SWEET POTATO AND BUTTERNUT SQUASH PUREE

Description: A delicious holiday dish (and vegetarian too)

Ingredients:  2 tbsp. butter (unsalted),   1 butternut squash,   2 pounds sweet potatoes,  ½ cup vegetable stock,   Salt and white pepper to taste.
Number of Servings: 8
Time to Prepare: START TO FINISH - 1 HOUR 20 MINUTES
Utensils: cutting board, chef knife, baking sheet, measuring spoons and cups, spatula, large spoon, food processor, 8 x 10 inch baking dish.

Instructions:

1. Preheat the oven to 375°F.  Place the sweet potatoes on a large baking sheet. Place the squash, cut side down, on the same sheet.  Bake until tender, about 1 hour. Let cool slightly.

2. Scoop the pulp from the squash and sweet potatoes into a food processor; discard the skins. Add the butter, salt and pepper and puree until smooth. Add enough vegetable stock to bring it to the consistency that you prefer.

3. Spread the puree in an 8- by 10-inch baking dish. Reset oven to 350° F. Bake puree for 12 minutes. Serve.

Note: This can be prepared up to 2 days ahead. Let the puree cool, then cover and refrigerate. Reheat, covered, in a 350°F oven for about 20 minutes.

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  CHICKEN PAILLARD

Description:  Quick and simple basic protein dish that goes great with a green salad for a light healthy lunch or dinner.

Ingredients: 2 tablespoons extra virgin olive oil,   12 chicken tenders,   salt (to taste),   white pepper (to taste)  
Number of servings: 4
Time to prepare:  20 minutes start to finish
Utensils: plastic wrap, mallet or rolling pin, large skillet, tongs

Instructions:

Gather all ingredients before cooking

 Place each piece of chicken between 2 sheets of heavy duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and white pepper.

1. Heat olive oil in a large skillet over medium high heat. Add chicken; cook 4-6 minutes on each side or until done. Remove chicken from pan and keep warm.
2. Serve with a salad or vegetable of choice for a starch-less lunch or dinner.