Food In Many Forms

These delicious stuffed squashes made a nice accessory to our pre-finals dinner of turkey, dressing, cooked kale and multitudes of baked goods. And did I mention they're gluten-free? Ingredients: 4 small acorn squash 1 1/2 lbs of sage bulk sausage, crumbled 1 cup onion, diced 2 stalks celery, diced 2 Granny Smith apples, cubed Non-stick cooking spray Fresh black pepper Directions: Preheat the oven to 350 degrees and coat a shallow baking pan with nonstick spray. Trim a thin slice from both ends of each acorn squash, then cut them in half crosswise and scoop out the seeds. Place the squash, cut side down on the prepared baking sheet and bake until very tender when pierced with the tip of a knife, 30 to 35 minutes. Turn the squash halves cut side up and spray with nonstick cooking spray. While the squash bakes, saute the sausage over medium heat, breaking it up with a spatula as finely as possible as it cooks. Once the sausage is cooked through, transfer it to pap

In a master's program of over 275 people, there is always someone hosting a dinner, a party or a happy hour. I may be a reluctant cook when I'm home by myself, but I love to cook for others when I get the opportunity! And all the better when I can use my dietitian super powers to feed someone special!  One of my good friends is a celiac, and when I know she is attending, I am sure to bring something gluten-free! This time the theme was Mexican - a great potluck theme for anyone going gluten-free. Corn tortillas can easily replace flour tortillas in any recipe, and the rest of the fixings tend to be naturally gluten-free. For this enchilada recipe, I just made sure to check the ingredients label to make sure the sauce was safe too. Ingredients 4 Gluten-free Corn tortillas 4 oz Grilled chicken, sliced 1 1/2 cups Monterrey jack cheese, shredded 2-3 Scallions, chopped 1 can black olives, sliced 1 packet Enchilada sauce, Frontera Green Chile Enchilada Sauce

I just finished testing this recipe to prepare for my demo tomorrow - it actually turned out really well, I would even say it exceeded my expectations! I learned about the "Simply Cook" online cookbook from a fellow dietitian, and former classmate. The cookbook is kind of like a dietitian's dream come true - it includes cooking basics, nutrition education, food safety and storage information, and most importantly, recipes! The recipes are even designed to focus on food staples found in many food pantries! I chose the Mexican Skillet Rice for the demonstration for tomorrow because previous participants asked for one-pot meals that were affordable and easy to make. This recipe was a little vague on some details, so I added amounts for the tomato and cheese. I also recommend cooking the onions prior to adding the turkey if you want them to brown well. I estimated that the recipe would produce four portions, but they are very large portions, and are proportionately hig