Mama.Mommy.Mom.: Picnic Friendly Grilled Vegetable Salad #SundaySupper

Chicken Satay with Peanut Sauce - Eat Yourself Skinny

Having everyone sit down for dinner is hard any day of the week, but for many families it's only getting harder during back to school season. With homework, clubs, practices, and other activities to work around, mealtime can become especially difficult. This will be my first year as a 'school mom,' and I'm already feeling the pressure. With a husband who doesn't arrive before 6 pm and kids who need to be in bed by 7:30 pm (which means starting the routine by 7 pm), dinner time is tight. Part of making it work means making quick meals, but quick doesn't have to mean it's out of a box.

Prepping for Quick Meals

The timer is set... Here we go! Thirty minutes with your child in a doctor's office waiting room feels like an eternity. Thirty minutes in the kitchen with a timer ticking down the seconds does not. I've talked about it before, but one of the best ways to make meal times together happen more efficiently is to prep ahead what you can. For this recipe, the shrimp were bought de-veined and thawed in the fridge overnight. You could even go as far as peeled and cooked shrimp, but they cook so quickly anyway, I don't personally see the value in the extra cost.

Lemon & Dill Shrimp Pasta w/ Oven Roast Corn

Preheat your oven to 450 degrees and get a large pot of water on the stove for the pasta. While both are coming up to temp, shuck your corn and wrap it in foil, finely chop your onion, and get your shrimp peeled. Your corn goes in the oven for 15-20 minutes, turning it every 5 minutes or so. You can actually do this the night before and simply reheat the corn before you toss the pasta together. Salt your pasta water and add your pasta. Return the water to a boil and cook the pasta according to package directions.

Melt your butter in a medium sauté pan over moderate heat, add the onions and cook for 3-4 minutes, stirring occasionally. You want the onions to just start to soften up a bit. Add your minced garlic and shrimp to the pan, stirring to combine the ingredients. Cook until the shrimp are pink and no longer translucent. Remove from the heat and add the juice of 1 lemon and the dill, mixing well. Your corn and pasta should both be just about done.

Drain the pasta and return it to the pot. Add in the shrimp mixture. Pull your corn out of the oven to cool. In a small, non-stick pan, melt 1 Tbsp of butter over medium-high heat. Add the breadcrumbs and stir them frequently, toasting them lightly. Remove them from the heat once they are a nice light golden brown. Carefully handle the corn, cut the kernels off the cob, and add them to the pasta (this is where doing this ahead really comes in handy.) Once you toss everything to mix it well, you're ready to dish it up!

Easy Air Fryer Shrimp & Vegetables - Project Meal Plan

Top your pasta with some of the toasted breadcrumbs, a little Parmesan cheese, a sprinkle of dill, and a lemon wedge on the side. Totally yummy and totally do-able in under 30 minutes!

Want to see what else you can whip up for #BacktoSchool dinner? Check out this awesome line up of delicious dishes from our #SundaySupper crew...

Starters & Snacks

Greek Dogs by Supper For a Steal
Grilled Chicken Caesar Salad by Magnolia Days
Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
Zucchini, Corn, and Bacon Crepes by Vintage Kitchen

Salads & Sides

Oregon Shrimp Quesadillas by Pescetarian Journal
Korean omelet rice by Crispy Bits & Burnt Ends
Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies

Drinks

Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
BLT Soup by Meal Planning Magic
Korean Pan-Fried Fish by Kimchi Mom
Stove top mac ‘n cheese by Gotta Get Baked

Sunday, September 2, 2012

Deconstructed Enchiladas by In the Kitchen with KP
Croque Monsieurs by Juanita’s Cocina
Summer Squash and Mushroom Quesadillas by Chocolate Moosey
Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter

Main Dishes

Garlicky Pasta with Swiss Chard and Beans by Webicurean
Baked Spanish Tortilla by Happy Baking Days
Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
Chicken Pasta with Spinach and Beans by The Lemon Bowl

Desserts

Baked Tilapia Fish Tacos by Home Cooking Memories
Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom

Rock the #BacktoSchool #SundaySupper chat with us on Twitter tonight at 7 PM EST. It's always a fun filled hour full of tips, tricks, and more!

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