Healthy Cooking on the Cheap: Latin-American Cuisine

Gather your family around the table this week and enjoy delicious meals together! Make the Arroz con Pollo on a Sunday afternoon, when you have some extra time to spend in the kitchen, and treat your loved ones to classic comfort food—Latin American style. The kids with love it, and you’ll be eating the leftovers all week long when cooking just isn’t an option. The noodle bowls and acorn squash are flavorful vegetarian dinners that open kids up to new tastes and cultures. Enjoy!

Grocery list
2 red bell peppers
1 small heads green cabbage
2 cucumbers
1 box rice noodles
3 green onions
one orange
2 tbsp. fresh lime juice
4 garlic cloves
1 whole 4–4.5 lb. chicken
2 pints cherry tomatoes
2 green bell peppers
1 large onion
1 small jar pimento stuffed green olives
1 small bag frozen green peas
paprika
saffron
bay leaf
white rice
1 quart chicken broth
16 oz. extra firm tofu
roasted peanuts

4 acorn squash (about 2-3 lbs. each)
1 cup bulgur wheat (look for it in the bulk bins at your local health food store)
1 quart vegetable stock
cumin
2 cans diced tomatoes with green chilies (like Rotel)
1 can black beans
1 package grated cheddar cheese
fresh mint
2 bunches fresh cilantro
bean sprouts
soy sauce
fish sauce
sesame oil
1 large knob fresh ginger
sriracha
maple syrup
mexican-stuffed-acorn-squash

Mexican Stuffed Acorn Squash
A simple and delicious vegetarian meal that reheats wonderfully.

Serves 4

4 acorn squash (about 2-3 lbs. each)
1 cup bulgur wheat
1.5 cup vegetable stock
1/2 tsp. salt
1 tbsp. cumin
1 cup diced tomatoes with green chilies
1 cup black beans
1 cup grated cheddar cheese
fresh cilantro, minced, for serving
hot sauce (optional)
salsa (optional)

1. Slice the tops off of each acorn squash, and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squash cut side down on a greased, foil-lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.

2. While the squash are roasting, prepare the filling. Bring the vegetable stock to a boil in a medium sized pot. Once boiling, add the bulgur, salt, cumin, and tomatoes, and reduce heat to low. Simmer for about 15 minutes until liquid has been absorbed. Add black beans and hot sauce to taste.

3. Fill the inside of the squash with the bulgur mixture and top with cheddar cheese. Broil on high for about 3-4 minutes until cheese melts.

4. Top squash with fresh cilantro, and more hot sauce and salsa if desired.