Happy Easter!

I hope everyone had a lovely holiday. My parents came out West for it and we had a wonderful time. Big shout out to what a lovely job my sister did hosting in her beautiful new place!

Sunday Supper - Easter Edition

As Easter was on Sunday, I didn't have my normal supper. I had a lovely dinner at my sister's with my family and friends. My contribution were the above Watercress & Roquefort Eggs.

1. Hard boil a dozen eggs. (I put the eggs in a large pot filled with water until the eggs are covered by about an inch. After it reaches a boil, I remove from heat and cover for 12 minutes.)

2. After the eggs have cooled, halve them and scoop out yolks. Feel free to use less yolks if you want to cut out fat and cholesterol. I would use at least 6.

3. Mix in 1/2 cup whole wheat breadcrumbs, 1/4 cup reduced fat sour cream (I used non dairy tofu sour cream), 2 tbs chopped watercress, 1 1/2 tbs Roquefort or other blue cheese, and 2 tbs lemon juice.

4. Put mixture into a plastic bag, snip one corner and pipe mixture into the egg white halves. Garnish with watercress

Sunday Supper - Spicy Shrimp and Tomato Pasta

I had a super busy weekend so I needed something quick for my week's lunches. I didn't want to mess around with lots of ingredients or lots of dirty dishes so I decided on this gem from Martha's Everday Food's Fresh Flavor Fast.

1. Boil 1 lb penne pasta to al dente - I used wheat but the recipe called for regular, which I only eat on special occasions.

2. The recipe also called for cooking the shrimp in another pan in two batches. Instead I cooked the 2 lbs shrimp in the empty pasta pot - the penne was sitting in the colander.

3. I added the shrimp to the colander filled with penne and reused the pot one more time. I added 3 cans diced tomatoes, 3 tbs capers, 2 cloves of garlic thinly sliced, and 1/2 tsp red pepper flakes. I stirred the sauce over medium heat until thickened. Combine pasta, sauce, and shrimp and mix well. Portion off and enjoy!

So easy but so good!