Tuesday, October 26, 2010

Quick Prep Dinner

Last week I made dinner one night for Woody and I that was one of those combo dinners - a little bit easy and a little bit of work. I think dinners like this are good for week nights so you're not just reheating something frozen or making sandwiches, but it's still easy enough not to be overwhelmed just thinking about it. This is one thing I've learned as I've been trying to make heatlhy dinners for us after a long day of work and not be completely exhausted by the time dinner is ready!

At the market the weekend before we bought a butternut squash so Woody cut it in half and then I peeled it (I'm sure there was an easier way, but this worked) and then cut into cubes and stuck in the oven for about 25 minutes on a cookie sheet, stirring a few times so it wouldn't stick too much. (a bit of work)

On the stove top I cooked brussel sprouts (also from the market) in a skillet with some onions and fresh pepper. Woody doesn't like brussel sprouts, so these were all mine! (easy)

The main dish was simple: roasted red pepper chicken sausages from TJ's and whole grain rolls. Since the sausages are already cooked, they just had to be heated up. (easiest)

The result: a pretty healthy and very flavorful weeknight dinner for two!

A bit of nutritional info:
Butternut Squash is a good source of fiber, beta-carotene, potassium, vitamin B6, folate, and vitamin C. Plus, it's relatively low in calories (if you prepare without plain and without butter); having only 63 calories per cup!

Brussel Sprouts are also high in fiber, a good source of both vitamins A and C, folate, and phytonutrients called glucosinolates, which help to fight cancer.

Right now, I'm enjoying a delicious bowl of Almond Harvest Overnight Oats!

1/2cup oat mixture (whole rolled & Irish)
1tsp chia seeds
1tsp ground flax seeds
1/4c organic apple sauce
1/2c water
1 small banana, sliced
2tsp almond butter
cinnamon to taste

1. combine all ingredients and refrigerate overnight.
2. alternative: combine all ingredients except banana, and reserve that to add in the morning but at least 15 minutes before you eat so it has time to soften into the mixture.

My morning is off to a good start with this breakfast!

Brussel Sprouts usually aren't at the top of the 'favorite vegetable.' Do you like them or would you rather hide them under your napkin?
today's workout -
10.25mile bike
3x10 leg press
3x10 bent side arm raise
3x10 squats
4x30sec planks (2 using bosu ball, 2 using exercise ball)


JDaniel4's Mom said...

These all look great! Stopping from SITS!

Molly said...

YUM!!! I would eat all of that. I make a sprouts dish for thanksgiving, it has pancetta in it, and is always a hit!

Katie @ Health for the Whole Self said...

For me, it all depends on how you cook them. Boiled or steamed Brussels sprouts are gross, in my opinion. But roasted or sauteed are DELICIOUS!

JLT said...

did you spice the squash?

i like brussel sprouts but more so when theyre carmelized. yum

Robyn @ Wannabe Writer Runner said...

I love brussel sprouts. I always roast mine in the oven and can't get enough of them!

A Runner's Mind said...

I'm another Brussel Sprouts fan....roasted and sprinkled with a little olive oil, good balsamic vinegar and some sea salt. Hmmmmm. And they don't smell when roasted. The rest of the meal looks delicious!

Mrs. Match said...

Sounds like a great meal. I am definitely not a fan of brussel sprouts normally but my Father in Law makes them spicy and actually kind of tasty. I should nab his recipe. I lovvee butternut squash but I'm guilty of cooking it with the butter and brown sugar method. ;-)