Dinners for Days 133 to 138

133 Broiled or BBQ Salmon or Halibut Steaks from Lighthearted, page 103

134 Red Lentil & Sweet Potato Curry by Kelly Rossiter at treehugger.com:

http://www.treehugger.com/files/2006/03/post_26.php

135 Halibut or Trout with Potato Succotash on General Mills Variety Goodness label

136 Corn and Tomato Scalloped, a simple recipe Marg picked up somewhere about 30 or more years ago when she toiled with feeding four always hungry children:

1 can whole kernel corn

1 large can tomatoes

1 small green pepper, finely chopped

1/3 cup cracker crumbs

1 tsp salt

2 tbsp soft butter

Combine all ingredients in a saucepan or baking dish.

Simmer or bake for 30 minutes.

137 Thai Tuna Wraps from Clover Leaf; this is a great website with lots of useful information including many healthy recipes:

http://www.cloverleaf.ca/en/recipes/view/ThaiTunaWraps/

138 Oven Fried Chicken from Ontario Chicken Lover #13, page 10

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Marg’s Squash Casserole

It’s veggie day and I have to use the leftover squash in the fridge. We love Marg’s rendition of Baba’s squash casserole. I also had some parsnip in the veggie bin so I added that – about 3/4 cup, diced. This is really a side dish and goes well with breaded fish.

Ingredients

2 cups             butternut squash, diced

¼ cup              green pepper, small dice

1/3 cup            celery, small dice

¼ cup              green onion, thinly sliced

1 cup               cooked white kidney beans

½ cup              chicken stock

1 ½ oz.            cheddar cheese, shredded

Directions

Preheat  oven to 300 F.

In an oven-proof baking dish, combine squash, green pepper, celery, green onion and white beans.

Add broth.

Sprinkle top with shredded cheese.

Cover and bake for about 90 minutes.

Makes 4 servings.