Monday's Menu

Here are a couple of recipes that I've come across lately and they are both healthy and really tasty! Bon appetit!

Despite the name, this first recipe is so good! I will be making it frequently for my boys as the days get warmer and they need a little snack to cool them off. It's a also an ingenious way to sneak LOTS of spinach into their diet!

Green Slime Smoothie

http://allrecipes.com/Recipe/Green-Slime-Smoothie/Detail.aspx?src=etaf

This one is light, super easy and a nice change of pace if your menus usually revolve around chicken and beef!

Linguine with Shrimp Scampi

from the Barefoot Contessa

Vegetable oil (just a little to keep pasta from sticking)
Kosher salt
3/4 pound De Cecco Capellini pasta
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (optional)
1/2 lemon, zest grated (if big lemons, use ½ a lemon…if small lemons, maybe whole lemon)
1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
1/8 teaspoon hot red pepper flakes

plenty of fresh-grated parmesan cheese

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 2 to 3 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, parmesan and toss well, and serve.

Can't Come up with a Menu for the Week?

If you dread the task of coming up with a menu every week, then you might consider utilizing a wonderful resource that you have in home - your husband! Most husbands are content to let the wife plan the meals and make the preparations. They are happy enough with whatever edible option ends up on their plate. They may appreciate an opportunity to put in their say for a change. You both win - you get a break from planning and he gets to eliminate the element of surprise for a week!

Pistachio Chicken and Pudding Cups

PISTACHIO CHICKEN

We tried this new recipe last night. It was super easy and delicious!

*chicken breasts pounded thin

*1 cup chopped pistachios

*1/2 cup bread crumbs

*2 T. dijon mustard

*2 T. olive oil

*2 T. honey

*salt and pepper to taste

Combine nuts and bread crumbs and spread on a plate. Combine all other ingredients in a bowl. Dip chicken in bowl and cover with honey mixture. Then dredge in nut mixture. Bake at 350 degrees for 35-40 minutes.

PUDDING CUPS

You can custom make this dessert to suit anyone's tastes! Feel free to substitute ice cream for the pudding (just assemble and then freeze until ready to serve).

*12 mini (3-inch rounds or so) Graham Cracker prepared pie crust shells (or feel free to make your own)

*1 large package of pudding, made according to directions

*toppings of your choice

Fill half of Graham cracker cup with pudding. Add toppings (sliced strawberries, chopped Heath bar, etc.). Fill to the top of the cup with more pudding. Sprinkle toppings on top or place one slice or chunk of the topping to hint at what's inside! Chill and serve.

ZEST!

Have you discovered the joy of zest-ing? If not, I highly recommend this simple addition to an assortment of dishes for a burst of flavor that will transform a routine meal into something special! Use lemon zest (on fish or in pancake batter - see below), orange (in Asian dishes) or lime (great with Mexican).

Lemony Blueberry Pancakes

Add a little bit of lemon extract and lemon zest to your pancake batter and you might decide that you can't go back to regular blueberry pancakes again!

Regular pancake mix

blueberries

lemon zest (to taste)

lemon extract (1/2 t. or to taste)

Add zest and extract to the batter. Stir well. Cook pancakes as directed, adding blueberries after batter has been poured on the skillet.

What's in the Pantry?

You may always be extremely resourceful with what you have in the back of the fridge and pantry, and if you are, this post is not for you. This post is for those of us who don't think we have time to survey what we already have and plunge ahead with the menu plans and grocery lists as if we have nothing at home to work with. So before planning (and spending), try simplifying your menu using the following ideas:

1. Dump Salad: If you have accumulated lots of random leftovers throughout the week, try combining it, or "dumping it," all in a salad. There are usually scraps of a Rotisserie chicken, half cans of yellow corn or black beans, hummus, pieces of tomato, cheese, and cooked veggies from previous meals - create an easy dinner and clean out your fridge all at the same time!

2. Sandwich Night (which could be bread/tortilla/pita/etc.): Continuing with the same idea as above, gather meat, cheese and an assortment of toppings to assemble dinner in minutes!

