Grilled Shrimp, Squash, and Couscous

 We did cook the last 2 nights, but I didn't take pictures. I made a roast, with potatoes, and carrots in the slower cooker. Then last night Jake reinvented it. He chopped up the roast, placed it back in the slow cooker, with some BBQ sauce. He made bbq beef sandwiches. It has been way too hot to cook.

Tonight was my turn. The cooker was fixed, so I decided to fix something fast.

For the shrimp, I shelled and deveined it, placed it in a glass bowl with canola oil, chopped fresh parsley, lemon zest, lemon juice, from 1 lemon, Greek seasoning, and chopped garlic. I then covered it, and placed it in the fridge for 30 minutes.

Meanwhile, I prepped my veggies for the couscous. I chopped 2 small mini red peppers, 2 mini orange peppers,  1 yellow mini pepper, 2 chopped green onions, and 3 cloves of garlic minced. Then I sliced my zucchini and yellow squash.

I then heated my George Foreman G5 grill. While that was heating up, I placed the shrimp on wooden skewers (don't forget to soak the skewers in water before use or they could burn), and set them aside.

I cooked the zucchini and squash first. Meanwhile I started the couscous. I placed olive oil in a pot, then added my peppers and onions. I let them cook until tender, then added the garlic, cooked just until it was fragrant. Next, add 2 cups of chicken stock, then added, dried thyme, basil, and oregano, bring to a boil, then add 1 cup of couscous, cover, let simmer until liquid is gone about 8 minutes. When liquid was gone, I finished it with the juice of 1/2 a lemon.

When the zucchini was done, I placed the shrimp on the grill, and cooked for about 3 minutes. That's it! It must have tasted good, because Jake had seconds. Well, of course not of the veg, because he won't try my zucchini.

Pasta

We all know that by now that it should be Jake's turn to cook, but he has had a lot of excuses this week, so it's been all me.

Tonight I decided on a chicken pasta. I took the 3 chicken thighs Jake laid out 2 days ago, sprinkled salt, pepper, and a new garlic seasoning on them, placed them in a deep hot skillet with a tablespoon of olive oil. I browned it on both sides, then let it simmer for about 15 minutes, or until done. I took it out of the skillet and placed it on a plate. Next I put a pot on to boil, and dropped the penne pasta. Then I added 1/2 chopped yellow onion, 1 chopped stalk of celery, and 1 small chopped carrot, to the pan. I cooked those until it was tender, then added 2 tbs. butter/margarine, a little bit of flour, I let the flour cook for a minute, then deglazed the pan with chicken stock, then added 2 minced cloves of garlic, dried thyme, oregano, basil, some Greek seasoning, and 1 can of diced tomatoes . I let that simmer until thickened. I then added 4 oz of  Neufchatel (low fat cream cheese) and 3 tbs. of Taco Bell chipotle sour cream (I found it at Grocery Outlet for 2 for a dollar), Next, I added 3 cups chopped fresh spinach, and 1/4 cup grated Parmesan. I drained the pasta and added it to the sauce, and that was it! I served it with a little more parm.

I also want to share this great little gadget Henry bought me when we were in Monterey. We got it a garlic store. I love this thing. It's probably used more than anything in the kitchen, besides the coffee pot...lol

                                                              It fits in my small hands.

 Just place your peeled garlic inside. If the cloves are large, I cut them in 1/2 first,
                                                               but you don't have to.

Place the 2 sides together, give it a few twist and you're done!