Monday, September 24, 2012

Meal Plan Monday: September 24th, 2012 (FALL!!!)

Prosciutto Chicken in Pesto Cream Sauce (Needs a translator)


Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso

Grown Up Grilled Cheese and Chunky Tomato Soup

Moqueca De Camaro

Upside Down Day

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Quinoa Stuffed Acorn Squash
2 large acorn squash (about 2 1/2 pounds each) or 4 small acorn squash
1 1/2 cups quinoa1 onion1 red bell pepper1 green bell peppergarlic (add what you like!)Herbs/seasonings as you pleaseCrumble/ soft style cheese (we liked goat feta!)Olive Oil

Roast the squash: Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.) Make the quinoa: Cook the quinoa following the instructions. While the quinoa cooks prepare the fresh ingredients: Dice peppers and onions. In a skillet, heat olive oil. Add the onion and saute about 4 minutes, just before they begin to brown. Add peppers and garlic until cooked but still somewhat bright. When the quinoa is done, stir in the sauteed veggies. Then add the herbs and seasonings. Taste, and add more salt or pepper to taste, as well as a drizzle of olive oil if desired. When the squash are done, spoon quinoa generously into each half. Top with cheese. Put back into the oven until food is bubbly and cheese is browning.

Meal Plan Monday

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