Lemon caper chicken, mashed acorn squash, & cucumber-tomato salad w/ marinated garbanzos and feta!
Thanks to my newfound addiction to Pinterest, I came across recipes for all of these (separately). Luckily, these are healthy recipes and not “bacon-wrapped-ice-cream-casserole-cupcake-squares” or something similarly artery-clogging (though delicious) that would further cause me to curse this all-encompassing app.
Again, kudos to me for getting my slightly picky hubby to try (and enjoy) something he thought he wouldn’t like (mashed squash), but we also found out he isn’t too fond of feta (a strong, crumbly cheese that I’ll admit is one of those hate-it-or-love-it type-deals). So I broke even, I guess. He still ate the salad, but just picked out the big cheese bits, so maybe I get half a point… Anyway, I hope you enjoy!
Note: I used 4 thighs instead of the breast/thigh combo, and DO NOT cook the chicken 12 minutes at high heat like it says! Medium heat and 3 min per side was just perfect—anything different will burn them.
Mashed acorn squash:
Cut acorn squash in half, scoop out seeds with spoon. Place in baking dish, sprinkle with butter slivers and one big pat in each middle. Roast cut side up in 400 F oven, 30-35 min (until fork-tender), basting cut sides with the melted butter from the middles. Remove from oven, scoop out flesh into bowl. Add drippings from dish, 1 T butter, a sprinkle of cinnamon and brown sugar. Mash. Done!
Cucumber-tomato-garbanzo-feta salad link:
Note: I used basil from the garden instead of oregano, and it was still very yummy.