Stuffed Acorn Squash ~ Meatless Monday

I recently had an acorn squash in the kitchen for so long, that the outside of it turned from dark green-black to orange.  Oops!  Since it was such a festive, harvest-fall orange, I decided to give it the Thanksgiving treatment.  (take your inspirations from where ever you find them)  Thanksgiving = Stuffing in my book, so that's what I did.

I loosely followed ~ this recipe.  I used a box stuffing mix (using veggie broth), threw in a cup of thawed, mixed frozen veggies, a few raisins, added a few spoonfuls of cooked lentils, and topped it with a little cheese just before it was due to come out of the oven.  I really enjoyed this meal and think it would be perfect for any vegetarian at a holiday meal... or for your Meatless Monday.

    

Sirloin Burger with Fried Onion Gravy

For a quick and tasty dinner, I'll often make sirloin burgers, but, without a bun.  To me, it just seems so much more fancy served this way.  We're lucky that our itty-bitty town has a wonderful, little family-run butcher that grinds their own beef, a few times a day.  Their meat takes a hamburger dinner up to the next level. 

Into the sirloin I'll mix ~ whatever spices sound good at the moment, a handful of bread crumbs, shape it into ovals or circles (depending on my mood) and then fry/grill them up.  Then I'll top them with whatever strikes my fancy.  This time I covered the burgers with beef gravy and French's Fried Onions.   Ahh, a simple dinner that satisfies ~ I like that...and so does my family.  :)

Red Chili Bean Stuffed Sweet Potato ~ Just in time for Mardi Gras ~ Meatless Monday

Getting a bit bored with eating regular baked potatoes?  Yeah, me too.  To get out of my spud rut,  I've started  baking/nuking sweet potatoes.  I really like their semi-sweet flavor and bright orange color.  They always make me smile when I split them open and see all that bright, fluffy neon-orange interior, AND they're super good for you, too!

Celebrating all things Scottish for Robbie Burns Day on January 25th with a Vegetarian Haggis that's perfect for Meatless Monday!

Vegetarian Haggis served with Neeps & Tatties ~ This meatless version of haggis is so tasty, think of it as a meatless version of our corned beef hash. Neeps = turnips;  Tatties = potatoes.  Check out my original blog post from last year, when I made it for Robbie Burns Day ~ here.  And, this is the site that has the recipe that I used. (it's about 1/2 through the post)

On January 25th, the whole of Scotland will be celebrating the birth of their most famous and beloved poet ~ Robert Burns.  It's a day full of eating and drinking, and the most requested dish on that day has to be that most unique of Scottish dishes ~ haggis.  Robbie Burns even wrote a poem to it called ~ Address to a Haggis.  Here a is an entertaining video rendition of the the poem, so you can enjoy it recited in the beautiful Mother Tongue of Scotland...

There will also be lots of drinking... many glasses of whiskey will be raised and toasts made.  To end the birthday bash, party goers also indulge in all forms of delicious Scottish desserts, washed down with a cuppa tea or a wee small glass of Drambuie.  Ahh, what a way to party!

I love Drambuie!

Last year, I made a vegetarian version of haggis to celebrate that national birthday party.  If you know how real haggis is made, you'll understand why  I searched out a vegetarian version to make!  This year, in honor of the upcoming celebration, I decided to corral some of my favorite Scottish foods that I've posted about last year & turn them into one big Robbie Burns Birthday Bash post for sharing on Meatless Monday.   Enjoy!

Low Fat Tipsy Laird Trifle ~ This is one SUPER easy & SUPER delicious dessert, with just a hint of Drambuie. Excellent! Come see the recipe & post I did on it ~ here.  (there is even a kid friendly version, too)

Scottish Spiced Tea Cake ~ This is a wonderful tea cake/loaf that's easy to make.  Come and check out the recipe and blog post I did on it ~here.

So, let's raise a glass and wish Robbie Burns a very ~ Happy Birthday!  I'll end with one of his famous toasts...

"Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit."
~ Robert Burns

 
    

Spiced Chicken Cacciatore

Since it's the New Year, I'm back to looking for healthier recipes that have a lot of flavor, but go light on the calories.  This Weight Watchers recipe for ~ Spiced Chicken Cacciatore ~ fits the bill.  I really liked the addition of the curry powder in this dish.  It's an unexpected spice, not one you would find in a classic Chicken Carriatore recipe, but, it's one that I really like.  Its flavors (minus the curry) are similar to the French inspired ~ Hunters Chicken / Chicken Chasseur ~ post that I did last year. (check out that recipe post ~ here)

I decided to serve it with rice, since I already had some on hand and used skinless legs for the same reason.   I also used sliced/frozen, 3-color bell peppers from Trader Joes, I've always got some in my freezer, I just love 'em!  This turned out to be a really tasty dish and one that I'll be making again.  So, if you're looking for a new way to cook your chicken, that's not quite traditional, that's lower in calories and is pretty quick and easy to get to the table ~ than give this one a try.  Check out the recipe for the Spiced Chicken Cacciatore over on the Weight Watchers site.  Enjoy!  

Meatloaf Patties ~ Festivus for the Rest of Us

Festivus Meatloaf Patties ~ Super quick way to get dinner on the table for this most cracked of holiday traditions.  Thanks to the TV show ~ Seinfeld ~ we have yet another holiday dinner to make.  For that famous episode, Mrs. Costanza made meatloaf.   My meatloaf version cuts out all that time consuming ~ baking, slicing and loaf pan washing.  Just save yourself the trouble and cook it up like you would a hamburger.  Somehow, taking shortcuts on this meal just seems so right...  :)

Today is the 23rd of December and it's the day to celebrate Festivus.  Since the original Seinfeld TV episode ~ The Strike ~ (the one that introduced us all to Festivus, this most particular of holidays) had meatloaf as the meal of honor, I decided I might as well trot out a quick and simple version of 'meatloaf' that I do.  I'm dubbing it my ~ 'Festivus for the Rest of Us' Meatloaf Patties.  If it's good enough to serve at Frank and Estelle's Festivus Celebration, than it's good enough for me to serve at mine!

Festivus Meatloaf Patties
makes 4 festive Festivus single-serving meatloaves

Ingredients

• 1 pound lean ground hamburger
• 1/3 cup Italian bread crumbs
• 1 egg, beaten
• 1 Tbsp Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp garlic powder
• salt & pepper, to taste

• ketchup, gravy or BBQ sauce for topping your Festivus Meatloaf Patty ~ it's your call

Directions

In a medium bowl, mix the first 7 ingredients until well combined.  Divide meat into four lumps and form them into an oval or circle shape, as you see fit.  It's your Festivus Meatloaf Patty, do with it as you will.

Cook the Festivus Meatloaf Patties in a large nonstick skillet, over medium heat, until they are done to your liking.  It's better if you don't burn them.  Top with the condiment of your choice. (less chance for argument that way)  Serve with any sides that trip your trigger.

Happy Festivus for the Rest of Us!  Let the Airing of Grievances and the Feats of Strength begin...  NOT!   teehee

 
 

Jude's Chuck Roast ~ from Dan's kitchen and The 4-Hour Chef Cookbook ~ Guest Cook Post

My friend, Dan, has more photos/commentaries of the recipes that he is cooking from The 4-Hour Chef Cookbook.  This time I'm sharing the recipe he made for ~ Jude's Chuck Roast.  Since I'm still waiting to see if Santa brings me my own copy of The 4-Hour Chef for Christmas, I'm once again pirating his hard work in the kitchen and sharing it on my blog.  He's happy about it, I'm happy about it and I'm guessing you'll be happy about getting more recipes/commentaries from/about The 4-Hour Chef Cookbook.

As a little bonus, Dan's mom, Pat, has shared some great tips on changing-up mashed potatoes.   Mom's who are good cooks always have the best advise when it comes to tweaking recipes and making them even better.  Thanks to you both!


