Weekly Eats

I thought that I posted this on Sunday! Weird! Here is week 3 of what I made and where I ate!

Sunday

Lunch: Brown rice pasta with roasted butternut squash, spinach and goat cheese

Pasta with roasted butternut squash, spinach and goat cheese

Dinner: Take-out from Ginger Thai

Monday

Lunch: leftovers

Dinner: Seared salmon topped with mushroom escabecheĀ andĀ served with roasted brussel sprouts

Tuesday

Lunch: I was supposed to have sushi but it didn’t make it into my grocery bag! Leftovers and a some pieces of rotisserie chicken.

Dinner: Soup with kale, zucchini, tomatoes, mini turkey meatballs and navy beans. A hit!

Wednesday

Lunch: out to eat at Kuba Kuba

Dinner: take out pizza from 23rd and Main

Thursday

Lunch: Had Tuesdays leftover soup which I shared with these 2 characters; my nephews 2 1/2 year old Ryder and 14 month old Laine!

Ryder 1-23-14

and

Laine 1-23-14

Dinner: Eat your Greens Asian Chicken Salad

Friday

Lunch: Sushi (replacement from what didn’t make it to my grocery bag on Tuesday)

Dinner: grilled steaks served with braised napa cabbage

Saturday

Lunch: Awesome food at my friend Teresa’s baby shower. Her Mom made awesome grub…the herb biscuits and ham were my favorites!

Dinner: Sushi out at Level

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Thai Veggie and Shrimp with Rice Pasta

Don’t be intimidated by the long list of ingredients in this dish. Many of these ingredients keep in the pantry for a long time and can be used in lots recipes and marinades. Then once you invest you only need toĀ replenish one bottle at a time when it empties.

 

I always know it’s good when the guys in my house say thank you and help clean up after dinner šŸ™‚

Thai Veggie and Shrimp with Rice Pasta

  • I package mini zucchini, sliced into 4 pieces in thin strips
  • 1 large handful baby carrots,Ā sliced into 4 pieces in thin strips
  • 1 red pepper,Ā sliced into thin strips
  • 1/2 red onion, cut into chunks
  • 6 cloves garlic, minced
  • 1 package sugar snap peas, ends trimmed, sliced in half on the diagonal
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sesame oil
  • 1 pound cleaned, peeled,Ā deveined largeĀ shrimp
  • 2 tablespoons Mirin (Japanese Sake)
  • 2-3 tablespoons, low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons ginger, minced
  • 1 heaping tablespoon sesame seeds
  • 1 heaping tablespoon chili garlic sauce
  • 1 – 8 ounce box DeBoles rice angel hair pasta
  • 1/2 lime, juiced
  • siracha

Method

  • Chop and prepare all veggies. Heat large skillet over medium heat and add grapeseed andĀ sesame oils into the pan.Ā Add the zucchini, peppers, carrots and onion and cook for about 5 minutes.
  • Meanwhile cook the rice noodles according to package directions.
  • Back to the skillet where the veggies are cooking add garlic, snow peas and raw shrimp and cook until shrimp are about halfway done and then add the Mirin, soy sauce, ginger, fish sauce, sesame seeds and chili garlic sauce. Cook for a couple more minutes until shrimp are done.
  • Toss in cooked, drained and rinsed rice noodles. Add juice of 1/2 lime. Serve immediately. Garnish with siracha for extra heat, if desired.