Melted Banana Cinnamon Oatmeal

1 Banana 

Cinnamon

1/2 c Oatmeal

This breakfast entrée is as delicious and easy as it is healthy.  In bottom of bowl place 1 banana cut in half.  Place ½ c quick cooking oatmeal on top, 1 c water, and sprinkle with cinnamon. Microwave the oatmeal per the directions on the oatmeal container. I tend to go slightly more than what is suggested because that give the banana a little more time to caramelize and dissolve into the oatmeal. This is so tasty and sweet that you will not believe that you did not have to add any additional sugar and will have you feeling better about yourself than eating a quick packet of preseasoned oatmeal. This has become a staple in my family and I hope your family enjoys it as much as mine has.

Curry Roasted Seeds

We have been eating so much squash lately that we had to make some roasted seeds. I hate to let anything go to waste. Roasted seeds are well loved around here and snack that you don’t have to feel guilty for.  These roasted seeds are tasty, easy, and the way to go. 

Gourd Seeds (I used a mix between acorn and butternut squash seeds. Any large gourd seed would work, including pumpkin)

½ tsp Garlic Powder

½ tsp Onion Powder

1 tsp curry

Salt and pepper to taste

Remove seeds from squash and separate them from the membrane.  I then rinsed the seeds in water and tossed with olive oil, salt, pepper, garlic powder, onion and curry.  I then baked the seeds in a single layer on a baking sheet at 400*F for 12 minutes. These were so good, they were gobbled up immediately as a pre-dinner snack that even my picky toddler loved.

Stuffed Acorn Squash

The fall season is filled with family, food and get together. It is also a time when many types of squash are in season.  In honor of this I have created this wonderful stuffed acorn squash recipe. I have never had acorn squash before but it can’t be much different than many other types of squash right….

1 lb ground beef (any type of ground meat would work)

1lb spinach sautéed or 10 oz frozen thawed spinach (wringed out of course)

1 medium onion chopped

1 c. cooked brown rice

1 lg egg

½ tsp oregano/ 1 T fresh chopped

½ tsp salt

¼ tsp black pepper

1/3 c gorgonzola crumbles

3 med acorn squash, halved and seeds removed

Set your oven at 400*F.  First start by browning ground beef in med skillet.  When the ground beef is cooked, remove and drain.  Sauté the onion for about 5 minutes on med-med high in the same skillet you used for the ground beef.  Add the oregano, salt and pepper and remove from heat.  Allow onions to cool for about 4 minute and then add to a bowl with the ground beef, rice, and large egg.  Mix ingredients together and divide among the acorn squash and put on a baking sheet.  Place acorn squash in 400*F oven for 45 minutes.  Take the squash out of the oven, top with gorgonzola crumbles and place back into the oven for another 10 minutes.  After the cheese has gotten to your liking, let cool slightly and enjoy. 

On a side note I took some of the stuffing and put it into a tortilla which cheddar cheese and grilled it like a quesadilla.  My one year old gobbled it down. It was a good compromise. She got something nice and cheesy and I got her to eat spinach. That is a win in my house!