Monday, November 17, 2014

Butternut Squash Soup with Spinach and Mushrooms

This is yummy and healthy.
But, I would recommend serving it with something more hardy if wanting it for dinner.
Also, I don't know why this is typing in double space. 

INGREDIENTS
1 medium Butternut Squash, (Peeled, seeded, and chopped into small squares)
2 C Mushrooms, chopped
1 small Onion, diced
3 Cloves Garlic, diced
1 quart Vegetable Broth
Olive Oil
A couple handfuls of Fresh Spinach
Salt and Pepper to taste

STEP 1
Saute Onions and Mushrooms in Olive Oil. Set Aside
STEP 2
Saute Butternut Squash (the smaller the cubes the faster it cooks) and garlic
until soft. Add Vegetable Broth and bring to a simmer.
Remove from heat and either blend with an immersion blender, or place in a normal blender
and blend until smooth. 
STEP 3
Place back into pot and stir in Onion/Mushroom mix, desired amount of Spinach,
and Salt and Pepper to taste.
ENJOY!!!

Adapted From: Harvest Food Blog

Wednesday, November 12, 2014

Apple and Chicken Salad

This Salad is yummy and filling
 and was the perfect match to a Butternut Squash Soup.



INGREDIENTS

salad:
1 Tbsp Olive Oil
2 Chicken Breasts, boneless/skinless
10 oz. Lettuce or Mix of your choosing
1 Apple, sliced thin into chips
1 C Walnuts
2 oz Feta Cheese
1-2 Roma Tomatoes, diced

dressing:
¼ C Balsamic Vinegar
1 Tbsp Garlic, minced
½ tsp. Salt
½ tsp. Pepper
¾ C Olive Oil

STEP 1

Preheat oven to 350 degrees.
Line a baking sheet with aluminum and spray with cooking spray.
Brush Chicken Breasts with oil and season.
Bake 20-30 minutes, or until cooked thoroughly.
Let cool for at least 10 minutes

STEP 2

Prepare the salad by tossing the remaining ingredients together
 and top with the chicken.
Add desired amount of dressing.

STEP 3
To make the dressing whisk together dressing ingredients until mixed.

ENJOY