Central Valley Moms

Food

Jul9th2012

Family Meals Matter: Celebrate summer squash

Unlike winter squash, which can be stored in a cool dark place for many months, summer squash have a shorter shelf life and are harvested when their rinds are still tender and edible. Since summer squash varieties such as zucchini, yellow crookneck and patty pan squash must be eaten quickly, it’s essential to have an arsenal of squash recipes at hand.

Celebrate summer squash with a family meal of Tex-Mex summer squash casserole and grilled honey mustard chicken with almonds, then cool off with kiwi-lime frozen yogurt. Other squash recipe pairings to try this week include grilled pork tenderloins with maple mustard marinade and “Oh boy!” squash or squash and leek lasagna and mango salad.

Register at MealsMatter.org to add these and other recipes to your personalized family meal plan and shopping list.

“Family Meals Matter” features registered dietitian-approved recipes from the thousands of user-contributed recipes available at the free family-nutrition and meal-planning website, MealsMatter.org, maintained by registered dietitian moms with Dairy Council of California.

SHOPPING LIST (Includes ingredients to make at least four servings of each featured Family Meal recipe)

TEX-MEX SUMMER SQUASH CASSEROLE

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion

1 4-ounce can chopped green chilies

1 4 1/2-ounce can chopped jalapenos (about one-half cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

GRILLED HONEY MUSTARD CHICKEN WITH ALMONDS

1/4 cup Dijon mustard

3 tablespoons honey

1 tablespoon lemon juice

1 clove garlic, crushed

4 boneless, skinless chicken breasts

1/4 cup sliced almonds, toasted

KIWI-LIME FROZEN YOGURT

2 kiwi, peeled and quartered

1/2 cup sugar

1 1/2 cups plain low-fat yogurt

1 1/4 cups skim milk

1/3 cup light-colored corn syrup

1/2 teaspoon grated lime rind

FEATURED FAMILY MEAL

Tex-Mex Summer Squash Casserole

www.mealsmatter.org/recipes-meals/recipe/62144

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion

1 4-ounce can chopped green chilies

1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

Preparation

Preheat oven to 400 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Grilled Honey Mustard Chicken with Almonds

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