The brisk weather lately has made me crave fall-like things. Like baked apples, down comforters, crock pot soup, tweed and THANKSGIVING!
So in honor of the upcoming Autumn Season I made Thanksgiving Lite:
Roasted Butternut Squash with Apples and Wheatberries:
Savory, ground, 2-3 tsp
Thyme, ground, 2-3 tsp
Rosemary, ground, 2-3 tsp
Oregano, ground, 2-3 tsp
Black pepper, to taste
(Mix the spices together in a small bowl)
Apples, fresh, 1 cup, quartered or chopped
Red Onions, raw, 1/3 cup, sliced
Honey, 2 tbsp
Cranberries, dried, sweetened 1/4 cup
Wheatberries – Cooked, 1/2 c
College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1/2c
Turkey Cutlets (Butterball 99% Fat free) 16 oz
Preheat oven to 350. Peel and cube the squash. Pour the chicken broth into a 9×13 baking dish and add the squash and sprinkle with a little seasoning. Bake for 15-20 minutes until the squash softens a bit. While the squash is baking, slice the onion and toss it with the honey and vinegar. Cube the apple. Add both to the baking dish as well as the cooked wheatberries and stir well. Bake another 15-20 minutes until the apple and squash are soft. Remove the dish from the oven and stir in the craisins.
Heat a large grill pan and coat with olive oil cooking spray. Lay the cutlets in the hot pan and give them a quick hit of cooking spray also. Sprinkle with the seasoning mix and flip when the edges turn white (4-5 min each side).
Side dish stats: Serves 6
|Total Fat||0.4 g|
|Saturated Fat||0.0 g|
|Polyunsaturated Fat||0.1 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||29.5 g|
|Dietary Fiber||4.9 g|
It’s raining and crappy this morning so that blows our plans for the park outta the water. I’m going to get in some quality time with the E and do some strength training.
Later I plan on experimenting with the Almond Meal and Peanut Flour – wish me luck!
HAPPY FRIDAY 😛