Quinoa and Butternut Squash Stuffing

Here is another of my favorites... I made this recipe 2 ways, one vegetarian for my niece, and one loaded with sausage for the rest of us meat indulgers!

Ingredients:

2 cups quinoa

4 cups chicken broth (or veggie)

1 lb sausage (optional)

1 medium red onion

1 bell pepper

1 large butternut squash

1 Tbsp minced garlic

1 tsp salt (more or less to taste)

1 Tbsp olive oil

Recipe:

Preheat oven to 350 degrees.

Cut butternut squash length wise. Remove pulp/seeds. Peal and chop into inch size pieces.

Chop onion and bell pepper.

Spread onion, pepper, garlic and butternut squash in an even layer on a roasting sheet. Season with salt.

Drizzle with olive oil and roast for 20 minute at 350 or until tender to fork.

Add quinoa to chicken broth and cook according to instructions (I usually bring mine to a boil, then cover reduce to simmer for 15 minutes.)

Brown sausage.

Mix roasted veggies with quinoa and sausage and return to the oven in a roasting pan or baking dish for 20 minutes.

Enjoy!

Chewy Ginger Snap Cookies

Thanksgiving has to be one of my most favorite days of the year. Last year was our first gluten free Thanksgiving. I found it really difficult to revamp many of our favorites. Most of the substitutes available were starchy and left me longing for my favorite comfort casseroles. This year I just started from scratch, and I must say, they turned out great!!! Here is he first of many I plan to blog today!

Chewy Ginger Snap Cookies:

Ingredients:

2 cups GF baking mix (if you are using GF flour, add 1 Tbsp baking powder)

1 stick butter softened

1 cup brown sugar

1/4 cup molasses

1 egg

1 Tbsp ground ginger

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

Recipe:

Preheat oven to 350 degrees.

Cream butter and sugar.

Mix in molasses and egg. Blend until smooth.

Whisk together GF baking mix, ginger, cinnamon, and baking soda.

Add dry to wet and mix until dough forms.

Roll walnut size balls and flatten with the palm of your hand.

Place 1 inch apart on a baking sheet.

Bake at 350 for 10 minutes.

All to cool.

Enjoy!!!

Blueberry Cornmeal Scones with Brown Sugar Greek Yogurt Glaze

My hubby got me "the" stand mixer for my birthday... I took this as a challenge to find healthy recipes I could use it with. I'm not going to lie, I've snuck some sweeter ones in, too! Sometimes you just need that one perfect recipe that melds sweet with the perfect touch of savory. I started out with a blueberry scone recipe from BHG, but found myself without a large majority of ingredients, so I improvised a little... Or a lot! I have to say, it turned out quite marvelous!!! I found myself going back for seconds and thirds (maybe even fourths)! I foresee this one becoming a weekend regular in our house!

Ingredients:

Blueberry Cornmeal Scone

1 1/3 cups GF baking mix

2/3 cups cornmeal 

1/3 cup butter, cubed

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup + 2 Tbsp Greek yogurt

1 egg

2 Tbsp milk

1 cup blueberries

Brown Sugar Greek Yogurt Glaze

1/6 cup butter, melted (remainder of 1 stick)

2 Tbsp Greek yogurt

1 Tbsp brown sugar

Recipe:

Preheat oven to 450 degrees.

Grease a large baking sheet. I like to line mine with a silpad or parchment.

Whisk together baking mix, cornmeal, brown sugar, baking powder, salt, and baking powder.

Cut butter into mixture until texture resembles oatmeal.

Stir in Greek yogurt, egg, and milk until just combined.

Fold in blueberries.

Drop dough by the spoon full onto the baking sheet. Leave an inch in between. Makes 12 scones.

Bake at 450 degrees for 12-15 minutes, until golden brown.

Whisk together melted butter, Greek yogurt, and brown sugar.

Drizzle glaze over warm scones.

Enjoy!!!

