I'm a terrible mealplanner. I admit this. It's just conceptually difficult for me. I mean seriously, I can't think about dinnerfor Tuesday, on Monday. How do I knowwhat I'm going to feel like eating a day in advance.
Preposterous.
Apparently though,that's what all the cool moms are doing. They take meats out of the freezer the night before or early in themorning with ideas of what they will prepare for their family when the eveningcomes.
Me?
I usually decidewhat I want to make on the drive home and stop at the store for the ingredientsI need. Not the most efficient, or costeffective method, but it’s the only way I know how to get dinner on the table in30 to 60 minutes when I've failed to defrost anything.
This was meyesterday evening after picking up the boys. I knew nothing was defrosted and I had an idea of what I wanted. So off to the store I went, boys in tow. I knew I wanted pasta, at least we hadthat, so I just needed the stuff to make my parmesan cheese sauce and the meatsto go along with it to make my pasta with parmesan cream sauce.
What you'll need:2 1/2 cups rigotonior penne pastaAbout 4 oz freshgrated parmesan cheese6 oz light cream4 oz milk1/2 cup freshspinack2 tbsps butterSaltBlack pepper1 tsp basil1/4 tsp smokedpaprika1 clove of garlic4 small chickentenders3 slices ofprosciutto2 1/2 cups shrimp
In a large pot boil4 cups of water and a dash of salt. Addin pasta once the water is boiling. Occasionally stir pasta to make sure it doesn't stick together.
In a deep sauce panmelt about half a tbsp of butter. Addlight cream, milk, and parmesan cheese. Whisk until the cheese is melted. Add black pepper, a pinch of salt (to taste),and basil. Continue to whisk ingredientstogether and let cook on low heat for 10 minutes.
The pasta should bedone after about 12 minutes. Remove fromheat and strain.
In a sauté pan heatbutter. Dice garlic finely and toss intoheated butter. Slice chicken into 1 inchlong thin strips and add into pan. Oncechicken is nicely browned, pull prosciutto into pieces and add in with thechicken. Toss chicken and prosciutto then remove from pan and add in with thesauce.
Using the same panturn the fire on high and add in the shrimp and smoked paprika (you can alsouse a little more butter to prevent the shrimp from sticking to the pan). Once the shrimp turns pink on both sides removefrom pan and add into the sauce. Beforeturning the sauté pan off toss in the spinach with a little more butter (onlyif the pan needs it). Remove the spinachfrom heat once done.
Add pasta andspinach to sauce. Mix all ingredientstogether until all pasta shells are covered with sauce.
Now it's time toeat.
Come on and link upyour own recipe (this can be a new recipe or something new, you decide).
