Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This Sunday is National Grandparents’ Day which is a day to honor some of the wisest, kindest people in our lives. How about cooking a recipe for, or with, them to show them how much you love them? Check out our weekend recipe line-up for ideas.

• Chicken and Butternut Squash Casserole (courtesy of everydayhealthyrecipes.com)

Ingredients

• 1.1 lb butternut squash peeled, cubed

• 4 chicken leg quarters or thighs skinless

• 14.11 oz canned black beans drained

• 14.11 oz canned chopped tomatoes

• 1 onion finely chopped

• 3 garlic cloves finely chopped

• 3 sun-dried tomatoes dried or in oil, chopped

• 1½ tsp hot or mild/smoked paprika

• 1 tsp cumin powder

• ½ tsp ground allspice and nutmeg each

• ⅔ tbsp coarse sea salt a little less than 1

• 1 bay leaf

• 4 tbsp white wine

• 3 tbsp olive oil

Directions

1. Preheat the oven to 350F / 180C. You will need a min. 4l casserole dish with a lid (alternatively use tin foil).

2. Heat up the oil, add the bay leaf, garlic and onion, stir and fry until tender for 2-3 minutes stirring often (you can do this in your casserole dish if it's suitable for all heat sources). Move the onion mixture to the side and place the chicken pieces at the bottom of the dish. Cook for 2 minutes on each side. Pour in the wine and continue cooking for a couple more minutes.

3. Add the spices and seasoning along with the tomatoes, sun dried tomatoes, butternut squash and beans. Stir gently, cover and pop in the oven for 1.5 hours. Stir halfway through. When the dish is done take the chicken out, separate the meat from the bones and put the meat back into the stew.

• Cheeseburger Meatloaf (courtesy of insanelygoodrecipes.com)

Ingredients

• 2 pounds ground beef

• ¾ cup bread crumbs

• ½ cup minced onion

• 2 eggs, beaten

• 1 ½ teaspoon salt

• 1 ½ teaspoon pepper

• 3 cups shredded cheddar cheese

• Ketchup and mustard to preference for glaze

Directions

1. Preheat the oven to 350 degrees F.

2. Mix beef, bread crumbs, onion, eggs, salt, and pepper just until the mixture comes together. Do not over-mix.

3. If using the pinwheel method, flatten your meat mixture into a 14×18 rectangle on a piece of wax paper.

4. Spread your shredded cheese on the center of your meat mixture. Leave a ¾ inch border around the edges.

5. Start forming your pinwheel loaf by rolling up your mixture like a jelly roll.

6. Pinch both ends, making sure the cheese is fully closed in.

7. Place in a 10×15 baking dish.

8. Cook for 1 hour or until the center reaches 160 degrees F.

9. If adding a glaze, put your oven temperature to 400 degree F and caramelize the glaze for 10 minutes.

10. Let sit for 10 minutes before cutting.

• Chicken Alfredo Stuffed Shells (courtesy of dinneratthezoo.com)

Ingredients

• 12 ounces jumbo shells pasta cooked according to package directions

• 2 cups cooked shredded chicken

• 1 container ricotta cheese

• 1 1/2 cups shredded mozzarella cheese divided use

• 1 cup grated parmesan cheese divided use

• 2 teaspoons dried Italian seasoning

• salt and pepper to taste

• 3 tablespoons butter

• 2 tablespoons flour

• 2 cups whole milk

• 1 cup heavy cream

• 4 slices bacon cooked and crumbled

• 1/2 cup diced tomatoes

• 2 tablespoons chopped parsley

• cooking spray

Directions

1. Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.

2. In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.

3. Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.

4. Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.

5. Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.

6. Stir until cheese has melted.

7. Spread 1/3 of the sauce into the bottom of the prepared pan.

8. Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.

9. Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.

10. Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.

11. Sprinkle the bacon, tomatoes and parsley over the top, then serve.

Enjoy!