3. Soup: And again, heat up a combination of chicken or beef broth and water on the stove and add just about anything to it. You can always use rice or pasta to bulk it up a bit.

4. Breakfast for Dinner: Take a look in your fridge right now and chances are good that you have all you'll need for a hearty breakfast-dinner! Scramble some eggs, make French toast or pancakes, cook sausage, ham or even a hot dog. Add whatever fruit you have on hand and there you go - it's the breakfast you always crave in the morning but never have time to make!

Homemade Granola

I just found this recipe on a friend's blog and I thought I'd pass it along (thanks, BG!):

Tracy’s Homemade Granola

3 cups old-fashioned rolled oats (not instant)
1 cup sliced almonds
1 cup sunflower seeds
1/2 T ground cinnamon
1/4 t salt
1/2 cup grade A dark amber syrup
2 T butter
1/2 cup craisins
1/2 cup dates
1/2 cup chocolate chips

1) Preheat oven to 325
2) Mix together the first 5 ingredients
3) In a small bowl, stir together the syrup and melted butter.
4) Pour the syrup mixture over the dry ingredients, coating the dry ingredients well.
5) Spread this mixture onto baking sheets (either greased or lined with parchment paper)
6) Bake at 325 for 30-45 minutes until golden brown, stirring occasionally.
7) Add the craisins, dates, and chocolate chips or whatever dried fruit combination you prefer.

Try this recipe on top of Greek yogurt with a splash of honey - delicious and healthy, too!

Chicken! Chicken! Chicken!

If you're growing weary of the same old chicken recipes, try these extremely easy and tasty dishes!

CHICKEN ENCHILADA DIP

1 lb. skinless, boneless chicken breast halves

1 (8 oz.) package cream cheese, softened

1 c. mayo

1 (8 oz.) package shredded cheddar cheese

1 (4 oz.) can diced green chile peppers

Boil chicken breasts until cooked through.

Cool and shred with hands into small pieces.

Mix cream cheese, mayo, cheddar, and peppers in a large bowl.

And chicken and mix well.

Transfer chicken mixture into medium baking dish.

Bake uncovered at 350 degrees for 30 minutes or until edges are brown.

Serve with Frito scoops or tortilla chips.

HERBED YOGURT CHICKEN

1 1/2 c. plain yogurt

1/4 cup lemon juice

1 t. onion salt

1 t. paprika

1 t. celery salt

1 t. Worcestershire sauce

1 (16 oz.) package herb stuffing mix

tad of melted butter

Combine yogurt and next 5 ingredients. Marinate chicken breasts in yogurt mixture overnight or at least 4 hours. Remove chicken and coat with herb stuffing mix. Place in shallow baking dish that has been sprayed with cooking spray. Bake at 350 degrees for 40 minutes. While hot, pour melted butter evenly over each breast (not too much or it gets too greasy).

From Food for Thought - Junior League of Birmingham cookbook

CHICKEN, SPINACH AND FETA

Heaping portion of spinach

Extra virgin olive oil

Lemon pepper, to taste

Handful of Rotisserie chicken

Feta cheese, to taste

Handful of walnuts, toasted

Craisins, to taste

Saute large amount of spinach in extra virgin olive oil until leaves are fully wilted, add lemon pepper to taste. Combine spinach, warm Rotisserie chicken, feta, walnuts and craisins. It's that simple. Enjoy!

Homemade Mac and Cheese and Falafel Pita

My friend gave me this recipe recently when I was looking for an alternative to boxed Mac 'n Cheese.

HOMEMADE MACARONI AND CHEESE

1/2 box macaroni noodles, cooked

1 package shredded cheese

1 T. butter

1 egg

1 cup milk

1 t. salt

1 t. dry mustard

Mix in bowl. Cook for 45 minutes at 350 degrees.

Here's a healthy and delicious Middle Eastern meal that can cover lunch, dinner or, if you really like it, both!

