Prepping to move is one thing, but prepping to list your house is a whole other thing! These last two weeks have been filled with countless hours of cleaning, wrapping pictures in packing paper and bubble wrapping decor to store away in bins for the eventual move and to declutter our home to allow for potential buyers to picture their items in those now empty spaces. Phew. This is also the first time we are buying and selling at the same time so not only am I trying to clean while two toddlers destroy another area of the house, I’m also trying to juggle all of the phone calls on my to do list to get the info needed to get our ducks in row for the purchase of the land we are currently under contract on. Not to mention the restrictions our county has in place that changed our initial building plan. Always something and never a full moment! Buy any who … Happy Monday! And Meal Plan Monday is baaaaack!
Dinner in 30 Minutes or Less
The first recipe is one we make on a regular basis It’s so light but very filling. The best part is that the rotisserie chicken creates leftovers so I usually make chicken quesadillas or something similar the following night. The next recipe uses corn as the perfect summer substitute for grits and the last recipe gives all the comfort feels of Mexican food but with a ton of fresh veggies! I also included a yummy summer side at the bottom. It’s high in protein and SO good! The best part is, all of these recipes can be made in 30 minutes or less! I hope you like these as much as we do!
Chicken Caesar Pasta Salad
2 bunches green leaf lettuce, chopped (we use Romaine)
1 bag garlic croutons
1 rotisserie chicken, pulled
2 cups bowtie pasta, cooked
4-6 oz shredded parmesan cheese
Toss all ingredients and caesar dressing right before serving or create a self serve salad bar to build with your preferred amounts of each ingredient. Enjoy!
Creamed Corn with Sausage & Shrimp
8 ears corn, shucked
1 cup half-and-half or evaporated milk (this is usually what I have on hand in my pantry)
2 tbsp butter
2 tbsp sugar
1 tsp coarsely ground black pepper
2 tbsp plus a drizzle of olive oil
1/2 lb andouille sausage, sliced or chopped
1 small green bell pepper, seeded and finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped (we don’t like celery so I leave this out)
2 cloves garlic, finely chopped
1 lb peeled and deveined medium shrimp
2 tbsp fresh thyme, chopped
1 c beer
1/4 c finely chopped parsley (I omit this too)
2 scallions, thinly sliced
Working with 1 ear of corn at a time, cut the kernels off into a bowl. In a food processor, puree about half of the corn. Pour the corn puree in a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half and half, butter, and sugar. Add the pepper; season with salt. Simmer stirring occasionally until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve. In a large skillet, heat a drizzle of oil over medium heat. Add the sausage. Cook, stirring often, until browned, 5-8 minutes. Transfer to a bowl. Add the remaining 2 tbsp oil to the skillet. Add the bell pepper, onion, celery and garlic. Cook stirring often, until they begin to soften, about 2 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan. Stir the parsley into the creamed corn. Divide among bowls. Top with the sausage and shrimp mixture. Sprinkle with scallions. Enjoy!
3 tsp olive oil, divided
8 corn tortillas, cut into 1 in pieces (I usually substitute this with the crispy tortilla strips we use for salads since we usually have those in the pantry and I throw them in at the end)
1/2 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 small red bell pepper, diced
1 clove garlic, minced
3/4 c fresh corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1/2 tsp paprika
1 1/2 c grated cheese, divided
1 1/2 c enchilada sauce
Cilantro leaves for topping, if desired
Heat a large skillet over medium heat and add 2 tsp olive oil. Add corn tortillas pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add remaining 1 tsp oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, bell pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for 10 minutes, until vegetables are tender. Add the corn tortillas back in along with 1 c grated cheese and stir. Next add the enchilada sauce and stir again. Top with remaining 1/2 c cheese, turn the heat off and cover for 5 minutes until cheese is melted. Top with cilantro leaves, if desired. Enjoy!
A Yummy Summer Side
1 tbsp butter
2 tbsp olive oil
1/2 c red bell pepper
1/4 c chopped red onion
2 cloves garlic, minced
1 pkg fresh edamame (we use Marjon in the produce section at Publix)
1 c corn (fresh, frozen or canned but fresh is the best!)
1/4 c water
Salt & pepper to taste
2 tbsp fresh parsley or basil
Heat skillet to medium, add butter and oil. Saute bell pepper, onion and garlic 2-3 minutes. Add edamame, corn and remaining ingredients. Cook 4-5 minutes stirring frequently.
I’d love to know what you think of these!