Savory Saturday

In the past I posted my menu on Mondays, but I have decided to start posting them on Saturday instead. So here we go for the next week:

• Sunday - Roast and Potatoes
• Monday - BBQ Beef Sandwiches (using leftover roast)
• Tuesday - Shrimp and Rice
• Wednesday - Homemade Macaroni and Cheese
• Thursday - Fish Tacos
• Friday - Ratatouille
• Saturday - Homemade Pizza

I found this recipe for Shrimp and Rice on Kraftfoods.com:

• 1 Tbsp. oil
• 1 lb. frozen large shrimp, thawed, peeled and deveined
• 2 cups low-sodium chicken broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1-1/2 cups instant white rice, uncooked
• 2 cups frozen broccoli florets, thawed

• HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.
• STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.

I am going to modify it because I don't use instant rice, so I will make some changes to step 2. I will let you know how the kidlets like it.

***Update - I made the Shrimp and Rice last night for dinner. Everyone thought it was just so-so, except me. I really liked it and it was even better warmed up today for lunch.