Our girl, Paula, had some recipes in her winter comfort issue that I had earmarked to try.  Since Spring has sprung, I decided that the time had come to do just that:)  Plus, what is really nice, is that I have all of the ingredients except the fresh vegetables on hand.  Gotta’ love that!

Monday: Shrimp, Spinach and Mushroom Barley Risotto (p. 29) Recipe follows.

Tuesday: Turnip Green Soup (p. 39) and Sour Cream Cornbread, Grilled Pears with Goat Cheese Croutons

Wednesday:  Dance Lesson and Date Night (We missed last week because our instructor was sick and Hubby had a jury trial that went late.)

Thursday: CEiMB  Garlic Basil Shrimp over Orzo, Garlic-Mozzarella Bread

Tuesday: Turnip Green Soup (p. 39) and Sour Cream Cornbread, Grilled Pears with Goat Cheese Croutons

Friday:  Quinoa with Sweet Potatoes and Black Beans (p. 31), Pork Tenderloin, Spinach Salad with Glazed Pecans, Gorgonzola and Dried Cranberries, Raspberry Vinaigrette Dressing.  Recipe posted Friday.

Saturday: Grilled Chicken with McConnell’s Barbeque Sauce, Grilled Corn on the Cob, Mixed Green Salad with Bleu Cheese Dressing.

Crock Pot Wednesday this week will feature Paula’s Turnip Green Soup with my adaptations.

 GIVEAWAY! 

There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.

Be sure to sign up with Mister Linky on Tuesday.

 Someone asked me recently about my breakfast and lunch menus.  Honestly, I don’t really have those.  Hubby is the breakfast cook because I start my work day at 7 while he doesn’t usually start until 8:30 or 9. I usually take leftovers or a salad for lunch.  Sometimes it’s just yogurt and a piece of fruit.  I keep things on hand that Hubby is comfortable fixing for breakfast (oats, cereal, smoothie ingredients, peanut butter, cheese, sausage balls, breakfast rolls, pancakes, bagels, English muffins, etc.), and since he is in charge of the preparation otherwise, it’s always a surprise for me after I get out of the shower in the morning.  Is that sweet or what?

I always bake at least one loaf of a multi-grain bread each week.  We use that for toast, croutons and sandwiches.

SHRIMP, SPINACH AND MUSHROOM BARLEY RISOTTO

Makes 4-6 servings

6 cups water
1 pound large fresh shrimp, peeled and deveined
1 Tablespoon olive oil
1 (8-ounce) package baby bella mushrooms, quartered
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon salt, divided
1 (11-ounce) box quick-cooking barley
1/2 cup white wine
3 cups chicken broth
4 cups fresh baby spinach
1/2 cup shredded Parmesan cheese
2 Tablespoons fresh lemon juice
1/4 teaspoon ground black pepper

In a large saucepan, bring water to a boil over medium high heat.  Add shrimp and cook for about 3 minutes or until shrimp are pink and firm.  Drain and plunge shrimp into ice water to stop cooking.  Remove from water; set aside.

In a large Dutch oven, heat oil over medium-high heat.  Add mushrooms, onion, garlic and 1/4 teaspoon salt; cook 5 minutes or until vegetables are browned and tender.  Remove mushroom mixture from pan; set aside and keep warm.  Add barley to pan and cook for 1 minute, stirring constantly.  Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.  Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.  Stir in shrimp, mushroom mixture, spinach, cheese, lemon juice and pepper.  Serve immediately.

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