Garlic Shrimp with Broccoli and Sun Dried Tomatoes in 15 Minutes

Garlic Shrimp with Broccoli and Sun Dried Tomatoes in 15 Minutes. You have some broccoli and shrimp in the freezer because you always want to be ready for a quick and easy, but, real good, week night meal. Or maybe you have chicken tenders and some other kind of frozen veggie in your freezer. You can change this recipe around a lot of different ways and still have a real good meal ready in an easy rush.

Put the broccoli and the shrimp in microwave safe bowls and defrost them in the microwave.

Garlic Shrimp with Broccoli1 poppopcooks.com

 

While the zapping is going on chop up the garlic and the sun dried tomatoes. Put a skillet on at medium high and add one tablespoon of extra virgin olive oil. 

Garlic Shrimp with Broccoli3 poppopcooks.com

 

Put the broccoli in the skillet and sprinkle a pinch each of salt and black pepper. And maybe a pinch of red pepper flakes if you like things a little spicy. Toss the broccoli a few times as it cooks and when it just starts to show signs of starting to sear on the edges push it to the outside of the pan and lay the shrimp out on their sides in the middle. Broccoli absorbs oil as it sautés so you might need to add bit more oil at this point.

Garlic Shrimp with Broccoli2 poppopcooks.com

 

When the shrimp gets pink on the pan side turn them over and pink up the other side. When pink on the sides and white in the middle push them out to the side with the broccoli and put the garlic and sun dried tomatoes on the bare spot in the middle. Squeeze the juice from a wedge of lemon on the garlic and cook it for just a minute. Sprinkle a tablespoon of grated parmesan cheese over everything and toss it all. together. Serve up your Garlic Shrimp with Broccoli and Sun Dried Tomatoes. Now, wasn’t that quick and easy. YOU’RE GOOD!Garlic Shrimp with Broccoli

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Garlic Shrimp with Broccoli and Sun Dried Tomatoes in 15 Minutes BigOven - Save recipe or add to grocery list Yum
Sautéed broccoli, shrimp, garlic and sun dried tomatoes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put the broccoli and the shrimp in microwave safe bowls and defrost them in the microwave. While the zapping is going on chop up the garlic and the sun dried tomatoes.
  2. Put a skillet on at medium high and add one tablespoon of extra virgin olive oil. Put the broccoli in the skillet and sprinkle a pinch each of salt and black pepper. And maybe a pinch of red pepper flakes if you like things a little spicy. Toss the broccoli a few times as it cooks and when it just starts to show signs of starting to sear on the edges push it to the outside of the pan and lay the shrimp out on their sides in the middle. Broccoli absorbs oil as it sautés so you might need to add bit more oil at this point.
  3. When the shrimp gets pink on the pan side turn them over and pink up the other side. When pink on the sides and white in the middle push them out to the side with the broccoli and put the garlic and sun dried tomatoes on the bare spot in the middle. Squeeze the juice from a wedge of lemon on the garlic and cook it for just a minute. Sprinkle a tablespoon of grated parmesan cheese over everything and toss it all. together. Serve up your Garlic Shrimp with Broccoli and Sun Dried Tomatoes. Now, wasn't that quick and easy. YOU'RE GOOD!
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Eggplant and Zucchini Lasagna

Eggplant and Zucchini Lasagna1 poppopcooks.comEggplant and Zucchini Lasagna will add another layer of flavor to your eggplant lasagna. I’ll bet you will do this regularly once you try it. It’s gluten free and after the preplanned leftovers in the pan spend the night in the fridge it divvies up into portions that can be kept in zip locks in the freezer for a nuke it no brainer on a tired and busy weeknight.

