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Posts Tagged ‘shrimp’

I was happy that I woke up this morning in time to go to 6:00am spinning. It always makes me feel so good all day.

After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

  • 2 big handfuls of arugula
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 2 -3 tbsp. parmesan cheese
  • 1/4 c. chopped almonds – from Trader Joe’s
  • salt and pepper
  • 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

  1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
  2. When this is all mixed and has made a thick paste, add cottage cheese.
  3. Blend until smooth and creamy.
  4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

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The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

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My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

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All mixed together!

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This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

🙂

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Last night we had a fiesta! After an absolutely beautiful Sunday that included:

  • a workout at the gym on the step mill for 30 min. then the elliptical for 15 minutes with Health magazine
  • a winning soccer game for Brady at 10 am
  • a 5 mile walk with a great neighbor/friend/role model mother of twin 3 year olds and a 3 month old baby
  • another winning soccer game for Brady at 8 pm
  • a short trip to Target for organizing essentials so we can finish cleaning out our extra room
  • a brief clean of our house

It was great! For dinner we had shrimp burritos with tons of fixings!

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The delicious meal consisted of:

  • shrimp boiled then cooked in cumin and lime juice for flavor
  • leftover quinoa
  • Trader Joe’s black beans refried beans
  • frozen broccoli
  • TJs roasted corn (frozen)
  • Brady’s guac
  • fresh tomatoes
  • mushrooms
  • onions
  • artichokes

All served on a whole wheat high fiber tortilla. This pretty dish ended up being a salad, all mixed up together!

I hit it pretty early last night but I was still tired today. I am hoping another early night tonight will help me!

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It was such a gorgeous day today! 77 and Sunny – cool morning and night, Fall is here! I love Fall!

After another busy day in third grade, I came home to make dinner, walk and get some stuff done.

Dinner was easy, as usual.

Spicy Seafood Lettuce Wraps

  • 1/2 bag of frozen cooked, peeled, cleaned tailless shrimp
  • 1/2 bag of raw frozen scallops
  • 2 cans water chesnuts
  • 1 can chickpeas- drained
  • soy sauce
  • lime juice
  • hot chili sauce (asian)
  • random asian sauces

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Cook sauces and all other ingredients together until seafood is cooked.

Chop mixture on a cutting board.

Fill lettuce leaves with quinoa and spicy seafood mixture!

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So fresh, spicy and filling! A great weekday meal. The quinoa we used was leftover from dinner last night! We also made extra to take for lunches tomorrow!

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I had the third grade reading teachers over for dinner on Tuesday night. We had a good time and got a lot of “discussing” done. I set the table with a new notebook and pen for each person at their place. What teacher doesn’t like a new notebook and pen? They came in handy when we were talking about the year.

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The meal turned into a potluck and my favorite dish was Aura’s Shrimp Orzo Salad:

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Mediterrean Shrimp:

1 can (14.5 oz.) diced tomatos w/basil, oregano &garlic
1 jar (12 oz.) quartered marinated artichokes
1 1/2 cups orzo
1 lb cleaned/deveined med. size shrimp
1/2 cup crumbled feta
optional things I’ve added: handful spinach, 1 or 2 roasted red bell peppers

Bring pot of lightly salted water to boiling.
In large skillet, simmer diced tomatoes and liquid from the artichokes over med. high heat. Cook for about 10 min, until some liquid has evaporated. Cook orzo in boiling water for 5-7 min. drain well, do not rinse, put in large serving bowl. Add artichokes, shrimp, spinach, peppers to skillet with the tomatoes. Simmer 5 min, pour into bowl with the orzo, mix. Add in feta ,serve 😉

I also made the WW yogurt/Coolwhip Pies in lime and raspberry.

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This is seriously the best marinated grilled shrimp I have ever had!

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Basil Mustard Grilled Shrimp

  • 2 1/2 Tbsp. olive oil
  • 1/4 c. butter
  • 1 1/2 lemons – juiced
  • 3 Tbsp. brown mustard
  • 1/2 c. minced basil
  • 3 cloves of garlic
  • salt and pepper
  • 3 lbs. peeled, deveined shrimp

Mix all of the marinade ingredients together and add shrimp. Keep in the fridge for at least an hour before grilling. Use a grill basket or skewer to grill shrimp.

I have not made this yet but when I do I will post it again and let you know if I modify it at all. Most likely I will just use a little less butter and a little more mustard. It is so amazing though, I don’t know if I will change it!


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What a great weekend! We figured out it was the first weekend we have been home this summer without having company at our house for the weekend. It was great! We relaxed on Friday, did our 7 mile training run on Sat then some stuff around the house and yard, went on a bar crawl Sat night, Brady played soccer Sun. morning then we went to a cookout for Sunday dinner!

