Butternut-Squash Chicken Chili

Fall is upon us and it's time for some great soups, stews, and chilis! This butternut-squash chicken chili has a kick for those wishing for a little spice, as well as a little sweetness from the butternut squash for the perfect combination of flavors! Put on a sweater and enjoy a nice hot bowl tonight!

Ingredients:

- 2 Tbs olive oil, divided

- 2 cups, cubed peeled butternut squash

- 2 Tbs minced garlic

- 1 cup chopped yellow onion

- 1/2 chopped red pepper

- 1 Tbs minced jalapeno peppers

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. freshly ground black pepper

- 3/4 tsp. kosher salt

- 4 cups unsalted chicken stock

- 2 cups cannellini beans, rinsed, drained, and divided

- 1 lb. cubed cooked boneless skinless chicken breast

- 3 Tbs chopped fresh cilantro

Heat a large dutch oven or large sauce pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides. Remove squash from pan and set aside. 

Add remaining 1 tablespoon olive oil to pan. Add the garlic and next 7 ingredients (through kosher salt) to pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes.

Place one cup of the cannellini beans in a small shallow bowl and mash with a potato masher or fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 to 4 minutes. Stir in chicken and cook until heated through. Enjoy a bowl sprinkled with fresh cilantro! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring where every leaf is a flower." 

- Albert Camus 

Spinach-Ricotta Dumplings

These pillowy and creamy spinach and ricotta balls are simply divine!

Ingredients:

- 1, 10 oz. package frozen chopped spinach, thawed and drained well
- 1/3 cup flour
- 1 1/2 cups low-fat ricotta cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2 1/2 oz. shredded parmesan cheese
- 2 egg yolks
- 1 egg
- marinara sauce (I used Classico brand)
- 1/4 to 1/3 cup flour to coat dumplings

In a large bowl, combine all of the ingredients together down to marinara sauce but not to include the marinara sauce. Sprinkle about 1/4 to 1/3 cup flour in a separate shallow bowl. Drop a large tablespoon of the ricotta mixture into the flour to coat, and gently roll into a ball. Set the ricotta balls/dumplings onto a separate plate until all the ricotta mixture has been used and you have about 24 dumplings. Place marinara in large skillet over medium heat; cover and keep warm. Bring a large pot of water to a boil. Reduce heat to medium-low. Add about 5 dumplings at a time to water and cook for 6 minutes (do not boil). Remove dumplings from sauce pan with a slotted spoon and place in the marinara to keep warm. Repeat with remaining dumplings. Enjoy over pasta or, as shown in the picture, boiled squash strands. If you'd like a printer-friendly version of this recipe, Click Here.

"Do not raise the bar any higher for yourself, until you have celebrated what you have already accomplished." - Anonymous

Crab Salad

This recipe is made with fresh crab meat. You can use imitation crab meat as well, if you're in a location where fresh crab meat isn't readily available. Either way, you'll love this creamy recipe that has the perfect amount of sweet and spicy flavor to please your palate.

Ingredients:

- 8 oz. thawed fresh crab meat (or imitation crab meat if fresh crab isn't available in your area)
- 1/2 cup chopped celery
- 1/3 cup light mayonnaise *See notes below
- 1/3 cup light miracle whip *See notes below
- 3 boiled eggs, chopped
- 2 Tbs chopped onion
- 1/2 tsp. lemon juice
- 1 to 2 tsp. Old Bay Seasoning (per your desired taste), optional
- salt and pepper to taste

Combine all ingredients and chill for 1 to 2 hours before serving for cooler, tastier results!  If you'd like a printer-friendly version of this recipe, Click Here.

* You do not have to use both mayonnaise and Miracle Whip. Although it's not necessary to use both if you do not have both on hand, Miracle Whip offers a more sweet, spicy flavor that some people prefer over mayonnaise. 

* What is the difference between mayonnaise and Miracle Whip? - To be called a mayonnaise, it must contain 65% vegetable oil by weight. Although Kraft keeps the oil content in Miracle Whip a secret, they confirmed that the oil content is too low to meet the mayo standard, per www.realsimple.com.

"Nothing is an obstacle unless you say it is." -Wally Amos

Pico de Mango

A fruity twist on a classic dish! This pico de gallo has been magnificently modified with mangos!!! The already delicious dish is even more summery fresh with chopped mangos added. With enough fruit to refresh and enough heat to satisfy, it's becoming the #1 choice recipe this summer!

Ingredients:

- 2 medium tomatoes, chopped small
- 1/2 avocado, chopped small
- 3 green onions, (white and green parts), chopped small
- 1/2 green pepper, chopped small
- 1 mango, chopped small
- 1 Tbs diced jalapeno
- 2 Tbs chopped basil
- 1 Tbs chopped cilantro
- 2 Tbs lemon juice
- 2 Tbs olive oil
- salt and pepper to taste

Combine all ingredients and dive in! :) If you'd like a printer-friendly version of this recipe, Click Here!

"You weren't given a good life or a bad life. You were given a life. Whether it's good or bad is up to you." - Anonymous

Mayo and Panko Mahi

I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 

- 2, 4 oz. Mahi Mahi fish filets

- 2 Tbs lite mayonnaise

- 2 Tbs Panko (Japanese bread crumbs)

- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

"Always act like the person Mr. Roger's knew you could be." 

- Anonymous