WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who "doesn't like all of his flavors to blend together.". 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES      8          TIME      45 MINUTES

Ingredients
1 cup wild rice medley, cooked according to package directions
1 pound ground turkey
1 small yellow onion, chopped
1 medium sized butternut squash
1 bunch of baby spinach leaves
1 cup apple juice (or broth, or water)
1 teaspoon ground cinnamon
1 Tablespoon fresh thyme 
1 Tablespoon fresh Parsley
1 teaspoon salt
freshly ground black pepper to taste
1 small slab of real butter to coat your casserole dish with



Putting it all Together


Cook the rice according to package directions, minus about 10-15 minutes (it will continue to cook in the oven)

Cut the squash in half lengthwise, remove seeds using a large spoon. Pour apple juice into a roasting pan and place squash face down. Roast at 400° F for about 20 minutes. You will want it to be a bit firm so you can cut it into cubes. Don't overcook!

Meanwhile, in a non-stick skillet, brown the turkey over medium-high heat. Add the chopped onion, sauté 3 more minutes. Roughly chop spinach and add to turkey mixture. Cook until just wilted, about 2 minutes. Remove from heat. 


Remove skin from squash and cut into 1 inch cubes. Put rice, turkey mixture, squash, herbs and spices into a prepared casserole dish. Bake at 400° F for 30 minutes. Sprinkle with cheese and bake another 5-7 minutes until cheese is melted. 


Enjoy the amazing aroma floating through your house and pat yourself on the back for creating it!!!

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Simple Turkey Piccata with Grilled Lemon Broccolini

This light and simple turkey piccata is a great weeknight dinner when your bored with the usual plain chicken breast. The sauce is light and very fresh and flavorful. A simple side of grilled lemon broccolini pairs beautifully for a healthy dinner. If your looking for small and simple Thanksgiving dinner idea, and don't need to buy a large whole turkey, this is a great substitute. 

We have been spending a ton of time outdoors lately seeing as the weather here in Phoenix is too gorgeous to pass up a reader recently scolded me for not bragging about the weather more. Actually, what she said was "I'm so sick and tired of people not bragging about the weather in Arizona more." 

My bad. 

I'm too busy enjoying it to sit at the computer and write about it I suppose. Plus, who likes a bragger anyway? pshhh!

The boys were in a big Veterans Day parade here in the Valley yesterday and we spend all day soaking in the sights and the sun. I haven't been able to sit in front of the computer for more than a few minutes at a time because the outdoors are calling to me! It's finally hiking 'season' Yayyyy! So pardon my short posts this month please. ;}

Recipe from Cooking Light October 2013




SERVES  8        TIME 20 MINUTES

Ingredients

• 8 (3-ounce) turkey cutlets  
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, divided 
• 2 tablespoons unsalted butter, divided
• 1/4 cup chopped shallots
• 1 tablespoon sliced garlic
• 3/4 cup dry white wine 
• 1/2 cup unsalted chicken stock 
• 1 teaspoon all-purpose flour 
• 2 tablespoons fresh lemon juice 
• 1 1/2 tablespoons capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley

1. 1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
2. 2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.

Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.

I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing all of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content!  Can I get a  'HALLELUJAH!'

 All of the women in our group thought these were an amazing appetizer! I  l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a bit different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom addiction  craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men  ;}   It ain't got no beef in it honey!

As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. 

I have high hopes that I will be most diligent in posting my absolute  favorite, tried and true (don't fret Martha, I know I'm no expert.")  Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.


This is my vow. I got your back!

• 20 small cremini or white mushrooms, *stems removed
• 4 tablespoons (plus a few to place on top) unsalted Pepita's (pumpkin seeds), toasted
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup cilantro leaves 
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
• 3/4 teaspoon grated orange rind 
• 2 tablespoons fresh orange juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon crushed red pepper
• 2-3 garlic clove, chopped
• 2 tablespoons olive oil 

Preparation

1. 
   
2.  Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
3.  Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
4.  Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. 

NOTES:  I find it much easier to use my fingers instead of a knife to 'pluck' out the mushroom stems. It makes a nice 'cavity' for stuffing's that way. 

Use any combination of herbs or greens you desire. 

Make sure to pat dry the cooked mushrooms so they are not soggy. This appetizer is best served immediately or chilled and served. 

Monster Eyeballs! {Purple Berry Macaroons}

Happy Halloween peeps! Everyone knows that Halloween means you're in for a sugar overload. If your a mom you know that the entire month of October means sugar overload central, prepare the insulin for a diabetic coma any second sort of situation. Seriously. I volunteered at my 3rd graders Halloween party (still amazed someone hasn't petitioned, rallied and picketed that it be renamed "Fall Harvest Festivities Celebrations") and the amount of cookies, cupcakes, candies, fruit punch and crackers that were involved made me cringe.






