Recipes! :0)

Sorry it’s taken me so long to post these recipes.  The recipes are from the time I cooked dinner for my parents as seen here.

Butternut Squash and Pear Soup

‎1 Medium Butternut Squash peeled, sedded, and cut in 2 inch chunks
2 Pears peeled, quartered, and cored
1 Medium Tomato cored and quartered
2 cloves of Garlic, crushed
1 Yellow Onion
4 Tbsp Olive Oil (I use extra virgin)
1/2 Tsp Salt
Pepper to Taste
4 cups of Reduced Sodium Chicken Broth
4 Tbsp Whipping Cream

Preheat oven to 400 degrees F.

Combine pears, squash, tomatoes, garlic, olive oil, 1/4 tsp salt and pepper, in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender (45-55 minutes). Let cool slightly.
Place half of the veggies and 2 cups of broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups of broth. Add to the pan and stir in the remaining 1/4 tsp salt.

Cook the soup over medium-low heat, stirring until hot, about 10 minutes.

I added the whipped cream to make the soup a little thicker...I think I got too carried away because the soup was almost too thick like baby food consistency! lol So I would say add a little whipped cream, but not 4 tbsp unless it needs it! :0)

Roasted Carrots

4 tsp butter melted
2 tsp olive oil (I use extra virgin)
1 tsp of McCormick Mediterranean Spice
1/2 tsp salt
2 pounds of carrots, peeled and cut diagonally into 1/4 inch thick slices

Preheat oven to 450 degrees F.

Combine butter, oil, spices, and salt in a medium bowl.  Add carrots and toss well to coat.  Spread evenly on a rimmed baking sheet.  Roast the carrots stirring twice, until tender and golden, about 30 minutes.  Serve immediately.

Loaded Twice Baked Potatoes

4 medium potatoes
For meat, you can either use 3 chicken breasts or 8 oz of lean ground beef
1 cup of broccoli finely chopped
1 cup water
1 cup of reduced fat cheddar cheese
1/2 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 scallions, sliced

Pierce potatoes all over with a fork. Place in the microwave and cook on the “potato setting” OR cook at 50% power, turning them once or twice until they are soft (about 20 minutes).

Meanwhile, cook your meat over the stove in a large skillet.  Once cooked, transfer the meat to a large bowl.  Increase heat to high and add broccoli and water to the skillet, cover and cook until tender, 4-5 minutes. Drain the broccoli, add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use.  Scoop the insides out in a medium bowl.  Place the potato shells in a small baking dish.  Add 1/2 cup cheese, sour cream, and salt & pepper to the potato insides and mash with a fork or potato masher.  Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture amount the potato shells and top with the remaining 1/2 cup of cheese.  Microwave on high until the filling is hot and the cheese is melted, 2-4 minutes. (I put mine on a baking dish and placed them in the oven to warm them instead of putting them back in the microwave.)

The potatoes were very good and very filling!

All in all, every recipe we tried was great and had a really good review from everyone!! :0)