Grilled Shrimp And Asparagus Over Linguine Alfredo... Quick, Economical, And Healthy

Yesterday I played golf and didn't get home until after 5:00 PM, so I had to come up with a quick, easy dinner. Luckily, I had some fresh linguine, some shrimp and some Alfredo Sauce in the freezer. I also had a small bunch of asparagus in the fridge, so I knew what I had to do.

While the coals were heating up outside in the chimney, I thawed the shrimp and the Alfredo sauce, then started the pan of water for the linguine.

Next, I skewered the shrimps and the asparagus, brushing them with olive oil and sprinkling salt & pepper about. When they were almost done, I began heating the frozen Alfredo sauce in the microwave and threw the linguine into the pot of boiling water.

By the time the shrimp and asparagus were done, the pasta and Alfredo were ready as well. After draining the pasta, I returned it to the pan and poured the Alfredo sauce over the pasta. I then added the asparagus and topped with the shrimp.

Total prep time: 30 minutes Total cooking time: 15 minutes

Easy peasy. A quick, economical, and healthy dinner for two.

Almost Homemade Pizza

When I've got leftovers and want to make a quick pizza, I make this recipe. I call it:

AlmostHomemade Pizza
Ingredients:
1 Package of Pillsbury Pizza Crust
1 Can of Diced Tomatoes
1 Can of Small Artichoke Hearts
1 Small can of sliced black olives
1 Package of Grated Mozzarella
1 Package of Italian Style 6 Cheese Grated Cheese
1/2 Pound of Ground Sirloin, browned
1 Onion, chopped
1 Package of Fresh Mushrooms, sliced
1 Tablespoon Oregano (dried)

When I make this recipe, it makes enough for two large VERY thin pizzas. The night before we had the pizza, I made hamburgers and since there are only two of us, we only used half of the pound of ground sirloin that I'd bought. So, I went ahead & browned the meat in a skillet, to use the next night on the pizza. When I make the two pizzas, we eat one that night and freeze the other one to be eaten a couple of days later, usually on the weekend.
Directions:



1. Remove pizza dough from carton and cut in half. Roll out each piece of pizza dough on 2 cookie sheets (or pizza pans) and begin working it & stretching it thinner & larger.



2. Poke holes all over each pizza with a fork, then place in a 350 degree oven for 6 to 8 minutes, or until just partially cooked. Remove from oven and set aside.

3. While you're waiting, you can lightly saute the mushrooms for a minute or two, but this step can be skipped if you prefer.

4. Empty contents of can of tomatoes into a food processor, add the tablespoon of oregano and process until smooth.


5. Using a tablespoon, spread tomato sauce evenly around each of the pizzas.






6. Now add a light layer of the 6 cheese mixture to each pizza.








7. Sprinkle the ground sirloin evenly over both pizzas.







8. Next, sprinkle the chopped artichoke hearts evenly over both pizzas, then repeat process using the black olives, the chopped onions, and the lightly suateed mushrooms.






9. The last ingredient to go on is the cheese, which you can put on as much or as little as you like. Since I seldom ever measure anything, I can only tell you that I normally use about 1/2 of each package of cheese.



10. Cooking the pizza is the tricky part. I usually set the oven to 400 degrees and bake it for approximately 8 or 9 minutes. Then, I turn the oven to Broil and cook for an additional 8 to 10 minutes at the same temperature, but you kind of have to stand there & watch it closely so that it doesn't burn. Unless, of course, you like it that way.