Last Friday I Made:
ROASTED BUTTERNUT SQUASH, QUINOA SALAD, BROWN RICE, and KALE CHIPS for DINNER.
Plain roasted squash with olive oil, salt and pepper.
Quinoa mixed with corn, red pepper, cucumber, green onions, jalapeno, cilantro, tomato, with a spicy lime and cumin dressing.
Normally I would place it over a bed of greens, but it really doesn't need it.
All I can say is: THANK YOU KATH!.
Saw these on Katheats.com a while back and finally tried them 2 weeks ago.
This was my third time making them and I plan on making even more this week.
I can't get enough, they are so addicting.
The thing is that they are so simple to make and so delicious.
Preheat oven to 375*.
All you do is remove the stem and cut into small bite-size pieces.
Wash and completely dry them in a salad spinner.
Drizzle without 2 tsp of olive oil and sprinkle with salt and pepper.
Bake for 15 minutes or until edges as brown and crispy.
(Kath eats them with ketchup, but we eat them plain.)
We ended up topping the quinoa and brown rice with CASA SANCHEZ FRESH ROASTED SALSA. which we usually buy at WHOLE FOODS.