Shrimp Pico De Gallo

If you're a frequent reader of my blog, it is probably not surprising that I enjoy Mexican cuisine.  One of the easiest recipes to make is pico de gallo. Pico, or salsa fresca, has less liquid than other salsas.

This recipe takes the classic salsa fresca and ups the ante...it adds some shrimp!  This was one of those recipes that I didn't quite write anything down; I just sort of added ingredients as I felt inspired.  I like cilantro, so I add more than other people probably prefer. 

Ingredients
2 large tomatoes
1/4 red onion
Cilantro, to taste (I used about 1/4 cup, chopped)
1/2 lb cooked large shrimp
Juice from one lime
Salt
Chili powder

1. Cube tomatoes. Dice onion. Chop up the shrimp into small pieces.

2. Add the tomatoes, onions,  cilantro, lime, and spices to a bowl. Combine all ingredients and let it sit for a few minutes.

3. Add the shrimp and toss the ingredients together. Add additional cilantro, salt, and chili powder as needed.  Refrigerate at least 30 minutes before serving.

I served this as a side dish to a bowl of Santa Fe Chicken Soup from Campbell's. It was a quick, easy, and delicious meal!

Yields about 4 servings total
Points Plus value: 2

Pasta and Garden Vegetable Tomato Sauce (with Sausage)

I've been slacking. It's not that I haven't been cooking; it's just that I haven't posted in a while. Admittedly, this recipe is from LAST WEEK. But life has been incredibly busy and hectic and here I am, a week later...

I'm Italian, and much of what I cook is based upon one thing: carbohydrates. Pasta. I eat a lot of pasta. I cook with a lot of pasta.  This recipe was no exception.  It was so easy to make.

Pasta and Garden Vegetable Tomato Sauce (with Sausage)

Ingredients

1/2 box of pasta (I used Ronzoni Garden Delight)

1 can of chopped tomato with extra puree

1 clove of garlic, minced

1 cup of mushrooms, chopped

3 turkey sausage links, sliced

2 cups of zucchini, sliced

1/2 cup red pearl onions

2 tbsp. olive oil

Basil

Salt and pepper

Oregano

1. Boil 4 cups of water with a pinch of salt. Once the water is boiling, add the pasta. Cook as directed on box.  

2. Heat the olive oil and 1/2 of the minced garlic in a sauce pot. While heating, puree the chopped tomato in a blender. Add the pureed tomato to the sauce pot. Bring to a rapid boil.  

3. Spray a frying pan with cooking spray. Once heated, add the sliced turkey sausage to the pan, as well as the other half of the minced garlic.  Cook until golden brown.  Drain fat.

4. Set the sauce on medium heat, and add the sausage to the sauce. Season to taste with basil, salt, pepper, and oregano.

5. Chop the mushrooms and zucchini.  Saute them, as well as the onions, for 4-6 minutes, or until tender.  Add to the sauce. Cook on medium heat for 5 more minutes.

  

6. Enjoy!

PointsPlus value: 9 (makes 3 servings)