So here’s a trick that I accidentally happened to do the other night…and I’ll never do it the old way again!  Mainly because it saves you the trouble of dirtying and washing a serving dish. (Well, unless I was serving this to guests…then I would put it into a serving dish.)

But for regular old family dinners, this will work…

Steam-bake the acorn squash by cutting it in half. (at this point you can scoop out the seeds and save them to roast them, or you can bake the seeds with the squash, as I did, and then roast them. either way works.)  Place the squash halves cut side down into a glass baking dish with about 1 cup of water.  Cover tightly with foil and bake at 350 for an hour.

Let cool slightly before handling…these babies are HOT!

Flip the halves over and scoop out the seeds. (Seed roasting instructions.)  Add a dollop of butter.

Add a dollop of brown sugar…well, a teaspoon-Tablespoon worth anyways. (Can you have a dollop of brown sugar?!  Or does that only work for butter, sour cream, etc.)

Take your spoon and start to scoop the flesh out and mix together the butter and brown sugar within the squash shell.  Scrape out as much of the flesh as you can.  Sprinkle with a little cinnamon, nutmeg or cloves for some extra flavah.

Continue until its all mixed up and ready to serve.

Leave behind the empty shell.  Toss it into your compost, if you have one!

We devoured this. Devoured. (Kids couldn’t get enough!)

And if you prefer to sweeten without using sugar, try maple syrup, honey or agave!

Hope you enjoy this little dish saving trick!

Love. Love. I’m in love.

For several reasons.

1. Fish…wanting to add more fish into our diet.
2. Made these in the slow cooker.
3. Super easy clean up.
4. Kids ate every bit of the fish…and wanted more. (Yes, I let them dip it in ketchup. Gotta do what you gotta do.)
5. It only takes 2-3 hours to make so you can start it just after lunch…those of you who are at home.
6. Delicious.
7. Flaky, tasty, sweet  goodness.
8. It didn’t taste like fish.
9. The kids loved it. (Wait, I already said that!)
10. The kids loved it. (Ok…sorry, but this is super important.  To get your kids to not only eat fish, but to LIKE the fish is a huge deal to this mama.)

So that’s why I (and a few others) love this meal.

Ingredients

1 Tbsp balsamic vinegar ($.05)
1 tsp brown sugar ($.01)
Salt and pepper
4 frozen tilapia fillets ($2.99)
1 1/2 cup brown rice ($.60)
1 acorn squash ($.99)
1/4 cup butter or margarine, softened ($.40)
1/4 cup honey ($.40)
Dash of cinnamon and ginger ($.05)

Directions

1. In a small bowl, whisk or stir the balsamic vinegar, brown sugar with a few dashes of salt and pepper.

2. Place the thawed fish fillets onto a piece of foil that is large enough to wrap completely around the fish. Pour the sweet balsamic sauce evenly over the fish fillets and then wrap the foil tightly around fish.

3. Place the foil packets in the base of the slow cooker and set on low and cook for 2-4 hours. Fish will be white and flaky when it is cooked.

4. Cook the rice as directed on the package.

5. Make Honey Roasted Acorn Squash.

6. Serve Sweet Balsamic Tilapia with Brown Rice and Honey Roasted Acorn Squash.

Cost $5.49

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I love simple meals.

I love experimenting with simple meals.  Giving them a little extra something special.

With the chicken on special and the acorn squash on sale, I thought I’d have some fun with tonight.  Added a touch of honey to them both. Then roasted them into a state of perfect deliciousness!

…mmm, MMM.

Ingredients
6-8 chicken drumsticks ($2.03) Bought a package of organic drumsticks for $3.03 and used $1 store mailer coupon
Drizzles of olive oil ($.05)
1/4 cup honey ($.40)
Dashes of cinnamon and ginger ($.05)
1/2 tsp garlic powder ($.02)
1 medium acorn squash (about 2 lb.) ($.99) On sale for $.49/lb at my grocery store!
1/4 cup butter or margarine, softened ($.40)
1/4 cup honey ($.40)
Dash of cinnamon and ginger ($.05)
1 cup brown rice ($.40)

**Note: I buy raw, local honey from the farmer’s market by the 5 lb. jar for $20!  Much cheaper to buy “in bulk”

Directions
1. In medium saucepan, cook 1 cup brown rice according to directions on the package.  This takes about 45-50 minutes, so plan accordingly!

2. Place the drumsticks into baking dish. Drizzle olive oil over the drumsticks and then pour the honey over the drumsticks. Sprinkle with a few dashes of cinnamon, ginger and garlic powder. Using back of spoon or fingers, spread the honey over and under the drumsticks. (Will be thick, and that’s OK!) Let marinate in the refrigerator for at least 30 minutes…but the longer the better! Bake uncovered at 400 for 45-55 minutes. Once the chicken is in the oven…start on the squash.

