Tuesday, August 26, 2014

A Sweet Pair

1/2 pound pears grown locally are a treat, and this recipe for Cinnamon Oat Baked Pears was equally delightful.  The recipe is from iheartnaptime.net and here is my version:

Cinnamon Oat Baked Pears
(Serves 2)

2 Pears, cored

3 Tbsp. Oats
2 Tbsp. Pecan Meal
2 tsp. Brown Sugar
1/2 tsp. Cinnamon
1 Tbsp. Greek Yogurt, nonfat
1 Tbsp. Earth Balance Buttery Spread
Mix ingredients.  Stuff Pears.

3 Tbsp. Apple Juice
Pour apple juice in bottom of small baking dish.  Bake at 325 degrees for 30 minutes.
We ate ours with a dollop of no added sugar ice cream (then a little dream whip).  This was delicious.

Now for the main course:
Stuffed Butternut Squash was inspired by Eating Well's recipe using Delicata Squash.

Stuffed Butternut Squash
(Serves 4)

Butternut Squash
Half and seed.  Place face down in a foil lined baking dish.  Bake at 425 for 30 minutes. 

6 oz. 92% Lean Ground Beef
1 Spring Onion
Brown beef with onion in non-stick skillet.  Add
2 tsp. Chili Powder

1/4 cup Quinoa
1/2 cup Water
Bring water to a boil.  Cover and simmer for 20 minutes until water is absorbed.  Mix in cooked ground beef.

Fill squash.  Serve with a homemade salsa.  

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