Moroccan-Style Stuffed Acorn Squash

I just made this this week and my 3 yr-old tolerated it but my 17-month-old LOVED it!  He kept wanting more!  It was pretty tasty and I actually remembered to take a picture!  Aren't you proud of me?! :)

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

(this recipe is from TRUCKERDOO on Allrecipes.com)

Chicken Stir-Fry Wraps

(picture is from the book)

I got this recipe out of the Everyday Food: Great Food Fast cookbook and it turned out fabulous!

1 1/2 lbs boneless, skinless chicken breast halves, halved horizontally and thinly sliced

Coarse Salt and

Fresh ground pepper

2 Tbsp olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed, thinly sliced

3 garlic cloves, minced

1 1/2 tsp grated peeled fresh ginger (I used dried ground ginger)

1/4 to 1/2 tsp red pepper flakes

3 Tbsp soy sauce

3 Tbsp rice vinegar

1 1/2 tsp cornstarch mixed with 1 Tbsp water

12 to 16 Boston lettuce leaves (about 2 heads) - (I just used iceberg)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.

2. Add the remaining Tbsp oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.

4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups as wraps. (We added rice to our wraps as well and it was very tasty)

Moroccan-Style Stuffed Acorn Squash

I decided to try something different and I've never really made couscous before so this is what I made. It was delectable! (photo and recipe courtesy of allrecipes.com)

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Falafel-Stuffed Pitas

I am a HUGE fan of Falafel. It's very flavorful, crispy, healthy, and oh so good!

Falafel:

1/4 cup dry breadcrumbs

1/4 cup chopped cilantro

1 1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp ground red pepper

2 garlic cloves, crushed

1 lg. egg

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

1 Tbsp olive oil

Sauce*:

1/2 cup plain low-fat yogurt

2 Tbsp fresh lemon juice

2 Tbsp tahini (sesame seed paste)

1 garlic clove, minced

Remaining Ingredients:

4 (6-inch) whole wheat pitas, cut in half

8 curly leaf lettuce leaves

16 (1/4 inch thick) slices tomato

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat olive oil in a nonstick skillet over medium-high heat. Add patties, and cook 5 minutes on each side or until patties are browned.

2. To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 Tbsp. tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, tomato slices, and 2 patties.

*When I make this I don't make the tahini sauce. Instead I spread some hummus (homemade or store bought) inside the pita and I whip up some ranch dressing to go over the top. Mmmm!

Caribbean Rice and Peas

Prep Time: 40 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients

10 ounces frozen black-eyed peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
1 large bunch scallions, sliced, white and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced
1 jalapeno, finely chopped
2 teaspoons jerk seasoning
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves
4 cups stemmed and chopped collard greens

Directions

Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.

Just before serving, add the scallion greens and fluff with a fork.

Chicken and Cheese Enchiladas

Prep Time: 30 min
Cook Time: 15 min
Level: Easy
Serves: 8 servings

Ingredients

1 small red onion, halved
1 pound tomatillos, husked and rinsed
2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
15-20 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 2 minutes; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Red or Green Enchilada Sauce.

Make a big batch and freeze!

Red Sauce
3 med tomatos
4 8oz cans tomoto sauce plus 3 cans water
1 small onion
1 serrano chile pepper
2 chicken bouillon cubes
1 small handful fresh cilantro
lemon pepper and salt to taste

Blend all in blender or food processor, and season with lemon pepper and salt. Pour over your favorite enchilada recipe and enjoy!

Green Sauce
1 small red tomato
5-7 large tomatillos, roasted
1 small yellow onion
1 serrano chile pepper
2 chicken bouillon cubes
2 C water
1 small handfull cilantro
lemon pepper and salt to taste

Blend all in blender or food processor, and season with lemon pepper and salt. Pour over your favorite enchilada recipe and enjoy!

Crock Pot Chicken Enchilada Casserole

I just made this yesterday - it's good but it needs something more. I'm not sure what but it's missing some sass. I liked it because it is easy since it is a crockpot recipe - it's a good base recipe, it just needs a little more spice.

3-4 lbs. chicken
1 med. onion, finely chopped
1 Tbsp. oil
1 can (10.75 oz.) cream of chicken soup
1 can (10.75 oz.) cream of mushroom soup
1 cup sour cream
10 oz. can green enchilada sauce
4.5 oz. can peeled, diced green chilies
20 corn tortillas (I used about 10)
3 cups shredded cheddar cheese

Boil chicken. Shred meat and discard bones and skin (I boiled my chicken with green chilies to add a little flavor to it - you can also use a rotisserie chicken from the store to save time). Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortillas into bite-size pieces (I just used my kitchen shears and cut them into strips). Fill the slow cooker in layers, repeating 'til all ingredients are used up: sauce, chicken, tortillas, cheese. (Begin with sauce and end with cheese and sauce.) Cover. Cook on low 5-6 hours, or high 2-3 hours. (mine was done after about 4 hours on low so don't count on the 5 to 6 hours)

Enjoy! If you try this and find something that adds a little more pizzaz, let me know.

Sweet and Sour Chicken

4-6 Chicken Brests
2 Eggs
1/2 C. Flour
1/2 C. Cornstarch

Cut Chicken into 1/2 inch chunks. Dip in Egg, coat in flour and cornstartch mixture and fry in oil.

4T. Ketchup
1 C. Sugar
1/2 C. redwine vinegar
1/2 C. water
1 T. soy sauce
dash Garlic salt

Heat sauce ingredients to a boil. Stir. Pour over fried chicken chunks in a 9x13 pan. Bake at 350 degrees for 30 min. Halfway through cooking time, stir the chicken to make sure it is fully coated. Serve with white rice.

This recipie is from our ward cook book and is SO good! We eat it once a week now.

Crock Pot Lasagna

Dry lasagna noodles (broken to fit)
Spaghetti sauce with meat
2/3 cup cottage cheese mixed with
2 beaten eggs and
1 tablespoon parsley flakes
Grated mozzerella, parmesan, and cheddar cheese

To make the spaghetti sauce:

1 lb hamburger browned with onions
1 packet spaghetti seasoning
3-4 cans tomato sauce

Or you can just buy your favorite brand.

Layer noodles, sauce, cottage cheese mix, and shredded cheese three times.

Cook on high 1 hour, then on low for 3 hours. If you have a medium setting on your crock pot, cook on medium all 4 hours.

There's a little debate as to how to do the cottage cheese mix thing. I'm not sure if you're supposed to put the whole 2/3 cup on each layer, or just have 2/3 cup total, and put a little teeny bit on each layer. Basically, I guess it depends on how much you like that cheesy filling. What I usually end up doing is making the 2/3 cup mixture twice, and dispersing that among the three layers. I guess I could ask my aunt what you're supposed to do (it's her recipe) but I'm kinda lazy like that.