Garlic Butter Shrimp Scampi

8 oz. linguini or fettucini
1/4 c. olive oil
1/2 stick butter
1 lb. shrimp, peeled and deveined (I used frozen, cooked salad shrimp)
1 pkg. McCormic garlic butter shrimp scampi seasoning mix.
1 T. lemon juice or 2 T. white wine

Cook pasta as directed. Drain well. Heat oil and butter in skillet on medium heat until butter is melted.
Add shrimp and seasoning mix. Cook and stir 3-4 minutes, or just till shrimp turns pink.Stir in lemon juice or wine. Toss with cooked pasta, stirring to coat well. Serve with Parmesan cheese, if desired.

Italian Cabbage

1 head cabbage, chopped and boiled (I cooked it in 1 can beef broth)
1 large green pepper, chopped
1 large onion, chopped
1 14.5 oz can diced tomatoes, undrained (I used diced tomatoes with basil, and oregano)
1 lb. ground sausage, cooked, drained, & rinsed (I used reduced fat)
1 lb ground chuck, cooked, drained, and rinsed
salt & pepper to taste
1 bay leaf
1-2 T. chili powder
Italian seasoning, to taste

In a large skillet, saute onion & green pepper. Add meats, cabbage, tomatoes, and seasonings. Add beef broth, or water, if desired. Simmer 30 minutes. Remove bay leaf before serving. Serve with a salad and bread, if desired. This recipe has a lot of the same flavors as my Chili Mac recipe without the pasta and cheese. A much healthier recipe! (A great recipe to make for New Years Day. I serve it with Hoppin John, collard greens, dressed eggs, & fruit tea.)

(*I just recently was made aware that the name Dago was offensive to Italian people. I had never heard this before & had no idea. I had wondered what the word meant and had tried to look it up in the dictionary, but it wasn't listed. I apologize to anyone I offended and I have changed the name to Italian Cabbage now.) 

Equivalent Measurements for Vegetables and More

I found this chart to be very helpful when trying to plan meals:

Equivalent Measurements For Vegetables

Ingredient	Approximate Equivalent Measurements
Asparagus (Fresh)	3 cups, trimmed	16 to 20 spears, about 1 pound
Broccoli (Fresh)	2 cups florets	1 pound
Brussels Sprouts (Fresh)	4 cups, cooked	1 pound
Cabbage (Fresh)	5 to 6 cups, shredded	1 medium head
Cabbage	1 cup, shredded	1/4 pound
Carrots	1 cup, julienne strips	5 medium carrots
Carrots	1 cup, shredded	2 medium carrots
Carrots	1 cup, thinly sliced	3 medium carrots
Cauliflower (Fresh)	3 cups	1 medium head, about 2 pounds
Celery	1 cup, diagonally sliced	3 medium stalks
Celery	1 cup, sliced	2 medium stalks
Chives (Fresh)	1 tablespoon	1 teaspoon, dried
Collard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Corn on the Cob	1 cup kernels	3 to 4 ears
Cucumber	1 1/4 to 1 1/2 cups, peeled, sliced or chopped	1 medium
Cucumber	1 cup, diced	1 small cucumber

