Mexican Turkey Stuffed Acorn Squash

This weekend I was in the mood to try something new with my prep! We ended up having fun prepping this as a family and the results are blow-your-mind delicious! This is prep work that can be done while getting some other things done, too. Who says yummy, filling, clean-eating meals have to be complicated? Not this one!

 Mexican Turkey Stuffed Acorn Squash

Ingredients:

1 tbs Olive Oil
2 tbs of my taco seasoning
1 medium onion
2 cloves garlic
1 lb lean ground turkey
3 small acorn squash
1 bag of frozen corn
1 can of black beans
1 can green chilis
Salt to taste
Mozzarella cheese to sprinkle on top
Cilantro to garnish
Green onions garnish

Directions:
1. Preheat oven to 400 and prepare squash (see picture for preparation instructions--I suggest baking 30 minutes and not 35)
2. Saute onions and garlic in olive oil
3. Add lean ground turkey, brown
4. Add taco seasoning, stir
5. Add frozen corn, can of beans, and green chilies
6. When the squash are done (baked 30 minutes), hollow out the squash to make the "cup" big enough to hold 1 cup of filling
7. Add the removed squash to the turkey filling and stir
8. Using a 1 cup measuring cup, add filling into the center of the acorn squash
9. Sprinkle w. mozzarella cheese
10. Put squash under broiler for 3-4 min on high
Garnish with cilantro and green onions. You can sub cheese of your choice.

Butternut Squash & Chicken Quinoa Soup

 

 

 

Ingredients:
-2 pounds Butternut Squash, peeled & chopped in 1” cubes
-¼ cup olive oil, divided
-2 medium onions, finely chopped
-5 carrots, finely sliced
-5 celery stalks, finely sliced
-8 cloves of garlic, minced
-4 sprigs fresh rosemary, leaves only, finely chopped
-2 lbs grilled chicken breast, chopped in 1” cubes
-2 cans of chick peas, rinsed
-2 32 oz. containers of chicken broth
-1 cup quinoa (not cooked)
-1 large bunch of kale, cut out stems and chop leaves

 

 

Directions:

1. Preheat oven to 400 degrees. In a bowl combine 2T of olive oil
and chopped squash. Pour in a single layer on a greased
cookie sheet and lightly salt. Roast 20-25 minutes, until tender
and browned.

2. In a large soup pot, combine remaining 2 T of olive oil, celery,
onion, carrots, garlic, and salt. Saute’ until the vegetables begin
to soften. Stir in Rosemary. Saute’ for 2-4 more minutes.
3. Add chicken broth and quinoa to the soup pot. Simmer for 15 minutes until
quinoa is cooked.
4. Add roasted squash, chick peas, chicken, and kale to the soup pot.
{If soup is too thick add more water. For individual use, store in 1 ½
cup servings in Mason Jars or store in larger family size portions in
the fridge or freezer. Based on US FDA Standards soup can be
frozen for 2-3 months. Enjoy now or later!}