Creamy Polenta with Roasted Vegetables and Turkey Sausage

Creamy Polenta with Roasted Vegetables and Turkey Sausage

adapted from Williams Sonoma

Creamy polenta is like  warm hug, smooth and creamy. If you don't have fontina use any melty cheese.

Aleppo pepper is one of my new favorite spices. It is peppery but fruity too.

Makes 3 servings                                                        9 WW points / serving

1/2 cup polenta

2 1/2 cups water
1/4 tsp. Kosher salt
6 oz. butternut squash, peeled, seeded and cubed
4 oz. brussels sprouts, halved
1 1/2 tsp.. olive oil
1 1/2 tsp. balsamic vinegar
1/2 Tbsp. butter
1 1/2 oz. shredded fontina cheese
1 Tbsp. grated Parmesan cheese
Kosher salt and Aleppo pepper or freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish

1. Preheat an oven to 450°F.
2. In a medium saucepot, bring the water and salt to a boil.
3. Stir in the polenta and bring to a boil.
4. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.
5. Line a baking sheet with foil or parchment.
6. In a bowl, toss the squash and brussels sprouts with the olive oil and vinegar, season well with salt and pepper
7. Spread the vegetables into a single on the lined baking sheet,; Add the sausages to the pan.
8. Roast in the preheated oven until the vegetables are tender and the sausages are cooked through, stirring once, about 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.
9. When the polenta is soft and creamy, stir in the butter and cheeses until melted; Season to taste with salt and pepper.
10. Spoon the polenta onto plates; Top with the roasted vegetables and sausage.
11. Garnish with parsley before serving.

Enjoy!

Roasted Drumsticks with Butternut Squash and Cannellini Beans

Roasted Drumsticks with Butternut Squash and Cannellini Beans

adapted from Food Network

When you are cooking for two, a sheet pan meal is really just a baking pan meal. Although you could use a sheet pan, since we are adding chicken stock part way through cooking I didn't want it to spread out too much.

If you do not have cannellini beans substitute any canned beans you have on hand.

Makes 2 servings                                                            10 WW points / serving

6 oz butternut squash, peeled and cubed

1/2 can cannellini beans, drained and rinsed

1/2 lemon, zest removed in large strips

1/2 small red onion, sliced

1 Tbsp. olive oil

Kosher salt & freshly ground black pepper

4 chicken drumsticks

1 tsp. Dan-O's Original Seasoning™ or your favorite chicken seasoning

2 Tbsp. golden raisins

1/2 cup Homemade Chicken Stock or canned broth

Fresh snipped parsley or cilantro for serving (optional)

1. Place your baking pan on the bottom rack of the oven and preheat the oven to 500F.
2. In a medium bowl combine the squash, beans, lemon zest, lemon, onion, olive oil and salt and pepper to taste; Toss to coat.
3. Season the chicken with Dan-O's Original Seasoning™; set aside.
4. Coat the heated pan with cooking spray and spread the squash mixture out evenly.
5. Nestle the chicken into the vegetables; return the pan to the oven and bake 20 minutes.
6. Add the chicken stock and raisins to the pan; Continue cooking until the chicken is browned and cooked to an internal temperature of 165F, about 10 more minutes.
7. When you remove the pan from the oven, use tongs to squeeze the roasted lemon juice over everything.
8. Serve the chicken with the vegetables and a garnish of parsley.

Enjoy!

Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage

adapted from Gourmet October 2005

The combination of sage and balsamic goes well with any roast meat.

Remember to save the seeds from the squash to make Roasted Winter Squash Seeds

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1 1/2 shallots, halved lengthwise and thinly sliced

1 lb. butternut squash, peeled, halved, seeded and cut into 1/2 inch pieces

1/4 cup homemade chicken stock or canned broth

1 tsp. Truvia brown sugar blend

1/4 tsp. finely chopped fresh sage

1/4 tsp. salt

1/2 tsp. fig balsamic vinegar or balsamic vinegar

Kosher salt and freshly ground pepper to taste

1. In a skillet coated with cooking spray, cook the shallots and butternut squash, stirring until the shallots are softened, about 3-4 minutes.
2. Add the stock, Truvia, sage and salt; stir until Truvia is dissolved.
3. Simmer, covered, stirring occasionally, until the squash is tender, about 8 minutes.
4. Remove from heat and stir in the vinegar.
5. Season to taste with salt and pepper before serving.

