Recipe: Rosemary Shrimp with Butternut Squash

I usually cook by throwing bags of Trader Joe’s food into a pot and hoping it comes out okay. This one turned out pretty good so I thought I’d share it. It’s under 300 calories (really!) and less than 2g sugar, with a ton of fiber and a little bit of fat to keep you feeling full.

Rosemary Shrimp with Butternut Squash, ~300 Calories

Rosemary Shrimp with Butternut Squash, ~300 Calories

1 TBS butter
5 cloves of garlic, crushed
1 bag (12 oz) pre-cut butternut squash
rosemary to taste
1 (10 oz) bag frozen brown rice
1 bag (16 oz) large frozen shrimp, thawed & rinsed
1/2 bag fresh baby spinach
1 plastic basket cherry tomatoes

Saute the garlic in the butter until it turns golden brown. Add butternut squash and rosemary. Turn down the heat and cover the pot for a few minutes. Add the frozen rice, mix it all up, and then cover it until the squash is as tender as you like. It smells AWESOME at this point. Add the shrimp, spinach, and cherry tomatoes, mix and cover again until the spinach wilts.

Makes 4 servings (see photo for portion size) under about 300 calories and less than 2g sugar. Approximate carb-protein-fat ratio: 55-35-10