Ingredient	Approximate Equivalent Measurements
Eggplant (Fresh)	2 1/2 cups, diced and cooked	1 pound
Green Beans (Fresh)	2 1/2 cups, cut and cooked	1 pound
Green Onions	1 cup, chopped	about 18 stalks
Green Peas (In Pod)	1 cup, shelled	1 pound
Green Pepper	1 cup, chopped	1 medium pepper
Greens (Fresh)	3 cups, cooked	1 pound
Lettuce (Iceberg)	4 cups, shredded	1 medium head
Lettuce (Iceberg)	6 to 8 cups, torn	1 medium head
Lettuce (Leaf)	4 to 6 cups, torn	25 to 30 leaves
Lettuce (Romaine)	6 cups, torn	1 head
Mushrooms	1 6 to 8-ounce can	1 pound fresh
Mushrooms	1 pound	20 to 24 mushroom caps
Mustard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Onion Powder	1 tablespoon	1 medium onion, chopped
Onions (Dehydrated)	1/4 cup	1 cup chopped raw
Onions	1 cup, chopped	1 small onion
Parsnips	2 cups, cooked and diced	4 medium
Peppers (Sweet, Fresh)	1/2 cup, chopped	1 medium
Potatoes (White or Russet)	1 3/4 cups, mashed	3 medium
Potatoes (White or Russet)	2 1/4 cups, peeled and diced	3 medium
Potatoes	1 cup, cubed	1 small potato
Radishes	1 cup, thinly sliced	about 12 radishes
Spaghetti Squash	4 cups cooked strands	2 pounds
Spinach	4 cups torn leaves	1 1/2 cups, cooked
Summer Squash	2 cups sliced and cooked	3 medium
Sweet Potatoes	1 3/4 to 2 cups, mashed	3 medium
Sweet Potatoes	2 cups, cubed	3 medium
Swiss Chard	9 to 10 cups, raw	2 1/2 cups, cooked
Tomatoes (Fresh)	1 cup, chopped	1 large
Turnip Greens	6 to 7 cups, raw	1 cup, cooked
Wax Beans (Fresh)	3 cups	2 1/2 cups, cut and cooked
Zucchini	1 cup, cooked	3 medium

Macaroni               1 cup (3 1/2 oz) uncooked   = 2 1/2 cups cooked
Noodles, med        3 cups (4 oz) uncooked        = 4 cups cooked
Spaghetti               8 oz uncooked                       = 4 cups cooked
Popcorn                 1/3 – 1/2 cup unpopped      = 8 cups popped
Rice, long grain     1 cup uncooked                     = 3 cups cooked
Rice, minute          1 cup uncooked                     = 2 cups cooked

Bread                      1 slice                                     =3/4 cup soft crumbs
                                                                                = 1/4 cup dry crumbs
Graham crackers  7 squares                               = 1/2 cup crushed
Ritz crackers         12 crackers                            = 1/2 cup crushed
Saltines                  14 crackers                            = 1/2 cup crushed

Bananas                  1 medium                              = 1/3 cup mashed
Lemons                   1 medium                              = 3 Tbsp. juice
Limes                      1 medium                             = 2 Tbsp. juice
Oranges                  1 medium                             = 1/4 – 1/3 cup juice

Almonds                 1 pound                                = 3 cups chopped

Pecan halves          1 pound                                = 4 1/2 cups chopped
Walnuts                  1 pound                                = 3 3/4 cups chopped

3 teaspoons            = 1 tablespoon
4 tablespoon           = 1/4 cup
5 1/3 tablespoons  = 1/3 cup
8 tablespoons         = 1/2 cup
16 tablespoons       = 1 cup
2 cups                      = 1 pint
4 cups                      = 1 quart
16 cups                    = 1 gallon
4 quarts                  = 1 gallon

Quick and Easy Caesar Salad

1-2 large heads Romaine lettuce, torn in bite size pieces
1/4 c. fresh shredded Parmesan cheese
1 c. Caesar croutons, I used the Texas Toast brand
creamy Caesar dressing , to taste, I use Ken's (lite is good too)

Toss all ingredients together and serve immediately.

*1 head makes 6 cups. 3 heads serves 10-12 people. 6 heads serves 20.

Caesar Salad for 20:

1, 6 pk of Romaine lettuce ( from Sam's or Costco), approx. 3 3/4 lbs, torn in bite size pieces
2 c. bottled Caesar dressing, I use Ken's
1/2 lb. croutons, I use seasoned Caesar croutons (Texas Toast makes one)
1/4 lb. fresh grated Parmesan cheese, (I buy the tubs in the store vs, grating it myself)

Toss all together and serve immediately.