But this week we need to get back to our point-conscious and healthier eating! And it's also time to get back to the gym on my regular schedule.
Here's what's on our menu this week ...
Monday ~ Creamy garlic shrimp and pasta
2 T olive oil
1 c sweet yellow onion, sliced
1 c red or green bell pepper, sliced
1 c yellow squash, halved lengthwise, then sliced
1 can cream of shrimp soup (or cream of chicken)
8 oz. sour cream
2 T dried chives
1/2 stick butter
1/2 lb fresh shrimp, peeled and deveined
2 cloves garlic, minced
1/4 c fresh lemon juice
3/4 c grated parmesan cheese
Spaghetti or other pasta
In a large skillet, saute onion, green pepper and squash in oil until tender, about 5 minutes. Add soup, sour cream and chives, stirring to blend well. Reduce heat to low and allow to simmer while preparing shrimp. In a separate skillet, melt butter. Add shrimp, cook and stir constantly for about 5 minutes. Add garlic and lemon juice and cook an additional 3-4 minutes or until shrimp turns pink. When cooked, add to creamy vegetable mixture. Add parmesan cheese and heat through. Season to taste with freshly ground black pepper. Serve over pasta.
Tuesday ~ Meatball subs and pasta salad
Wednesday ~ FFY
Thursday ~ Turkey noodle bake (leftover Christmas turkey meal #1)
Friday ~ Kids frozen pizza. Rick and I are going to use our gift card to Olive Garden and then are off to see Legally Blonde, the musical!
Saturday ~ Cheesy meatball skillet (with the leftover meatballs)
Sunday ~ Crockpot chili and hot dogs (my first meal with my new crockpot!)
Have a wonderful, yummy week, and head over to The Org Junkie for more menu ideas!
