BetterMealRecipes

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: Approximately 30 minutes

Ingredients

For the Grilled Lime Shrimp:

1 pound (450 g) large shrimp, peeled and deveined

2 tablespoons olive oil

Juice and zest of 2 limes

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, finely chopped

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced (optional, for extra heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Salad:

6 cups mixed salad greens (e.g., lettuce, spinach, arugula)

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced red onion

1/4 cup crumbled feta or goat cheese (optional)

1/4 cup sliced almonds or chopped nuts (optional)

Your favorite salad dressing (vinaigrette, lime dressing, or honey mustard work well)

Instructions

Prepare the Grilled Lime Shrimp:

Marinate Shrimp: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for at least 15 minutes.

Preheat Grill: Preheat your grill to medium-high heat.

Grill Shrimp: Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water first). Grill the shrimp for about 2-3 minutes per side, or until they are opaque and cooked through. Remove from the grill and set aside.

Prepare the Pineapple Salsa:

Mix Salsa Ingredients: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and fresh cilantro. Stir in the lime juice and season with salt to taste. Mix well and set aside.

Assemble the Salad:

Prepare Salad Base: In a large salad bowl, toss the mixed greens with a light drizzle of your chosen salad dressing.

Add Toppings: Top the greens with avocado slices, cherry tomatoes, red onion, and crumbled feta or goat cheese (if using).

Add Shrimp and Salsa: Arrange the grilled shrimp on top of the salad and spoon the pineapple salsa over the shrimp and greens.

Optional: Sprinkle with sliced almonds or chopped nuts for added crunch.

Serve:

Plate the Salad: Serve the salad immediately, with extra lime wedges and dressing on the side if desired.

Tips:

Marinating Time: Even a short marinating time will add flavor to the shrimp, but if you have more time, let them marinate longer.

Grilling: Ensure your grill is hot for a good sear on the shrimp.

Salsa Variations: You can add other fruits or vegetables to the salsa based on your preference.

Enjoy your Grilled Lime Shrimp Salad with Pineapple Salsa—a refreshing and vibrant dish that combines zesty shrimp with a sweet and tangy salsa

GARLIC SHRIMP AND RIBEYE STEAK WITH ONION STRINGS

Indulge in a luxurious meal featuring succulent garlic shrimp, juicy ribeye steak, and crispy onion strings. This dish combines rich flavors and textures for an unforgettable dining experience.

Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1-inch thick)

2 tbsp olive oil

Salt and pepper to taste

2 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

For the Garlic Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, minced

1/4 cup white wine (or chicken broth)

1 tbsp lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Onion Strings:

1 large onion, thinly sliced

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Vegetable oil (for frying)

Directions:

Step 1: Prepare the Onion Strings

Soak the thinly sliced onion in buttermilk for at least 30 minutes.

In a shallow bowl, mix the flour, paprika, salt, and black pepper.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Dredge the soaked onion slices in the flour mixture, shaking off excess.

Fry the onions in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and set aside.

Step 2: Cook the Ribeye Steaks

Preheat a grill or cast-iron skillet over high heat.

Rub the steaks with olive oil and season generously with salt and pepper.

Grill or sear the steaks for about 4-5 minutes per side for medium-rare, or until your desired doneness.

In the last minute of cooking, add the minced garlic and rosemary to the skillet. Spoon the garlic and rosemary over the steaks.

Remove the steaks from the heat and let them rest for a few minutes.

Step 3: Cook the Garlic Shrimp

In a large skillet, melt the butter over medium-high heat.

Add the minced garlic and cook until fragrant, about 1 minute.

Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.

Pour in the white wine and lemon juice, cooking for an additional 2 minutes.

Season with salt and pepper to taste and garnish with chopped fresh parsley.

Step 4: Serve

Plate the ribeye steaks alongside the garlic shrimp.

Top the steaks with crispy onion strings.

Serve with your favorite side dishes and enjoy a luxurious meal.

