Fresh Bounty

So one of my favorite things to do on vacation is... eat in! Yeah, seriously, I do enjoy the occasional meal out, like the scrumptious Lobster dinner I had while eating out tonight! But mostly, i enjoy having the time and leisure to cook whatever I want while on vacation and not worry about having it all ready and on the table by  like during the work week for my family. 

Here in upstate NY the veggies always seem extra packed with flavor and sweetness because of the shorter growing season... maybe its my imagination but seriously, I look forward to the road side farmers stands in the Adirondacks all year long! 

So a few nights ago I made a simple Shrimp Pasta with some delicious and sweet tomatoes. Mom and I ate on the back porch enjoying the sparkly view of the lake visible in little blips through the filter of trees. 

30 Minute Shrimp Pasta:
Prep Time: 10 minutes
Cook Time 30 minutes
Serves: 2

1/2 bag 25-30 count size shrimp (peeled and deveined)
1 package Quinoa Pasta (12 oz)
1/2 bag Baby Spinach
3 cloves garlic minced
2 tbs butter
1 tbs olive oil
1 juicy fresh large tomato

1. Thaw shrimp in cold water- may need to empty and refill with cold water again after 10 minutes. (Peel and devein if not already)
2. Fill large stock pot with water to 3/4. Put on stove to boil
3. Mince Garlic and place in large skillet with butter and olive oil, heat to low-medium.
4. Place pasta in boiling water to cook.
5. Once garlic and butter/olive oil has cooked 3-4 minutes, add shrimp.
6. Cook shrimp over medium heat til just pink, add all the baby spinach and let shrimp continue to cook while spinach wilts.
7. Once pasta is cooked drain.
8. Toss pasta in skillet with shrimp and spinach. Salt and pepper to taste. Add diced tomato and toss to distrubute evenly.

9. Plate and serve with parmigiano!

Enjoy!

Quick Chicken Spaghetti

Sometimes I just want quick, easy and comforting for dinner. Hmm, actually, I pretty much always want that for dinner. But in addition I really like it to be healthy too!

This is an easy receipe that you can make for the whole family in 45 minutes or less. Use any pasta you want, or skip the pasta and serve it with a salad. I try to eat pasta no more than once a week max because it is heavy and because if I don't limit myself, I could have pasta every night happily because I love carbs. But limiting it to once a week makes it all the more delicious and something to look forward to on a night when I want to throw something together quick and can turn to it!

Chicken Spaghetti:
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

4 skinless chicken breast
1 12 oz can diced Italian tomatoes
3 fresh tomatoes (sub an additional can if you don't have fresh)
3-4 cloves garlic- minced
1 box gluten free spaghetti 12oz or more
2 tbs olive oil
1 tsp and 1 tbs each: Basil, Oregano, Marjoram
1 tsp salt
1 tsp pepper
Optional: 1/2 cup dry white or red wine

1. Clean chicken and cut into even 2 in thick strips. Salt and pepper, add 1 tsp: oregano, basil and marjoram
2. Heat olive oil in large deep dish skillet. Add chicken strips and cook 3 minutes each side over medium heat.
3. Fill Large Stock Pot with water 3/4 way full and place over high heat. Bring to boil.
4. When chicken is browned on al side, add canned and diced tomatoes over them in pot. Add 1 tbs of Oregano, Basil and Marjoram. Add 1/2 cup wine.  Cover, turn heat to medium low and let simmer.
5. Add pasta to large stock pot when water comes to rolling boil and follow directions for cook time.
6. Drain pasta, check chicken to make sure cooked through.
7. Serve Chicken and sauce over pasta.

Enjoy!