Meal Assembly Recipes

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Coconut Lime Shrimp

Start to finish: 30 minutes

3 limes

2 pounds raw shrimp, peeled, tail on

14-ounce can full-fat coconut milk

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).

Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.

In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.

While the shrimp are still on the grill, drizzle them with them remaining lime juice.

Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut

CapeCodTimes.com

Comfort Food at its best, delicious little meatballs with rice confetti to coat.

Ingredients:

1/2 cup    dried breadcrumbs   
1 cup    spaghetti sauce   
2 cup    beef broth   
1    egg   
24 oz    lean ground beef   
1/2 cup   cooked  instant brown rice
 
Directions: 
 
1 In a large bowl place
2 ¾ cup dried bread crumbs
3 2 egg
4 24 ounces ground beef
5 Mix well.
6 With gloved hands roll into 18 meatballs .
7 Roll in ½ cup instant rice
8 Place into a sprayed large pan
9 In a small bowl add 1 cup spaghetti sauce and 2 cups beef broth
10 Pour over meatballs in the pan

Cooking Directions:

12 Thaw completely in your refrigerator
13 Preheat oven to 350°F.
14 Bake Hedgehogs covered in a 350° oven for 1 hour or until meatballs are done through
 
15 MICROWAVE DIRECTIONS:Thaw completely
16 Place in microwave safe dish, cover and cook on HIGH for 2-5 minutes.
17.Check after 2 minutes and rotate them in the pan.
18. Return to microwave and continue cooking until meatballs are no longer pink approximately 5 minutes
Note: cooking times will vary depending on microwave make & wattage
 
 
Servings: 6

Ingredients:

2 1/2 cups    beef crumbles or 1 pound of cooked lean ground beef or ground turkey 
1/4 cup    diced onions   
3/4 cup    ketchup   
1/2 cup    corn- frozen   
1/2 cup    black beans   
1/2 cup    tomato sauce   
1-2 teaspoon    chipotle paste   
1/2 teaspoon    cumin ground   
1/4 cup    fresh cilantro   
1/4 teaspoon    salt   
1/4 teaspoon    pepper   
6    whole wheat buns   
 
Directions: 
 
1 In a large ziploc bag measure
2 2 1/2 cups beef crumbles or cooked ground beef/ground turkey
3 1/4 cup diced onions
4 3/4 cups ketchup
5 1/2 cup corn- frozen niblets
6 1/2 cup black beans
7 1/2 cp tomato sauce
8 THIS IS SPICY SO TO TASTE ADD
9 1-2 teaspoons of chipotle sauce
10 1/2 teaspoon cumin
11 1/4 cup fresh cilantro-chopped
12 1/4 teaspoon salt or to taste
13 1/4 teaspoon ground pepper or to taste

Cooking Directions:
Thaw overnight
1. Place the sloppy joes in a crock pot and cook for 4-6 hours on high or 8 hours on low. 
2. Serve with Freezer slaw and On Whole Wheat buns!
 
  NOTE: I took the chipotle in adobo and ran it through the food processor, I then put the resulting chipotle paste on in a container in the table-just make sure your customer realize how HOT chipotle is.
Servings: 6