Adding Fun to Dinner with Winter Veggies!

Winter Veggies like

Butternut Squash and Sweet potatoes...

truly some of my favorite veggies to eat!  

I can honestly say I could eat them everyday 

and never tire of them.

If you do have Butternut Squash  
or Sweet potatoes on hand 

and want a yummy way to fix them up, 

I have two wonderful recipes that are perfect for them.

 Roasted Chicken and Veggies 

uses chicken thighs, garlic, rosemary, 

sweet potatoes, red potatoes, apples and pecans.
(this is perfect to feed a large crowd, OR, if you are a small family, 
use the leftovers to take for lunch to work/school the next day)

 Butternut Squash Casserole 

is full of  sauteed onions, squash, apples, ham, cheese and thyme,
and they truly blend together to make the most delicious casserole ever.
This would also be a perfect thing
to make for a breakfast casserole!

(BTW...I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole)

Definitely a delicious way to add 

some FUN to your dinner that nutritious as well!

(my sweet hubby's recipe card as he is the one that makes this up for us)

Rosemary Roasted Chicken and Veggies 

3 teaspoons paprika

2 heaping teaspoons crushed rosemary leaves 

3-4 cloves garlic minced

1/2 teaspoon coarse pepper

1/2 teaspoon salt 

3 Tbsp. olive oil

8-10 bone in chicken thighs  OR, 4-5 chicken leg quarters (skins removed)

3 sweet potatoes peeled and cut into 1 inch cubes

3 large potatoes peeled and cut into 1 inch cubes (or you can use 5-6 small red potatoes)

3 apples peeled and thinly sliced

handful of pecan halves 

Mix first 6 ingredients together in a bowl.

Put chicken, potatoes, apples and pecans in a large metal bowl and pour spice mixture over it and TOSS well to coat.  (using your hands is the best way to do this).

Arrange chicken/veggies in a large casserole dish that has been sprayed with non-stick cooking spray.

(HINT...I actually had to use 2 casserole dishes...so I just divided it between 2 pans as I didn't have one large enough)

Roast uncovered in 425 degree oven for 45-60 minutes until the veggies are tender and chicken has reached 165 degrees.

Absolutely delicious!   

If there are any leftovers,  

I just pull the chicken off the bones and mix with the veggies

and this makes DELICIOUS leftovers to take for lunch the next day.

This would also be the PERFECT meal to serve company... 

serve with a green salad and slice of Artisan bread and you could really feed a crowd!

Butternut Squash Casserole

1 large (or 2 small) butternut squash peeled, seeded and thinly sliced
2 large onions thinly sliced/then sauteed until very tender
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese

(6oz) package Canadian Bacon
1-1/2 cups chicken stock
2 pieces wheat bread toasted and crumbled

Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese. 

Layer half the meat.

For the second layer repeat the process topping with squash.

Add chicken stock.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30-45 minutes until veggies are tender
Remove from oven and let stand for 15 minutes before serving.

You will find after enjoying these yummy dishes 

that winter veggies never tasted SO good!

Enjoy and have fun!

Comforting bowls of Soup!

 We are definitely a soup loving family. 

I LOVE soups of all kinds from 

Chicken Noodle, to Bean Soups, to Minestrone! 

They're ALL delicious to me! 
I know that Spring is here, but here in Southeast Idaho, it is still chilly and there are many days we still want to warm up with a bowl of soup.

 I also LOVE squash of all kinds 

 and during harvest season I always find ways to add in zucchini or summer squash into my soups and I bake a variety of muffins, breads with squash as well.   

Butternut squash makes the top five of my squash favorites and I love making Casserole with it, (here) and (here) steaming it with just a little butter and salt/pepper, OR, making soup with it.

Here is another soup favorite...

ESPECIALLY with the kids,
although not one of Tracy's favorites, he loves the flavor of it just doesn't like the consistency (although the kids and I beg to differ).

He loves soups with LOTS of broth and doesn't really enjoy smooth, creamy soups as much. 

This reminds me of a soup you would get at a nice restaurant and can be served up a variety ways as far as garnishes. 

Butternut Squash Soup
6 cups chicken broth
2 pounds butternut squash peeled, seeded and cut into 2 inch chunks
1 tsp. thyme
1 large onion chopped
2 cloves garlic minced
2 stalks celery chopped
1 Tbsp. olive oil
2 slices bacon 
2 cups packed spinach or kale chopped
One 15 oz. can pinto beans drained (OR 2 cups beans you have cooked)
2 carrots chopped
1 bell pepper diced
1 cup frozen corn kernels
Salt and pepper to taste

Saute onions, garlic and celery in olive oil for 10 minutes until they start to get soft.
Next add in thyme, butternut squash and broth and cook over low heat for 45 minutes to one hour until very tender.
While squash mixture is cooking, cook bacon strips until crispy.  Set aside
Take small batches and puree soup in a blender until smooth. Do this until it’s all pureed up.
Return pureed soup to pot and add in crispy bacon, pinto beans, carrots, bell pepper and corn kernels. 
Bring to a boil and simmer 20-30 minutes (or until veggies are tender)
Season with salt and pepper to taste.

Serve with croutons on top, or, a dollop of cottage cheese, or a few shakes of hot sauce. 

Especially delicious served with a slice of French Bread

Perfect meal for children of all ages
that is nourishing & absolutely delicious!

Enjoy!

Yummy Butternut Squash!

I am a squash lover...
other than Spaghetti Squash,
there's not a squash that I have tried that I haven't just loved!
I honestly could eat squash everyday if I had it available to eat.

When I was pregnant with Ethan,
at one of the doctor's visits I was reading through one of the magazines sitting on the table in the office and came across this recipe. It originally called for Leeks and that is how I made it the first time, but every time I went to make it I never had Leeks on hand and so I tried an experiment
and just sauteed up onions instead of the Leeks and this actually tasted
SO much better and so that is how I have been making it ever since.

I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole.

We have been blessed
on 2 different weeks with Butternut Squash in our Bountiful Baskets and so what a treat it was to make this up and break up our many bowls of soup that we eat.

There were 3 pieces leftover from dinner and so I sent a piece with Tracy to work for lunch and Jade ended up eating mine AND his piece. I can't believe that my kids like this as much as Tracy and I do!

The onions, squash, apples, ham, cheese and spices
blend together to make the most delicious casserole ever.

This would also be a perfect thing
to make for a breakfast casserole.

Butternut Squash Casserole

1 large (or 2 small) butternut squash peeled, seeded and thinly sliced
1 or 2 onions thinly sliced/then sauteed until tender (I use 2 onions)
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese (OR Mozzarella cheese)
1 (6oz) package Canadian Bacon
1-1/2 cups chicken stock
1 piece wheat bread toasted and crumbled

Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese. Layer half the meat.

For the second layer repeat the process topping with squash.Add chicken stock.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30 minutes.
Remove from oven and let stand for 15 minutes before serving.

Enjoy!!