Category: Main Dishes

Stuffed Pasta Shells

Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.

Stuffed Pasta Shells

Spice It Up. Just A Bit.

For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my slow cooker spaghetti and meatballs.

Stuffed Pasta Shells
Print Pin
5 from 1 vote

Stuffed Pasta Shells

No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. 
Course Main
Cuisine Italian
Keyword stuffed pasta shells
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 334kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Cook pasta per package instructions.
  • Drain well.
  • Meanwhile, cook sausage until done. Drain.
  • Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
  • Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze).
  • Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
  • In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage.
  • Pour over the pasta shells.
  • Bake for 45-60 minutes or until bubbly hot.

Notes

Also great with a little Pecorino-Romano cheese added.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1216mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg

Nutritional values are approximate.

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Tater Tot Casserole

I am addicted to tater tots. I can live without fries or baked potatoes and even potato chips, but you cannot take away my tots. Most people like them with ketchup, but not me. I bake them up extra crispy and top them with butter. Yes, butter. Try it. And try this tater tot casserole.

Tater Tot Casserole

Surprisingly Delicious

It’s my love of tots that made me try this tater tot casserole, and I was actually happy I did. At first glance I worried that it would be bland. Let’s face it, cream of mushroom soup isn’t really packed with flavor sensations. So I made a few changes to the original recipe. We both enjoyed it. It’s easy to make and makes good leftovers (if you have any).

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my southwestern potato casserole.

Tater Tot Casserole
Print Pin
5 from 1 vote

Tater-Tot Casserole

Nothing can be easier than this casserole!
Course Main Dish
Cuisine American
Keyword casserole, tater tots
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 653kcal
Author Based on Kraft’s original recipe

Equipment

Ingredients

  • 1 pound ground beef
  • ½ medium onion minced
  • 1 10 3/4 ounce condensed cream of mushroom soup
  • ¼ cup milk
  • ½ – 1 tablespoon Creole seasoning
  • 1 cup frozen vegetables mixed or whatever is your favorite
  • 1 cup sharp cheddar cheese shredded
  • 1 pound tater tots frozen
  • Jalapeno slices to taste

Instructions

  • Preheat oven to 375 F. Spray a 2 quart baking dish with non-stick spray.
  • Heat a medium skillet over medium-high heat. Add the ground beef and brown.
  • Add in the onion and cook 4-5 minutes or until starting to soften. Drain. Spoon into the baking dish.
  • Mix the soup, milk and Creole seasoning together in a small bowl. Pour over the meat mixture.
  • Spread the vegetables over the top.
  • Sprinkle with the cheese and then add a layer of tater tots.
  • Top with jalapeno slices.
  • Bake for 45 minutes or until the potatoes are golden brown and the casserole is bubbling.

Notes

Use pepperjack cheese for a little more heat.

Nutrition

Calories: 653kcal | Carbohydrates: 38g | Protein: 31g | Fat: 43g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 768mg | Potassium: 809mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3403IU | Vitamin C: 16mg | Calcium: 273mg | Iron: 4mg

Nutritional values are approximate.

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Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.

Easiest Soup Ever.

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal. I get my vegetables in every bite. Along with a little protein. And some carbohydrates. It’s truly dinner in a bowl!

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For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Print Pin
4 from 1 vote

Vegetable and Meatball Soup

This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
Course Main
Cuisine American
Keyword meatballs, soup, vegetable
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 286kcal
Author Based on a recipe from Better Homes and Gardens

Equipment

Ingredients

Instructions

  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil.
  • Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

Notes

Serve with a slice of warmed, crusty French bread.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Mexican Corn Soup

We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather. That corn often finds its way into dishes like this Mexican corn soup. Packed with flavor, this is a great meal-in-a-bowl. Spicy and delicious, the corn is front and center. Like it should be.

Mexican Corn Soup

Corn Is The Star Of This Show

This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!

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Also try my outstandly yummy southwestern turkey soup.

Mexican Corn Soup
Print Pin
4 from 1 vote

Mexican Corn Soup

This Mexican corn soup is a great way to showcase a good sweet corn. 
Course Main
Cuisine Mexican
Keyword corn, Mexican, soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 509kcal
Author Based on a recipe from Ingrid Hoffman

Equipment

Ingredients

Instructions

  • Place 1/2 of the corn, both tomatoes, half of the chicken broth and oregano into a blender.
  • Process until smooth.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage and cook until browned.
  • Remove to a paper towel-lined plate.
  • Add the onion and cook until it is starting to soften.
  • Add the garlic and cook another minute.
  • Add the corn/tomato puree and the remaining corn.
  • Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Add the sausage back to the pan and stir.
  • Remove from heat and stir in the cream and half of the parsley.
  • Serve garnished with cheese crumbles and tortilla strips.