Hearty Beef Stew

November brings colder weather, and colder weather means my hubby finally stops complaining about one pot dishes, which means I can bust out the crock pot! And that is exactly what I did today. Though I can appreciate braising the beef and slow roasting the vegetables to coax flavor, some days I just want to toss everything in a pot and forget about it until my husband gets home. It took me all of 5 minutes to prep this morning, only because I had to chop the onion, pepper, and carrots! Really you could leave out any veg you don't like or incorporate ones you do. I'm a big fan of using leftovers in my one pot dishes. Leftover steak or pot roast works great with this one and you can toss in most leftover veg, too!

Ingredients: 

3lbs stew beef
3 potatoes, cubed
3 cans fire roasted diced tomatoes
1 cup carrots, sliced or chopped
1 cub green beans
1 cup peas
1 onion, diced
1 bell pepper, diced
5 cups beef broth
1 Tbsp salt
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp brown sugar
3/4 tsp black pepper
3/4 tsp white pepper
1/2 tsp oregano
1/4 tsp chyenne pepper

Recipe:

Toss all ingredients in a large crock pot. Cook on low for 8 hrs.

That's it!!!

Enjoy!

This recipe makes 8-10 servings and is great for freezing!

Fiesta Eggs Cups

Egg cups have become the second breakfast regular in our house. They are quick and easy, packed with protein, and super versatile. I suppose the fancy name for these would be a crustless quiche or  frittata, but here in the south they are just good old egg cups. Lately, I can't seem to get enough of southwest inspired dishes. That and my need for a super quick Sunday meal prep is where this recipe came about. Less than 5 min prep time on this dish makes it a winner in my book!

Ingredients:

12 eggs

1 cup shredded pepper jack cheese

1/4 cup salsa

1/8 cup sour cream

1/4 tsp salt

Recipe:

Preheat oven to 350 degrees.

Beat all ingredients until combined.

Line cupcake tins with parchment cups.

Divide cheese evenly between cups.

Divide egg mixture evenly between cups (about 1/3 cup in each tin).

Bake at 350 for 20 minutes.

Enjoy!

White Chicken Chili

One of my favorite quick and simple recipes is this white chicken chili. I'm not even sure I can take full credit for this one, it may have even come on a jar of green salsa! I have been making it for so long now, I wouldn't know who to give props to. It is, however, so simple, that I struggle to call this a recipe!!! If you are looking for something different, this is the one to try. It is sure to not disappoint!

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken broth

1 16oz jar green salsa

2 15.5oz cans white kidney beans 

1 cup uncooked rice

1 Tbsp cumin

1 tsp salt

Recipe:

Add all ingredients to a large stock pot.

Bring to a boil, then reduce to simmer for 15 minutes (if you are using brown rice, simmer for 35-45 minutes).

Enjoy!

Chicken & Rice Soup!

For the last 10 days, all five of us have managed to pass around a nasty cold virus. Achy bones do not a good cook make! During our little epidemic, I repurposed most of the grill/poached/and baked chicken, into soothing stews and soups. To me, nothing cures a cold quite like chicken soup. Here is the first in a series of quick and simple, comforting soups.

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken stock or broth

4 cups water

1 cup whole milk

1 cup dry brown rice

8 oz mushrooms, diced

1 medium onion, minced

2 cloves garlic, minced

2 Tbsp butter

1 tsp dried basil

1 tsp dried oregano

1 tsp dried tarragon

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

Recipe:

Melt butter, in a large stock pot, over medium heat.

Add mushrooms and onions. Sauté until mushrooms release their water and onions become transparent, about 5-6 minutes.

Add garlic and sauté for an additional 1-2 minutes.

Add seasoning, herbs, chicken broth, water, and rice.

Bring to a boil, then reduce to a simmer for 30 minutes (unless you are using instant rice, then you will want to wait until after you have added the chicken).

Add chicken and continue to cook until rice is al dente to just tender, about 5-15 minutes.

Add in the whole milk, stir, and serve.

Enjoy!

