Monday, September 2, 2013

Baked Squash with Brown Sugar

Okay this recipe might be the easiest one yet. And I know I say that all the time but this time I mean it. It is healthy, light and full of so much nutrition for you and your family. I love making this for my family in the fall. Squash is always ripe in the fall and is a very popular vegetable.

Baked Squash with Brown Sugar 
1 squash - peeled and cubed
2 tbsp. olive oil
dash of salt
4 tbsp. of light brown sugar
dash of cinnamon

1. preheat oven to 375
2. peel the squash and cubed it and evenly place accross a large bakign dish
3. melted the butter and then slowly add the brown sugar and stir until pasty
4. pour over the squash and then sprinle with cinnamon
5. bake for 1 hour


Note- you can add this to your stuffing for Thanksgiving. It's a little different and it will add some extra color to your stuffing. If you do chose to add the squash- use 16oz of canned mushroom pieces, 1/2 cup of dried cranberries, 1/2 cup raisins, 2 stalks of celery, 2 cups of chicken broth, 1/2 onion, 1/8 tsp. of garlic powder, 1/4 tsp. ginger, 1/2 tsp. salt, 1/2 loaf of chopped whole grain gluten free bread

Sunday, September 1, 2013

Baked Apple Cobbler

With the Jewish New Year approaching I decided to share a very tasty and very healthy apple dessert. This recipe is so good and will leave you satisfied and ready to take on the new year. A year that I hope is a fulfilling both spirtiually, socially, financially and in all areas of your life.

Baked Apple Cobbler

3 green apples - peeled and sliced and then cut in half
1 tsp. cinnamon
2 tbsp. honey
2 cups of rolled oats
1/2 cup of light brown sugar
2 tbsp. of shortening

1. preheat your ovento 350
2. cut the apple and arrange in a dish
3. spinkle with cinnamon
4. heat the shortening and add the oats, brown sugar and honey until the oat mixture is brown
5. pour ontop of your apples and bake for 45 minutes
6. drizzle some more cinnamon ontop before servving (if you'd like)

Enjoy! Happy New Year 

Hawaii Tropical Chicken

This recipe is always (and I stress ALWAYS) a hit in my home. The first I made it was a summer day in July and we were having company over. So of course I made extra because no one ever wants to take the last piece but often times people want seconds or even thirds. Well someone took the last piece, yes it was that good!! So I then made it again and again it was a huge hit! This recipe you may have heard of before but my version is healthy not like many of the others. My recipe won't leave you feeling guilty even if you have 2 (or even 3) pieces. Promise!

 Hawaii Tropical Chicken
8 piece of chicken thigh or 8 boneless white chicken breast
20oz of canned pineapple in juice (NOT SYRUP)
3/4 cup of no high fructose corn syrup ketchup
3/4 cup of low sodium soy sauce
3/4 cup of packed light brown sugar
1 tbsp. of fresh ginger OR 1/4 tsp. of powdered ginger
1/2 tsp garlic 

1. drain the pineapple juice into a bowl
2. put the pineapple slices/chunks aside
3. add in the no high fructose corn syrup, light brown sugar, low sodium soy sauce with the pineapple juice and mix
4. add in the ginger and garlic and mix and set aside
5. clean the chicken well and place into a large freezer bag
6. pour the pineapple juice mixture into the bag and make sure the juice gets everywhere- under the skins and just everywhere.
7. Place the freezer bag into a bowl- add in 1/2 the can of the pineapple chunks and allow to marinate for 3-4 hours.
8. Preheat oven to 350 and pour the chicken into a baking dish and then pour the left over mixture juice on top- If you used dark chicken thighs- bake for 1 hour and 20 minutes if you used to boneless chicken breast bake for 30 minutes
9. Before you serve garnish the serving plate with the rest of the pineapple chunks that have not yet been cooked.

(This chicken is great the next day and excellent served cold!)

Eat up!!