Notes

Substitute pepper jack for a little kick.

Nutrition

Calories: 509kcal | Carbohydrates: 34g | Protein: 15g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1726mg | Potassium: 699mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 2mg

Nutritional values are approximate.

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French Dip Sandwiches

I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum. I like to get my bread good and soggy. Yes, I over-dunk. Leave it in there for a while to soak up all that beefy flavor. Then let it drip all over the place. Remember my motto: the messier it is, the better it tastes. That applies to French dip sandwiches, burgers, hot dogs. Anything and everything. There has to be some juices dripping all over or it’s just not a proper sandwich. And there needs to be some cheese melting down from the sides of the sandwich, too.

French Dip Sandwiches Version 2.0

Spice Up The Classic

I prefer pepperjack cheese on my French dips only because I like a little extra kick. I think provolone is a more traditional cheese. The meat is also great on French dip crescents, an excellent party treat.

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Also try my kicked-up French dip sandwiches.

French Dip Sandwiches Version 2.0
Print Pin
4 from 1 vote

French Dip Sandwiches

I love a good French dip sandwich on a cold day. Besides the tender meat, the key is a great au jus for dipping. And oooey, gooey melted cheese. Yum.
Course Main
Cuisine American
Keyword beef, sandwich
Prep Time 5 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 35 minutes
Servings 8
Calories 2885kcal
Author Mike

Equipment

Ingredients

  • 1 tablespoon Vegetable oil
  • 4 pound rump roast
  • 14 ounce beef broth
  • 10 ½ ounce French onion soup
  • 12 ounce beer use a full-flavored beer
  • 8 French rolls or a large Italian bread loaf
  • 2 tablespoons butter
  • Swiss cheese sliced

Instructions

  • Trim excess fat from the roast.
  • Heat oil in a large Dutch oven or pot.
  • Add the meat.
  • Brown on all sides.
  • Add broth, soup, and beer.
  • Cook on low for 7 hours.
  • Toast buns.
  • Thin slice the beef against the grain (or shred with a fork) and stack on bread.
  • Cover with cheese and melt under broiler.
  • Strain sauce and serve with sandwiches for dipping.

Notes

Substitute provolone, pepper jack… mozzarella, whichever cheese you prefer.

Nutrition

Calories: 2885kcal | Carbohydrates: 238g | Protein: 88g | Fat: 173g | Saturated Fat: 91g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2005mg | Potassium: 1806mg | Fiber: 16g | Sugar: 140g | Vitamin A: 6IU | Calcium: 52mg | Iron: 14mg

Nutritional values are approximate.

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Old-Fashioned Two-Meat Chili

I found this recipe for old-fashioned two-meat chili over at Drick’s Rambling Cafe, one of my favorite blogs to read. Drick Perry posts the kinds of foods we really enjoy: Cajun, Creole and Southern, among others. This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.

Old-Fashioned Two-Meat Chili

Easier Than It Looks. And Worth It.

This old-fashioned two-meat chili has quite the ingredient list, but it is still easy to make and worth the effort. It makes a big batch, but don’t worry, it won’t last. V-8 juice in a chili is a great thing. I used spicy, of course. I wouldn’t be afraid to add V-8 to your favorite chili recipe.

If you don’t have or can’t find ground pork, substitute ground Italian sausage. The bulk stuff, not smoked. Just crumble it into small pieces before browning.

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Also try my southwestern chili with corn chips.

Print Pin
4 from 1 vote

Old-Fashioned Two-Meat Chili

This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.
Course Main
Cuisine Southwestern
Keyword chili
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10
Calories 354kcal
Author Based on a recipe from Drick’s Rambling Cafe

Equipment

Ingredients

Instructions

  • Heat oil over high heat in a large Dutch oven.
  • Add the chuck and brown completely.
  • Remove to a bowl.
  • Add the pork and brown.
  • Remove to the same bowl with the chuck.
  • Remove all but 1 tablespoon of the drippings.
  • Add the onion and peppers and saute until softened.
  • Add the garlic and cook,another minute.
  • Add the cumin, chili powder, flour, paprika, black pepper, sugar, oregano, vinegar, and cayenne.
  • Stir to fully coat the onions and peppers.
  • Add the bay leaf, beef broth and enough of the vegetable juice to thin the mixture.
  • Stir in the parsley, beans and meat.
  • Bring to a boil and reduce to a simmer.
  • Cover and continue simmering for 1-2 hours or until the beans are nice and tender and the meat is tender.
  • Add the diced tomatoes and the tomato paste. Stir. Add more vegetable juice if needed.
  • Continue simmering for another 30 minutes.
  • Serve topped with shredded cheese.