FALAFEL PITA WITH CUCUMBER-YOGURT DRESSING

1/4 cup minced red onion

1 T. Dijon mustard

1 t. ground cumin

1/2 t. paprika

1/4 t. freshly ground black pepper

1/8 t. salt

1 (15 1/2-oz.) can chickpeas (garbanzo beans), rinsed and drained

1 (1-oz.) slice whole wheat bread, torn into pieces

1 large egg

1 large egg white

1 1/2 T. olive oil

2 (6-inch) whole wheat pitas, split

1 cup arugula

1/2 Cucumber-Yogurt Dressing*

*Cucumber-Yogurt Dressing:

1 cup plain fat-free yogurt

1/2 cup diced seedless cucumber

1/ cup minced red onion

1 t. fresh lemon juice

Combine all ingredients in a small bowl. Cover and chill.

For falafel: combine first 10 ingredients in a food processor, pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each half pita.

Yield: 4 servings (serving size: 1 filled pita half)

Recipe compliments of myrecipes.com.

Monday's Menu - Appetizers

There's so much food to be eaten over the holidays, which, as we well know, include not only the end of November and December, but every week in between. With all of the eating that you'll be doing and menus that you'll be making, opt for an assortment of appetizers instead of heavy main dishes.

Cocktail Saltines

2 sleeves unsalted saltines

1 heaping t. red pepper flakes

1/2 t. cayenne

1 package dry ranch dressing

1 cup canola oil

Mix dry ingredients in a gallon zip lock bag. Add oil and mix thoroughly. Carefully add the saltines. Seal the bag and gently turn to coat crackers with oil mixture. Marinate at least two hours and overnight if possible. Lay crackers on a paper towel to absorb extra oil. Put in a new bag or airtight tin.

Recipe from Nancy Mansfield

Rosemary Roasted Cashews

3 T. unsalted butter

6 T. fresh rosemary, finely chopped (use a food processor or coffee grinder)

1-1/2 t. salt

1/2 t. cayenne, or to taste

3 c. cashews

Preheat oven to 350 degrees. Melt butter, add rosemary, salt and cayenne. Pour butter mixture over nuts, tossing to coat. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

Grits Toast with Creamy Mushrooms

Makes 48 toasts.

3, 14-oz. cans chicken broth

1-1/3 c. quick-cooking grits

1/2 c. grated Parmesan, plus 1 cup

1/2 t. salt

2 T. butter, melted

2 c. mayonnaise

8 oz. Portobello mushrooms, chopped

2, 2.8-oz. cans French-friend onion rings

Spray 2 mini muffin pans (24 muffins each) with PAM.

Preheat oven to 400 degrees.

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Stir in ½ c. cheese and salt. Remove from heat. Spoon grits evenly into pans to make 48 mini muffins. Bake for 20 minutes or until firm. Cool and serve.

Saute mushrooms in butter until soft. Cool. In a bowl, stir together mayonnaise, 1 c. Parmesan, mushrooms, and onion rings. Top each grits round evenly with mushroom mixture. Broil 5 minutes, or until lightly browned and heated through.

Mini Lemon Pork Sandwiches

Makes 24-30 appetizer servings.

6, 11-oz. pkgs. frozen dinner rolls (Sister Shubert’s, for example)

5 lbs. pork tenderloin

1 c. vegetable oil

½ c. fresh lemon juice

2 T. sugar

1 t. salt

¼ t. ground red pepper

2 to 4 cloves garlic, minced

Lemon Tarragon Mayonnaise

2 c. mayonnaise

2 cloves garlic, minced

2 T. lemon juice

¼ t. chopped tarragon leaves

¼ t. salt

Combine all ingredients and chill.

Rinse tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or shallow dish: add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade.

Grill pork to 160º. Assemble sandwiches with mayonnaise and pork. Enjoy!

Monday's Menu

With Thanksgiving coming up later this week, you're probably wanting to minimize the thought and time that go into your meals Monday-Wednesday. If you're in need of some quick ones, try these:

Monday:

Crock-pot BBQ Chicken

Place chicken (one breast per person) in crockpot and cover well with your favorite BBQ sauce. Cook on high for 3-4 hours. Remove chicken, shred and return to crockpot. Cover with remaining sauce and keep on warm until you're ready to serve. Tastes great by itself or on a bun!