Healthy Buffalo Chicken Dip

 I love all these "healthy" buffalo chicken dip recipes circulating online. I'm really not sure there is a thing that is truly "healthy" about cream cheese, and try as I might, I could not find a single recipe out there that didn't include it... So I started looking for substitutes and kept finding myself at cauliflower queso. This recipe may not be AS creamy as the original buffalo chicken dip, but it is a CLOSE second (says the near empty 2 quart dish!) and it will leave you feeling guilt free!!! 

Ingredients:

2 chicken breast (about 1 lb total)

1 medium head cauliflower 

1 cup hot sauce

2-4 cups 2% shredded mozzarella (depends on how healthy you are feeling)

salt & pepper for seasoning

2 Tbsp ranch (optional)

Recipe:

Preheat oven to 350 degrees.

Season both sides of the chicken breast. 

Poach chicken in 1 cup water, 8-10 minutes per side.

While chicken is poaching, rinse and chop cauliflower into florets.

Cook cauliflower in a heavy saucepan, over medium heat, in 1/4 water until tender. This will take no longer than 15 minutes, depending on the size of your florets.

You should be able to gently fork the florets apart. 

Set chicken aside to cool. Reserve poaching liquid if needed.

Transfer cauliflower to a blender and purée until smooth.

Add 1/2 of the shredded cheese and hot sauce to the blender. Blend until combined. Add poaching liquid if needed. 1 Tbsp at a time.

Transfer to a baking dish. 

Shred chicken with a fork.

Stir in chicken and remaining cheese. Reserve enough to sprinkle over the top.

Sprinkle cheese and a splash of hot sauce over the top. Bake at 350 degrees for twenty minutes, until cheese is bubbly and dip is heated through.

Top with ranch (optional), and serve with celery, carrots, whole grain crackers, or tortilla chips.

Enjoy!

Mushroom, Swiss, & Spinach Egg Muffins

Eggs can be boring!!! Especially when you are trying to eat healthy and normally smother them in cheese and serve them alone side a hefty serving of bacon. To combat the blah eggs, I have added some big, bold flavors and packed them into these cute little egg muffins. I dare you not to get excited heating these tasty treats up on the go.

Ingredients:

12 eggs

1/4 cup sour cream

1 Tbsp olive oil

4 oz chopped mushrooms

1 cup baby spinach

1 tsp minced garlic

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded Swiss

Recipe:

Preheat oven to 375 degrees.

Line cupcake tins with parchment cups. Unless you have a silicon cup cake pan, I highly recommend parchment cups, they keep the eggs from sticking to the tin and the peel right off.

Sauté mushrooms, spinach, and garlic in olive oil until mushrooms release their moisture, and spinach wilts.

Whisk together eggs, sour cream, salt, pepper, and thyme.

Spoon mushroom, spinach, and garlic into parchment cups.

Top with shredded Swiss.

Cover with egg mixture. Make sure not over fill the cups, or they will bake over in the oven. I do this almost ever time!!!

Bake at 375 for 20 minutes.

Let cool.

Enjoy!!!

10 Minute Marinade

Eating clean can get boring. Our weekly menu usually consists of chicken or fish (and the occasional ground turkey), some form of green veg, and, in the evening, brown rice or quinoa. The brilliant thing about lean proteins, is that they are rather bland and absorb flavor like a sponge... When you hit them with some acidity, and this recipe does just that! Don't fall victim to those store bought disasters. You know the ones you dredge your chicken in overnight that fail to penetrate the surface. Try this super quick flavor punch, guaranteed to make those taste buds tingle!

Ingredients:

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh squeezed lemon juice

1/4 Dijon mustard

2 Tbsp dried oregano

1 Tbsp garlic powder

1 tsp salt

1/2 tsp black cracked pepper

Recipe:

Mix it all up and marinate.

That's it!

Enjoy it on fish, chicken, or veggies!!!

