We are fully back into the swing of things with school. The kids enjoyed their drama and sports classes on Tuesday, today starts our piano lessons and Erik’s Aikido, which he is looking forward to so much, one thing he doesn’t like to give up in Summer, but mommy likes the little break. We just keep motoring along, and as I think this September may be our busiest month I can ever remember , I am sure October will be here before we know it. Quick meals are key when you have a lot going on, like this one simple, easy and a seafood dish the whole family enjoyed. Yes even me!
Recipe from Betty Crocker Quick and Easy
- 8 oz uncooked vermicelli
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 cup sliced red onion
- 1 medium zucchini , sliced
- 1 medium yellow summer squash, sliced ( my grocery store didn’t have any so I used 2 zucchini)
- 1/4 tsp salt
- 1 lb, shrimp, tails removed
- 1 cup marinara sauce
- 1/2 tsp dried basil leaves
1. Start a large pot of water boiling to cook your pasta, cook to your desired tenderness,.
2. While pasta is cooking, saute onion and garlic in oil in large skillet until tender. Add remaining vegetables and salt, cook additional 2-3 minutes until tender. Set aside vegetables.
3. Add shrimp to skillet and cook 1-2 minutes until just pink. Return vegetables to pan and mix with shrimp.
4. While cooking vegetables and shrimp place marinara sauce in small sauce pan and heat.
5. Divide pasta between your serving bowls and toss each with about 2 Tbsp of marinara sauce. Top with Shrimp and Vegetables plus additional marinara sauce.
6. Eat and enjoy!
Sometimes a recipe comes along that so so easy and so delicious that you make plans in your head to make it again and again. It probably won’t happen, even my favorite foods I only make once in a while, but with the ease of this meal, it just could happen! Not only that, but everyone liked it! The whole table, not a complaint did I hear. We do love pasta in this family so I guess that could be expected, mmm….thinking about eating the leftovers and it’s only 9:10 in the morning.
Recipe from Great American Brand Name Cookbook
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, minced ( I used about 3, we like garlic)
- 2 Tbsp butter
- 1 package frozen spinach, thawed and drained (10 ounces)
- 1 container soft cream cheese (8 ounces)
- 1 medium tomato chopped
- 1/4 cup milk
- 1/4 cup parmesan cheese
- 1 tsp Italian Seasonings
- 1/4 tsp each salt and pepper
- 8-9 ounce pkg cheese tortellini, cooked and drained
1. Melt butter in large skillet, saute mushrooms, onions and garlic until cooked through.
2.Stir in all remaining ingredients except for the tortellini and cook until both cheeses are melted and mixture is heated through.
3. Stir in tortellini and stir until coated.
4. Eat and enjoy!
Goulash is one of those foods that can really be very different every time you make it. There are so many goulash recipes out there! Traditionally it has potatoes, here in North America we often make it with noodles. This is the third goulash recipe I have posted, apparently when I here goulash I want to make it. Generally they are one dish meals, and quite easy to put together. Perfect for a busy family of five on the go!
Recipe from Allrecipes
- 1 pound lean ground turkey
- 1 (14 ounce) can stewed, diced tomatoes
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 teaspoons white sugar
- 1/2 teaspoon dried basil
- 1 (16 ounce) package bow tie pasta
1. Cook meat in large skillet until cooked through. Add tomatoes, tomato sauce, garlic , sugar and basil, bring to a boil. Reduce heat and simmer for 20 minutes.
2. Meanwhile cook noodles according to package directions. When finished cooking drain and stir into tomato mixture.
3. Eat and enjoy!