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Shrimp and Tomatoes Spaghetti


8 oz dried whole wheat or 50 percent
whole wheat spaghetti
1 tbsp olive oil
12 oz medium shrimp, peeled and deveined
3 cloves garlic, minced
2 (14 1/2 oz) cans no salt diced tomatoes with liquid
3 tbsp tomato paste
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tbsp chopped fresh oregano, or 1 tsp dried oregano
1 tbsp drained capers
1/4 tsp red pepper flakes


1. In a medium saucepan cook pasta according to package directions. Drain.

2. Meanwhile in a large saucepan, heat olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

3. Add the tomatoes, tomato paste, basil, oregano, capers and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes uncovered; stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.


Easy Philly Cheese Steak Sandwiches


3 tbsp vegetable oil
2 large green bell peppers, cut in 1/4 inch strips
2 large onions, thinly sliced
1 1/4 lbs beef top round, thinly sliced (see Note)
1/2 tsp black pepper
4 hoagie buns, split
1 cup Cheez Whiz, melted

1. In a large skillet, heat oil over medium-high heat.
Add bell peppers, and saute 10 minutes.
Add onions and saute 5 to 7 minutes, or until onions are tender.
Transfer to a medium bowl, cover, and set aside.

2. Add beef to skillet and sprinkle with black pepper;
saute 3 to 5 minutes, or until no pink remains in beef.
Return peppers and onions to skillet and cook 2 to 3 minutes,
or until heated through.

3. Place mixture over hoagie buns, drizzle with melted cheese and serve immediately.


Shrimp Okra Creole

2 tbsp olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 oz) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 oz) pkg frozen cut okra, thawed
2 tbsp Cajun seasoning, or to taste
2 tsp salt
2 lbs peeled and deveined,
medium shrimp (30 to 40 per lb)


1. Heat olive oil in a skillet over medium heat. Stir in the bell pepper and onion, then cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. Add and stir in tomatoes and simmer for 10 minutes. Add in okra, sausage, Cajun seasoning and salt.

3. Cover and cook for 30 minutes. Stir in shrimp and cook until bright pink on the outside and the meat is no longer transparent in the center. (8 to 12 minutes). Serve over white rice.

Yield: 8 Servings