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!
Alright I am just about ready to throw in the towel with this seafood eating. Besides fish and chips and shrimp, I just think it is mainly gross. This one was pretty good, but it would definitely fall into the fish and chip category as I just bought pre breaded fish from the freezer section. Ah well, it was yummy, if not totally healthy.
Recipe from Kraft Canada
1 1/2 cups minute rice
1 1/2 cups boiling water
3 cups frozen broccoli
1 can cream of mushroom soup
1/2 cup water
1 cup shredded cheddar cheese
4 frozen breaded fish fillets ( I used five so there was one for each of us).
1. Place rice in bottom of 8 inch square dish and cover with boiling water, cover with tin foil and let sit for 5 minutes.
2. Remove tinfoil, top with broccoli. Mix together the soup and remaining water and pour on top of broccoli. Top with 1/2 cheese, fish and remaining 1/2 cheese.
3. Bake for 30 minutes at 400 degrees.
4. Eat and enjoy!
I have found the best way for me to actually enjoy pasta is slip it in to something I actually really like. This recipe was delicious, the whole family really liked it, so I will have to put it on the rotation of seafood recipes. We served it with cheese bread from the farmer’s market and homemade bruschetta. Dessert was Chocolate Cake with Strawberries and Ice Cream, it made for a tasty night, a tasty night indeed!
Recipe from Allrecipes
- 1 pound fettuccine pasta
- 1 tablespoon butter
- 1 pound cooked shrimp – peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
1. Cook fettucine in large pot of salted water until al dente.
2. Meanwhile melt butter in large skillet, add garlic and shrimp. Cook for 1 minute. Add cream. Add parmesan cheese 1 tablespoon at a time. simmer until thickened. Stir in salt and parsley.
3. Drain noodles and stir into cream sauce until noodles are coated.
4.Eat and enjoy!