Lemon Shrimp Pasta - 20 minutes to a delicious, healthy meal!

I needed a quick meal after a long day of work.  We were all ravenous and needed to eat FAST! You know those days.  In the past, we would have stopped to pick up a pizza or Chinese fast food.  We're watching what we eat so I declared it a no take out night and we headed home for dinner.

I opened the freezer and saw a bag of frozen shrimp.  Shrimp cooks really fast; in under 3 minutes once defrosted.

A few weeks ago, my parents came to visit.  We spent an afternoon in Nob Hill.  My husband tasted this lemon pepper olive oil and loved it.  A few stores later, I found this lime sea salt.

A pot of pasta cooks quickly! I've been eating less white flour items lately and have really enjoyed brown rice pasta.  It cooks perfectly in 7 - 10 minutes.  It still has a nice el dente bite to it.  This pasta holds up well with a meaty sauce but is also delicate enough for shrimp.

Lemon Shrimp Pasta

1 bag (61 - 70) shrimp (frozen, uncooked, peeled, and cleaned)

2 teaspoons olive oil (I used the lemon and pepper olive oil but plain would be good too)

1 shallot, chopped

2 cloves garlic, left whole

crushed red pepper flakes (to taste)

salt & pepper

1 lemon

1 16-oz bag of spaghetti noodles (whole wheat, brown rice, or whatever you prefer)

2 cups arugula (spinach would work well too)

Cook the pasta according to package directions.  While the pasta is cooking, defrost the shrimp in a colander under cold running water.  Drain well for at least 2 minutes.  

Drain the pasta.  Stir in the arugula so it can wilt while the shrimp is cooking.  Squeeze half of the lemon over the pasta.  Toss to coat.

 Heat the olive oil in a pan.  Add the shallots.  Cook for about a minute.  Add the shrimp.  Add crushed red pepper and whole garlic.  Sprinkle with salt and pepper.  Cook on high about 2 minutes or until the shrimp is opaque.  Squeeze half of the lemon over the shrimp.  

Top the pasta with the shrimp.  Sprinkle with sea salt.

I'd recommend making a double batch because the menfolk (minus the fussy one) dove for a second serving.  It was faster, cheaper, healthier, and WAY better tasting than take out!!!!

If you're following Weight Watchers, this meal is made from Power Foods and is Simply Filling!

Apple Cinnamon Bread Pudding

Happy Easter!!!  

(source: 365thingsaustin.com)

Someone was a little overwhelmed by his Easter present!!!

I think I'm in the dog house now...

I didn't get a chance to take pictures of the boys opening their Easter bags.  We were at Target last night at 9:00 buying candy and treats for them.  They were super excited about their breakfast:  powered donuts and Starbuck's bottled coffee.  They also got the traditional Easter candy (minus the jelly beans and peeps - GROSS) but also got seaweed (yes, SEAWEED!), a bottle of Fanta, goldfish, books, and a new outfit.  

I joined Weight Watchers again (sigh; it's a lifelong battle against the bulge, I fear).  When I look at what I was eating, there was a lot of yuck involved even though I can cook!  I love junk food but I'm not in my teens anymore.  I started gaining in my 20's.  I've lost and gained and lost and gained the same weight over and over and over again.  I finally realized that if I want to stay at my goal weight, I'm always going to have to eat right and exercise.  So far so good... 9 pounds down in 4 weeks.  I'm re-learning how to cook. 

I've been MIA for a while.  I was cooking but I wasn't taking pictures and I obviously wasn't blogging.  

Today, I felt like taking pictures and blogging. I am making the shift in what I eat and need to make the shift in what I cook and what I blog.  

This recipe was inspired by the Pear & Cranberry Breakfast Bread Puddings from Good Deal: more satisfying meals for le$$ money.  I'm never one to just cook things the way a recipe says to cook them (especially when I don't have the specified ingredients).  

This was the perfect breakfast this morning!  It was fulling but light.  I used ingredients that are WW friendly but you can substitute them for full calorie/fat versions.  I served it with a fruit salad of strawberries, bananas, and oranges.

I'm clearly out of practice with the blogging thing because I forgot to take step-by-step pictures.

