4 boneless, skinless chicken breasts
1 packet ranch dressing mix
¾ Cups Panko bread crumbs
¾ Cups Parmesan cheese
½ Cups Melted smart balance spread 
Preheat oven to 350.
Clean & rinse chicken. Cut each piece in half, the long way.
Pat Dry the chicken
Melt butter in medium microwave bowl.
Dip each piece of chicken into melted butter. Cover both sides.
Then press each side of the chicken into the breading mix.
Place in greased baking pan.
From Tony Teems Facebook Page
BLACKENED SHRIMP w/ CAJUN GARLIC BUTTER RECIPE
Blackened Shrimp with Cajun Garlic Butter
serves six to eight
For the shrimp:
2 pounds larger shrimp (16/20’s or 20/25’s will work best)
1 lemon, juiced (reserve zest for butter)
3 tablespoons Blackening Spice
Lemon wedges for serving (optional)
Fresh thyme springs for garnish (optional)
For the Cajun garlic butter:
1 stick (1/2 cup) unsalted butter
4 cloves garlic, minced
1 teaspoon finely chopped grated lemon zest
1 to 2 teaspoons Blackening Spice
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
Splash Worcestershire sauce
Extras:
Grilling grid or skewers
Method:
Direct medium high heat
Toss shrimp with lemon juice and let marinate for 10 minutes. Don’t let them sit in the lemon juice much longer or you’ll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it’s going to be much longer before grilling.
For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.
Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.
Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.
I found this on another blog and wanted to share.
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
How to make this recipe
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and had in 1/2 cup salsa con queso.
I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us.
If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.
Give it a good stir, until thoroughly combined.
It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray. I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue till you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 mins. Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I got this recipe from a grocery store in New Orleans.. Their pasta was so delish I needed the recipe
Ingredients:
1 pound peeled and cleaned Louisiana crawfish tails
1 stick of butter (Do not use margarine.)
1 pint half-and-half
1 bunch green onions, chopped (tops, too)
3-10 cloves of garlic, chopped to your taste
1-2 tablespoons Creole Seasoning
1/2 pound grated parmesan cheese
1 pound cooked pasta
Directions:
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right. Cook for 5-10 minutes over medium heat until the sauce thickens. Add parmesan cheese and whisk until blended. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often.
While digging for a variety of health food to eat, I stumbled across this recipe on My Recipes.com. I made it yesterday and it was hit. Not only did it taste good, but it had the house smelling scrumptious!!!
Ingredients
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
2 1/2 tablespoons canola oil, divided
1/4 cup (1-inch) diagonally cut green onions ( I used 1/2 cup)
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets (I used 3 1/2 cups)
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper
Preparation
Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Serves 4 about 1 cup per serving
Nutritional Information
Calories 201
Fat 10.1 g
Satfat 0.8 g
Monofat 5.6 g
Polyfat 2.7 g
Protein 18 g
Carbohydrate 10.5 g
Fiber 1.7 g
Cholesterol 143 mg
Iron 1.3 mg
Sodium 571 mg
Calcium 96 mg
I stumbled across this yummy shrimp recipe and had to share. They are low in calories and simply delish! Enjoy!
Bangin’ Grilled Shrimp Skewers
Skinnytaste.com
Servings: 4 • Serving Size: 2 skewers • Old Points: 3 pts • Points+: 3 pts
Calories: 140 • Fat: 4.7 g • Protein: 18.5 g • Carb: 4.2 g • Fiber: 0.1 g • Sugar: 2.8 g
Sodium: 266.9 mg
Ingredients:
2 1/2 tbsp light mayonnaise
2 tbsp scallions, chopped fine
1 1/2 tbsp Thai Sweet Chili Sauce
1/2 tsp Sriracha (or to taste)
For the Shrimp:
40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
fresh cracked pepper
oil spray
Directions:
Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 – 8 minutes total cooking time or until the shrimp is opaque and cooked through.Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.
El Gaucho Wicked Shrimp
1 lb. Prawns size 21-25’s
1/4 lb. Butter
1 1/2 tsp. Garlic, Minced
1 1/2 tsp. Lee & Perrins Sauce
1 1/3 Tbls Wicked Spice
1/2 cup Shrimp Stock or Fish Stock
1/4 cup Beer
Grilled Tuscan Bread Slices
Procedure: Melt 1/2 of the butter in skillet (1/8 lb) on med-high heat. Add garlic, L&P, 1-1/3 Tbs. Wicked Spice and prawns and sauté 2-3 min. Add beer and stock, cook 2 min. and swirl in remaining butter.
This is the recipe for the spice mix, that goes in tenderloin diablo and wicked shrimp
Spice Mix:
1 tsp. Cayenne Pepper
1 tsp. Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Crushed Red Pepper
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, Crushed
1/2 tsp. Dried Oregano
1lb of chopped top sirloin or any high end beef
1/4 lb. Butter
1 1/2 tsp. Garlic, Minced
1 1/2 tsp. Lee & Perrins Sauce
1 1/3 Tbls Wicked Spice
1/2 cup beef stock
1/4 cup Beer
Grilled Tuscan Bread Slices
Procedure: Melt 1/2 of the butter in skillet (1/8 lb) on med-high heat. Add garlic, L&P, 1-1/3 Tbs. Wicked Spice and prawns and sauté 2-3 min. Add beer and stock, cook 2 min. and swirl in remaining butter. 
Ruth’s Chris New Orleans-Style BBQ Shrimp
Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
Queen Bee'z Yummy's 