Tag: butternut squash

Top 25 Most Popular Skinny Recipes 2013

 
Hope everyone’s Holidays were filled with warmth, good food and great company. I spent my Holidays surrounded by family and friends and feel very blessed.

Santa was also really good to me and got me a Fitbit One[1] which I’m now totally obsessed with, as well as some new workout clothes from Lululemon (I think you see where I’m going with this). I was cooking up a storm in 2013 testing recipes for both my upcoming cookbook while continuing to post new recipes on my blog each week. There were days I didn’t think I would meet my deadline, but I did! The Skinnytaste Cookbook will be out in the Fall of 2014, in the weeks ahead I’ll be involved with some of the more creative aspects of the cookbook – the photography, book design and cover designs which I’m so excited about.

As a Christmas gift to myself I also signed up for 10 weeks of personal training which I started last month to keep me in check during the Holidays. I love every minute of them and will probably continue doing it once my 10 sessions are up.

I want to express my gratitude to all of you for being such faithful followers and allowing me to do what I love on a daily basis. Your feedback, emails, comments, the food photos you share with me on Pinterest[2], Instagram[3], Twitter[4] and Facebook[5] all make my day and I couldn’t imagine doing anything else so thank you!

And now, for the Top 25 Most Popular Skinnytaste Recipes from 2013:

  1. Baked Spaghetti Squash and Cheese[6]
  2. Mediterranean Quinoa Salad[7]
  3. Cheeseburger Casserole[8]
  4. Spicy Cauliflower Buffalo Bites[9]
  5. Crock Pot Picadillo[10]
  6. Easiest Crock Pot Salsa Verde Chicken[11]
  7. Butternut Squash and Spinach Lasagna Rolls[12]
  8. Cauliflower Tots[13]
  9. Skinny Mini Pumpkin Chocolate Chip Muffins[14]
  10. Cheesy Baked Spaghetti Squash Boats with Grilled Chicken[15]
  11. Healthy Cookies[16]
  12. Crock Pot Turkey Breast with Gravy[17]
  13. Crock Pot Kid Friendly Chili[18]
  14. Crock Pot Creamy Tomato Soup[19]
  15. Taco Stuffed Zucchini Boats[20]
  16. Quinoa and Spinach Patties[21]
  17. Guacamole Deviled Eggs[22]
  18. Chewy Chocolate Chip Oatmeal Breakfast Cookies[23]
  19. Superfood Triple Berry Chia Pudding[24]
  20. Crock Pot Picante Chicken and Black Bean Soup[25]
  21. Slow Cooker Jerk Pork with Caribbean Salsa[26]
  22. Fiesta Bean Salad[27]
  23. Crock Pot Italian Sloppy Joes[28]
  24. Crock Pot Sesame Honey Chicken[29]
  25. Butternut Squash Black Bean Enchiladas[30]

And if you would like to see what recipes were most popular from the previous 3 years, here are the links:

Top 25 Skinnytaste Recipes 2012
Top 20 Skinnytaste Recipes 2011
Top 20 Skinnytaste Recipes 2010[31][32][33]

As 2013 comes to an end I leave you with this: Yesterday is history,
tomorrow is a mystery, and today is a gift; that’s why they call it the
present. – Eleanor Roosevelt

Have a happy, safe, healthy new year!

