Enjoying the harvest bounty and eating on the deck this beautiful fall evening. Chili Chicken with Butternut Squash & Garbanzos, Hot Applesauce and Apple-Oat Cookies with WVU Apples. What a feast!
The recipe for the Entree and Vegetables was inspired by Food Network Magazine. Here's my version:
Chili chicken with Butternut Squash & Garbanzos
1 Whole Chicken Breast
1 Medium Butternut Squash, peeled, seeds removed and sliced
2/3 cup Garbanzo Beans cooked (I use the Hanover brand frozen cooked without added salt)
1 Red Pepper, diced
2 Tbsp. Fresh Cilantro
Arrange chicken and vegetables in baking pan. Pour sauce (below) over).
2 tsp. Chili Powder
1 tsp. Ground Cumin
1/4 tsp. Cinnamon
1/2 Lemon, squeezed and zest
1/2 Orange, squeezed and 2 Tbsp. of zest
Roast at 450 degrees 25 minutes or until internal temperature of chicken reaches 165 degrees.
The Apple-Oat Cookies was also inspired by Food Network Magazine, one of several apple recipes I'm trying this season. We made these at work this week and they turned out great.
I modify the amount of sugar, fat and salt in all my recipes and here's my finished version:
1/4 cup Brown Sugar
1/4 cup Granulated Sugar
Beat with electric mixer. Add:
1/4 cup Earth Balance Buttery Spread, melted
1/2 cup Unsweetened Applesauce
1 1/3 Grated Unpeeled Apples
2 tsp. Vanilla
Mix together dry ingredients:
1 cup Whole Wheat Pastry Flour
1 1/4 cup All Purpose Flour
1 cup Oats
1 tsp. Cinnamon
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
Stir into batter. Drop by Tablespoon scoop onto baking sheet. Bake at 350 degrees for 12 minutes. Cool on rack.
Glaze when cool.
2 Tbsp. Evaporated Skim Milk
1/2 cup Confectioners Sugar
My homemade applesauce is simply diced unpeeled apples, cinnamon and nutmeg, cooked in the slow cooker on low for 3-4 hours. I'll enjoy the applesauce on my morning oatmeal and leftover chicken with vegetables for lunch tomorrow!