Roasted Cauliflower Broccoli With a Lemon Mustard Sauce

In a large mixing bowl mix: cauliflower and broccoli heads with salt, pepper, lots of garlic, and olive oil. Place the mixture on a large cookie sheet and roast the vegetables for about 25 minutes at 450 degrees. While that is cooking melt somewhere between 1/2 and 2/3rds of a stick of butter, the juice of 2 lemons, and 4 TBS of whole grain mustard ... and more garlic ... why not? When the vegetables are done put them back in the mixing bowl and pour the butter sauce over them. Transfer to a baking dish for serving. Do this 2 hours before you plan to eat as this needs to sit at room temperature for 2 hours. When you reheat to serve, do not use the microwave! Heat in the oven for about 10 minutes.
I also used some stuff I bought at Costco that is actually used for garlic bread. I used this before roasting; I mixed it in with the vegetables before roasting them. You don't have to use this stuff, but if you see it at Costco buy it; I use it for lots of things. I'll post a picture of it next week so you will know what to buy.

Butternut Squash With Cranberries and Spinach

Bake your squash for 50 minutes @ 350 degrees. I cut it in half length wise and then bake it with some water in the bottom of the pan. You can bake it cut side up or down. While your squash is baking, heat extra virgin olive oil in a pan. Add spinach, garlic, sliced onions (I use a mandolin) and cranberries. It only takes about 5 minutes and this is done. When your squash is done cut it into cubes. Remember to take the shell off. Toss together in the skillet. Add about a TBS of butter and melt. Add sea salt. I happen to love sea salt and think I just may use it for everything. You could also add some brown sugar, but I didn't this time.

Chicken Enchiladas

I used 2 chicken breasts. Cut them in strips and bake at 350 degrees for about 40 minutes. When the chicken is done, dice it or shred it.

While the chicken is baking prepare the sauce. Use a food processor or a blender: 6 tomatias, ½ an onion, 4 cloves of garlic, a pepper or two (jalapeno or Serrano), sprinkle in some cumin. Fresh cilantro would have been good, too. Blend until it is liquid. This will be your verde (green) sauce. After it is blended, cook this on the stove with 1 cup of chicken broth mixed with about 4 TBS of corn starch. Cook until it is thickened. Set aside.

In a skillet heat vegetable oil to soften the corn tortillas. I used 10 and wrecked one so I had 9 enchiladas. When the oil is heated put one tortilla in the oil at a time. Cover both sides with oil, then take it out, and place on a paper towel to blot the oil. Do not leave the tortilla in the oil too long or you will have stiff tortillas; like a tostada shell. Also, do not leave it on the paper towel too long as it can stick to the paper towel. When you have all of your tortillas ready, roll them with the chicken in the middle - like a cigar. 

This is what it should look like before you put it in the oven:

Bake in the oven for about 30 minutes. This is just to warm them through and it makes the edges of the tortillas crispy. Do not bake them with the sauce; you will lose the crispy part of the tortillas. When they are done, put the amount you want on your plate and pour the sauce over them. You can also add a white cheese, but I forgot about that and I guess I saved some calories.