This is the time of year for resolutions. I made a resolution last year to make healthier choices and to make dinner 6 nights a week. As a daughter of a restaurateur, eating out is the norm for me. Last year I was doing some budgeting and I nearly fainted when I realized how much money we were spending on restaurants. In all honesty, most of the restaurants were not even that great. We were spending way too much on food that was bland at best. We have happily limited the number of take-out dinners we are eating and I realize that having a healthy dinner on the table was not as much work as I thought.
I have started cooking for the freezer. When I make a freezable dish for dinner I often double it and freeze half for another night. We always have home-made spaghetti sauce, soups and crock pot meals in the freezer ready to go. Eating freezer meals can get a little boring though. I love cooking, so I did not want to give that up entirely.
When I was made aware of the healthy recipes available at Ricardo Cuisine I was pleasantly surprised at how quickly the recipes come together. I love that the recipes have that wow factor without all the fussy work!
For dinner tonight I chose to make Cream of Butternut Squash Soup with Cajun Shrimp. WOW without the fuss. The soup is so easy to do and is creamy without the calories. It is perfect with or with the shrimp. I wanted save some shrimp for hubby’s lunch with a salad but all the shrimp disappeared. Mom win! Next time I will double the shrimp to ensure left overs.
First thing I did was prep the ingredients. This makes me happy having everything laid out and ready to go.
And the process began.
The soup is great on its own but when the spicy Cajun Shrimps and pecans are added it becomes a real treat. Restaurant caliber, at home, on a weeknight.
I will be making this recipe again and I can’t wait to try another one from the Ricardo website. I may try out one of the many delicious looking Ricardo Cuisine desserts.