A jump-start on the year
Jan. 5, 2010 1:45 pm
Updated: Jan. 6, 2010 5:21 pm
This year one of my New Years Resolutions is to cook a new recipe every week for a year. This sounds super easy until you know that I work full-time and am the mother of 2 very young kids, currently they are 25 months and 4 months old. I also am blessed with a husband who hates more veggies than he likes. So the goals will be to find new recipes that feed a picky family and can be made without too much time commitment. Let's add in my goal to finish losing the last few pounds of baby-weight and you have a real goal.
Because I knew I would be out of town visiting the in-laws for most of the first week of the new year I started with a new recipe on December 29th with things I already had in the house, a shrimp scampi bake served with whole-wheat pasta. I started with the following recipe: http://allrecipes.com/Recipe/Shrimp-Scampi-Bake/Detail.aspx<
I knew my 2 year old would be hard-pressed to actually eat the shrimp, so I reduced the amount of shrimp but kept the sauce amount the same so I'd be sure to have enough to pour over pasta for her. I sure did have enough. And it was quite good. I made some slight changes, I doubled the garlic (I always like more garlic) and added a few shakes of thyme, basil, and oregano. I didn't have the parsley on hand so that was cut. I also used frozen instead of fresh shrimp.
My husband and I both enjoyed it quite a bit. Next time I make it I'm going to try it with bay scallops and serve it with broccoli. I will certainly keep this one in my recipe box for the future.
One week down. 51 to go until 2011!