Paprika Potato Wedges

Paprika Potato Wedges

What You Need:

3 large baking potatoes
1/4 C olive oil
2 t paprika
1 t salt
1/2 t pepper
2 T Parmesan cheese, grated

How to Make It:

Place the oven temperature on 425 degrees and allow the oven to heat while preparing the potatoes.
Line a baking pan with foil then spray the foil with olive oil cooking spray.
Wash the potatoes under cold water then pat dry.
Cut each potato into 8 even size wedges.
Place the oil, paprika, salt and pepper into a sealable plastic bag.
Seal and shake to mix the ingredients together.
Add the potatoes and reseal.
Shake until all the potatoes are covered well.
Remove the potatoes and place skin side down in the prepared baking pan.
Sprinkle the Parmesan cheese over all the potatoes.
Bake 35 minutes or until the potatoes are fork tender.

Serving Size: 6

Broiled Shrimp and Bacon Wrappers

Broiled Shrimp and Bacon Wrappers

What You Need:

16 jumbo shrimp, peeled and deveined
8 strips of bacon cut in half lengthwise (use nitrite free, preferably grass fed)
1/4 C butter, melted
1 T Parmesan cheese, grated
1 garlic clove, minced fine
1 t lemon juice

How to Cook It:

Turn on the broiler and allow it to heat while preparing the shrimp.
Wrap one slice of bacon around each piece of shrimp and secure it with a wooden toothpick.
Place the melted butter in a mixing bowl.
Stir in the Parmesan cheese until blended.
Add the garlic and lemon juice and whisk until completely combined.
Brush each shrimp thoroughly with the sauce.
Place in a single layer on a broiler pan.
Broil 6 minutes, turn and continue broiling 5 minutes or until the bacon is crisp.

Serving Size: 4

Spicy Pork Chops

Spicy Pork Chops

What You Need:

1 t cumin
1 t chili powder
4 boneless pork chops
1 T oil
1 1/4 C mild salsa
1 t baking cocoa
1/8 t cinnamon
2 T cilantro, minced
1 green onion, chopped

How to Make It:

Place the cumin and chili powder together in a small bowl and whisk to combine.
Rub the pork chops with the mixture on both sides.
Place the canola oil into a large skillet over medium heat and allow it to heat up.
Place the pork chops into the hot oil and brown 4 minutes.
Turn and continue browning 3 minutes.
Place the salsa, cocoa and cinnamon into another small bowl and whisk to combine.
Pour over the chops in the skillet and bring the mixture to a brisk boil.
Reduce the heat to low and cook 10 minutes or until the meat is fork tender.
Be sure to turn the chops once and stir the mixture a couple of times during cooking.
Remove the chops to a serving plate and sprinkle the cilantro and green onion over the tops.

Serving Size: 4

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