Have you guys seen this 30-day plank challenge going around Instagram? You should join me.
I just did the first day yesterday. 20 seconds was kind of a struggle for someone like me cause I’m super out of shape. I started shaking by the end of it, but I think the more I do it and if I keep up with the challenge, I’ll be ok.
I’m excited to see if I can actually do it all! You should join me :) we can cheer each other on! Challenges are fun. I’m competitive so this is perfect for me, haha
Let’s chat about restaurants and their skimping ways. Does it bother you when you go out to a restaurant to eat and you order a protein heavy dish – say, shrimp scampi – and when your plate comes, you get two pieces of shrimp and nothing else?
I don’t get what the point of skimping on the protein is.
Yeah, sure, it’s cheaper to give customers less of what’s expensive to the restaurant but isn’t the point to have repeat business and to not skimp on your customers so they’ll have a good experience and come back for more?
I never understood that skimping concept. I especially hate ordering seafood dishes at restaurants because I know I get close to NOTHING on my dish and I pay an exorbitant amount.
This is why I like making seafood dishes at home. It’s cheaper to buy it at the market and you can control how much protein you get in each dish. :)
This lobster & shrimp mac n cheese is FULL of lobster and shrimp. I definitely didn’t skimp on the pieces and there’s definitely some in every bite.
The cheese I used was a Kerrygold Killaree cheddar cheese and I also used gruyere cheese. It’s so rich and creamy.
Perfect comfort food! This makes a lot which means lots of leftovers and it’s totally worth splurging on the lobster and shrimp :) you get your money’s worth with this recipe – way more than going out to eat at a skimpy restaurant!
- 3/4 pound of any spiral pasta, such as rotini or fusilli
- 2 cups 2% milk
- 4 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 6 ounces Gruyere cheese, grated
- 4 ounces Killaree cheddar, grated, or any white cheddar
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 1 pound cooked lobster meat, chopped in 1-inch pieces
- 1/2 pound cooked shrimp, chopped in half
- 1/2 cup Italian breadcrumbs
- In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.
- Preheat oven to 375 degrees Fahrenheit.
- In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper. Add the cooked pasta, lobster meat, and shrimp. Stir well to coat everything with the cheese mixture.
- Place the entire mixture into a large pie dish or casserole dish. I used a 9" ruffled pie dish.
- Melt the remaining 2 tbsp. of butter with 1/2 cup of breadcrumbs. Sprinkle on the top of the mac n cheese and bake for 30-35 minutes until mixture is bubbly and the breadcrumbs are brown on top.
- Serve warm and store leftovers in an airtight container for up to 5 days.
Source: Adapted from Ina Garten
*Nutrition facts are an estimate and not guaranteed to be accurate.