Turkey, Butternut Squash Chili

I use this "chili" for lots of different things! It's healthy and loaded with protein! Also kid friendly because it's flavorful and not spicy! Serve in a bowl with a dollop of Greek yogurt on top, use for breakfast with an egg on top or use for the filling in place of taco meat! Protein galore! If you can't find butternut squash, sweet potato is the perfect replacement! 

You will need:

• 1 package of ground turkey

• 1 28oz can of diced tomatoes with juice

• 1 can of cannelloni beans, rinsed

• 1 can of black beans, rinsed

• 1 butternut squash cleaned and diced

(My local market already has it in a container)

• 1 can of tomato paste

• salt and pepper

• 1 tablespoon of cumin, paprika, onion powder. 

• 6 cloves of garlic, diced 

• 1 bag of baby spinach

• 1 cup quinoa 

• olive oil 

• plain Greek yogurt

• shredded cheddar cheese

• chopped parsley 

In a large pan on medium flame, add a few tablespoons of oil and start to cook the turkey meat. Salt and pepper liberally. 

 

Once brown, add the garlic. 

Then the squash

Sauté for about 5 mins. Then add the spices. 

Stir and add the diced tomatoes, tomato paste and rinsed drained beans. 

1 cup quinoa 

Stir everything together, cover and cook on LOW flame for 25-30 minutes. Check the seasoning and add if needed. 

Before serving add 1 bag of fresh spinach. Serve in bowl with a bit of Greek yogurt, cheddar cheese and parsley for garnish! 

Don't forget it makes a healthy breakfast!

Drizzle with sriracha to kick up the heat!

Enjoy!!!

The Perfect Roasted Chicken

For some reason, a roasted chicken intimidates people. I'm here to show you it's easy, CHEAP and the leftovers will be great during the week for salads and sandwiches! My chicken was about 6-7 lbs and on sale at shop rite for $7!

These oven stuffers are much bigger than those rotisserie chickens that are usually 1 lb for $5-6! 

You will need:

• 1 oven stuffer chicken approx 6 lbs

• olive oil

• dried herbs de provence OR

• salt and pepper

• 1 onion, quartered 

• 5 carrots

• few cloves of garlic chopped

• 1 apple 

• 1 baking pan

• kitchen twine and toothpicks

Preheat oven to 450 with the rack in the middle. 

Now prep that chicken. Unwrap and discard the bag from the inside of the chicken. Rinse with water inside and out and pat dry with paper towels. 

Salt the inside and outside generously. 

Then stuff the garlic, onions and apple inside. (These aren't to eat! Just to flavor the chicken!)

Pin it closed with toothpicks 

Drizzle olive oil all over the chicken. Then rub the seasoning on every inch! 

Place over the carrots in the pan. 

Don't forget a bit of oil. 

Now take the string and tie the legs up together. 

Place in oven on 450 for ONLY 15 minutes!!! This will make the skin crispy!

After 15 minutes, decrease to 350 for 1.5 hours. Take out and let sit for about 20 minutes. 

Serve it will vegetables, use it for chicken salad or sandwiches. Enjoy!!! 

Zucchini Noodles & Cauliflower Alfredo

I'm in love with pasta...but now I'm in love with ZOODLES...zucchini noodles! You can get the vegetable spiral tool on Amazon or I'm pretty sure Bed, Bath & Beyond has it. This dish satisfied my pasta craving and was light and delicious. I can't wait to make it again! 

**note: it took 5 zucchini to get 2 servings, so keep that in mind when cooking for more than 2 people**

You will need:

• vegetable spiral/noodle tool

• 5 zucchini**

• 7 cloves if minced garlic

• 1 head of cauliflower 

• 1/2 cup of grated Parmesan cheese

• 1/2 cup of milk 

• salt and pepper 

• olive oil 

• juice of 2-3 lemons 

Start by making the noodles. I used the thin setting. Remember to cut the noodles ever so often or they will get very long! 

Set aside. 

For the sauce: 

To a pan, add a few tablespoons of olive oil and sauté the garlic until fragrant. Less than 1 minute. Add to blender or food processor. 

To a boiling pot of salted water, add the cauliflower florets and cook for 10-12 minutes until soft. Drain and add to a blender or food processor. Then add the milk, cheese, lemon juice and a generous amount of salt and pepper. Blend until smooth while adding tablespoons of olive oil until the sauce reaches your preferred consistency. 

