Red Lobster Shrimp Scampi

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Note from Laurie ~ Shannon made this recipe and it looks delicious! I *love* being able to save by making restaurant-type meals at home, so this one’s definitely a winner.  

 

Publix had shrimp on sale Buy One Get One Free last week, so I decided to splurge and make this meal for Father’s Day.

 

The best part? 

 

It tastes just like Red Lobster’s Shrimp Scampi!  

 

Make it for a fraction of the cost of heading out to eat ~ well worth the effort.

 

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The first time I made this dish I purchased shrimp from Earthfare when it was on sale for $5 a pound.  I had never prepared shrimp before, so I knew nothing about it, and didn’t know to check for veined vs. deveined and peeled vs. not peeled.  So I had to call my best friend who makes shrimp all the time to ask her how to make it.

 

After a lot of stress and many photo swaps later, I managed to take care of it (and was so proud of myself!)  I learned a very important lesson . . . ALWAYS buy the deveined and peeled shrimp.  I told my husband it was so much easier to make this time. 🙂 Hope you enjoy it as much as we do!

 

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Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 6 – 8 cloves of garlic minced
  • 1 1/2 cup of chicken broth
  • 1/2 lemon juice only (of use 1/2 cup of lemon juice)
  • 1 teaspoon of Italian seasoning
  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of parsley
  • 1/2 cup of Parmesan cheese
  • 1 lb of pasta

Directions

  1. Add olive oil to your skillet or sauté pan.
  2. Once the olive oil is warm, add shrimp and cook until tender (about 10 – 15 min). Reduce heat and remove shrimp and set aside (I just put mine in a bowl).
  3. In the same skillet add garlic, chicken broth and lemon, cooking on medium heat. Meanwhile, start cooking the pasta in a separate pot.
  4. Cook until broth is reduced by half. (around 10 – 15 minutes – but I am horrible at this part).
  5. Add Italian seasoning.
  6. Reduce heat to low and add butter.
  7. Add shrimp to the sauce then top with parsley and Parmesan cheese.
  8. Drain the pasta and top with the sauce. Yummy!
  9. Enjoy 🙂

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You may want to try Red Lobster Cheddar Biscuits to go along with this dish!

 

 

Recipe adapted from BoymeetsBowl.  If you need a little more menu inspiration, go HERE

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Strawberry Salsa

Looking for more penny pinched recipes? Here you go!

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A friend of mine mentioned this recipe for strawberry salsa, and I’m so glad she did! Since strawberries are in season here and have been priced so well, I loved trying out a new way to use them.

 

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My favorite strawberry recipe is still this strawberry pie, but this is a fun twist to serve at a get together. And, since fruit is so inexpensive while it’s in season, it’s a great way to take advantage of some great sales out there! Here’s the recipe so you can try it out too.

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I love all the fresh ingredients and it just looks SO pretty!

 

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STRAWBERRY SALSA

INGREDIENTS

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries diced
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons of cinnamon sugar

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DIRECTIONS

  1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Coat one side of flour tortillas with butter flavored cooking spray. Cut tortillas into wedges and place on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  4. Bake in the oven for 8 to 10 minutes and allow to cool. Serve with the salsa and enjoy!

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Recipe adapted from All Recipes

 

Looking for more great fruit recipes?

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Slow Cooker Taco Meat

Looking for more penny pinched recipes? Here you go!

Easiest Slow Cooker Taco Meat - PINTEREST

This is a re-post of one of my favorite slow cooker recipes. Enjoy!

How to Cook Taco Meat in the Slow Cooker

This recipe just might change the way you look at ground beef, my friends.

And, really, give you a whole new reason to love your slow cooker. 

For years I’ve been convinced that there was no way on earth to cook ground beef in the crockpot (unless I pre-cooked it ahead of time for something like chili), however, I’ve thankfully been proved wrong.

 

With the way my children’s afternoon/evening schedules have looked, I’ve had a hard time getting much besides cereal on the table if Mrs. Potts doesn’t do the cooking, so I was determined to give it a shot.

Guess what?

It worked. 

 

We used the new Old El Paso Stand & Stuff Tacos that I found a few weeks ago on sale ~ my family loved them!

Everyone walked in for dinner around 6:15, I rolled out the fixins’ for our home-cooked taco bar, and everyone (this momma especially) was pretty well pleased.

I also made a little “secret sauce” for my husband and I to add to ours ~ just equal parts low fat ranch dressing and barbecue sauce.  To really fluff things up I even put out some stockpiled French’s Fried Onions for my husband to add to his, and he declared it one of the best meals we’ve had in awhile.

Whew.

