There is something so down home and so authentic to Fall/Winter cooking. Lots of wholesome vegetables that give the imagination and creative cooking mind a boost of inspiration and goodness. All those glorious colors just waiting to be devoured and savored and ready to bring your body, mind and soul all the healthy nutrients it can get. Here are 5 fantastic ways to savor the bounty of the season.
Butternut Squash Boats
INGREDIENTS
2 small butternut squash, halved and seeds removed
Extra-virgin olive oil
Kosher salt and Freshly ground black pepper
1 large onion, chopped
2 cloves garlic, minced
1 lb. organic grass-fed ground beef. You can also use ground turkey or chicken
1 tsp. ground cumin
1/2 tsp. chili powder
1 can no salt added sweet corn (about 1 1/2 cups)
1 can low sodium black beans, drained and rinsed
1 (10-oz.) can enchilada sauce
1 cup shredded Monterey jack
1/2 cup quartered cherry tomatoes
Freshly chopped cilantro, for garnish (optional) You can also use chopped scallions or chives
DIRECTIONS
Preheat oven to 425°. On two large rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper. Roast until almost tender, 25 to 30 minutes. Let cool slightly, then scoop out squash, leaving a 1/2" border around edges and saving the insides for filling.
Reduce oven heat to 350°. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds, then stir in beef, breaking up meat with a wooden spoon. Cook to an internal temperature of 145°. Season with salt, pepper, cumin, and chili powder and cook until no longer pink, 6 minutes.
Stir in corn, black beans, enchilada sauce, and reserved butternut squash. Cook until sauce is warmed through.
Fill butternut squash boats with beef mixture and top with cherry tomatoes and cheese. Bake until cheese is melts, about 2 minutes.
Garnish with cilantro before serving.
Cauliflower Stuffing
Bread and potatoes not quite doing it for you? Get inventive with the healthier white option, Cauliflower.
INGREDIENTS
3 tbsp olive oil
1/2 cup onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 cup baby bella mushrooms, chopped
Kosher salt and Freshly ground black pepper
1/4 cup freshly chopped parsley
2 tbsp. freshly chopped rosemary
1/2 cup low-sodium vegetable or chicken broth
DIRECTIONS
In a large skillet over medium heat, heat oil. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
Add parsley and rosemary, and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
Parmesan Brussel Sprouts Salad
Brussel Sprouts are a part of the cabbage family, and they steal the show with how cute and little they are. And wouldn’t you know, they are very popular in Brussels, Belgium. Only 195 calories per pound, 11 grams of carbs and 4.1 grams of fiber, these vibrant green gems are worth a second and third look on any healthy table.
INGREDIENTS
5 tbsp. olive oil
Juice of half a lemon
1/4 cup freshly chopped parsley
Kosher salt and Freshly ground black pepper
2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
1/2 cup chopped almonds
1/2 cup pomegranate seeds
Shaved Parmesan, for serving
DIRECTIONS
In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
Add Brussels sprouts and toss until completely coated.
Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.
Stuffed Pepper Soup
If you have a liking for stuffed peppers, here is a recipe that takes that classic, tasty, satisfying dish to the next level.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef/turkey/chicken or chicken sausage. (Make it all veggies and leave out the meat for a great vegetarian option)
Kosher salt and Freshly ground black pepper
6 cup low sodium chicken broth
1 (28-oz.) can no salt added crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
2 tsp. dried oregano
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
DIRECTIONS
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Season with salt and pepper to taste.
Garnish with cheddar and parsley before serving.
Chicken Casserole
You can use turkey cutlet or turkey or chicken sausage for this recipe. On a cold night this hits the spot.
INGREDIENTS
2 tbsp. extra-virgin olive oil, divided, plus more for baking dish
2 lb. boneless skinless chicken breasts
2 cups Brussels sprouts, trimmed and quartered
2 medium sweet potatoes, peeled and cut into small cubes
2 cups brussel sprouts, trimmed and quartered
2 cloves garlic, minced
2 tsp. dried thyme leaves
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. ground cumin
1/2 cup low-sodium chicken broth
4 cup cooked jasmine rice
1/2 cup dried cranberries
1/2 cup sliced almonds
DIRECTIONS
Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
Heat another tablespoon oil over medium heat. Add sweet potatoes, Brussels sprouts, garlic, thyme, paprika, onion powder, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.
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