Saturday: Each on our own — hubs was fishing, so I had leftovers
Sunday: either crab legs and shrimp and whatnot with the in-laws, or brauts on the grill (it’s 1:10 on Sunday as I type this and I still don’t know!)
Monday: filet mignon, steamed broccoli, pasta
Tuesday: BLT Pizza
Wednesday: Baseball game — eating at the game
Thursday: spaghetti with meat sauce, salad, garlic bread
Friday: Baseball (again!) — eating at the game
These were fantastic — too bad this recipe is arriving on the heels of there being basically no Gulf shrimp because of the oil issue! Sad 😦 But if you aren’t a seafood snob like I am, and don’t care where your shrimp are from — try this! 🙂
It’s delicious. And easy 😉
I served it with Parmesan risotto with peas and green beans. Delish!
Grilled Herb Shrimp
(Barefoot Contessa, by way of Pink Parsley)
2 pounds shrimp (16-20 count), peeled and deveined, but tails left on
3 cloves garlic, minced
1 medium yellow onion, minced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
pinch of red pepper flakes
1/4 cup olive oil
1 lemon, juiced
1/2 teaspoon sugar
Directions
– Combine all the ingredients and toss to coat the shrimp. Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.
Prepare grill. Thread the shrimp on skewers, and sprinkle one side with sugar.
Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.
This was delicious! And extra-filling because of the added protein from the cottage cheese.
I’ll definitely be making this one again — it was great for lunch! I did discover, though, that it was definitely better fresh…a few days in the fridge and the cottage cheese changed the taste of it a bit.
Clean Eating Egg Salad
*Recipe says it makes 1 cup, but mine was slightly more than that
1/4 cup fat-free cottage cheese
1 tbsp skim milk
1 tsp prepared mustard
4 hardboiled egg whites, diced
1 hardboiled egg yolk
2 tbsp chopped green onion (I just used one stalk of onion)
2 tbsp chopped celery (I just used one stalk of celery)
dash of curry powder
1/4 tsp sea salt
Directions
– In a medium bowl, whip cottage cheese and milk until smooth
– Mix remaining ingredients except egg whites with the cottage cheese mixture
– Add diced egg whites to the mixture and mix well
Saturday: Attended a college friend’s wedding
Sunday: dry rubbed grilled pork roast, mashed potatoes, corn on the cob and green beans (Father’s Day)
Monday: beef steak, steamed broccoli, pasta
Tuesday: spiced roasted chicken, mac and cheese, cauliflower
Wednesday: grilled herb shrimp, risotto, green beans
Thursday: leftover roasted chicken, tomato/cucumber/onion salad, wild rice
Friday: spaghetti with meat sauce, garlic bread, salad
Saturday: Hot dogs and baked beans. No lie. LOL
Sunday: Take out
Monday: venison steaks, steamed broccoli, pasta
Tuesday: skillet beef stroganoff, salad
Wednesday: boneless bbq ribs (grilled), jasmine rice, corn or baked beans (DH preference)
Thursday: leftover stroganoff, salad
Friday: roasted lemon chicken, garlic rice pilaf, steamed green beans
This was delicious — DH proclaimed it to be the best new meal in a long time (acknowledging that he rarely remembers meals from week to week!)
We added some grilled chicken (seasoned with salt, pepper, and italian seasoning) to this dish as well, because DH insists on meat in all dinners. 🙂
Pasta Primavera
Directions
-Preheat the oven to 450 degrees F.
-On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
-Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
-Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
This was a great weeknight meal – very tasty, and very quick to throw together!
I used a raw pizza dough ball purchased at a local pizzeria for my crust, but if you had pizza dough on hand in your freezer, that works too!
Deep Dish Cheeseburger Pizza
1/2 lb. ground beef (or turkey, or chicken)
1/4 cup barbeque sauce
1 lb. raw pizza dough (thawed, if frozen)
1 cup sharp cheddar cheese, shredded/grated
Directions
-Preheat oven to 425 degrees F.
– Brown 1/2 lb of ground meat, add barbeque sauce and stir to mix
– Oil an oven-safe 10″ skillet (I used a cast iron skillet) and press the pizza dough into the bottom and up the sides of the skillet
– Top with the ground meat and cheese
– Bake 20-25 minutes, or until golden brown
– Top with arugula, sliced red onion, sliced tomato, and a drizzle of olive oil (We skipped this step and had a side salad instead)
This is another winning recipe from Annie — best.oven.fries.ever.
My only complaint is they’re a bit labor intensive and take awhile to cook…not exactly week-night friendly!
I’ve found a way to have them on weeknights (I slice the potaotes and soak them when I get home, then toss them in the oven and tell DH to watch them/flip them while I walk the dog) but it’s still definitely a weekend side dish for us.
My fries aren’t as evenly browned as Annie’s, but my oven is a menace and dislikes browning anything. 🙂
Oven Fries
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Directions
– Preheat the oven to 475˚ F.
– Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes.
– Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
– Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels.
– Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.
– Arrange the potato wedges on the prepared baking sheet in a single layer.
– Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.
– Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
– When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
Saturday: fend for myself — DH is fishing
Sunday: cheddar brauts on the grill, oven fries, and something else?
Monday: beef steak (filet), steamed broccoli, pasta
Tuesday: parmesan pork chops, risotto, green beans
Wednesday: mahi mahi, wild rice, cauliflower
Thursday: deep dish cheeseburger pizza, salad
Friday: pasta primavera (with chicken, because DH likes meat in dinner)
Kelly Cooks...and other Amazing Feats 