Grilled Citrus Shrimp

Shrimp, peeled and devained
Citrus Seasoning

In a bowl, mix shrimp and seasoning until the shrimp are nicely coated.
Thread shrimp on skewers.

Place on hot grill and cook until done. This takes only a couple of minutes, so keep an eye on them!

Remove from skewers and serve hot. Fresh lemon juice can be squeezed on them before eating to enhance the flavors.

Cheesy Baked Ziti

1 lb ziti pasta
1 ½ tbsp olive oil
1 onion, diced
4 cloves garlic, chopped
1 tsp fresh rosemary
1 tsp fresh basil
2 pats of butter
1 lb lean ground beef
1 (28oz) jar spaghetti sauce
salt to taste
8 oz sour cream
16 oz cottage cheese
8 oz mozzarella cheese
8 oz provolone cheese
4 tbsp fresh grated parmesan cheese

1. Cook pasta for 8 to 10 minutes, or until al dente, drain.

2. Meanwhile, heat olive oil & 1 pat of butter in large skillet over medium heat. Cook onion in oil and butter until tender. Stir in rosemary, basil and garlic. Transfer to small bowl.

3. Place ground beef in skillet and cook until browned. Stir in onion mixture and spaghetti sauce. Turn heat to low and simmer for 10 minutes.

4. Preheat oven to 350 degrees.

5. In a 9x13 casserole dish, use pat of butter to grease dish.

6. Mix sour cream and cottage cheese together in a seperate bowl.

7. In prepared dish, layer ½ of each: cooked pasta, provolone cheese, sour cream mixture, then a little less than ½ of mozzarella cheese & parmesan cheese and meat mixture.

8. Then layer the rest of the pasta,cheeses and sour cream mixture then remaining meat mixture topped with remaining mozzarella & parmesan cheeses.

9. Bake in preheated oven for 20 to 30 minutes or until heated through and cheeses are melted.

Makes 12 servings

Pineapple Chicken Kabobs/Pineapple Pork Kabobs

1 lb Boneless, skinless Chicken Breast, cut into 1 inch cubes
1 lb Pork Tenderloin or thick cut chops, cut into 1 inch cubes
1/2 cup veggie oil
2 Tbsp Original Mrs. Dash, divided
2 Tbsp Ground Ginger, divided
1 lime, havled
1 can pineapple chunks, drained (or more)
Bamboo Skewers
2 gallon size Zip-loc bag

In one Zip-loc bag add Chicken, 1/4 veggie oil, 1 Tbsp Mrs. Dash, 1 Tbsp Ground Ginger and lime juice from a hal. Squeeze out all air & zip bag. Massage bag so all seasonings coat meat.

Repeat with Pork and rest of ingredients in other Zip-loc bag.

Let these marinate for at least an hour. Soak bamboo skewers while meat is in the marinade.

Remove chicken from bag & discard the marinade. Assemble the kabobs alternating chicken and pineapple chunks. Repeat with pork and pineapple.

Grill or broil kabobs until meat is done.
Serve over rice.

Baja Fish Tacos

1/2 cup sour cream
1/2 cup mayo
4 Tbsp & 1/4 tsp of Southwest Seasoning
4 tilapia fillets (about 1 pound)
2 Tbsp. vegetable oil
2 Tbsp. lemon juice
1 package flour shells (10- 12 count)
3 cups of cabbage slaw mix
1 can of Rotel Mexican with lime juice & cilantro


Combine sour cream, mayo, 2 Tbsp of Southwest Seasoning in a small bowl. Combine vegetable oil, lemon juice and 2 Tbsp. of seasoning in a medium bowl, then toss to coat the tilapia. Heat a large skillet over medium high heat, place fillets and marinade in skillet and cook for 4-5 minutes or until fish flakes easily with a fork. Mix cabbage slaw, Rotel (un-drained) and the remaining 1/4 tsp. of seasoning in a medium bowl. Flake the tilapia and fill taco shells. top with cabbage slaw and the sour cream mixture