Friday, October 30, 2015

Stuffed Acorn Squash


Packed with protein, fiber, and many great nutrients, this succulent acorn squash, stuffed with chicken, bacon, power greens, and whole lot of flavor fills you up without filling you out!


- 2 acorn squash
- 1 Tbs Land O Lakes light butter with canola oil, divided
- 2 tsp. maple syrup
- 2, 4 oz. skinless boneless chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 slices of bacon
- 1 shallot, diced
- 1 tsp. minced garlic
- 2 cup power greens (kale, spinach, or mixed greens)
- 1 1/2 tsp. fresh chopped sage
- 2 Tbs roasted pine nuts (for garnish, optional)
- 2 Tbs. dried cranberries (for garnish, optional)

Preheat oven to 400 degrees. Cut 1 inch off the top of each acorn squash and scoop out the seeds. (If necessary, cut off a small portion of the bottom so the squash can sit upright.) Put 1/2 Tbs of butter in the bottom of each acorn squash as well as 1 tsp. maple syrup into each squash. Take the back of a spoon and spread butter and syrup mixture all around the inside of the squash. Set squash on a sheet pan lined with parchment paper. Set aside.

Sprinkle chicken breasts with salt and pepper and put in a baking pan. Bake chicken for about 20 minutes, or until cooked through. Remove chicken from oven and reduce oven heat to 350 degrees. Allow chicken to cool and cut into small cubes.

In a large skillet, fry bacon until crisp over medium-high heat. Remove bacon to a plate and add shallots and garlic to the skillet with the bacon grease. Stir constantly for about a minute so the shallots and garlic do not burn. Add greens and sage and cook until greens are cooked through and slightly wilted. 

Scoop skillet mixture to a large bowl and add cubed chicken. Crumble bacon into the mixture and combine. Scoop equal amounts of mixture into each acorn squash. Top each squash with its lid and bake for 50 to 60 minutes or until squash is tender. Remove from oven and remove lids. Garnish with toasted pine nuts and dried cranberries, if desired, and serve immediately. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can, with what you have, where you are." - Anonymous

Wednesday, October 28, 2015

Salmon with Pink Peppercorn Sauce


I love pink peppercorns and have been searching for recipes where I could use these pretty little peppery dried berries. This exquisite salmon entree uses these peppercorns ground in the creamy sauce, as well as a sprinkling of whole pink peppercorns as a garnish. The taste is phenomenal.


- 2, 4 oz. boneless, wild caught salmon fillets
- dash salt and pepper
- 3/4 cup light sour cream
- 1/4 cup 2% milk
- 2 Tbs fresh chopped dill
- 1 1/2 Tbs horseradish sauce
- 2 Tbs pink peppercorns, plus a little extra for garnish
- 1/2 tsp. honey
- 1/2 tsp. salt

Preheat oven to 400 degrees. Place salmon fillets on a baking sheet lined with parchment paper. Sprinkle salmon with salt and pepper. Place salmon in the oven and bake for 12 to 15 minutes (until just barely cooked through).

Place the remaining ingredients in a blender or food processor and puree until smooth. (This sauce makes about a cup. Save any leftovers for sampling on some of your other favorite dishes.) Remove salmon from the oven, drizzle with peppercorn sauce and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here

"Be the change you want to see in the world." - Anonymous

Thursday, October 22, 2015

Creamy Butternut Squash Soup


The taste of autumn! It's unbelievable how easy this soup is to make and even more unbelievable how quickly it disappears! The unmistakable flavors of pumpkin, butternut squash, and apple cider really come through in this creamy bowl of sheer bliss!


