SPINACH, WHITE BEAN, & BACON SALAD

OK...I'm going to confess right here that I haven't actually tried this recipe yet! However, it sounds so yummy & foolproof that I'm going to go out on a limb & post it. This time of year, we're all so busy, & this sounds like a simple, healthy & deliciously different recipe. Warm salad--Perfect for this cold weather.

This recipe is from The Ultimate Christmas Book.

1 tbls olive oil
3 slices turkey bacon
12 oz fresh shitake mushrooms, stems removed, & caps thinly sliced
1 can white beans, rinsed & drained
1/2 cup low-sodium mixed vegetable juice*
2 tbls red wine vinegar
1 tbls Dijon mustard
salt & pepper, to taste
12 cups spinach, washed & blotted dry
1 yellow bell pepper, cut into thin 2" strips
1 red onion, cut in half & sliced thinly

Heat 1/2 of the oil in large skillet over medium heat. Add bacon & cook until crisp, about 5 minutes. Transfer bacon to paper towels to drain; blot to remove excess oil. When cooled, chop into 1" stips. Pour remaining oil into skillet & heat. Add mushrooms, & cook until tender, 5-10 minutes. Add beans, & cook until heated through, about 3 minutes.

Meanwhile, combine vegetable juice, vinegar, mustard, salt, & pepper in small bowl. Add to mushroom mixture, & bring to a boil.

In large serving bowl, combine spinach, bell pepper, red onion & bacon. Add the mushroom mixture to the salad, & toss well. Serve immediately.

*I'm assuming the veggie juice is V-8 or a similar product

(Based on 6 servings)
Approximately 160 calories per serving

BAKED ACORN SQUASH

This is such a simple recipe. I almost didn't post it, because I figured everyone has made some variation of it. But I love it, & I thought that you might enjoy a reminder to take advantage of all the lovely winter squash available now. As a bonus, they look great sitting on your counter waiting for you to cook them!

2 medium-sized acorn squash
salt to taste
2 tsp butter
2 tbls chopped pecans
2 tsp Turbinado sugar (or substitue brown sugar)

Preheat oven to 400˚. Heat each acorn squash in the microwave separately for 1 minute on high heat. Carefully cut each squash in half horizontally. Lightly salt each half of squash. Place squash cut-side down in casserole dish. Bake, uncovered, 30-35 minutes, till just beginning to be tender. Turn right-side up, and spread 1/2 tsp butter over each half. Top each half with 1/2 tbls pecans & 1/2 tsp of the sugar. Return to oven & bake another 10-15 minutes, until squash is tender & sugar has dissolved.

4 servings
Per serving:
Cals: 130
Carbs: 24g
Fiber: 3.5g
Protein: 2g