Tag Archives: onions

Peppered Shrimp Alfredo

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Peppered Shrimp AlfredoWell, yesterday was the last day of April, and I hadn’t yet served seafood, so seafood it was! We had the absolute delight of having some of our favorite people over for dinner, followed by a game of bridge. Completing the meal and evening was apple pie with vanilla ice cream. What more could you ask for in an evening, great food, great company and a fun game too! I, not the seafood lover, actually did love this recipe. It was so good. I think I actually do like seafood now, especially shrimp, because I would have this again right now! Looks like my once a month seafood is finally paying off!

Recipe from Allrecipes

  • 12 ounces penne pasta
  • 1/4 cup butter
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 Portobello mushroom caps, diced
  • 1 pound shrimp, peeled and deveined, tails taken off
  • 1 (15 ounce ) jar alfredo sauce
  • 1/2 cup cream
  • 1/2 cup grated Romano cheese
  • 1 tsp cayenne pepper
  • 1/4 cup chopped parsley

1. Cook pasta until al dente, drain and set aside.

2. Melt butter with olive oil in large saucepan or skillet. Add onions, cook for 2 minutes. Add garlic, red pepper and mushrooms, cook additional 2 minutes. Add shrimp cook until just start to turn pink.

3. Add alfredo sauce, cream, Romano cheese and cayenne pepper, bring to a boil and reduce heat to a simmer. Simmer for 5 minutes or until thickened. Stir in cooked pasta, toss to coat.

4. Place pasta in serving bowl and top with parsley.

5. Eat and enjoy!

Sweet Potato & Lentil Stew

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Vegetarian StewWhat crazy weather we are having. My meal plan was just perfect for yesterday, as the snow flurries were whirling away outside I had a lovely vegetarian stew simmering away in the crock pot. Served with a fresh batch of hot buttered biscuits it was the perfect meal to serve on a cold spring night.

Recipe from Betty Crocker

  • 3 cups peeled and diced sweet potatoes
  • 3/4 cup lentils
  • 1 1/2 cups baby carrots
  • 1 small onion, finely chopped
  • 2 tsp vegetable oil
  • 1 Tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cup vegetable broth
  • 1 1/2 cups frozen green beans, thawed
  • plain yogurt for serving

1. Mix together sweet potatoes, lentils, carrots and onion. Place in a 3-4 quart slow cooker.

2. Heat oil in medium-sized skillet. Add all spices and cook one minute. Pour in vegetable broth. Pour this mixture on top of vegetables in slow cooker. Cook on low for 6 hours. * This is a good time to take out green beans to thaw.

3. After 6 hour time has passed increase heat to high, add green beans. Cook for 20 minutes.

4. Scoop into bowls and top with a dollop of plain yogurt.’

5. Eat and enjoy!

 

 

Roasted Tomato and Barley Soup

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Roasted Tomato and Barley SoupVegetarian Thursday was upon us yesterday and it was a cold rainy day. Perfect for homemade soup and bread! Today looks to be shaping up to be the same, lucky me, I love rainy days that I can snuggle in with a good book, a big cup of tea and my glorious fireplace ( that I have been missing very much this summer). I am reading Fall of Giants by Ken Follett right now (for the second time) and thoroughly enjoying it yet again. I really should clean the school room and start to get it ready for the ever looming start of homeschooling, but I can tell you  it won’t be happening today. Today is for quiet time with my book, and movie night with my kids. It’s gonna be a great day! On to the soup, it was yummy, really yummy in fact, I loved the roasted onions, plus my kids all really liked it too. Served with a nice piece of warm freshly baked bread it was the perfect, exactly what I was in the mood for meal!

Recipe from Allrecipes

  •   1 (28 ounce) can diced tomatoes, undrained
  •   2 large onions, diced
  •   2 cloves garlic, minced
  •   2 tablespoons olive oil
  •   4 cups Swanson® Chicken Broth - (I used Organic Vegetable Broth)
  •   2 stalks celery, diced
  •   1/2 cup uncooked pearl barley
  •  2 tablespoons chopped fresh parsley

1. Drain tomato juice into a large soup pot. Place tomatoes, onions and garlic in 11×7 baking dish. Sprinkle with olive oil. Bake at 425 degrees for 25 minutes.

2. Add tomato mixture to juice in soup pan. Add broth, celery, and barley.Bring to boil, reduce to low and simmer covered for 35 minutes.

3. Stir in Parsley.

4. Eat and enjoy!

Tips- If you don’t have fresh parsley add 2 tsp dried parsley with barley, cook as directed.
Secret Recipe Club

Vegetable Penne

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Vegetable PenneThursdays vegetarian night was a quick, easy, affordable, and delicious dinner. Can you really beat that? I served mine with garlic bread, which I would highly recommend because dipping the garlic bread in the leftover sauce was one of the best parts of dinner!

Recipe from Southern Living Complete Quick and Easy Cookbook

  • 8 ounces penne pasta
  • 4 tsp olive oil, divided
  • 3 cups zucchini cut into 1/4 inch slices
  • 1 medium onion cut into 1/4 inch slices
  • 2 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped fresh basil
  • 1/4 cup parmesan cheese

1. Cook pasta according to package directions drain and set aside. Stir in 2 tsp of the olive oil and keep warm.

2. While pasta has started cooking, heat remaining olive oil in large skillet, saute zucchini, onion and garlic for about 4 minutes over medium-high heat. Place in bowl and keep warm.

3. In same skillet heat the tomatoes, salt and pepper for 12 minutes until thickened. Return vegetables to skillet and stir in chopped basil. Serve on top of penne noodles with parmesan cheese.

4. Eat and enjoy!