Butternut Squash Mini-Muffins

1 cup butternut squash
2 eggs
1/2 cup canola oil
1 1/4 cups finely chopped peeled apple
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed
2/3 cup sugar
4 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 400

Steam butternut squash and mash with a fork. Mix in egg, oil, and apple. Combine dry ingredients in a large bowl. Stir squash mixture into dry ingredients until just moistened.

Spray mini-muffin pan with nonstick cooking spray and pour 1 heaping TBSP of batter into each cup. Bake 8-10 minutes, until toothpick comes out clean. Cool 1 minutes and transfer to rack. Makes 36 mini muffins.

Cowboy Supper

The Ingredients:

1 pound extra lean ground beef (I use tofu crumbles)
1 1/2 cups uncooked whole-wheat macaroni
2 15 oz cans tomato sauce
1 15 oz can diced tomatoes
1 15 oz can black beans (undrained)
1 1/2 cup frozen corn
2-3 tsp chili powder
1/2 cup water
8 oz shredded Colby-Monterey Jack cheese

The Directions:

Brown beef in pan and drain. Stir in WW macaroni, tomato sauce, diced tomatoes, black beens, corn, chili powder, and water. Cook for 10 - 12 minutes, until pasta is al dente.

Remove from heat and stir in cheese blend and serve.

The Verdict:

My daughter gobbled this up and asked for more but my son refused to touch it; even the lure of wearing a cowboy hat to eat cowboy supper wasn't enough to get the boy to eat it. Strange strange child. I'll make it again just because it's an easy meal to make, but I think it will be one of those battle dinners that will make it not worth the fight.

Sweet Four-Bean Salad

1 1/2 cups fresh green beans cut into 1" pieces
15 oz can red kidney beans
15 oz can garbanzo beans
1 1/2 cups edamame
3/4 cup chopped red onion, chopped
2/3 cup white vinegar
2/3 cup sugar
1/3 cup veggie oil
1/4 tsp salt and pepper

Steam green beans and edamame and rinse canned beans. Mix beans together in a large bowl along with the onion.

Whisk together vinegar, sugar, veggie oil, salt and pepper in separate bowl until thoroughly combine. Pour over beans and toss lightly.

Cinnamon Toast Triangles with Apricot-Fig Butter

12 dried mission figs
18 dried apricots
3/4 cup prune juice
2 TBSP molasses
1 tsp cinnamon

Combine in large glass bowl. Cover and microwave on high for 7 to 9 minutes, stirring several times. Remove, uncover, and let cool several minutes

Puree fig and apricot mixture in a food processor or blender.

Toast 6 slices of cinnamon swirl bread and spread 1/3 cup of spread on 3 slices; top with another toasted slice.

Cut each sandwich into 4 triangles and serve.

from Toddler Magazine

***I plan on adjusting this recipe to cook on the stovetop instead of using the microwave. I'm not a big person on nuking food.