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!
I really do enjoy having a vegetarian night once a week. It is yummy! Although I do seem to be in a soup and muffin rut, mostly because I am longing for fall, and hoping to help it along with the yummy fall food. Fall food, so yummy, comfort food at it’s finest. Although summer is still here, it is definitely on its way out, I may just hold onto this little soup/muffin rut I’ve got going a little longer. It’s just to delicious to pass up.
What is your favorite soup/muffin combo?
Recipe from Campbell’s 3 Books in 1
- 1 Tbsp olive oil
- 2 large carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 large onion chopped
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1 can red kidney beans
- 1 can diced tomatoes (14 1/2 ounces)
- 1/4 cup pearl barley
- 2 cups firmly packed spinach leaves
- black pepper
1. Heat olive oil in large soup pot, cook carrots, celery, onion and garlic until tender.
2. Add broth, beans, tomatoes, and barley, bring to a boil, reduce heat to low. Cook , covered, for 30 minutes, or until barley is cooked.
3. Add spinach, cook until just wilted, add pepper.
4. 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!