Seasoned Tilapia/Shrimp with
Here's an easy version of seasoned tilapia and shrimp along with Cajun seasoning. So, top the shrimp on a tilapia baking in the oven for 15 minutes depending on the size of the fish (9 ounce prefer) get a jar of alfredo sauce; no particular brand necessary. Now, add some sauce on the fish and shrimp just before it's ready to come out of the oven. If you like add a little dry parmesan cheese on top.
Oven-roasted Barbecue Chicken Wingettes
Chef Cheeks Famous Grill Chicken Salad
Grill Chicken Marinated (Italian Dressing)
Mince garlic, black pepper
Sitting on a bed of red and green leaf lettuce
Surrounded by tomato, shredded carrots, sliced red onions
Chicken topped with shredded cheddar cheese
Served with Salad dressing of your choice.
Content copyright 2016. SoLo Parenting Magazine. All rights reserved.
Ground Turkey Sloppy Joe
3lbs of Ground Turkey
Brown the Turkey meat
Drain access oil from meat
½ cup Yellow onions or Scallion onions diced fine
11/2 Tablespoon dry Parsley
1 Teaspoon Black Pepper
2 Tablespoon Minced Garlic
6 oz can Tomato Paste
11/2 cup Ketchup
1 cup Sweet Pickle cubes
1 Tablespoon Cider Vinegar
11/2 cup of water
Cook on medium heat for 10 minutes.
Stuffed Bell Peppers(w) Ground Turkey and Rice (w) Brussels Sprouts & Baby Carrots
6 Large or Medium size Green or Red Bell Peppers
3lbs of Ground Turkey
1 Large Yellow Onion diced
1 Large Bell Pepper diced
1 small can Tomato Sauce
1 small can Diced Tomatoes
1 Tablespoon Black Pepper
1 Tablespoon Salt
Cooking Instructions: Cook rice on medium to low heat on stove top, add oil, then add cooked rice and the above ingredients and mixed together. Next step cut the 6 large peppers in half the long way removing the stem and seeds, rinse thoroughly and start filling each one with your turkey mixture. Fill the peppers to the top, while the oven is heating at 360 degrees. Place pepper in a flat pan or deep dish pan cook for 45 minutes, remove from oven add 1 tablespoon of your favorite pasta sauce, 2 tablespoons of shredded cheese, place in oven again for 20 minutes.
Fresh or frozen Brussels sprouts & carrots, bring a 1/2 cup water to boil, add 2 tablespoons of margarine or butter add 1/2 teaspoon season all, 3/4 teaspoon black pepper. Cook to your desire.
You’re done Enjoy!
Chef Lawrence Cheeks began his home-based business in 2005, where he is known for his amazing cakes /special dishes for all occasions. He received his formal training from The Art Institute of Washington.
He has launched a Lunch on Wheels where he delivers in the metro DC area, donated catering services to local senior citizens homes, several non-profit organizations also in conjunction with Food Lion stores hosting several charity events for Easter Seals and hosted an event for Children’s Medical Network. Chef Cheeks strongly believes that the key to success is to always be prepared to do for others. Charity starts at home.