Eggplant and Zucchini Lasagna9 poppopcooks.com

Eggplant and Zucchini Lasagna10 poppopcooks.com

 

Eggplant and Zucchini Lasagna
Recipe Type: Main Course Gluten Free
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 12
A pasta free, gluten free real good Lasagna recipe.
Ingredients
  • [b]4 tbsp. olive oil
  • 1 1/2 medium onions chopped
  • 4 large cloves garlic chopped
  • 1/2 tbsp. red pepper flakes
  • 3/4 tbsp. salt
  • 1/2 tbsp. black pepper
  • 1/2 tbsp. dried oregano
  • 1/2 tbsp. dried basil
  • 1 lb. chopped beef
  • 4-5 Italian sausages with the skin removed
  • 1 28 0z. can of crushed Roma tomatoes or marinara sauce or some of your own [url href=”http://poppopcooks.com/simple-marinara-sauce/”]homemade marinara[/url]
  • 1 med. sized eggplant cleaned, peeled and sliced. Lightly salt both sides of the eggplant slices and lay them out between 2 sheets of paper towels.
  • [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna5.jpg” width=”614″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna5″ alt=”Eggplant and Zucchini Lasagna5 poppopcooks.com”]
  • 2 large zucchini cleaned and sliced lengthwise
  • [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan5.jpg” width=”571″ height=”550″ class=”aligncenter size-full” title=”Zucchini Parmesan5″ alt=”Zucchini Parmesan5 poppopcooks.com”]
  • 8 oz. ricotta cheese
  • 8 oz. sliced provolone cheese
  • 8 oz sliced mozzarella cheese
  • 1 cup grated parmesan cheese
  • [/b]
Instructions
  1. [b]Put a large skillet on at medium high
  2. add 2 tbsp. olive oil
  3. Let the oil heat up and add the chopped onion and all the spices.
  4. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna1.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna1″ alt=”Eggplant and Zucchini Lasagna1 poppopcooks.com”]
  5. Stir and cook until the onion starts to get translucent
  6. Add the chopped garlic and stir it in. let it cook just for a minute more.
  7. Add the meat.
  8. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna3.jpg” width=”550″ height=”570″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna3″ alt=”Eggplant and Zucchini Lasagna3 poppopcooks.com”]
  9. Break up the meat and keep breaking it into smaller chunks as you stir it often while it cooks.
  10. When the meat is all brown remove the pan from the stove and put aside.
  11. While the meat is cooking put another skillet on at medium high and add about 2 tbsp. of olive oil.
  12. Preheat the oven at 350F.
  13. Brush the salt off the eggplant with a fresh dry pepper towel and barely sear them in the pan. Cook them in batches. Don’t let them get overcooked and get mushy.
  14. As they get done put them aside on a fresh pepper towel.
  15. Then sear the zucchini. You don’t have to do the salt and paper towel thing with the zucchini it’s ready to go into the pan.
  16. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna4.jpg” width=”780″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna4″ alt=”Eggplant and Zucchini Lasagna4 poppopcooks.com”]
  17. Put the zucchini aside on paper towels also.
  18. Spread a thin layer of sauce over the bottom of a lasagna pan.
  19. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna6.jpg” width=”707″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna6″ alt=”Eggplant and Zucchini Lasagna6 poppopcooks.com”]
  20. Add a layer of the eggplant (or zucchini)
  21. Add a layer of the meat mixture.
  22. Then a layer of the provolone.
  23. Repeat the process using the ricotta this time.
  24. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna7.jpg” width=”733″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zucchini Lasagna7″ alt=”Eggplant and Zucchini Lasagna7 poppopcooks.com”]
  25. Do it again using mozzarella this time.
  26. Put a thin coat of Sauce on the mozzarella.
  27. Then top it off with the parmesan.
  28. Lightly sprinkle it with a little dried oregano and dried Basil.
  29. Lightly drizzle with olive oil.
  30. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=48&l=ur1&category=kitchen&banner=1BD9MBXK5KWFV9SX7202&f=ifr&linkID=DB4YPJNKJJG5OYBE” width=”728″ height=”90″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  31. Cover the pan with aluminum foil tightly wrapped around the edges and bake for thirty minutes.
  32. Remove the foil and continue to bake until a poke into the middle of the lasagna with your finger is hot to the touch and the liquids are bubbling along the side of the pan. Or, check it with a meat thermometer poked into the very middle of the lasagna and when it is about 145F take it out and let it settle for about 5 minutes.
  33. Serve it up and Bon Appetite!!
  34. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Eggplant-and-Zuchini-Lasagna11.jpg” width=”656″ height=”550″ class=”aligncenter size-full” title=”Eggplant and Zuchini Lasagna11″ alt=”Eggplant and Zucchini Lasagna11 poppopcooks.com”]
  35. [/b]

