Fresh Ideas with Leigh Ann - Breakfast, Lunch and Dinner - 13 WTHR Indianapolis

Fresh Ideas with Leigh Ann - Breakfast, Lunch and Dinner

Breakfast, Lunch and Dinner

These recipes are easy to prepare.

Tuscan Shrimp Frittata

1 package Contessa Shrimp Primavera 
1 1/2 cups mushrooms, sliced 
2 cups fresh spinach 
8 eggs 
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.

Shrimp Stir-Fry Wrap

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.

Stir-Fry Shrimp Quesadillas

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.

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