Why people? Why must Halloween be associated with buckets or pillowcases full of sugar? Every year I struggle with either not passing out anything at all (which I just can't bring myself to do) or handing out prizes and toys which I tried one year and got egged for the trouble. Damn teenagers.


Which coincidentally brings me to cookies. Obviously. Am I a hypocrite? Possibly, but I'm talking macaroons people. Yes, coconut is a sugar, natural or not. I've debated this to death and am standing my ground that...

a. Yes, sugar is sugar but all things in moderation.
b. Not all sugar is created equal, natural is better than processed.
and
c. I like coconut so who gives a crap.

 Creepy, [naturally] sweetened cookies. 

Berries + Coconut + Bananas & Chocolate = ?

Deliciously spooky monster eyeballs of course! Frieking out your little ones is just an added bonus.

These come together in minutes, literally. Confession: I am not the worlds greatest baker. Anything involving sifting, fluffing, or basically measuring precisely quite frankly puts me off. 

These macaroons I made with ease with the help of my 4 year old, who oddly enough 'loooooveees' to bake.

You could use marshmallows which honestly would probably hold their shape and color better than these bananas did but I wasn't going for show quality here. 

I used a bigger, restaurant type straw to punch holes in the center of the bananas so that the

chocolate pieces would stay put. I used chocolate covered Acai berries to put in the middle but

any type of small chocolate candy will work.

Recipe from Leanne at Healthful Pursuit

PREP TIME 15 MINUTES      BAKE TIME    30 MINUTES      YIELDS    24 COOKIES

Ingredients 

2 teaspoon freshly ground chia seeds3 tablespoons water1 cup frozen mixed berries1 tablespoon honey½ teaspoon pure vanilla extract
1½ cups shredded unsweetened coconut1 banana, sliced with holes punched into the middle of each slicechocolate covered Acai berries or other chocolate pieces 

Instructions 

1. Combine chia and water in a small dish and set aside.

1. Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

1. Add mixed berries, honey, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.

1. Add chia mixture. Add coconut and mix with a spoon until it’s completely coated.

1. Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.

1. Bake in the oven for 15-20 minutes.

1. Remove from the oven and place banana and chocolate piece on top.

1. Return to the oven and cook for 2-3 minutes. 

1. Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.

Apple Cider & Pomegranate Popsicles {and a Give Away}

These naturally sweetened popsicles are a perfect early fall treat. We are loving the cooler weather here in The Valley of the Sun (by cooler I mean in the 90's) and sitting out on the back patio with one of these popsicles is a special after school treat for the boys. Little miss thinks that "Popsicles are the World's greatest of all foods ever!" I'll have to agree with her on this one.

With the overload of sweets and candy that seem to be everywhere in late October I am especially happy to give these to my kiddos for a special treat. Apple cider and pomegranate have lots of vitamins and antioxidants to fuel the bod.

I really loved the combination of sweet, spiced apple cider and 

mouth puckering tart pomegranate in these.

Zoko sent me one of their pop makers to trial and I gotta say, I'm very impressed! Not only can you pour just about any combination of flavors and ingredients in the Zoku including yogurts, fresh fruit and nuts and have a cold, sweet treat in less than 10 minutes but they don't come out freezer burned and rock hard like the popsicles I've made in the past. Totally cool.... get it....cool?  O.K. fine 80's humor aside these popsicles rock! ;}

Love the cute, modern design! What color would you choose?

Next on my list? Chocolate pops! Thanks goodness these freeze super fast for those last minute chocolate emergencies!

photo source: Kid Crave

You Will Need

1 cup vanilla almond milk (helps the pops to not be like an ice cube in texture)
1 cup apple cider
2 tablespoons real maple syrup (not the artificially flavored kind)
1/2 teaspoon real vanilla
dash of cinnamon
1/2 cup pomegranate juice

Pour the pomegranate into the Zoku maker and let sit 5-6 minutes
Blend the remaining ingredients in a blender till combined.
Using a small funnel, pour the apple mixture into the Zoku, on top of the now frozen pomegranate juice.
Wait another 5-6 minutes and watch as they freeze in front of your eyes on your countertop!

Give Away is for 1 triple Zoku pop maker (they also come in single and duo) in the color of your choice, a $49.95 value.
Winners must live in USA or Canada





a Rafflecopter giveaway

Healthy Pumpkin Quinoa Cookies

I am pretty sure that I was an extremely well mannered and very grateful child. I know that I  NEVER traded my lovingly packed brown sack lunch which was made up of either  PB&J or Spam sandwiches, yes Spam, and crudités for unhealthy, sugar laden treats like Ding Dongs (which were gloriously wrapped in tin foil) and Twinkies that the other kids (who's parents obviously didn't love them) sported in their Rainbow Bright lunch boxes. Indeed, I was an unusually thoughtful and agreeable child (not to mention cute and lovable) who never, ever, EVER complained about or threw away her healthy, home made lunches. 

