When Kevin and I went through pre-marital counseling, one of our tasks was to divide household chores. Kev received: dishes, finances, trash, bathroom, vehicles and all other duties assigned. =) My responsibilities: Dishes, floors, dusting, laundry, and cooking. This system has worked well for us in our 2.5 years of blissful marriage.
We seem to have taken well to our duties and Kevin hasn't needed much training (good job, Kathy). I, however, have had to become skilled in the art of feeding a man. Kev isn't a picky eater, don't get me wrong. That boy will eat anything I place in front of him and he never complains. (And there have been plenty experiments that have not turned out well.) I have had to learn how to cook for an army, have it taste good, and be nutritious!
One meal I have found that easily fills him up and is super yummy is Stuffed Acorn Squash. I adapted the recipe from Food Mayhem. It is a perfect fall/winter meal, crazy good and super easy!
1. Preheat oven to 375 degrees F and wash squash thoroughly.
2. Cut squash in half and scoop out the seeds. Place cut sides down in a dish and fill the dish with 1/2″ of water. Bake for 30 minutes.
3. Remove squash from oven and flip squash over, cut sides up. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes.
Filling
1. While squash is baking, place raw chicken breast in boiling water to poach. This should take about 7-10 minutes or until chicken is cooked all the way through(NO PINK). Once cooked, shred chicken and set aside.
2. Heat a small saute pan with olive oil. Add onions, saute until golden brown and caramelized. (Be sure to use a low heat and be patient. The caramelized onions are worth it!)
3.Add chicken, chili powder, cumin, brown sugar and garlic. Season to taste. Divide filling and load each squash half.
4. Eat and be amazed!!
They are so good, the sweet and salty, mmmm mmmm good!
We seem to have taken well to our duties and Kevin hasn't needed much training (good job, Kathy). I, however, have had to become skilled in the art of feeding a man. Kev isn't a picky eater, don't get me wrong. That boy will eat anything I place in front of him and he never complains. (And there have been plenty experiments that have not turned out well.) I have had to learn how to cook for an army, have it taste good, and be nutritious!
One meal I have found that easily fills him up and is super yummy is Stuffed Acorn Squash. I adapted the recipe from Food Mayhem. It is a perfect fall/winter meal, crazy good and super easy!
- 2 Acorn Squash
- 2 tablespoon butter
- 2 teaspoons brown sugar, divided
- 3 chicken breasts, poached
- 1 teaspoon olive oil
- 1 medium sized yellow onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
1. Preheat oven to 375 degrees F and wash squash thoroughly.
2. Cut squash in half and scoop out the seeds. Place cut sides down in a dish and fill the dish with 1/2″ of water. Bake for 30 minutes.
3. Remove squash from oven and flip squash over, cut sides up. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes.
1. While squash is baking, place raw chicken breast in boiling water to poach. This should take about 7-10 minutes or until chicken is cooked all the way through(NO PINK). Once cooked, shred chicken and set aside.
2. Heat a small saute pan with olive oil. Add onions, saute until golden brown and caramelized. (Be sure to use a low heat and be patient. The caramelized onions are worth it!)
