Easy Shrimp & Pasta Parma Rosa

With the help of some Knorr Parma Rosa Sauce Mix, you can make a simple pasta dish. This was a nice dish for the family because it was filling, and it's easy to put in your own substitutes. I used Shrimp as my addition to the pasta, but some sliced chicken breast or even a steak sliced thin would be a great topper.

Ingredients:
1 1.30 oz. packet of Knorr Parma Rosa sauce mix
1 1/4 cup of 2% milk
1 16 oz. box of Mostaccioli Rigati dried pasta (use whatever you have in the pantry)
12 steamed shrimp (31-40 large)
1/2 frozen box of diced broccoli

Directions:
Cook pasta per box directions.

Using the directions on the Parma Rosa suace mix, make sauce mix at same time as pasta. This way, your pasta and sauce will be done around the same time.
At the same time, I used my steamer to cook my shrimp. I used frozen bagged shrimp.
I microwaved the box of broccoli until they were cooked. Aproximatley, 5 minutes.

Now for the part I hate....peel your shrimp after they are cooked.

Drain the pasta and add the sauce mix and shrimp so that it all coats evenly in the sauce.

I added only 1/2 of the box on top of the pasta. You don't have to add a vegetable at all if you don't want to, but we always try to incorporate a "green" into our dinner routine. A side bonus was it brightened up the dish and make it more appealing.

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Slow Cooker Chicken & Bean Chili

Ingredients

2 tblspns corn starch
1 onion, chopped
3 cloves garlic, crushed
3 (15 ounce) cans white beans
1 (15 ounce) can corn
1 (15.5 ounce) can chick peas
1 (4 ounce) can diced jalapeno peppers
1 can of diced tomatoes (I prefer to use roasted red tomatoes)
2 tspns ground cumin
1 tblspn sea salt
1 tblspn ground chili powder
2 (14.5 ounce) cans chicken broth
3 boneless chicken breasts
1 cup shredded cheese of your choice

Directions

Add chicken stock to crock pot
Add 3 boneless chicken breasts (thawed)
Let chicken cook in crock pot for aproximatley 1 1/2 hours on low
Remove the chicken and if no pink remains, cut into small bite small pieces.
Add chicken back to your crock pot.
Add all remaining ingredients except the corn starch.
Stir ingredients.
Let cook on low for an additional 2 hours.
Add corn starch and stir.
Let cook for an additional 30 - 60 minutes.
When you are finished, simply top with your favorite shredded cheese.

Additional toppings could include: sour cream, diced up chives or green onions, corn chips.

The nice part of last night's dinner was there is enough for my husband and I to have it for lunch today!

Simple Pierogies with my pantry fancies

Tonight, I had no clue what we were going to have, but decided on a box of frozen periogies. I then realized, they could use some "fancy" added to them. In the sake of time, I looked to my pantry and found a few simple ingredients. So here is what the outcome was: Periogies with red onions, sweet roasted red peppers, and artichoke hearts.

Ingredients:

Extra Virgin Olive Oil
1/2 Red onion chopped into thin strips
1 can of artichoke hearts
1/2 small jar of sweet roasted red peppers which i diced up
1 tablespoon of fresh cilantro
1 frozen box of potatoe and cheese periogies
Paprika
I used my leftover chicken broth in the fridge, but if you don't have any left over, simply open a new can.
Salt & pepper

sour cream: optional

Boil the periogies in a combination of chicken broth and water until they start to float and immediately take them out of the water.

While the boiling is going on, I used my large wok to sautee the onions in a 2 tablespoons of extra virgin olive oil. After they were nice and soft, I sprinkled them with salt, pepper, and paprika. Add the artichoke hearts for aproximatley 2 minutes. Add the periogies. Sautee until the periogies get light brown in color. Add your diced up sweet roasted pepper and cilantro. Serve with a side of sour cream.

Easy to do and I aproximate this meal for 3 people cost me less than $8.00 total.