This Fit Life | Weekly Recipe Round (Up) 25
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Weekly Recipe Round (Up) 25

Hey y’all!  I hope you had a GREAT Labor Day Weekend!  Now it’s time to get in the swing of Fall and I absolutely LOVE, LOVE, LOVE this time of year!!!

happy

Why???

I love the cooler weather, the color of the leaves, the holidays (especially Halloween) and most of all…PUMPKIN!!!!  This is the time of year where I go (I’ll admit it) nuts with baking and cooking anything pumpkin.  By the end of the season my husband is screaming, “Enough!”

Here’s a quick note before we get started for all you 21 Day Fixers out there:  Pumpkin puree is considered a purple container or a fruit.  Pumpkin cubed, diced, or otherwise is considered a green container or a vegetable.  It has to do with the macros and micros.

Alright, in honor of Fall (yay!) I’m going to share with you 4 HEALTHY and TASTY Fall recipes…

Autumn Lasagna

Source: http://thecozyapron.com/a-cozy-thanksgiving-autumn-lasagna-familiar-yet-different/

Yield: Serves about 10-12

autumn lasagna

Ingredients:

• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese

Preparation:

-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.

-Place a large, non-stick sauté pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.

-To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughly 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.

Creamy, Butternut Squash and Roasted Garlic Sauce

Ingredients:

• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese

Preparation:

(*This sauce can be made ahead if desired, and kept refrigerated.)

-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.

-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.

-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)

Tips:

  1.  This would be a great dish to serve at a party since it feeds so many!
  2. If you are looking for a low carb option, replace the lasagna noodles with thin slices of zucchini or eggplant
  3. You can replace half and half with Almond (what I use) or Coconut milk

Slow Cooker Salisbury Steak Meatballs

Source: http://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker/

meatballs

Serves 4

Ingredients:

  • 2 tsp olive oil, divided
  • 1/2 cup minced onions
  • 1/2 lb 93% lean ground beef
  • 1/2 lb 93% lean ground turkey
  • 1/3 cup whole wheat seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons tomato paste, divided
  • kosher salt
  • pinch black pepper
  • 1 tbsp all-purpose flour
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms
  • 1 1/4 cup reduced sodium beef broth
  • chopped parsley for garnish (optional)

Directions:

  1. Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
  3. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  4. Gently shape into 20 small meatballs.
  5. Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

Slow Cooker Directions: Sauté meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Tips:

  1. Serve this with mashed potatoes or mashed cauliflower
  2. You could also serve this with pasta or zoodles or spaghetti squash

Fall Harvest Salad with Pumpkin Goddess Dressing

Source:

Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

 fall harvest salad
Serves: 8
Ingredients
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
Tips
1. You can substitute with diced roasted sweet potatoes or butternut squash
2.  You can find already diced butternut squash in the produce or frozen section
3.  Serve this with grilled chicken if desired

Pumpkin Quesadilla

Quesadilla-700x350_rgj3hf_wdp

Source: http://www.beachbody.com/beachbodyblog/nutrition/pumpkin-quesadilla

Yield: 1 serving

Ingredients:
1 (8-inch) whole wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)

Preparation:
1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.
2. Top with chili powder, cumin, and cheese; fold in half.
3. Heat nonstick skillet lightly coated with spray over medium heat.
4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Tips:

  1. This makes a quick and easy lunch for one!
  2. If you want to turn this into dinner, try adding some chipotle meatballs on the side or adding grilled chicken in the quesadillas
  3. You could use Ezekiel Tortillas instead of whole wheat tortillas

Please share this blog and these recipes with all your nearest and dearest!!!

I’d love to hear from you so drop a comment and tell me what you think!

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