Cheesecake Factory Cajun Jambalaya Pasta Copycat

Cheesecake Factory Cajun Jambalaya Pasta Copycat

We love The Cheesecake Factory!  My husband’s most favorite dish is Cajun Jambalaya Pasta.  Have you had it?  Juicy chicken.  Tender shrimp. Crisp vegetables. Slight spice from the seasoning.  Is your mouth watering yet?!?!  It’s really to die for.   I’ve tweaked and played around with this recipe for quite awhile and think I’ve finally nailed it!   The Cheesecake Factory Jambalaya needs to watch out for this copycat.  You won’t need to order it again when you can make this healthier, more delicious version at home.     Cajun Seasoning can sometimes be tricky to find.  I have two brands that I love: McCormick and Tony Chachere’s.  Don’t be afraid to buy large amounts because you’ll be making this dish often.  Also, you can use Cajun Seasoning in scrambled eggs or for my Breakfast Quiches (warning: you’ll become totally addicted to them like many before you).  Either way, Cajun Seasoning should be a stable in your spice drawer.     Without further ado, my friends, prepare to fall in love with this Cheesecake Factory Cajun Jambalaya Pasta.   PrintCajun Jambalaya Pasta Ingredients10 lean chicken tenders 1 lb raw uncooked shrimp, peeled and de-veined 3 Tbs Cajun seasoning, divided 4 Tbs Oil, split into 2 Tbs 1 Tbs minced garlic 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 small sweet or red onion, cut into thin strips 3 Roma tomatoes, diced 2 Tbs dried or fresh chopped parsley 1 lb whole wheat linguini pasta (even better if it's fresh pasta) Olive oil cooking sprayInstructionsPreheat oven to 375. Lightly spray baking sheet...
Shrimp Tacos

Shrimp Tacos

I have so many ‘before’ and ‘afters’ to share with you!  Here’s the improvement on my Shrimp Tacos.     I hope your eyes are telling you how amazing these Shrimp Taco would taste.  They’re not lying.  This is officially one of my favorite, whip up in 20 minutes dinner.  I also just recently discovered Tortilla Land has all natural corn tortillas!  Using raw tortillas make a HUGE difference.  Don’t believe me?  Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.   PrintShrimp Tacos Ingredients1/2 cup plain yogurt 2 Tbs snipped and finely chopped cilantro 1 Tbs olive oil 14 oz peeled raw shrimp, rinsed and dried 1/2 tsp chili powder 1/2 tsp ground cumin 2 tsp minced garlic 8 6-inch corn tortillas 2 cups shredded lettuce or chopped cabbage 1 cup tomatoes, dicedInstructionsIn small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use. In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat. Meanwhile, warm corn tortillas. Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy!NotesRecipe slightly altered from AHA Healthy Family Meals.3.1http://www.nodietsallowed.com/shrimp-tacos/   Want another quick and healthy dinner?  Try my Turkey and Black Bean Baked Burritos....
Shrimp Stuffed Yellow Squash

Shrimp Stuffed Yellow Squash

PrintShrimp Stuffed Yellow Squash I love 'stuffed' vegetables! This new creation will be added to Quinoa and Tomato Stuffed Bell Peppers and Stuffed Zucchini as one of my veggie packed favorites!Ingredients4 medium yellow summer squash (1 squash per person) 1 Tbs coconut oil or olive oil 1 small sweet onion, chopped 2 medium celery ribs, chopped 1 green bell pepper, chopped 2 tsp minced garlic 1 lb raw shrimp, peeled and chopped 1 cup whole wheat breadcrumbs 1/4 cup parsley 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes (optional)InstructionsPreheat oven to 375. Wash squash and trim off the ends. Cut them lengthwise down the center and carefully scoop out pulp from center. Place on baking sheet with centers facing up. Meanwhile, in a medium size skillet, heat oil. Add onion, celery, bell pepper, and garlic. Saute for 2 to 3 minutes until slightly tender. Remove from heat. In a medium bowl, combine shrimp, breadcrumbs, parsley, salt, pepper, and red pepper. Mix well. Add vegetable mixture and mix well. Scope shrimp mixture into the center of each squash. Bake for 15 minutes or until shrimp are pink. Serve warm and...

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