Winter Kale & Squash Citrus Salad

Ingredients
Kale
Butternut Squash, peeled, cut & roasted in 400 degree oven for 1 hour
Grapefruit
Dried Cranberries
Raw Cashews
Cherry Tomatoes
Balsamic Vinaigrette for dressing

Waffle Iron Hash Browns

Ingredients
5 medium to small potatoes, yields two full waffles.
Butter

Directions
Peel, shred, and squeeze out all liquid. Spread melted butter on waffle iron. Put shredded potatoes on waffle iron for about 20 minutes.

Blueberry Scones

Serves 8  *  Prep time 10  * Bake time 15  * Ready in 25

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 container fresh blueberries (6 oz)
1/2 cup sour cream
1 large egg
Sugar in the raw, for sprinkling

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Gently stir in blueberries.
5. Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Sprinkle with sugar in the raw.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

COMMENTS: 
Original recipe found at allreceipes.com under name Simple Scones. Modified version above.

Spiced Beef Stew with Sweet Potatoes

Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme

Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.

Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?

Apple and Cabbage Oven Baked Chicken

Picture credit from The Healthy Foodie.
Serves 2.   Ready-in 1.5 hours

I N G R E D I E N T S
2 boneless, skinless chicken breasts
1 small onion, thinly sliced
½ small Savoy cabbage, shredded
1 Red Delicious apple, thinly sliced
1 Golden Delicious apple, thinly sliced
½ cup all natural unsweetened apple juice
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2-3 sprigs fresh rosemary, finely chopped
½ tsp salt
½ tsp black pepper

I N S T R U C T I O N S
Preheat oven to 375F

Prepare ahead

Thinly slice the onion and apples and shred the cabbage as finely as possible. The use of a mandolin is strongly recommended here.
In an oven safe dish (mine was about 7" x 7") add about 1/3 of the shredded cabbage, followed by ½ the onion and ½ the apples.
Continue layering by adding another 1/3 of the cabbage, the rest of the onions, the rest of the apple slices and finally, the rest of the cabbage. Set aside.
Place your chicken breasts on top of the cabbage and add another sprig of rosemary, if desired.

In a small mixing bowl, add apple juice, apple cider vinegar, Dijon mustard, rosemary, salt and pepper and mix until well combined. Pour over chicken and cabbage mixture.
Cover with aluminum foil and cook in the oven for about an hour, until chicken is cooked through.
Remove the chicken breasts and slice them on a diagonal
Divide cabbage/apple mixture between 2 serving plates and place sliced chicken breasts on top.
Serve immediately.

N O T E S
*  Recipe from The Healthy Foodie.
*  I put my oven safe dish over a cookie sheet in the oven and covered with tinfoil and this led to a very slow cook. Recommend not using cookie sheet, and removing tinfoil for a few minutes.
*  Double-recipe quantity = 6 servings. Delic left overs, maybe make triple next time & freeze individual meal-sized portions.