It’s Chilly (Chili) Weather!

Now that the weather is getting chillier, it’s a great time for Chili don’t you think?

I’m not sure about you, but I tend to buy ground turkey over ground beef due to health reasons.  Well, the other night I had ground turkey in my refrigerator and wasn’t sure what to do with it.  I could put it in tomato sauce, fix turkey tacos or, regular turkey chili.  I thought turkey chili sounded good but I didn’t want the regular kind with red or kidney beans so I searched the internet and came across a White Turkey Chili on Eatting Well.

Ingredients

*I used regular black pepper and mild chilles.

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
2. Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
3. Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
4. Stir in white beans and chiles, then pour in broth; bring to a boil.
5. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

Tips

Cover and refrgerate for up to 3 days or freeze for up to 3 months.

Nutrition facts

1 12 cups: 350 calories; protein 28.2g; carbohydrates 38.1g; dietary fiber 10.1g; sugars 4g; fat 14g; saturated fat 2.7g; cholesterol 43.3mg; vitamin a iu 215.9IU; vitamin c 28.4mg; folate 146.1mcg; calcium 131.2mg; iron 4.9mg; magnesium 41.2mg; potassium 999.5mg; sodium 595.6mg; thiamin 0.1mg.

Exchanges: 1 1/2 starch, 1 vegetable, 2 medium-fat meet, 1 1/2 fat

Are You Ready for Fall?

In my research to see what fruits and vegetables are in season, Winter Squash caught my eye. I have never fixed Squash so I thought I would make this an adventure. There are many varieties of Winter Squash, Buttercup, Delicata, Dumpling Squash, Kabocha Squash, Butternut, and Spaghetti. I landed on Spaghetti. Spaghetti Squash is light in color and when you rake over the cooked flash with a fork it resembles pasta. Sounds fun, right?

Winter Squash is harvested in autumn before a hard frost and stored for later. There are a few ways you can store Winter Squash. One is in a cool dark and dry spot where is stays good for at least a month or longer. You can cut up Squash and put it in a tightly covered container and refrigerate for up to five days. You can also freeze raw Squash for up to six months. You will have to cube it first, then freeze it in a single layer on a rim sheet tray and then transfer to a freezer safe container once frozen.

The next step in my adventure was to search for recipes. There was one that appealed to me from Taste of Home. It was Spaghetti Squash Casserole Bake. I liked it because I was able to fix it the night before and it was healthy due to the addition of other vegetables. It turned out really good. My sister and I both enjoyed it! I paired it with baked Chicken Breasts but, you can also have it by itself. Vegetarians would enjoy it as well because of all the vegies!

There are different ways of cooking Squash. it is great roasted then stuffed, boiled and pureed for soup or you can incorporate it in risotto, stir fried, braised or use it as a filling for ravioli. You can also put it in salads and in addition, you can roast the seeds.

Squash is a great source of disease fighting antioxidants that protect against cataracts, stroke, and it is rich in vitamin A, B-6, C, potassium, and fiber. It also has some heart healthy omega-3 fatty acids.

Fun fact, it is believed that Christopher Columbus brought Squash to Europe. That canned orange stuff that so often becomes pumpkin pie at Thanksgiving. It is probably Butternut Squash!

Ingredients

*I used diced drained canned tomatoes, Panko Breadcrumbs, and dried Parsley.

Directions

1. Cut the Squash in half lengthwise and scoop out the seeds. Place Squash cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375 degrees until squash can be easily pierced with a fork, 20 to 30 minutes.
2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme, and pepper; sauté until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
3. Scoop out the flesh of the squash, separating strands with a fork. Combined the flesh, tomato mixture, breadcrumbs, ricotta cheese and parsley.
4. Transfer to a greased 2-quart baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees until heated through and top is golden brown, about 40 minutes.

Nutrition facts

3/4 cup: 263 calories, 9 grams fat (5 grams saturated fat end of parentheses, 24 mg cholesterol, 428 mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 12g protein.