Tasty Tuesday: SC Butternut Squash Soup

butternut-squash-soup

It’s cold outside! And nothing warms you up better than a savory soup that cooks all day and makes your house smell amazing! Two secret ingredients ( a granny smith apple and coconut milk) give this recipe a one of a kind flavor,and it’s an easy recipe too!  Just toss your ingredients into your slow cooker and you’re good to go!

Recipe from Gimmesomeoven

Ingredients:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

Directions:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper, coconut milk, and cayenne if needed.

Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).

Ways to use or freeze your Thanksgiving leftovers

thanksgivingleftovers

Thanksgiving leftovers are just part of the tradition of the holiday. Usually after a few days, most of us are sick of eating them, but we don’t want them to go to waste either. If freezing your leftovers is more your style, you’ll want to check out this guide to freezing.

Or, you can try one of these healthy recipes for your Thanksgiving leftovers:

Cream of Turkey and Wild Rice Soup

This is a healthier twist on a classic creamy turkey and wild rice soup. Serve with a crisp romaine salad and whole-grain bread. Get the Recipe

Turkey Ramen

You might not think that Thanksgiving food could transform into a nourishing bowl of ramen soup, but that’s exactly what this recipe does. Miso paste, soy sauce, and ginger give the broth impressively authentic flavor that tastes so good, you may want to sip it by itself! Get the recipe.

Turkey Ramen

Turkey Tostadas
Swap out your typical turkey sandwich for these crispy turkey tostadas. Tomatillo salsa wakes up leftover turkey breast, and makes it moist and delectable. Top with shredded lettuce, onion and Monterey jack cheese, and dig in! Get the recipe.

Turkey Tostadas

Turkey and Stuffing Egg Cups
Make the most of the extra turkey and stuffing by using them to make these ingenious egg cups! Combined with eggs and veggies, these cups will make your busy, post-Thanksgiving mornings much easier, and they’re great for meal prep. Get the recipe.

Turkey Waldorf Salad
This refreshingly lean version of the classic Waldorf salad is made with crunchy apples, celery, walnuts sweet grapes, and turkey. Eat it atop a salad, serve in lettuce cups, or make an open-faced sandwich. Get the recipe.

Turkey Waldorf Salad

Turkey Shepherd’s Pie
Have leftover mashed potatoes or sweet potatoes? This shepherd’s pie recipe will transform those tired taters, leftover turkey, and even some veggies, into comfort food at it’s very best. Get the recipe.

Turkey Shepherd's Pie

Turkey and Brussels Sprouts Frittata
What should you do when you wake up the morning after Thanksgiving to a house full of guests and a fridge full of leftover veggies? This, for starters. We created the perfect post-Turkey Day frittata recipe with turkey and roasted Brussels sprouts, but you can use any leftover vegetables or sweet potatoes. Get the recipe.

Turkey Frittata

Turkey, Cranberry, and Brie Sandwich
Cranberry sauce is the magical ingredient that makes leftover turkey sandwiches sing. But this sandwich has even more going for it with creamy brie cheese that melts perfectly when it’s grilled. Get the recipe.

Turkey, Cranberry, and Brie Sandwich

Pumpkin Chili 
Leftover pumpkin or sweet potatoes are right at home in this belly-warming vegetarian chili that has only 96 calories per serving. Get the recipe.

Pumpkin Chili

Turkey, Apple, and Sweet Potato Salad
With its crunchy pecans, apples, and sweet potato, this protein-rich salad is the perfect antidote to the heavy Thanksgiving dinner you probably downed the day before. Get the recipe.

Turkey, Apple, and Sweet Potato Salad

Turkey Tamale Pie
This tamale pie will make you forget you’re eating leftovers. Turkey gets new flavor in a richly spiced sauce with colorful veggies, and all of it is tucked under a cheese and jalapeño corn meal crust. Get the recipe.