Notes

Add your favorite toppings. I love a dollop of sour cream and a little green onion, too!

Nutrition

Calories: 354kcal | Carbohydrates: 12g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 338mg | Potassium: 705mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 4mg

Nutritional values are approximate.

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Mini Baked Ham and Swiss Sandwiches

These mini baked ham and Swiss sandwiches from King’s Hawaiian are absolutely insanely good. I found a great variation on the original over at The Kitchen Life of a Navy Wife, so I made them… and they up and disappeared in minutes! Now.. yeah, I love onion. So I mighta gone a bit nuts with the onion topping. But they were absolutely delicious.

Mini Baked Ham and Swiss Sandwiches

Messy Goodness

I will probably cut the butter in half next time, but let’s face it… butter makes them even better! They are a bit messy to eat. But I didn’t hear anything but ‘oh so good’ as they were quickly devoured. These mini baked ham and Swiss sandwiches disappeared in no time. They aren’t fancy but they taste great. And they’re a great way to feed a crowd.

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Keep the mini theme going with some mini corn dog muffins and mini cinnamon rolls!

Mini Baked Ham and Swiss Sandwiches
Print Pin
4 from 1 vote

Mini Baked Ham Sandwiches

These mini baked ham and Swiss sandwiches from King’s Hawaiian are absolutely insanely good. 
Course Main
Cuisine American
Keyword ham, sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 432kcal
Author Based on a recipe from The Kitchen Life of a Navy Wife

Equipment

Ingredients

Instructions

  • Heat oven to 350 F.
  • Melt butter in a medium skillet over medium-high heat.
  • Add the mustard and Worcestershire. Stir.
  • Add onion and poppy seed and saute until the onion just starts to soften.
  • Remove from heat.
  • Cut the rolls in half, horizontally, keeping the top and bottom halves in tact. Just lay them out on a flat surface and run your knife through the middle, parallel to the ground.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Spoon 1/3rd of the onion mixture over the bottom of the dish.
  • Add the bottom half of the rolls.
  • Top with ham and cheese.
  • Add the bun tops.
  • Spoon remaining onion mixture over the buns.
  • Bake for 15-20 minutes.
  • Use a sharp knife to separate the buns, cutting through the cheese and ham.

Notes

For a nice little kick, substitute sliced pepper jack for the Swiss.

Nutrition

Calories: 432kcal | Carbohydrates: 5g | Protein: 18g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 808mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 1mg

Nutritional values are approximate.

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Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them. This is what omelets hope to be when they grow up!

Sweet Pepper and Salami Frittata

Changes Are Encouraged

You don’t have to stick to the recipe for this sweet pepper and salami frittata. It’s definitely ok to use other ingredients in place of the ones listed. Don’t have salami on hand? Ham works just fine. Or sausage. Not a fan of cherry tomatoes? Roasted red bell pepper is a fantastic change. And for a little kick use pepper jack cheese instead of cheddar!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my more-classic French omelet.

Sweet Pepper and Salami Frittata
Print Pin
4 from 1 vote

Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them.
Course Main
Cuisine American
Keyword breakfast, frittata
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 779kcal
Author Based on a recipe from The Garden of Eating

Equipment

Ingredients

  • 4 medium russet potatoes
  • 2 teaspoons olive oil
  • 1 large white onion diced
  • 2 medium sweet peppers chopped
  • 9 large eggs
  • 8 ounces sharp cheddar cheese shredded, divided
  • 6 ounces salami cubed
  • ½ pint cherry tomatoes halves
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 350 F.
  • Bring a large pot of water to a boil.
  • Add the potatoes. Boil until just starting to soften, 20-30 minutes.
  • Drain and let cool slightly, then cut into cubes.
  • Heat oil in a 10″ cast iron (or oven-proof) skillet.
  • Saute onions for 5 minutes.
  • Add peppers and saute another 5 minutes.
  • In a large bowl, beat the eggs.
  • Stir in half of the cheese and the salami, tomatoes, and basil.
  • Season with salt and pepper.
  • Pour mixture into the skillet and stir.
  • Bake for 15 minutes.
  • Sprinkle the remaining cheese over the top and return skillet to the oven, under the broiler, for 2 minutes or until the cheese is melted.

