Cajun Shrimp

Recipe I found that Dave would actually eat if modified:

* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 1 cup long-grain white rice
* Coarse salt and ground pepper
* 2 red bell peppers (ribs and seeds removed), sliced lengthwise into thin strips
* 8 ounces precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise
* 1 pound frozen large shrimp, thawed, peeled, and deveined

Directions

1. In a medium saucepan with a lid, heat 1/2 tablespoon oil over medium. Add onion; cook until softened, 3 to 5 minutes. Add broth, and bring to a boil. Add rice; season with salt and pepper. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.
2. Meanwhile, in a large nonstick skillet, heat remaining 1/2 tablespoon oil over medium. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; cook until shrimp is opaque, 3 to 5 minutes. Season with salt and pepper.
3. Divide rice among four bowls; top with shrimp mixture, and drizzle with any pan juices. Serve.

I left out the peppers and substituted turkey kielbasa and added chili powder to the rice mixture

It was awesome, but a full serving was too much to eat in one sitting!!

Here is the nutrition for one full serving: 12 shrimp, 16 sausage pieces, 3/4 cup rice

Calories 370
Fat 7 grams
Saturated Fat 1.5 grams
Carbs 40 grams
Protein 36 grams

Pork Chop Casserole

This was a recipe Dave found that he wanted to try:


Ingredients

* 4 (1 1/4 inch thick) pork chops
* salt and pepper to taste
* 1 tablespoon butter
* 3/4 cup milk
* 1/4 cup water
* 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes.



When I cooked these, I browned them in olive oil instead of butter, and seasoned the chops with pepper and garlic powder. We served over rice

It turned out really well and the nutrition worked out like this for 1 chop, 3/4 cup rice and 3/4 cup gravy

Calories 386
Fat 10.8 grams
Saturated fat 3.5
Carbs 45 grams
Fiber 3 grams
Protein 7.9 grams