Speedy Pantry Dinner.

If you really want to get time back on your side, its as easy as purchasing a few minutes here and there in the form of pre-prepped ingredients. You know, when your recipe calls for sliced olives purchase sliced California Ripe Olives, if it calls for sun-dried tomatoes, use the ones packed in oil that are recipe ready. No need to take on any unnecessary tasks.

As always, you'll find a bunch of "secret weapons" in the canned and frozen foods sections of your supermarket, but nowadays there are chopped onions, peppers and other fresh veggies just hanging out in the produce section. They're waiting for you. Use them to your advantage!

 

Let's be honest here.

Your meal doesn't taste a whole lot different whether you do the chopping or let someone else do it for you. If you don't believe me just give this one a try. First time, be my guest, go out and buy a bunch of "whole foods" and get started. Next time, begin with the pre-prepped ingredients.* Now, what could you possibly do with an extra thirty minutes a day?

Sliced California Ripe Olive and Shrimp Sauté

• 1 Tablespoon Olive oil
• 2 cups (8 ounces) Chopped yellow onion
• 1 1/2 pounds Peeled and deveined large shrimp
• 2 cup Chopped roasted red bell peppers
• 1 (2.25ounce) can Sliced California Ripe Olives, drained
• 1/4 cup White wine
• 1/4 cup Prepared pesto
• 2 Tablespoons Lemon juice
• Salt and red pepper flakes to taste

Heat olive oil in a medium sauté pan over medium high heat. Add onions and cook for 3-4 minutes, stirring occasionally. Stir in shrimp and cook for 1-2 minutes, then mix in roasted peppers, California Ripe Olives, wine, pesto and lemon juice. Season with salt and pepper flakes and continue cooking for 1-2 more minutes until shrimp are pink and mixture is heated through. Serves 4. Serve over pasta or white rice.