Parmesan & Herb Roasted Root Veg

Tasty doesn't have to be complicated. Though I do enjoy eating my veggies raw or simply steamed, without dressings, dips, or seasoning, my family does not. In an effort to appease the masses, yet stay true to our clean diet, I dress my veg in a light olive oil, toss with dried herbs and seasonings, and sharp cheese. One of my favorite combinations is garlic, thyme, and Parmesan cheese and thus this recipe evolved. It doesn't get much easier than this!

Ingredients:

2 lbs of potatoes (any variety)

2 lbs of baby carrots

1/4 cup shaved Parmesan 

4 Tbsp olive oil

1 Tbsp garlic powder

1 tsp thyme

1 tsp salt

Recipe:

Preheat oven to 400 degrees.

Cut potatoes into 1 inch cubes.

Toss potatoes and carrots in olive oil, garlic powder, thyme, salt, and Parmesan cheese.

Spread out in a single layer on a baking sheet.

Bake in the oven for 45 minute or until carrots are soft.

Enjoy!!!

Chocolate Peanut Butter Protein Bars

Who doesn't love a late night snack? I certainly do! These chocolate peanut butter protein bars not only pack a protein punch, ideal for nighttime recovery, but also satiate that sweet tooth begging to ruin the day's hard work. I really don't have much to say about this recipe other than try it, you won't be disappointed!!!

Ingredients:

2 cups peanuts

2 cups pitted dates

1/2 cup vanilla or chocolate protein powder

1/4 cup dark chocolate chunks

Recipe:

Process 1 cup of peanuts into peanut butter. Blend the protein powder into the peanut butter.

Add remaining peanuts and chocolate chips. Pulse a few quick times to break down the peanuts and chocolate.

Add dates 1 cup at a time. Process until ingredients combine. You may have to stir in some of the peanut butter protein mixture to thoroughly combine.

Press mixture into a parchment lined pan.

Refrigerate for 30 minutes then cut into bars.

Store in refrigerator.

ENJOY!

Savory Stuffed Butternut Squash

We have been overflowing with butternut squash lately. I use to just roast them with a little olive oil, or add them cubed to pasta and potato dishes, but that gets old. This recipe came about as a spin on an old favorite. When I first came up with the recipe, I used breakfast sausage as the base, and it was every bit as sinful as it sounds. After my husband's clean bulk challenge, I had to figure a way to cut back the fat and ramp up the protein, that is where my skinny version comes in. No matter your taste, or dietary needs, this dish is sure to satisfy. 

If you have never tried quinoa, I urge you to give it a try. It has more fiber and protein than brown rice, is just as simple to cook, and has an amazing texture! If you're still not a fan, just substitute brown rice for quinoa and increase the cooking time to 45 minutes for an equally satisfying dish.

Ingredients:

Sinful:

1.5 cups uncooked quinoa

3 cups chicken broth

1 lb ground breakfast sausage

1 cup diced bell peppers

1/2 cup dice onion

4 medium butternut squash

1-2 Tbsp olive oil

Salt to taste

Skinny:

1.5 cups uncooked quinoa

3 cups chicken broth

1 lb ground turkey

1 tsp basil

1 tsp oregano

1 tsp rosemary

1 tsp thyme

1 tsp salt

1 tsp garlic powder

1 cup diced bell peppers

1/2 cup diced onion

4 medium butternut squash

1-2 Tbsp olive oil

Recipe:

Preheat oven to 400 degrees.

Cut butternut squash in half, length wise.

Use a spoon to scoop out the seeds.

Place squash inside up on a baking sheet and drizzle with olive oil.

Bake at 400 degrees for 45 minutes - 1 hour, until soft.

In a large skillet, over medium high heat, brown sausage or turkey. If you're using turkey, add basil, oregano, rosemary, thyme, garlic, and salt to browned meat.

Add diced onions and peppers to the browned meat. Sauté until peppers are soft and onions transparent.

In a heavy sauce pan, over high heat, add chicken broth and quinoa. Bring to a boil.

Cover and reduce heat to a simmer for 15 minutes.

Set aside to cool for 5 minutes.

Add cooked quinoa to browned meat and stir until combined.

Spoon over top of the butternut squash.

Enjoy!