I don’t know about ya’ll, but we LOVE shrimp at our house. And apparently, a certain friend of Kate’s raved about my Shrimp to her mama after eating with us one night! The great thing about this recipe is that it is quick and easy. The hardest part is peeling the shrimp, so call your teenagers and older kids up because they can help with this part!
I usually serve this with pasta drizzled in butter or oil and a little garlic salt. You have to be kind of careful with the garlic salt, so go easy with it! I also make a Spring Mix Salad with dried cranberries , walnuts, and goat cheese crumbles to serve with it. But you could actually serve this shrimp with practically anything and even use it for tacos if you take off the tails.
Here are some recipes for sides to serve:
Garlic and Bacon Green Beans
Quick and Easy Butter Garlic Noodles
Save to BigOven
1- 2 lbs raw shrimp
1/8 - 1/4 tsp salt
1/8 - 1/4 tsp smoked paprika
1/8 -1/4 tsp black pepper
1/8 - 1/4 tsp garlic powder
3-5 tbsp butter (plus)
Adjust ingredient amounts based on the amount of shrimp you use. ie. for 1 lb use the smaller amount. For 2 lbs use the larger amount.
First you need to peel your shrimp. I leave the tails on to make it easier.
Melt 3-5 tbsp butter in a skillet.
Put all of the shrimp in a mixing bowl.
Pour all spices on the shrimp and stir until all pieces are covered in the spices.
Then pour the shrimp into the skillet and cook until pink. About 2 - 4 minutes.
I would love to get some feedback if you decide to make this recipe, what did you serve it with? Did your kids love it as much as mine did?
Looking for more quick and easy recipes? Try my Ahi Tuna Tacos!
This is a family favorite recipe. It is perfect for Meatless Monday or Taco Tuesday. Don’t be afraid of the Quinoa, this stuff is delicious! You will thank me later. Seriously.
1 cup cooked quinoa (makes about 3 cups)
1 can black beans (mostly drained)
1/4 sweet onion chopped or diced
1 garlic clove pressed
1 tsp cumin (or more to taste)
1 tsp chili powder (or more to taste)
1/2 cup frozen corn
Salt and Pepper
1 pack of hard or soft taco shells
1/2 tbsp Olive oil
1 bag of shredded cheese
Cook quinoa as directed. (I sub 1 cup chicken broth for 1 cup of the water). In a sauce pan sautee on medium low, the onion in the olive oil until translucent. Then add the garlic and sautee for 30 seconds to 1 minute. (It cooks fast) Add the can of black beans and stir. Add corn and stir. Next add the spices and stir. Finally add 2- 3 cups of the quinoa depending on how much mix you want. If you use three add about 1/4 tsp of the spices. Next squeeze 1/2 the lime on the mixture and stir until warmed through. Warm your taco shells according to the directions on the package. Spoon mixture into shells or on tortillas. Optional ymmy toppings : tomatoes, avocado, cheese, freshly sliced jalapenos and sour cream.
Easy Fried Pork Chops and Eggs
1 pack Pork Chops
1/2 dz eggs
Salt and Pepper
1 tbsp butter
Drizzle Olive Oil into a skillet, let it warm on medium heat until oil is warm. Sprinkle seasoned salt and pepper in the skillet, then lay porkchops in pan. Sprinkle seasoned salt and pepper on the tops of the pork chops and let cook on each side for about 3 – 5 minutes. Continue to turn until cooked through. Wrap cooked pork chops in foil to keep warm. Wipe skillet out with a paper towel and place back on the burner. Melt the butter and then you can fry the eggs a couple at a time.
Serve with Avocado, Sauteed Spinach, Mixed Berries and Honey, etc.
Here is my recipe for an easy, kid friendly meal on a cold day!
Chicken Noodle Soup
2 32oz boxes of Chicken broth
1 rotisserie chicken shredded or cooked chicken shredded or diced
2 Stalk celery diced
3 carrots chopped/ or baby carrots chopped
1/2 – 3/4 bag egg noodles
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
Combine broth, chicken, chopped veggies and spices in a stock pan. Bring to a boil, then simmer until veggies are tender. Add noodles and cook for about 15 more minutes until noodles are tender. Serve with French or Garlic Bread.
My husband absolutely LOVES this pork tenderloin. Depending on the season and weather it can be made in the crokpot or on the grill. Here is the recipe:
1 Boneless Pork Tenderloin
1/2 cup Pure Maple Syrup
1 can Chipotle Peppers in Adobo Sauce
Salt and Pepper to taste
(1/2 cup water if you are putting in crockpot)
(Foil if you are cooking on the grill)
(Crock Pot Method)
Cut slits across the pork tenderloin being sure not to cut all the way through. Sear on both sides in a frying pan for 2 minutes per side. Place in crock pot, add water, and sprinkle with salt and pepper. Using about half a can of the Chipotle Peppers and Sauce, pour in and shove the peppers into the slits on the meat. Pour Syrup onto the meat and brush across with a basting brush. Cook on low all day.
Cut slits across the pork tenderloin being sure not to cut all the way through. Sear on both sides in a frying pan for 2 minutes per side. Take enough foil to wrap the entire tenderloin and lay flat on counter. Place tenderloin in the middle. Using about half a can of the Chipotle Peppers and Sauce, pour on and shove the peppers into the slits on the meat. Pour Syrup onto the meat and brush across with a basting brush. Wrap in foil and cook on top rack of grill until cooked through. ( If it is a very large piece of meat, you may want to cut in half long ways to reduce cooking times) Make sure to allow plenty of time to cook the meat, because this is not a recipe that you can cook last minute.