Jude's Chuck Roast ~ from The 4-Hour Chef  Cookbook
~ Dan's slightly adapted version of the recipe with his photos/commentary

Jude's Chuck Roast ~ The recipe calls for a 2.5 lb chuck roast or rump roast. Place in pan, then add 15 ozs each of beef consommé, beef broth, and French onion soup. Add in three cloves of garlic and about a dozen Cipollini onions. I added a couple of stalks of celery and some carrots. The recipe calls for 350F degrees for 2.5-3 hours, but I chose to cook it for 4 hours at 300F degrees. This gave me the opportunity to prepare the dinner rolls...

Mom's Freezer Rolls ~  These are from a 70's era Pillsbury Cookbook I have that was my Mom's. (since I couldn't find the Pillsbury recipe online that Dan made, here is another recipe  from the 70's era that sounds like it might be similar)

The chuck roast came out as the French call it boeuf a la cuilliere (translated spoon beef) because you can eat it with a spoon.  Made some garlic mashed potatoes with the skins on.  So very good to have so many comfort foods in one great meal.

Dan's mom, Pat, has a tasty tip for jazzing up your smashed spuds even more ~ Another nice addition to mashed potatoes is adding butter beans. Take a can of butter beans, rinse/drain them and then squish them up in your fingers. Add them to your prepared mashed potatoes (could be garlic) and stir them together.  Also, a bit of lemon juice is nice as it makes them slightly tangy and I also like to add a dollop of either sour cream or Greek yogurt, just add at the same time as the butter beans and give it all a good stir.  Reheat if necessary and serve.

One can of Mixed Beans & a pound of hamburger ~ two easy, different meals...

A can of ~ Mixed Beans ~ a pound of hamburger and some of your favorite ethnic ingredients (probably already in your pantry or fridge) and you've got a quick, easy and tasty dinner on the table in no time flat. ~  I like it like that!  How about you?

Sometimes for a quick dinner I'll turn to a can of beans and a pound of ground sirloin.  We have a wonderful local, family-run, village market in our little town and they have an old-fashioned meat counter.  The butchers will cut your meat right when you order it, or you can buy from the well-stocked meat case.  I buy the best quality, tastiest ground beef and it is no more expense than a big-box store (you know I'm talking 'bout you Walmart).  They have a loyal clientele and you can always look forward to a little chit-chat about what's going on around town.  Ahh, life like it used to be...  It's nice to be able to find such a place in this day and age, as well as being able to help out a local business.

I love the convenience and taste of canned beans.  If you're looking for a way to get creative with plain ol' hamburger and beans, this might hit the spot for your family like it does for mine. Enjoy ~ Toot-toot!  : )

I make the hamburger patty round or oval, depending on my mood.  To the ground beef I'll ~ add a handful of bread crumbs, sprinkle in some other seasonings/herb/spices, mix it, shape it and then fry it up.  Once it is cooked, I'll set aside the meat, clean out the pan, then add the beans.  I go to town doctoring them up, re-add the cooked hamburger patty and then let it all simmer for a few minutes so it is heated through before plating it up.  Depending on how you doctor-up the beans, you can get different cuisines.  For this pair of dinners, I used a can of Pinto & Great Northern Mixed Beans.
 

For this meal, I went the Tex-Mex route with the beans ~ doctoring them up with a blend of Mexican herbs and spices, bell peppers and salsa.  When I plated it up, I topped the glorious mess with more salsa, some sour cream and crushed tortilla chips. 

For the other meal I went the Italian route ~ I doctored up the mixed beans with a blend of Italian herbs/spices and sauteed mushrooms. Then ladled the beans over the the hamburger steak when I  plated it up and added fried onions to top it off.

Tracey's Easy English Beef Stew & Dumplings

Easy English Beef Stew & Dumplings ~ My sister-in-law, Tracey, makes a super easy, comforting, classic homestyle dinner in the crock pot.  Her recipe will soon be staring on the 'other side of pond', in my kitchen.  From England to America, dinner is served!

