Easy Fall Inspired Dinner For Less

Tired of cooking the same things for dinner in the exact same ways!? Need some new vegetables in your life, or an incredibly easy makeover for the same foods??? 

ME TOO!!! I'm on a mission & my next few recipe posts, will be surrounding the vegetables of the season, starting with this one using nutrient rich acorn squash! My goal is to prepare each dish with as little ingredients as possible (so you don't have to run out & get things you won't ever use again), and still have the same savory tastes and nutritious benefits required for a lifestyle of joy!

YESSSS...it's officially my favorite time of year now in Florida, better late than never ; )  

You know, when the air is crisp, leaves are changing colors and you've just decided to change out your summer wardrobe for the comfy, warm clothes that accompany Fall and Winter! If you're anything like me then you've also started to catch holiday fever! This translates into wanting to cook some healthy delicious comfort food, so you can save all your calories for the actual days of indulgence ahead, while still getting the toasty, satisfied feeling of a good meal. Since you have all the fun, albeit, tedious planning ahead, you need something easy with little prep that will get you in the Fall Spirit...this is it! 

Parmesan & Garlic Encrusted Chicken, Cinnamon Roasted Acorn Squash & Balsamic Roasted Green Beans & Mushrooms:

Parmesan & Garlic Encrusted Chicken:

RECIPE

SERVES-4      1 serving=4 ounces
CALORIES-182
FAT-5g
CARBS-3
PROTEIN-28g

PREP TIME-3 mins
COOK TIME-30mins

INGREDIENTS
4 Boneless & skinless chicken breasts
1/2 tsp garlic
1/4 cup of light italian dressing 
1/2 cup of grated Parmesan cheese

DIRECTIONS
1. Preheat the oven to Bake, 400 degrees 
2. Mix the garlic & dressing together & pour over chicken in a baking dish
3. Scoop cheese on top of chicken trying to cover the top side. Do not cover dish
4. Bake chicken for 30 mins or until cooked through

Cinnamon Roasted Acorn Squash

You should know that this is my least favorite thing I've made, I will be trying again & re-posting a tastier version asap! It was kind of an EPIC FAIL. Just wanted to be honest ; ) 

*This is Acorn Squash & until now I had only had it baked & COVERED in brown sugar & butter! Don't get me wrong it was delicious, but it tasted more like a decadent dessert than a hearty vegetable. You know, the kind of dessert you feel gross after eating...must be all the lethargy from the processed sugar rush ; ) 

***HEALTH TIP:
Acorn squash is an outstanding low calorie substitute for potatoes! In a 1 cup serving you get 2g of protein & 9g of dietary fiber "giving your body 'fuel' without the cholesterol, saturated fats or other unwanted elements in lots of traditional entrees." This delicious diet friendly vegetable packs 30% of your recommended daily amount (DV) of vitamin C, 23% DV thiamine, 20% B6, 10% folate and also has a lot of magnesium, potassium, and vitamins A & E. You can see all this & more about the nutrition of acorn squash on FitDay's website; http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-acorn-squash.html


***COOKING TIP:
When cutting vegetables/fruits with a lot of seeds, the easiest & cleanliest way to remove all the seeds in half the time, is to first cut them in half as shown below, then use an ice scream

scoop to remove all the seeds in one felt swoop! See one scoop removed 98%! Save the seeds, you can make a fun energy filled snack out of them. See this post: 

RECIPE

SERVES-4      one serving=1 cup
CALORIES-74
FAT-2g
CARBS-14
SUGAR-14g
PROTEIN-1g

PREP TIME-10 mins
COOK TIME-40 mins

INGREDIENTS
1 Acorn Squash
1/4 tsp cinnamon
1/4 tsp allspice
1 tbl of light butter (I like Smartbalance with Omega 3) 
pinch of salt
olive oil

DIRECTIONS
1. Preheat the oven to Bake, 400 degrees
2. Wash outside of acorn squash & cut into wedges (see picture below)
3. Oil baking sheet & place acorn squash (skin side down) on sheet, sprinkle spices evenly across squash
4. Bake for 40 mins (less if you want it to be more firm) & then add butter before serving

Balsamic Roasted Green Beans & Mushrooms:

RECIPE

SERVES-6  
CALORIES-69   (per serving)
FAT-4g
CARBS-7
PROTEIN-3g

PREP TIME-5 mins
COOK TIME-30mins

INGREDIENTS
1 lb of fresh cut green beans (do not use ones from a can)
8-9 oz of fresh mushrooms, cut into 1/2 slices (use any kind you prefer) 
1 tbl of Balsamic Vinegar
1 1/2 tbl of olive oil
1 tbl of grated Parmesan cheese
salt & pepper to taste

DIRECTIONS
1. Preheat oven to Bake at 400 degrees 
2.Wash beans & mushrooms. Snap off ends of beans (If you grab the end of the bean in between the pointer finger & the thumb, & grab an inch down the bean with the pointer finger & thumb of your other hand & just easily bend bean, it will naturally "pop" where the end needs to come off OR if you are in a hurry just align beans, end to end, & trim off a 1/4 inch or less from each side). If you want beans to be bite size then cut them in half. For some reason I like mine long & so I don't. Cut mushrooms in 1/2 inch slices.
3. Pat try beans & mushrooms as best you can with a paper towel.
4. Pour vinegar, olive oil & salt & pepper over beans & mushrooms in a bowl & toss until lightly coated. 
5. On a foiled line baking sheet spread out mushrooms & beans trying not to overcrowd the pan (as I did in the picture above) because it takes longer to cook.
6. Bake for 25 mins. Remove beans from pan so they do not continue to cook, I always put them back in my original mixing bowl or into their serving bowl, & sprinkle Parmesan cheese on top & toss again so it melts. 
*SERVE SOON, BECAUSE THEY ARE BEST WHEN VERY HOT! I always prepare this last in my meal.