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A healthy, delicious recipe to bring to a potluck style celebration.
4 large sweet potatoes
3 tart apples
1 lb carrots
1/2 butternut squash
1 large onion |
12 oz frozen apple juice
1 cup orange juice
1/4 tsp nutmeg
1 tbsp cinnamon
1 tbsp butter (optional)
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- Preheat oven to 300°F.
- Peel and chop the veggies into large chunks. Dice the onion.
- Place the veggies in one large casserole dish or divide into smaller dishes.
- Combine the juices and spices. Cover the veggies with the juice mixture.
- Dot one tablespoon of butter onto the top of the dish. Cover with foil and bake for about 3 hours or until veggies are fork tender.
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Help kids warm up to cheese and deliver a lot of calcium.
½ butternut squash,
peeled and cut into
½-inch cubes (2 cups)
2 tsp. olive oil
¼ tsp. salt
½ lb. whole-wheat elbows |
2 Tbs. butter
2 Tbs. flour
1 ½ cups reduced-fat milk
1 ¾ cups low-fat white
cheddar cheese,
shredded and divided |
- Preheat oven to 375 °F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
- Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
- Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 ½ cups cheese; stir until melted. Stir cheese sauce into pasta and squash.
- Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes. Serves 6.
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Our own Cody Joseph gears up for his
H1N1 vaccine during the Morning Show, Wednesday, November 11. |
Cody said he barely even felt the needle.
Special thanks to Dr Edith Jones-Poland
and Nurse Cheri. |
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