My sister-in-law, Tracey, (who lives in England) just shared a lovely looking photo of the dinner she made tonight, a delicious beef stew & dumplings.  I am now craving this exact meal for my dinner.  So, I asked her for her recipe.   I love sharing family recipes like this!  Just because we are so far apart, doesn't mean we can't share a meal together.  She just cooks it in her kitchen and I cook it in mine.  Thanks so much for my dinner inspiration, Tracey!  I'm dubbing your recipe...

Tracey's Easy English Beef Stew & Dumplings

Into a crock pot add ~  2 packs of cut-up stewing steak, chopped onions and carrots. Take 2 cups hot water & stir in some Marmite, an OXO Beef Cube and a packet of Colman's Beef Casserole Mix. Pour over the meat/veg.  Add more water, if needed, to just cover the meat/veg and give it a good stir.  (if the gravy/sauce is too runny, add some gravy granules to thicken it up)  

Cook it in the slow cooker/crock pot, on high, for 3-4 hrs or until the meat is tender and the veg is cooked. ~~ Then it's time to finish it in the oven, that's been preheated to 180c/350F.  Transfer the stew into an oven safe pot  (add/stir in some thawed, frozen peas if you'd like) and drop in the dumpling batter on top of the stew.  (dumplings made from a packet of dumpling mix or from the recipe from the back of the Bisquick box)  Cook the stew/dumplings, uncovered, for 30 minutes or until dumplings are a golden brown.  Serve with mashed potatoes and vegetables. x

Simply Prepared Poached Chicken Thighs

Simply Prepared Poached Chicken Thighs ~ This is one of my go-to ways to make chicken since it's so easy to cook, tastes so good, is pretty quick and is so versatile.  I pull the skin off before eating, so it cuts down on the calories.  The stock/broth has all of the full chicken flavor, so I use it/save it for making soup another day.  I let the stock sit overnight in the fridge, so the fat is super easy to remove.

I'm a huge fan of simply prepared, poached/simmered chicken ~ either a whole bird or cut-up parts.  It makes for a pretty cheap meal, especially when chicken is on sale or when you can find them marked down on, or just before, their 'sell by' date.  When I find a good deal, I'll buy a few packs ~ one to cook that same day and the rest to go straight into the freezer.  We eat the thighs all different ways ~ as-is; with gravy; with BBQ sauce; with teriyaki sauce; added to salads; Mexican food... the list just goes on and on.  Sometimes I'll bone it before serving, sometimes not.  Sometimes we eat it hot ~ sometimes cold.  It's all good.

I use lots of different goodies in my poaching liquid ~ dried/fresh herbs, spices, wine, fruit juice, beer, lemons, onions, garlic, etc. ~ so it's never the same way twice.  I tend to mix-and-match, depending on my mood, or what's available in the kitchen and what I'm thinking of serving it with.  Check out this recipe that gives you a step-by-step on how to do this simplest of ways to prepare chicken thighs.  Since it's only the three of us, I usually cook the smaller amount, just look for the 'Notes' on how to make the smaller portion.  Enjoy! 

Osso Bucco ~ from The 4-Hour Chef & Dan's Kitchen ~ Guest Cook Post

Osso Bucco ~ Made by my friend, Dan.  Photos taken in his kitchen, following the recipe in the new cookbook ~ The 4-Hour Chef ~ by Timothy Ferriss.  It looks absolutely AMAZING!  I've got to try this in my kitchen!

My friend, Dan, just got the new cookbook by Timothy Ferriss ~ The 4-Hour Chef.  On Wednesday night he made the recipe for ~ Osso Bucco ~ and posted the pictures on Facebook.  I was so impressed with the photos of how the dish turned out, that I just had to share his pictures and his commentary on my blog.  I'll be getting a copy of this cookbook for myself and will be trying out some of the recipes.  If they're all as good as this one looks, I think we're all going to be in for a treat!

