Food

Single Pan Meal: Chicken, Butternut Squash & Brussels Sprouts

This one-pan meal is delicious, slow-carb friendly, and makes great leftovers.

Chicken, Butternut Squash & Brussels Sprouts

Ingredients

1 medium butternut squash, peeled and diced
1 pound brussels sprouts, ends removed and sliced in half
1/2 yellow onion, diced
1 lemon, thinly sliced (seeds removed)
3 cloves garlic, minced
2 tablespoon olive oil, divided
1 tablespoon balsamic vinegar + extra for serving
1 teaspoon sea salt, divided
1 teaspoon ground pepper, divided
8 boneless, skinless chicken thighs
1 tablespoon apple cider vinegar
1 teaspoon ground paprika
1 teaspoon garlic powder
1/4 teaspoon dried ginger
1/2 teaspoon dried sage

Directions

    1. Preheat oven to 450 degrees F.
  1. Combine the butternut squash, brussels sprouts, onion, lemon slices, minced garlic, 1 tablespoon. olive oil, balsamic vinegar, 1/2 teaspoon. sea salt, and 1/2 teaspoon. pepper and toss to combine.
  2. Spread the mixture in a single layer on a large baking sheet (or two if necessary), lined with parchment paper or aluminum foil coated with cooking spray.
  3. Combine the chicken thighs, remaining 1 tablespoon. olive oil, apple cider vinegar, paprika, garlic powder, remaining sea salt (1/2 teaspoon), dried ginger, dried sage, and remaining pepper (1/2 teaspoon) in a bowl and toss to coat.
  4. Arrange the chicken on top of the vegetable mixture.
  5. Bake for 30-40 minutes or until both the squash is tender and the chicken is cooked through. If the chicken is done before the squash, remove the chicken and set it aside in a covered dish to preserve warmth before continuing to bake the vegetables.
  6. Serve with additional balsamic vinegar to taste.

Whipped Cream

Whipped Cream

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons sugar*
  • 1 teaspoon vanilla extract

Directions

  1. Mix all ingredients together.
  2. With mixer at medium speed, beat well-chilled cream just until soft peaks form. (Overbeating causes cream to curdle and turn to butter.) On hot days, chill bowl and beaters. Cream doubles in volume when beaten.

  • This recipe is for a less sweet version than is typical. You should increase the sugar if you prefer regular whipped cream.

Baz’s Sweet and Easy Pancakes

The batter for these pancakes is mixed in a blender. A perfect first recipe for my 11-year-old and he loves making them!

Baz's Sweet and Easy Pancakes

  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups milk
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 tablespoons baking powder
  • 1/8 teaspoon salt

Directions

1. Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat (350-400 degrees for an electric griddle).

3. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from AllRecipes.com’s Fast and Easy Pancakes.

Comfort food at its best.

Hamburger Stroganoff

This is an easy family favorite and makes great leftovers.

Ingredients

  • 1/4 cup (4 tablespoons) butter or margarine
  • 1/2 cup minced onion
  • 1 teaspoon (approx. 2 cloves) minced garlic
  • 1 pound lean ground beef
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 can cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • chopped chives for garnish (optional)
  • wide egg noodles, cooked according to package directions

Directions

  1. In large skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned.
  2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with chives.
  3. Serve over egg noodles (if you run out of noodles, we’ve found that mashed potatoes, rice, and toast all make good substitutes for leftover stroganoff).

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
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Ingredients

  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1¼ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot

Directions

  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).

Carrot Zucchini Multigrain Muffins

[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]

[RECIPE-INGREDIENTS]
– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2  cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)
[/RECIPE-INGREDIENTS]

[RECIPE-DIRECTIONS]
1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
[/RECIPE-DIRECTIONS]
[RECIPE-NOTES]
[/RECIPE-NOTES]
[/RECIPE]

Roasted Sweet Potato Soup

This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.

Roasted Sweet Potato Soup

INGREDIENTS

  • 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
  • 1 large onion, chopped
  • 3 (14.5-oz) cans chicken broth
  • 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1/2 cup cream

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.

INSTRUCTIONS

  1. Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
  2. Add the sweet potato and stir to distribute heat before removing from heat.
  3. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  4. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  5. Return to low heat.
  6. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  7. Add the remaining ingredients, stir until blended, and remove from heat.
  8. Serve when the soup is cool enough to eat.

CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.

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