Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken
Prep Time
60 minutes
Number of Servings
8
Ingredients
  • 2 whole chickens, cut into eighths
  • Salt and black pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1 red onion, cut into wedges
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 pint cherry tomatoes
  • 2 yellow squash or zucchini, cut into rounds
  • 3 Tbsp freshly chopped basil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • 2 to 3 Tbsp olive oil to drizzle
Directions
  1. Preheat oven to 400°.
  2. Place chicken pieces on 1 large sheet pan or 2 standard-size sheet pans. Season with salt, pepper, paprika, garlic powder, onion powder, and oregano. Add vegetables and basil to pan and massage all with vinegar, honey, and oil.
  3. Bake for 50 minutes until cooked through and golden.
Nutrition Info
617 Calories, 45 g Protein, 23 g Carbohydrates, 3 g Fiber, 38 g Total fat (10 g sat), 316 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, Phosphorus, [nutrition:4] Vitamin C, [nutrition:3] Vitamin B12, Zinc, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, [nutrition:1] Vitamin A, E, K, Folate, Iron

Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash
Prep Time
90 min prep time
Number of Servings
serves 4
Ingredients
  • 2 acorn squash
  • 1 Tbsp unsalted  butter, melted
  • [q:1/4] tsp salt
  • [q:1/8] tsp black pepper
  • 1 Tbsp olive oil
  • 1 lb turkey or chicken sausage links (casings removed)
  • 1 leek, chopped (white and light green parts only)
  • 2 apples, cored and chopped
  • [q:1/4] tsp dried sage
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • 1 Tbsp maple syrup, optional
Directions
  1. Preheat oven to 400°.
  2. Cut each squash in half crosswise and remove seeds with a spoon. Cut a thin slice off bottom of each squash half. (This helps it stand upright during cooking.) Brush insides of squash halves with melted butter. Sprinkle salt and pepper over. Place squash halves cut-side down in a large roasting pan. Bake for 40 minutes to 1 hour, depending on size of squash halves, until tender when pierced with a fork. Reduce oven temperature to 375°.
  3. Heat oil in a large pan set over medium heat. Add sausage and sauté for 5 minutes, breaking it up into small pieces with a large spoon. Add leek, apples, and sage and sauté for another 7 to 10 minutes, until apples are tender. Stir in cranberries, walnuts, and maple syrup, if using. 
  4. When squash is tender, turn halves upright in roasting pan. Evenly stuff each half with sausage mixture. 
  5. Bake, uncovered, for 10 to 15 minutes, until filling is slightly browned.
Nutrition Info
540 Calories, 21 g Protein, 52 g Carbohydrates, 7 g Fiber, 30 g Total fat (7 g sat), 871 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:4] Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B1 (thiamine), B2 (riboflavin), C, [nutrition:2] Vitamin B12, Iron, Magnesium, Potassium, [nutrition:1] Vitamin K, Calcium, Folate, 

Thanksgiving Leftovers Lasagna

Thanksgiving Leftovers Lasagna
Prep Time
90 minutes
Number of Servings
Serves 9
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 3 Tbsp all-purpose flour
  • [q:3 1/2] cups (28 oz) 1% milk
  • [q:1/4] tsp salt
  • Pinch each pepper and nutmeg
  • 9 sheets (8 oz) oven-ready noodles
  • [q:1 1/2] cups (6 oz) chopped cooked turkey breast
  • 4 cups (1 lb) chopped roasted butternut squash
  • [q:1/2] lb spinach, steamed and squeezed dry
  • 1 cup (8 oz) part-skim ricotta cheese
  • 1 cup (4 oz) Italian cheese blend, divided
  • 2 Tbsp chopped fresh parsley
Directions
  1. Heat oil and butter in skillet set over medium heat; cook onion, garlic, sage and thyme for about 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 1 minute.
  2. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper and nutmeg.
  3. Preheat oven to 375°F. Spread [q:1/2] cup sauce evenly over bottom of greased 13 by 9-inch baking dish. Place 3 noodles over sauce. Spread 1 cup sauce, half of the turkey, butternut squash, spinach and ricotta over top; sprinkle with [q:1/3] cup cheese. Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
  4. Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling.
  5. Let stand for 10 minutes before serving. Sprinkle with fresh parsley before serving.
Nutrition Info
305 calories, 10 g fat, 4 g saturated fat, 42 mg cholesterol, 287 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g sugars, 21 g protein