Apple Cinnamon Breakfast Bread Pudding

6 slices light (reduced calorie) wheat bread (I used Sara Lee) cut into cubes

2 apples, cored and chopped

2 cups fat free milk

3 large eggs

1/4 cup Splenda brown sugar blend

2 teaspoons vanilla extract

1 teaspoon cinnamon

1.  Preheat the oven to 350 degrees.  Spray a baking dish with nonstick spray.

2. Place bread cubes and apples in a large bowl.  Toss to combine.

3.  Whisk together the milk, eggs, vanilla, and cinnamon in a medium bowl.  Pour over bread mixture stir to combine.

4.  Pour into a baking dish (I used a big baking bowl; next time, I will use a cake pan so it will cook faster)

5.  Cover with foil.  Bake for 45 minutes.

6.  Uncover.  Bake for another 15 minutes.

I'm looking forward to a relaxing day with my family.  I wish you the same!

Smoked Beef Roast

I've wanted a smoker for ages!  The Husband generously shared some of his stockpile of gift cards.  This lovely fellow moved in the other day...

After pre-seasoning, I was ready to rock and roll!!!  I had a small beef roast in the freezer that I really had no plans for whatsoever.  But enter Mr. Smokey (I name things... shrug) and I was stoked!!!!  

Smoked Beef Roast

2.5 pound beef roast (I used a top round roast) <= In the future, I'll use a brisket or tri-tip

1 tablespoon Canadian Steak seasoning (I had McCormick)

3 teaspoons soy sauce

2 teaspoons Worcestershire sauce

Bring the beef to room temperature. Place in a baking pan.  Mix the soy sauce and Worcestershire sauce together.  Pour over the beef roast.  Sprinkle steak seasoning over the roast.

Soak 2 cups of wood chips in water for at least 30 minutes. Heat the smoker to 225 degrees.  Add water to the water pan and place the chips in the chip pan. I cooked my roast in a baking pan. Cook for 3 - 4 hours or until done.  I cooked mine to an internal temperature of 160 degrees.  Next time, I will cook it longer so it is more tender.

If you don't have a smoker, you can still make smoked beef on your grill.  Heat one side of the grill to 225 degrees. Put the soaked wood chips in foil packet and a bowl of water (metal or grill proof) on the unheated side of the grill.  Place the beef roast (in a cooking pan) on the heated side of the grill.  Cook for 3 - 4 hours.

I had plans to make cole slaw to top the beef but we didn't have any mayo.  Or good rolls.  Eyes rolling.  That's what happens when the whole family is home from school for 2 weeks.  We eat all the good stuff first.  The fam had no patience to wait for me to make anything else so we had some chips and good old potato bread!  Add a little barbecue sauce or hot sauce and BAM!  Your taste buds will give you a standing ovation!

Sausage, Greens, & Potato Soup

Winter Break is blissful.  I've been relaxing with my family and cooking yummy food!  I made Sausage, Potato, & Greens soup on New Year's Day.  It was a lazy day...  I love a lazy day.  I love a good soup!  It made for a perfect day in fuzzy, warm socks and pajama bottoms...

Sausage, Greens, & Potato Soup
1 package italian sausage (I usually use turkey but they were out)
1 bag greens (I bought a bag at Trader Joe's of mixed baby kale, baby spinach, and baby chard)
4 quarts chicken stock (I use Better than Bouillon)
4 medium potatoes, sliced
1 onion
2 cloves garlic
1 teaspoon olive oil
1 teaspoon crushed red pepper flakes (more or less to taste)
1 tablespoon flour
1/2 cup skim milk

Cook the sausage until almost done, about 8 minutes, in olive oil.  Add the onions, garlic, and crushed red pepper flakes.  Stir and cook until onions are almost done, on medium heat.  Don't cook over high heat because the garlic can quickly become bitter.  Add the chicken stock.  Add the potatoes.  Raise heat to high.  Bring to a boil.  Lower to medium heat and simmer until the potatoes are tender.  Mix the milk and flour together until smooth.  Pour into the soup.  Stir until smooth.  Add the greens and cook for another 5 minutes.  I normally use just kale or spinach but decided to use mixed greens.

This soup comes together quickly.  You could easily cook this in the crock pot on low for  5 - 6 hours.  It's even better the next day when the flavors have time to blend.

The Husband is watching Breaking Bad without me.... We DVR'd the whole series over the weekend. That's what Winter Break is for, right???