Move over Rachael Ray

Tilapia fillet with cilantro sour cream, sauteed spinach with garlic,

tarragon roasted sweet potatoes, and curried butternut squash puree.

As much as Rachael Ray drives me absolutely bonkers, the concept of 30 minute meals has a lot of appeal for people nowadays. Let's face it, we live in a fast paced world. Most people don't have or don't make time for nutritious, delicious family dinners anymore. Which seriously breaks my heart (See The Purpose of This Blog).

Anyway, I digress. I think the reason a lot of people don't have home cooked meals anymore is because they just don't know how to go about putting good food on the table in short order. What most people need is a little inspiration. Here it is.

Fish. Yes, I recognize some people don't like seafood. However, I must extol the virtues of fish, for it has the ability to go from freezer to table in 15 minutes. No joke. My roommates and I shop at Walmart for most of our groceries (except for produce, in which case we go to Sunflower). There we buy bags of individually vacuum sealed fish fillets. Some weeks we buy salmon, others we buy cod...this week was tilapia. You can get 4-5 filets for about $4.98. Not bad, not bad. So now that we know it's relatively cheap, lets get back to the time factor. Freezer to table in 15 minutes. I wasn't kidding. Is that not the most beautiful thing you've ever heard? All you do is throw the fillets (once out of the plastic of course!) on an oiled sheet pan, sprinkle with salt and pepper (and whatever spices you may care to use), and put them in the oven under the broiler. 10-15 minutes later, they are done. In the meantime, you can whip up some tasty sides, and there you have it! Dinner on the table in 15 minutes. Take that Rachael Ray. You're 30 minute meals just got their butts handed to them!

!!!!!!Tasty Side Ideas!!!!!!!

Curried Butternut Squash Puree

1 butternut squash, peeled and seeded

1 tsp curry powder

1 TBS agave syrup (honey works well too!)

1 TBS butter

salt and pepper to taste

1. In a large pot, bring liberally salted water to a boil

2. Meanwhile, dice the butternut squash into small chunks

3. Once the water is boiling, add the squash and cook until fork tender, about 10 minutes

4. Drain the water from the squash, and return to stove

5. Add the butter, salt, pepper, curry powder, and agave

6. Mash with a potato masher. Or puree in blender or food processor. Or bust out your immersion blender and puree it stovetop. Whatever your little heart desires.

Tarragon Roasted Potatoes

One of my favorite sides. It's my go to side when I'm feeling lazy and I don't want to put in a lot of effort but still want something delicious and good for me.

2 large russet potatoes, well scrubbed, skins on (or red potatoes, or yukon gold potaoes.....you get the point)

1 large sweet potato, peeled (yams are okay as well)

1-2 tablespoons dried tarragon (located in the spice aisle of course!)

Olive oil for drizzling

Salt and pepper

1. Preheat the oven to 425 degrees

2. Dice the potatoes in about half inch cubes.

3. Transfer potatoes to an oiled sheet pan.

4. Drizzle the potatoes with oil, sprinkle with salt, pepper, and tarragon.

5. Roast in the oven until fork tender, about 15-20 minutes