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time
5 minutes prep, 50 minutes cook
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat the oven to 350°.
  2. Lightly oil the squash skin and place cut side down in an oiled baking sheet. Place the juice in the sheet.
  3. Bake for 40 to 45 minutes until the squash is tender. Pierce with a fork to test.
  4. When the squash is just about done, heat up the remaining olive oil, barley malt, maple syrup, cherries, pecans, sea salt and cinnamon.
  5. Place one-quarter of the cherries/pecan mixture in each acorn half. Mix a little of the squash together with the cherries/pecan mixture, using a spoon or fork to mix.
  6. Bake right side up for another 5 minutes. Place in a serving dish.
Nutrition Info
303 calories, 9 g fat (37% calories from fat), 3 g protein, 48 g carbohydrate, 5 g fiber, 0 mg cholesterol, 36 mg sodium

Ricotta and Zucchini Flatbread

Ricotta and Zucchini Flatbread
Prep Time
15 minutes prep time
Number of Servings
serves 4
Ingredients
  • 2 whole-wheat naan (about 8.8 oz)
  • 2 Tbsp olive oil, divided
  • [q:4 1/2] oz part-skim ricotta cheese
  • [q:3/8] tsp kosher salt
  • [q:1/4] tsp black pepper
  • 2 small zucchini, cut into thin ribbons (about 10 oz)
  • [q:1 1/2] cups cherry tomatoes (about 12 oz), halved
  • 1 oz crumbled goat cheese (about [q:1/4] cup)
  • 2 Tbsp fresh basil leaves (optional)
Directions
  1. Preheat broiler with oven rack 5 inches from heat. Brush naan with 1 tablespoon of the oil. Place naan on a baking sheet. Broil until lightly toasted, 1 minute per side.
  2. Spread ricotta over warm naan. Sprinkle with salt and pepper.
  3. Top with zucchini, tomatoes, and goat cheese. Return to oven, and broil just until topping begins to brown, about 3 minutes.
  4. Drizzle with remaining 1 tablespoon oil, and, if desired, top with basil. Cut each naan in half.
Nutrition Info
296 Calories, 11 g Protein, 33 g Carbohydrates, 6 g Fiber, 14 g Total fat (4 g sat), 582 mg Sodium, [nutrition:4] Vitamin C, [nutrition:2] Vitamin K, [nutrition:1] Vitamin B6, Calcium, Potassium, Phosphorus

Baked Zucchini Fries

Baked Zucchini Fries
Prep Time
40 minutes prep time
Number of Servings
serves 4
Ingredients
  • Olive oil
  • 2 large zucchini
  • [q:1/2] cup chickpea flour or other gluten-free, nut-free flour
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp salt
  • [q:1/2] cup nondairy, plain, unsweetened milk (rice, soy, hemp)
  • 1 cup gluten-free, vegan breadcrumbs
  • 2 Tbsp nutritional yeast
  • 2 cups your favorite marinara sauce, warmed
Directions
  1. Preheat oven to 450°. Lightly grease a large oven-safe cooling rack with oil. Place cooling rack on a large baking sheet.
  2. Cut off ends of each zucchini. Slice each zucchini lengthwise into 8 large fries, leaving skin on.
  3. Prepare 3 plates: On first plate, gently whisk together chickpea flour, garlic powder, and salt. On second plate, pour milk. On third plate, stir together breadcrumbs and nutritional yeast.
  4. Dip each piece of sliced zucchini assembly-line fashion into the 3 plates. First, dip it lightly into flour mixture, then milk, and finally breadcrumb mixture. Be sure to coat all sides of zucchini with each mixture. Place breaded fries on greased rack placed atop baking sheet. Make sure fries are not touching.
  5. Transfer baking sheet to oven. Bake fries for approximately 15 minutes, or until browned and crispy.
  6. Serve fries with warmed marinara sauce.
Nutrition Info
Per serving: 350 Calories, 16 g Protein, 64 g Carbohydrates, 8 g Fiber, 5 g Total fat (0 g sat), 347 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:3] Vitamin C, [nutrition:1] Iron, Magnesium, Phosphorus, Potassium, Zinc

No Sugar Added Apple Butternut Squash Soup

No Sugar Added Apple Butternut Squash Soup
Prep Time
25 minutes
Number of Servings
6 to 8 bowls
Ingredients
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (2 lbs), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored and chopped
  • 2 tsp course salt
  • [q:1/8] tsp cinnamon
  • Dash of ground cloves
  • [q:1/2] tsp ground coriander
  • [q:1 1/2] tsp ground cumin
  • [q:1/4] tsp cayenne pepper
  • [q:1/2] tsp ground ginger
  • [q:1/4] tsp freshly ground black pepper
  • 2 cups low-sodium chicken or vegetable stock
  • 2 cups water, plus more if needed
  • Chives for garnish (optional)
Directions
  1. Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  2. Add apples, salt, cinnamon, cloves, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are soft, about 30 minutes.
  3. Puree in batches in a food processor or blend until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into bowls, garnish with chives or diced apples and sour cream if desired