Turkey Tamale Pie

Tasty Tuesday: Thanksgiving Sides & Desserts

thanksgivingsides

With Thanksgiving just next week, many of us are sitting down to plan the menu or trying to decide what kind of dish we’ll bring to share at the family get together. Holidays can be tricky when it comes to clean eating because a lot of dishes are loaded with butter, oil, and sugar. It’s also easy to fill our plates and not even realize how many calories we just ate! Thankfully, with just a few simple ingredient swaps, we’ll can find many delicious side dishes and desserts to offer our family and guests next week.

Thanksgiving Sides

Maple and Turkey Bacon-Wrapped Brussels Sprouts

Total Time: 50 min.
Prep Time: 15 min.
Cooking Time: 35 min.
Yield: 6 servings, 4 Brussels sprouts each

Ingredients:
Aluminum foil
1 Tbsp. pure maple syrup
1 Tbsp. balsamic vinegar
24 medium brussels sprouts
12 slices nitrite-free turkey bacon, cut in half
24 wooden toothpicks, soaked in water
½ tsp. ground black pepper

Preparation:
1. Preheat oven to 400° F.
2. Line large baking sheet with foil. Set aside.
3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside.
4. Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.
5. Arrange brussels sprouts on prepared baking sheet so that they are not touching.
6. Brush bacon with maple syrup mixture. Sprinkle with pepper.
7. Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.
8. Remove toothpicks before serving.

10 more healthy sides found here

healthy-thanksgiving-sides

Go HERE for 10 healthier Thanksgiving dessert ideas like

  • Pumpkin Pie w/ a whole wheat crust
  • Pecan and Sweet Potato Pie
  • Pumpkin Coconut Custard
  • Pumpkin Cookies
  • Pumpkin Bread
  • Peanut Butter & Pumpkin Cups
  • Apple Crisp
  • Slow Cooker Baked Apples
  • Apple Raisin Cake

And finally, take a peak at this ULTIMATE HEALTHY THANKSGIVING GUIDE which will give you even more ideas for veggies, desserts, sauces, potato options, soups, whole grains, how to cook and carve your turkey, what to do with leftovers and more!

Tasty Tuesday: Coconut Chicken Tenders

coconutchicken

Chicken tenders (or fingers) are one of those foods that you love as a kid and never really grow out of. They are on every kids menu, fast food menu, and restaurant menu around, but they usually come deep fried and full of grease and oil. This recipe uses healthy ingredients and bakes the chicken instead of frying it. You’ll love the sweet and tangy flavor combination and this recipe is one that’s great to get the kids involved with too! They’ll love helping you dip the chicken!

Recipe adapted from here

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12 chicken tenders (more or less…you can also cut chicken breasts into strips)
1-2 eggs (start with one and crack another if it runs out)
1/2 C whole wheat flour or flour of your choice like almond flour
1 C unsweetened coconut flakes
1 C  whole wheat panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish (I like to use a pie plate). Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Whisk the egg.Get your stations ready so they’re in order and you can quickly put them on a foil lined baking sheet that’s been sprayed with non-stick cooking spray.

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Working with one chicken tender at a time, dredge in flour, then egg, then spice mixture.

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Place chicken tenders on a foil-lined baking sheet (for easy clean up!)  that has been sprayed with non-stick cooking spray. You can drizzle a tiny amount of olive oil on top to help them crisp nicely, but it’s optional.

Bake tenders for 20 minutes at 450 degrees, or until juices run clear. Serve with a side salad (you can even chop these up and use in a salad), or a side veggie. These chicken tenders are great dipped in your favorite dipping sauce too! Ranch, ketchup, Dijon mustard, honey mustard, sweet chili sauce…they all taste great!

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Tasty Tuesday: Spicy Honey Chicken

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This recipe for Spicy Honey Chicken is one of those that is easy to prep and I usually already have all of the ingredients on hand. And don’t let the word “Spicy” in the title fool you…it’s still kid friendly with the perfect blend of sweet and tangy.

