More New Recipes

Stuffed Acorn Squash

1 acorn squash (cut in half and seeded)

Bake at 350 for 40-50 minutes or until fork tender and set aside

½ medium onion

3 stalks celery

3 cloves of garlic

½# ground Italian sausage

Saute until sausage is cooked; set aside to cool

1 c breadcrumbs

1 egg

½ c parmesan cheese

1 small apple diced

1tsp. crushed red pepper flakes

Mix together and combine with cooled sausage mixture. 

Stuff into both halves of squash and bake at 400 for 20 minutes.

Homemade Protein Bars

**I can’t keep these in the fridge.  Annie, Seth, and our guy friends can’t resist.  They even toss them in their hunting bags!**

2 c quick oats (food processed into oat flour)

1 c peanut butter

½ c honey

2 scoops of your favorite protein (I used Vanilla G6)

1/3 c carob chips or Enjoy Life Chips.

Mix ingredients together and press onto a cookie sheet.  I let mine harden for a couple of hours in the fridge before I cut them into bars (usually 12 per pan) and wrap in foil or press and seal.

Store in the fridge.