Another week has passed! Busy season is going surprisingly well so far, but there are still almost 7 weeks left until October 15 so I’m sure I’ll be eating those words in a week or two. Still working overtime, but not as much as I’ve historically been slaving away at this time of year so that’s a big win!
This week was the last week of the Financial Peace class I’ve been helping out with at church. Gosh that stuff was so good. People can hate on Dave Ramsey all they want, and while I will admit that I don’t agree with everything he says (and that’s okay!), I will say that the man is changing lives. And if more people could get into this and follow the principles he teaches, this world would be a different place. It’s funny how big of a difference having a written budget makes! It sounds so simple, but that’s really at the heart of this. I think people hear the word budget and think they’re only for people who are poor or living paycheck to paycheck, but it’s for everyone! It is AMAZING how much money we’ve “found” since starting to just actually keep a budget. I could go on forever. If you want to know more about that stuff, ask me some time. But be warned that apparently I get really excited and talk really loud when I get going about it (Matt shhh-ed me a few times while I was on the phone talking to mom today). I’m really excited to see where this stuff takes us. We’re probably going to be coordinating another one in the new year, it’s going to be great!
Another two quick, easy, and few ingredient recipes for you this week! Both were absolutely delicious, easy, healthy, and will be made again (probably in the next 6 weeks…). The bowties are the PERFECT mix of lemon, garlic, cheese, and deliciousness. And the stir fry I was definitely skeptical about, but ended up being very pleasantly surprised with how good it was. That lime did a lot for it. Thanks, Rachel Ray.
Gremolata Bowties (recipe from here)
- 1 pound boneless, skinless chicken breast, sliced
- 2 tablespoons olive oil
- 1 pound bowtie pasta (aka farfalle)
- 1 cup peas
- 1 cup grated pecorino
- 1/2 cup minced parsley
- 1 teaspoon lemon zest, plus 2 tbsp. juice
- 2-3 cloves garlic, minced
- Cook pasta according to directions, reserving ¾ cup of the pasta water.
- In skillet, cook chicken in oil over high, stirring, until cooked through; season.
- Stir in remaining ingredients to warm; season.
*Note that peas are not pictured in the pasta below because someone conveniently “forgot” to get them….
Spicy Shrimp Stir Fry (recipe from here)
- 1 14 ounce bag coleslaw mix
- 4 tablespoons toasted sesame oil
- 1 lime (1 tsp. zest and 1 tbsp. juice)
- 2 1/2 tablespoons sriracha
- 1 pound shrimp, peeled and deveined
- Optional: thin sliced bell peppers
- In a large skillet, cook coleslaw (and peppers, if desired) in 2 tbsp. oil over medium-high, stirring, 2 minutes; season.
- Stir in lime zest and juice; divide among plates.
- In same skillet, simmer remaining oil, sriracha and 2 tbsp. water over medium-high, 1 minute.
- Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season.
- Top plates with shrimp and sauce and enjoy.