Every weekend I plan out 4 or 5 meals to make for the week. We have found this to be not only more cost effective but to also easier. No what are we going to eat for dinner each night but rather a plan to make things happen. Yesterday Cia and I made our first full grocery run together. Josh has been awesome and doing it for us each weekend, but he had to go into work so I said we’d go. Cia and I have done plenty of errands and grocery runs but nothing extensive to fill up numerous bags. So off we went. Grocery shopping for us is a two store process. Vitamin Cottage is cheaper than Whole Foods so we go there first to get what we can and then bounce over to Whole Foods to get the rest. Luckily both of these stores are in the same shopping center. I must say Cia is truly an awesome baby. I put her in the Ergo Carrier for the first store. She fell asleep immediately and didn’t make a peep. Once she can fully hold her head up it’ll be much easier but it really wasn’t hard. For the Whole Foods stop I left her in the car seat. It did take up most of the cart but she was sleeping and I wanted to let her be. Again she didn’t make a peep. She also let me do two other errands and then come home and put the groceries away before she demanded her milk. Thanks Cia!
But back to the meal. I managed to come up with four for this week but needed one more and was pretty much stumped. I like a variety with my meals each week so I do put a lot of thought into them no matter how simple they are. In the end I figured I’d find my inspiration in the store. Vitamin Cottage offered me none but Whole Foods brought it on. They really do have great marketing! Mushrooms sounded good and I haven’t made portobellos in awhile so I opted to get two medium caps. Right next to the mushrooms were some sugar snap peas so I grabbed a large handful. Then I noticed the pink Key West shrimp were on sale so I bought half a pound. I wasn’t in the mood for the traditional balsamic vinegar marinated mushrooms but decided to go more Mediterranean. From the olive bar I bought about 1/2 cup of olive tapenade and lastly some feta. I had brown rice at home and decided I’d use that too. In the end this meal turned out to cost less then $15 which is really good for Whole Foods. And it was delicious. One of the best meals I’ve made in awhile! Go me : ).
Shrimp Stuffed Portobello
- 2 portobello caps, stems removed
- large handful of sugar snap peas, chopped into 1/2 inch pieces
- small onion, chopped
- 3 cloves garlic, minced
- 1/2 lb key west shrimp, peeled, deveined, and chopped into 1″ pieces
- ~1/2 cup olive tapenade (kalamata olives, spanish green olives, extra virgin olive oil, capers, garlic, chili flakes, black pepper, dried dill, and maybe a few other things)
- 1/4 cup feta, or as much as you’d like
- olive oil
- 1 1/2 cups brown rice uncooked
- Cook brown rice. Bring rice, unwashed, and 2 1/8 cups water to a boil. Salt, cover, and simmer for 50 minutes. Leave covered and set aside.
- Heat up some olive oil in a pan and add the onion and garlic. Cook for a few minutes and add the shrimp. Cook two minutes and add the sugar snap peas. Continue to cook only a few minutes more until shrimp are just cooked, or even slightly undercooked. Mix in the olive tapenade and feta cheese. Season with s&p.
- Place portobello caps in a pyrex dish gills facing up. Drizzle with olive oil and sprinkle a little s&p. Top each cap with shrimp filling. Drizzle with a bit more olive oil, maybe 1 tablespoon per mushroom. Cover loosely with foil and bake in a 350° oven for 20-30 minutes.
- Place some of the brown rice in a bowl and top with stuffed portobello. Spoon out the juices from the baking dish and drizzle on the rice.