Tag: ground

Maple Roasted Butternut Squash

A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!

My aunt LOVES butternut squash and shared this recipe with me. I personally an not a huge fan of sweet food (I prefer my butternut squash savory) but since many of you might enjoy this, I thought I would share. It’s too easy not to!

The hardest thing about making this is peeling and cutting the squash, but the good news is you can buy it pre-cut, so if you want to do that, I say by all means, go for it!

Maple Roasted Butternut Squash
gordon-ramsay-recipe.com
Servings: 4 • Size: 3/4 cup • Old Points: 1 • Points+: 3 pt
Calories: 104 • Fat: 2 g • Carb: 23 g • Fiber: 4 g • Protein: 1 g • Sugar: 7 g
Sodium: 7 mg • Cholest: 0 mg

Ingredients:

1 1/4 lbs butternut squash, peeled and diced 3/4-inch
1/2 tbsp olive oil or coconut oil
2 1/2 tbsp pure maple syrup
kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400°F.

In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper.
Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

Makes 3 cups.

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Buffalo Chicken and Bean Chili

This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!

And the best part is it doesn’t need to simmer all day. This is ready in about 40 minutes, and most of that time is unattended. To thicken the chili and give you that texture like it’s been simmering for hours, I added refried pinto beans to the mix which always works like a charm!

I like to serve mine with a handful of chips like Beanitos which are made from white beans, but any baked chip is great and of course, some carrot sticks and celery on the side. Hope you enjoy!

Buffalo Chicken and Bean Chili
gordon-ramsay-recipe.com
Servings: 5 • Size: generous cup • Old Points: 6 • Points+: 8 pt
Calories: 307 • Fat: 11 g • Carb: 31 g • Fiber: 9.5 g • Protein: 26 g • Sugar: 1.5 g
Sodium: 1363 mg • Cholest: 68 mg

Ingredients:

1 lb lean ground chicken (or turkey)
1 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, chopped
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground paprika
kosher salt and pepper to taste
1 (15 oz) can small white beans, rinsed and drained
1 (13.6 oz) container refried pinto beans (Pacific)
3/4 cups Swanson’s reduced sodium chicken broth
1/2 cup water
6 tablespoons Frank’s hot sauce

Optional toppings:

reduced fat shredded cheddar
chopped scallions
reduced fat sour cream

Directions:

Heat a large deep nonstick skillet over medium-high heat. Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend. Makes 5 1/2 cups.

Sweet Potato Turkey Shepherds Pie

Ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping. Comfort food without the guilt!

This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor’easter. This is what it looks like outside my door…

Thousands of people, including myself are still without power. Here on the south shore of Long Island, the fear the power company has is if they turn the power back on, it may start fires to the homes with severe water damage. There of talks of having to inspect every home before they turn the power back on… I’m afraid this means it could be a while before I get my power back.

I’m not complaining, I’m managing fine for now thanks to my generator to keep my house warm, but many neighbors aren’t so lucky. Yesterday I visited an elderly woman who lives by herself, was cold, had no food and it just broke my heart knowing she is one of many. My girlfriend and I went grocery shopping for her and brought her some food and batteries and a warm hug, but she insisted on staying home despite the cold.

Talk about a month to give thanks, I just want to remind you all to count your blessings! Be thankful for the little things: heat, clean water, hot showers, electricity, and hot food on the table. The simple necessities we often take for granted.

This dish can be assembled ahead of time, then baked in the oven when you are ready to eat. It also freezes well and reheats great. I made them in individual oven safe dishes for perfect portion control, but you can also make this in one large pie dish.

Sweet Potato Turkey Shepherd’s Pie
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 pie • Old Points: 5 pts • Points+: 6
Calories: 250 • Fat: 6 g • Carb: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg (without salt)

Ingredients:

For the potatoes:

1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup 1% milk
1/4 cup fat free chicken broth*
2 tbsp reduced fat sour cream
salt and pepper to taste

For the filling:

1 lb 93% lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tbsp flour (leave out to make gluten-free)
1 cup fat-free low-sodium chicken broth*
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper
paprika

Directions:

Boil
sweet potatoes and garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°F.

In a large saute
pan brown turkey; season with salt and pepper. When cooked, set aside on
a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12
minutes, until celery is soft.

Add garlic and mushrooms; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen
vegetables, chicken broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape
the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or
until potatoes turn golden. Remove from oven and let it cool 10
minutes before serving.

*For Gluten-free diets, be sure you broth is labeled gluten free.