Here's a recent yummy experiment:
You can find the recipe here. My husband really liked the sauce, but I personally thought the shrimp was the best part and (oh the shame) enjoyed more the plain shrimp I snatched from the colander before I added them to the dish (no worries, I was using precooked, not raw).
And here's what we're planning on having this next week:
Monday: Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Tuesday: freezer meal
Wednesday: Pumpkin-Bean Soup (double for freezer)
Thursday: Creamy Chicken and Noodles (crockpot meal)
Friday: dinner at folks'
Saturday: Garlic Salmon Linguine
And here's the recipe for Garlic Salmon Linguine, which I received as part of a bridal shower gift from a lady at my church. If you don't like fish or garlic, DO NOT MAKE THIS. If you do like fish and garlic, you'll love this.
GARLIC SALMON LINGUINE
-1 (16 oz.) package linguine
-3-6 garlic cloves, minced
-1/3 c. olive oil
-1 can (14 3/4 oz.) salmon, drained (skin and bones removed, if desired)
-3/4 c. chicken broth
-1/4 c. minced fresh parsley
-1/2 t. salt
-1/8 t. chili powder
1) Cook linguine per package directions.
2) Meanwhile, in large skillet, saute garlic in oil. Stir in salmon, broth, parsley, salt and chili powder. Cook until heated through.
3) Drain linguine and add to the salmon mixture and toss to coat. Enjoy.
It's a really tasty, quick weekend sort of supper.
So, what are you having for dinner this week? If you need any menu ideas, check out Menu Plan Monday, over at Organizing Junkie.
peace of Christ to you,