Recipe of the Week – One Pot Red Lentil and Butternut Squash Chili
One Pot Red Lentil and Butternut Squash Chili
Give this delicious chili a try!
INGREDIENTS
For the chili:
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 2 jalapeno peppers, de-seeded and diced
- 2 garlic cloves, minced
- 2 cups dry red lentils, rinsed
- 1.5 lb. (24 oz.) butternut squash, peeled and cut into ½ inch cubes
- 540 ml (19 fl. oz) canned black beans, drained and rinsed
- 2½ cups canned crushed tomatoes
- 1½ cups vegetable broth
For the chili seasoning:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked (or sweet) paprika
- Salt and pepper, to taste
Optional topping ideas:
- green onions, cheese, sour cream, hot sauce, avocado, tortilla chips
INSTRUCTIONS
- Using a large pot on medium-high heat, add olive oil and saute the onion, bell pepper, and jalapeno, stirring frequently, until the onions are translucent and the peppers begin to soften (about 3-4 minutes).
- Then stir in the garlic and chili seasoning, allowing the spices become to become fragrant (about 1-2 minutes).
- Add the red lentil, butternut squash, black beans, crushed tomatoes, and vegetable broth and stir until well-combined.
- Bring the chili to a boil and then reduce the heat to a simmer. Cover and let it simmer for 25-30 minutes, until the butternut squash and lentils are tender and cooked through. Top with optional ingredients of your choice. Best served warm.
*Recipe source: https://www.yayforfood.com/recipes/one-pot-lentil-butternut-squash-chili#recipe-start
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Recipe of the Week – Crockpot Quinoa Chicken Primavera
Set it and forget it with this easy and delicious recipe for Crockpot Quinoa Chicken Primavera!
What you need:
- 1 1/2 cups quinoa, uncooked
- 1 lb. boneless skinless chicken breasts
- 4 cups + 3 cups chicken broth
- 4-6 cloves garlic
- salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into bite sized pieces
- 6 ounces pesto
- 2 1/2 cups frozen peas
- squeeze of lemon juice
- watercress, fresh parsley, chives, or any other herbs for topping
- Parmesan or Asiago cheese for topping
How to make it:
- Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
- Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
- When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
- Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
Enjoy!
*Recipe Source: https://pinchofyum.com/crockpot-quinoa-chicken-primavera
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Recipe of the Week – Buffalo Chicken Spaghetti Squash Bowls
Recipe of the Week…
Buffalo Chicken Spaghetti Squash Bowls
Grab a couple Spaghetti Squash, some chicken and cook up this weeks delicious and healthy meal.
Ingredients
- 2 medium spaghetti squash (6-7 inches long)
- 2 cups of cooked shredded chicken*
- 1 cup freshly grated cheddar and/or mozzarella cheese
- 1/3 cup Frank’s Red Hot sauce
- 2 TBSP melted butter
- 1/3 cup Greek yogurt
- 1 jalapeno, diced (seeds, stem, + veins removed)
- 1/4 cup chopped green onion, divided
- salt and pepper, to taste
- ranch or blue cheese dressing for drizzling, optional
- extra grated cheese for topping
Directions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
- To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
- Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
- The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let’s get back to the recipe!
- While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner.
- Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
- Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
- Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn’t stick.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
- Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!