Green Beans and Onions (make enough for Monday and Tuesday)

Sprinkle green beans with salt and pepper and steam until tender. Meanwhile, saute one medium onion and add half to green beans before serving (reserve half of onion for rice recipe below).

Rice, Onions and Cranberries (make enough for Monday and Wednesday)

Cook rice as directed. Add half of sauteed onion and halved cranberries (or Craisins) while still hot.

Tuesday:

Turkey Burgers

http://allrecipes.com/Recipe/Seasoned-Turkey-Burgers/Detail.aspx

Green Beans and Onions (leftovers from Monday's dinner)

Sweet Potato Cubes

Cut sweet potatoes into 1-inch cubes. Drizzle liberally with olive oil and sprinkle with Kosher salt and nutmeg. Bake at 375 degrees for 30 minutes or so (done when you can easily stick a fork through).

Wednesday:

Salmon

When purchasing salmon, ask them to slice the skin off the bottom. Cut salmon into serving portions and drizzle with extra virgin olive oil. Sprinkle generously with Emeril's Original Essence Seasoning. Drizzle olive oil on grill pan to prevent from sticking and turn stove to medium-high. Place salmon on pan once stove is heated (you should hear a sizzle). Cook for about 4-5 minutes, or until cooked halfway through, and flip. Cook for another 4-5 minutes. When salmon is finished, it should flake easily when a fork is pressed into the fish.

Crockpot Apples

Cut three Granny Smith apples in half. Place in crockpot and sprinkle lightly with cinnamon. Cook on low for 6 hours.

Rice, Onions, and Cranberries

Use leftovers from Monday's recipe.

Edible Christmas Gifts

If you're looking for a little gift to give to family, friends and neighbors for the holidays, here are some recipes for treats that you can make in bulk, package in festive bags, tins or other containers and hand deliver (all in early December so you won't be stressing over it closer to Christmas!).

*SHORTBREAD (**with Hershey's Kisses) - I have wonderful memories of my mom making these every Christmas. They're my dad's favorite!

1 1/2 c. butter, softened

1 c. sugar

1 c. rice flour

2 1/4 c. unbleached flour

Cream softened butter with sugar. Sift rice flour into mixture and stir well. Gradually add remaining flour, stirring until dough no longer sticks. Knead with hands and spread on greased cookie sheet, flattening dough until it is about 1/2" thick. Prick with fork tines for decoration and bake at 325 degrees until golden (about 20-30 minutes). Cool on pan for five minutes and cut into small squares. If adding Hershey's kisses, stick on top of squares before cooling.

**Optional, but highly recommended.

*CHEX MIX - My grandmother makes this between Thanksgiving and Christmas and our family devours it so quickly that she ends up having to make several extra batches each year!

6 oz. pretzels

1 lb. of mixed nuts

1 small package rice cereal

1 small package wheat cereal

1 small package corn cereal

1 small package oat cereal

(We use Rice, Wheat and Corn Chex and Cheerios)

1 1/2 cups butter (3 sticks)

1/4 cup Worchestershire

1 t. garlic powder

1 T. onion salt

1 T. celery salt

Bake at 225 degrees, uncovered. Stir thoroughly every 30 minutes until crisp.

*CAKE BALLS - Paula Deen's recipe for this bite-sized (or maybe a couple of bites) treat will look beautiful and taste even better!

http://www.smithfield.com/recipes/recipe/paulas-cake-balls

*LACY COOKIE CRISPS - These delicate cookies will be the perfect complement to your favorite cup of coffee or tea!

3/4 c. butter

3/4 c. granulated sugar

1/2 c. light molasses

2 t. ground ginger

1 1/2 t. vanilla or bourbon

1 1/2 c. sifted unbleached flour

Heat butter, sugar, molasses, and ginger in a heavy saucepan until butter melts, stirring to blend. Remove from heat and stir in flavoring and flour. Drop one tablespoon of dough on greased cookie sheet, allowing room for spreading to 3" cookie. Bake about 4 cookies at a time at 300 degrees for 8-10 minutes. Cookies will bubble and become lacy in texture. Remove from oven and cool for 2 minutes. Lift off cookie sheet with spatula, quickly rolling around the handle of a wooden spoon, before cookies become crisp. Cool on rack and store in airtight container.

