Here are the recipes from last night’s dinner. The shrimp seasoning was great, but would have been even better if we had let it marinate all day or overnight. I especially loved this potato recipe, but they do take some time, so plan ahead.
Chili Lime Shrimp Skewers (adapted from Budget Bytes)
- 1 pound medium shrimp, peeled, deveined, and thawed if frozen
- 1 t chili powder
- 1 T olive oil
- 1 t honey
- 1 tsp soy sauce
- 2 cloves garlic, minced
- Juice of 1 lime
- Wooden skewers
1. Marinate your shrimp in the seasonings (we did it directly in the original bag…then realized that we forgot to peel them, so we made a mess peeling them afterwards...)
2. Add 10 – 12 shrimp to each skewer.
3. Place on grill for about 2-3 minutes per side (if you’re using a real grill instead of a little George Foreman like ours, you will need to decrease the time).
Twice Baked Broccoli Potatoes (adapted from Skinny Taste)
- 4 medium russet potatoes
- 1-12 oz. bag frozen broccoli (missing from the photo below)
- ½ white onion, chopped
- ½ cup low fat buttermilk (we didn’t have buttermilk, so we substituted with ½ cup milk plus ½ T lemon juice)
- 1 T chopped green onions
- 1 T fresh thyme
- 1 cup shredded sharp cheddar cheese
- 1 T olive oil
- Sea salt & pepper
1. Preheat oven to 425 degrees. Pierce potatoes several times with a fork, rub with oil and sea salt. Bake for 1 hour.
2. Meanwhile, prepare frozen broccoli as outlined on the package and set aside.
3. When the potatoes are ready, reduce oven temperature to 400 degrees. Cut the potatoes in half lengthwise and scoop the flesh out into a large bowl.
4. Mash with a potato masher (I have one now thanks to Grandma Anne!) Add the buttermilk, onions, green onions, thyme, half the broccoli, and half the cheese.
5. Spoon mixture back into the shells and bake for 5 minutes. Top with remaining cheese and broccoli, and then finish with 5 more minutes in the oven to melt the cheese.