Tag Archives: healthy

Healthy Roasted Butternut Squash and Carrot Soup

The cold weather is hear, and that means soup season is here!!  I have spent quite a bit of time lately making large batches of different soups for our freezer, and this Roasted Butternut Squash and Carrot Soup is one of them.  As you can see I’ve been making a few batches of it to freeze in my plastic freezer Ball jars!

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Plus, look at what I found at the grocery store this year!

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Precut butternut squash for only $1.99 a package!!!  Wooohooo!  Last year I cut my middle finger right down to the bone while peeling a butternut squash (yes I was totally mature when showing people my finger Winking smile), and I was quite worried about peeling one again this year.  Now I don’t have toSmile.  If you don’t have access to precut squash, then I do have a tip for you.  My friend Christy, who is a total genius, taught me how to make peeling squash easier!  All you do is cut the top off of your butternut squash and throw that baby in the microwave.  Then, microwave it for a few minutes until the squash becomes a bit easier to work with…i.e. peel.  Pretty neat huh!  Thank you Christy!!

This hearty soup is a huge favorite in our house and will warm you up on those cold winter days!


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Ingredients:

  • 1 large butternut squash, peeled and cut into cubes
  • 3 carrots, peeled and cut into 1” pieces
  • 3 T extra virgin olive oil
  • 1 large onion thinly sliced
  • 1 large apple, peeled and thinly sliced (I use honey crisp when available)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2-3 sprigs of thyme
  • 1 quart (4 cups) chicken stock
  • salt
  • pepper

Directions:

Preheat oven to 400 degrees. Place the cut squash and carrots on a baking sheet lined with aluminum foil (this will make your clean up easier, trust me). Drizzle with extra virgin olive oil, and sprinkle with salt and pepper. I then use my hands to make sure all the veggies are coated with the oil, salt, and pepper. Roast in a 400 degree oven for 40-50 minutes, or until soft. While the carrots and squash are in the oven. Heat a large pot over medium low heat add olive oil. Then, add the sliced apple and onion. Cook the onions until caramelized. Then add minced garlic, stir, and cook for about a minute.  Once caramelized, add the quart of chicken broth, sprigs of thyme, and bay leaf. Bring to a boil. Then, reduce heat to simmer for 10-15 minutes. Remove from heat and discard the thyme sprigs and bay leaf.  When the squash and carrots are finished, remove them from the oven and place on a cooling rack.  In batches, puree the roasted veggies and apple-stock in a food processor.  Serve and Enjoy!!!

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Preheat oven to 400 degrees.  Place the cut squash and carrots on a baking sheet lined with aluminum foil (this will make your clean up easier, trust me).  Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.  I then use my hands to make sure all the veggies are coated with the oil, salt, and pepper.  Roast in a 400 degree oven for 40-50 minutes, or until soft.

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While the carrots and squash are in the oven.  Heat a large pot over medium low heat add olive oil.  Add the sliced apple and onion.  Cook the onions until caramelized.  Then add minced garlic, stir, and cook for about a minute.

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Once caramelized, add the quart of chicken broth, sprigs of thyme, and bay leaf.  Bring to a boil.  Then, reduce heat to simmer for 10-15 minutes.  Remove from heat and discard the thyme sprigs and bay leaf.

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When the squash and carrots are finished, remove them from the oven and place on a cooling rack.

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In batches, puree the roasted veggies and apple-stock in a food processor.


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This soup is perfect for freezing or serving up the same day!!  Enjoy!!

Healthy Fiesta Stuffed Red Peppers

I normally call these “stuffed peppers” when I’m making them, but I figured they needed a better name if I was going to post the recipe.  So, I let my son come up with the name, and he came up with the “fiesta” part.  These peppers are protein packed and full of healthy nutrients, and I know you will love them!

This is a wonderful and healthy meal to make for your family, and it will make everyone happy too!  You will use ground turkey breasts instead of other ground meats.  Please make sure you get the “ground breast.”  Don’t get just ground turkey.  If you don’t get the breast you are just getting meat that is just as fatty as regular ground beef.

On a side note, sometimes I have a bit of “stuffing” left over from stuffing the peppers.  I will use it to make lettuce wraps for a healthy packed lunch.


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Ingredients:

  • 1 lb ground turkey breast
  • 4 red or yellow peppers, halved and cleaned out
  • taco/fajita seasoning mix
  • 2/3 c water
  • 1 15 oz can of black beans
  • 2/3 c frozen corn
  • 1 c fresh salsa (jarred can work here too)
  • 1 1/2 c cooked rice
  • shredded cheese of your choice

Directions:

Cook the ground turkey breast over medium heat until thoroughly cooked.  Preheat oven to 350 degrees. While the meat is cooking, halve and clean the peppers for stuffing.  Once the meat is done cooking combine the taco/fajita seasoning with 2/3 c water.  Add the seasoning and water mixture to the cooked meat. Reduce heat and let simmer until there really isn’t any liquid left in the pan.  In a large bowl add the cooked turkey, corn, beans, rice, and salsa. Gently mix to combine.  Stuff the peppers with the mixture. Add 1 cup of water to the baking dish. This will help to soften the pepper and keep them from sticking to the baking dish. Cover with aluminum foil, and bake for 45-50 minutes. About 10 minutes before the peppers are done, remove them from the oven, add the cheese to the tops and place back in the oven uncovered until the cheese melts.  I like to garnish my peppers with scallions and fat free sour cream. Enjoy!!

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Preheat oven to 350 degrees.  While the meat is cooking, halve and clean the peppers for stuffing.

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Once the meat is done cooking combine the taco/fajita seasoning with 2/3 c water.

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Add the seasoning and water mixture to the cooked meat.  Reduce heat and let simmer until there really isn’t any liquid left in the pan.

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In a large bowl add the cooked turkey, corn, beans, rice, and salsa.  Gently mix to combine.

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Stuff the peppers with the mixture.  Add 1 cup of water to the baking dish.  This will help to soften the pepper and keep them from sticking to the baking dish.  Cover with aluminum foil, and bake for 45-50 minutes.  About 10 minutes before the peppers are done, remove them from the oven, add the cheese to the tops and place back in the oven uncovered.


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I like to garnish my peppers with scallions and fat free sour cream.  Enjoy!!

Sweat and an Easy Protein Smoothie

Shoulders, Jacks, & Abs

This is an easy shoulder circuit that I do when I need a quick workout!

You will do 3 sets of shoulders while doing Jumping Jacks and Abs in-between each shoulder rep. I usually do a 1 min recovery time in-between each set. Get ready to sweat!


After my workout I made a quick and Easy Fruit Protein Smoothie.



I used already cut frozen fruit (using frozen fruit makes the smoothie thicker), 6 oz of Greek fruit yogurt, protein powder, and milk.

I then blended it in my little blender



And you end up with a super easy, delicious, and healthy smoothie!!  Enjoy!!