Shrimp Tacos

Prep Time:  1 hour

2 - 14.5 oz. cans of whole kernel corn
12 green onions, white and light green parts only
2 cups chopped tomatoes
2 chopped avocados
2 Tbsp. finely chopped cilantro
2 Tbsp. fresh lime juice
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 lb. medium - large shrimp, peeled and deveined
16 flour tortillas

1.  Heat grill to medium-high heat, (350 to 450 degrees.)  Or preheat broiler.

2.  Combine the corn, green onions, tomatoes, avocados, cilantro, lime juice, garlic, 1/2 tsp. each of salt and pepper in a large bowl.

3.  Brush shrimp with olive oil and sprinkle with 1/2 tsp. each of salt and pepper.  Grill or broil for 2 - 4 minutes or until the shrimp have some color to it (I am very careful not cook the shrimp too long, rubbery shrimp does not make great eating.)  :)

4.  Grill the tortillas for about 30 seconds per side to warm them.  This step makes a big difference in how delicious this dish tastes.  If you don't have a grill, you could heat the tortillas in a skillet. 

5.  To serve, place a tortilla on a plate, put 2 - 4 shrimp down the middle of the tortilla and top with the vegetable mixture.

Serves:  8

(I took this recipe from Weber's Real Grilling Cookbook, BTW, I love this cookbook!  I have simplified the recipe a bit and don't use any of the spicy peppers it calls for because I want my kids to eat this recipe.)  :)

Black Beans and Rice

Prep Time:  45 minutes (longer if you are soaking and cooking beans, rather than using canned)

3 - 14.5 oz. cans black beans, drained or 1 lb. dried black beans
1 onion, chopped
2 bell peppers, chopped
1 Tbsp. minced garlic
1/2 lb. sausage (I buy a 1 lb. tube of sausage and freeze the other half for later)
1/2 cup chopped cilantro
Rice

1.  If using dry beans (which I do--a great way to rotate my food storage), sort, rinse, soak for 8 - 12 hours, and cook for 2 hours in salted water (I cook my beans in about 6 quarts of water with about 1/2 Tbsp. salt.)  Drain when tender.

2.  Steam rice according to package instructions.

3.  In a large nonstick pan over medium heat, cook the onion, bell peppers, garlic, and sausage until the sausage is cooked through.  Add beans to the cooked mixture.  (If using dried beans, I generally add all but about 1 cup of the beans to the mixture.  I freeze the remaining cup of beans to use later.)

4.  Serve the bean and vegetable mixture over the rice.  Garnish with cilantro.

Serves:  6

(I got this recipe from my sister-in-law, Heidi.  My two oldest kids are nuts about this dinner.  My oldest son is a picky eater and doesn't usually eat second helpings, but he always does with this dish!)

Spaghetti with Roasted Butternut Squash

Prep Time:  1 hour

2 lb. butternut squash, peeled and cut in 1-inch pieces
1 bulb garlic, separated in cloves and peeled (halve large cloves)
3 Tbsp. olive oil
14 to 16 oz. package of whole wheat spaghetti
1/4 cup butter
3 slices bacon, crisp-cooked and crumbled
1/2 cup chopped walnuts or pecans
1/4 tsp. ground nutmeg
Sliced green onions (optional)

1.  Heat oven to 425 degrees.  In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 tsp each of salt and pepper.  Evenly spread squash in pan.  Bake for about 20 minutes or until squash is tender and lightly browned.

2.  Meanwhile, cook spaghetti, with 1 Tbsp. of salt added to water, according to package directions.  Drain; keep warm.

3.  In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.

4.  In serving bowl toss spaghetti with about half the browned butter.  Toss squash, garlic, bacon, nuts, and nutmeg with the remaining browned butter.  Serve squash mixture over spaghetti.  Sprinkle with green onions if desired.

 Makes 6 servings

(This recipe was in the Better Homes and Gardens Magazine in September 2009.  I've tweaked it a little.)