hosted by Laverne Diede & Rhonda Fitterer
Chicken Alfredo Spaghetti Squash Boats
1 medium spaghetti squash2 large garlic cloves
1 Tbsp. olive oil
3/4 cup chicken stock
2 tsp. cornstarch
1/2 tsp. salt
Ground black pepper to taste
1/2 cup Parmesan cheese, grated
3/4 cup plain Greek yogurt
2 cups cooked chicken breast, shredded
1/4 cup mozzarella cheese, shredded
Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to touch, about 15 minutes. While squash is cooling, preheat large skillet on medium heat and add olive oil. Add garlic and sauté for a minute or two or until fragrant, stirring frequently. Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a few minutes until sauce has thickened a bit. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine; set aside. Reduce heat on oven to 375 degrees; using fork separate spaghetti squash into strands leaving them inside the shells. Scoop chicken Alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash. Top each shell with 2 tablespoons mozzarella cheese, place in a baking dish and bake for 10-12 minutes and then broil on high for 5 minutes. Stir squash prior to serving.
Easy Cranberry & Apple Cake
12 oz. fresh cranberries, rinsed, or frozen1 granny smith apple, peeled, cored and diced
1/2 cup brown sugar
1 Tbsp. grated orange zest
1/4 cup freshly squeezed orange juice
1 1/2 tsp. cinnamon, divided
2 large eggs, at room temperature
1 cup, plus 1 Tbsp. sugar
1 stick butter, melted and slightly cooled
1 tsp. vanilla
1/4 cup sour cream
1 cup flour
1/4 tsp. salt
Preheat oven to 325 degrees. Combine cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp. cinnamon in a medium bowl, set aside. In an electric mixer, beat eggs on medium speed for 2 minutes, add 1 cup sugar, butter, vanilla and sour cream just until combined. On a low speed, slowly add flour and salt. Pour fruit in a slightly greased 10” glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining sugar and cinnamon and sprinkle over the batter. Bake for 55-60 minutes or until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature with ice cream.
