“Be quick, but don’t hurry.” ~ John Wooden

Shrimp dishes can be unbelievably quick!

And sometimes (a lot of times) quick is what I really need. Especially in the summer. It stays light out for so long ( I LOVE that though), the night slips up on you! Next thing I know it’s 7:15 and I haven’t even to begin to start supper.

This is why I always have frozen peeled and deveined shrimp in my freezer. It thaws super quick and with a little seasoning and rice – you have a dinner.

There is a little more to the following recipe but it’s still a quick one!

Honey Garlic Shrimp and Noodles

  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 green onions, chopped
  • 2 teaspoons cornstarch
  • 1-2 tablespoons water
  • 8 oz, udon noodles, cooked

Whisk together honey, soy sauce, garlic, ginger in a medium bowl.

In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes and/or up to 8 hours.

Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch) bring to a simmer until thickened.

Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions.


-abp

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“I’m a maniacal perfectionist.” ~ Martha Stewart

I am very impressed with people who can put dinner on the table and every single bit be homemade, every single time.

I can do it and have done it but I have found that if you really want to try and cook at home most weeknights, you have to take shortcuts or you will burn out.

I have gotten to the point that if I have cooked the main dish, I don’t feel too bad if I heat up a can of green beans or corn to go with it.

Or both.

Don’t judge. I never claimed to be Martha Stewart. 🙂

Here is one of those “I only have a short amount of time and a short amount of energy” dinners.

A main dish and canned veggies.

Baked Honey Mustard Chicken Tenders

  • 1/4 cup of grainy, coarse mustard
  • 1/4 cup smooth dijion mustard
  • 1/2 cup honey
  • 3 teaspoons extra virgin olive oil
  • 1/2 of a small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 pounds boneless skinless chicken tenderloins
  • salt and pepper
  • 4-5 small sprigs of fresh rosemary, divided

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.

In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.

Add the onion and the leaves of one rosemary sprig and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 – 2 minutes, until fragrant.

Transfer the onion and garlic to an oven safe dish (or if the saute pan you used is oven safe, you can just use it). Place the chicken on top of onion/garlic mixture. Salt and pepper the tops of the chicken to taste.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 – 30 minutes uncovered, or until the chicken is browned on top and cooked through.

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This was really so very good!! It was actually much better than I even expected it to be!! The flavors were fabulous and the chicken was incredibly tender. It will most definitely go on the weeknight rotation.

2 side notes:

1. The sauce was so good that I would omit the canned corn and add a bag of “boil in the bag” (keepin’ it simple) rice, then serve the chicken and the sauce on top of it.

2. I LOVE rosemary so I would never leave it out but if you are not a fan or do not have it on hand, this recipe could easily be made without it and it would be your basic Honey Mustard Chicken but still delicious!

Hope you enjoy it as much as we did!

-abp

“It takes as much energy to wish as it does to plan.” ~ Eleanor Roosevelt

I ran across the best little recipe on Pinterest the other day!

Since I’ve been on this little health kick I am noticing recipes that I would normally skim right on past.  I have been missing out.

I’m thrilled that this little jewel caught my eye.

It’s always good to get a little burst of energy in the morning as you are headed out the door or on your way out to exercise. A lot of those times it would be one of those blah fiber type bars. They’ve always tasted ok but they were usually dry and tough and seemed old even if they were not.

Well, no more! My now go-to burst of energy is homemade. Not only are they not dry, they taste great!

Energy Bites

(adapted from Lil’ Luna)

  • 1 cup quick cooking oats
  • 1/2 cup all natural peanut butter
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup milled flaxseed
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

Mix all dry ingredients together then add in the wet ingredients.

Place in fridge for 30 minutes, then roll into 1 inch balls.

Store in refrigerator in airtight container.

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-abp

“Love is a fruit in season at all times, and within the reach of every hand.” ~ Mother Teresa

When I’m trying to eat healthier, one of the things I try and keep on hand are ingredients for smoothies. Frozen fruit, yogurt, juice, protein powder etc.

They are tasty, filling and if you make them right – good for you.

I usually have the typical one with strawberries, blueberries and bananas but I wanted to switch it up a bit.

The following recipe did just that and it did not disappoint.

Citrus Banana Oat Smoothie

(adapted from Cooking Light)

  • 2/3 cup fresh orange juice
  • 1/2 cup prepared quick-cooking oats
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon flaxseed meal
  • 1 tablespoon honey
  • 1/2 teaspoon grated orange rind
  • 1 large banana, sliced and frozen
  • 1 cup ice cubes
  • 1/2 scoop of vanilla protein powder

Pour everything in blender and blend until smooth.

Makes 2 servings. Around 260 calories per serving.

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-abp

“People who throw kisses are hopelessly lazy.” ~ Bob Hope

I’m not sure if its the weather or if jet-lag from the holidays but I’m feeling pretty lazy. So tonight it’s another crock pot meal.

It’s already smelling yummy!!

That’s one of the great side benefits of cooking with the crock pot – how it makes your whole house smell awesome!

Tonight’s recipe has been adapted from Mmm…Cafe.

Honey Sauced Chicken

  • 1.5 – 2 pounds boneless skinless chicken breasts
  • salt
  • black pepper
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup chopped onion
  • 3 tablespoons of ketchup
  • 1 ½ Tbs. vegetable oil
  • 2 clove garlic, minced
  • ¼ to ½ tsp. red pepper flakes (depends on heat desired)
Salt and Pepper chicken and place in slow cooker.
salt and pepper chicken
In a medium bowl mix together the rest of the ingredients.
mix ingredients
mixuter
Pour over chicken, stir to coat. Bake on low for 4 hours or high for 2 hours.
stir to coat
With 30 minutes left to cook, carefully remove chicken from sauce, cut into bite size pieces.
cut up chicken DSC03113
Return to sauce, mix well and continue to cook.
return to sauce
Serve over rice.
serve over rice
This was a very good meal and one of the more simple I have found. So much so, even though I was feeling lazy, I decided to whip up Chocolate Peanut Butter Truffles!
More on those later.
Happy Rainy Monday!!!
abp