Baked Acorn Squash Recipe ~ Meyer Farms

Baked acorn squash is one of my favorite recipe for Fall.  Hope you enjoy!

Baked Acorn Squash Recipe ~ Meyer Farms
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Baked acorn squash is one of my favorite recipe for this very nutritious fall vegetable. Enjoy!
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • 1 Meyer Farms Organic Acorn squash
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 2 teaspoons maple syrup
  • ¼ teaspoon grated nutmeg
  • dash of salt
  1. Preheat the oven to 400 degrees.
  2. Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds. Score the insides several times with a knife.
  3. Place each half on a baking sheet, cut side up.
  4. Add a little water to the bottom of the baking sheet to prevent burning. Coat inside of the squash with butter, brown sugar, maple syrup, grated nutmeg, and salt.
  5. Bake in oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.
  6. Let cool a little before serving and spoon any sauce onto exposed areas.


Chicken with Feta, Tomatoes and Couscous

Chicken with Feta, Tomatoes and Couscous

Are you looking to lose weight?  Are you looking for an easy meal plan to help you with portion control yet, super easy, super delicious, and approved by both adults and children alike?

Below is a recipe for Greek-inspired, Chicken with Feta, Tomatoes and Couscous, and get this….only 400 calories per serving.  I will be posting more recipes so make sure you keep visiting our blog.  And if you’d like to check out more recipes, visit eMeals at the link below.  There’s a meal planning guide for any lifestyle.

Doesn’t that photo look good?  I guarantee it tastes just as good as it looks.


4.0 from 1 reviews
Chicken with Feta, Tomatoes and Couscous
Recipe type: Portion Control
Serves: 6
  • 2 lbs. boneless, skinless chicken breasts
  • ½ t salt
  • ½ pepper
  • 3 t olive oil, divided
  • 2 t minced garlic
  • 2 t dried basil
  • 1 t dried oregano
  • 1 pt grape tomatoes
  • 3 c cooked couscous
  • ½ medium cucumber, finely diced
  • 2 oz crumbled reduced-fat feta cheese
  1. Season chicken with salt and pepper. Heat 2 teaspoon oil in large skillet over medium-high heat, and cook chicken 4 to 5 minutes on each side, or until done. Remove from pan and keep warm.
  2. Add remaining 1 teaspoon oil to pan; add garlic, basil, oregano and tomatoes. Cook over medium-high heat 3 to 5 minutes, or until tomatoes soften.
  3. Meanwhile, cook couscous according to package directions.
  4. Place ½ cup cooked couscous on each of 6 plates. Slice chicken, and divide evenly among plates. Top with tomato mixture, cucumber, and feta cheese.
Nutrition Information
Serving size: 6 Calories: 320 Fat: 7.8 g Saturated fat: 2.1 g Carbohydrates: 22 g Sugar: 2 g Sodium: 507 mg Fiber: 2.4 g Protein: 38 g Cholesterol: 100 mg


For more low-portion recipe ideas, visit eMeals link below.  






What to Do With Leftover Turkey

So Thanksgiving is a week ago, and you still have left-over turkey coming out the ying-yang!  So what do you do with leftover turkey?

Here are a few suggestions —

  1. Make soup stock
  2. Make turkey soup
  3. Make turkey pot pie
  4. Make turkey salad
  5. Make turkey quesadillas
  6. Make turkey tetrazzini – and check out my recipe below for this yummy dish I made!

Turkey Tetrazzini



Turkey Tetrazzini
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Recipe type: Pasta
Cuisine: Italian
Serves: 10
  • 1 cup onions, chopped
  • ½ cup red bell peppers, chopped
  • 7 T unsalted butter
  • 1 t minced garlic
  • 1 lb mushrooms, ends trimmed, sliced
  • ½ t fresh thyme leaves
  • ¼ c flour
  • ¼ c dry white wine
  • 2 c chicken stock (I used turkey stock, yes, from leftover turkey too!)
  • 1¾ c heavy cream
  • 12 oz wide egg noodles
  • 1 lb turkey, cubed
  • 1 T fresh parsley leaves, chopped
  • ⅓ c fresh Parmesan, grated
  • 1 (5½ oz.) potato chips, crushed
  • 1 t paprika
  • 1 t oregano
  • 1 t garlic powder
  • 1½ t salt
  • ¾ t ground black pepper
  • ½ t red pepper flakes
  1. Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.
  2. Add the garlic and cook for 2 minutes, stirring constantly to prevent from burning.
  3. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
  4. Sprinkle with the flour and cook, stirring, for 2 minutes.
  5. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
  6. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
  7. Preheat the oven to 375 degrees F.
  8. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
  9. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
  10. When the sauce has thickened, add the noodles, turkey, parsley, paprika, oregano, garlic powder, red pepper flakes, salt, pepper and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips.
  11. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.



Shrimp Scampi with Honey Panko Bread Crumbs

Whenever I want a quick easy meal that is bursting with flavor, I always make something with shrimp. My family loves seafood and I always keep some frozen shrimps that I get from Costco. And yes, being that I love to cook, I have all the mentioned ingredients readily available in my cupboard. Who doesn’t have Honey Panko Bread Crumbs around?! Just kidding! 😉

You can get Honey Panko Bread Crumbs at any Asian or even your local grocery store.  Anyway, this easy to follow recipe is always a hit with my family and it’s even tastier the next day…..that is, if we have any left-over.

Enjoy this easy to make Shrimp Scampi recipe using Honey Panko Bread Crumbs. Talk about an explosion of fusion flavors — your family will think you’re a Gourmet Rock Star!  So go ahead and try this recipe and let me know how you liked it!

Click on the link to find other recipes using Honey Panko Bread Crumbs if you’re feeling adventurous!

Shrimp Scampi Honey Panko Bread Crumbs

Shrimp Scampi with Honey Panko Bread Crumbs

Shrimp Scampi with Honey Panko Bread Crumbs
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This Shrimp Scampi recipe using Honey Panko Bread Crumbs is a very tasty shrimp dish that is full of flavor but so easy to make! It's also Kid-Tested and Mother-Approved! So you can't beat that!! Note: You can use regular Panko Bread Crumbs or any other type of bread crumbs in place of Honey Panko Bread Crumbs and you'll still be able to make a very flavorful Shrimp Scampi. Enjoy!
Recipe type: Seafood Pasta
Cuisine: Italian
Serves: 6
  • 1½ lb. Shrimp (deveined & butterflied)
  • 3 T Olive
  • 2 T White Wine
  • 2 T Fresh Parsley (chopped)
  • 1 t Fresh Rosemary (chopped)
  • 4 cloves of Garlic (minced)
  • 1 bulb Shallot (minced)
  • 1 t Lemon zest
  • 1½ stick of butter (softened)
  • ¾ cup of Panko bread crumbs (found in any Asian or your local grocery store)
  • 1 t Sea Salt
  • 1 t Black Pepper
  • Juice of 1 whole Lemon
  1. Peel, devein and butterfly cut shrimps and put in a large mixing bowl.
  2. Add olive oil, white wine, parsley, rosemary, salt and pepper to the bowl and mix gently. Set aside and let marinade for about 30 minutes.
  3. In a separate bowl, combine softened butter, garlic, shallots, lemon zest and juice with Panko bread crumbs.
  4. Arrange shrimps on a 1" deep baking dish, so that the flat part of the shrimp are at the bottom with the tails curling up.
  5. Pour the remaining marinade over the shrimp.
  6. Crumble to Panko bread crumb mixture on top of the shrimp.
  7. Bake for 15 minutes at 425 degree oven.
  8. Serve with hot pasta or crusty bread. Enjoy!