Stuffed Acorn Squash

Stuffed squash is one of the most time-consuming dinners I make but it is well worth the time. The squash gets so tender and sweet you won’t mind eating it long after you’ve run out of stuffing. I usually don’t serve it with any sides because the veggies, meat and starch are all in there!

Ingredients

1 cup cornbread stuffing mix

1 can crushed pineapple in pineapple juice

2 acorn squashes

½ lb bulk pork sausage

½ cup raisins (optional)

Directions

1. In a large bowl, combine stuffing mix with pineapple (and juice) and raisins.
2. Brown sausage meat, drain and combine with stuffing mixture.
3. Cut squashes in half and remove seeds. Place face down in boiling water for 5 minutes. (This is the hardest part. I usually end up using tongs and a fork to make sure it is face down.)
4. Place the squash face up in a 9 by 13 baking dish. Brush the squash with melted butter.
5. Fill the centers of the squash with the stuffing mixture.
6. Place in oven at 350 degrees for 35 minutes to an hour. After all the time I have already spent cooking the sausage and boiling the squash, I am usually only able to wait 35 minutes.

Fish Chowder

Last week I looked in my freezer and saw a baggie of frozen fish and another bag of shrimp. Neither could make a meal by itself, but maybe I could combine them in chowder for a delicious Friday lent dinner. I found a recipe that also called for me to use up the bags of shredded cheese in my fridge and got to work. The results are creamy, filling and tasty! I recommend it to anyone trying to use up frozen seafood.

Fish Chowder

1 onion, chopped

1 T butter

2 cups milk

1 cup ranch dressing

1 pound skinless, boneless white fish (or shrimp)

10 ounces broccoli heads, chopped

1 cup cubed or shredded cheddar cheese

1 cup cubed or shredded Monterey jack cheese

¼ t garlic powder

Directions

1. In a skillet, sauté onion in butter until tender. Transfer to slow cooker.

2. Add milk, dressing, fish, broccoli, cheeses and garlic powder.

3. Cover and cook on high for 1.5 to 2 hours. Fish should flake easily with a fork.

Oatmeal Chocolate Cookies

As soon as my boyfriend saw me making oatmeal cookies yesterday he ran over and asked that I please do not put raisins in them. He told me he is in the Facebook group for Anti-Raisins in Cookies and can’t eat them.

I should have stuck to my guns but as soon as he suggested using chocolate chips I agreed. Raisins just can’t compete with chocolate, and I had a bag to use up. The results were delicious!

Ingredients
½ cup butter (you can use margarine too)
½ cup sugar
½ cup brown sugar
1 egg
½ t vanilla extract
1 cup flour
1 t cinnamon
1 t baking soda
1 t salt
1 ½ cups rolled oats
¼ cup chopped walnuts
¾ cup chocolate chips

Directions
1. Preheat oven to 375 degrees.
2. Cream butter and sugars until smooth, stir in eggs and vanilla.
3. Add flour, cinnamon, baking soda and salt.
4. Stir in oats, nuts and chocolate.
5. Drop by round teaspoon onto greased baking sheet. Bake 10-12 minutes. Makes about 3 dozen.

Tex-Mex Stew

One of my favorite kitchen short-cuts is rotisserie chicken. For only five bucks I get a perfectly cooked whole chicken to put in tacos, sandwiches and more. When I saw the recipe for this hearty Tex-Mex stew, which uses 3 cups of chopped rotisserie chicken, I had to try it. This stew is like an upgraded chicken noodle soup filled with veggies and spice.

The recipe is tweaked from Everyday with Rachael Ray. She recommends topping the stew with puff pastry rounds to make the meal feel like pot pie. Sounds like a good idea, but I served mine with cornbread. Either way, this is a great dish for heating up a chilly night!

Ingredients
1 T olive oil
3 T butter
1 small onion
1 red pepper
2 ribs celery
2-3 cloves of garlic, chopped
1 jalapeno chile pepper, seeded and chopped
1 t cumin
salt and pepper
3 T flour
2 cups chicken stock
3 cups chopped or shredded rotisserie chicken
hot sauce

Steps

1. Chop onion, red pepper, jalapeno, celery and chicken.

2. In a large pot heat the olive oil and butter over medium heat until the butter melts.

3. Stir in onion, red pepper, jalapeno and celery. Season with cumin, salt and pepper.

4. Cover the pot and cook 5-6 minutes, stirring occasionally.

5. Stir in the flour for 1 minute, then stir in the chicken stock. Add the chopped chicken and heat through.

6. Season with hot sauce and serve.

Macaroni and Cheese

When you’re craving comfort food like macaroni and cheese, making it out of the box just doesn’t hit the spot. Instead, indulge with cheddar and Parmesan cheese in my favorite mac and cheese recipe. It makes a great side dish, but I don't mind eating it as an entree. It's one meatless meal no one will complain about!

Baked Macaroni and Cheese

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1/2 cup evaporated milk
• 2 eggs
• 8 ounces sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter

Steps

1. Preheat oven to 350 degrees.
2. Bring a pot of lightly salted water to a boil. Add macaroni shells and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium sized mixing bowl, mix evaporated milk, eggs, sour cream, salt, and pepper.
4. Butter a 9 by 13 glass dish.
5. Layer macaroni shells, cheddar cheese, and milk mixture in the dish until it is full. Sprinkle Parmesan cheese and pour melted butter on top.
6. Bake in a preheated oven for 20 to 30 minutes (I usually do 25).