Prep Time: 30 minutes (plus soaking time) | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 4

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 cup Monterey Jack cheese, shredded

1/4 cup fresh cilantro, chopped (optional)

1 jalapeño, thinly sliced (optional for extra heat)

1 tablespoon lime juice

Directions:

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.

Season chicken breasts with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika.

Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken until golden, 3-4 minutes per side.

Place chicken in the baking dish, surround with sliced peppers, and pour any leftover oil from the skillet over.

Sprinkle shredded cheese over the chicken and peppers. Add jalapeño slices if desired.

Bake for 25 minutes or until chicken is cooked through and cheese is golden and bubbly.

Squeeze lime juice over the dish and garnish with cilantro. #love#loveit#food#bettermealrecipes#foodie#yummyfood

Ingredients

– 1 loaf French bread

– 1 tablespoon olive oil

– 1 lb. lean ground beef

– 1 small onion, chopped

– 1 teaspoon minced garlic

– 1/2 cup chopped leek (or other chopped vegetables like carrots, celery, green bell pepper)

– 1 can cream of mushroom soup (or cream of celery or chicken soup)

– 1 tablespoon milk (or more if needed)

– 1 tablespoon mustard

– Salt and pepper, to taste

– 1 1/2 – 2 cups shredded cheese (cheddar, mozzarella, or your favorite)

– Chopped parsley, for garnish (optional)

#### Instructions

1. **Preheat the Oven**:

– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. **Prepare the Bread**:

– Slice the French bread loaf in half lengthwise. Scoop out the center of each half and crumble it into a large bowl. Place the hollowed-out bread halves on the prepared baking sheet.

3. **Cook the Beef and Vegetables**:

– In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

– Add the chopped onion, minced garlic, and chopped leek (or other vegetables of your choice). Cook for a few minutes until the vegetables are tender.

4. **Add Soup and Seasonings**:

– Stir in the cream of mushroom soup, mustard, salt, and pepper to taste. Cook for at least 5 minutes to blend the flavors. If the mixture seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.

5. **Assemble the Stuffed Bread**:

– Add the cooked beef mixture to the bowl with the crumbled bread. Stir well to combine.

– Spread the mixture evenly into the center of one half of the French bread on the baking sheet.

– Sprinkle the shredded cheese evenly over the mixture on the other half of the French bread.

– Carefully place the cheese-topped half of the French bread over the beef mixture half to form a sandwich.

6. **Bake the Stuffed Bread**:

– Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. If you prefer a softer crust, cover loosely with aluminum foil while baking.

7. **Serve**:

– Remove from the oven and let it cool for 5-10 minutes before slicing.

– Garnish with chopped parsley if desired.

Enjoy your delicious Stuffed French Bread, perfect for a satisfying meal!

Ingredients

1 lb lean ground beef

1 tbsp olive oil

2 medium carrots , diced into small cubes

1 large onion, diced into small cubes

1 stalk celery, diced into small cubes

3 cloves garlic

15 oz canned diced tomatoes

15 oz tomato sauce

32 oz chicken broth

15 oz canned Great Northern beans, drained and rinsed

15 oz canned Kidney beans, drained and rinsed

1 cup ditalini pasta

1 tbsp Italian seasoning

1 tsp salt, adjust to taste

1 tsp black pepper, adjust to taste

2 tbsp fresh basil, (optional)

Instructions

On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 pminutes). As its cooking, be sure to break it apart into small pieces.

Remove cooked beef from the pot. Drain of excess fat and set aside.

In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).

Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.

Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.

Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.

Serve right away with a sprinkle of basil or parmesan cheese.

Ingredients:

1 lb ground beef

4 bell peppers, sliced

1 onion, chopped

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 cup cooked rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add ground beef to the skillet, cook until browned. Drain excess fat.

Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.

In a large baking dish, layer half of the sliced bell peppers at the bottom.

Pour the beef mixture over the bell peppers, spreading it evenly.

Top with the remaining bell peppers.

Sprinkle shredded cheddar and mozzarella cheeses over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.