I have been pretty lax about menu planning since Thanksgiving. After a bit of struggle, I have come up with a plan for the week, or at least part of it. But, I am wondering what everyone else has planned. Please share!
The garlic is roasting in the oven now and smells amazing.
Shrimp Florentine with Caramelized Garlic Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time. Garlic: 1/2 teaspoon kosher salt 20 garlic cloves, peeled Cooking spray
Shrimp: 2 teaspoons olive oil 1 pound medium shrimp, peeled and deveined 1 teaspoon butter 3/4 cup half-and-half 1/2 cup fat-free, less-sodium chicken broth 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/8 teaspoon black pepper 2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preheat oven to 350°.
To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.
To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.
Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.
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Here's my plan for the week:
Monday: Taco Salad
Tuesday: Pork in Mustard-Sour Cream Sauce, Roasted Zucchini & Peppers
Wednesday: Skillet Chicken Breast Agli e Olio, Brown Rice, Green Beans
Thursday: Southwestern Taco Chicken, Spaghetti Squash
Friday: Pesto Chicken Spaghetti Squash
Soup of The Week: Mushroom-Barley Soup
Breakfasts: Mini Ricotta-Spinach Quiche
I finally did my menu planning last night.
Monday: leftover stuffed pepper soup for me, McDs for the kids (gymnastics/work night)
Tuesday: WW pasta w/ shrimp & arugula
Wednesday: Chipotle BBQ
I've stolen my entire week.
The garlic is roasting in the oven now and smells amazing.
Shrimp Florentine with Caramelized Garlic



Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.
Garlic:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray
Shrimp:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preheat oven to 350°.
To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.
To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.
Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.
The shrimp florentine was yummy.
That sounds SO good! Definately going on the menu soon!
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