Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

September 1, 2018 at 5:25 PM | Posted in Ronzoni Healthy Harvest Pasta, seafood, shrimp | 2 Comments
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Toady’s Menu: Shrimp, Noodles with Mushrooms and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Thomas 100 Calorie Light Whole Grain English Muffin, heated up an al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Deluxe Sharp Cheddar, and I had my Breakfast Sandwich! Also had my morning cup of Bigelow Decaf Green Tea. Passing thunderstorms, humid, and 88 degrees out today. Another day of being down and out with my allergies. Not feeling good today. So it was a day of rest and relaxation, and College Football. For Dinner tonight I prepared Shrimp, Noodles with Mushrooms 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. I’ve been using the Meijer Frozen Shrimp for a while now. I think it’s the best Frozen Shrimp you can find. And as the Shrimp was cooking I started to prepare the Pasta.

 

I’m preparing Egg Noodles with Mushrooms. I’ll be using Ronzoni Smart Taste Extra Wide Noodles, Mini Bella Mushrooms, Minced Garlic, Blue Bonnet Light Butter, Sea Salt, and Fresh Basil. To prepare it; Cook noodles until just tender in boiling salted water. Cook 8 minutes, stirring often.

 

 

 

 

As the Noodles are cooking I Sauteed the sliced Mushrooms and Garlic in 2 tablespoons of Butter, Ground Roasted Cumin, and Sea Salt over moderate heat until Mushrooms are tender, about 3 or 4 minutes. Keep an eye on the Garlic so not to burn it. Drain the Noodles and toss in with cooked Mushrooms. Add the Basil and season with a little Sea Salt, to taste. The Noodles, Mushrooms, and Garlic all come together to make one delicious Pasta Dish! To top it off top with the Shrimp, Shrimp makes everything better! Time to dig in!

 

 

 


As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Egg Noodles with Mushrooms

Ingredients
1/2 pound Ronzoni Smart Taste Extra Wide Noodles
2 tablespoons Blue Bonnet Light Butter
8 Mushrooms, sliced
3 Cloves Garlic, minced
A handful fresh Basil, chopped
Sea Salt

Directions
1 – Cook noodles until just tender in boiling salted water, according to package.
2 – Saute sliced mushrooms and garlic in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
3 – Drain noodles and toss in with cooked mushrooms. Add the basil and season with a little sea salt, to taste.

 

 

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

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