The End. (Nobody who reads this knows my parents right?)

My children, my own flesh and blood are tempting my patience when it comes to eating healthy, home made foods. Yes, I have succumbed to the fact that each of my 4 children go through their phases of not liking one thing or another, never at the same time mind you. And I have relented to the reality that dinner time is more akin to an ugly, major court hearing where I am the judge, lawyer, jury and henchman.  

What manages to get on my very last, frazzled nerve however is that my spawn  children begged and pleaded on their adorable little knees to pleeeease make them lunch because the school lunches were "gross" (can't disagree there). So I did. Again.

And they are complaining about it.

Again.

I roasted a 'pie' pumpkin at 400F for about 40 min. then scooped out the flesh and pureed. Your cookies will be much lighter in color then if you use canned pumpkin. Make sure you poke several holes in you pumpkin before roasting to let out steam! Otherwise it can explode, trust me. :(

 In fact, child numero dos had the nerve to tell me that he "changed his mind, the school lunches weren't so bad after all."  Punk.

I mean I have been making these cute little treats packed lovingly with a love note from Dear ol' Mom.

Pinterest pinners must not have boys.

These pumpkin cookies were a hit with the Spawn, the Kale pesto turkey wraps, not so much. Baby steps. I think I will stick to making these for breakfast cookies and after school snacks. 

Recipe Source:  Healthful Pursuit

YIELDS  24 SMALL COOKIES       PREP TIME  15 MINUTES    BAKE TIME 30 MINUTES

Ingredients: 

• 1 1/2 cup water
• 3/4 cup raw quinoa
• 1 cup (150 grams) all-purpose flour
• 1/2 cup coconut sugar 
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 1/2 cup (130 grams) pureed pumpkin
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 1 egg white 
• 2 tablespoons maple syrup

Directions:

Add quinoa to a fine mesh stainer and rinse well. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Uncover, remove from heat and allow to cool for a few of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Add 1½ cups of the cooked quinoa to the dry ingredients. Stir until combined.Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. Scoop into small balls and place on prepared baking sheet. They will not spread out, so you can keep the cookies close. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Cookies will become firmer as they cool.

IN WITH THE COLD

Enjoying Maui last month

I am such a wimp when it comes to the cold or extreme heat and it calls for creative indoor workout preparation for the long winter months ahead.  There is this motivational poster that says “There is no such thing as bad weather, just soft people”.  Well pull up my socks and call me soft…because I am definitely not one to venture into the cold, sleet, snow, or hail for a walk or WOG (walk/jog).  I am a fair weathered fitness gal and am happy to say that I may be soft on the inside, but my body tells a much different story on the outside without facing the weather extremes.

 

I believe it is just all preference of course when it comes to working out, and I

choose to exercise without battling the elements.  Hats off to those who love all that stuff, and in a way it sounds really cool when I read workout stories that deal with extreme environments.  This gal would literally freeze into some sort of ice crystal mess with aching ears, and numb hands and feet. 

That is one COLD TURKEY!!!

 

 

This means preparing differing indoor workouts because I am all about muscle

confusion and keeping fitness fun.  I am one to get bored doing the same thing too many times and having a plan always works best for accountability and will ensure that I am ready to go.  I enjoy HIIT (High Intensity Interval Training) workouts and can write one of those up in a jiffy.  HIITs are probably my favorite due to covering so many muscle groups very dynamically in a short period of time.  I like to complete at least 30 minutes during a high intensity workout.  Then there are my slower paced cardio, core and stretch days which I really like when my energy is not where it should be, or my muscles are sore and need to recover.  Another fabulous workout that I love to create is a Pyramid, where I select four to five movements and start either at the bottom or top of the pyramid and work the reps up or down depending on how I want to  begin.  This type of workout makes me feel very accomplished, and I am pretty spent at the end.  It can take me a good hour to get through a pyramid that has ten steps to it.  I can’t leave out my circuit training, another great way I enjoy exercise, and utilizing my smith machine or free weights to complete a variety of strength moves that can be focused on all over body or body part selective. 

 

The wonderful thing about exercise is making it my own, and doing the things that I enjoy.  That is so important because if I did not like what I was doing, I would not be coming back for more that is for sure.  The fact that exercise is part of my lifestyle feels good and it is a “want to” for me and although I do understand the importance for my health as a “have to”, I would not feel like ME if I did not challenge my body physically regardless of the health importance.  It is such a gift to be able to exercise and that is how I look at it, and I am not going to let bringing in the cold stop me.  I just adapt, change and create what will work for me during a time that I will miss being outside as much. 

IN YOUR FACE MOTIVATION

 

 

 

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding!

Stay Healthy~

Darla