Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

My husband and I made this last night and it turned out perfect! A new staple in our house for sure! And so perfect for fall! This one has more steps then our normal recipes but its so worth it!!!

While low in calories and fat, a bowlful of this hearty stew easily satisfied my craving for comfort food. Also, butternut squash is high in Vitamins A and C, as well as fiber, so I knew I was getting a well-rounded meal to keep my body healthy for my daily WODS.

This stew can be made in advance, but you may need to add a little more chicken broth before serving because the quinoa will expand as it sits. Either way, the flavors and textures are fantastic and it is sure to become a cold-weather favorite.

Ingredients

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. chicken Breasts
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
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3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

2.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
transfer the chicken thighs to a plate and allow to cool.

3. Pour broth into a medium-sized bowl. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.

4. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

5. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

6. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

7. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

8. Shred the chicken with your fingers or a fork.

9. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

10. Stir in parsley and serve.

Notes

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

Amazingg Brown Sugar Banana Nut Muffins Recipe

Okay I have another good recipe for y’all to try! Not 100% healthy but not the worst either and super yummy. Today was our Sunday rest/family day we made some muffins, my husband cleaned our car and got it ready to take pictures of so we can try to sell it (very sad for us we love my Lexus but we need more room, Ugh being an adult and making decisions that make sense, no fun) and then we went to a pumpkin patch and corn maze. Over all pretty great day! Oh did I mention drank some yummy pumpkin beer! lol can’t leave that part out! Okay on to the recipe! If you try it out let me know how they turn out. 🙂 I hope y’all love them as much as us!

Brown Sugar Banana Nut Bread Recipe

INGREDIENTS:

1 cup Golden Brown Sugar
1/2 cup butter, softened
2 large egg
1 Tbsp vanilla extract
4 medium banana, mashed
3 tsp baking powder
1/2 tsp table salt
2 cups all-purpose flour
1/2 cup plus 2 Tbsp roasted & roughly chopped walnuts

Instructions

1. Spray 14 muffin tin cups with nonstick spray
2. Preheat oven to 350
3. Cream butter and sugar with a mixer until light and fluffy. Add eggs 1 at a time. Stir in vanilla and banana.
4. Stir in flour, baking powder and salt until combined. Fold in walnuts until combined.
5. Sprinkle the muffin tops with chopped walnuts.
6. Pour in pan, top with additional 2 Tbsp chopped walnuts and bake 1 hour or until a toothpick inserted comes out clean.
7. bake at 350 for 35 minutes or until golden and a toothpick inserted comes out clean.

A couple of tips for some extra yummy bread

FIRST ~ use BROWN sugar ~ it makes it caramel like and really takes the flavor to a whole new level.

SECOND ~ use A LOT of banana, but, don’t puree it, just mush it so you still have some chunky pieces

THIRD ~ use roughly chopped, not finely chopped walnuts that your roast for 3-4 minutes at 400 in the oven first. They will really stand out in your bread as big chunky roasted nutty pieces.

Now I have to show off our son because I’m pretty sure he is the cutest baby ever. lol. 🙂 I know I know every mom thinks that but, I’m pretty sure it’s true! 😀

Happy Sunday everyone!

Coconut Strawberry And Banana Muffins (Paleo)

PREP TIME: 10 minutes COOK TIME: 30 minutes TOTAL TIME: 45 minutes

Ingredients:

2 ripe bananas, mashed
4 eggs
1 tsp vanilla
1/2 tbsp honey
1/2 cup coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup coconut oil, melted
1 cup of chopped strawberries

Directions:

1. Preheat oven to 350.

2. Line a muffin pan with paper/foil/silicon liners.

3. Combine bananas, eggs, vanilla, and honey with a hand/stand mixer.

4. In a separate bowl, combine coconut flour, salt, baking powder, and baking soda.

5. Add dry ingredients to wet, mixing until all ingredients are well incorporated.

6. Add in coconut oil (must do this last since the coconut oil will harden with cold ingredients).

7. Last, mix in strawberries.

8. Fill cups a little more than 3/4 way full with batter.

9. Bake for 25-30 minutes or until a toothpick in the center comes out clean.

10. Remove from oven and let cool in pan for 10 minutes, then cool completely on wire rack.

11. Enjoy!!!! I know my husband and I loved them!!! 🙂