Welcome to Simple Saturday!
Here is last night’s yummy, frugal and very simple recipe. It was definitely the Meal of the Week!
Corn Cakes – 2 boxes of Jiffy corn muffin mix, 2/3 cup milk, 2 eggs, one can of sweet creamed corn and 1/2 can regular sweet corn. Mix and prepare just as you would pancakes.
Spoon shrimp and sauce over corn cakes and serve with fruit smoothies. Trust me, it’s a perfect combo, it was delicious – except for the fact that I used shrimp I had in the freezer that had been cleaned and shelled, but it didn’t occur to me that it still had the tails on until dinner was ready. Be sure to take the tails off if you try this, duh!
We have two birthdays at Our Krazy Kitchen this week – be sure to stop by to wish our Tuesday host Min and our Wednesday host Chaya a Happy Birthday!
Have a great weekend 🙂
Talk about coincidence, I just made a black bean and corn salsa for lunch and have 1/2 can of corn in the fridge. “We’ll use it for something,” Alexis said. She was right, corncakes here we come!
I’ll have to try the corncakes- but not the shrimp- we’re allergic.
Shrimp on a $1 a day – now that’s budgeting! I can’t wait for some fresh gulf shrimp!
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