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!
Do you have a time of the day that you are most productive? mine is definitely in the morning, the afternoons I like to spend doing quiet things, reading my book, playing a game with the kids, blogging. So in an effort to give my kids schooling and the house cleaning my most productive hours I am going to try something new out. I am going to start blogging in the afternoon instead of the morning and schedule the posts for the following morning. This way my kids get me at my most attentive time. Plus I can just chillax and write whatever I want instead of rushing through so that I can go home school or clean. Yes it is true here I sit on a Wednesday afternoon, with all my days deeds done. You of course will be reading this on Thursday morning. Ah well, we will give it a go.
We had this recipe for dinner last night and after a really hectic day ( I’m not going to lie, I was pretty grumpy) it was so nice to have an easy meal planned. My husband must have known that I needed a little break as he called me in the late afternoon to inform me that he got a babysitter and was taking me to a movie. Good timing hubs, Good timing!
Recipe from Campbell’s 3 books in 1
- 2 Tbsp vegetable oil
- 1 pound beef sirloin cut into strips
- 1 small onion sliced
- 4 cups baby spinach
- 1 can mushroom soup
- 1 cup water
1. Heat 1 Tbsp oil in large skillet over medium high heat, cook beef until browned, remove and set aside.
2. Heat remaining oil and cook onion until tender, add spinach and cook until just wilted. Add soup and water, bring to a boil. Add beef. Reduce heat to a gentle simmer and cook until beef is cooked through.
3. Eat and enjoy!
Don’t you just love when the weather works with your meal plan. Yesterday as I was sitting in the heat in shorts with all my windows open I was thinking I would have to change the soup and bread I was planning to make tonight. Then I woke up to a glorious cool and rainy day, so the soup is back on the menu! I am pretty excited for it too, I love soup and bread! Early in the week we had a sloppy joe pizza, I served with this white beans salad. It was super yum, I had the leftovers for two days for lunch and it was really good leftover too. A new fabulously easy side dish to add to the rotation because it really is hard to find creative side dishes.
Recipe from Allrecipes
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1 pint grape tomatoes, halved
- 1 large avocado – peeled, pitted, and cut into chunks
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- kosher salt and ground black pepper to taste
1. Mix all ingredients together, stir to combine flavors. Let sit in fridge for at least one hour to let flavors meld.
2. Eat and enjoy!