Squash Bake

This is the best way, in my opinion, to eat squash. I love this recipe because it takes boring squash that you can serve during the week and makes it yummy & special without making it super fattening.

This is actually a Jillian Michaels recipe, so it is pretty healthy...well depending on how much yummy buttery cinnamon pecan topping you add. I usually double the recipe for the topping because Jared always wants seconds when I serve this and he adds more topping than it calls for.

FYI: If you use the recommended amounts than the total calories per serving are 190

Ingredients

1 Butternut Squash (cut into 4 servings)
2 Tbsp. Butter, melted
1/4 cup Pecans, chopped
2 Tbsp. Brown Sugar, packed
1/2 tsp. Cinnamon
1/2 tsp Ground Ginger

Instructions

Squash:
Cut squash into 4 equal servings. Remove seeds & fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350 degree oven 45-50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High 5-7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)

Topping:
Meanwhile, combine butter, pecans, brown sugar, cinnamon, and ginger. Heat on top of stove or in microwave oven until butter melts. fill center of each squash half with one-quarter of the pecan mixture. Mix some of the cooked squash with the pecan filling. Serve immediately.

I serve mine directly out of the oven without removing the skin. Just place on plate add the topping and eat with a spoon.

Shaved Brussel Sprouts w/ Garlic & Lemon

I'm always looking for healthy ways to make vegetables taste better. This one is my new favorite. I never really thought I liked brussel spouts until I tried this recipe, now I really do. So give it a try.

Remember: this is really more of a method than a recipe so change it up to suit your family.

Ingredients

3 cups Brussels Sprouts
2 Garlic Cloves, minced
1 tsp. Lemon Juice
Extra-virgin Olive Oil
Salt & Pepper

Instructions

Clean brussel sprouts by tearing off outer wilted layers & chopping off bottom end. Shave brussels very fine with a sharp knife. Then rinse to wash of dirt.

Place a pan over the burner on med-high heat. Let it get REALLY hot. (I let mine preheat for about 5 minutes). Add the oil, let heat another 30 seconds.
(Note: the goal is to let your pan get really hot and to sear the sprouts; not to steam them. If the sprouts don't brown quickly then your pan isn't hot enough. When the sprouts are done they should still have a bite to them.)

Add Brussel spouts and salt & pepper to taste. Once you have some good color (about a minutes) add the garlic and cook another 30 seconds.

Pour the mixture into a bowl and squeeze in lemon juice. Mix well and serve immediately.

Oven-Barbecued Pork Chops and Sautéed Kale

I got these recipes from Good Things Utah. This is a really easy, inexpensive, and healthy meal.

When I saw the recipe for Kale I wasn't so sure about it, but I thought I'd give it a try. It is a dark leafy green that when cooked doesn't loose it's bite. I want to say it tastes smiliar to spinach. Also like spinach, it has lots of good vitamins it it. Jared and I both liked the way it tasted. It's a great alternative if you're getting sick of the usual veggies you cook.

I also made some brown rice to go along with this meal.

OVEN-BARBECUED PORK CHOPS

Ingredients
6 Pork loin chops

Kosher salt
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce

Instructions
1. Preheat oven to 400°F.

2. Head a large ovenrproof skillet over high heat. Drizzle both sides of pork chops with olive oil and sprinkle on salt and pepper. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

3. Add about 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

4. Transfer the pan to the oven and bake for 15 minutes. Serve the sauce over the pork chops.

SAUTEED KALE

Ingredients
1 tablespoon extra-virgin olive oil

1 bunch Kale, ribs removed, coarsely chopped (see Tip)

½ cup water

2 cloves garlic, minced

2-3 teaspoons balsamic, sherry, or red-wine vinegar

2 tablespoons bacon bits (make your own or store bought)

Salt and Pepper

Instructions
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.

Tips
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.