The joys of a well-stocked freezer

The original plan for tonight was for grilled steak sandwiches. They look delicious but the weather forecast called for pouring rain all evening – not very conducive to grilling. I was in my office today so facing an hour commute home and a trip to the grocery store to get the steak. I checked in in with Keith at lunch and we agreed to change plans. He suggested we order delivery but I know how slow that is when it rains.

I started thinking about the freezer. I knew there was a pizza crust so I started from that. Then I remembered that there are frozen shrimp and that there is fresh pesto in the fridge (my basil has done really well this year and I’ve made two big batches of pesto.) A shrimp and pesto pizza will be just the thing to cook inside! Samantha doesn’t like shrimp but she remembered that there was still some chicken left from the chicken hummus bowls so she had chicken on hers.

Easy and delicious!

End of week cooking

I find that as the week goes on, my energy level dips.  So I try to plan for easier dinners as the week goes on.  Last night we ended up finishing the leftover pork barbecue from Keith’s smoking experiment.  If anything, it improved from time in the fridge.  That is a definite do-over, hopefully after the pandemic when we can enjoy with some friends.

Tonight we are having pizza.  Keith and I are having shrimp and pesto (and a little Mozzarella cheese) on ours.  Samantha is opting for pesto and a cut up Aidell’s sausages on hers.  Having pizza crusts in the freezer makes for nights that almost feel like I’m taking the night off.

I’ll be back on Sunday with some new ideas for next week!

Finding comfort in the familiar

This week has been crazy busy at work and oh, by the way, it’s closing in on Christmas.  That means that most of us are trying to keep up with all of our normal stuff and find time to decorate, buy, wrap, bake, etc.  I find that it helps if I make the dinners easy by relying on some of our standbys.

Tonight was one of our favorites, shrimp and pesto pizza.  Quick to fix, only a few ingredients (most of which were already in our freezer) and delicious!

Shrimp and pesto pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450.  Top pizza crust with pesto and then spread shrimp across pesto.  If desired, top with mozzarella cheese.  Cook about 10 minutes – shrimp should be pink and pizza should be hot.  Slice and serve.

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Dinners that hold

I had tennis tonight.  I don’t like to eat before I play and Keith doesn’t like to wait until I get home to eat.  Pizzas offer a good solution of something that I can assemble before I go, he can heat and eat and I can quickly reheat when I get home.  The shrimp and pesto pizza is one of our favorites.  Keith likes mozzarella cheese on his half, I leave it off of mine.  I’ve taken to cutting the shrimp in half – they cook faster and cover the pizza better.

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined and cut in half lengthwise
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450.  Top pizza crust with pesto and then spread shrimp across pesto.  If desired, top with mozzarella cheese.  Cook about 10 minutes – shrimp should be pink and pizza should be hot.  Slice and serve.

Shrimp and pesto pizza

This dinner is one of our favorites – it only has a  few ingredients and you can throw it together quickly.  I’ve been cutting the shrimp together longwise – they cook faster and cover the service better.  If you don’t like shrimp, you could top the pesto with slices of rotisserie chicken as an alternative.

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450.  Top pizza crust with pesto and then spread shrimp across pesto.  If desired, top with mozzarella cheese.  Cook about 10 minutes – shrimp should be pink and pizza should be hot.  Slice and serve.

Here it is getting ready to go in the oven:

Shrimp and pesto pizza

Shrimp and pesto pizza

Busy week

We’re having a busy week and I’m glad that I had a simple menu plan laid out.  Last night we had the leftover pasta chicken salad and tonight was our old standby shrimp and pesto pizzas.  This would be good with cooked chicken in place of the shrimp.  The chicken pasta salad reminded me how much I like sundried tomatoes – you could add some of those if you wanted.  Don’t be constrained by the recipe – use it as a jumping off point!

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450. Top pizza crust with pesto and then spread shrimp across pesto. If desired, top with mozzarella cheese. Cook about 10 minutes – shrimp should be pink and pizza should be hot. Slice and serve.

The perpetrator!

Tonight we had shrimp and pesto pizza.  This is a great dinner for late in the week when your energy is starting to wane.  Prepared pizza crust, pesto, cooked shrimp and optionally shredded mozzarella cheese and into the oven for about 10 minutes.  It is one of our favorites and I was determined not to have my four legged friend steal part of my dinner (if you read yesterday’s post, you know what I’m talking about).  Friends at work suggested that the dogs were plotting against me but I don’t think they are that smart.  Here is a picture of my opportunistic Sheltie – he even looks like he is licking his chops!

 

Swapping nights

People often ask me if I ever change from menu plan.  The answer is that I rarely switch out a meal from the plan once I establish the plan but I do sometimes swap nights.  One of the advantages of having the plan done ahead of time and having all of your ingredients is that you have that flexibility.  The way schedules are working it made more sense to have the shrimp and pesto pizza tonight and the chicken napoleons tomorrow.  I am fixing part of the chicken napoleons tonight and will blog the whole thing tomorrow.  Here is the shrimp and pesto pizza to tide you over until then.

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450. Top pizza crust with pesto and then spread shrimp across pesto. If desired, top with mozzarella cheese. Cook about 10 minutes – shrimp should be pink and pizza should be hot. Slice and serve.

3 or 4 ingredients

A friend who recently checked out the blog tried the chicken with sundried tomatoes and pesto the other day and commented that she loved the fact that it only had 3 ingredients.  This is another 3 ingredient winner (4 if like my husband you add Mozzarella cheese).  These simple things are especially useful during the week.  This is another favorite and again, uses pesto.  We’ve been using the Boboli Whole Wheat thin crust pizza crusts to make it a little healthier.

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450. Top pizza crust with pesto and then spread shrimp across pesto. If desired, top with mozzarella cheese. Cook about 10 minutes – shrimp should be pink and pizza should be hot. Slice and serve.

Shrimp and Pesto Pizza

This is the recipe that I have had the most comments about.  Several people have told me that they didn’t think of putting these ingredients on pizza and they can’t believe how quick and easy this is.  One friend said that when her daughter came home from college on break this was one of the first things she asked for.  As you know, I make my own pesto so always have it in the freezer but you can buy it from the store.  This is a great dinner to throw together on a weeknight and if you’re lucky enough to have any leftovers, it is a good lunch the next day.  We’ve been using the Boboli Whole Wheat thin crust pizza crusts to make it a little healthier.

Shrimp and Pesto Pizza

  • 1 prepared pizza crust (Boboli or other brand)
  • 1/4 cup pesto (purchased from grocery store or your own homemade)
  • 3/4 lb shrimp, peeled and deveined
  • 1/4 cup cup shredded mozzarella cheese (optional)

Preheat oven to 450.  Top pizza crust with pesto and then spread shrimp across pesto.  If desired, top with mozzarella cheese.  Cook about 10 minutes – shrimp should be pink and pizza should be hot.  Slice and serve.