Enjoy!

Garlic Mashed Butternut Squash

Garlic Mashed Butternut Squash

adapted from Food & Wine November 2012

Since we are trying to lead a lower carb lifestyle, we substituted roasted, mashed butternut squash for potatoes.

When ever you cook a squash, reserve the seeds to make roasted seeds. You can roast any type of winter squash the same way you would pumpkin seeds.

Makes 3 servings                                                    0 WW Blue points / serving

2 lb. butternut squash, peeled and sliced into 3/4-inch slices

6 garlic cloves, peeled

1/2 jalapeno, seeded

Cooking spray

1 rosemary sprig

Kosher salt & Freshly ground black pepper

1 Tbsp. Parkay cooking oil spray              

1. Preheat the oven to 400F.
2. Spray foil lined baking sheet with cooking spray.
3. Place the squash, garlic and jalapeno on the baking sheet and spray again with cooking spray; Sprinkle with salt and pepper.
4. Cover with foil and roast until tender, about 45 minute.
5. Discard the rosemary and mince the jalapeno.
6. Transfer the squash, garlic, minced jalapeno and cooking oil spray to the bowl of a food processor* and pureed to desired consistency.
7. Season to taste with salt and pepper before serving.

Enjoy!

* Alternatively, you can transfer the vegetables and cooking oil spray to a bowl and mash with a potato masher.

Mashed Butternut Squash with Caramelized Onions

Mashed Butternut Squash with Caramelized Onions

adapted from EatingWell.com

Mashed Butternut Squash with Caramelized Onions served with Scallops Provençale

Serves 3 - 4                            0 WW Blue Points / serving

1 1/2  lb. butternut squash, halved and seeded

Cooking spray

1 large onion, diced

1/4 tsp salt

1/2 tsp champagne vinegar

Freshly ground black pepper to taste

1. Preheat the oven to 375F.
2. On a baking sheet coated with cooking spray, place the squash flesh side down and roast until tender about 45 minutes.
3. In a sauté pan coated with cooking spray, cook the onion over low heat until soft and sweet, about 10-15 minutes.
4. Stir in the vinegar and pepper and cook until the vinegar evaporates.
5. Scrape the flesh out of the butternut squash and add to the caramelized onions.
6. Return the heat to low and mash. stirring to blend in the onions.
7. Serve warm.

Enjoy!

Very Veggie Tomato Sauce

 Very Veggie Tomato Sauce

Want to get some extra vegetables into someone. Try this sauce to be served over pasta, zoodles, sausages, meatballs or chicken.

Makes about 1 quart            0 WW Blue points

1/4 leftover roasted butternut squash or 1 zucchini, chopped

2 small carrots, chopped

1 medium onion, chopped

6 ounces sliced fresh mushrooms

1 bell pepper, chopped

Cooking spray

3 cloves garlic, minced

1 1/2 tsp Italian seasoning

1/2 tsp kosher salt

1/2 tsp red pepper flakes (optional)

1 can (28 ounces) crushed tomatoes

1/4 cup dry red wine

1/2 cup water

1. Preheat the oven to 400F. Toss the zucchini (if using), carrots, onion, mushrooms, bell pepper, garlic, Italian seasoning, salt, and red pepper flakes (if using) in a roasting pan, coated with cooking spray. Roast until tender about 50 minutes.
2. Transfer the cooked vegetables, roasted butternut squash (if using) and the crushed tomatoes to a food processor. Process until smooth.
3. Transfer to a large saucepan and add the wine and water. Bring to a simmer, cover and cook for about 1 hour, stirring occasionally, to meld all of the flavors.