November Nosh

1.

This might be my all time favorite chili recipe! Make sure to cook the butternut squash until tender -and sour cream and pickled jalapenos are a must!

Chicken Butternut Squash Chili (adapted from Cooking Light) - GF*, DF*

Serves 6

INGREDIENTS
2 T. canola oil
2 cups butternut squash, peeled and cut into 1/2 inch cubes
1 large yellow onion, chopped
1 red bell pepper, chopped
6 cloves minced garlic
1 t. cumin
1 t. dried oregano
1 t. black pepper
1 t. salt
3 cups unsalted chicken broth
14.5 oz. can of cannellini beans, rinsed and drained
3 cups rotisserie chicken breast*, chopped
3 T. cilantro, chopped
Zest of 1/2 a lime
Light sour cream*, pickled jalapenos, and crushed red pepper, for serving
DIRECTIONS
1. Heat oil in large pot over medium-high heat. Add squash and cook 8 minutes or until lightly browned. Remove from pan and set aside.
2. Add onion, red bell pepper, garlic, cumin, oregano, pepper and salt. Cook 6 minutes or until vegetables are tender. Add chicken broth and scrape bottom of pot with a wooden spoon to loosen brown bits. Reduce heat to medium, add reserved squash and simmer for 10 minutes. Add beans and chicken and cook 5 minutes more or until squash is tender.
4. Remove from heat and stir in cilantro and lime zest. Serve with sour cream, pickled jalapenos and crushed red pepper.

2.

This is my kind of comfort food! And with so many different varieties of kielbasa available you can tailor it to your family's needs. I chose a nitrate/nitrite free variety that adds enough flavor to the rice that I don't need to add any extra salt or pepper. Enjoy!

Kielbasa Rice (adapted from Everyday Food) - GF*, DF*

Serves 4

INGREDIENTS
3 cups white rice, cooked according to package omitting fat and salt
1 T. olive oil
12 oz. kielbasa*, cut into small pieces
1 medium yellow onion, diced
1 red bell pepper, diced
1 celery rib, diced
2 garlic cloves, minced
14.5 oz. can petite diced tomatoes
Salt and pepper
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, about 8 minutes or until crispy. Add onion, pepper, celery, and garlic. Cook, stirring occasionally, about 8 minutes or until celery is tender. Add tomatoes with their juices and cook 3 minutes or until slightly thickened. Add rice and cook 2 minutes or until warmed through. Season with salt and pepper to taste.

3.

My friend Holly first introduced me to this recipe that we lovingly refer to as "Pumpkin Seed Crack." I always make these on the day of a party so I can immediately share them with other people and not eat the entire batch myself! In fact, my youngest son and I both have burnt tongues right now because we couldn't wait for them to cool... Dangerously delicious!

Sugar & Spice Pumpkin Seeds (adapted from Allrecipes.com) - GF, DV, V

Serves 8

INGREDIENTS

2 cups raw pumpkin seeds, rinsed and dried

1 T. canola oil

1/2 t. salt

3/4 cup sugar, divided

1/2 t. cinnamon

1/8 t. allspice

1/8 t. nutmeg

1/8 t. ground ginger

DIRECTIONS

Preheat oven to 300 degrees. Toss pumpkin seeds with oil and salt and spread in an even layer over a baking sheet. Bake 30-40 minutes, stirring every 10 minutes, until golden brown. In a medium bowl, combine 1/2 cup of sugar and all of the spices and set aside. Transfer seeds to a large nonstick skillet over medium high heat and sprinkle with 1/4 cup of sugar. Stir with a wooden spoon for a minute or two until sugar melts. Pour seeds into the bowl of spiced sugar and stir to coat. Allow to cool before serving.

4.

I tried a new chicken quesadilla recipe a few weeks ago for a football/baseball game watching party at my house and with every bite I was wishing I had made these instead...

Chicken Quesadillas (adapted from Ellie Krieger)

Serves 4

INGREDIENTS
1 T. canola oil
1 large onion, chopped
8 oz. white mushrooms, chopped
3 cloves garlic, minced
1 cooked chicken breast, chopped
1 t. cumin
1 t. chili powder
1 t. oregano
2 cups baby spinach leaves, cut into ribbons
1/2 t. salt
1/4 t. pepper
Cooking spray
8 8-inch whole wheat tortillas
1 cup reduced fat shredded Mexican cheese blend
Salsa and light sour cream for serving
DIRECTIONS
1. Heat oil in large skillet over medium heat. Add onions and mushrooms and cook 10-15 minutes until beginning to brown and mushroom water evaporates. Add garlic and cook 1 minute more. Add chicken and spices and stir to incorporate. Add spinach, salt, and pepper and cook about 2 minutes until spinach wilts.
2. Heat an electric griddle to 325 degrees and spray with cooking spray. Place one tortilla on griddle. Top with 2 T. cheese, one quarter of chicken mixture, another 2 T. cheese and another tortilla. Cook 3 minutes and then carefully flip over with a large spatula. Cook another 3 minutes until cheese melts. Repeat with remaining tortillas, cheese, and chicken mixture. Cut into quarters and serve with salsa and sour cream.