We had plans to head out for dinner over the weekend, but hubby’s bike ride ran longer due to a Computrainer issue. So, he nicely asked if I mind staying in….Well, what could I say. He did ask nicely. So, I pulled a pound of shrimp out of the freezer to defrost, cancelled our plans, and prepared one of my 30 Minute Healthy Dinners recipes (once the shrimp was defrosted). When I scoured the kitchen for several side dishes, I ended up with:
30 Minute Healthy Dinners – Garlic Shrimp & Butternut Squash with Asparagus.
Garlic Shrimp
Butternut Squash with Rosemary
and
Asparagus
This recipe serves 2 people and calls for a pound of shrimp and a whole butternut squash, so chances are you will have leftovers. Enjoy them…
GARLIC SHRIMP
INGREDIENTS
- 1 pound shrimp; shells removed and cleaned
- 4 garlic cloves, diced
- 3 lemons, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
PREPARATION
- Preheat oven to 425.
- Combine the above ingredients in a glass bowl and toss a few times.
- Let sit for 15-20 minutes.
- Pour shrimp onto a cookie sheet and bake for 10 minutes.
BUTTERNUT SQUASH
30 Minute Healthy Dinners – Butternut Squash with Rosemary. Enjoyed as a leftover…
INGREDIENTS
- 1 butternut squash, peeled and diced (I like small bite size pieces)
- 1 medium onion, diced
- 2-3 rosemary sprigs, pulled off the stem
- 1/4 water or broth of your choice
- 2 tbsp olive oil
- Salt and pepper to taste
PREPARATION
- In an iron skillet over medium heat, warm 2 tbsp olive oil.
- Saute the onion until just tender and add the butternut squash.
- Stir every few minutes and after 10 minutes, add 1/4 cup water or broth, salt, pepper, and rosemary.
- Cover and stir every few minutes until squash is soft.
- Remove cover and cook a bit longer to desired texture.
Serve with asparagus or your favorite greens. Done..
Be sure to check out our other 30 Minute Healthy Dinners recipes.
– DANA
WHAT’S YOUR FAVORITE 30 MINUTE HEALTHY MEAL RECIPE?
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I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
