What's For Dinner?

Pumpkin Butternut Squash Soup

2- whole butternut squash

1-onion (Chopped)

1-apple (peeled and decored) 

2-cans of pumpkin puree

3-medium potatoes (chopped in bite sized pieces)

1-2 cup heavy cream

4-6 cup of homemade chicken stock

Poke holes in your squash and put in the microwave for 1.5 min.  Once soft, cut in half long ways.  Scoop out seeds.  Season with Salt, and pepper and put in oven at 450 degrees for 1 hour.  Take out and let cool till you can handle, then scoop out all the squash.  Puree in a blender or food processor then pour into your pan.  Puree onion and apple and add to pan.  Add in potatoes and Chicken stock, and allow to cook on Medium heat till boiling and potatoes are soft, then turn to low heat.  Pour in heavy cream and stir.  Salt & Pepper to taste.  Serve! 

Makes  about 12-17 Servings.

Spinach & Chicken Lasagna

1-box whole wheat Lasagna Noodles

2- cans of pasta sauce

1 Cup sliced mushrooms

1 Cup diced tomatoes

1 small bag of frozen Spinach

1 large container of Low Fat Cottage Cheese

1 Cup Parmesan cheese.

1/2 of a shredded chicken

Onion powder

Garlic Salt

Salt 

Pepper

2 cups mozzerella cheese

Boil noodles until soft.  In the meantime, mix together Cottage Cheese, de-thawed spinach, mushrooms, and Onion, garlic salt, salt, pepper to taste.  Drain noodles.  layer pasta sauce, noodles, cheese mixture, tomatoes.  On last layer put sauce with mozzarella cheese on top.  Bake at 450 for 25-35 minutes.  

Makes about 12-24 servings