Katelyn's Shrimp Pasta with Clam Sauce

This is an easy weeknight meal.

1 pound (16 oz) shrimp, deveined and tails off
1 stick of butter
2-3 cloves minced garlic
1 can clam sauce (not clam juice)
1 box vermicelli or thin spaghetti pasta (I used Ronzoni Smart Taste)
Shredded parmesan

Cook pasta as directed on the box. In a different saucepan add butter and garlic. Heat to melt butter. Add shrimp to the butter and garlic. Cook until pink. Add clam sauce and heat through. Add sauce to pasta. Sprinkle with parmesan and serve.

You can use clam juice, but you would have to thicken it with flour and add all the seasonings.  The clam sauce can be found in the international aisle where the Italian stuff is, in the canned tuna aisle or the soup aisle. My friend told me that Progresso makes one, but I have never seen it.

Oatmeal Banana Chocolate Chip Cookies

Similar to this recipe, but just a tad different!

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp fine sea salt
1 tbsp unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 ripe bananas, mashed
1/2 tsp vanilla extract (I used J.R Watkins Vanilla Nut Extract)
2 cups oats
1 cup mini chocolate chips
1/2 heaping cup walnut pieces

Preheat oven to 350 degrees.

Combine flour, baking powder, cinnamon, baking soda and salt into a bowl.  In another bowl combine both sugars and softened butter. Use a mixer to blend together. Add egg and blend. Add vanilla and bananas and blend until smooth. Add to the dry ingredients and stir until combined. Add oats and mix thoroughly. Add mini chocolate chips and nuts and mix together.

Using a melon baller, drop onto a greased cookie sheet. I pressed mine down a bit so they weren't so mound-like. Bake for 10-15 minutes until bottoms are golden brown.

Yields 25-30 cookies depending on the size.

Martin's Grilled Garlic Chicken

Martin hard at work on the grill:

This recipe does not have any real measurements.

5-6 chicken breasts
Sprinkle garlic powder and minced garlic (dry or wet) on each side

Grill on both sides until done. Steve added some Lowry's Seasoning Salt on each side since he is obsessed with it.

I provided the awesome Richmond, Virginia serving platter.

Lighter Baked Mac and Cheese

I got this recipe here, but I modified it some.

24 oz high fiber elbow pasta
2 tbsp light butter
1/4 cup flour
3 cloves garlic, minced (could use a tad more)
1/4 cup onion, minced
2 cups low fat milk
1 cup fat free chicken broth
8oz reduced fat sharp cheddar cheese
sea salt and pepper to taste (I started with 1/4 tsp pepper and 1/8 tsp salt)
2 cups fresh spinach
Handful of shredded parmesan cheese
Handful of shredded sharp cheese
Handful of seasoned whole wheat breadcrumbs

Preheat oven to 375 degrees. Cook pasta in salted water. Melt the butter in a large saucepan on low heat. Add onion and garlic and stir for about two minutes. Add flour and whisk until thick. Add chicken stock and milk. Turn heat to medium and cook until bubbling. Add salt and pepper. Remove from heat and add sharp cheese. Stir until melted and well blended. Adjust salt and pepper if needed.

Transfer pasta to a baking pan. If you want the breadcrumbs to be golden brown then make sure the pan is broiler safe. I did not check that  Add cheese sauce and stir. Add spinach and combine thoroughly. Top with parmesan and sharp cheese first then breadcrumbs. Cook for about 15-20 minutes or until cheese has melted. Place pan in broiler to get the breadcrumbs crispy.

Yogurt Brownies

You can buy the No Pudge Brownie Mix which calls for 6 oz of vanilla yogurt, but I already had a box of brownies on hand. You can do this recipe for pretty much any brownie mix. You swap out the eggs and oil with 6oz Vanilla Yogurt (I used soy yogurt) and then add the water as directed on the box. It yields a more cake like brownie than a fudge one. Still just as yummy.

Grilled Pineapple

We did this recipe last year. I found another recipe here.

5 slices of pineapple
2 tbsp honey
1 tsp olive oil
1 tbsp lime juice (I just used the kind in the lime shape jar)
1 tsp ground cinnamon (picture taken with Kroger brand cinnamon but I actually used the Watkins brand)

Use the glaze of one side of the pineapple. Place on grill for a few moments and flip. Glaze the other side and grill.

We ate this as is, but would be great with ice cream on the side.

Serves 5.  63.9 calories per serving. 

Smoothie Popsicles

These were slightly impromptu.  I have been wanting to make popsicles for awhile now, but I did not research the market to see what kind of popsicle molds were available and should I purchase one online. I bought this one at Walmart because I happened to be there already. It is smaller than I wanted. I think I will buy another online.

I did a few different ones and none of them had any real measurements.

About four diced strawberries into a blender. I squirt of light Agave Nectar and some orange juice. Blend and poured into two of the popsicle molds. Same recipe, but added scoops of soy vanilla yogurt. Blend and pour into two more.

A small handful of blueberries and a squirt of light Agave Nectar. Half soy vanilla yogurt and half mixed berry soy yogurt and a splash of orange juice. Blend and pour. Same recipe, but added diced strawberries.

A few strawberries chopped with cranberry pomegranate juice, orange juice and light Agave Nectar. Blended until smooth.

I just used what I had on hand. A great way to use up fruit and/or yogurt or smoothie mix you cannot finish.