Green Chili Chicken & Quinoa Stew

Yields 5 servings. Total time 30 minutes.

Ingredients
2 14 oz jars of diced tomatoes & chilis
1 rotisserie chicken, skinned, boned, shredded
2/3 cup uncooked quinoa
3 cups chicken broth
1 can navy beans, rinsed and drained
1 cup sweet corn

Optional Add-Ons For Serving
3 plum tomatoes, diced
1 small jalapeno, seeded (or not) and diced
1/3 cup chopped red onion
Juice from 1/2 lime
Handful of cilantro

Directions
In a saucepan, bring quinoa and 2 cups chicken broth to a boil. Cook approximately 15 minutes, until quinoa gets a little translucent. Once done, transfer to soup pot on stove.

While making quinoa, skin, bone and shred the chicken. Put the chicken in soup pot, along with diced tomatoes, remaining cup chicken broth, navy beans and sweet corn. Simmer until heated through.

Serve with any of the optional add-ons.

Notes: recipe is an adapted version from confections of a foodie.

Chicken Stew with Butternut Squash + Quinoa

Serves 6  *  Picture & Recipe courtesy of Fearless Homemaker

INGREDIENTS

• 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
• 3 cups chicken broth
• the meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted + quartered kalamata olives (i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup minced fresh flat-leaf parsley

DIRECTIONS

• Steam the butternut squash until barely tender, about 10 minutes. remove half of the squash pieces + set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. mash this squash with the back of a fork. set aside.
• In a large saucepan set over medium heat, add the olive oil. add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. add the minced garlic + oregano – cook, stirring, for 1 additional minute.
• Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. stir to combine. bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
• add the shredded chicken, kalamata olives, + salt + pepper. simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. for me, this took about 10-15 more minutes. add more Salt/pepper if needed, to taste.
• Garnish with the fresh parsley + serve.

Beet & Citrus Salad

Yield: 8 to 10 servings * Hands-on: 30 minutes * Total: 2.5 hrs

Ingredients:
3 medium-size fresh beets
3 Ruby Red grapefruit
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups loosely packed arugula
1/4 cup coarsely chopped pistachios

Preparation:
1. Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.

4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.

From Southern Living December 2013 Magazine.

Winter Kale & Squash Citrus Salad

Ingredients
Kale
Butternut Squash, peeled, cut & roasted in 400 degree oven for 1 hour
Grapefruit
Dried Cranberries
Raw Cashews
Cherry Tomatoes
Balsamic Vinaigrette for dressing

Spinach & Cabbage Frittata

Here's the recipe to a quick, easy, healthy and filling dish.  Recipe taken from the first and to-date only cook book I have ever purchased; Pillsbury Fast and Healthy Cookbook. The original recipe can be found on their website here.

INGREDIENTS

1 teaspoon oil

2 cups finely shredded cabbage

1 medium onion, thinly sliced

1 teaspoon dried oregano leaves

2 eggs (I used 1 egg and 2 egg whites)

1/2 cup skim milk

2 oz. (1/2 cup) shredded reduced-fat Cheddar cheese

1/4 teaspoon salt

1/2 cup all-purpose or whole wheat flour

1 (9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain

DIRECTIONS
  1.   Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.  

  2.   In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.  

  3.   Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.

This cookbook always posts to nutritional information... info for this recipe can be found below:

1 Serving (Servings per recipe: 4): Calories 180 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g), Cholesterol 10mg; Sodium 350mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 4g) Protein 12g; Percent Daily Value*: Calcium Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet.

Tips & Comments

• I always want it to come out a little more hearty and less mushy. Next time bake longer than 15 minutes. 
• Try adding mushrooms.
• Sprinkle shredded cheese on the top for look.

Winter Squash Soup

 *Notes: I did not use celery. For White Wine, I bought a small bottle for $2.50 of Chardonnay at the wine store. 1 Squash = about 1lb = 1/4 of recipe which only serves 1.

Recipe from Food & Wine Magazine's November 2010 edition.

Fruit & Vegetable Season Chart

Spring	Summer	Fall	Winter
Asparagus	Apricots	Apples	Beets
Blackberries	Blueberries	Broccoli	Cabbage
Green Onions	Cherries	Brussels Sprouts	Carrots
Leeks	Eggplant	Cauliflower	Citrus
Lettuces	Fresh Herbs	Collards	Daikon Radishes
New Potatoes	Green Beans	Grapes	Onions
Peas	Hot Peppers	Kale	Rutabagas
Red Radishes	Melons	Pears	Turnips
Rhubarb	Okra	Persimmons	Winter Squash
Spinach	Peaches	Pumpkins
Strawberries	Plums	Winter Squash
Watercress	Sweet Corn	Yams
	Sweet Peppers
	Tomatoes
	Zucchini