Quick & Easy Shrimp Stew

It’s no secret that I love food. It’s even hard to tell that I love to eat. (I so love to eat!) And a lot of nights when I’m super tied up with the kids and don’t want to cook the same things over and over again, I try to think of something different with the ingredients I already have. (Because once I’m in the house, I’m in and I’m not leaving!)

So, it’s Tuesday and we already did spaghetti, already had pizza, didn’t want a sandwich, OMG what are we going to do? At the end of the day when it’s dinner time, guess who does the decision mainly fall on? If you guessed me, you are so right. But I’m not complaining because I actually do enjoy cooking. (Sometimes.)

I love to make up food that actually turn out good and taste good. (Especially for my step-sons because I don’t want them to feel like they will starve when they are with us.) Yeah, I know I can be a little dramatic. It’s stressful being a step parent but I’ll get into that some other time. *nervous laugh*

Anyway, I’m looking through all cupboards of the kitchen trying to figure out something quick but good and filling. In the midst of brainstorming, I just so happened to look up at an old “fishbowl” glass I got from our honeymoon in New Orleans. The first thing that came to mind was how good their gumbo is. OMG, I seriously never had such good food! (& drinks- haha)

It would be wonderful to have a big bowl of gumbo.

One tiny problem.

I don’t know how to make gumbo. Even looking up recipes for it online, I didn’t have all the ingredients to make it. Crap! Now what?

I came across a bag of frozen shrimp and some Mexican rice and thought, “This could be good”.

Then I kind of lost track of what I was thinking about at the moment and went towards a Chili route. So, I got a can of kidney beans, tomato sauce, cayenne pepper, black peppercorn…

So, I took a chance and threw everything into a pot and it came out lovely!

No, really, it did. My stepson liked it. I was surprised because I thought it was going to be a mess! 20171106_203349

Ok, now I’m finally going to tell you how I made it. But first, the ingredients!

First, I cooked the rice. The directions on the bag say bring 2 cups of water to a boil in a saucepan. I put an extra cup in. (so 3 cups).  It’s obviously too much water but previously cooking this rice, I always end up adding more water anyway. So, while the rice is boiling for about 5 mins, reduce heat to medium heat and stir occasionally.
Have shrimp thawed out or sitting in warm water in a bowl thawing while you are cooking the rice. (saves time and it doesn’t take long to thaw.)

Chop up the whole potatoes a little before you put it in the rice.

Then add corn, beans and tomato sauce to the pot. Still stirring occasionally, add just a teaspoon of cayenne pepper. (A little goes a long way, trust me. Unless you love spicy, have at it! ) Add a little pepper to taste.

Now, it’s time to simmer. Just for about 10 mins, covered until beans and potatoes are tender. Stir occasionally. 20171106_203429

And that’s it! All done! Trust me, it’s good and goes great with crackers! It’s a perfect meal for a chilly night at home or a filling meal that doesn’t need any sides. Whenever I make this again, I will probably add some chopped bell peppers to it. (I love bell peppers!)

Try it and tell me what you think! It’s delicious and I’m sure you won’t regret it.

Until next time, stay spicy! 😉

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂

Quick hummus wrap 


Sometimes I don’t feel like cooking a full on full course meal. Sometimes I want something quick and easy. And maybe I don’t feel like leaving the house to go get fast food or a little low on money to order delivery.



I didn’t really want a sandwich and it was after 9pm (which doesn’t say much in my home).

Being that half of my family are pretty much vegetarian and/or on some kind of carb free diet, needed to come up with something quick.



With a few things I had already just lying around in my kitchen, I threw together a wrap. Who doesn’t like wraps?

Using larger burrito tortillas, hummus, chopped red bell peppers, fresh spinach leaves and just a dash of onion powder (for taste)

Simply spread a thin layer hummus on the tortilla all over. Take about a half hand full of spinach and put them on top. Next, place chopped red bell peppers on top of spinach. Then take each end and fold it a third of the way. Roll the rest of the tortilla like a burrito, firmly. And I like to cut mine in half. But that’s optional of course.

And enjoy! Quick. Simple. Delicious. (And maybe a little healthy *wink*)