Cooking is not an activity that ranks high on my list of things to do plus I’m not great at it. In fact, it makes my skin crawl when my husband calls me at work at 10a.m. in the morning and somewhere in the conversation says, “Sooooo, What’s for dinner?” Great news! After 28 years of marriage things have gotten better, he waits until about 3p.m.
I value my time like I do saving money which translate to, “Dinner on the Fly.” Lately, I have been finding great recipes that can be whipped up in no time flat. I love these immensely and will be sharing those with you when I find them. Woman’s Health is one of my favorite magazines. They have the best exercise routines and from time-to-time they come through with a few tasty recipes. Of course, because they boast all things health, the recipes reflect healthy eating. In the June 2011 issue, I spotted a dinner recipe for a Shrimp and Broccoli Pasta Salad . I noticed that there were very few ingrediants that you just mix together. Hassle-free dinner on the table in minutes.
Check it out:
Taken from Women’s Health Magazine / Slim-Down Strategies / June 2011IngredientsServes: 4 Prep: 5min |Cook: 10min |Total: 15minNOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
- 4 oz cooked Shrimp
- 1/2 cup Cooked whole-wheat elbow macaroni
- 1/2 cup steamed broccoli
- 4 sun-dried tomatoes, halved
- 1 tsp capers
- 1 Tbsp freash lemon juice
- 2 tsp olive oil
- 2 Tbsp red wine vinegar
- 1/4 tsp onion powder
- 1/2 tsp oreganoDirections1. Combine all ingredients.
- Used grape tomatoes halved substituted for the sun-dried tomatoes
- Omitted lemon juice and capers
- Added 1 Tbsp of light raspberry walnut dressing
Awesome! Try it and let me know.
> Photo Credit: © Ivan Hafizov | Dreamstime.com