Easy School Night Dinner Ideas

Pasta w Shrimp and PeasEASY PASTA WITH SHRIMP AND PEAS Mornings are orchestrated chaos, getting the kids off to school with their books and notes and a packed lunch.  Then you get home and realize, what’s for dinner? On nights when I have’t had a moment to think about dinner, let alone get to the grocery store and shop, I turn to this easy Pasta with Shrimp and Peas.  It’s the most comforting meal after a harried day and the best part is most of the ingredients come from your freezer or pantry.  I try to always keep Vermouth to add some depth to pasta sauces (it’s like white wine, but never goes bad, even after opening!) and cream in the fridge.  A little splash brightens up this simple, classic pasta meal.  Frozen peas add nice texture and a healthy green veggie, so that checks off my list for a balanced meal!

Easy Pasta with Shrimp and Peas 3/4 lb medium shells pasta 1 lb frozen, peeled shrimp 1 cup frozen peas 1 large garlic clove 1 tbsp olive oil or butter 1/2 cup heavy cream splash of vermouth chopped fresh parsley (optional) shredded parmesan (optional) Directions: Bring a large pot of water to boil.  Add a large pinch of salt, then add pasta shells.  Cook for 7 minutes.  Add the frozen shrimp and frozen peas and cook for 2 minutes.  In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the   pasta and shrimp mixture.  Toss and add cream and vermouth and salt and pepper to taste.  Cook for 1 minute then remove from heat and garnish with parsley and parmesan serve immediately.
tex mex chicken parmesanTEX-MEX CHICKEN PARMESAN Now that you finally have your pantry stocked with breakfast items for the school week, why not use a staple, cereal, to create a delicious chicken dinner! This Tex-Mex version of a classic Italian meal is now a family favorite.  The secret to cutting down on cooking time is slicing the chicken ultra thin.  The thinner the meat, the quicker it cooks!
Tex-Mex Chicken Parmesan 4 chicken breasts 2 cups of Chex corn cereal (you might need more depending on how large the chicken breasts are) 2 tbsp taco seasoning 2 large eggs 1/4 cup water 1 large jar Mrs. Renfro’s Mild salsa 1 cup shredded Mexican blend cheese oil for pan frying 1-2 avocados (optional) 1 tbsp chopped fresh cilantro (optional) Directions: Turn oven on to 375 to begin heating.  Trim the chicken of fat and slice each breast lengthwise in half so they are thinner.  In a large ziplock bag, pour in the Chex cereal and the taco seasoning and pound with a meat tenderizer until fine.  In a bowl, mix the eggs and water.  Dredge each chicken breasts in the egg mixture and then place in the ziplock bag.  Shake until completely coated.  Pan fry on medium heat until golden on one side (about 3 minutes) then flip and cook for another 2.  Remove and place in a baking dish.  Pour salsa over the top and sprinkle with cheese.  Bake for 10 minutes or until cheese bubbles and browns.  Serve with  sliced avocado.  A delicious side dish is sautéed corn and black beans or cilantro rice.

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Spinach Artichoke Dip
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1 8oz […]

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Rhubarb, in all of it’s tangy, sweet/sour glory, is one of my favorite summer vegetables to bake with. And when I say bake, I mean chop up and throw in a sauce pan with some sugar and hope for the best.  I’m a pretty lousy baker, I guess because I’m impatient and don’t follow rules well (and in baking there are too many to count).  But this adorable pie […]

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