mediterranean chicken

This is a dish that I can across last Fall and after a few tweaks, it is a family fav. It is so easy, you can cut and dump all the ingredients into your slow cooker in about 10 mins! Don’t be scared by the odd combo of food it works and it’s yummy!!
Serve with couscous (so freaking easy! I use chix or veggie broth to add a little flavor!)
1 lb boneless/skinless Chicken Breast cut into 1in chunks (I like to use straight from the freezer)
1-2 lb Butternut Squash, peeled and cubed
1 red pepper, cut in 1 in cubes
1 can diced tomatoes w/liquid
1 12oz jar of salsa
1 cup chix broth
1/2 cup golden raisins
1 tsp cumin
Salt, pepper & garlic to taste
1 can chick peas, drained & rinsed
Mix all ingredients in slow cooker except chick peas cook 4-8 hrs on low (depending on how fast your slow cooker cooks!)
Stir in chick peas and fresh parsley just before serving.
Serve over couscous
Enjoy!!

Butternut Squash & Sausage Soup

Delish! This is an amazing soup! I adapted this from an Emeril recipe about 5 yrs ago. It is really filling almost a cross between a stew & a soup. It is a great change from chili.

1 Butternut Squash (apx 2 lbs), cut in 1/2, drizzle w/ sea salt and roasted at 425 for 40 mins
1 lg sweet onion, diced
1 smoked kielbasa, diced
2 c frozen sweet corn
2 cans low-sodium chicken broth
1 box wild rice, cooked according to pkg directions, set aside
1 c half & half

Allow butternut squash to cool completely then blitz in food processor or blender with 2 cans of low sodium chicken broth. Saute the onion & kielbasa until soften, add corn for apx 3 mins.
and add to squash/broth mixture. Simmer on low for 45 mins. Add rice & cream to soup mix just before serving.

Tori Darlin’s Thanksgiving Casserole

Thanksgiving Casserole was a dish that Tori Darlin’ shared with us our senior year of college when we decided to do a Thanksgiving FRIENDS Dinner prior to going home to celebrate the holiday with our families. We had a house full as we lived in this huge rock house and had all our besties over. This is a great twist on your traditional squash casserole. Enjoy!

1 8 oz sour cream

1 can cream of chicken soup

4 oz Vermont white cheddar cheese, shredded

Pepperidge Farm Herb Stuffing

3 medium squash, sliced

3 med zucchini, sliced

1 onion, chopped

2 carrots, shredded

Steam veggies, sprinkle bottom of casserole dish with stuffing then mix all other ingredients & pour in casserole. Bake at 325 for 40 min covered. Uncover top with stuffing cook 10-15 more mins. Yummy!