Today is Boogeyman’s half birthday…..”four and a half”…the first year where half birthdays become monumental to our little guys. The day which sets them apart from the rest of the preschool world. The day in which life is measured in 6 month increments and being 5 offers worlds of maturity over 4 and a half. Don’t you love it when they start a conversation with “One time……when I was four and a half…” Who am I to judge, though, I just recently started an entire post with “One time, when I was 34 and a half“…….I get it. Half birthdays do kinda rock!! Drew sang him a silly little half-birthday song and promised him a day of half of a breakfast and half of a cup of juice, which didn’t go over too well with the “big guy”, so we settled on a half birthday celebration of four and a half fruit snacks and then onto our usual morning routine.
So anyway, that really has nothing to do with this meal because while it was Hunter Bear’s half birthday, there was no way he would ever consider eating this deliciously easy dish that I made tonight even with all the “new responsibilities” that come with being 4 and a half that we told him about (elusively so, but whatever works, right?).
In walks Make-Ahead Meal Aversion Girl from stage left: With all the half-birthday celebrating going on at our house tonight, I hardly had time to make a complicated meal, so I relied heavily on some slightly pre-prepared ingredients I had on hand to bring together a dish that my well-beyond 34 1/2 year old hubs happened to like very much! One can only hope that he will one day say, “One time when I was almost 35 and you were 34 1/2, you made me this really yummy dinner that only took like 20 minutes to get to the table”…….and then Hunter will say “and I was 4 1/2 and I ate Cheerios and milk and I really regret not eating your yummy food, mommy”………she blissfully fades off into a dreamworld of everyone eating the same thing for dinner every night………..
- 1 cup Ancient Harvest Quinoa
- 2 cups low-sodium chicken broth
- 4 oz Fresh Pesto
- 1/2 pound cooked shrimp, peeled and deveined
- 1/4 teaspoon each garlic powder and onion salt
- 1/2 pint grape tomatoes, quartered
- Salt & pepper to taste
- Freshly grated Parmesan cheese
- 3/4 cup packed chopped Fresh Basil
- 1/3 cup Extra Virgin Olive Oil
- 1/3 cup freshly grated Parmesan Cheese
- 1 Garlic clove, minced
- 2 tbsp Pine Nuts
- Kosher Salt & Fresh Ground Pepper to taste
- Cook the quinoa according to directions on the box replacing water with chicken broth. Toss with Pesto.
- Season shrimp with garlic powder and onion salt. Add shrimp and tomatoes to quinoa.
- Season with salt and pepper and serve with Parmesan cheese.
- Using a food processor, combine chopped basil, olive oil, Parmesan cheese, garlic and pine nuts. Blend until smooth. Add salt and pepper to taste and blend to combine evenly.
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