Fresh Ideas with Leigh Ann - Breakfast, Lunch and Dinner
Breakfast, Lunch and Dinner
These recipes are easy to prepare.
1 package Contessa Shrimp Primavera
1 1/2 cups mushrooms, sliced
2 cups fresh spinach
1/2 cup parmesan cheese, grated
Pre-heat oven to 375°F. In a 12-inch skillet prepare Contessa Shrimp Primavera per instructions on package. Add sliced mushrooms and spinach. Cook for 2 to 3 minutes, then remove from heat.
In a large bowl lightly beat eggs. Add salt and pepper, to taste.
Transfer Contessa Shrimp Primavera to a greased casserole dish and pour egg mixture over top. Do not mix.
Place in oven and bake for 8 to 10 minutes, or until center is set. Top with parmesan cheese and serve.
1 package Contessa Shrimp Stir-Fry
4 large tortillas
2 cups rice
1 cup mild salsa
2 cups monterey jack and american cheese, shredded
Prepare rice per instructions on package. Prepare Contessa Shrimp Stir-Fry per instructions on package.
Heat tortillas. Lay tortillas flat, spoon in 2 tbsp. rice, 1 tbsp. salsa and 1 cup Shrimp Stir-Fry.
Sprinkle generously with cheese, then wrap. Serve with salsa.
2 bags Contessa Shrimp Stir-Fry
1/3 cup salsa, chunky
8 ounces cream cheese
10 flour tortillas
1 cup monterey jack cheese, shredded
Pre-heat oven to 325°F. Prepare Contessa Shrimp Stir-Fry per instructions on package. Set aside.
In a separate bowl combine cream cheese and salsa.
On a cookie or large baking sheet lay the tortillas flat. Make sure the tortillas are not overlapping.
Place 2 tablespoons of the cream cheese/salsa mixture on top of each tortilla. Spoon Shrimp Stir-Fry onto the tortilla evenly and garnish with cheese.
Fold the tortilla in half and bake for 10 minutes. Serve with salsa.
You can find all the ingredients at Kroger.