Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good! 🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!

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INGREDIENTS
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
MARINADE FOR THE SHRIMP:
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
INSTRUCTIONS:
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven! 🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
MAKE
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!

And….:

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This seriously has SO MUCH FLAVOR!!!!!

LOVE LOVE LOVE LOVE!

I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY! 🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!

LOL.

So now, on to the recipe that I was still able to make later that evening!

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Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

Ingredients
For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan

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Directions

  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
Enjoy!!!
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This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:
//

Lemon Zucchini Muffins with a Lemon Glaze

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These are DELICIOUS! They are so light and fluffy, and lemony! They taste like summer! And, you get to use up a zucchini that’s been sitting in your fridge for a little bit too long! YUM!

Ingredients:

  • 2 cups all purpose flour (then remove 2 TB and put back into bag of flour)
  • 2 Tb of corn starch ( to replace the 2 TB of flour you removed)
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cups sugar
  • 2 TB lemon juice
  • 1/2 cup buttermilk (If you don’t have buttermilk, just add 1/2 TB of white vinegar to your milk and let sit for 2-3 min)
  • zest of 1 lemon
  • 1 cup zucchini grated (on the cheese grater)

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB skim milk (or unsweetened coconut milk)

Directions:

  1. Mix flour, salt, corn starch and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased muffin tin. It makes about 16 muffins.
  6. Bake at 350 for 12-15  minutes.
  7. While still warm, make glaze and spoon over the muffins and then sprinkle lemon zest over the top.