21.11.11

Mom! What's for dinner?

by Christina Rowsell
The Brighter Side

Please tell me I'm not the only one who thinks that one of the hardest things to do as a mom is come up with dinner ideas EVERY SINGLE NIGHT!  The fact that I even cook -- and serve some pretty decent meals -- is something I didn't think I would ever do!  But, here I am -- a mother of -- cooking, EVERY SINGLE NIGHT!  

If you would have told me 10 years ago that I'd be doing this, I would have laughed out loud.  I do faintly remember my mother telling me once, "You will cook, you just have to be a mom first."  Once again... the I told you so scenario.  

Honestly, I'm okay with it.  But, I had to come up with a way to make my evenings easier.  So, I do a weekly menu.  It has to be one of the best decisions I ever did.  Not only do I save on my food bill -- I'm not stressed out trying to figure out what to cook for dinner.  

Unfortunately my family had to go through some not so good meals.  But, if you ask my husband he'll be the first to tell you, "She's getting better."  With that being said, I would like to share with you a few recipes that I've had success with, and changed up a bit to make it work for us.  I hope you enjoy them and they give you some new ideas for your dinner table.  

Lemon Tarragon Shrimp Pasta
Photo © Christina Rowsell

2 cups tiny broccoli florets
1 cup green onions sliced
4 cups small pasta shells
1 Tbsp butter and 1 Tbsp oil
1 lb raw shrimp, peeled, patted dry
1 clove garlic, minced
½ cup chicken broth
2 Tbsp fresh lemon juice
1 tsp minced fresh tarragon
¼ tsp pepper and a pinch of salt
Pinch cayenne pepper
½ cup sour cream
1 Tbsp Dijon mustard
Chopped fresh parsley


1.) In strainer, combine broccoli and green onions; set aside.  In large part of boiling water, cook pasta until tender but firm.  

2.) While pasta is cooking, in large heavy skillet, heat butter and oil over medium-high heat.  Add shrimp and garlic; cook for 2 to 3 min, or until shrimp are pink.  Transfer shrimp and garlic to a plate; set aside and keep warm.

3.) With any remaining juices in the skillet, add chicken broth, lemon juice, tarragon, pepper, salt and cayenne pepper.  Bring to a boil over medium-high heat until liquid is reduced by about half.

4.) Drain pasta through strainer containing vegetables.  Return pasta and vegetables to pot over low heat; gently stir in shrimp and garlic.  Add sour cream and mustard to mixture in skillet and stir. 

5.) Pour over pasta.  Serve warm.  Top with parsley





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