PEPPERONI CHIPS

They sell these in the Italian restaurant at the sports complex where my granddaughter plays volleyball.  So simple and easy.  Great snacks as you get all the oil and grease out of the pepperoni.  Quantities not given as you can make as many or as few as you want.

On a microwave-safe plate put down a double layer of paper towels.  Spread pepperoni slices out in a single layer.  Microwave 1 to 1 1/2 minutes until the pepperoni is crisp.  Remove from the plate to another plate lined with a paper towel.  Sprinkle with grated Parmesan cheese, if desired.  Arrange on serving platter.

SPINACH & SHRIMP FETTUCCINE

1 lb pkg fettuccine, uncooked

1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese

Cook the fettuccine according to the package directions.

While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt.  Add the shrimp, tomatoes, Italian seasoning, and the salt.  Saute about three minutes until the shrimp turns pink.  Drain the fettuccine and add to the skillet; toss to coat.

Before serving, sprinkle with the Parmesan cheese.

Yield: 8 servings

File photo