The Meal Plan
Sat (L) out (S) Potluck
Sun (Mother's Day Lunch) North Carolina Fish Stew (S) Grill Shrimp and Peppers
Mon (yoga)leftover shrimp
Tues - leftover stew
Wed - Penne with garlic and cherry tomatoes
Thurs (yoga) leftovers
Fri - grilled pork chops
Lunches - hummus sandwiches, fruit
Grilled Shrimp and Red Pepper Kebabs (Eating Well, May 2019) gluten free option
Easy to assemble and cooks fast. I did cook the peppers and shrimp on separate skewers, as my shrimp were probably smaller than called for - something to keep in mind. Make sure you use larger shrimp for this. The "dressing" really pulls this dish together; both on the kebabs and on the slaw.
Couple items of note - the slaw doesn't keep very well. If you are planning on leftovers, keep the dressing separate and mix before serving. And you can easily skip the pita chips.
A great summer grill dish. Recommended!
Serves 4
½ cup chopped fresh parsley
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| photo from Eatingwell.com |
⅓ cup crumbled feta cheese
3 tablespoons red-wine vinegar
⅓ cup canola oil plus 1 tablespoon, divided
1 pound raw shrimp (21-25 count), peeled and de-veined
24 mini bell peppers (15 ounces)
1 small red onion, cut into quarters
1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
1½ cups pita chips, crushed (can easily be omitted)
Preheat grill to medium-high.
Place parsley, scallions, feta, vinegar and ⅓ cup oil in a mini food processor; blend until mostly smooth. Set aside.
Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
Reserve ¼ cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
Serve the slaw and kebabs with the reserved dressing.
Cherry Tomatoes and Garlic Pasta (Eating Well, May 2019) vegetarian, gluten free option**
Simple, fairly quick, and tasty. While the pasta is cooking, start the veggies, and then everything comes together and it's off to the table!
One item of note - I sliced the garlic cloves in half lengthwise so I had little planks. I put the oil and garlic planks into a cold skillet and brought to temperature. Garlic browned sooo nicely! This is a tip/trick I picked up from watching Nick Stellenos on PBS. He heats the oil and garlic together.
I enjoyed the flavors in this - the sweet tomatoes, the creamy mozzarella, a bit of basil, all balanced by the "roasted" smooshed garlic. Recommended!
Serves 4
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| Photo from Eatingwell.com |
2 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
2 cups cherry tomatoes
1 medium yellow squash, halved and sliced ¼ inch thick
¾ teaspoon salt
1 cup chopped fresh basil
1 cup pearl-size or mini mozzarella balls (about 4 ounces)
¼ cup finely grated Parmesan cheese
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ¼ cup cooking water, drain the pasta and cover to keep warm.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.
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