*SAUSAGE-CHEESE BALLS - These are easy to make and are great for hors d'oeuvres, but can certainly be enjoyed throughout the day!

1 lb. sharp cheddar

1 lb. hot sausage

3 cups Bisquick

Mix well and shape into small balls. Bake at 350 degrees until well-browned.

Monday's Menu

I was never really a meat-loaf fan until I tried this! The dish is an Italian-southern combo and the result is down right delicious!

Italian-Style Meat Loaf

1 1/2 pounds 92% lean ground beef

1 cup fat-free tomato-basil pasta sauce, divided

1/2 cup Italian-seasoned breadcrumbs

1/2 cup (2 ounces) preshredded fresh Parmesan cheese

1/2 cup finely chopped onion

1/3 cup chopped fresh flat-leaf parsley

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large egg whites

Cooking spray

Preheat oven to 350 degrees. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 X 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350 degrees for 1 hour and 10 minutes or until a thermometer registers 160 degrees. Let stand 10 minutes. Cut loaf into 12 slices.

My aunt is a culinary genius. She pulls together recipes from all over the place and then adds her own twist to create combinations that will satisfy just about any palate. Here's an easy and delicious side to go with the meatloaf.

Roasted Marinated Vegetables

1/4 c. balsamic vinegar

1 clove garlic, minced

3/4 c. olive oil

Salt and pepper

2 Vidalia (or sweet) onions, cut into slices

2 zucchini, cut into 1/2-inch thick slices on the diagonal

2 yellow squash, cut into 1/2-inch thick slices on the diagonal

2 bell peppers, cored, seeded and cut into 2-inch pieces

1 small eggplant, cut into 2-inch cubes

1 pkg. Portobello mushrooms, sliced

Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper to taste. Toss the vegetables with the marinade. Refrigerate for several hours.

Preheat oven to 425 degrees. Place vegetables on a roasting pan and roast for 40 minutes.

This next recipe is one that my sister-in-law makes every Thanksgiving and Christmas. It is so popular that you'll be looking for excuses to make it long past the holiday season!

Toffee Chocolate Pecan Pie

1 unbaked 9-inch pie crust

4 ounces chocolate-covered toffee bars (about 3 bars)

4 large eggs, lightly beaten

1 cup light corn syrup

4 tablespoons unsalted butter, melted

1/2 cup sugar

1 tablespoon vanilla extract

3/4 cup semi-sweet chocolate chips

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Cover bottom of a 9-inch pie crust with chopped chocolate-covered toffee bars. Combine eggs, corn syrup, butter, sugar and vanilla. Mix well. Stir in chocolate chips and pecans. Pour mixture over broken chocolate-covered toffee bars in pie crust. Bake 50-55 minutes or until done.

Muffins and a Meal

If you like to bake, but don't have much time, muffins are some of the easiest to make and most versatile of baked goods out there! Here are some of my favorite recipes:

Morning Glory Muffins

Makes: about 1 1/2 dozen Prep: 20 min. Bake: 23 min. Cool: 6 min.

1/4 cup milk

1/4 cup vegetable oil

2 large eggs

1 (15.2-oz.) package cinnamon streusel muffin mix

1/2 t. ground cinnamon

1 (8-0z.) can crushed pineapple in juice

3/4 cup grated peeled Granny Smith apple (about 1 small apple)

3/4 cup shredded carrots

3/4 cup chopped toasted pecans

1/2 cup raisins

Vegetable cooking spray

1 cup powdered sugar (optional)

1/2 t. grated lemon rind (optional)

1 to 2 T. fresh lemon juice (optional)

*Whisk together first 3 ingredients until blended.

*Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix package and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple, and next 4 ingredients, stirring just until moistened.

*Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel packet.

*Bake at 425 degrees for 18-23 minutes or until golden. Cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks.