3. Cut acorn squash in half and scoop out seeds with spoon (and save for roasting). Cut the squash into wedges along the “seams” of the squash.

4. Place wedges into baking dish or small roasting pan. Roast (along side the chicken) for 15-20 minutes at 400.

5. While the squash is on their “initial roast,” in a small bowl, whisk together softened butter or margarine (I use dairy free margarine) until creamy.

6. Whisk in a dash or two of both cinnamon and ginger to the honey butter.

7. Remove squash from oven and then drizzle the honey butter mixture over the squash.

8. Return honey squash to oven and roast for another 15-20 minutes at 400. Remove from oven and let cool for a few minutes. Place squash wedges onto serving plate and pour the honey butter liquid from the base of the baking dish over each serving!

…mmm, MMM.

9. And if you time this right, the rice, chicken and squash should all be ready to go about the same time!

10. Serve Honey Baked Chicken with Honey Roasted Acorn Squash and Brown Rice.

Cost $4.79

1. Scoop seeds from squash or pumpkin. Remove as much of the flesh attached to the seeds as you can. If there’s a little left, that’s OK!

2. Spread seeds out on cookie sheet or in shallow metal baking pan in a single layer. Drizzle with olive oil and sprinkle with chili powder and garlic salt. Eyeball it! (Amounts will vary depending on how many seeds you are roasting)

3. Roast in 400 degree oven for about 5 minutes. Remove from oven and “stir the seeds around”, flipping, stirring, rotating. Just move them a bit and return them to “single layer status.” Roast for another 5-8 minutes, or until most are crispy and have browned a bit. Let cool a bit before eating!

A delicious and healthy treat!

What other spices or sweetness do you like to add when roasting your pumpkin seeds and squash seeds?

In honor of the release of Stephanie’s Make it Fast Cook it Slow Cookbook, I thought it only fitting to make a recipe from her site tonight!  I found this recipe in the book…and knew the boys would love it.  So I made it.

And they loved it. Not only did they ask for more  chicken, they asked for more squash too!  Even had 3rds on the squash!!!

Oh.  And I try to make meals that have some “color” in them…doesn’t always happen.  And I don’t usually notice until I go to take a photograph.  Tonight’s meal might not be terribly colorful, but it does contain something from each of the 4 food groups and is quite “balanced”. My high school nutrition teacher would be proud! 

Applesauce (natural). Acorn Sqush. Brown Rice. Chicken.

This was delicious. Thanks Steph!!!

Ingredients
2 large chicken breasts (about 1.5 lbs.) ($2.28) On sale for $1.49/lb at a local grocer this week!!!
Salt and pepper, sprinkled over chicken
1 tsp garlic powder ($.05)
1 1/2 cup applesauce ($.50)
1 Tbsp apple cidar vinegar ($.05)
1 tsp cinnamon ($.05)
1/2 tsp red pepper flakes (optional)
1 medium acorn squash (about 2 lbs.) ($1.02) Unadvertised sale of $.49/lb!
Butter or margarine ($.20)
3-4 Tbsp brown sugar, maple syrup or honey ($.25)
1 cup brown rice ($.40)
1/2 cup apple juice ($.20)

**Note: Use split breast chicken, chicken thighs or drumsticks to make this meal even cheaper!!!

Directions
1. Spray slow cooker with non-stick cooking spray. Place chicken breasts into base of slow cooker. Sprinkle chicken breasts with salt and pepper and garlic powder.
2. In small bowl, combine applesauce, cidar vinegar and cinnamon. Pour over the chicken breasts. Set slow cooker on high and cook for 6 hours, or low for 8 hours.
3. Cook acorn squash, same method as you cook butternut squash. Takes about 45 minutes to bake, so start at the same time as you start the rice to get them both on the table at the same time!
4. In medium saucepan, bring 2 cups of water to a boil.  Add 1 cup of brown rice and 1/2 cup of apple juice.  Bring to boil, then reduce heat and cover.  Simmer for 45-50 minutes, or until brown rice is fluffy.
5. Serve Slow Cooker Applesauce Chicken with Sweetened Acorn Sqaush and Brown Rice

Cost $5.00

Nevermind that the high today was just 60.  And there’s a frost advisory for our area tonight. 

Wasn’t gonna stop me from using the grill tonight!

Ingredients
4 frozen tilapia fillets ($2.99) This is my “never pay more than price” for fish!
1 Tbsp seafood seasoning ($.05)
1-2 Tbsp lemon juice ($.05)
Rice with Garden Greens ($.35)
1 large acorn squash (about 2 lbs.) ($1.04) On sale last week for $.49/lb!
2 Tbsp butter/margarine/dairy-free margarine ($.20)
2 Tbsp brown sugar ($.05) Or other preferred sweetener like honey, maple syrup, agave syrup.

