This couldn't have gotten much easier...and I'm pretty sure that it couldn't possibly taste better either! This dish got approval from the husband which is always a good thing!
Spicy Shrimp Casserole
Adapted from Better Homes and Gardens Our Best Diabetic Recipes
6 6-in corn tortillas, cut into bite-size strips
1 cup bottled green salsa
1 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup fat free sour cream
3 T flour
1/4 cup snipped fresh cilantro
1 12-oz package frozen cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato coarsely chopped
1/4 cup fat free sour cream for topping (optional)
1. Preheat oven to 350. Lightly grease a 2-quart baking dish. Place half of the tortilla strips in the bottom of dish; set aside. Arrange remaining tortilla strips on a baking sheet; bake 12-14 minutes or until crisp
2. Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 T of the cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
3. Bake uncovered, 40-45 minutes or until heated through. Let stand 10 minutes before serving. Spring with baked tortilla strips, tomato, and the remaining 2 T cilantro.
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