Linguine w/ Spicy Shrimp

By Cooking Light

8 oz uncooked linguine
2 T butter
1/2 c finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 lb peeled & deveined medium shrimp
1 1/2 t Cajun seasoning
1/2 t ground red pepper
1/8 t salt
1/2 c half-and-half
1/2 c chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt & fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add garlic and tomatoes; saute 2 minutes, stirring constantly. Sprinkle shrimp w/ Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle w/ parsley. Yield: 4 servings (serving size; 1 1/4 cups).
Cal 436; Fat 12.1g; Fiber 2.7g

Paul's Mom's Beef Bourgignon

1.5 lb top sirloin or round, cut to 1" cubes (or stew meat, whatever is on sale)
1/4 c flour
12-14 oz beef broth
4 slices cooked bacon crumbled
1/2 t butter (optional)
1/2 t thyme
2 cloves garlic pressed
1 c diced onion (or sliced in long strips if you prefer)
12 oz decent red wine (cooking wine is too salty, I use whatever cheap wine is on sale)
8 oz fresh mushrooms, sliced
parsley to taste
salt and pepper
olive oil
cooked rice or noodles

Oil pan and preheat on med-high. Put meat and flour in ziploc bag and shake to coat. Saute cubed meat until brown. Take out and pour off the oil. Return meat to pan, add rest of ingredients. Bring to a boil, cover, simmer on med-low 1 1/2 to 2 hours. Serve over rice or egg noodles. Thicken sauce with cornstarch to desired consistency.

We like to serve this with egg noodles and salad and hot crusty bread and the rest of the red wine. Makes great leftovers.

Make Ahead Manicotti

1 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1 10 oz. package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 1/2 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon pepper
12 uncooked manicotti shells
1 32 oz. jar spaghetti sauce

Stir together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup parmesan cheese, and next 3 ingerdients. Stuff into manicotti shells.

Spread 1/2 cup spaghetti sauce in bottom of a lightly greased 11 x 7 inch baking dish. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells, covering shells compleely. Cover and chill for at least 8 hours. (I prefer over night then the noodles will absorb well)

Bake, covered, at 400 degrees for 40 minutes. Sprinkle evenly with remaining 1/4 cup Parmesan cheese, and bake 15 more minutes.

Yields 6 servings.