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I made this recipe the other night and it is yummy. Ezra ate just the squash, and Noah ate mostly squash with a few noodles.

Butternut Squash Casserole
Parents Magazine

1/2 butternut squash, peeled and cut into 1/2″ cubes (2 cups) Okay I don’t know about you, but what the heck would I do with the other half of the squash? I just buy a small/medium one and use the whole thing, also they have really thick skins so I don’t peel, I chop in half and then use my melon baller.

2 tsp. olive oil
1/4 tsp. salt
1/2 lb whole wheat elbows, I found quinoa elbows at Whole Foods in the bulk food section
2 Tbs. butter
2 Tbs. Flour
1 1/4 cups reduced-fat milk
1 3/4 cups low-fat, white cheddar cheese shredded and divided (1.5 cups and .25 cups)

1. Preheat oven to 375°F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2. Cook pasta for 2 minutes less than package directions; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3. Slowly whisk in milk. Bring mixture to a boil then simmer for 3 minutes, stirring occasionally. Add 1.5 cups of cheese stir until melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased, individual ramekins. Sprinkle remaining cheese. Bake 10 minutes. Okay I don’t have ramekins so I bake in a 8 x 8 pan.

Nutrition per ramekin 330 calories; 17g protein; 13g fat (7g saturated); 39g carbs; 3g fiber; 329mg calcium; 2mg iron (mine would be slightly different since I used quinoa instead of whole wheat)

I have been on a huge hummus kick for the last several months. Serious addiction is more like it. Needless to say I was thrilled the other day when Erica posted this recipe.

(I know totally lame to just link for a NaBloPoMo, but it has been a long and tiring day)

This is loosely adapted from a chicken enchilada recipe that I had.  I left out several ingredients, including the chicken, a jalapeno, and olives, so if you want to add those in feel free, but Matt and I like it just the way I made it, easy and simple.

4-6 – 10″ tortillas, depending on the size and shape of your crock

2 – 16 ounce cans of refried beans, I used the black beans, fat free and yummy

1 – 16 ounce can of enchilada sauce, I used red, but I am sure green would work too

4 ounces of cheese, I used cheddar, you could use more if you really like cheese, but I was trying to not add too much fat

8 ounces of sour cream, use more or less your choice

Spray crock-pot with non-stick oil, put down a layer of tortillas, spread on one can of refried beans, then add some cheese and sour cream.  Another layer of tortillas, the second can of beans, cheese and sour cream.  Top it with a last layer of tortillas, sour cream if you need want more, the entire can of enchilada sauce and then sprinkle with cheese.  I cooked it for 2 hours on low, 2.5 would probably be better as I did find one cool sour cream glob.  :)  You could probably do 1.5 on high if you needed it faster.

I easily assembled this during afternoon nap and it was delicious and meat free!

I realize it has been forever since I posted a recipe on my blog.  I can’t even blame it on the boys, it has been since last November since I posted a dinner recipe.  The one hobby I love, and can somewhat still find time for, is cook.  I have not baked since bringing the boys home, but I blame the heat more than them.  They might be filling up the majority of my time now (loving it), but Matt and I still have to eat.

Here is a fairly healthy recipe from Parents magazine.  I adapted it so I can use my crock pot instead of the oven (its already hot enough here, don’t need to heat up the kitchen).  Its also meat free, so if you are looking to go meatless one or two nights a week this is a great option.

Farmers’ Market Lasagna

1 zucchini, chopped

1 red sweet pepper, chopped

1/2 cup shredded carrot

3 cups of spinach

1 jar (26 0z) pasta sauce

6 regular lasagna noodles, broken in half (uncooked) (When using the crock pot just break the noodles apart more so you can make it fit more to the shape of your crock pot.)

1/2 carton (15oz) part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

1.  Prep the veggies Put zucchini, pepper, and carrots in a bowl and pour in 2 tbs. water.  Cover and microwave on high for 2 minutes; drain.  Stir in spinach.  Heat pasta sauce, covered, on high for 2 minutes.  (I skipped all this microwaving, seemed like an unnecessary step if you ask me)

2.  Pile it in Layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce, and 1/3 cup mozzarella.  Stack on 4 more noodles remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce.

3.  Cover with cheese Preheat the oven to 350°F.  Sprinkle with remaining mozzarella and cover the dish tightly with foil.  Bake for 1 hour.  Let stand 15 minutes before slicing.

Instead of baking for an hour, I cooked it in the crock pot on low for 2.5 hours.  I can prepare it during nap time and it is done by dinner time.  Perfect!

Another half time, another recipe. (Cardinals are not doing so well at this point )

Looking for a great way to use up that leftover turkey? Make a stew. Here is a green chile stew recipe that you can help you use up some turkey.

Instead of using stew meat, I just threw in two pounds of cooked turkey after I browned the onion, bacon, and garlic. It is a fairly easy recipe with yummy results! It is even easier when your husband does all the chopping for you.

