I Can Eat Pasta Too - Shrimp & Wine

There are a few things that I try to keep in stock.  If the grocery store has a good deal, I am guaranteed to fill my chest freezer with shrimp, chicken, ground meat and fish.  It definitely saves me another trip to the grocery store.

What else saves me a trip to the store?  Having a garden in my back yard with an endless supply of free produce.  What can I say... I was feeling "lazy" on this particular day.

This dish is a proven time saver!  I hope that you enjoy it as much as we did.

Wine Garlic Shrimp Pasta (Gluten-Free)

Prep time = 15 minutes

Cook time = 10 minutes

- 1 package of thawed pre-cooked shrimp (it was cheaper to buy the shrimp with tails and quick to remove)

- 1 small sweet onion, chopped

- 1 medium green pepper, chopped

- 2 medium tomatoes, seeded and chopped

- 1 clove of minced garlic (or 1/2 TBSP of the jar stuff)

- 7 to 8 basil leaves, cut into ribbons (roll the basil into a tube and cut all the way down to resemble ribbons)

- 2 TBSP of extra virgin olive oil

- 1/4 cup of white wine (the alcohol will cook out)

- Salt and pepper to taste

- 1 package of gluten-free pasta (or regular if you prefer the wheat)

- 1/2 cups of shredded Italian cheeses (Wal-Mart has a combo of Part-skim Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)

In a large skillet over medium heat, add the olive oil, onions, a little salt and pepper.  When the onions begin to soften, add the peppers and garlic. Continue cooking 2 or 3 minutes and add the cooked shrimp (add this step before the peppers if the shrimp is uncooked).  Let the contents cook together a couple minutes, then add tomatoes, basil and wine.  Let the mixture reduce and simmer for 3 to 4 minutes before adding the pasta.  Add salt and pepper, taste and adjust accordingly.  Simmer 1 to 2 minutes.  Add cheese, cover and take off the heat.  Serve and enjoy once the cheese has melted.

Side note:  This dish would also be great over rice.

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Random Fact About the Writer:  I add crushed red pepper or hot sauce to just about anything.  Dishes like this one are perfect with a little extra heat in the background.  Add it directly to the dish at the beginning or to your personal serving at the end.  My husband does not like spicy food, so most of my recipes are lacking heat for that reason.

Copyright 2012 Hint of Thyme.  All rights reserved.

Gluten-Free Roasted Pepper Tuna Melt

I have been eating wheat free for 6 months now and feeling great.  There is still a lot to learn.  We recently received a bread maker and plan to take it for a spin soon.

If you eat gluten free, then you can understand the pain that comes with the price.  At almost $6.00 for a loaf of bread I definitely avoid eating it every day.  I've been exploring options that do not include bread, gluten-free pasta or rice.

One night I was looking for a simple dinner solution and came up with stuffing tuna salad into green pepper boats.  If you aren't a fan of canned tuna or tuna in general, I understand.  Try canned chicken or salmon instead.  The green pepper was an excellent substitute for bread and also caters to any low-carb dieters out there.

Prep time:  5 - 10 minutes
Cook time: 15 - 20 minutes

Tuna Salad Mix
- 2 cans of tuna in water
- 1/2 medium sweet onion, diced
- 1/2 TBSP fresh or dried cilantro
- 1/2 TBSP fresh or dried dill
- 2 TBSP of mayo (substitute with cream cheese if you prefer it)
- 1 tsp of garlic powder
- 1/2 TBSP of yellow or Dijon mustard
- Salt and pepper

Other Items Needed:
- 2 green peppers, halved
- 1 or 2 cups of mozzarella cheese
- Optional: Hot sauce

Combine in a bowl and set aside.  Cut green peppers in half and remove all contents.  Each half should appear like a bowl or boat shape.  Fill each half with the tuna salad mix.  Do not cover with cheese yet.  Place the peppers into a shallow baking dish and in the oven at 425 for 15 minutes, uncovered.  After 15 minutes, add the cheese to each half and bake for an additional 4 to 5 minutes.  The cheese should be melted and bubbly.

Serve and enjoy.

This meal is great for lunch or dinner.  It's budget friendly, quick and wheat free!

American Classic Knock-Off

Rough day?  Too many errands?  Having the typical what-to-do-for-dinner blues?  Been there!

Prior to our wedding day, my husband's eating habits consisted of chips, Ramen noodles, frozen pizza and... Hamburger Helper.  Although I love a nice big bowl of Hamburger Helper every once and a while, I cannot eat it as often as my former bachelor.

Anything with pasta is an easy "go-to meal" for me.  One night, I had thawed some ground beef and intended to make spaghetti.  But... SURPRISE, no spaghetti noodles in the pantry.  So I began throwing vegetables and spices into a sauce pan until it resembled a Hamburger Helper knock-off.

Prep time = 10 minutes
Cook time = 15 to 20 minutes

Mara's Ultimate Cheesy Macaroni
- 3 cups of elbow pasta
- 1 lb ground meat
- 2 medium tomatoes, diced
- 1/2 cup onion, diced
- 2 TBSP extra virgin olive oil
- 1/2 TBSP red wine vinegar
- 2 TBSP Pasta Sprinkle (or something similar)
- 1 1/2 cups low-fat Colby jack cheese
- 1 TBSP low-fat milk
- Salt and pepper to taste

Boil pasta in a large sauce pan.  Drain and set aside.  While the pasta is boiling, brown the meat in a separate fry pan or skillet.  As the meat begins to brown, add the onions until the meat is completely brown and onions are soft.  Combine the meat, pasta, spices, EVOO and tomatoes into the large sauce pan.  Simmer for 3 or 4 minutes over medium heat.  Sprinkle with vinegar for extra flavor - you won't need much.  Add salt and pepper constantly... adjust seasoning as needed.  Add the cheese and milk at the end.  Combine thoroughly.  Cover over low heat for 3 or 4 minutes.  Remove from heat and serve.

My husband said that it was better than the store-bought hamburger helper.  I definitely recommend this dish for an easy dinner night.  Add a simple salad for a side.  It's easy but still delicious.

Have a great weekend, readers!


We could all use a hint of more time!
Copyright 2011 Hint of Thyme.  All rights reserved.