Charred Shrimp, Pesto, and Quinoa Bowls

I made these bowls the other night for dinner and I can honestly say that I loved them...and Dave ate his* but requested that while it was fine one time he'd rather not have them for dinner again. So I won't put this recipe in the dinner rotation - but you can bet I'll be making this for myself at lunch! Easy and healthy, win-win. 

*I should mention that he's not usually a fan of salad for dinner so take the above for what it is. 

*I'll clarify that - he likes salad for dinner just fine if it involves fried chicken nuggets, cheese, bacon, and blue cheese dressing 😂

Recipe found here at Eating Well - I'm just pasting their recipe because I didn't change a thing other than I substituted thawed, cooked and cleaned large shrimp:

EatingWell

These shrimp, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.

Prep Time:

 

25 mins

Total Time:

 

25 mins

Servings:

 

4 

Yield:

 

10 cups

Ingredients

• ⅓ cup prepared pesto

• 2 tablespoons balsamic vinegar

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon salt

• ¼ teaspoon ground pepper

• 1 pound peeled and deveined large shrimp (16-20 count), patted dry

• 4 cups arugula

• 2 cups cooked quinoa

• 1 cup halved cherry tomatoes

• 1 avocado, diced

Directions

1. Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

2. Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

3. Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

   Tips 

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Originally appeared: EatingWell.com, June 2019; updated February 2023

Nutrition Facts 

              

Serving Size 2 1/2 cups
calories429
total fat 22g
saturated fat 4g
cholesterol 188mg
sodium 571mg
total carbohydrate 29g
dietary fiber 7g
total sugars 5g
protein31g
vitamin c 14mg
calcium 205mg
iron 3mg
potassium 901mg

4.10.23: paper folder #3 4.10.22: 🔥 week 15  4.10.21: crock pot country ribs 4.10.20: banana muffins 4.10.19: chocolate bunny cake 4.10.18: prosciutto-wrapped mozzarella sticks 4.10.17: how to make paper umbrellas 4.10.16: oven steamed salmon

Tip-sy Tuesday: McDouble Hack

We don't eat a lot of fast food other than a few lunches when road-tripping - but I saw this 'hack' for a McDouble at McDonald's and will try it the next time we drive thru. If this ends up being like a junior Big Mac I think I might like it - back in the days when I didn't care about calories I loved Big Macs haha, but those times are long gone! So a small Big Mac might be just the thing. 

Swap out the ketchup and mustard for Big Mac Sauce and add lettuce. If anyone has tried this let me know before I waste my time and calories on it LOL and I'll just get my usual boring old grilled chicken sandwich. 

4.9.23: 🔥 week 15

4.9.22: decoupage easter eggs

4.9.21: garlic parmesan wings

4.9.20: 3D flower card

4.9.19: tipsy tuesday: make a grease container
4.9.18: don't throw away old or broken candles...make new ones
4.9.17: JAR pot roast (short ribs and vegetables)
4.9.16: refrigerator jam and easy ice cream cake

Starting Vegetable Seeds Indoors

LeDonna and I have shared gardening in large pots on my deck for the past couple/three years - so far we've gone to multiple stores every year trying to find what we want and aren't always successful. This year L had the idea to start veggie seeds indoors and this way we are able to control what we want to grow. 

Side story - last year we planted multiple-colored mini sweet peppers, I was very excited about that since I've discovered roasting them; well when they produced they weren't mini sweet peppers at all but some kind of spicy pepper! Weird. 

Anyway, she started a whole bunch of seeds maybe 3 weeks ago and they are for the most part sprouting! Super exciting. Some of the plants are already tall enough that we decided to separate them into their own peat pots so once it's time to plant them outside we can plant the whole pot right into the ground. 

I've never started seeds like this and am thrilled to know it isn't difficult at all - in fact, they are growing so quickly I'm thinking next year we won't start them so early (in Michigan we won't plant them in the garden until close to Memorial weekend, these seedlings are going to be quite big by that time!). So you still have time to start seeds if you're interested in growing your veggies this way! 

All L did was put a few seeds in a small container of potting soil, set them on a tray in front of a window that gets a lot of sun, and watered frequently. Easy!

4.8.23: words

4.8.22: goat cheese nicoise salad

4.8.21: fire breathing dragon kid craft 

4.8.20: wacky nail polish

4.8.19: mug rug

4.8.18: ham pasta salad

4.8.17: coleslaw dressing

4.8.16: Brooke has a tip

🔥 Around the Campfire (week 14)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

3/31: 🔥 week 13

4/1: april fools' 

4/2: tt microwave egg scramble

4/3: summer pasta salad 

4/4: zucchini banana bread

4/5: ABC muffins 

4/6: words

What's Cooking ~

• steak, sautéed mushrooms, microwave baked potato, caesar salad 
• grilled pork chops, stove-top (it was cold out and sounded good!), roasted broccoli
• cheese tortellini with ham, peas, tomatoes in pink sauce (1/2 red, 1/2 alfredo = pink)
• baked salmon, coconut rice, steamed spinach
• rice bowls (a way to use up leftovers! In a big bowl, layer cooked rice, dressed salad, top with chopped cooked meat)

We are off later today to travel to Indiana in the RV to watch the eclipse, I'll let you know how it goes. I'm pretty excited - fingers crossed the weather cooperates. 

