Creamy Mushroom Gnocchi. Most days the thought of bearing my own offspring scares me to death.
I can barely tie my own shoes. I lay on the couch most Saturday mornings until 11 am. Or later. Sometimes I yawn in church. And chew gum. Sorry, Dad. I watch Sopranos marathons for four hours straight and then spend another two asking my husband if Tony is real because I know, I just know that he has to be real. Spinach, Mushroom, & Ricotta Stuffed Shells. 20 Minute Roasted Tomato Pasta. Okay, so maybe I led you on.
This pasta doesn’t have that many veggies. It still has too many for me though. But how can I resist when it is so simple and quick? Preheating my oven is what took the longest! Ginger Lime Shrimp and Noodles. I’m taking it down a notch today.
After all, we needed to eat some form of food other than bacon and cupcakes. Although I deem both to be highly acceptable complete meals. Some of you may remember that this time last year, Mr. How Sweet thought it would be funny to grow a mustache. To put it nicely, he looked like a major creep. So creepy that I had the phone to my ear, dialing Chris Hanson. In retaliation, I refused to make him dinner and lived on guacamole, hummus, eggs, cheese, bacon, toast and soup for dinner. Crispy Shrimp Pasta with Arugula Pesto. There is one green that I occasionally allow in my life.
I actually really enjoy arugula. Well, as much as someone who doesn’t love veggies can like a green. One of the first recipes I ever shared here was arugula and asiago pesto. When prepared this way, I adore arugula. I love it’s peppery flavor and the bite it gives to every dish. It had been far too long since I made a batch, and I knew exactly what I was going to do with it. Ever since making the crispy shrimp tacos, I can’t get that crispy shrimp out of my mind.
So I cooked up the shrimp, boiled some pasta, threw on the pesto, and had a full meal in minutes. Oh… and instead of just regular pesto? This is a very green dish for me! Crispy Shrimp Pasta serves 2-4 1 pound raw, deveined shrimp (tails removed) 2 tablespoons olive oil 3 tablespoons flour 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 pound whole wheat fettuccine (or pasta of choice) Boil water for pasta and begin to cook according to directions. 1 garlic clove. Pasta with Tomato Cream Sauce. I have a bit of a problem.
It’s an addiction to light orange-red pasta sauces. There’s this one: Springy Shells. I know it’s bathing suit season and we all need to be more conscious of every bite that enters our yappers so we can all look great in our bikinis.
But here’s the awesome part: I haven’t worn a bikini since 1993! It was in Bermuda. I was on a vacation with my kid sister Betsy and I wore that bikini like there was no tomorrow. I think deep down I must have sensed that the time was drawing near that “bikini” would one day be as foreign to me as “clean car” or “empty hamper.” And I enjoyed every minute of it. Anyway, now that I don’t wear bikinis and worry about every fat gram and every tenth of a pound…I get to eat things like this!
And you can eat things like this, too! For this deliciousness, you need green vegetables. Three Cheese-Stuffed Shells with Meaty Tomato Sauce. A Tasty Recipe: Bacon and Parmesan Pasta – Tasty Kitchen Blog. Bacon.
Parmesan cheese. Cream cheese. Heavy cream. Oh yes. This stuff is good. It was hard to keep my fork out of the pot before serving the pasta. Here’s what you’ll need: bacon (yes, a whole pound) crushed red pepper flakes, penne pasta (I used whole wheat), heavy cream, cream cheese, grated Parmesan, eggs, and freshly ground black pepper. Begin by frying the bacon. Bring a pot of water to boil. Add the pasta and cook until done (it took about 12 minutes for the whole wheat Penne to cook to al dente). Meanwhile, place the cream cheese and cream in a small saucepan. Heat over low until the cream cheese is melted. Petite Lasagnas « Can You Stay for Dinner? Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese.
Curried Chicken Pasta Salad. I had some visitors on the ranch last week.
I made the beds, dusted the furniture, and did what any self-respecting hostess would do: I bought ‘em a bunch of ready-made salads at Whole Foods, stuck ‘em in the fridge at the Lodge, and left my guests a note that read “Have at it!”