Thursday, February 12, 2009

February 11, 2009

Moroccan Chicken

1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
4 skinless, boneless chicken breast halves
1 T vegetable oil

Stir together cumin, salt, and cinnamon (I doubled spices here) in a small bowl and sprinkle them over chicken. heat oil in skillet on medium. Add chicken and cook about 8-12 minutes or until done, turning once.

(From Parents Magazine June 2008)

Russ liked this more than I expected he would! Yeah!

Tomato Lentil Couscous (Near East)

I bought a box, cooked according to package directions.
After chicken cooked, I removed from skillet, wilted about 3/4 of a bag of baby spinach, and stirred the spinach into the couscous.

Roasted Butternut Squash

Preheat oven to 400 degrees. Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side up, on a foil lined baking sheet.

Microwave 1/4 cup butter and 2 T honey in microwave until melted; stir until blended. Brush cut side of squash with butter/honey mm ixture. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

Bake, uncovered, 1 hour, or until tender; let stand 10 minutes; cut into large pieces and serve.

(From Southern Living November 2008)

I could've eaten the entire 2 1/2 pound squash myself. Riley wouldn't touch the "sweet potato squash." I slowly, discreetly added it to his applesauce and he ate every bite. Ha!


  1. I made the moroccan chicken and butternut squash last week...LOVED it! A huge hit at my house!

  2. You made my day Julie, thanks for letting me know y'all enjoyed it. Yeah!!!!!