Roast chicken; baby bok choy sauteed with bacon and scallions; maple-glazed roasted carrots; cranberry sauce.
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Thursday, January 23, 2014
Warm food for a cool night
Low temperatures in the 30s and 40s bring cool-weather vegetables to the table:
Roast chicken; baby bok choy sauteed with bacon and scallions; maple-glazed roasted carrots; cranberry sauce.
Roast chicken; baby bok choy sauteed with bacon and scallions; maple-glazed roasted carrots; cranberry sauce.
Wednesday, October 2, 2013
Fall Flavors
Even though the temperatures here are still in the 90s, October made me want a fall-type meal.
Roast chicken with fresh herbs, maple-glazed carrots, and spaghetti squash casserole.
Spaghetti squash casserole:
1 medium spaghetti squash
1/2 cup grated onion
4 oz. grated Cheddar cheese
6 oz. 2% plain Greek yogurt
10 oz. condensed cream of chicken soup (undiluted)
Cook squash for 10 minutes in microwave, then scrape strands with a fork into a large bowl. Mix in onion, 2 oz. cheese, yogurt, and soup. Put into a casserole and top with the remaining 2 oz. of cheese. Bake at 350 for 45 minutes.
Roast chicken with fresh herbs, maple-glazed carrots, and spaghetti squash casserole.
Spaghetti squash casserole:
1 medium spaghetti squash
1/2 cup grated onion
4 oz. grated Cheddar cheese
6 oz. 2% plain Greek yogurt
10 oz. condensed cream of chicken soup (undiluted)
Cook squash for 10 minutes in microwave, then scrape strands with a fork into a large bowl. Mix in onion, 2 oz. cheese, yogurt, and soup. Put into a casserole and top with the remaining 2 oz. of cheese. Bake at 350 for 45 minutes.
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