Baked Acorn Squash

We are so excited to FINALLY say hello Fall!  Autumn is our favorite time of year, not only because it is absolutely gorgeous outside with the leaves changing and the crisp air, but it is a time where you can get all comfy and cozy and eat warm, comfort food with your family.  We could not think of a better way to welcome Fall in, than with this divine autumn treat.  This baked acorn squash makes as a great  side dish or as a meal alone.  It screams those delicious flavors that Fall brings, it is stick-to-your-rib good, and even better, it is healthy!  Happy Fall everyone!  

Ingredients:

1 acorn squash, (we usually do one per person-so in a family of 4, use 4 squash) cut in half and seeded

light brown sugar

kosher salt

freshly ground pepper 

unsalted butter

Directions:

Preheat the oven to 375 degrees F.  Cut the acorn squash in half and scoop out the seeds.  Fill a baking dish with water so the water goes up 1/4 of the way up dish.  Sprinkle brown sugar, salt, and pepper all around the top and in the middle of the squash.  (Match first picture above.)  Thinly slice butter and put 2-3 thin slices in the center of the squash. Place squash, face up, in the baking dish with water, as seen in the first picture above.  Bake for 1 hour and 15 minutes, until the squash becomes tender and the brown sugar caramelizes, as seen in the second picture!  Enjoy this meal and enjoy Autumn!

Grilled Fish Tacos with Chipotle Lime Corn Slaw

So even though I am going to a new school, I did end up going home this weekend.  I am SO incredibly happy to be reunited with my mom, Julie.  As Julie and I pondered on what to make for the last night of my visit, we came up with this brilliant fish taco recipe.  Not only is this recipe so delicious, it is light and healthy!  This dinner is great any night of the week, so feel free to enjoy! 

Ingredients:

Slaw:

3 ears of corn, husked, fire-roasted

1/2 red cabbage, thinly shredded

1/2 green cabbage, thinly shredded

1/2 red onion, thinly sliced

2 5-oz. containers of Plain non-fat greek yogurt

2 limes, juiced

1 tsp lime zest

1/2 8-oz. can of adobo chile peppers & sauce, blended 

1/4 tsp cumin

1/4 tsp chile powder

1/2 tsp Old Bay seasoning

Fish:

3 1/2 tsp chipotle powder

1 lime, juiced

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp freshly ground pepper

2 TBS EVOO

7 fillets fresh tilapia

Corn taco shells

Shredded low-fat cheddar cheese

Directions: 

For Slaw: 

Husk corn and wrap in tin foil.  On a hot grill, grill corn for about 15 minutes so it becomes "fire-roasted".  Set aside and let cool. In a large bowl, combine cabbages and onion.  In another bowl, mix together greek yogurt, lime juice and zest, cumin, adobo sauce, and Old Bay seasoning.  Pour desired amount over cabbage/onion slaw.  Stir to coat.  Cut corn kernels off of the cob and add to slaw.  Stir to incorporate.  Refrigerate immediately so flavors can merry.  (We made the slaw 5 hours before we made the tacos.  We recommend making the slaw ahead of time so the slaw can sit with marinade.)  

For Fish:

In a bowl, mix together chipotle powder, lime juice, cumin, onion powder, garlic powder, salt, pepper, and EVOO.  Spread chipotle rub all over each tilapia fillet on both sides.  Spray grill pan with non-stick cooking spray and grill the tilapia, 5-7 minutes each side.  Once tilapia is grilled, take off heat and put into separate bowl.  Shred into bite sized pieces.  Remove slaw from fridge.  Heat taco shells over an open flam stove.  Place taco shell down and sprinkle cheese.  Add desired amount of fish, then top with slaw.  ENJOY!

*We like to top taco with our Guacamole! :)  

Southwest Barbeque Chicken Salad

Finally my (Jordan) schedule is calming down and I have time to get back on this blog and add some new delicious recipes!  I just moved away from my mom, Julie, to start up my sophomore year of college and my schedule is finally slowing down.  (Even though we are apart, this blog will still go on!  I will just do the posting from now on!) We just wanted to apologize for the long break of not posting though, we promise to keep up and post our latest creations on a regular basis now!

So now, back to the food!

This delicious bbq chicken salad is such a great meal because not only is it easy and healthy, it is so cheap! Being on my own at college now, I am starting to learn that money does not grow on trees and I must be frugal in order to survive- yeah, I know took a little long to figure out... but better late than never, right?  :)  With a few simple ingredients, this salad can be whipped up in no time for any meal of the day.  It is light and healthy too, which makes it even better.  This salad is the best college meal.  Quick, cheap, and won't make me look bad in that cute dress I am wearing tonight :) Enjoy!!

Ingredients:

1 chicken breast, grilled and chopped

Fresh ground pepper

Garlic salt

Lettuce (you can use prepackaged greens- just choose your favorite!)

Tomato, diced 

1 can sodium-free Black beans, rinsed and drained

1 package frozen corn kernels, thawed

Low-fat tortilla chips, broken into small pieces

Shredded low fat cheddar cheese

BBQ sauce, (we use Sweet Baby Rays)

Cilantro, optional

Directions:

Season chicken breast with pepper and garlic salt on both sides.  In a hot grill pan, grill chicken until cooked through.  Rinse lettuce and put in bowl.  Add tomatoes, beans, corn, tortilla chips, and cheese to the lettuce.  Once chicken is cooked through, chop into bite-sized pieces.  Add to salad.  Pour desired amount of barbeque sauce onto salad.  Top with cilantro if desired!  Toss and enjoy!! :)