Saute everything together. The yogurt pretty much disappears when you add it in, or mine did at least!
Tuesday, September 25, 2012
Thursday, September 20, 2012
Monday, September 17, 2012
Here is a little before/after shot for you. I like to super slather the top of mine with the sauce, but do whatever pleases you :) if you want to glaze, have at it
Friday, September 14, 2012
Now if you know me, I used an acorn squash. Again because I happened to have one. I also find that a cooked acorn squash typically provides the perfect amount of squash for most of my recipes. I tend to get about 2 cups from one squash. So the little bet extra gets fed to my little man :)
Directions on how to cook an acorn squash are listed in one of my other blog posts: Squash Chocolate Cake
I think this is the 1st cookie recipe I've posted, so I want to share a secret with you. Let the cookies cool before taste testing. hahaha.
No but seriously, you should let them cool 1/2 the baking time on the cookie sheet, before moving to a wire rack to finish cooling.
And there you have it. Very tasty, cookies. Feel free to use a different squash, butternut or pumpkin would work just as well (maybe better?)
And look how uniform the cookies look. Classy ( I gave that perfect round one to my hubby, usually I only let him eat the ugly cookies that for some reason got shaped weird or I squashed them or something)
Wednesday, September 12, 2012
Monday, September 10, 2012
Thursday, September 6, 2012
Swiss Chard Lasagna
perfect for Meatless Mondays (or add meat if you want)
So sauteing everything together. I am always amazed by how much chard really shrinks down.
If you don't have
Mix up the rest of the ingredients.
Layer in the pan :) Instead of mixing my sauce and chard mix together, I just plopped each one individiually in the layers. Whatever floats your boat.
And eat :)