So I've learned while meal planning is ubber helpful, it pays to also be able to react quickly to changes in schedules. I'm sure your family has your own crazy weeks. What do you do to adapt quickly to changing schedules? What is your strategy for those weeks when you know members of your family will be eating meals at different times of the day? Maybe crock pot meals or large casseroles are best for these weeks.
I must note the 1 meal we shared together at home was DE-licious. My friend Kara shared it with me and it can be found here.
Dreamy
Shrimp & Tomato Faux-sotto from Hungry Girl This dish is easy to make, healthy, hearty, and flavorful!!
(The following is copied from the author with my comments added)
Enjoy!
Ingredients:
1 1/2 cups finely chopped cauliflower
1 cup diced onion
3/4 cup fat-free or nearly fat-free chicken broth
1/2 cup uncooked brown rice
1/4 cup sun-dried tomatoes packed in oil, drained, patted dry, chopped (I used cherry tomatoes, but sun-dried would have been better)
1 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
6 oz. raw medium-sized shrimp, peeled, tails removed, deveined
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/4 cup fat-free sour cream
1/4 cup chopped fresh basil (I used dried, which worked fine)
Directions:
In a medium nonstick pot on the stove, combine all ingredients except shrimp, cheese wedges, sour cream, and basil. Add 1 cup water and stir well. Bring to a boil.
Once boiling, reduce heat to medium-low. Cover and allow to simmer until rice is just cooked and veggies are tender, 30 - 35 minutes. Add shrimp to the pot and mix well. Re-cover and continue to cook for about 5 minutes, until shrimp are fully cooked.
Add cheese wedges and sour cream, and stir until cheese has melted and both ingredients are evenly dispersed. Add basil and gently stir. Continue to cook, uncovered, for about 2 minutes, to allow the basil flavor to develop.
If you like, season to taste with additional salt and pepper. Serve and enjoy!
MAKES 2 SERVINGS (We had enough for a lunch the next day)
1 1/2 cups finely chopped cauliflower
1 cup diced onion
3/4 cup fat-free or nearly fat-free chicken broth
1/2 cup uncooked brown rice
1/4 cup sun-dried tomatoes packed in oil, drained, patted dry, chopped (I used cherry tomatoes, but sun-dried would have been better)
1 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
6 oz. raw medium-sized shrimp, peeled, tails removed, deveined
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/4 cup fat-free sour cream
1/4 cup chopped fresh basil (I used dried, which worked fine)
Directions:
In a medium nonstick pot on the stove, combine all ingredients except shrimp, cheese wedges, sour cream, and basil. Add 1 cup water and stir well. Bring to a boil.
Once boiling, reduce heat to medium-low. Cover and allow to simmer until rice is just cooked and veggies are tender, 30 - 35 minutes. Add shrimp to the pot and mix well. Re-cover and continue to cook for about 5 minutes, until shrimp are fully cooked.
Add cheese wedges and sour cream, and stir until cheese has melted and both ingredients are evenly dispersed. Add basil and gently stir. Continue to cook, uncovered, for about 2 minutes, to allow the basil flavor to develop.
If you like, season to taste with additional salt and pepper. Serve and enjoy!
MAKES 2 SERVINGS (We had enough for a lunch the next day)
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