- 1 Butternut squash, peeled, seeded, and cubed
- 1 small onion, roughly chopped
- 2 Tbs olive oil
- 2 tsp. salt
- 1/2 tsp. black pepper
- 15 oz. can pure pumpkin
- 2 cups vegetable broth
- 1 1/2 cups apple cider
- 1 1/2 cups half and half
- 2 Tbs honey
- 1/4 tsp. curry powder
- 1/2 tsp. cinnamon
- Garnish Ideas: Pumpkin seeds, sunflower seeds, nuts, sour cream, mascarpone cheese, herbs or anything that sounds good to you.

Preheat oven to 450 degrees. Place squash and onion in a roaster pan. Drizzle with olive oil and sprinkle salt and pepper on top. Place in oven and bake for 20 minutes. Remove and allow to cool for 10 to 15 minutes. Puree squash mixture in a food processor. Scoop the squash puree into a large saucepan and add the rest of the ingredients (except the garnish). Bring to a low boil over medium heat. Garnish with your choice of toppings and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring when every leaf is a flower." - Albert Camus

Tuesday, October 20, 2015

Pan-Seared Chicken with Spiced Mole Sauce


Mole (mo-lay) sauce is a traditional Mexican sauce that can be prepared in many different ways, but most mole's contain spice from chili peppers and a little dark chocolate. This savory version is a quick and easy way to make this rich, dark, and delicious sauce perfect for use on chicken, fish, and vegetables, as well as other savory dishes that are your family's favorites.


- 2 Tbs olive oil, divided
- 1 lb skinless boneless chicken breasts
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. Chinese five-spice powder, divided
- 1 Tbs chili powder 
- 1 garlic, minced
- 1 1/2 cups water, divided
- 1 1/2 Tbs Creamy peanut butter
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. cocoa powder
- 1 Tbs corn starch

Heat 1 Tbs olive oil over medium to high heat. Sprinkle chicken breasts with salt, pepper, and 1/2 tsp. Chinese five-spice powder. Add the chicken and cook, flipping once, until a golden brown on both sides but partially cooked, about 4 to 5 minutes. (Chicken will finish cooking with mole sauce later). Remove chicken to a plate. Heat remaining 1 Tbs olive oil in same skillet over medium heat. Add the chili powder, garlic, and remaining 1/2 tsp. five-spice, and stir for 30 seconds. Add 1/2 cup water and stir to combine. Add peanut butter, soy sauce, sugar, and cocoa powder; and whisk until combined. Add remaining cup of water and bring to a simmer. Sprinkle in corn starch and whisk until mole starts to thicken. Return the chicken to the skillet and cook until chicken is cooked through, flipping occasionally. Serve the chicken and mole sauce with your favorite side dish and enjoy! For a printer-friendly version of this recipe, Click Here.

"Today is a day that will never come again. 
Make it a great one!" - Anonymous

Wednesday, October 7, 2015

Mustard Green Pesto Egg Sandwich


Heavy with flavor but light on calories, this protein-packed meal will fill you up without filling you out! :)


- 3 packed cups of mustard greens or mixed power greens (I used a mix of mustard greens, kale, and spinach)
- 2 Tbs roasted walnut oil
- 1 Tbs apple cider vinegar
- 3/4 tsp. freshly ground pepper
- 1/4 tsp. kosher salt
- 8 oz. frozen green peas, thawed
- 1/3 cup grated parmesan cheese
- 2 Tbs plus 2 tsp. coconut oil, divided
- 8 large eggs
- 8 slices multigrain bread (I used thick-crusted artisan bread)

Combine greens, walnut oil, vinegar, pepper, salt, peas, and cheese in a food processor and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 2 tsp. of the coconut oil to the pan; swirl to coat. Crack 2 to 3 eggs into skillet. Reduce heat to medium and cook until whites are set. Repeat with the remaining coconut oil and eggs until all eggs are cooked. (You can reduce amount of coconut oil if you're cooking with less eggs). Toast the bread slices. Add 1 Tbs of pesto on each slice and add an egg. Sprinkle with a little more pepper and Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"See the light in others and treat them like that is all you see." 
- Dr. Wayne Dyer