Maple Glazed Acorn Squash

Heat oven to 350

Ingredients:

4 small acorn squash (1 lb. each)

1/3 cup maple-flavored syrup

1/4 cup heavy whipping cream

1/2 tsp. salt

1/4 tsp. ground cinnamon (optional, but I say "Heck yah!")

Cut each squash lengthwise in half on cutting board with a big ole knife. Scrape out seeds and fibers.

Place halves cut sides UP in an ungreased rectangular pan. Spoon about 2 teaspoons of the syrup and 1 1/2 teaspoons of the cream into each half.

Bake uncovered about 1 hour or until tender when pierced with fork. Sprinkle with salt and cinnamon.

Source: Betty Crocker's Entertaining Basics

Chicken and Grilled Vegetable Wrap

Prep: About 15 min
Cooking Time: 10-15 minutes
Yields: 4-5 servings

1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices

1 red or yellow bell pepper, cored and seeded and cut into strips

1 medium red or yellow onion cut into 1/2 inch slices

1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices

2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!

1/2 cup chopped basil

Tortillas

Note: Additional ingredients below for optional special sauce.

1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.

2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.

Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!


SPECIAL SAUCE (Optional)

In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.

From "Cooking For Dummies"

Georgie's 3 Cheese Roasted Veggies

2 medium potatoes peeled and chunked
2 medium carrots peeled and cut to 1/2 inch slices
1 T olive oil
1 tsp basil
1 tsp oregano
1/4 tsp salt and pepper
1 large zucchini cut in pieces
1 large red bell pepper chopped
2 cloves garlic minced
2 cups sargento 4 cheese country casserole recipe blend

Place potatoes and carrots in greased 13x9 dish. Drizzle with oil.
Sprinkle with basil, oregano, salt and pepper
Toss to coat.

Bake 425 for 20 minutes.
Add zucchini, red pepper and garlic. Stir.
Bake 20 more minutes or until tender.
Sprinkle with cheese and return to over until cheese melts.

Sesame Green Beans

1 lb fresh green beans
2 tsp. sesame seed
1 T. rice vinegar
1 T. reduced-sodium soy sauce
1 tsp. sugar
1/2 tsp. crushed red pepper flakes.

In 2-quart saucepan, heat 1 inch water to boiling.
Add beans.
Boil uncovered 5 minutes.
Cover and boil 3 to 5 minutes longer or until crisp-tender.

Meanwhile, in ungreased 8-inch skillet, heat sesame seed over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Stir in remaining ingredients; heat through.

Drain beans.
Pour sauce over beans; toss until evenly coated.

Warm Caramelized Vegetables

2 lb small red potatoes, cut into 1-inch pieces
1/2 tsp. salt
1 lb asparagus, cut into 2-inch pieces
1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 tsp. salt
Freshly ground pepper, if desired.

In 3-quart saucepan, heat 1 inch water to boiling.
Add potatoes and 1/2 teaspoon salt.
Heat to boiling; reduce heat to medium.
Cover and cook about 12 minutes or until tender.
Drain and return to saucepan.

Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling.
Add asparagus.

Heat to boiling; reduce heat to medium.

Cover and cook about 5 minutes or until crisp-tender.

Drain and add to potatoes.

While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat.

Cook onion in butter about 5 minutes, stirring occasionally, until golden brown.

Stir in vinegar, brown sugar and 1/4 teaspoon salt.

Pour onion mixture over potatoes and asparagus; stir until coated.

Sprinkle with pepper.