Cheesy Pumpkin Macaroni

I know it's no longer fall and pumpkin season might have come and gone, but I am still loving this Cheesy Pumpkin Macaroni.  It's a simple casserole to put together on a busy weeknight, especially if you have leftover chicken or turkey you want to use!  I really like the flavor all the spices in this recipe give to this casserole.  And with the whole wheat pasta, chicken, cheese, and spinach we're looking at about 25 grams of protein per serving.  Up high!

Cheesy Pumpkin Macaroni
Yield: 6-8 servings

Ingredients
8 oz., whole grain pasta, cooked
1 tablespoon butter
1 clove garlic
1/2 teaspoon nutmeg
3/4 teaspoon sage
3/4 teaspoon thyme
3/4 teaspoon rosemary
3 cups spinach
1 cup chicken broth
1/2 cup low-fat milk
15 oz. can pumpkin puree
2 tablespoons all-purpose flour
1 cup fresh Parmesan cheese, divided
1 chicken breast, cooked and shredded

Directions
Preheat oven to 350 degrees F.  Cook the pasta in a large pot according to package until "al dente".  Set aside.

Cook the butter and garlic over medium heat until fragrant, about 2 minutes.  Stir in the nutmeg, sage, thyme, rosemary, and spinach until the spinach wilts.

Stir in the chicken broth, milk, pumpkin puree, flour, and 3/4 cup Parmesan cheese.  Add cooked, shredded chicken now and simmer on low for 8-10 minutes.

Transfer all the ingredients into a large, greased 9x13 dish and top with remaining 1/4 cup Parmesan cheese.  Bake for 20 minutes or until the top turns just barely golden brown.  Serve immediately.

Recipe Source:  I can't for the life of me find the source of this recipe, but I modified it a tad.

Turkey Chili {Body Building Version}

I love this chili recipe I came across last week on the Body Building website.  It comes together so quickly and easily and is packed with protein (approximately 20-24 grams of protein per serving).  It's filling but doesn't leave me feeling heavy after I've eaten it... even after two servings (oops!).

Turkey Chili
Yield: 6-8 servings

Ingredients
1 lb. extra-lean ground turkey
1 small onion, chopped
3/4 tablespoon garlic powder
2 - 4oz cans diced green chilies
1 - 15oz can organic kidney beans, rinsed and drained
1 - 15oz can organic black beans, rinsed and drained
1 - 8oz can tomato sauce
3/4 tablespoon brown sugar
3/4 tablespoon chili powder
2 tablespoons apple cider vinegar
2 tablespoons mustard (yellow or dijon work)
1 1/2 teaspoons cumin
1 teaspoon salt
fresh cilantro, optional
cheddar cheese, optional

Directions
In a large pot add onion and turkey, sprinkled with garlic powder and cook until no longer pink and cooked through.

Add the green chilies, beans, tomato sauce, brown sugar, and spices (except cilantro) and stir until combined.

Bring to a boil and then reduce heat to a simmer for about 10 minutes.  You can add some water if you would like it not so thick.

Add cilantro and a light sprinkle of cheese if you would like.  Serve hot.


Recipe Source: adapted from Jamie Eason's recipe.

Baked Chicken Parmesan {Lighter Version}

This is such an easy and satisfying dinner to make.  By not frying the chicken before putting it in the oven you are enhancing the nutrition content, as well as using just the whites of the eggs and eating it on a bed of spinach!

Baked Chicken Parmesan
Yield: 4 servings

Ingredients
2 egg whites
1/2 cup Italian-seasoned breadcrumbs
6 tablespoons Parmesan cheese, grated, divided
4 chicken breasts
Pasta Sauce
Baby Spinach leaves
Spaghetti or Fettuccine noodles, optional

Directions
Preaheat oven to 400 degrees F.  Spray a 9x13 pan with non-stick cooking spray and set aside.

In a shallow pie plate, beat egg whites with a fork until slightly frothy.  In another shallow pie plate mix breadcrumbs and 3 tablespoons grated Parmesan cheese.

Dip the chicken breasts in the egg whites and then into the breadcrumb mixture, coating both sides.

Place chicken breasts in the prepared pan and bake for approximately 15 minutes, then turn the breasts over and bake another 15 minutes.  Check the chicken to make sure the fattest parts of the breasts have reached an internal temperature of 165 degrees.

In a small saucepan, warm pasta sauce over medium heat.

If you are adding noodles, prepare them now while the chicken is in the oven.

Divide spinach leaves between the four plates.  (If you are adding noodles, place them ontop of the spinach leaves.)  Place the chicken breasts over spinach leaves (or noodles) and top with warmed pasta sauce and remaining Parmesan cheese.


Recipe Source: adapted from Bill Phillips' recipe on BodyBuilding.com

Veggie Fajita Stacks with Garlic Lime Rice

I love a healthy, tasty, lots of texture, leaves me leftovers that I look forward to for days, kind of meal.  Do you?  If you do, I recommend this one.  It's definitely filling, but not heavy.  It's never left me with that, "Whoa, I just ate that whole plate and can't move now." kind of feeling.  Since there are so many fresh veggies, and great grains (you can easily substitute in millet or quinoa instead of rice), I love making this meal for my family.

Veggie Fajita Stacks
Yield: 4-6 servings

Ingredients
Garlic Lime Rice
1 tablespoon olive oil
1 1/2 cups rice, dry (substitute in millet or quinoa if you'd like)
2 teaspoons minced garlic
2 3/4 cups chicken broth
1 pinch salt
3 tablespoons lime juice
1/4 cup chopped cilantro (optional)

Sautéed Peppers and Onions
1 tablespoon olive oil
1 bell pepper, seeded and sliced
1 onion, sliced
Salt and pepper, to taste

For the Fajita Stacks
1 can black beans, drained and rinsed
Frozen corn, thawed and warmed
Homemade Guacamole
Homemade Pico de Gallo


Directions
For the Garlic Lime Rice: Heat the oil in a medium-sized pan over medium heat.  Add the rice and allow to cook for 2-3 minutes, stirring frequently so the rice doesn't burn.  Add the garlic and continue to cook for about 30 more seconds.  Add the chicken broth, salt, lime juice, and cilantro and allow to come to a boil.  Stir once or twice to break up any clumps.  Cover, reduce heat to low and allow to cook for 15 minutes or until the water dries up.  Remove from the heat, fluff with a fork, and let sit for a few minutes before serving.

For the Sautéed Peppers and Onions: While the rice is cooking, heat oil in another medium-sized pan over medium heat.  Once oil is hot, add sliced peppers and onions.  Add a dash of salt and pepper, to taste.  Sauté for about 5 minutes.  You don't want the peppers and onions to become mushy so watch them so they don't cook for too long.

To Assemble:  Add rice (or millet or quinoa) to your plate/bowl.  Then add as much of the rest of the toppings as you'd like: sautéed peppers and onions, black beans, corn, pico do gallo, and guacamole!

Recipe Source: Adapted from Little Spice Jar