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

4.7.23: rice dyed Easter eggs 

4.7.22: air fried pickles by Jen

4.7.21: banana oatmeal cookies

4.7.20: Natalie makes crepes

4.7.19: around the campfire 🔥
4.7.18: swedish fish cocktail
4.7.17: DIY phone case 
4.7.16: how to repair a wall clock

  

4/6 ~ Words

 

4.6.23: bunny coaster

4.6.22: quinoa tabbouli salad

4.6.21: TT chili sauce

4.6.20: at home spa day

4.6.19: vodka bolognese 

4.6.18: diy heating pad

4.6.17: emergency kit 

4.6.16: stuffed mini sweet peppers

ABC Muffins

This post is from Mickey, my first great-niece Georgie's mom, who sent us this recipe for ABC Muffins - they are intended for babies but I don't know, I think I'd like these too haha (maybe with the butter and salt...just sayin'...). Here's what she sent, in her words:

This is a modified version of the “famous” ABC muffins that all baby led weaning moms love. The original recipe calls for butter and salt, but I didn’t add that. 

A= apple (I also added applesauce)

B= banana

C= carrot 

It was a huge hit and so healthy! 

 

Mix together:

• 1 apple shredded
• A cup of unsweetened applesauce
• 1 carrot shredded
• 2 small bananas mushed 
• 1 cup of flour
• A tsp baking soda
• Dash of vanilla
• 1 egg 

Bake at 350 for 15 mins! Made about 12 muffins

4.5.23: dice bunny

4.5.22: TT freezing meals

4.5.21: MSIH ham lentil soup

4.5.20: 🔥 week 14

4.5.19: retouching photos

4.5.18: low carb pizza (cauliflower crust)

4.5.17: Lisa's bunny bait

4.5.16: binder clip key holder

Zucchini Banana Bread

I had a couple bananas that needed to be dealt with, and a zucchini in the same condition hahha - I love banana bread, and I love zucchini bread...so I mixed them together and made a great mash-up (banana, mash, get it? haha dumb I know) recipe. 

I followed my zucchini bread recipe using 1/2 of a large zucchini, and added 2 very ripe mashed bananas and it's a winner. Very moist, doesn't taste strongly of either zucchini or banana, just a good simple quick bread that has the kitchen smelling great!

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 t. vanilla
• 3 cups flour
• 1 t. salt
• 1 t. baking soda
• 1/2 t. baking powder
• 3 t. cinnamon
• 1 t. nutmeg
• 2 cups zucchini (I might not have grated 2 full cups, just whatever 1/2 a large zucchini is)
• 2 ripe mashed bananas

Preheat oven to 325'. Grease and flour 2 loaf pans.

Beat together 3ggs, oil, and sugar until well combined. Mix in vanilla. Combine dry ingredients and stir into the wet ingredients. Stir in the zucchini and banana.

Divide the batter equally in the prepared pans. Bake 55-60 minutes. I tend to remove the bread from the oven when it's almost not cooked thru and a long skewer has a touch of batter on it - the bread will cook a little more on the counter in the hot pans. Leave for 30 minutes, remove from the pans, and let cool before wrapping them up. 

4.4.23: Easter/spring veggie tray

4.4.22: bacon-wrapped stuffed chicken 

4.4.21: 🔥week 14

4.4.20: virtual Sunday supper

4.4.19: thousand island dressing

4.4.18: april challenge - water

4.4.17: using up postage stamps

4.4.16: how to make refrigerator pickles

Summer Pasta Salad

I'm so impressed with my niece P's cooking, I honestly didn't realize she cooks like she does! Love it :) 

She's calling this one "Summer Pasta Salad" but I kinda feel like this would be delicious year round! Here's her recipe in her words:

Summer pasta salad. so easy and so delicious, i made this for a pot luck and it was a hit! 

bow tie pasta, tomatoes, feta cheese, avocado oil, green onion, dill. (Many herbs go yummy in this dish) 

So simple - if you’re using a whole box of pasta, while your noodles are boiling cut up three tomatoes, and three green onion stalks. after the noodles are cooked i put them in a large pan, add my tomatoes and green onion, add black pepper onion powder and fresh dill to your liking. i top this with about 3/4 of a cup of avocado oil, and 2 cups of feta cheese. i add a good amount of feta and avocado oil but you can add as much as your heart tells you to! 

4.3.23: limoncello

4.3.22: 🔥 week 14

4.3.21: Easter white chocolate bark

4.3.20: neighborhood messages

4.3.19: sheet pan pork chops

4.3.18: peeling potatoes tip

4.3.17: K-cup bunnies (fun Easter craft!)

4.3.16: chicken soup

Tip-sy Tuesday: Microwave Egg Scramble

I posted this easy breakfast idea back in 1/18 but it was an addition to another recipe (breakfast egg muffins), I came across it the other day and thought it should have it's own post. 1) because you might not know you can make eggs in the microwave and 2) I forgot about making this and after 6 years it's about time to put it in the rotation! Now I'll be able to find it easier. 

In a microwave safe bowl combine 1 egg, chopped spinach, I added a few sausage crumbles and microwaved for 1 minute. Stir and micro another 30 seconds. Topped with some cherry tomatoes and a tiny bit of avocado. Obviously you can change the additions to your liking, some shredded cheese would be good too. 

4.2.23: 🔥 week 14

4.2.22: shortcut tiramisu

4.2.21: godzilla rampage

4.2.20: cowboy pasta

4.2.19: stringing beads tip
4.2.18: yarn and tulip wreath
4.2.17: BBQ chicken stuffed sweet potatoes
4.2.16: cleaning glassware

4/1 ~ April Fools'!

Happy April Fools' Day! Are you a prankster and look forward to how you can trick people, are you gullible and fall for the prank or jokes today, or a person who just expects every thing you hear or see today to be a prank? I'm not really any of the above but I do like the meme's haha! 

April Fools'! I'm staying home again...

4.1.23: words

4.1.22: april fools' day

4.1.21: meatloaf cake 

4.1.20: American Sign Language alphabet

4.1.19: microwave bowl cozy 

4.1.18: Easter and how to make a jelly bean tree

4.1.17: perfect baked sweet potatoes