Now time to cook the Zoodles! Just add the zucchini to a warm pan with a few drizzles of olive oil. Cook for about 2 minutes until warmed through and add some salt and pepper to taste. 

Combine with sauce and enjoy!!!!

Shrimp & Brussel Sprouts Over Lemon Orzo

This is a perfect summer pasta! Lots of fresh ingredients and great color!

You will need:

• 1 package of Brussel sprouts, trimmed and halved

• 1 lb of jumbo shrimp, deveined and tails removed

• 1 1/2 cups of orzo

• 4 cloves of garlic

• 2 tablespoons of capers

• 2 tomatoes, diced

• juice of 4 lemons

• salt and pepper

• olive oil

• 4 tablespoons butter

• 1 cup dry white wine

• 3 shallots thinly sliced

Boil water for the orzo in a large pot. 

In a large sauté pan, heat a few tablespoons of olive oil over medium heat. Add the sprouts flat side down. Season with salt and pepper. After about 4-5 minutes, add the tomatoes and give a quick stir. 

Keep on very low heat. Now start the sauce in a separate pan. 

Heat a few more tablespoons of olive oil, and butter on low heat. Once the butter starts to bubble, add the shallots, garlic and stir. Once garlic starts to become fragrant, add the wine, lemon juice, salt, pepper and capers. 

 

Cook on low-medium heat for 10-12 minutes stirring frequently. 

Next, add the shrimp to the pan with the Brussel sprouts and tomatoes. Increase flame, stir and cook until shrimp are just pink. 

Drain the orzo, add to the pan and stir the sauce in. 

Add salt, pepper or more lemon juice to taste. 

Enjoy!!!

Spinach & Parmesan Twice Baked Sweet Potatoes

A quick and easy side dish packed with flavor! 

Serves 4

You will need:

• 2 large sweet potatoes 

• 1 tablespoon butter

• 1 bag of fresh baby spinach 

• 3-4 cloves of minced garlic

• 1 cup of grated Parmesan cheese 

• salt and pepper

Preheat oven to 375 and place the potatoes on a sheet of foil. Bake for 45 minutes to 1 hour until the sweet potatoes are soft. Cut in half and spoon out potato from skin. Mash with 1 tablespoon of butter and set aside. 

Meanwhile in a sauté pan, heat a few tablespoons of olive oil on medium flame. Add the spinach and toss until just wilted. 

Add the garlic

Stir for approximately 30 seconds and add to bowl of sweet potato mash. 

Add the Parmesan cheese, salt and pepper to taste. 

Stuff the potato skins and return to oven (still at 375) and bake for 15-20 minutes until heated through. 

Artichoke Lemon Pepper Hummus

Hummus is quick, easy and a great snack! This version took only 8 minutes! In my opinion, fresh hummus always tastes better homemade! Experiment by adding different vegetables and spices! 

You will need:

• 1 can of chickpeas drained

• 1 can of artichoke hearts chopped

•  juice of 4 lemons

• 1 clove of garlic chopped

• pinch of cumin

• olive oil

• sea salt 

• fresh cracked black pepper

In a food processor:

Start by blending the chickpeas with a few tablespoons of olive oil. 

Add the artichokes, continuing to pulse and blend. Add the lemon juice, salt, lots of pepper. Continue to blend while drizzling olive oil until the hummus is creamy and smooth. SO EASY.  Put in a bowl, drizzle more oil, add a bit of pepper and salt and garnish with lemons. 

Enjoy! 

Chewy Granola Bars

One of my new favorite things is gluten free rolled oats. I put them in my smoothies, eat them for breakfast and I tried a batch of granola bars and they came out SO good! A perfect healthy snack for the work week! 

You will need: 

• 4 cups of rolled oats

• 2 tablespoons of coconut oil

• 3/4 cup of peanut butter

• 1/3 cup of honey OR maple syrup

• 3/4 teaspoon of salt 

• 1 egg 

• 1/4 cup light brown sugar

• 1 bag of chocolate chips 

• 1 teaspoon of vanilla extract 

Preheat the oven to 350 and place parchment paper in a baking dish/sheet. 

Heat the peanut butter and coconut oil in a bowl in the microwave for 1 minute. 

Stir until blended and smooth. Add the maple syrup OR honey and the vanilla. Keeping stirring. Add the egg and the rest of the ingredients. The mixture should be sticky. 

Pour the mix into the pan over the parchment paper. Press down so it is flat and even. Bake on 350 for 30 minutes. Let cool completely and cut into bars or squares. Store in an airtight container. 

Enjoy!!