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Need a little spice on your plate?  Check out this cheap twist on garlic shrimp that I created from things found in my fridge.  Next time I’m going to try this with wholewheat linguine.

  • 8 oz. Rigitoni
  • 4 Tbsp butter
  • 2 large cloves garlic 
  • ½ lb. peeled & deveined shrimp 
  • 2-4 diced Roma tomatoes
  • 1 Tbsp red pepper flakes
  • ¼ tsp salt $0.02
  • 1-2 cups of fresh baby spinach
  • black pepper to taste
  • Handful fresh parsley

While cooking pasta melt butter and garlic in skillet.  Add shrimp until pink.  Remove shrimp, but leave as much butter as possible,  and add diced tomatoes, fresh spinach, and red pepper flakes.  Saute for 7-10 minutes until sauce thickens.  Add cooked shrimp and stir in parsley (I used a bit of dried parsley for taste because I didn’t have any fresh) .  Stir in with drained pasta and top with Parmesan cheese.

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Balanced dinner last night via roommate =]

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Turkey Spaghetti!!!! Onions, ground turkey, and some jar sauce = carb heaven

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Juanita’s chips home made Guac tortillas and beans and a touch of taco sauce. Sunday in heaven.

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K

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thekhooll:

World Peas - Give Peas a Chance

By KernowLight

Source: thekhooll
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It’s cooooooold here in Eugene.  To chase away some of the rainy blues I made some homemade Broccoli Cheesy Potato soup.

I used the following recipe as a template http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511. Except I made some of my own substitutions.

  • Veg broth for the chicken broth
  • 2% milk instead of skim
  • nixed the paprika and celery 
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Nothing like some loose leaf on a chilly Saturday evening

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