‘Cause y’all know I worry that he likes his dinner. 😉

And to make things even better (does it get much better than a happy family at dinner time?), everything I used were items I’d gotten on sale for some crazy good deals. I’m pretty sure I spent less than $6 to feed our family of five ~ happy happy happy.

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Here’s how to get started if you’d like a penny-pinched-delicious-and-easy meal too this week.

How To Cook Taco Meat In The Slow Cooker {Perfect For Homemade Taco Bar Night}

Ingredients

  • Taco Seasoning packet (or make it from scratch if you'd prefer ~ I was just in a hurry)
  • 2 lbs. ground beef (get more if you'd like to make extra to freeze)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 cup chopped onion
  • 1 1/2 cups water

Instructions

  1. Place ground beef, water, onion, salt, and garlic powder in slow cooker.
  2. Cook on high for about 2 hours, stirring occasionally (I stirred it twice throughout the day)
  3. When meat is almost cooked through, stir again and turn your slow cooker down to low.
  4. Cook an additional 1-2 hours.
  5. Add in taco seasoning packet and give it a stir, then cook 20 more minutes.
  6. Drain completely (will be a little liquidy from the water and some of the fat in the beef).
  7. Serve over tacos, and freeze any leftovers so that you don't have to start from scratch the next time around!
http://passionatepennypincher.com/2016/06/slow-cooker-taco-meat/

Note: I don’t think this is the kind of slow cooker meal that I’d start and then leave on all day if you’re not going to be home – I think you need to be there to give it a quick stir every so often. If you’re looking for a delicious beef recipe with just about no work involved, check this out. 

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Free Printable Recipe Cards

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Free Printable Recipe Cards

 

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I’m so excited about this! My friend Cheryl put together these completely free recipe cards of our family’s absolute favorite treat recipes for you to enjoy.

 

These are the recipes that I get asked for every time we host a get together, and I promise you’ll love them. They really are the best chocolate chip cookies and chocolate cake you will EVER make, and now you can have them on a cute printed card for the next time you need a treat!

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Make these chocolate chip cookies . . .

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and this chocolate chocolate cake.

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Head on over and download your free printable recipe cards today. Yum!

 

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Super Smart Way to Store Ground Beef (Genius!)

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My friend Jamie is here today sharing this SUPER smart way to store ground beef! I *love* this idea, and will be doing it in the future since we have a small freezer. Thanks so much for sharing Jamie!

If you buy ground beef or ground turkey in bulk to save money – this is such a clever idea to store it!  The flat little bricks make it easy to thaw and cook whenever you need it –  and help you avoid wasting meat by forgetting it.  (Has that ever happened to you?  I know it has to me!)

1 . Start with any ground meat (turkey, beef, chicken, venison, etc…) a rolling pin and a gallon freezer bag.

(If you don’t have a rolling pin, but maybe have a wine bottle in the house, that would work too.)

Put the ground meat in the bottom of the bag and lie it down flat, leaving the zipper part open.

 

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2 . Using a rolling pin, roll to flatten the meat and spread it out in the bag evenly.

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3 . Using a ruler, or the back of a long knife, press lines to divide the meat into six sections.

Freeze for 30 minutes and pull out.  (It should be mostly frozen already)  Bend at the dividing lines until it is separated more cleanly into bricks.  Now just seal the zipper and place back in the freezer to use whenever you need ~ you’ll be able to pull off just one brick at a time to thaw the next time you need ground beef!

 

I think this is just SO super smart. It takes up so little space in the fridge and really makes it easy to thaw out when you’re ready to cook. LOVE simple tricks like this!

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Star Patriotic Pops

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Here’s such a fun patriotic treat to enjoy this summer! Super simple, and your kids will love helping you make these.

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Makes 4- prep- 5 minutes total time 4 hours 5 min

 

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INGREDIENTS / MATERIALS:

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DIRECTIONS:

  1. Wash and slice your pears into thin pieces.
  2. Use your star cookie cutter to cut out star shaped pears.
  3. Thaw your ice pops and fill 1/4 way full with the red ice pop, add in a few stars, place a lollipop stick in the center, and freeze for 1 hour.
  4. Now fill another 1/4 with the blue ice pop, add in a few more stars (you might need to center your lollipop stick at this point), and freeze for another hours.
  5. Repeat steps 3-4 until full and frozen.
  6. Place the plastic part of your mold under running hot water for 10-15 seconds, wiggle on your stick, and they will slide right out.

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*(apples can be used in place of pears as can a red and blue sports drink for juice)

 

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Looking for more patriotic desserts?

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Slow Cooker Barbecue Ribs

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Ready for another slow cooker recipe? If you’d like ribs but don’t want to fire up the grill, these are a simple way to make them inside. So good, and you only need five ingredients . . . love that!

 

I think I’ve finally figured out ribs in the slow cooker (WOOHOO!)  After reading through a few suggestions on how to cook ribs in the crockpot, I made these today and they were perfect. 