Penne with Butternut Squash and Chicken Sausage

Penne with Butternut Squash and Chicken Sausage
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 8 oz whole-grain penne pasta
  • 2 cups peeled and cubed butternut squash ([q:1/2] inch pieces)
  • 1 Tbsp olive oil
  • 1 cup low-fat milk
  • [q:1/2] tsp dried sage
  • [q:1/2] tsp salt
  • [q:1/4] tsp black pepper
  • 1 Tbsp cornstarch
  • 1 cup grated Parmesan cheese, divided
  • 2 cups chopped pre-cooked chicken sausage links
  • [q:1/2] cup whole pecans
Directions
  1.  Preheat oven to 400°.
  2.  Cook pasta according to package directions. Set aside.
  3.  Toss squash with oil in a medium bowl. Place squash in a roasting pan. Cook for approximately 15 minutes, until a fork easily pierces through squash.
  4.  In a saucepan set over medium heat, heat milk until just boiling. Reduce heat to medium low. Add sage, salt, and pepper. Mix cornstarch with 1 tablespoon of water. Add cornstarch to milk mixture, slowly whisking constantly until mixture thickens. Whisk in [q:1/2] cup of the cheese until sauce is smooth.
  5.  Heat sausage over stove or in microwave. Toss with cooked pasta. Fold sauce into pasta mixture. Divide among 4 plates. Garnish each plate with remaining cheese and pecans. 
Nutrition Info
571 Calories, 27 g Protein, 67 g Carbohydrates, 4 g Fiber, 25 g Total fat (7 g sat), 759 mg Sodium, [nutrition:5] Vitamin A, Phosphorus, [nutrition:4] Vitamin C, Calcium, Magnesium, [nutrition:3] Vitamin B1 (thiamine), B3 (niacin), [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, Potassium, Zinc, [nutrition:1] Vitamin B12, E, K

Maple Cinnamon Delicata Squash Salad

Maple Cinnamon Delicata Squash Salad
Prep Time
Prep: 10 minutes, Cook: 30 minutes
Number of Servings
1-2
Ingredients
  • 1 delicata squash
  • Organic maple syrup
  • Organic cinnamon
  • [q:1/2] avocado
  • 10 large brussels sprouts
  • 2 to 3 cups fresh spinach
  • 1 cup cherry tomatoes
  • [q:1/4] lemon
  • [q:1/4] to [q:1/2] cup Jackfruit Bacon
Directions
  1. Preheat the oven to 350° F. Wash and dry all of your produce and set aside.
  2. Line a large baking sheet with parchment paper.
  3. Half and deseed the delicata squash, then slice into [q:1/2] inch pieces. Place on to the baking sheet and lightly drizzle with maple syrup and sprinkle with cinnamon. For the bare side facing down, instead of flipping and repeating the aforementioned process, I rubbed it into the excess that was on the sheet to put it to use.
  4. Bake for 20 to 30 minutes, or until caramelized.
  5. Meanwhile, place the brussels sprouts in a vegetable steamer, and steam for 10 to 15 minutes, or until very soft. Remove and slice in half. Add seasoning as desired.
  6. Place the spinach into a bowl and drizzle with lemon juice. Top with halved tomatoes, sliced avocado, brussels sprouts, jackfruit bacon, and squash.

Squash Fries

Squash Fries
Number of Servings
3
Ingredients
  • 1 butternut squash or other hard squash, like acorn squash.
  • Salt (to taste)
  • 1 Tbsp coconut oil
Directions
  1. Preheat oven to 450°F.
  2. Carefully remove the peel with a sharp knife or peeler.
  3. Remove seeds with a spoon.
  4. Cut the squash into long, thin rectangular pieces (like fries).
  5. Cover pieces in a liberal amount of salt and let them sit for 10–15 minutes.
  6. Then soak pieces in a bowl of water for up to 30 minutes. If needed, you can let them sit and soak overnight.
  7. Drain the water; pat them very dry.
  8. Toss with coconut oil.
  9. Lay them on a baking sheet and season with sea salt or your favorite seasoning.
  10. Bake for 10 minutes; flip the fries over with a spatula and bake for another 10 minutes so both sides get browned.
  11. The fries are done when they brown on the edges. You want them crispy, not soggy.
Nutrition Info
113 Calories, 2 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 5 g Total fat (4 g sat), 388 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Magnesium, Potassium
Subscribe to squash