Thursday, December 18, 2014

Shades of Orange

Quinoa Stuffed Winter Squash and Orange Chili Chicken:  I'm making room for the winter farmers market Saturday where I'll get more squash!  The chicken recipe was inspired by Clean Eating Magazine.

Orange Chili Chicken
(Serves 2)

1/2 teaspoon Chile Powder
1/4 teaspoon Cumin
1-6 ounce Chicken Breast, boneless, skinless
Mix spices and season chicken.

1 teaspoon Olive Oil
Brown chicken over medium heat 4 minutes per side.

Juice of 1 Orange
Squeeze over chicken in pan.  
1 Tablespoon Maple Syrup
Pour over chicken.

2 mini Sweet Red Peppers, cut in rings  
Saute a few minutes and remove pan from heat.

Bake in oven with the squash the last 10 minutes before serving.  Cut thinly with electric knife.

The squash recipe was inspired by Dietitian Debbie .

Quinoa Stuffed Squash
(Serves 3)

1 Winter Squash
Cut in portions (mine serves 3).  Remove seeds.
Bake at 350 F degrees for 40 minutes.

2 Tablespoons Shallots, diced
1 teaspoon Fresh Sage, diced
1 Tablespoon Fresh Parsley, diced
1 Tablespoon Earth Balance Buttery Spread
Saute shallots and herbs until soft.
5 Kalamata Olives, chopped
1 Tablespoon Gorgonzola Cheese, crumbled 
Set aside. 

1/4 cup Quinoa 
1/2 cup Low Sodium Chicken Broth
Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Add shallot-olive mixture to quinoa.  Fill squash with mixture.  Bake for 10 minutes.

My squash is garnished with Grape Tomatoes, chopped.

I have a vacation day tomorrow to attend our youngest son's college graduation.  Time to celebrate with loved ones!  

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