Tag Archives: butternut squash

Tilapia For Dinner

I love when I think I have good ideas for dinner during the day.  One thing I am not exactly good at is meal planning.  I have ideas of what foods I am going to cook every night, but I don’t always know how I’m going to prepare a food especially as the week goes on.  Thursday night meals always seem to suffer, but tonights was different.  Here’s what we had…DSC01710DSC01707DSC01706

 

 

 

 

 

 

 

Picture #1 = Tilapia

  • 1lb tilapia
  • italian seasoning
  • mixture of olives
  • sundried tomatoes
  • crushed red pepper flakes
  • garlic powder
  • parmesan cheese

This was extremely easy.  First, I sprinkled the garlic, italian seasoning, and crushed red pepper flakes on the fish and put it in the oven for about 5-10 minutes at 400.  Then I took the fish out and flipped it to the other side sprinkling it again with garlic and italian seasoning.  I then sporadically placed a mixture of olives and the sundried tomatoes around the fish, and sprinkled the fish with the parmesan cheese.  I then cooked it until it was done.  My less than happy to eat fish husband enjoyed it, so it wins in this house.

Picture #2 = Mashed Winter Squash Casserole

  • 1 butternut squash
  • 1 acorn squash
  • half a can of pumpkin
  • pumpkin pie spice
  • nutmeg
  • cinnamon
  • 2 tsp. maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tbsp. margarine

I first cooked the butternut and acorn squashes until soft.  I then cut them in half and scooped out the insides, and put them into a bowl.  I also added the canned pumpkin.  I then put in all the seasonings and mixed.  I then sprayed an 8×8 pyrex pan with cooking spray and put the squash mixture inside.  I then sprinkled more pumpkin pie spice and nutmeg on top and put it back in the oven to get crispy on top at 400 for about 15 minutes or so.

Picture #3 = String beans

  • Bag of string beans from the grocery store
  • Salt
  • Pepper
  • Margarine

I simply microwaved the string beans in the bag for 4 minutes.  Then I took the string beans out of the bag and sprinkled the pepper, salt, and margarine on top, and then mixed it together.

Such a yummy dinner!

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New Flavors

Sorry about the lack of a post yesterday. I had full intentions of blogging, but by the time it actually came down to it…I decided I was exhausted and a night away from the computer was in order. Since I spend all day long on the computer at work, sometimes the nights need to just be for television or reading.
Last night’s dinner was one of those meals that was cooked from exhaustion too. I simply took this can of Amy’s soup.DSC01610  Then I added leftover vegetables and chicken, and heated it in the microwave, and got this.DSC01606  Then I cooked an acorn squash in the oven with a little cinnamon on top.DSC01607  This was very good, and I took the other half to eat for my lunch today.

 

 

 

 

 

 

Now for tonight’s dinner, that was a much different story.  I took these Trader Joe’s sausages out of the freezer this morning.DSC01614  Tonight, I sliced the sausages along with onion and shiitake mushrooms, and then topped the whole thing with fresh basil leaves.  I baked this between 375 and 425 for about 30 minutes.  We like when the sausage is very done and browned.DSC01619  The shiitake mushrooms were great in this.  I’m really happy I added them.  I topped this with a little hot sauce once it was on my plate…so good!

On the side we had roasted broccoli and a mixture of roasted butternut squash with turnip and parsnip.

I make a lot of roasted broccoli, so tonight I thought I would do a bit of a different flavor.  I chopped my two heads of broccoli and drizzled the juice of half a lemon and about 4 chopped garlic cloves.  Then I sprinkled pepper and salt.  It turned out really well.  I’m happy for new flavors.DSC01622  For the roasted root vegetable mixture, I chopped a butternut squash, two parsnips, and three turnips and tossed it in olive oil spray, salt, and pepper.  This cooked for the longest time…probably about 40 minutes.  Just to note, everything was cooked in the oven and at the same temperatures so it could all cook at the same time.  The broccoli was in for the least amount of time, and I actually split the cooking so that it cooked for a few minutes at the beginning and then when it got closer to everything else being ready, I put it back in. 

Hopefully I’ll get some good sleep tonight.  I was a bit too tired at work today.  Enjoy the rest of your nights!

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Shrimp on Salad

For brunch today I had such a good omelet.  It was egg whites with mushrooms, pepper, broccoli, tomato, and avocado.  I also asked for salsa on the side.  I also had some of my potatoes and an iced coffee.  It was truly delicious.

After brunch we visited Brooklyn for a short time to drive my husband’s grandmother home followed by a trip to Trader Joe’s and Stop and Shop.  Since today was such a warm beautiful day, I felt that a yummy light salad was in order.  I filled up a big bowl with romaine, baby lettuces, mini persian cucumber, mini peppers, mini heirloom tomatoes.

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There was one secret ingredient.  Besides the shrimp, this was the highlight.

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Mangos are so good on salad.  I really love the flavor it adds.

To make the shrimp, I started with a bag of frozen uncooked shrimp that I purchased at Trader Joes.  I let the shrimp defrost in a colander with cold running water.  Then I peeled the shrimp, and started making the marinade.  Here were the main ingredients.

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Pomegranite vinegarette, gluten free soy sauce, Trader Joe’s Orange Vinegar, and honey.  After these were mixed in a big ziplock bag, I added garlic powder, crushed chili pepper, lemon juice, a drop of olive oil, and italian seasoning. 

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Then the shrimp went into a grill pan, and cooked until they were slightly browned.

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To my salad I added a fresh sliced beet and some crumbled goat cheese.  This was so good.

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Along with the salad, since I knew this wouldn’t be filling enough for the husband, I roasted some butternut squash.  I bought already peeled and sliced squash today.  I put it on a slightly oiled baking dish and sprinkled it with salt and pepper.  This roasted for about 25 minutes at 425.  We like things a little crispy here.  This was sweet and tasty too.

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I may have some mango sorbet later, but it depends on my hunger.  It may turn out to be a very mango evening.  We shall see.

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