Roasted Lemon Shrimp and Pasta

1 pound uncooked shrimp (try to get deveined if you can and without the tails)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper or Mrs Dash lemon seasoning, divided
1 package cream cheese
4 tablespoons light olive oil divided
1 tablespoon minced garlic
1 cup chicken stock
1 package angel hair noodles (I use the smart balance that has extra fiber and nutrients)
1/2 lemon
1/4 cup chopped italian parsley
1/4 cup sliced green onion (optional)

Line a baking sheet with foil. Place uncooked, peeled, and deveined shrimp on the sheet and drizzle with 2 tablespoons of the olive oil. Squeeze the juice of half the lemon over the shrimp and sprinkle with 1 teaspoon of the lemon pepper or Mrs Dash as well as the salt and pepper. Roll shrimp around in the oil and seasonings and roast at 400 degrees for 6-8 minutes. In a large pot, boil the noodles according to the package. Be sure to salt the pasta water well. In another medium saucepan, heat 2 tablespoons of olive oil and minced garlic over medium-high heat for 1 minute. Add parsley, chicken stock, the remaining mrs dash or lemon pepper, and cream cheese. Wisk well and bring to a boil. It is important to taste to make sure it doesnt need more salt or pepper. Take a zester and zest the half of lemon lightly into the sauce as a finishing touch. Once noodles are done, toss with the cream cheese sauce and top with your roasted shrimp. Enjoy!

Garlic butter rice croquettes

1 cup crushed chicken stove top stuffing
3 eggs beaten ( I use 3/4 cups of egg beaters)
1 package of knorrs butter and garlic rice ( you can make your own. Just use white rice boiled in chicken stock and mix with a quick sauce of 1/2 stick of butter, squeeze of lemon, and 2 tablespoons minced garlic sauted together over medium high heat for 2 minutes then mixed with the cooked white rice)
1 cup shaved Parmesan
2 cups of light vegetable oil


Once rice is cooked, mix in Parmesan. Allow cheese and rice mixture to cool for about 15 minutes. After cooling the rice mixture should be thick. In a shallow dish pour in the stuffing mix ( you can always add more later if you need). In another shallow dish pour in the egg ( again, you can add more). Heat the oil in a large skillet over medium-heat until hot (about 5 minutes). Take a heaping tablespoon of the rice mixture and roll into a ball. Roll the ball lightly into e egg and then roll again into the crumbs making sure it is evenly coated. Lightly shake off any excess crumbs. Repeat until you've used all the rice and place them in the heated oil. The oil should only cover half of the rice ball. Flip them after about a minute. Once golden brown, transfer the balls to a plate lined with paper towel. Serve with marinara sauce and enjoy!

Creamy Lemon Herb Salmon

4 5 oz salmon filets
1 package cream cheese
1/4 cup lemon juice
1/2 cup fresh chopped herbs: parsley, dill, basil, thyme (a little of each)
1/4 cup sliced green onion
1/2 cup chicken stock or white wine

In a medium saucepan, combine cream cheese, wine or chicken stock, and lemon juice. Wisk together well and bring to a boil. Stir in herbs and reduce heat to low. Place salmon filets in a greased baking pan and pour about half of the cream cheese mixture over the salmon filets. Top with green onion and bake at 450 degrees for 10-15 minute (do not overbake). Take salmon out of the oven and cover with foil. Allow to sit for about 5-10 minutes. Serve over a bed of seasoned rice and pour more of the cream cheese sauce over the salmon. Enjoy!
Tip: There is a premade cream cheese lemon herb in the cheese and packaged deli meat aisle of the grocery store. It works just as good in place of the fresh herbs and cream cheese. It also makes it easier

A Subtle Twist To My White Chili

2 cartons Chicken stock
1 shallot
2 tablespoons olive oil
1 teaspoon smoked paprika
4 cups chopped roasted chicken breast
1 teaspoon lemon pepper
2 cans white beans (any type is fine  but I use cannelini)
1 packet chicken taco seasoning
1 cup sour cream
shredded cheddar as topping
sliced green onion as a topping

