Food of the Day

I created a REALLY delish dish last night--I felt all gourmet-ish, hope you all enjoy!! Phoenix's Twice Baked Squash w/Cinnamon Chicken Ingredients: * 1 package of chicken tenderloins (about 8-10 strips) or ground chicken breast * 2 acorn squash * 1 tspn salt * 1 tspn cracked black pepper (I use McCormick's) * 2 tbspn brown sugar substitute (I use DiabetiSweet Brown Sugar Substitute--you can buy it on edietshop.com--here's the link http://www.edietshop.com/onlinestore/item.asp?ITEM_ID=367) * 2-3 tbspn olive oil * 2 tspn minced garlic * 4 tspn butter (I use I Can't Believe It's Not Butter Light) * Pam Olive Oil spray * 1 tspn ground cinnamon * dash of ginger Directions: Preheat oven to 350. Cut acorn squash in halves and scrape out seeds. (I save the seeds to bake later for a yummy snack--waste not, want not!!) Spray baking pan with olive oil spray lightly. Place each half onto pan and drop 1/2 tspn butter into each squash. Lightly salt and pepper the squash. Put in oven for 30 min. While that is baking, rinse the chicken strips and pat dry. Cut into little squares. (If you use ground chicken breast, this step is not necessary). Sautee the minced garlic in 1 tbspn of olive oil for about 2 minutes to bring out the flavor. Add rest of ingredients (salt, cracked pepper, brown sugar substitute, chicken, cinnamon, ginger, olive oil) and stir. Keep at med-high heat until chicken is done. The squash should be done by now, so pull them out of the oven. After they have cooled for a few minutes, scrape the inside of the squash and add to the chicken mixture. When it has been mixed well, place ingredients back into squash shells and bake for another 15-20 minutes. Serves 4 --Enjoy! Stats per Serving: cal 189 pro 20 sugars 4 -Phoenix

That sounds wonderful, I will save it for when I am able to eat real food again. Elaine