Tuesday, November 15, 2011

Healthy Fall Salad and Delicious Souffle

Wilted Spinach with Fall Fruit Compote and Chicken

This is a great recipe for just 2 people.  It is best made with leftovers.  It just makes preparation so much faster!

Here are my leftovers:

1 chicken breast seasoned with salt, pepper and garlic cut into chunks 
(I usually cook several chicken breasts at once and have them on hand for quick meals) I cook my chicken breasts in a grill pan but you could do them in a regular pan, on an actual grill or on a George Foreman...whatever floats your boat!

Compote (this was leftover from a stuffed porkloin I made earlier in the week...these measurements are my assumption of what was used in this salad...triple this recipe to stuff a porkloin- it will be one of the best things you've eaten)
1/8 c. raisins
1/8 c. dried cranberries
1/8 c. chopped walnuts/walnut pieces
1/2 apple diced
1/2 small yellow onion diced
1/2 tsp apple cider vinegar
salt and pepper to taste
chicken broth

I start with the onions and apples and saute them in a scant amount of olive oil (or butter) until they are softened I then add about 3 tablespoons of chicken broth and let it reduce.  I add raisins, cranberries and nuts last.  Once browned I add another splash of chicken broth and let it reduce again.  Add chicken in at the end just to warm it up.

Fresh additions:
6-8c. fresh spinach

In the same pan, throw in spinach tossing to coat in compote mixture.  Let sit 3 minutes then remove from heat, tossing again and let it sit as it wilts

Butternut Squash Souffle!!

This recipe is a great alternative to sweet potato casserole for Thanksgiving. WAY fewer calories in this one!

Ingredients and Directions:
1 butternut cooked squash- there are many ways to go about cooking this. I put mine in a 400 degree oven for 30 45 minutes.  It was very easy to cut it, remove the seeds and goo and then scoop it away from the skin.
3T butter (or butter substitute)
1/3c. higher fat milk (easily made dairy free with almond milk)
1/3c. sugar (this was 2/3 less than the recommended amount in the recipe.  I think you could even omit sugar altogether)
1 1/2t. salt
1/2-1t cinnamon
1/2 t. nutmeg
1 1/2t. fresh ground black pepper
4 eggs at room temp

Put all ingredients except eggs in the blender and puree to an even consistency, add eggs altogether but just pulse the blender to blend eggs into mixture.  DO NOT OVER BLEND!

Pour mixture into a souffle dish or casserole and bake for 1 hour in an oven preheated to 325.


Happy Fall Ya'll!

1 comment:

  1. ooooh can't wait to try the butternut squash dish! yum!