Monday, July 26, 2010

Cooking Dinner

So last night we had the Rotini w/ Sausage ragu that came out of a 30 minute suppers cookbook that is published by America's Test Kitchen.  I changed a few things to make the dish more healthy, for instance I substituted Turkey Sausage for regular sausage and used whole wheat pasta.  The Rotini says it serves 4, but I served both Ben and I for dinner and was able to have 3 more servings leftover to eat for lunch.  This has helped immensely in our lunch savings as my husband prefers to eat hot leftovers over a cold sandwich for lunch! 

Tonight we had Shrimp with ginger orzo salad which came out of the Publix Weekly Ad, which was their Apron's Simple meal of the week.  I am posting the recipe below, it was really yummy and I already had some of the ingredients.  They purposely put some of the ingredients on sale to make it affordable.  It is also a very healthy meal.  While they made the meal with scallops, neither of us like scallops so I substituted shrimp for the scallops.  SO YUMMY!! 

Shrimp with Ginger Orzo Salad


1/2 cup red bell pepper, finely chopped

1/4 cup green onions, finely chopped

1/2 cup sugar snap peas, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 lb Shrimp

1/4 teaspoon kosher salt

1/8 teaspoon pepper

3 1/2 cups water

1 cup orzo pasta

3/4 cup Asian ginger vinaigrette

1 tablespoon toasted sesame seeds (optional)


Chop pepper, onions, peas, and cilantro.


Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season shrimp with salt and pepper. Place shrimp in pan; cook

Stir in pasta and reduce heat to medium; cook and stir 8–10 minutes or until tender and water has been absorbed.

Stir in peppers, onions, peas, cilantro, vinaigrette, and shrimp; reduce heat to low and cook 1–2 minutes or just until shrimp are no longer opaque (veggies will be crisp-tender). Remove from heat; top with sesame seeds and serve.

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