-Black Bean and Pepper Enchiladas
-Spiced Lentils, Saffron Rice and Veggies
-Feta and Tomato Baked Shrimp, Herbed Orzo with Peas
Heat a soup pot over medium; add soup to it. Bring to a simmer. Add the pasta and the stock. Bring to a simmer again and heat the pasta through.
If you want your bread warm, place it in the oven, still wrapped in foil, at 300 for 15 minutes, while the stew cooks.
Serve with some grated parmesan cheese on top.
Take the plastic lid off the casserole and place in the oven.
Turn the oven on to 400 degrees.
Bake enchiladas for 30 minutes, or until cheese is melted and sauce is bubbly.
Serve with sour cream and shredded lettuce.
Take the lid off the casserole and place it in the oven.
Turn the oven on to 350 degrees.
Bake for 30 minutes or until the veggies are tender.
I decided to make my dad a dinner with seafood once for the week. I've never cooked shrimp before, but I found a recipe in cooking light that i thought he'd like. I thought it would be good with some orzo with peas. My mom hates peas, but I love them, and so does my dad!
Place the foil covered shrimp dish in the oven, do not take the cover off.
Bake for 15 minutes at 400, take cover off, cheese should be melted and tomato sauce should be bubbly.
Spoon pasta and peas onto a plate, break up and microwave for 2 minutes.
Spoon shrimp and tomato over the pasta and peas.
For the final dish, I decided to make a ragout over polenta. My dad loves eggplant, and I thought the eggplant and cannelini beans would be a great combo. I'll be blogging this recipe soon!
Eggplant and Bean Ragout over Polenta
Uncover, place in the oven and turn it on to 350 degrees.
Bake for 30-40 minutes, until bubbly and heated through.
Serve with grated parmesan cheese.