Osso Bucco ~ photos and commentary by my friend, Dan...

I am a big fan of Tim Ferriss' books. The 4-Hour Chef came out yesterday. I am about 120 pages in so far. ~ The recipe ~

Beginnings of Osso "Buko". Typically, Osso Bucco is made with veal shanks, but using lamb shanks turned out just as delicious.

After placing carrots and lamb shanks in the pot, you take the canned whole tomatoes and pour on top.  ((San Marzano Tomatoes ~ definitely a difference from our Red Gold tomatoes))  Then you pour in white wine and cover with spices.

 

It took ten minutes to prep and it took another 2 hours to cook, but was definitely worth it. Unfortunately it only took a few minutes to devour . . . I was hungry. 

** a little more detailed cooking instructions from Dan, slightly adapted from The 4-Hour Chef Cookbook. ~~  Recipe is roughly:

Scrub bunch of carrots and cut off ends.  Place in bottom of dutch oven.  Take your lamb shanks and place on top of those.  Open can of San Marzano tomatoes and pour puree on top as well as squeeze each tomato with your thumb first then squeeze them with full hand and drop in.  Then drizzle about 2 tablespoons of extra virgin olive oil over the top.  Then take about 3 big 3 finger pinches of salt and sprinkle on top. Also, 10 good grinds on a peppermill.  Then pour the dry white wine (what ever dry white you like) so that it is up to 1/2 or 3/4 of the lamb shanks. Cook in preheated oven, covered, at 350F for 2 hours. Can go for up to a half hour longer in oven if necessary for timing.

I love it when friends of mine share their photos of what they're making in their kitchens.  It inspires me check out what cookbooks are inspiring them to get creative in the kitchen.  Can't wait to crack open this cookbook and take a peek!  Dan ~ Thanks so much for sharing your photos and how you made the meal!

**************************************

UPDATED 11/26/2012 ~ Kris, from over at the blog ~ The Iceland Trail ~ suggested you sear the meat before cooking, so you will get a better overall flavor to the dish.  Read his comments for more recipe ideas. Thanks for sharing, Kris!

UPDATED 12/6/12 ~ Kris, from the blog~ The Iceland Trail ~ let me know he now has a recipe blog post for his version of making Osso Bucco.  He has step-by-step photos, showing how he  makes his.  Cool!

Since I already had lamb arm chops ready to go, I followed his recipe and then tweaked it a bit.  I added bell pepper, more onion, fresh garlic, a big can of crushed tomatoes and dry vermouth. (had to make due with what I had on hand) and a couple of sprigs of fresh rosemary. (the last from my garden)

 

I cooked it in my new Dutch Oven, at 325F degrees, for a little over 3 hours. I served it with steamed new potatoes and mushrooms.  It turned out AMAZING!  Roy and I both went back for seconds, we didn't lick the plates clean, but we did do the next best thing ~ we got out the bread and butter. : )  Roy was VERY happy with the meal, as was I.  This cut of lamb can be a tad greasy, so we had to fish around a bit to get everything on the plate. I have a container of leftovers, so in the morning I'll just skim off the remaining fat and we'll be good to go for round two. (or would that round three? heehee)

I think using all the additional veggies/herbs gave the dish a flavor of ~ a cross between Osso Bucco and Cacciatore.  I'll be making this meal (or a variation of it) quite a few times over the course of the winter.  Thanks to both of you guys, this is now one of my favorite new recipes!

Homemade Chicken & Dumplings ~ just like Grandma & Cracker Barrel make!

Homemade Chicken & Dumplings ~ Honestly one of the easiest and most satisfying homestyle meals I've ever made.  Why has it taken me so long to discover this classic recipe?  The traditional 'noodle-style' dumplings are so different from the biscuit dumplings I normally make.  Two versions of the same meal & both outstanding!

I found this amazing sounding recipe for making old fashioned ~ Homemade Chicken & Dumplings.  It said it was easy to make, quick to get to the dinner table & that it tastes like the Cracker Barrel version.  Ooooo, that got my attention.  I just love Cracker Barrel's Chicken & Dumplings!

