Baked Shrimp and Grits *

 32 oz chicken broth

1 cup quick cooking grits

1 can (10 oz) diced tomatoes and green chiles, drained

2 cups colby jack cheese, shredded

Freshly ground pepper

2 Tbsp butter

1 green bell pepper, chopped

1 onion, chopped

1 pound uncooked large shrimp, peeled and deveined (tail on or off - your preference)

1 tsp cajun seasoning, increase or decrease based on your preference

2 garlic cloves, minced

Preheat oven to 350.  In 13x9 baking dish, combine broth and grits.  Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.  Stir in tomatoes and 1 1/2 cups cheese.  Bake, uncovered, until heated through, about 10 minutes.  Sprinkle with pepper and remaining cheese; let stand 5 minutes.  In a skillet, heat butter over medium high heat; saute green pepper and onion until tender, 6-8 minutes.  Add shrimp and garlic.  Sprinkle cajun seasoning over shrimp.  Cook and stir until shrimp turns pink, 2-3 minutes.  Spoon over grits.  

Serves 6

Baked Spinach, Crab and Artichoke Dip *

 1/2 pint deli spinach dip

1 can (14 oz) artichoke hearts, drained and coarsely chopped

1 pkg (8 oz) refrigerated crabmeat

1/3 cup grated parmesan cheese

1/8 tsp cayenne pepper

1/2 cup shredded cheddar cheese

Heat oven to 375.  Mix all ingredients except cheddar cheese in bowl until well blended.  Spread mixture in ungreased pie plate.  Sprinkle with cheddar cheese.  Bake, uncovered, 15-20 minutes or until hot and bubbly.  Serve with crackers, baguette slices, or veggies. 

Makes 3 3/4 cups dip

Banana Pudding Squares *

 35 nilla wafers, finely crushed

1/4 cup butter, melted

1 pkg (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 tub (8 oz) cool whip

3 bananas, sliced

2 pkg (1 oz each) vanilla flavor sugar free instant pudding

3 cups cold milk

1/3 cup mini chocolate chips, semi sweet (or 1/2 square of bakers semi sweet chocolate, grated)

Mix crumbs and margarine; press onto bottom of 8x11 dish.  Refrigerate.  Beat cream cheese and sugar in bowl and whisk until blended.  Stir in 1 1/2 cups cool whip; spread over crust.  Top with bananas.  Beat pudding mixes and milk with whisk 2 minutes; spread over bananas. Top with remaining cool whip and chocolate.  Refrigerate 3 hours.

Makes 24 servings

Italian Meatball Bean Soup *

 1 egg, lightly beaten

1/2 cup italian bread crumbs

1/4 tsp salt

1 pound ground chicken

1 Tbsp EVOO

3 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

2 tsp italian seasoning

2 garlic cloves, minced

3 cans (15 oz) each cannellini beans, drained and rinsed

6 cups chicken broth

1 1/2 tsp grated lemon peel

5 oz fresh baby spinach

2 Tbsp lemon juice

Preheat oven to 400.  In large bowl, combine egg, bread crumbs and salt.  Add chicken; mix lightly but thoroughly.  Shape into 1 1/4 inch balls.  Place in greased 15x10 pan.  Bake 14-17 minutes or until cooked through.  Meanwhile, in large stockpot, heat oil over medium heat.  Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened.  Stir in italian seasoning and garlic; cook 1 minute longer.  Add beans, broth and lemon peel; bring to a boil.  Reduce heat to low.  Stir in spinach and meatballs; cook just until spinach is wilted.  Stir in lemon juice.  

Serves 6

Italian Grilled Vegetable Pasta Salad *

 1 small zucchini or yellow squash, cut into 1 inch slices

8 cherry tomatoes

1 onion, cut into eighths

8 oz fresh mushrooms

1/2 cup italian dressing

1 package suddenly salad classic pasta salad mix

1/3 cup cold water

Toss zucchini, tomatoes, onion, mushrooms, and dressing in large bowl until well coated.  Heat coals for direct heat.  Place vegetables in grill pan and grill uncovered 4-6 inches from heat for 4-5 minutes, turning once and brushing with remaining dressing in bowl, until crisp tender.  Refrigerate vegetables uncovered in single layer while making pasta.  Empty pasta mix into pot of boiling water.  Gently boil, uncovered 12 minutes, stirring occasionally.  Using same bowl with any remaining dressing, stir together seasoning mix and cold water; set aside.  Drain pasta; rinse with cool water.  Shake to drain well.  Stir vegetables and pasta into seasoning mixture.  Serve immediately or refrigerate.  

**Additional idea:  Add 1 can of chunk chicken (drained)

Serves 8

Buffalo Blue Cheese Meatloaf *

 1 egg, lightly beaten

1 small onion, finely diced

1/4 cup bread crumbs

1/4 cup buffalo wing sauce

1 tsp dried oregano

1/2 tsp pepper

1 pound ground beef

Topping:

1/4 cup buffalo wing sauce

1/4 cup crumble blue cheese

Preheat oven to 350.  In large bowl, combine egg, onion, bread crumbs, 1/4 cup buffalo wing sauce, oregano and pepper.  Add beef; mix lightly but thoroughly.  Shape into loaf and placed in 11x7 greased dish.  Bake 20 minutes.  Spread 1/4 wing sauce over top; sprinkle with cheese.  Bake 20-30 minutes or until meat is 160.  Let stand 5 minutes before slicing.  

Serves 4