In a small skillet, heat oil over medium high heat for 1 minute. Chop shallot and place in heated oil in skillet. Add the paprika and saute over medium high heat for about 2 minutes. Reduce heat to medium low and allow to simmer. Place chicken stock, lemon pepper, chicken taco seasoning, white beans, and roasted chicken into a large crockpot. Pour in the shallot and oil mixture and set heat to either low for 4-5 hours or high for 2 hours. The Last 30 minutes of cooking time, wisk in the sour cream. Serve with sliced green onion and cheese. Enjoy!

Lemon Herb Pasta

2 tablespoons minced garlic
1 container Phillys lemon herb cream cheese
1/4 cup white wine
1 cup shaved parmesan
1-2 cups chicken stock
2 cups chopped roasted chicken breast from grocery deli
1 package of gobetti past or ribbed macaroni
2 tablespoons olive oil

In a large saucepan, saute garlic in the olive oil for about a minute. Pour in white wine and chicken stock (start with 1 cup of chicken stock and add more later if mixture is too thick). Wisk in cream cheese and parmesan and wisk over medium-high heat until cheese is completely melted. Add roasted chicken to the sauce and keep warm on low heat. Follow instructions for pasta according to package ( i like to use chicken broth rather than water because it adds more flavor). Once noodles are cooked, drain but a little left over pasta water is okay. Mix pasta with sauce and enjoy!

Spicy Garlic Chicken Over Rice

1 pound boneless skinless chicken breast cubed
2 tablespoon minced garlic
1 teaspoon dried red pepper flake
1 teaspoon garlic salt
1/4 cup white wine
3 tablespoons olive oil
2 handfuls of shaved parmesan
1 package whole grain chicken flavor rice (I use Uncle Bens)
Chicken stock

Cook rice according to package directions except use chicken stock in place of the water. Heat oil, garlic, and red pepper flakes in a large skillet over medium-high heat for 1 minute. Season chicken with the garlic salt then add to the skillet. Stir chicken around frequently and cook for 5 minutes or until chicken is not longer pink inside. Add the wine and parmesan. Heat through 1-2 minutes. Pour this chicken mixture over the rice and enjoy!

Crab Pan Roast

sauce:

1 stick of butter (I know I know, but this is what makes this dish)
1/4 teaspoon saffron
3 tablespoons chopped garlic
1/2 cup chicken stock
2 cups fat free half and half
2 tablespoons flour
1 teaspoon salt
1/4 cup tomato paste
1 pound snow crab legs

Melt butter in a saucepan with garlic and saffron. Once butter is melted and bubbly, wisk in flour to make a thick rue. Quickly wisk in chicken stock and half and half until creamy. You may add more liquid if needed. Wisk in tomato paste. Add salt and taste. You may add more salt if needed. Bring to a boil until creamy then cover and let simmer on low whil you cook the remaining ingredients. In a large stock pot, fill water up to a collander put inside pot to use as a steamer. Make sure the water is not touching the collaner. Bring water to a boil then place the legs inside the collander. Cover and let steam for 4-6 minutes. To retrieve the crab meat, take a a large sharp knife and on the flat side of the legs, slit open with a knife. Pull the sides back with your hands and pull out the meat. Once you pull out the meat, place in the saffron sauce.

Rice:

You have two options here. Either make a saffron rice from scratch or buy a spanish saffron yellow rice that all you need to do it boil. If you do use the already made spanish rice, follow instructions on package to cook but replace water with chicken stock. For rice from scratch:

1 package of medium grain rice (follow instructions on package except use chicken stock in place of water)
1/4 teaspoon saffron
1 tablespoon chopped garlic
1 teaspoon garlic salt
1/2 teaspoon chili powder

Mix all ingredients in a pot and boil according to package directions. Once fully cooked, serve on a plate with a heaping ladle of the saffron sauce. Enjoy!