Monday, November 8, 2010
1/2 bag of fresh cranberries
1/2 cup water
1/2 cup Granulated Splenda
Cook in saucepan until berries burst and sauce thickens. About 20 minutes.
Let cool. Add 1 Teaspoon Olive oil, 1/2 orange juiced, 1tsp cinnamon, 1/2 tsp nutmeg, zest of 1 orange. Mix and set aside or refrigerate.
I grilled up 4 chicken breasts without skin or bone, just to sear off the chicken and put some nice grill marks on it. Place seared chicken in covered casserole dish. ( this will keep chicken moist) cook for about 40 min. Uncover and put some of your cranberry sauce on each peice and continue cooking for another 15 minutes until you reach internal temp of 160 degrees.
While the chicken is cooking, I took my mini Butternut Squash and cut in half, legnthwise. Scooped out the seeds, brushed with olive oil and seasoned with salt, black pepper, nutmeg and chili powder. Turn over and bake skin side up for 45 minutes at 350 degrees.
Heat up 1 cup of vegetable broth ( use chicken if necessary ) and add 1 cup of orzo. I bought a lovely autumn orzo mix so I used that. You want to cook the orzo slow like you would a risotto. Adding more broth as needed. The orzo will absorb the liquid slowly. When the orzo was al dente I added about 1 cup of canned pumpkin, cracked black pepper, 1/2 tsp nutmeg and 1/2 tsp cinnamon. Stir until completely mixed. I then added 1 tbs of butter and 1 tbs of grated parmesan cheese to finish. Everything should be about finished the same time for service. I like serving everything, I found it definitely helps with portion control. The comments at the table tonite were...." I would pay for this in a restaurant" and " If I ordered this out, I would not have been disappointed" LOL I guess it was good! It was definitely an Autumn Meal. Dessert will be later, a yummy carrot cake with some cream cheese frosting. ( sorry I cheated and used a mix for the cake )