Weekly Meal 11/5 – 11/10…Butternut Squash Soup, Chicken Pot Pie, Lemon Chicken, BBQ Pork, and Cream of Mushroom Soup!!!

Directions

1. In a large saucepan, saute onion in butter until tender and transparent.  Add mushrooms and saute until tender. Add flour to create a rue.
2. Stir broth into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
3. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Lemon Chicken

Ingredients

• 1 1/2 pounds chicken breast or chicken tenders
• 1/4 cup all-purpose unbleached flour
• Coarse salt
• 2 tablespoons vegetable oil
• 1 tablespoon white or rice wine vinegar
• 1/2 cup lemon juice (or 1 cup lemon curd)
• 1/2 cup chicken broth or stock
• 1/4 cup hot water
• 1 lemon, zested
• 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped (optional)

Directions

1. Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
2. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Add lemon juice to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Savory Butternut Squash Soup

Ingredients:

• 1 Butternut Squash, chopped
• 2 Sweet Potatoes, chopped
• 1/2 cup Carrots, chopped
• 1/2 cup Onions, chopped
• 1/2 cup Celery, chopped
• 2 cups Chicken Broth
• 1 cinnamon stick
• 3/4 cup Butter
• 3 tbsp fresh Sage, diced
• 3 tbsp Seasoning blend (approx. 1 tsp cinnamon, 1 tsp chili powder, 1 tsp cumin, 1 tsp black pepper, 1 tsp salt, 1 tsp fennel, 1 tsp coriander…blended finely together)
• 1/4 cup Balsamic Vinegar
• 1/4 cup dark Molasses
• 3 tbsp white sugar
• 1/2 cup cream or milk (optional)

1. Pre-Heat oven to 350 degrees.
2. Cut squash, sweet potatoes, and carrots into 1 inch pieces. Meanwhile melt butter over medium heat, and add Balsamic Vinegar, molasses, sugar, and sage to melted butter.
3. Add diced veggies to sauce mixture. Season with your special seasoning blend, salt and pepper. (if you don’t have all of the spices for the seasoning blend, the most important flavors are cumin, chili powder and cinnamon)
4. Saute Veggies in mixture for about 2 minutes or until evenly coated. Place on a cookie sheet and bake for 30 minutes or until tender.
5. Pour 1/2 cup olive oil into a dutch oven, saute onions and celery with the cinnamon stick, salt and pepper. Once tender, remove cinnamon stick and add chicken broth.
6. Take squash mixture out of the oven and add to the dutch oven. Let simmer for 15 minutes (or until flavors are well combined).
7. This step is optional…you can chose to serve it hardy as is or ladle veggies and broth mixture into a blender add a dash (1/4 cup) cream and blend. Repeat until all the soup is blended.