Shrimp Pesto Arugula Pasta

This was yummy and the boys KILLED it!  Wasn't sure if they were going to like the pesto but they inhaled this and asked for more -- huge hit!!

Serves 4

Ingredients

1 pound linguine noodles
2 tablespoons olive oil
2 garlic cloves (optional)
1 pound shrimp, peeled and deveined
4 cups baby arugula
1 teaspoon salt
1 teaspoon black pepper
1 jar store bought pesto

Bring a large pot of cold water to a boil. Once boiled, season with salt and add in the linguine. Cook according to package directions, until tender. Drain and set off to the side.

Heat a large skillet over medium-high heat. Add in 1 tablespoon olive oil and minced garlic, if using. Add the shrimp and cook, stirring often, until the shrimp is pink and no longer opaque, about 5 to 7 minutes.

Transfer the shrimp to a plate and set aside. Return skillet to heat and add remaining 1 tablespoon olive oil. Add in the arugula, a handful at a time, and cook until wilted, about 5 minutes. Season with a bit of salt and pepper. Add back in the shrimp and stir in the pesto sauce. Cook for a few minutes to warm through. Taste and adjust seasoning accordingly.

Toss the shrimp and pesto with the cooked linguine noodles and cook for a few minutes to heat through. Serve and enjoy!

Tortilla Pie

This was super yummy and an easy meal to eat during the week!!  The whole fam liked it (I'm not a fan of tortillas so I just scraped out the insides :))

Serves 6

Ingredients

4 medium flour tortillas (about 10-inches)

1 tablespoon olive oil

1 pound ground sirloin

1 small brown onion, diced

2 garlic cloves, chopped

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

3 cups fresh baby spinach leaves, chopped

1 1/2 cups frozen (or fresh) corn kernels

2 tablespoons tomato paste

2 cups cheddar-jack cheese, shredded

fresh cilantro, for garnish

sour cream, for garnish

Preheat oven to 350 degrees F. Grease a 9-inch pie dish or springform pan, set aside

Heat a large skillet over medium-high heat. Add the oil and cook the ground beef until browned. Add the chopped onion, garlic and seasonings and cook for about 5 minutes or until they have softened. Add in the chopped spinach and corn and cook until the spinach has wilted. Stir in the tomato paste. Cook for 1 to 2 minutes longer. Remove from heat.

Place one flour tortilla in the prepared dish. Spoon some of the ground beef mixture, spreading it out evenly. Top with cheese, and repeat with another flour tortilla, more ground beef and cheese. Continue in this manner with the remaining two layers. Finish with a flour tortilla on top and a sprinkling of cheese.

Bake for about 20 to 25 minutes or until golden brown around the edges and the cheese has melted on top. Cut into wedges and serve with a garnish of sour cream and fresh cilantro. Enjoy!