Saturday, 22 November 2014

Easy Holiday Dinners

Christmas is still over a month away, but I am already that holiday rush. Every time I sit down I remember something I forgot to do and immediately have to get up again. So something had to give and that something was making busy dinners.

But giving up busy dinners doesn't mean that I'm eating fast food or frozen pizzas every night. I've just started cooking smarter. 

Instead of making a big dinner ever night, I might roast up a pan of squash on the weekend and turn that into easy dinners for the next week. Maybe a squash soup for Monday, a pan fried fish and squash salad for Tuesday, and some totally amazing Cheesy Roasted Squash and Mushroom Wraps for Wednesday.

I think I pumped you up for wraps, so that's what I'm sharing today. Read on for the recipe, perfect for the busy holiday season.

Cheesy Roasted Squash and Mushroom Wraps - serves 6-8 

1 medium butternut squash, peeled and thinly sliced in half moons 
2 tablespoons oils 
2 - 454g mushrooms, sliced 
2 teaspoons garlic powder
2 cups grated mozzarella 
Salt, to taste
8 large tortilla wraps 

1. Toss squash with 1 tablespoon of oil and place in an even layer on a baking sheet. Roast in an oven until soft, about 25 - 35 minutes. 

Note: You can do this a few days before you make the wraps for a time saving easy weeknight dinner. 

2. Sauté mushrooms in remaining tablespoon oil. Add squash when mushrooms are fully cooked. Sprinkle with garlic and season to taste with salt. 

3. Scoop squash and mushrooms onto wraps, sprinkle with cheese, roll up, and enjoy!


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