Notes

Substitute pepper jack for a nice little spicy kick.

Nutrition

Calories: 779kcal | Carbohydrates: 50g | Protein: 44g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 512mg | Sodium: 2114mg | Potassium: 1578mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3343IU | Vitamin C: 104mg | Calcium: 532mg | Iron: 6mg

Nutritional values are approximate.

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Ham and Cheese Grinder

I once worked near a W.G. Grinders, my favorite place for baked sandwiches at lunchtime. Sadly, W.G. Grinders no longer has any locations open in Indiana (there are a few in Ohio). They sure made great sandwiches. Now I have to make a ham and cheese grinder at home to satisfy my cravings. Although I sure liked the ones at the order-at-the-counter restaurant, these are not anything to sneeze at! In fact, they’re fantastic!

Ham and Cheese Grinder

This ham and cheese grinder is a great way to make an outstanding baked sandwich at home. It’s very easy, yet very tasty. Of course, you can use any meat or cheese you like. The key ingredients are the garlic butter and the little sprinkle of paprika at the end. Mmmm… tasty!

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Also try my steakhouse grinder.

Ham and Cheese Grinder
Print Pin
4 from 1 vote

Ham and Cheese Grinder

This sandwich is a great way to make an outstanding baked sandwich at home. It’s very easy, yet very tasty. Of course, you can use any meat or cheese you like. The key ingredients are the garlic butter and the little sprinkle of paprika at the end. Mmmm… tasty!
Course Main
Cuisine American
Keyword cheese, ham, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 799kcal
Author Based on a Gerber sandwich

Equipment

Ingredients

  • ½ stick unsalted butter melted
  • 1 teaspoon garlic powder more or less
  • 1 loaf French bread
  • ¾ pound deli ham sliced thin
  • ½ pound provolone cheese sliced thin
  • ½ teaspoon paprika

Instructions

  • Preheat oven to 350 F.
  • Combine the butter and garlic powder. Add more garlic powder, to taste, if needed.
  • Split the French bread lengthwise and lay open.
  • Brush both open sides with butter.
  • Transfer to a baking sheet.
  • Add ham and cheese, then sprinkle with the paprika.
  • Bake for 15 minutes or until the cheese is melted and the bread is crispy.

Notes

Also great topped with thin-slices of tomato, hot or cold!

Nutrition

Calories: 799kcal | Carbohydrates: 58g | Protein: 45g | Fat: 43g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2021mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 483mg | Iron: 5mg

Nutritional values are approximate.

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Roasted Black Pepper Shrimp Po boy

I’ve never eaten a bad po boy, and this one is no exception. Roasted black pepper shrimp, Kaw-Cajun Comeback sauce… you just can’t go wrong! The shrimp are perfectly peppered. The Comeback sauce… man, what can’t I say about it… it’s just so great. It is spicy, creamy, and without a doubt the perfect sauce for any sandwich you will ever make. I can’t imagine a po boy without Kaw-Cajun Comeback sauce on it. Don’t be shy with it, either. The sign of a great po boy is one that drips all over the plate, your shirt, and down your arms. This roasted black pepper shrimp po boy checks all the ‘great sandwich’ checkboxes.

Roasted Black Pepper Shrimp Po boy

One Great Po Boy Sauce

I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy. Just in case a shrimp falls off the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.

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Also try my grilled turkey breast po boy.

Roasted Black Pepper Shrimp Po boy
Print Pin
4 from 1 vote

Roasted Black Pepper Shrimp Po boy

I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy just in case a shrimp falls of the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.
Course American
Cuisine Main
Keyword sandwich, shrimp
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 1213kcal
Author Mike

Ingredients

Instructions

  • Lightly toast the bun. Slather with the comeback sauce.
  • Add the lettuce, shrimp, onion and tomato.
  • Serve.

Notes

You can substitute mayonnaise for the comeback sauce. Or even tartar sauce.

Nutrition

Calories: 1213kcal | Carbohydrates: 231g | Protein: 55g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 2336mg | Potassium: 714mg | Fiber: 11g | Sugar: 13g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 16mg

Nutritional values are approximate.

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