Spicy Squash Casserole Side Dish

Spicy Squash Casserole Side Dish

Our 1-year-old son can be a fussy eater, and my husband is mostly a "meat and taters" man. But both my guys love this cheesy squash bake! Often, I make a double batch of it and take one to the 4-H nutrition class I teach. It's a "hit" there, too. If you're a pressed-for-time cook like I am, this squash casserole will streamline your menu planning.

8-10 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

• 4 eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 cup biscuit/baking mix
• 1 can (4 ounces) chopped green chilies, undrained
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 cups (8 ounces) shredded cheddar cheese
• 4 cups chopped yellow summer squash or zucchini

Directions

• In a large bowl, combine the eggs, oil and biscuit mix. Stir in the
• chili peppers, onion, garlic and half the cheese. Stir in squash.
• 
  
• Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
• 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or
• until cheese is melted. Yield: 8-10 servings.
• 
  

Nutrition Facts: 1 serving (3/4 cup) equals 274 calories, 21 g fat (7 g saturated fat), 109 mg cholesterol, 359 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein.

Thai Chicken Pizza

Thai Chicken Pizza

8 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 prebaked 12-inch pizza crust
• 1 tablespoon olive oil
• 4 ounces ready-to-serve roasted chicken breast strips
• 2 to 3 large fresh mushrooms, thinly sliced
• 1/4 cup plus 2 tablespoons Thai peanut sauce, divided
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup thinly sliced red onion
• 1/2 cup fresh snow peas, halved
• 1/4 cup chopped sweet red pepper
• 1/4 cup julienned carrot
• 2 green onions, sliced
• 1/2 cup salted peanuts

Directions

• Place crust on an ungreased 12-in. pizza pan; brush with oil. In a
• small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce;
• spread over crust. Sprinkle with 1 cup cheese.
• 
  
• Layer with the red onion, snow peas, red pepper and carrot. Sprinkle
• with remaining cheese. Top with green onions and peanuts. Drizzle
• with remaining peanut sauce.
• 
  
• Bake at 450° for 10-12 minutes or until cheese is melted.
• Yield: 8 slices. 

Nutrition Facts: 1 serving (1 slice) equals 326 calories, 16 g fat (4 g saturated fat), 26 mg cholesterol, 777 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.

Pumpkin Thai Peanut Soup

PUMPKIN THAI PEANUT SOUP

Pumpkin Thai Peanut Soup  Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.  1 tablespoon butter 1 medium onion, diced 3 garlic cloves, sliced One, 15-ounce can Libby's 100% Pure Pumpkin ½ cup peanut butter 3 cups chicken broth 2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh! Sea salt and freshly ground black pepper  Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.  Serves 6 Calories 195, fat 3 g, carbs 21 g, protein 3 g Pumpkin Thai Peanut Soup  Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.  1 tablespoon butter 1 medium onion, diced 3 garlic cloves, sliced One, 15-ounce can Libby’s 100% Pure Pumpkin ½ cup peanut butter 3 cups chicken broth 2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh! Sea salt and freshly ground black pepper  Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.  Serves 6 Calories 195, fat 3 g, carbs 21 g, protein.