Penne Rosa with Shrimp

Made this last night from a Noodles and Company copycat recipe.  It was so good, I woke up craving it this morning. 

Ingredients

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated parmesan cheese

Instructions

1. Cook penne until al dente.  Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in tomatoes, salt and pepper. Cook for 5 minutes.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes, stirring occasionally.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

Crab Rangoon

These were a little tough to make, but that's probably a good thing-- cause they were highly addictive.  I swear, I ate about 10 for myself.  Just use a little sweet and sour sauce for dipping, and you won't be able to stop.  These are great for superbowl parties too, although I warn you that they should be served right away to avoid sogginess.

Ingredients:

• 8 oz cream cheese
• 12 oz. canned crab meat, drained and flaked (2 small cans)
• 1 tsp. red onion, chopped
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp light soy sauce
• Pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 pkg wonton wrappers (you'll only use half the wrappers)
• 1 small bowl filled with water for wetting wontons
• Oil for deep frying
• Teriyaki or Sweet & Sour Sauce (for dipping)

Directions:

1. Combine the crab and the cream cheese.  Mix in the remaining filling ingredients one at a time.
2. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.  Wet the edges of the wonton.
3. Add about 1 tsp of filling to the middle, and spread it out toward the left and right points of the diamond so it forms a log.
4. Fold over the edges of the wrapper to make a triangle.  Wet the edges with water and press together to seal.*
5. Keep the completed Crab Rangoon covered with a damp paper towel to keep them from drying out while preparing the remainder.
6. Heat oil for deep-frying.
7. When the oil is ready, carefully slide in the Crab Rangoon, taking care not to overcrowd the pan.
8. Deep fry until golden brown, about 3 minutes, turning once.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve with your favorite dipping sauce and prepare to eat too many.

*Be careful not to over-fill your wontons, as it may open in the oil and cause a lot of splattering.  Be sure to wear an apron to protect your clothes from grease splatters.

**You can also make these ahead of time and freeze the stuffed wontons for another day.  Just make sure that they are completely thawed before deep-frying.

Broiled Parmesan Tilapia

For the college student who hates to eat fish, this is an awesome recipe!
I found this recipe off of RecipeZaar and made it for me and my fiancee last night...  With a side dish of white rice and steamed broccoli, this recipe was absolutely delicious!
You can make this recipe with pretty much any white fish, but the tilapia only cost me about 2.50 per fillet, which is pretty nice if I do say so myself.

Ingredients:

• 1/2 cup grated parmesan cheese
• 1/4 cup butter, softened
• 4 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon garlic powder (or to taste)
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• salt (I use seasoned salt)
• 2 lbs tilapia fillets

Directions:

1. Set oven to broiler heat.
2. Grease a broiler pan, then line with foil and grease the foil slightly.
3. In a small bowl mix together Parmesan cheese, butter, mayo, lemon juice and garlic.
4. Add in all the remaining seasonings and salt if using; mix well and set aside.
5. Arrange the fillets in a single layer on the prepared pan (you sprinkle salt on fish but it is not necessary).
6. Broil a few inches from the heat for about 2-3 minutes.
7. Turn the fish over and broil a couple minutes more.
8. Remove from oven and cover them with the Parmesan mixture on the top side only.
9. Return to oven and broil for about 2 minutes more or until the topping is browned and the fish flakes easily (do not overcook the fish!).

Tuna Casserole

If you look closely (okay, not that closely), you'll see a resemblance to this recipe and my taco casserole recipe. Um, yeah, it's the same recipe--but with tuna instead of taco meat.
Is that sad? I say no! You get two meals with almost the exact same list of ingredients. I'm a starving student! Of course I'm gonna make the same casserole a bunch of times--especially if I buy the ingredients in bulk! Anyway, here's the recipe (again).

Ingredients

• 2 cans of tuna in water
• 8 oz macaroni noodles
• 1 can Cream of Celery soup
• 1/2 cup mayo
• 2 tbsp butter
• Salt
• Pepper
• Grated cheddar cheese (optional)

Directions

• Set oven to Broil
• Cook noodles and drain
• Mix in soup, butter, mayo, and tuna.
• Add salt and pepper to taste.
• Add cheese to the top.
• Put in the oven until the cheese is melted.