Category: Fall

Fall, Recipe, Side Dish, Vegetarian

Wild Rice Stuffed Acorn Squash

Nicole

 

I had never had an acorn squash in my life but when I saw them on sale one day I knew I had to give them a try. They were so pretty and green that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The texture and consistence are the same and the flavor is very close. The color is different inside and out and I have to admit I liked them more than I thought I would. I think more than even the acorn squash, I loved the stuffing recipe.

This stuffing would be awesome all alone! Forget the acorn squash if you don’t like squash and just make the stuffing. It makes an amazing presentation and taste divine!

 

Ingredients:

  • 1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)
  • 2-1/3 cups vegetable or chicken broth
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3/4 cup dried cranberries
  • 1/2 cup coarsely chopped pecan halves, toasted
  • 4 medium acorn squash
  • 3/4 cup water

Directions:

  1. In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil.
  2. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed.
  3. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, and pecans.
  4. Remove from the heat. Stir in rice mixture.
    Cut squash in half widthwise. Remove and discard seeds and membranes.
  5. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture.
  6. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
  7. Coat one side of a large piece of heavy-duty foil with cooking spray.
  8. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender.
  9. Yield: 8 servings.

(Adapted) Original Recipe Source

Fall, Pork, Recipe, Side Dish

Herbed Sausage Stuffing

Nicole

This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:

  • 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 4 ounces fresh mushrooms, sliced
  • 3/4 cup diced onions
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 (8 ounce) package herbed dry bread cubes
  • 1 cups chicken broth
  • 1/2 egg, lightly beaten

Directions:

  1. Preheat oven to 325 F.
  2. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  3. Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
  4. Transfer mixture to a large bowl; add remaining ingredients and stir well.
  5. Pour into a buttered 2-quart casserole.
  6. Bake covered for 60 minutes.

Adapted from Original Recipe Source

Chicken, Fall, Low Calorie, pasta, Recipe, Soup, WW Friendly

Rustic Chicken Noodle Soup

Nicole

With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don’t really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!
It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.

 

One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!

Ingredients:

  • 12 oz., Cooked Boneless Skinless Chicken Breast -diced
  • 4 medium, Carrots – cut into ½ inch rings
  • 1 Onion Medium White – rough chopped
  • 4 Celery Stalks – rough chopped
  • 4 oz., White Button Mushrooms-  thick sliced
  • 3 Garlic Cloves – minced
  • 1 tablespoon Oil
  • 4 cups chicken broth
  • 1 cup water
  • 1 Can light Cream of Chicken Soup
  • 1/3 cup Chardonnay
  • 1 cup dry, Fusilli
  • 3 oz. Raw Spinach

Directions:

  1. To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender.
  2. Add garlic and chardonnay. Cook until the chardonnay is reduced to half.
  3. Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
  4. Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.
  5. After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender.
  6. For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side.
Dessert, Fall, Low Calorie, WW Friendly

Un “Baked” Cinnamon Apples

Nicole

 

I can’t even begin to express how amazing this recipe is. It’s so easy and so delicious and I just love it. For something so simple you are left so happy and satisfied. I know this is not a healthy thought but this would be awesome with a scoop of ice cream if you are having a decadent moment!

You have to give this a try. It would also be great to top off your oatmeal. Sweet, delicious, and amazing! Kids will love this. You could call it crust less apple pie!

 

 

Ingredients:

  • 1 Gala or Pink Lady Apple (something sweet)
  • 1 tsp Ground Cinnamon
  • Stevia
  • Whip topping (if desired)
  • Small Glass or Plastic Bowl
  • Plastic/Glass lid or Plastic wrap

Directions:

  1. Using a knife cut your apple into chunks. Place the apple chunks into a bowl then add the cinnamon, and stevia and mix well. Cover the bow and place in the microwave
  2. Microwave on high for 2 minutes, then check your apples to see if they are cooked through or not. If they are at the desired tenderness.
  3. Carefully remove the bowl from the microwave then stir. If you desire top with whip topping and another sprinkle of cinnamon.

Adapted from Original Recipe Source