Adapted from the original recipe from OBB

You’ll need 4-6 chicken breasts, thawed

For the Rub:

  • 2 t olive oil
  • 2 t granulated garlic (if you have a jar of minced garlic, that works too)
  • 2 t chili powder
    1/2 t onion powder
    1/2 t coriander
    1 t cumin
    1/2 t chipotle chili powder (I usually use Mrs. Dash’s Southwest Seasoning Blend for this)

Glaze
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

img_7507Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken  pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there!

 

 

Grill chicken for 3-5 minutes on each side, until cooked through.img_7508

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Serve with a side of veggies or create a spicy honey chicken salad! Cut cooked chicken into strips or diced pieces. Serve over Romain or red leaf lettuce. Add in any extras like tomatoes, cucumbers, red onions, avocados, and even mangoes!

Try it topped with with creamy avocado salad dressing!

avocadodressing

Tasty Tuesday: SC Mango Chicken

mangochicken

I know it’s Wednesday, but I didn’t get around to posting a favorite healthy recipe yesterday, and I just couldn’t wait another week to share this one with you!

Not only are mangoes delicious, they have tons of health benefits too!

nutrition-tip-mango

This recipe only has a handful of ingredients and you can even make it into a freezer meal. Recipe from six sisters stuff

Slow Cooker Mango Chicken

slow-cooker-mango-chicken
Photo Via

Ingredients

  • 5 boneless, skinless chicken breasts (mine were frozen)
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 3 cups mango salsa
    • TIP: You can buy premade mango salsa at the store either in the refrigerated section or canned in the aisle with other salsa varieties. Make sure to read labels for added ingredients  that aren’t clean. If you can’t find premade salsa, you can always make your own  using this recipe, just leave out the sugar and add a few more tomatoes to offset the taste)
  • Cumin to taste (1/2 to 1 tsp.)
  • Lemon Pepper to taste (1/2 to 1 tsp.)

Instructions

  1. Put chicken breasts in slow cooker.
  2. Mix all other ingredients in a separate bowl.
  3. Pour over chicken breasts and cook on high for 4-6 hours.
  4. Shred chicken with two forks in the crock pot and serve over rice.
  5. Garnish with cilantro, if desired.

 

Tasty Tuesday: Slow Cooker White Chili

whitechili

There’s a good chance it’s going to rain where I live this week, and with the rain will come cooling temperatures. And nothing tastes better than cup of warm chili on a cold day! I just finished up a FREE 5 Day Challenge group where we exchanged crock pot recipes. This is one crock-pot recipe that is always on my go-to list when I need dinner to take care of itself! And the best part is: this is also a freezer meal!

White Chicken Chili (recipe adapted from our best bites)13102657_886770518099549_407971253171144503_n

Ingredients:

  • 1 medium onion, chopped
  • 2 15 oz cans Great Northern Beans (drained and rinsed)
  • 3-4 boneless, skinless chicken breasts
  • 3-4 cloves garlic
  • 1 (3.5) oz green chilis
  • 1/2 tsp dried oregano
  • 1/2 tsp coriander
  • pepper to taste
  • 32 oz of low sodium chicken broth
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped

Instructions:

Boil chicken breasts in water on stove top until done. Cube chicken, sIMG_6547hred with fork, or use the paddle attachment of your mixer to shred chicken

Place chicken and all ingredients, EXCEPT: beans, lime juice, and cilantro into slow cooker. Mix well and let cook on high 5-6 hours or low 3-4 hours.

The last 30 minutes of cooking, add beans (drain and rinse them first), lime juice, and cilantro and cook until heated through.

Serve with shredded part skim mozzarella cheese, fresh limes, fresh cilantro, green onions, or avocados on top.

TO MAKE IT  SPICY: sub in canned jalapenos for the green chili.

TO FREEZE: After cooking the chicken, add ingredients to a freezer safe container EXCEPT: beans, lime juice, and cilantro. This will freeze for up to 3 months. When ready to eat, transfer to slow cooker and cook 7-9 hours on low or 4-5 hours on high. The last 30 minutes of cooking, add beans (drain and rinse them first), lime juice, and cilantro and cook until heated through.  Serve with desired toppings.