One of the things I’ve learned after a few years of cooking for myself on a consistent basis is that the week always goes better if I’ve got a plan. Whether it’s not knowing what to make, or not having all of the ingredients, it’s the worst to have to go to the grocery store multiple times a week or resort to eating out (especially on a tight budget). One of the chores for the weekend is to plan out the whole week and go shopping.
Yesterday I was in the mood to try a few new recipes, and so I picked a few from this list that sounded interesting. 65 Cheap, Healthy, One-Dish Meals with Good Leftover Potential. . . what’s not to love about that? Genius.
First up, Shrimp-and-Rice Stuffed Tomatoes. After I went shopping, this was the recipe I was most excited to make, so i did. 🙂
Rice, tomatoes, onions and garlic, lemon, oregano, feta cheese, and shrimp. Sounds simple enough, and it really was. There were a few things I did that were slightly different than the recipe, but nothing drastic. First, I only had basmati rice, so I used that. Also, the tomatoes I found were outrageous mutant enormous tomatoes, so I only got three. Also, I got raw shrimp still in the peel, so I had to peel and de-vein it myself. This can be a little bit time consuming, but it’s really not hard, and it makes the shrimp much cheaper (I got a half pound for something like three dollars and change). If you’ve never had to clean shrimp before, this video is a good tutorial.
Because I only had three tomatoes, I had some extra stuffing at the end, so I just filled a ramekin and baked it in that. I baked the ramekin about 10 minutes less than the tomatoes. The reason I felt the need to share the recipe was that it was really delicious and satisfying for a little bit of work and time. I love recipes that are a high rate of delicious return on your small investment of time/money. They turned out great! The stuffing on top got browned and a little bit crunchy, the cheese got soft, and the shrimp were really tender. It was a nice light summery meal.
Also, I was in the mood for a cocktail, and the peaches grabbed my attention in the produce aisle, so I made Peach Margaritas following Martha’s recipe. The first step was to cut up the peaches and let them soak in sugar, a little bit of salt and triple sec.
They turned out pretty well too! It was a really great summer evening meal.