Directions
1. Thaw frozen tilapia fillets in the refrigerator. Marinate with lemon juice and seafood seasonigs for at least 30 minutes. Grill for 3-5 minutes on each side. Cooking time may vary depending on heat of grill and thickness of fillets.
2. Reheat Rice with Garden Greens. (I find that placing partially thawed frozen rice into a saucepan with 1/2 cup of hot water, set over low heat, is the best way to reheat frozen rice.)
3. Cook acorn squash. Serve with butter/margarine and brown sugar.
4. Serve Grilled Tilapia, Rice with Garden Greens and Sweetened Acorn Squash.

Cost $4.73

AND FOR DESSERT (for tomorrow’s lunch that is!!!)

FREE CHOCOLATE CHIP COOKIE
Stop by Mrs. Fields on Thursday, October 1 between 11am and 1pm to get your free chocolate chip cookie! Thanks for the heads up FreeStuff4Free!

I {love} acorn squash.

Baked to perfection.  A little melted butter.  A few sprinkles of brown sugar.

Simple as that!

Cutting

You’re gonna need a large SHARP chef’s knife to make the easiest cut on a “raw” squash.  Put a little shoulder behind it and cut crosswise in half…for baking.

Peeling

To make the peeling process a little easier, microwave the squash for 4-5 minutes to “loosen” the skin.  Let cool a few minutes before peeling.  After peeling, squash can be cut into whatever size pieces you need for your meal.

Baking

Cut squash in half crosswise.  Place upside down in glass baking dish with 1/4 inch of water. Cover with foil and bake for 50-60 minutes, or until flesh is soft and tender.  Let cool a few minutes.  Scoop out seeds.  Scoop out flesh and serve with butter and brown sugar/honey/agave syrup/maple syrup (whatever sweetner suits you!).  I prefer acorn squash to be sweetened up a bit.  It’s not as naturally sweet as a butternut squash.

Similar to baking a butternut squash

Roasting

Cut squash in half crosswise.  Scoop out seeds. (I recommend an ice cream scoop with a “sharp” end.) Place on baking sheet.  Drizzle with olive oil, or honey, or maple syrup.  Bake at 350 for 35-45 minutes, or until flesh is soft and tender.

Microwave

Cut squash in half crosswise or lengthwise.  Scoop out seeds. Place in glass baking dish.  Add 1/4 inch water and cover with plastic wrap.  Cook for 9-12 minutes.  Cooking time may vary depending on size of squash.

Flavors that “Work”

Here are a few flavors that work well with acorn squash: Sage, sausage, maple syup, feta cheese, sweet jams, spaghetti sauce and meat/chicken…what else???

What is your favorite way to make acorn squash?  Or perhaps your favorite dish with acorn squash?

 
I want to thank you for your prayers over the weekend. The MRI went as smoothly as it could have gone. I only had one “mama panic moment” after I realized he had been back there for longer than normal. But he was and is fine!

I want to thank Amber from Classic Housewife for my FAB new $5 Dinner Challenge button!

Tonight’s meal is inspired by an idea at Makes and Takes. This is a fantastic kid friendly recipe. I made the meal with ground chicken (idea from Mom of Littles) and the kiddos LOVED it! I thought they tasted like chicken nuggets. GOOD chicken nuggets. Not processed chicken and fat fried chicken nuggets!!!

Ingredients
1 lb ground chicken ($1.49)
1 cup bread crumbs ($.25) I ground up some GFCFSF cereal instead
1 egg ($.12)
2 Tbsp ketchup ($.10)
1 tsp garlic powder ($.03)
1/2 onion, finely chopped ($.20)
Salt/Pepper
BBQ sauce ($.25)
8 small potatoes ($.99)
1/2 – 1 cup milk ($.12)
1 -2 Tbsp olive oil (or butter) ($.10)
Salt/Pepper
1 acorn squash ($1.29)

Directions
1. In large bowl, combine ground chicken, bread crumbs/chip crumbs, egg, ketchup and spices. (Or use your favorite meatloaf recipe!!!). Mix well. Scoop meat into muffin tins (I used mini loaf pan tin.) Bake at 350 for 30 minutes.
2. Peel and quarter the potatoes. Boil for about 10 minutes or until tender. Drain and place in bowl. Mash with potato masher. Add milk and butter/olive oil. Mix in seasonings. Stir well.
3. Prepare squash as follows. This is my favorite way to make it. “Steaming it in the oven” makes the flesh really soft. I would love to hear your favorite way to prepare acorn squash!