I made it for our dinner & was truly impressed, as was my entire family.  Using leftover chicken makes this recipe so easy.  Not much to it ~ flour, broth, cooked chicken & a couple of spoonfuls of other on-hand pantry ingredients.  Even though the ingredient list is small, the flavor is BIG & so very comforting!  The recipe is simple to follow, quick to get to the dinner table & is just as good (if not better) than the one I've ordered countless times at my favorite 'country-style' restaurant.  We demolished the first batch I made and I've had requests to make it again ~ soon, very, very soon.  It was THAT good.

So, if you're looking for a meal that tastes like ~ something your grandma might make... that is comforting & makes you think of simpler times, when food wasn't fancy ~ just rustic, flavorful & perfect for large or small gatherings... just everyone sitting around the kitchen table, enjoying each others company... or when you'd like to order chicken & dumplings in your favorite 'country-style' restaurant, but want to make it cheaper at home, using leftover chicken & few other ingredients... or maybe even for a potluck ~ consider giving this recipe a try.  I think you'll be glad you did.  :)

P.S. ~ Since I'm posting this after Thanksgiving, I was thinking this might be a perfect way to use up some of the leftover turkey we all have hanging around the fridge.  Same meal / preparation, just a different type of bird...  I think I'll be making this again, just turning it into ~ Homemade Turkey & Dumplings ~ the next time around.  Maybe throw in a few frozen peas/carrots. Or maybe not.  Depends on my mood. : )

Beef, Bean & Pumpkin Enchiladas

Beef, Bean & Pumpkin Enchiladas ~ Adding pumpkin puree is an unusual twist for this classic Mexican meal.  It enhances the sauce & makes getting in an extra veggie really easy!

The other night, I came up with an unusual way to sneak in some pumpkin to our dinner.  (sometimes I like to cook solo, that way no one can see what I'm up to :)   I'm calling this dish my ~ Beef, Bean & Pumpkin Enchiladas. Yowza!  They turned out great & were super easy to make.  I just added a cup of pureed canned pumpkin to a large can of red enchilada sauce (Old El Paso) & followed (sorta) the recipe on the back of the can.  Easy-Peasy!   (I changed up the recipe just a little bit ~ using 1/2 the amount of meat & replacing it with half a can of chili beans)

The pumpkin puree made the sauce thick & rich tasting.  You can't taste the pumpkin at all, but it really enhances the overall flavor & mouth-feel of the enchilada sauce.  No one suspected a thing ~ it was such an easy way to sneak in an extra veggie! (OK, pumpkin is really a fruit, but I consider it a veggie)    

So, why not give this unusual use for pumpkin a try for your next Mexican meal?  I think you'll enjoy it as much as we did!

Mike's Classic Meatloaf ~ another old family recipe...

Mike's Classic Meatloaf ~ An old, Arnold Family recipe, making the rounds once again.  This meatloaf is full of flavor, fresh veggies & traditional ingredients.  A meaty, hearty meal that is perfect for the upcoming fall and winter months.  If you have any leftover meatloaf, just cut it into thick slices & enjoy it in a Meatloaf Sandwich.  This is one time you'll want to have leftovers!

Recently, I was in Florida visiting my big brother, Mike.  While I was there, I asked him to show me how to make one of his family's favorite recipes ~ Mike's Classic Meatloaf.  It's a comforting & satisfying meal that really has the taste of Mom's homestyle cooking.

The two of us had a great time making the meatloaf.  He chopped & diced, while I took pictures.

 I mixed it all together & put it in the oven, while he cleaned up the dishes. 

