These pics are from yesterday. I was all over the pace! In celebration of my boy T-Roy winning the office NCAA bracket (I came in second), we decided to have a wings luncheon. I brought in some cookies, and chips too and at lunch we picked up wings from Wing Stop. They're alright, not the best but the store is pretty close to the base.
I started the morning with an oatmeal raisin cookie, and a little later enjoyed my usual yogurt and 2 Cuties. For lunch, I had original hot wings, some ruffles, and some carrot and celery sticks.
After work, I went to my first Zumba class. It's a high impact Latin aerobics class that is so much fun! I've been wanting to go for awhile, but haven't had the energy. When I got home, I was so tired and hungry and the thought of cooking was the last thing on my mind. After sitting there for about a half an hour I decided to get up, and cook. So I came up with the shrimp pasta dish above. I altered a Barefoot Contessa recipe to use what I had at home. It was SO good that I had to get seconds! There was even enough leftover to freeze for another time. Here's the original recipe:
Ingredients
nocoupons- Vegetable oil
- Kosher salt
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
For lunch, I headed over to El Taco Tote. This place is delicious! Have you heard of this place? It's a Mexican franchise that originated in Juarez. They grill all of their meats, and offer a huge selection of fresh made salsa's on their salsa bar. You can also fill up with fresh cucumbers, radishes, jalapeno's, onions, etc. When you get taco's, you can choose either flour or corn tortillas, and then you pick your meat. I usually get one chicken, and one top sirloin. Oh, and their beans....they have boring ole re-fried beans and the most delicious charro beans that I have ever had! I can't even describe them. They are boiled pinto beans with bacon, and onions, and cilantro (but not too much), and tomatoes, and a whole lot of goodness that I don't what it is...My pictures suck because I had to use my camera phone. 
I love breakfast, but I hate eating out for breakfast. With the exception of breakfast burritos, I feel that I can make a better breakfast at home and SO much cheaper. Last weekend my boyfriend and I went out on Saturday morning and it was nearly $30 for breakfast, drinks, and tip. It's ridicules! So during the week, I like to eat light and on the weekends I usually splurge. This morning, I copied a local favorite by making a bowl of papas. It's so easy and really really delicious! Papas is a bowl of pan fried potatoes or hash browns, topped with bacon or sausage, chile, cheese, and an egg.