(Microwaving the squash for 3-4 minutes will make it easier to cut.) Place upside down in baking dish with about 1/4 inch of water.

Cover with foil.

Bake at 350 for 50-60 minutes. Remove and let cool 10 minutes before handling. Scoop out seeds and then scoop out the flesh. Drizzle with honey, agave syrup or maple syrup.

4. Serve chicken mini meatloaves with BBQ sauce, mashed potatoes and squash.

Cost $4.94

Print this Recipe
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Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!

I’ve been given the Kreativ Blooger award from Charlene and will now share 6 things I am thankful for!

1. My Faith in My God
2. My Hubs
3. My Kiddos
4. My Family
5. My Friends
6. All of YOU!

This year I want to carry the spirit of “Giving Thanks” to “Giving Back”. There are so many things I am thankful for, and I want to share the blessing with others. And I want to encourage you all to do the same! God has impressed it on my heart to share this message this year. There is so much joy in giving during the holidays. I find great joy and satisfaction knowing that I gave to someone in NEED.

My challenge for you is to join Amy at Mom Advice in the Big Give …Or join in the $5 CVS Charity Challenge at Keeping the Kingdom First. Put your savvy shopping skills to the test, and then donate your purchases to a worthy cause!

My goal this year is to put together 5 packages for those in need. I will include in my packages items that I have purchased through my frugal shopping, items from my stockpile, items that will make another’s holiday more joyful, as they don’t have to worry about a meal or provisions. I have sent 2 packages to 2 dear friends in the Dominican Republic. I plan to put together a food basket to take to a nearby family in need. I will also send a package to the shelter in Amy’s town. I also plan to send a box through Operation Christmas Child through my church.

So these economic times are tumultuous and money is getting tighter and tighter. This is a time when the last thing we want to do is give away those few extra dollars…Even this morning, I was driving my DS to his EI class, and had the “twinge”…I was thinking through my grocery list, my budget and couldn’t seem to figure out where an extra $10 or $20 would come from. I decided I will trim the grocery budget this week and next, so that a sweet precious child in Africa can receive a few “needs” and “wants” this Christmas. I tell you that you will be richly blessed by your act of blessing others. The Lord loves a cheerful giver! (2 Corinthians 9:7)

If you feel so inclined, please leave a comment telling me 6 things you are thankful for AND telling us all how you plan to give this holiday season! May you be blessed in your giving this holiday season!

LENTIL MEATLOAF

So, it looks like we are going to GF indefinitely…so this blog will now have GF dinner recipes for under $5! I will include the “non-GF” ingredients when necessary. And I might throw in a GF baking recipe here and there as I experiment!

This recipe is inspired by a friend! I’m giving it a try…we’ll see how it turns out! No bread crumbs when on a GF diet…and I haven’t bought any GF bread to make my own, and any GF breadcrumbs (too expensive!)…

Ingredients
1.5 lb ground beef ($2.24)
1 cup leftover BBQ lentils (Free)
1/2 cup sour cream ($.25)
1 egg ($.12)
Ketchup ($.25)
Salt/pepper, paprika and garlic powder ($.10)
Acorn Squash ($.69)
Butter/Brown Sugar ($.25)
2 slices Italian loaf bread, 2 GF apple muffins ($.50)

Directions
1. Mix ground beef, egg, sour cream, lentils, salt and pepper, spices in mixing bowl. Place meat mixture into 9×5 loaf pan. Sprinkle ketchup in a cool design along the top! Sneak in some veggies on this one…finely diced green peppers or shredded carrots would be easy to add in!
2. Slice acorn squash in half. Bake upside down in baking dish with 1/4 inch water. Cover with foil for super tender squash.
3. Serve up the meatloaf with some ketchup and butter/brown sugar for the squash if you like!

Cost $4.41

P.S. SQUASH ARE ON SALE AT ALDI AGAIN! Get some at the end of the week and they’ll likely last until Thanksgiving…Think: CHEAP side dish!

Directions
1. Peel, slice and boil potatoes. When tender, drain and mash with butter, milk and salt and pepper.
2. Brown ground beef. (This week I used 1 1.5 lb ground beef package for 3 meals!) Mix canned tomatoes with ground beef. (I usually make this with kethcup, but thought to try the canned tomatoes this time. Avoid the high fructose corn syrup that’s in most ketchups!). Place ground beef and tomatoes in bottom of 8×8 baking dish. Sprinkle thawed peas and carrots on top. Spread mashed potatoes over top. Sprinkle cheese on top.
3. Split acorn squash in half. Place upside down in baking dish with 1/4 inch of water. Place foil over baking dish (for extra soft squash!). Serve with butter and brown sugar if you like.

Cost $3.94