About 45 minutes later, we were enjoying thick slices of the flavorful, meaty & veggie packed meatloaf.  A traditional ketchup glaze reminded me of the meatloaf I used to eat when I was a kid.  Childhood culinary memories came flooding back.  Eating food does that to me ~ it has the ability to take me back in time, and that makes me happy.  :)

Above, is a copy of Mike's Classic Meat Loaf Recipe, stains & all.  I just love having old family recipes, especially when they are in the cooks own handwriting.  I also love seeing any recipe changes, 'notes to self' and any other scribbles that the cook jots down.  It's like having a little peak into their kitchen, preserved forever, with the ability to be shared across the miles, years & generations. 
 

As the perfect end to a perfect meal, we enjoyed a wonderful dessert that my sister-in-law, Betty, is famous for ~ Fresh Baked Angel Food Cake with a Rich Chocolate Butter Glaze.  Man, was that a great way to finish off a great, home-cooked meal!  I'll share her cake recipe on the blog soon... gotta make those vacation memories last! 

Thanks so much for teaching me one of your recipes, Mike!!  Love, your little sister ~ Vicki  x/o

Chicken Tenders with Pineapple Teriyaki

Chicken Tenders with Pineapple Teriyaki ~ Using bottled Teriyaki sauce makes this a super quick meal to get to the table, especially when you have leftover rice hanging around in your fridge...

When I want/need to get something on the table quick & I have some leftover rice in the fridge, I'll often turn to making something Chinese.  I always keep bottles of ~ Teriyaki & Sweet and Sour ~ sauces handy, just for occasions like this.  Having those sauces around allows me to throw a tasty & colorful dinner together in a snap.  One of my favorites to make is ~ Chicken Tenders with Pineapple Teriyaki.

I like cooking with chicken tenders, because even if they're frozen, I can thaw them out quickly & start my cooking minutes later.  While the chicken tenders are cooking (either by the George Foreman Grill, sautéing or poaching),  I'll steam some broccoli (usually steamed in the microwave), reheat the rice & we're good to go.  I really enjoy broccoli with Chinese food & almost always serve it with that cuisine.  I also like the combo of Teriyaki sauce & pineapple together, to me, they seem like the perfect marriage of flavors.  On occasion, I'll thin out the Teriyaki sauce with just a bit of the canned pineapple juice, for a little bit different flavor spin.  I love being able to make a dinner that is almost as quick as heading out for a bag of fast food ~ faster, even.  Not to mention ~ cheaper, too.  :)

Creamy Macaroni and Four Cheeses ~ Meatless Monday

I was reading our Sunday paper a few weeks ago & came across a recipe for ~ Creamy Macaroni & Four Cheeses ~ that used frozen cooked winter squash to cut some of the calories & give the dish a hearty boost of veggies.  It sounded interesting & I thought it would be a good recipe to try for Meatless Monday.

I did doctor the original recipe up a bit, you know me, I just can't help myself.  :)   To the original recipe I included some extra ~ Worcestershire sauce; onion powder & garlic powder.  The winter squash really surprised me, it truly had the color of one of those packets of  'powdered cheddar cheese' & it helped to give the mac and cheese the traditional 'Kraft Macaroni & Cheese' day-glo orange color we all know & (some) love.  The winter squash changed the texture of the final dish somewhat, but I didn't mind it.  I do think the cheese/winter squash combo has some real potential for other recipes...  

All in all, this made for an interesting & tasty meal that could be either a main dish or a side dish.  It's not a dead-ringer for the tradition stuff ~ but it does have a good amount of cheese in it & it has the right look about it.  When I served it to my son without telling him about the abundant veggie hiding in plain sight, he ate about half of his big bowl before he came to me & said something was different about his mac and cheese.  I fessed up, he said 'Oh.' and then he finished his bowl.  This recipe makes A LOT of mac and cheese, so unless you have an army to feed, a die-hard healthy-version mac & cheese lover or are looking to have A LOT of leftovers ~ I'd suggest cutting the recipe in half.  Now that autumn's cooler weather is here, it's the perfect time to try this healthier version of the traditional family favorite ~ Macaroni & Cheese, but this time with a leaner, veggie-packed spin.

Come see more dinner ideas over on the Meatless Monday site...