What's In My Kitchen That I Can Throw Together?

Sometimes you have those nights where you don't feel like making anything elaborate, and your wallet is telling you that you still need to eat at home. So you rack your brain for what's in the house and how you can throw it together into something yummy. We still had a ton of potatoes, zucchini, and onion leftover from my mother-in-law's garden, plus I had frozen corn and shrimp in the freezer. Hmmm.

Enter baked rosemary garlic potato slices, and a thing I like to call a stir-fry with shrimp, corn, onions, and zucchini. These are some of the easiest non-recipe dishes you will ever make.

Preheat your oven to 375. For the potatoes, simply cut them into medium-thick slices, then dump them in a big mixing bowl. I had 1 russet potato and a few small red potatoes. Finely chop at least a sprig of rosemary (we had some in a pot on our deck) and about 3 cloves of garlic, then add them to the bowl as well, but reserve some of the rosemary to top the potatoes after they're done baking. Finally drizzle them with olive oil and season with salt and pepper, then mix to coat.

Line your potatoes on a greased baking sheet and bake for 15-20 minutes. Top with the remaining rosemary. So delicious!

While your potatoes are baking, defrost your frozen shrimp (you can eyeball how many you want), then peel. In a large skillet heat a few tablespoons of olive oil over medium heat, then add in some roughly chopped onions. Stir the onions for about 2-3 minutes until they become tender, then add in your zucchini and corn. Stir this mixture for another minute or two, then add in your shrimp and cook until pink. Season with whatever you like, I used a little salt and pepper and one of my favorite McCormick's seasonings, Sweet Onion and Herb. It's a light summer dish that's healthy!