References

  1. ^ Fitbit One (www.amazon.com)
  2. ^ Pinterest (www.pinterest.com)
  3. ^ Instagram (instagram.com)
  4. ^ Twitter (twitter.com)
  5. ^ Facebook (www.facebook.com)
  6. ^ Baked Spaghetti Squash and Cheese (www.gordon-ramsay-recipe.com)
  7. ^ Mediterranean Quinoa Salad (www.gordon-ramsay-recipe.com)
  8. ^ Cheeseburger Casserole (www.gordon-ramsay-recipe.com)
  9. ^ Spicy Cauliflower Buffalo Bites (www.gordon-ramsay-recipe.com)
  10. ^ Crock Pot Picadillo (www.gordon-ramsay-recipe.com)
  11. ^ Easiest Crock Pot Salsa Verde Chicken (www.gordon-ramsay-recipe.com)
  12. ^ Butternut Squash and Spinach Lasagna Rolls (www.gordon-ramsay-recipe.com)
  13. ^ Cauliflower Tots (www.gordon-ramsay-recipe.com)
  14. ^ Skinny Mini Pumpkin Chocolate Chip Muffins (www.gordon-ramsay-recipe.com)
  15. ^ Cheesy Baked Spaghetti Squash Boats with Grilled Chicken (www.gordon-ramsay-recipe.com)
  16. ^ Healthy Cookies (www.gordon-ramsay-recipe.com)
  17. ^ Crock Pot Turkey Breast with Gravy (www.gordon-ramsay-recipe.com)
  18. ^ Crock Pot Kid Friendly Chili (www.gordon-ramsay-recipe.com)
  19. ^ Crock Pot Creamy Tomato Soup (www.gordon-ramsay-recipe.com)
  20. ^ Taco Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)
  21. ^ Quinoa and Spinach Patties (www.gordon-ramsay-recipe.com)
  22. ^ Guacamole Deviled Eggs (www.gordon-ramsay-recipe.com)
  23. ^ Chewy Chocolate Chip Oatmeal Breakfast Cookies (www.gordon-ramsay-recipe.com)
  24. ^ Superfood Triple Berry Chia Pudding (www.gordon-ramsay-recipe.com)
  25. ^ Crock Pot Picante Chicken and Black Bean Soup (www.gordon-ramsay-recipe.com)
  26. ^ Slow Cooker Jerk Pork with Caribbean Salsa (www.gordon-ramsay-recipe.com)
  27. ^ Fiesta Bean Salad (www.gordon-ramsay-recipe.com)
  28. ^ Crock Pot Italian Sloppy Joes (www.gordon-ramsay-recipe.com)
  29. ^ Crock Pot Sesame Honey Chicken (www.gordon-ramsay-recipe.com)
  30. ^ Butternut Squash Black Bean Enchiladas (www.gordon-ramsay-recipe.com)
  31. ^ Top 25 Skinnytaste Recipes 2012 (www.gordon-ramsay-recipe.com)
  32. ^ Top 20 Skinnytaste Recipes 2011 (www.gordon-ramsay-recipe.com)
  33. ^ Top 20 Skinnytaste Recipes 2010 (www.gordon-ramsay-recipe.com)

Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce[1] and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they’re perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

Butternut Squash and Spinach Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

Ingredients:

For the Butternut Parmesan Sauce:

  • 1 lb butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 cup shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For the Lasagna:

  • 9  lasagna noodles, cooked (use gluten free noodles for gluten free)
  • 10 oz package frozen chopped spinach, heated and squeezed well
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • salt and fresh pepper
  • 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
 

Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve. Makes 9 rolls.

To serve, ladle a little extra sauce on the plate and top with lasagna roll.

References

  1. ^ creamy butternut squash as a pasta sauce (www.gordon-ramsay-recipe.com)

Stuffed Turkey Breasts with Butternut Squash and Figs

A wonderful Fall dish – turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal in one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples.

Covering the skillet while it roasts in the oven prevents the turkey from drying out, and also gives you some pan juices to spoon on top just before serving.

Stuffed Turkey Breasts with Butternut Squash and Figs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 slices • Old Points: 5 • Points+: 6 pt
Calories: 258 • Fat: 8 g • Carb: 25 g • Fiber: 5 g • Protein: 22 g • Sugar: 12 g
Sodium: 878 mg  • Cholest: 51 mg

Ingredients:

  • 2 boneless turkey tenderloins (1 lb total)
  • 1 tsp kosher salt (diamond crystal)
  • 1 tbsp light olive oil
  • 1 small (1/3 cup) white onion, chopped
  • (6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
  • 5 black mission figs, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup baby spinach
  • 3 sage leaves, chopped
  • 1/4 tsp crushed black pepper
  • cooking twine – 6 to 8 pieces
  • cooking spray

Directions:

Heat a large skillet over medium-high heat and add olive oil.  Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes.  Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.

Cut a pocket into the sides of the tenderloins, careful not to cut all
the way through at the ends. Season the inside and outside of the turkey
with salt.

Stuff each turkey breast with about 3/4 cup of squash mixture.  Cut
cooking twine long enough to tie each breast with 3 to 4 pieces of
twine.  Cut off extra twine.

Preheat oven to 375°F.

In skillet over medium-high heat, lightly spray with cooking spray.  Carefully sear each turkey breast on each side (3 sides.  Don’t sear on stuff end.)  If your skillet is oven proof, cover with foil and place in the center of the oven  (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.

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