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1 lb. frozen shrimp, thawed, peeled and deveined 1/2 pkg. (16 oz.) frozen broccoli florets 12 oz. pasta 3 garlic cloves, minced 1/4 cup chopped onion 2 Tbsp. butter 2 Tbsp. olive oil 1/4 tsp. salt 1/4 cup grated Parmesan cheese Preparation Cook pasta and drain. In a large skillet, sauté garlic and onion in butter, oil and salt until tender. Add broccoli; cook and stir over medium heat for approximately 6 minutes. Add shrimp; cook additional 4- 5 minutes, or until shrimp is pink and broccoli is tender. Stir in pasta and sprinkle with cheese. universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree...

1 lb. frozen shrimp, thawed, peeled and deveined 1/2 pkg. (16 oz.) frozen broccoli florets 12 oz. pasta 3 garlic cloves, minced 1/4 cup chopped onion 2 Tbsp. butter 2 Tbsp. olive oil 1/4 tsp. salt 1/4 cup grated Parmesan cheese Preparation Cook pasta and drain. In a large skillet, sauté garlic and onion in butter, oil and salt until tender. Add broccoli; cook and stir over medium heat for approximately 6 minutes. Add shrimp; cook additional 4- 5 minutes, or until shrimp is pink and broccoli is tender. Stir in pasta and sprinkle with cheese.

2 to 3 sheets of heavy-duty foil 1 packet onion soup powder 10-12 baby red potatoes, thinly sliced 12 slices of cooked and crumbled bacon 1 small onion thinly sliced and diced 1 cup cheese (optional) Salt and pepper to taste 3 tablespoons butter Sour cream for serving (optional) Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Ingredients Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper     Directions Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Ingredients 6 medium boneless skinless chicken breast halves (1-1/2 pounds) 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons lemon pepper seasoning 1/3 cup butter 2 lemons, sliced 2 tablespoons lemon juice Hot cooked rice or pilaf (optional) Directions     Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.     In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook...

Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges Preparation In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy! Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree onl...

Ingredients: 8 slices white sandwich bread softened cream cheese, diced strawberries, or Nutella 2 eggs 3 tablespoons milk 1/3 cup granulated sugar 1 heaping teaspoon ground cinnamon butter, for greasing the pan Directions: Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination. In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 m...

Ingredients 1 1/2 Cup(s) Flour 1/2 Tsp Baking Soda 1/2 Tsp Baking Powder 1/2 Tsp Salt 3 Eggs 1 Cup Sugar 2 Tbs Butter; Softened. 1 Tsp Vanilla 1 Tsp Lemon Extract 1/3 Cup Lemon Juice 1/2 Cup Oil Lemon Icing Ingredients: 1 Cup Powdered Sugar; Plus 1 Tablespoon. 2 Tbs Whole or 2% Milk 1/2 Tsp Lemon Extract Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.

The recipe 4-6 chicken  breasts   1 cup packed brown sugar  * 2/3 cup vinegar   *I used apple cider vinegar 1/4 cup lemon-lime soda  *I used Dr. Pepper 2-3 Tablespoons minced garlic  * 2 Tablespoons soy sauce 1 teaspoon fresh ground pepper 2 Tablespoons corn starch 2 Tablespoons water Red pepper flakes (optional) Directions: Spray slow  cooker  with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.  Mine were frozen Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken.  Cook on low for 6-8 hours or high for 4 hours.  Take chicken pieces out of slow cooker  and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.  Remove from heat and...