Menu
  1. Facebook
  2. Instagram
  3. Youtube
  4. Pinterest
  5. TikTok

Category: Lunch

Chicken and Butternut Squash Quesadilla

Posted on by Nick

Chicken Squash Quesadilla

Ingredients

  • 2 Joseph’s Lavash, cut in half
  • Coconut or olive oil spray
  • 1 cooked chicken breast, diced
  • 1 cup butternut squash, cooked and diced
  • ½ cup black beans, drained
  • ½ cup canned tomatoes with diced green chilies, drained
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • Salt & pepper to taste
  • 1 cup reduced-fat cheddar or Monterrey Jack cheese, shredded

Instructions

  • In a large bowl, combine ingredients from chicken through salt and pepper.
  • Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
  • Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread on top.
  • Heat for 2 to 3 minutes and flip.
  • Cook an additional 2 to 3 minutes until lavash is toasty brown.
  • Repeat for the other quesadilla.
  • Serve warm!

Notes and Tips

In the produce section, you can sometimes find chopped butternut squash. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.

Squash & Carrot Pasta with Turkey Sausage Marinara

Posted on by Nick

zuccini carrot pasta

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 2-3 medium-sized zucchinis, ribboned
  • 3 large carrots, ribboned
  • 2-3 medium-sized yellow zucchini squash, ribboned
  • 1 lb. of Lori Harder Turkey Sausage (click HERE for the Recipe)
  • 1 jar low-sugar, low-sodium red pasta sauce (I like Newman’s Own)

Instructions

  • In a large saucepan, heat olive oil and add zucchini, carrots and squash. Sauté until cooked through.
  • While veggies are cooking, combine Turkey Sausage and pasta sauce in a saucepan and heat.
  • Plate veggies and top with the turkey sauce, and serve warm!

Notes

Want to add some more zing to the dish? Top with crushed red pepper flakes and 1 Tbsp. of Parmesan cheese.

Fool-Me-Not Squash & Cheese

Posted on by Lori Harder

squashandcheese

Ingredients

  • 1 spaghetti squash, cooked
  • ½ Tbsp olive oil
  • 1 lb. Lori Harder’s Italian Turkey Sausage (Click HERE or see Notes below for recipe!)
  • 4 oz. low-fat shredded Swiss cheese
  • 4 oz. low-fat shredded cheddar cheese
  • 1 cup all-natural or use Our Bread Crumbs (see cookbook for recipe!)
  • ½ Tbsp. salt
  • ½ Tbsp. black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Cut spaghetti squash length-wise and remove the “guts” so only the meat of the squash is left.
  • Rub olive oil into the insides of the squash, and season with salt and pepper to taste.
  • On an aluminum foil-lined baking sheet, place both sides of the squash, face down, on sheet and bake for 35-45 minutes or until the squash shreds easily with a fork.
  • Shred the spaghetti squash. Then combine all ingredients and transfer to a non-stick sprayed casserole dish.
  • Bake for 10-15 minutes or until edges are golden brown.
  • Serve warm and enjoy!

Notes

Lori Harder’s Italian Turkey Sausage

  • 16 oz. lean ground turkey
  • 2 tsp. olive oil
  • ½ tsp. garlic powder
  • 2 tsp. Italian seasoning
  • 2 Tbsp. fennel seed
  • ½ tsp. red pepper flakes
  • ½ tsp. smoky paprika
  • ¼ tsp. ground cayenne pepper (optional)
  • Salt & pepper to taste
  • Heat olive oil in frying pan. Add the ground turkey and all seasonings, and cook until well done. Chop turkey, while frying, into hamburger consistency.