Honey Orange Chicken
recipe via DairyGoodness
2 cloves garlic, minced
1 tbsp (15 ml) honey
1 lb (500 g) boneless skinless chicken, cut into 1/2 inch (1 cm) strips
1/4 tsp (1 ml) each, salt and pepper
1 cup (250 ml) 35% whipping cream
1 large acorn squash, halved and seeded
1 cup water
3 tablespoons butter, melted
1/2 to 1 teaspoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons cup brown sugar, firmly packed
1 large Granny Smith apples peeled, cored, chopped
1/4 cup chopped nuts of your choice
Heat oven to 350 degrees F.
Place acorn squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.
Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork. Sprinkle with chopped nuts to serve.
and since I am still getting fresh tomatoes from my garden
Tossed Salad With Tomato Dressing
recipe via weightwatchers
2 heads lettuce (any variety)
2 tomatoes, peeled, chopped and deseeded
6 spring onions, finely chopped
1 tablespoon Dijon mustard
tablespoons olive oil
2 tablespoons tarragon vinegar
1 tablespoon mayonnaise
1. Wash the lettuce, dry thoroughly, tear into bite-size pieces and refrigerate.
2. To make the dressing, mash the tomatoes with the spring onions until they almost form a paste. Add the remaining ingredients, except for the lettuce, and beat with a whisk. Refrigerate until needed.
3. To serve the salad, place the lettuce in a large salad bowl, pour the dressing on top and toss well. Serve immediately.
Bring the outdoors in with some Autumn leaves and pretty candles on your table.