I’ve finally found a bread recipe that we both love! It has been a long process of trial and error and some not so yummy bread. This recipe works great for sandwiches and toast, so we are both happy.

Crunchy’s Favorite Whole Wheat Bread

Ingredients
1 1/2 tablespoons instant yeast
2 1/3 cups warm water (110 degrees)
1/4 cup honey
4 tablespoons unsalted butter, melted
2 1/2 teaspoons salt

1/4 cup dark rye flour
1/2 cup wheat germ

3 cups whole wheat flour
2 3/4 cups unbleached all-purpose flour

Instructions
Mix the yeast, water, honey, butter and salt in the bowl of a standing mixer with a spoon. Mix in the rye flour, wheat germ, 1 cup of the whole wheat flour and 1 cup of the all-purpose flours.

Add the remaining whole wheat flour and all-purpose flour. Attach the dough hook and knead at low speed for 8 – 10 minutes or until the dough is shiny and elastic. If you don’t have a dough hook, knead by hand for 5 to 10 minutes.

Put the dough in a lightly oiled bowl, covered with plastic wrap, and let rise in a warm area for about an hour (or until it has doubled in volume).

Heat the oven to 375 degrees. Gently press down the dough and divide in two. Form each piece into a roll 9 inches long and place into a buttered and floured bread loaf pan (9 x 5) with the seam down. Cover again and let rise for 30 minutes.

Bake for 40 minutes or until internal temperature reaches 205 degrees. Transfer loaves immediately to a wire rack, letting cool to room temperature.

This pie is tasty! I don’t usually make it because my mom makes it for me.

Sour Cream Apple Pie

Pie crust – make your own or buy it at the store

Pie Filling:

3/4 cup sugar

2 tbls. flour

1 small sour cream (I think that is 8 oz, mom you can correct me if I am wrong)

1 egg

1 tsp. Vanilla

1/4 tsp. salt

1 can apple pie

Topping:

1/3 c. flour

1/2 c. brown sugar

1/4 c. margarine

Bake 24 minutes at 400°, sprinkle topping, bake 20 minutes more.

Autumn Apple Salad with Pomegranate
Vegetarian Times – October 2008

Fuji, ginger Gold, and Pink Lady apples are good choices here because they resist browning.

2 tsp. olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 Tbs. honey
12 cups mesclun salad mix
3 oz goat cheese, crumbled (1/4 cup)
1 cup pomegranate seeds

1. Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper.
2. Combine mesclun mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.

This salad won me over because it had goat cheese and pomegranate, but the Fuji apple I bought for it stole the show, it was yummy.

The magazine also gave a tip on how to remove pomegranate seeds without getting squirted. Slice off the top of the pomegranate, then cut the fruit into quarters. Place one quarter in a large bowl of water, and rub the seeds from the pith with your fingers. Let the seeds sink to the bottom of the bowl, and repeat with remaining quarters. Strain out water — the yield for one pomegranate is about 3/4 cup of seeds. My giant pomegranate yielded over one cup.

This is Matt’s favorite brinner recipe.

Spiced Apple Pancake
Good HouseKeeping October 2007

Tip: For the puffiest pancake, use a cast-iron skillet. If you don’t have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and an oven-safe handle.

2 Tbsp. butter or margarine
2 Tbsp. water
1/2 c. plus 2 Tbsp sugar
1-1/2 lbs. Granny Smith apples (3 to 4 medium), peeled, cored, and cut into 8 wedges
3 lg. eggs
3/4 c. milk
3/4 c. all purpose flour
1 tsp. pumpkin pie spice or 1/2 tsp. ground cinnamon (ummm I use both because I like it that way)
1/4 tsp. salt

1. Preheat oven to 450°F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.
2. Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.
3. When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.

In case you haven’t noticed it is apple season.  There are gigantic displays of apples at the grocery store (no trees here ), and it got me thinking that I should share some of my favorite apple recipes.  I will share them over the next couple of weeks.  I have some I really want to try, like this one and this one.  (As long as there is apples in the recipe it is healthy, no?)  Today’s recipe actually is a healthy one, I won’t start you off on cake.

Apple-Cheddar Salad with Walnuts (from Good Housekeeping, October 2007)

1/4 c. apple cider or apple juice

2 Tbsp. cider vinegar

1 tsp. honey

1/4 tsp. Salt

1/8 tsp. Pepper

1 head Boston or Butter lettuce, torn into pieces

1 lb. Pink Lady, Honey Crisp, or Empire apples (2 to 3 medium), cored and thinly sliced

1/4 c. walnuts, toasted

3 oz. shaved extra-sharp Cheddar Cheese

In large serving bowl, whisk together cider, vinegar, honey, salt, and pepper.  Add lettuce and apple slices and toss to coat.  Arrange salad on 6 plates; top with walnuts and cheddar cheese.

I actually like to eat this for lunch, so I whisk the dressing ingredients together in a container and then just put some lettuce, half an apple, some walnuts, and cheese on a plate and drizzle the dressing on then toss with my fork.