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Lemon Shrimp Linguine Recipe

We are a family who loves our seafood and shrimp is a favorite! This recipe is one of my go-to’s that we eat at least twice a month! I always serve it with a veggie and some garlic bread. The kids have been known to actually lick their plates clean because the sauce is so yummy!

 

Lemon Shrimp Linguine

 

 

 

Ingredients:

  • 1 lb frozen shrimp, thawed
  • 1 stick butter, melted
  • 4 T lemon juice
  • 1 packet Zesty Italian dry seasoning
  • 1 box linguine noodles, cooked
 
 
 
 
 
 
 
1. Mix melted butter and lemon juice in baking dish.
2. Lay thawed shrimp on top of mixture.
3. Sprinkle dry Italian seasoning on top of shrimp.
4. Bake at 350 for 20 minutes and serve over cooked linguine noodles.
 
 
 

 

 

This recipe is so easy! I use the small salad shrimp because the kids love them and I also used Fettuccine noodles instead of linguine because I grabbed the wrong box at the grocery store. Whoops. It didn’t matter, this dish is so delicious!

 

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Easy Meatball Bake Recipe

I’m taking a break from making desserts for awhile, you can thank my ever expanding waistline for the impromptu break. Since Fall is coming and school has started back I thought it would be a great time to share some of my go-to weeknight dinners. Our family is so busy once school starts back and I’ve accumulated a great list of fast dinners and crockpot meals to help make sure we’re not picking up fast food every other day during the week. Last week I shared my Cheesy Chicken Pot Pie. This week I’m sharing a Layered Meatball Bake that the whole family enjoys. I serve it with a side of veggies and call it a night.

Easy Meatball Bake

Ingredients:

  • 1 bag frozen meatballs
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 1 pkg chicken flavored stuffing
  • 1 cup shredded cheddar cheese

1. Prepare stuffing as directed on package; set aside.
2. Combine soup and milk in bottom of baking dish.
3. Add meatballs and stir to combine.
4. Sprinkle with cheese.
5. Top with prepared stuffing.
6. Bake at 400 for 25 minutes.

Everyone enjoys this meal and it take minutes to toss it together. It makes a great choice for those nights when I have to throw something together fast.



What’s for Dinner: Weekly Menu

Monday– Crockpot Salsa Chicken

Tuesday– Layered Meatball Bake, Corn

Wednesday– Leftovers

ThursdayCheesy Chicken Pot-Pie

Friday– Pizza Night

Saturday– Tacos

Sunday– FFY (Fend For Yourself)

Crockpot Salsa Chicken

3 frozen chicken breasts
1 can cream of chicken soup
1 cup salsa
1 pkt taco seasoning
1 cup sour cream
2 cups shredded cheddar cheese
1 pkg flour tortillas

Put chicken, soup and salsa in crockpot. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Before serving, shred chicken and return to crockpot. Add sour cream and heat until combined. Serve in tortillas with cheese.

Layered Meatball Bake

1 bag frozen meatballs
1 can cream of mushroom soup
1/4 cup milk
1 pkg chicken flavored stuffing
1 cup shredded cheddar cheese

Prepare stuffing as directed on package for Light Prep; set aside. Combine soup and milk in baking dish. Stir in meatballs and sprinkle with cheese. Top with prepared stuffing. Bake at 400 for 20-25 minutes.

Shared with Menu Plan Monday.



Cheesy Chicken Pot Pie Recipe

 

Cheesy Chicken Pot Pie

I’m always on the look-out for fast and easy dinners for weeknights. With sports and afterschool activities we are often on the go right up until dinner time. I use my crock pot a lot but it’s nice to have other options too. I love chicken pot pie but I rarely make it because let’s face it, a real chicken pot pie is not fast nor easy to make. This recipe combines my love of chicken pot pie with my desire for fast and easy!

Ingredients:

  • 2 cups chopped, cooked chicken
  • 1 pkg frozen mixed veggies, thawed and drained
  • 8 oz Velveeta cheese, cut into 1/2″ cubes
  • 1 can cream of chicken soup
  • 1 can refrigerated crescent rolls
 

1. Combine chicken and veggies in bottom of baking dish. I used a 13×9 dish but I would recommend a 9×9.

2. Spoon cream of chicken soup on top.
3. Top mixture with cubed Velveeta cheese.
4. Stir mixture together until combined.
5. Unroll crescent dough and place over top of mixture.
6. Bake at 375 for 30 minutes.
 
 
I didn’t even get to take a full picture of the final product because the family inhaled it before I got the chance. I swear, all I did was walk out to the mailbox and when I came back in half the pan was already gone! Everyone approved of this dinner, even the 2 kids who do not like mixed veggies. The cheesy flavor totally masked the flavor of the veggies. The crescent rolls make a nice, slightly crispy, crust that is just perfect. This dinner has definitely been added to my regular dinner rotation!


What’s for Dinner: Weekly Menu

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Monday- Saucy Baked Pork Chops, Sugar Snap Peas, Zatarins Yellow Rice

Tuesday- Margarita Chicken, Corn on the Cob, Fruit Salad

Wednesday- Grilled Burgers, Sweet Potato Fries

Thursday- Leftovers


Friday- Chicken Pasta Salad

Saturday- Spaghetti, Garlic Bread

Sunday- Mother’s Day Dinner Out

Saucy Baked Pork Chops

8 boneless pork chops
1 can cream of chicken soup
1 T worcestershire sauce
2 T ketchup

Place pork chops in 13×9 baking dish. Combine last 3 ingredients and pour over pork chops. Bake uncovered at 350 for an hour.

Margarita Chicken

5 boneless skinless chicken breasts
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
1 tablespoon lime juice concentrate
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine the margarita mix, lime juice, and lemon juice. Pour 1 cup marinade into a large resealable plastic bag. Save the remaining marinade and refrigerate until grilling. Add the chicken into the bag and make sure to coat the chicken with the marinade. Refrigerate for at least one hour. Rotate halfway through marinading. Discard the marinade from the bag. Sprinkle the chicken with the salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill the chicken, covered, over medium heat for 5-7 minutes on each side or until the chicken has a temperature of 160 degrees. Baste frequently with the reserved marinade.

Shared with Meal Plan Monday.