 

And EASY. 

 

What more could a girl ask for? 🙂

 

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Here’s the trick:  do NOT just put the ribs in the slow cooker.

 

(I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!) 

 

Allow just thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.  These were so good that my family declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.

 

 

Yup, I was a rockstar at our house this week. 

 

Here’s the recipe if you’d like to be a rockstar today too. 🙂 

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Ingredients

  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops

Instructions

  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) 🙂
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).

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Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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Nutter Butter Balls

Looking for more penny pinched recipes? Here you go!

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Y.u.m.

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My sweet niece Sarah visited over Easter and made these super yummy Nutter Butter Balls, and I’ve been waiting to share them with you! They were so good, so simple, and a huge hit at our house.

 

So, if you’re looking for a new twist on regular Oreo balls, I promise you’ll love these. Here’s what you’ll need  . . .

 

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Nutter Butter Balls

Ingredients:

  • 8 oz. package of cream cheese, softened
  • 24 Nutter Butter cookies, crushed (about 3 cups)
  • white melting chocolate
  • dark melting chocolate

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Directions:

  1. Mix cream cheese and nutter butter crumbs until combined.
  2. Shape into 48 1-inch balls – place in a shallow pan and freeze for 10 mins.
  3. Dip frozen balls into the melted chocolate and place on a pan lined with wax paper.
  4. Drizzle white and dark chocolate over the dipped balls for decoration.
  5. Refrigerate 1 hour or until firm.  Keep refrigerated and enjoy!

 

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Looking for more dessert recipes?

Recipe adapted from Tasty Kitchen.  If you need a little more menu inspiration, go HERE

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Greek Chicken Pasta

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So, this was my first attempt at a Mediterranean recipe (following the craziness we had two weeks ago ~ read more HERE.) I absolutely loved it, my kids didn’t love it so they stuck with pasta and grilled chicken, and my husband survived it but said it wasn’t all that bad.

 

 

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Not gonna lie ~ he’d choose Paula Deen’s fried chicken over Mediterranean Greek chicken any day.

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I thought it was fantastic though, so I’m sharing it. 🙂 It does have a lot of ingredients and isn’t the most penny pinched meal, but if you’re looking for a healthy option on the Mediterranean Diet, this one’s fantastic!

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Honestly the more I’m looking at recipes to try I think we’ll be sticking more and more to just whole foods eating (more fish, whole chicken, whole veggies, whole fruits ~ fewer carbs, and nothing processed), but I’m going to keep watching for Mediterranean recipes that look great along the way. I’m pretty convinced whole foods are the way to go (especially after following the 21 Day Fix for a few months), but always love trying new recipes out.

 

 

Greek Chicken Pasta

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  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish (optional)

Instructions

  1. Cook pasta according to package directions (boil for about 8-10 mins) and drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute for about 2 minutes. Stir in the chicken and cook until chicken is no longer pink in the center and the juices run clear (about 5 to 6 mins).
  3. Reduce heat to medium-low ~ add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through (about 2 to 3 minutes). Season with salt and pepper, and garnish with lemon wedges (optional) and enjoy!

 

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Looking for more chicken recipes?

 

Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE

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21 Day Fix Chicken

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As many of you all know I’ve started a new round of the 21 Day Fix this week. And I’m thrilled that we have over 100 ladies joining us this time around. (I love that!)

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What I love about the 21 Day Fix is that the recipes are pretty simple, but doing a little prep work makes everything go so much easier, so making up a big batch of this 21 Day Fix chicken at the beginning of the week is a necessity around here.

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So on Monday nights I usually make a big batch of this chicken to serve for dinner (my family all loves it), then I refrigerate the chicken to use throughout the week. 

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Easy!

 

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Here’s the recipe so you can get 21-Day-Fixin’ too . . . 

21 Day Fix Chicken

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Ingredients

  • 2-3 pounds chicken breast tenderloins
  • cooking spray
  • seasoning salt (Lawry’s is my favorite)

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Instructions

  1. Set oven to broil.
  2. Place chicken breast on broiling pan.
  3. Lightly (LIGHTLY) sprinkle with seasoning salt.
  4. Spray with cooking spray.
  5. Broil in oven for 4 minutes.
  6. Turn chicken tenderloins over.
  7. Sprinkle again very lightly with seasoning salt.
  8. Spray with cooking spray.
  9. Broil on high another 3-4 minutes, until cooked through.
  10. Once cooled, store refrigerated to have ready for salads throughout the week.

 

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21 Day Fix Counts

  • 1 red container

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Looking for more chicken recipes?

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Want to learn more about the 21 Day Fix? Go HERE to learn more about what we’re up to.

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