*Stir together powdered sugar, lemon rind, and lemon juice until smooth, and drizzle over tops of muffins, if desired.

Poppy Seed Muffins

Prep: 5 minutes Cook: 20 minutes Makes: 1 dozen

1 3/4 cups all-purpose flour

1/4 t. baking soda

1/2 t. salt

1/2 cup sugar

3 T. poppy seeds

1 (8-oz.) carton sour cream

1 large egg, lightly beaten

1/4 cup butter, melted

2 t. vanilla extract

*Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine sour cream and remaining 3 ingredients; add to dry ingredients; stirring just until moistened.

*Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18-20 minutes or until lightly browned. Remove from pans immediately.

**Muffin recipes are both compliments of Southern Living.

MENU OF THE WEEK:

Taco Soup

1 lb. lean ground beef

1 onion, chopped

1 envelope taco seasoning mix

1 (16-oz.) can pinto beans

1 (16-oz.) can kidney beans

1 (16-oz.) can golden hominy

1 (17-oz.) can cream-style corn

1 (14-oz.) can diced stewed tomatoes

1 (10-oz.) can diced tomatoes with chilies (optional)

1 envelope ranch-style dressing mix

Tortilla chips

1 cup (4-oz.) grated Cheddar or Monterey Jack cheese

Brown ground beef and chopped onion; drain. Add taco seasoning; mix thoroughly. Add, without draining, the cans of beans, hominy, corn, and tomatoes. Stir in dry ranch dressing mix. Simmer over low heat until bubbly. Serve over tortilla chips and top with grated cheese. Serves 4-6.

**Recipe compliments of Coastal Cuisine.

Side: green salad with Craisins and almond slivers.

Apprécier!

Weekly Recipes

Here are some easy and delicious recipes - one for each course. Bon appetit!

South Georgia Caviar

This is the perfect game-day snack, but it can be used as an appetizer or side as well.

2 cans black eyed peas

1 can black beans

1 can Rotel tomatoes or 1 can of diced tomatoes

3/4 of a green pepper

small bunch of green onions, chopped

2 small cans of shoepeg corn or 1 big can of shoepeg corn

Italian dressing, to taste

Combine all ingredients and serve with chips.

Roasted Winter Squash

This is a seasonal side that tastes great with just about any main dish.

Prep: 10 min. Bake: 35 min.

Preheat oven to 450 degrees.

3 lbs. butternut, acorn or spaghetti squash

1 T. butter or margarine, melted

1/2 T. honey

1/4 t. salt

1/4 t. pepper

Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan. (If using spaghetti squash, cut each half into 2 wedges.)

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450 degrees for 30-35 minutes or until tender, turning once.

Cut skins from squash wedges and discard.

Gumbo with Chicken and Andouille Sausage

There are a lot of ingredients in this one, but it is delicious and should provide several meals.

2 cups white enriched rice, prepared to package directions

2 T. extra-virgin olive oil

3/4 lb. chicken tenders, diced

3/4 lb. boneless, skinless chicken thighs, diced (3 thighs)

Salt and fresh ground black pepper, to taste

2 t. poultry seasoning

3/4-1 lb. andouille sausage (4 links, with casings removed), diced

3 T. butter

3 ribs celery from the heart of the bunch, chopped

2 green bell peppers, seeded and diced

1 large onion, peeled and chopped

2 bay leaves, fresh or dried

2 T. cayenne pepper sauce (optional)

3 T. flour

1 qt. chicken stock or broth

2 cups chopped okra, fresh or frozen, defrosted

1 can (14 oz.) crushed tomatoes

1 can (14 oz.) diced tomatoes

2-3 T. fresh thyme leaves (several sprigs), chopped

5 scallions, thinly sliced on an angle

Preheat a large heavy-bottomed pot over medium-high heat. Add 2 T. oil, twice around the pan, and the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it’s working. Add the andouille to the pan and cook another minute or two. Transfer chicken and sausage to a dish.

Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt and pepper and hot sauce. Cook 3-5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring to a boil. Add okra to the broiling broth, then return the meats to the pot and stir in tomatoes and half of your fresh thyme. When it’s bubbling, reduce heat and simmer for 5 minutes to combine flavors, then adjust your seasonings.

Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Setting the rice on top of the gumbo will keep it from getting too wet. Top with remaining chopped thyme and lots of chopped scallions.

Chocolate Chip Pumpkin Bread

This recipe will produce two loaves of autumn delight! If you're really ambitious, you can use real pumpkin instead of canned!

3/4 c. butter

2-1/2 c. sugar

4 eggs

1 lb. can pumpkin

2/3 c. water

3-1/2 c. unbleached flour

2 t. baking soda

1-1/2 t. salt

1-1/2 t. baking powder

1 t. cinnamon

1 t. ground cloves

1 pkg. Ghirardelli chocolate chips (You can use other brands. This is my mom's recipe and

she's partial to Ghirardelli.)

Cream butter and sugar and add one egg at the time, beating thoroughly. Mix in pumpkin and water. Combine remaining ingredients in separate bowl. Mix well. Stir into pumpkin mixture, blending thoroughly. Stir in chocolate chips to even distribution. Grease and flour two loaf pans. Pour in batter. Bake at 350 degrees for approximately 1 hour (until toothpick comes out clean). Cool 15 minutes in pan.

Easy Meal for the Week

Crockpot Chicken

Put two chicken breasts (thawed) in the crockpot. Add one can of black beans, one can of yellow corn, and one can of diced tomatoes. Peel and cut four carrots into small rounds and add to pot. Cook on high for 3-4 hours. That's it! So unbelievably easy!

The best part of this meal is that you can eat it any way you like and it can last for most of the week!

Possible serving options:

1. Spread avocado and fresh salsa on a tortilla. Add crockpot mixture and cheese. *This is my favorite!

2. Serve over rice or pasta.

3. Serve on a hamburger bun or a large roll (just make sure you serve with a slotted spoon and let liquid drain so the bun doesn't get soggy).

Any Plans for Dinner Tonight?

If you're reading through this blog and have no idea what you should cook for dinner tonight or even this week, here are some delicious and EASY recipes:

Easy pasta (Just got this one from a friend. Thanks, AA!):

*Cook 1-1/2 lbs. Rigatoni, Penne or Fusilli pasta as directed.

*Drain pasta and place in the bottom of a 9"X9" or 9"X13" casserole dish.

*Toss with olive oil.

*Add one jar (about 1 1/2 cups) of pesto and mix with pasta.

*Top with 2 cups cooked (and diced or shredded) chicken (to make it really easy, I use a Rotisserie chicken).

*At this point there's flexibility. Add cooked onions, roasted red peppers, artichoke hearts, zucchini (all chopped) or whatever you have on hand.

*Top with mozzarella cheese (cover lightly or dump a mound on, your choice) and bake at 350 degrees for 30 minutes.

Butternut and Acorn Squash Soup:

*Cut butternut and acorn squash in half and place on foil lined baking sheet, scoop out seeds and pulp, and top with olive oil or butter, honey, salt and pepper.

*Bake at 350 degrees for 45 minutes or until a knife easily slides through the thickest part of the squash.

*Let cool and cut off skins. Dice the squash into one-inch chunks.

*Pour four cups of chicken broth into a big pot. Add squash, one medium sized onion (diced), two or three cloves garlic (crushed), 1 t. nutmeg, 1 t. cinnamon, and salt and pepper to taste.

*Cook on medium heat for an hour.

*If desired, put soup in a blender and puree for creamy consistency.

*Tips: make the squash the day before. For the chicken broth, take all of the chicken that you can off a Rotisserie chicken and throw the remaining carcass (sorry, couldn't think of a better description) into a large pot. Cover with water, add half an onion, two cloves garlic and celery if you have it on hand. Boil for an hour and drain, reserving the liquid for your broth. You will probably also find small pieces of chicken in the pot and you can certainly add those to your soup as well -delish!

I'm planning on including an easy recipe every week or so. Please feel free to leave recipes in the comments section if you have some you'd like to share!