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Sunday, January 16, 2011


I really like to cook, what I don't like is deciding what to cook. I found a couple of new recipes this week that were delicious so I thought I would share. The best part is that they both were very healthy and had vegetables that I don't normally use.

Roasted Chicken and Squash
2 tea olive oil
2 chicken breasts
1/2 tea pepper
1/2 cup sliced onion
2 cups diced butternut squash
1/2-2/3 chicken broth
1/2 tea sage
Heat oven to 400, heat the oil in a skillet, season the chicken with half the pepper and some garlic salt, brown on each side for 2-3 minutes. Take the chicken out, add the onion and squash to the skillet, cook for 2 minutes, add the broth, sage and remaining pepper, return the chicken to the skillet and cook in the oven for about 15minutes until the squash is tender.
***A few tips from me. I actually made this twice last week, the second time I put too much broth and it made it a little too soupy. Go easy on the broth and make sure you have a big enough pan to spread out the squash and chicken then it will taste more roasted.
***Also, you can buy the squash at Costco already cut up, the only way to do it.
***One more plug, Tim and his brother generally don't like squash, but they both loved this recipe.

Stuffed Portobellos
I found this recipe while reading my magazines at the gym. I knew I loved portobello mushrooms but didn't think I liked brussel sprouts. Apparently it is all about how you cook them. You may have to work to find the quinoa, it took asking three people at Harmons to find a clerk who even knew what quinoa was, but so worth it. I can't believe there is so much protien in a grain. We grilled salmon to complete an amazing dinner.

I still haven't figured out how to make a link so you will have to cut and paste. Follow the link, you will thank me later.

Does it negate any of the dinners that they were both followed up with rice crispies?

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