Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

May 25, 2021 at 6:48 PM | Posted in pasta, seafood, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 91 degrees, humid and partly cloudy outside. Did some yard work early before the humidity got bad. Then at 1:00 I had to take Mom over for some new hearing aids. From there we stopped by the Cemetery and put flowers on my Brother’s Grave. Back home swept up outside and the deck. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

For the Shrimp part of the dish I used Meijer Brand Large Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

October 21, 2018 at 5:28 PM | Posted in pasta, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I Scrambled a couple of Eggs, seasoned them with Salt and Pepper and then topped them with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and some Ortega Smokey Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. For most of the day I was taking it easy. My allergies were running wild and I had a heck of a bad headache. The weeds are about all dead in the woods behind us so hopefully my allergies will die with them. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

Leftovers: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

August 18, 2018 at 5:12 PM | Posted in pasta, seafood, shrimp | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I toasted a Thomas 100 Calorie Light Multi Grain English Muffin and made a Breakfast Sandwich. I also lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, and had a cup of Bigelow Decaf Green Tea. We actually have had a few peeks of the sun today! But still rain on and off and very humid, 87 degrees. Ran the sweeper and dusted. Then did a load of laundry. After Lunch I made some Turkey and Black Bean Burritos and froze them. I used the leftover Turkey and Black Bean Taco Mixture to make the Burritos. Wrapped each one in foil and froze them in a Hefty Zip Lock Bag. They’ll be great to grab one out of freezer and have it for Lunch. For Dinner tonight its Leftovers. I had the Shrimp w/ Fettuccine and Baked Garlic Loaf Bread leftover from last night. I’ve left the post from last night for directions and details. Have a good one!

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta
Flat ribbons of pasta made with extra fancy durum flour and eggs.
INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

August 17, 2018 at 5:24 PM | Posted in pasta, seafood, shrimp | 1 Comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Another rainy day outside again. Thunderstorms, 85 degrees, and humid out. We have a lot of local flooding through out our area, hope it eases up soon. I had to be back at the Doctor’s Office for a follow up check on my leg, which seems to be better but slow healing. They said everything looked better though. Not much to do outside with all the rain so I did a few chores around the house the rest of the afternoon. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

 

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

 

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Create a free website or blog at WordPress.com.
Entries and comments feeds.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food

Aly Eats Food

Delicious recipes and restaurant reviews!

A lot of Kitchen Eats

Embarking on a Kitchen Journey

FRESH. OUT.

Healthy recipes for busy people. Our constantly growing collection of recipes includes Gluten-Free, Grain-Free, Refined Sugar-Free, Vegan, Vegetarian, Paleo, and Keto, options.

Rahel the Amazon

Bespoke Personal Training and Nutrition Coaching in London

The Cheeky Chickpea

Vegan Food Blog With Delicious Simple Vegan Recipes

Pilates with Rachel Louise

Leading a Healthy and Balanced Lifestyle

Adventures with the Michigan Mama

This mama always has something to do and share

Vegetable-Kids.com

Nancy J. Miller, M.S. Author/Career Counselor/Life Coach

Gamekeeper Butchery Blog

Wild Game. Delivered.