Serve with steamed veggies, salad, mac and cheese, or green beans. This would also be great with baked sweet potatoes.
This is one of my favorite recipes to make when I want something healthy, but easy. The bacon adds so much flavor to the chicken and veggies. You can also change out the vegetables or make some steamed broccoli for the kids if they won’t eat the brussels sprouts.This meal is great for low carb diets and is also gluten free. Best of all, when you use the foil, you don’t even have a pan to wash!
Sheet Pan Chicken and Veggie Dinner
1 lb Chicken Thighs
Bacon (cut into small pieces)
Brussels Sprouts (or zucchini/ any other squash)
Preheat oven to 350. Take a cookie sheet or stoneware, cover with foil, drizzle a little olive oil on the foil. Place Chicken thighs on one half of the pan, place brussels sprouts (or other veggie) on the other half of the pan. Place small (uncooked) bacon pieces all over the chicken and the veggies. Add some salt and pepper to chicken and brussels sprouts. Stir brussels to coat with olive oil and salt and pepper. Place in oven and cook for 30 – 35 minutes.
Save to BigOven
1 bag yellow corn tortillas
1 can black beans
1 can enchilada sauce
1 lb ground beef or shredded chicken
1 8 oz bag shredded cheese (Cheddar, Mexican, Colby Jack, etc.)
Optional: Sour Cream, Avocado, Pico de Gallo, Guacamole
Preheat oven to 350.
Spray the bottom of a 13x9 glass pan.
Brown the ground beef (or have your chicken shredded), then mix the can of enchilada sauce, black beans, and meat together.
Next, you will layer (like a lasagna), tortillas, meat mixture, cheese.
Repeat until pan is nearly full.
Top with cheese and cover with foil.
Bake for 25 - 30 minutes.
Garnish with sour cream, avocado, guac, pico, etc.
These stuffed bell peppers are really easy to make, and are a geat idea for when you find bell peppers on sale! I don’t usually use the green bell peppers for these, but you can if you prefer. I love the sweet red, yellow, or orange peppers!
This recipe is very versatile and forgiving!
Are you on a special diet or vegetarian? You can switch out the rice, quinoa or ground beef for cauliflower rice. We have tried many different versions of this recipe, and they are all delicous! You can skip the cheese if need be, or buy the cheese alternatives at the grocery store. If you want to bulk it up a little, add in a drained can of black beans!
Stuffed Bell Peppers
Save to BigOven
4 -6 Bell Peppers (any color)
3 cups Jasmine or Basmati Rice cooked (or quinoa)
1 lb ground beef
1 can rotel
1 8oz package of Mexican Blend Cheese
1/2 tsp Cumin
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
Pre-heat oven to 400.
Cook Rice according to instructions on bag. (One cup of dry rice is usually enough when it is cooked. Substitute one cup of chicken broth for water when cooking rice to add a little flavor.)
Cut the tops off the bell peppers and cut in half. Scoop out any seeds.
Lay the halves in a 13x9 pan.
Brown the ground beef.
Add the rotel and cooked rice.
Add all spices and stir.
Cook for a few more minutes on low to let the flavor cook in.
Next scoop the mixture into the bell peppers until full.
Sprinkle cheese on top.
Cover loosely with foil and bake for about 30 minutes.
My picky kids skip the peppers.
The funny thing about this recipe in my house is that my littlest loves the stuffing, but not the peppers. The mixture is usually more than will fit in the peppers, so she gets some of the mixture with cheese on top in a bowl. That way we aren’t throwing out perfectly good peppers!
Want to take this to a potluck or save some dishwashing time? Try making this in a foil pan instead!
My family loves to have a baked potato night, and it is so easy to make. Really, the most time consuming part is making the bacon!
Overloaded Baked Potatoes
1 bag of Baking Potatoes
1 Boston Butt
1 pack Bacon (you could also go with real bacon bits if you want)
1 bag of cheese
1 onion (if you want)
1/2 to 1 cup water or broth
Salt and Pepper
Chives (if you want)
Before you leave in the morning: (You could prep the night before and put in the fridge, pull it out first thing and let your crock warm a bit before turning it on) Put the Boston Butt in the crock pot, add about 1/2 cup water or broth and a little liquid smoke. Shake a little salt and pepper on the meat. Chop onion into fourths and spread around the meat in the crock pot. Cook on low all day.
Wash potatoes and prick with a fork or knife. Cook in the microwave at about 5 minutes per potato. (ie. if you are cooking 5 potatoes, cook all at the same time about 25 minutes). Cook your bacon. (This is also something that could be done ahead of time, like Sunday afternoon). Once the potatoes and bacon are done let everyone assemble their own potatoes.
You should probably make a few extra potatoes for seconds.
Pre-cook your bacon and hide it from your family in the fridge (or it will be gone when you go looking for it)
The boston butt will likely be way more than your family can eat. Freeze the leftovers and save for the next potato night. Or make a brunswick stew or BBQ sandwiches later in the week.
For those of you who don’t love or have kids who don’t love spaghetti sauce, here is an easy solution.
Make Alfredo instead.
1lb Boneless skinless chicken breast
1 jar Alfredo sauce
1 box penne pasta
1 bag Italian blend cheese
Salt and pepper
Preheat oven to 350. Dice chicken breasts. Melt butter in a frying pan. Cook the chicken, add a little salt and pepper. Boil the noodles. Drain. In a 13×9 dish mix cooked chicken, noodles and Alfredo Sauce. Sprinkle cheese on top and bake for 25 – 30 minutes.
Pair it with steamed broccoli or asparagus.
Plan ahead to make a second and freeze it for another time!