So last week I didn't meal plan and you could really tell!!! This week we're getting back on track.
Monday: Spaghetti and meatballs with fancy garlic bread
Tuesday: Jambalaya (zatairan's with shrimp and turkey keilbasa)
Wednesday: Pork Chops, butternut squash, brussell sprouts
Thursday: pizza bagels
Friday & Saturday: leftovers
Sunday: teriyaki chicken, brown rice, peas
Last week the big hit was wild rice and sausage stuffed acorn squash from Cooking Light Superfast Suppers cookbook.
2 acorn squash, cook 4 minutes in microwave for easier cutting.
1/4 cup water
14 oz. low sodium chicken broth
1/4 teaspoon pepper
6.2 oz long grain wild rice mix (i used uncle ben's)
2 teaspoons oil
14 oz sausage or bulk sausage style vegetable product
1 cup cubed golden delicious apple (i used jonagold)
1 teaspoon bottled minced garlic
1/2 cup flat leaf parsley chopped
1/2 cup shredded gruyere cheese
Cut squash in hlaf lengthwise and scoop out seeds. Cut side down in baking dish with 1/4 cup water, cover and vent, microwave 10-12 minutes.
combine broth, onion, pepper in saucepan bring to a boil,stir in rice and 1 1/2 tablespoon of included seasoning (throw the rest out). bring to a boil, cover, simmer until liquid is absorbed (according to your packaged rice directions).
heat oil in skillet over medium-high. cook sausage, add apple and garlic, cook 4 minutes. Stir in rice and parsley.
Spoon 1 1/4 cups rice mixture into squash, sprinkle with cheese.