Recipe Of The Week 11/3: Turkey White Bean Pumpkin Chili
Ingredients:
olive oil spray,
2 lbs. 99% lean ground turkey
1/2 teaspoon olive oil
1 small onion, chopped
Read the article for the full recipe!
Recipe Of The Week 11/10: Roasted Butternut Squash
Yields 8 Servings
Ingredients:
- 2 large butternut squash, halved lengthwise, seeds scooped out
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground pepper, to taste
Directions:
- Preheat the oven to 425F. Spray a large sheet pan with oil.
- Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
- Scoop it out and serve.
- This can be cubed and seasoned with more salt and served with a little butter and maple syrup,mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
Meal Plan Check Boxes:
1 Fruit and 1 Vegetable
or
1 Starchy Vegetable
Nutritional Facts: 3 /4 cup, Calories: 80 kcal, Carbohydrates: 16.5 g, Protein: 1.5 g, Fat: 2 g
Adapted From: https://www.skinnytaste.com/roasted-butternut-squash/
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Ingredients:
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1/4 cup roughly chopped pecans, 1 ounce
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Recipe Of The Week 10/20: Baked Honey- Mustard Ham
Ingredients:
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Recipe Of The Week 10/13: Sloppy Joe
Ingredients:
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Recipe Of The Week 10/6: Ham and Swiss Crustless Quiche
Ingredients:
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1 cup fresh grated Swiss cheese
2/3 cup 2% milk
View the article for the full recipe!
Recipe Of The Week 9/30: Shaved Brussels Sprout Salad with Pears and Pomegranate
Ingredients:
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