I am going to skip the detailed recap and skip to tonight’s dinner – delicious!

Spicy Sesame Shrimp Salad adapted from the Cooking Light recipe these are approximations

  • 1 bag of peeled, cooked, deveined shrimp
  • 3 tbsp. lime juice
  • 1 tsp. hot chili sauce
  • 1 tsp. sesame oil
  • sesame seeds

Marinate the shrimp in the above ingredients.

  • napa cabbage
  • spinach
  • grated carrots

Cut up and prepare as salad

  • water chesnuts
  • ginger teryaki marinade

Mix together and cook

Dressing

  • 1/3 c. water
  • 2 tsp. sesame oil
  • 2 tbsp. rice vinegar
  • squirt of ginger teryaki
  • salt and pepper

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Last night we went to play tennis, since it’s all of 60 degrees out! We were sad to find the nets were not up yet, I guess it really isn’t Spring yet. 😦

So we came home and Brady started to make dinner:

Brady’s Bourbon Sesame Shrimp

  • shrimp (we boiled our raw shrimp for a few minutes first)
  • bourbon (equal parts with soy)
  • soy sauce (equal parts with bourbon)
  • sesame seeds (as many as you like)
  • sesame oil (enough for your tastes)
  1. Boil or cook shrimp so it is not raw.
  2. Marinate shrimp in bourbon, soy and sesame seeds and oil.
  3. Place shrimp in marinade on a cookie sheet
  4. Broil for 5 min.
  5. Serve and enjoy!

His Plate:

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Hers:

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I mixed mine with Kashi pilaf, chickpeas, cucumber, tomato, feta, snap peas and mushrooms! It was delish!

HAPPY ST. PATRICK’S DAY!!

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The past few days have been really hard for my family and I because my grandma (Nana) passed away.   It was great to be together with family because it was really, really hard. Luckily my family is so close that we were all able to lean on each other and enjoy wonderful memories.

So, last week, before everything happened, I made this for dinner:

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Another great dish by Ellie!  I added chickpeas and asparagus to this yummy dish!

🙂

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The night started with this… Cheap and filled to the brim (thanks Brady!)

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Champagne + diet Cranberry juice and berries!

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The Menu:

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The Perfect Pair Salad:
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The Naked and Half-Naked Shrimp (marinated in lemon juice, brown sugar, thyme and oregano)

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The Hunk of Meat for Brady:

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The Lovely Legs:

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The hear shaped Sweetie Potato:

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Cupid’s Love Spears:

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The Be My Cookie Dough Cheesecake (LOW FAT – recipe to come later!)

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We could NOT eat even half of this but the leftovers were great!

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Mexican Lettuce Wraps

SNOW DAY #3 of the week.  It is crazy that I have not been at school since Monday!  I am a little worried about my kids, I hope they are warm and have had enough to eat all week!!  Most of them will be fine, but a few of them have really rough home life situations.

I was semi-productive today.  I wouldn’t go as far as very productive, but I did get somethings done:

  1. worked out for an hour
  2. made b-day treats for my neighbor
  3. made b-day treats AND took them to the post office to mail to my bro and BFF
  4. laundry: washed all of our sheets – again!
  5. laundry: every piece of clothing in our house is clean.
  6. dishwasher
  7. lesson plans

So as you can see, it was SEMI-productive, nothing major.

Today, I was all set our to make 16 Bean soup from TJ’s and I started cooking it around 8:00am.  Around 3, it was almost cooked and I could not stand the smell of it.  Nothing was wrong with it, I just did not want to eat it.  Sooooooooo change of plans. 

Mexican Lettuce Wraps

  • 2 chicken natural chicken breasts, trimmed
  • 1 lb. shrimp
  • black beans
  • corn
  • 1 c. quinoa
  • romaine lettuce leaves
  • avocado
  • Fage 0%
  • tomato
  • cucumber
  • lime juice
  • Mexican spices (from our Honeymoon)
  • Frank’s red hot
  • cumin
  1. Cook chicken and shrimp in the last four ingredients listed.
  2. Chop all vegetables except lettuce.  Pull lettuce leaves off in whole pieces
  3. Cook quinoa as directed – 1 part quinoa to 2 parts water
  4. Assemble as you’d like!

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So good and filling!  I don’t know why we have not thought of this before now! This will be added into our rotation of dinners!

🙂 Happy Friday!

Don’t forget to check out the new and improved RECIPE PAGE and let me know if you see any problems!!  Thanks!

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