2 acorn squash
2 Tbsp. olive oil
1 cup brown rice
1/2 cup wild rice, pre-cooked according to package directions.
1 small onion, chopped
1 small red pepper, seeded and chopped
1 cup fresh mushrooms, chopped
1 Tbsp. minced garlic
2 cup fat free chicken broth*
1/2 tsp. seasoned salt
1 tsp. paprika
2 tsp. cinnamon
1 tsp. ground black pepper
Non-stick cooking spray
Preheat oven to 350 degrees and coat an oblong metal baking pan with non-stick cooking spray.
Wash and halve both acorn squash and remove stems and seeds (do not remove skin).
Sprinkle on flat sides with seasoned salt, paprika, cinnamon and black pepper. Put flat side down on baking pan and bake* for 40-45 minutes or until fork tender. Cook for an additional 10-15 minutes if necessary.
Remove from oven and place in 4 deep dish plates or soup bowls flat side up.
*While the acorn squash is baking, add olive oil to a large pan and saute onions and garlic, until onions are transparent for about 5-10 mins. over medium/high heat. Turn heat to medium and stir in mushrooms and saute for an additonal 5 mins. Salt and pepper to taste. Add chicken broth and brown rice and increase heat to medium/high and bring to a boil. Turn heat to low and simmer according to package directions. Stir in pre-cooked wild rice and cover and let set for about 5 minutes.
Stuff baked acorn squash with rice mixture and serve immediately.
Karen’s Note: *For a completely vegetarian dish; substitute vegetable broth in place of chicken broth. My Stuffed Acorn Squash recipe can also be cut in half in order to make two servings, which is why I categorized this as a “Serves 2” recipe too!
1-3/4 cups water
1 cup oats, dry, quick cooking
1/8 tsp. salt
1/2 tsp. cinnamon
1-1/2 tsp. cocoa powder, unsweetened
3 Tbsp. brown sugar
1/4 cup raisins
1/2 tsp. vanilla extract
1/4 cup strawberries, fresh sliced or blueberries (optional)
2 Tbsp. pecan pieces (optional)
In a medium saucepan mix water, salt, cinnamon, cocoa and brown sugar and bring to a boil.
Lower heat to medium-low and stir in oats, raisins and vanilla extract.
Cover and remove from heat and serve in about 2-3 minutes topped with low fat milk and/or (optional) berries and pecans and enjoy!
Note from Karen: Frank and I really love to eat this on a chilly Sunday morning with a nice hot cup of coffee and a glass of juice. You can add milk or yogurt to this sweet , chocolaty hot oatmeal or just eat alone without toppings…you decide!
Canola oil non-stick cooking spray
1 lb. boneless lean top round steak, trimmed visible fat & cut into 1/2″ pieces
Seasoned salt, Lea & Perrin’s sauce (to desired taste)*
3/4 cup pearl barley
7 cups water
2 tsp. beef bouillion
3 carrots, peeled and sliced
1/2 onion, chopped
3 celery stalks, chopped
1-1/2 tsp. salt
1/2 tsp. ground pepper
2-3 bay leaves
1-1/2 cups frozen sweet peas, thawed
1-1/2 cups chopped fresh mushrooms
Spray large Dutch oven pan with nonstick cooking spray and brown beef on all sides, while adding seasoned salt and Lea & Perrin’s (to desired taste)*
Combine the beef, water and barley and bring to a boil. Stir in beef bouillon, until completely dissolved. Skim off any visible foam, then add carrots, onions, celery, salt, ground pepper and bay leaves; return to a boil. Reduce the heat and simmer covered for about 45 minutes.
Stir in thawed peas and chopped mushrooms; simmer covered for about 15 minutes, until carrots and celery are fork tender.
Let set for about five minutes and serve with your favorite side of wheat crackers, bread or rolls.
Note from Karen: This recipe is definitely one of my family’s requested favorite meals and served at least once, maybe even four times per month during the fall and winter. Enjoy making it as I have and go ahead and share this wonderful hearty hot meal together with family and friends!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.