This is an easy vegetarian recipe for our meatless mondays. This recipe came from a meal prep class I was conducting in my weight loss support group. The meal prep class was about getting ready for the wee. Many people ask how I prep for the week. I am not going to lie and tell you I make every meal one day out of the week and than have everything pre portioned for the rest of the week. Honestly, I think my life and many others are too unpredictable to do this. Instead the realist in me preps for one to two meals ahead. I also tell my son he is allowed to buy lunch two days out of the week and take lunch the rest of the days. Now my son is not one to take sandwiches, actually he hates them with a passion. I give him a few choices at the beginning of the week to choose from and than make that item for the other 3 days on Sunday. I also prep one to two soups for the week as well. These are great for myself for lunch or snack and my son loves to have them as well as a snack!
Butternut Squash Skillet
1 butternut squash, diced and peeled
1 can chickpeas, drained and rinsed
1 tsp curry
1 tsp cumin
1 tsp cinnamon
1 tsp onion powder
1 tsp garlic powder
1 tbsp olive oil
½ cup chicken or vegetable broth
Heat skillet and place oil in. Saute garbanzo beans and squash for 2 minutes. Add spices. Next place chicken broth in and cook for 10-15 minutes. Serve hot
Turkey and Kale chili
Yes chili is a great fall recipe and naturally packed with fiber from beans, but why not add a little more fiber and iron with kale and swisschard. Cut back on the fat by using turkey meat it was a hit with everyone at the festival!
1 can kidney beans
2 cans black beans (both drained and rinsed)
1 pounds turkey chopmeat
1 vidalia onions
1 red peppers
4 cloves garlic
1 can crushed tomatoes
2 T oil
1 T chili powder
1 tsp cumin
pepper and salt to taste
Saute onions, peppers and turkey meat in the bottom of pot. Cook until veggies are translucent, add seasonings and tomatoes. Cook on medium heat for 45 minutes to an hour.