Uncharted

Friends forging a course together through the unexpected

Light Pasta Dinner July 22, 2014

photo 1This is a light meal, perfect for a hot summer night. I had ½ a pound of shrimp in my fridge and wasn’t sure what to do with it.  Do you ever buy things without a plan for them?  I usually plan all my meals and then go get all the ingredients, but I saw the shrimp in the case and grabbed some without a recipe this time so of course I turned to Pinterest for some help.   This recipe is by Tiffany at Savor Home blog.  The recipe called for 1 pound so I cut the original recipe in half. Here is the list of what you’ll need:

 

 

Ingredients:

6oz pasta (I used shells)
½ tbs olive oil
4 cloves garlic*
¼ tsp red pepper flakes
8oz portabella mushrooms, sliced*
2 medium fresh tomatoes, sliced*
2 cups fresh spinach
½ lb fresh shrimp, clean and peeled
¼ cup marinara sauce
1/3 cup plain Greek yogurt
salt and black pepper to taste
Parmesan cheese
Fresh basil

 

*Items I did not half because I love them too much

 

Cook the pasta, drain and set aside.  In a separate skillet, heat the garlic and red pepper flakes in heated oil until you start smelling the garlic.  Next add the mushrooms and tomatoes and cook for about 5 minutes until the mushrooms give off their water.  Turn the heat up a bit and add the raw shrimp.  Cook the shrimp until they are only slightly pink.  Once these are cooked, turn down the heat a bit and add the spinach until it is wilted.  Now add the already cooked pasta, marinara sauce, and greek yogurt and stir it all together until it is well mixed.  Scoop into bowls and add Parmesan and basil on top. Enjoy!

photo 2

 

 

 

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Southwestern Chopped Salad April 30, 2013

I checked out my 2013 tracking spreadsheet the other day and was reminded that I still had a few goals to take care of for April.  A major one being that I hadn’t yet tried a new recipe.  So Saturday I pulled up my cousin’s blog, ‘Bake Away Girl’ and started perusing.  As the name suggests, she does a lot of baking, but she also likes cooking and since baking isn’t my strong suit I decided to try out a few of her savory dishes and forgo the baked goods.  I like her blog a lot because she is so passionate about baking and cooking.  And take it from someone who has enjoyed some of her creations…they are all made with love which makes them taste that much better!

The one I decided to try and I’ll share with you now is her Southwestern Chopped Salad.  I must say it turned out to be pretty tasty!  I did make a few tweaks, so if you want to use her recipe you can find it here.

Ingredients:
1lb steak cut into strips
1 taco packet
watter

Salad:
1 can yellow corn, drained and rinsed 1 can black beans, drained and rinsed
½  green pepper
5-6 chopped green onions
2 Roma tomatoes, diced
2 fresh avocados, diced
1 head of red lettuce, chopped or shredded

Dressing:
½  cup (6oz container) plain Greek yogurt
¼  cup mayo
½ tablespoon taco seasoning
½ tablespoon ranch seasoning
Spritz lime juice

1.  Take whichever meat you’ve decided to use and cook it along with the taco seasoning according to the directions on the package. {I decided on steak because I am sick of chicken and I planned on trying her Chicken Gyros later in the week.}  Set aside.

2.  Meanwhile you can prepare all the salad items:
Open the corn and beans and rinse these with cold water in a strainer.  Add to a large serving bowl.  Cut up the green pepper, green onions, roma tomatoes, and avocado {I did not use cilantro although her recipe calls for because it makes me feel sick.}  Add all of these to the bowl.

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3.  I spritzed some lime juice in the bowl to stop everything I just cut from browning and stirred it up.  Set aside.

4.  Chop up some lettuce!  { I choose a red leaf lettuce instead of a iceberg head.  It’s just my preference.}  Set aside.

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5.  Measure and add all the dressing ingredients to a separate bowl.  Make sure it is thoroughly mixed and there are no grainy pieces from the two powdered ingredients.

6.  Take the veggie mixture and incorporate the dressing fully.  {After seeing how much dressing was yielded, I decided to only add only half at first.  It ended up being enough dressing for me so I saved the rest for another time.  The ingredients I’ve listed above are halved from my cousin’s recipe because of this change.  By all means do what matches your taste buds!}

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7.  Now you can take the lettuce you set aside and add that to the mixture.

8.  Serve right away with your prepared meat of choice on top.

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Doesn’t this look delicious?  I was even able to save some left overs for lunch the next day and it kept pretty well.  I don’t think you could eat it after that though, it would be too wilted and brown.  All and all I’d say its a pretty healthy meal.  You have a lot of protein {greek yogurt and steak} and a ton of veggies.  The only questionables are the mayo and season packets, but those are mostly just spices.  You could home make those if you don’t like the idea of processed food.  This recipe is definitely a keeper for my line up.  I’ve already added it to a recipe card!

 

 
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