{ thanksgiving stuffed acorn squash }

Why not celebrate scrumptious Thanksgiving flavors all year round? The flavors in this squash resemble some of those you might see in a thanksgiving meal..healthified of course.

For two, split an acorn squash in half and season with olive oil salt and pepper
roast at 400 for about 30 minutes. Test center with a fork to make sure they are tender.
Meanwhile, brown 1/2 lb ground turkey in sauté pan with a tbsp butter. Drain excess liquid, set aside meat

Saute half a red onion, half green apple, two cloves minced garlic and 3 finely diced celery stalks until lightly browned

Stir back in meat, pour in 1/4 cup apple cider. Season with seasoned salt
Pour mixture in squash, top with Parmesan and broil til melted. Top with a slice of cranberry jelly

{ black eyed peas & chicken sausage skillet }

I noticed that everyone around me was cooking black eyed peas for New Years day.  Even though I made a German pork and saeurkraut for my hubby, I just felt that I had abandoned a southern tradition. All hail the black eyed pea skillet. You just can’t beat this easy one-pot dish on a cold night. With such robust flavors you won’t even notice the vegetables snuck in there. We try not to eat TOO much bread in our house, but cornbread would be fabulous with this if you are friends with carbs.

For about 8 servings you will need:

• 4 large links chicken sausage (I used “Manda’s” with green onion)
• 3 cans black eyed peas, drained, rinsed
• 1 bag baby spinach
• 1/2 cup chicken broth
• 2 tbsp seasoned salt
• 1 tbsp vegetable oil
• 1 tbsp black pepper
• 1 can diced tomatoes
• non fat plain greek yogurt (optional garnish)
• hot sauce (optional garnish)

1. In oil in large skillet, brown your chicken sausage to your desired liking.

2. Add in spinach and stir until wilted.

3. Add in beans, diced tomatoes, chicken broth, seasonings, stir.

4. The longer this can simmer on very low heat the better. An hour would do. Serve with a dollop of yogurt (aka sour cream) and a few dashes of hot sauce. The yogurt makes this dish even creamier and more decadent with a little added protein.

{ mexican melt-in-your-mouth beef stew with crunchy side salad }

For a simple weeknight Mexican meal, this one will have your family screaming “More!!!” It may not be a traditional southern meal, but southerners still love their Mexican food. Let the slow-cooker do all the work for you.

Ingredients:

• 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
• coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, diced medium
• 1 medium green bell pepper, seeded and diced medium
• 5 garlic cloves, roughly chopped
• 1 packet low-sodium taco seasoning
  
• 1 cups low-sodium beef broth
• 1 can mild enchilada sauce
  
• iceberg lettuce
• salsa
• guacamole
• plain non-fat greek yogurt

1. Season your beef liberally with salt and pepper. In a piping hot cast iron skillet, heat your vegetable oil then brown the meat on all sides. Place in crock-pot.

2.  Add to crock-pot your enchilada sauce, taco seasoning, beef broth, onion, bell pepper, garlic. Stir.

3. Cook for 6-7 hours on low. One trick I always do to thicken up a sauce and to marinate the ingredients is to cook this a day ahead, then reheat the crock-pot on low before serving. It makes everything taste even better.

4. Serve next to a wedge of iceberg lettuce topped with, salsa, yogurt (aka sour cream, no one will ever know), and your guacamole. Stay tuned for a guac recipe in the near future. Sprinkle a little course salt over the salad. Hubby got some cheese on his stew but I didn’t care for it.

{ Not Yo Mama’s Turkey Burger }

Lean ground turkey meat. So healthy, yet so bland. Here is how you can spice up a weeknight meal that makes a regular turkey burger taste like a restaurant version.

In food processor pulse 4 garlic gloves

Add one pound lean ground turkey, one egg, 1 tbsp onion powder, 1 tbsp pepper, 2 tbsp steak or poultry seasoning or seasoned salt, 2 tbsp worchestire. Pulse

Cook In sauté pan on high in olive oil for about 4 minutes each side, cover halfway through to cook center

Serve with cheese, Carmelized onion, roasted red pepper, hummus, Dijon mustard