Do you ever eat mostly frozen burritos, tamales and pizza? Or scrounge together something at the last minute? Hmm. Me too! In fact, these last couple weeks have been a good trial run in frozen food testing for my family:) This weekend when the last of the freezer meals had disappeared, I took a few minutes to evaluate what has been going on. Turns out when I decide to spend nap time sewing, and spend awake time at the park, that leaves very little time for grocery shopping and cooking! Luckily, I have a husband and child who will eat almost anything (Amy’s and TJ’s meals are actually quite good!) And doubly lucky, I remembered that everything in my life goes better with a little planning. So, I’m back on the meal-planning trail to seasonal veggies!
This particular meal was actually one I scrounged together last week, and so I thought I’d share in case you ever have a case of the “What should we have for dinner?”s. It’s as easy as chopping peppers, onions and optional mushrooms and tossing them on to saute. Then throwing some frozen (then thawed under water for a few minutes), cooked shrimp into a different frying pan with a drizzle of honey and a squeeze of fresh lime. After about 2 minutes the shrimp are hot and coated with zesty sweetness. Throw into a warm tortilla with sauteed veggies, lettuce, tomato and cheese and dinner is served!
Honey Lime Shrimp Fajitas
1/2 lb cooked frozen shrimp, thawed
2 Tbs honey
1/2 lime, juiced
1 small white onion, sliced
1 bell pepper, sliced
5-6 mushrooms, sliced
1 Tbs vegetable oil
lettuce, chopped
tomato, cubed
cheese, grated
tortillas, warmed
Toss sliced veggies in oil and saute 4-5 minutes on medium high. In a different pan, toss shrimp, honey and lime juice for 2 minutes or until hot and coated, before honey burns. Serve sauted veggies and shrimp with sides in warm tortillas.