 

label

Zucchini Parmesan

Zucchini Parmesan poppopcooks.com

Zucchini Parmesan. We regularly have a parmesan dish of some kind. Chicken, or eggplant, pork tenderloin. We even had some hamburger parmesan once and yeah I gut up sometimes and buy veal scaloppini for some old fashioned veal parmesan, even though I get a nosebleed at check out paying for it. We tried it with zucchini and it turned out real good. It has a nice taste all it’s own and it is easy to do. And,, checkout at the  grocery store was sans nosebleed. 

 

Zucchini Parmesan
Recipe Type: Main Course, Gluten Free
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2 servings
A real good and real easy variation of the standard “Parm” recipes.
Ingredients
  • [b]4 tbsp. olive oil
  • 2 large zucchini cleaned and sliced lengthwise into 1/4 inch slices
  • salt and pepper
  • garlic powder
  • 2 cups [url href=”http://poppopcooks.com/simple-marinara-sauce/”]marinara sauce[/url] or canned tomatoes crushed or even slices of fresh tomatoes, in a pinch.
  • 12 oz. (1 1/2 cups) mozzarella cheese thinly sliced
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 tbsp. grated parmesan cheese
  • [/b]
Instructions
  1. [b]Set the oven 350F
  2. Put a skillet on at medium high and add 2 tbsp. of the olive oil.
  3. Slice the zucchini lengthwise into about 1/4 inch slices
  4. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan5.jpg” width=”571″ height=”550″ class=”aligncenter size-full” title=”Zucchini Parmesan5″ alt=”Zucchini Parmesan5 poppopcooks.com”]
  5. Lightly salt, pepper and garlic powder one side of the zucchini slices.
  6. Lay them in the pan with the seasoned side down and season the other side
  7. Brown the slices on both sides. Remove them to a dish lined with paper towels.
  8. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan1.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Zucchini Parmesan1″ alt=”Zucchini Parmesan1 poppopcooks.com”]
  9. <iframe style=”width:120px;height:240px;” marginwidth=”0″ marginheight=”0″ scrolling=”no” frameborder=”0″ src=”//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=poppopcooks-20&marketplace=amazon&region=US&placement=B000GWK2XW&asins=B000GWK2XW&linkId=WL7CKHC63JN64MKT&show_border=true&link_opens_in_new_window=true”>
  10. </iframe>Lightly coat the bottom of 2 small casserole dishes just with a very little bit of the sauce or tomatoes.Then 1 layer of zucchini slices. Then just enough sauce to lightly cover the zucchini. Then a layer of mozzarella slices.
  11. THEN another layer of zucchini and sauce and cheese.
  12. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan4.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Zucchini Parmesan4″ alt=”Zucchini Parmesan4 poppopcooks.com”]
  13. Lightly drizzle with the remaining olive oil
  14. Lightly sprinkle with the dried basil and oregano.
  15. Then the parmesan cheese.
  16. Put the dishes in the oven
  17. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan2.jpg” width=”750″ height=”578″ class=”aligncenter size-full” title=”Zucchini Parmesan2″ alt=”Zucchini Parmesan2 poppopcooks.com”]
  18. and bake until the liquid in the dishes is bubbling.
  19. Bob Appetit!
  20. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Zucchini-Parmesan-1.jpg” width=”565″ height=”552″ class=”aligncenter size-full” title=”Zucchini Parmesan” alt=”Zucchini Parmesan poppopcooks.com”]
  21. [/b]