OVER MIXING RECIPES

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ROASTED CHICKEN & WINTER SQUASH OVER MIXED GREENS RECIPE ...



Roasted Chicken & Winter Squash over Mixed Greens Recipe ... image

This hearty salad comes together with little effort, since the squash and chicken can roast together on the same sheet pan. Prep the dressing and the salad greens while the chicken is roasting.

Provided by Andrea Kirkland M.S., RD

Categories     Healthy Delicata Squash Recipes

Total Time 45 minutes

Number Of Ingredients 15

2?½ pounds delicata or acorn squash (see Tip)
3 tablespoons extra-virgin olive oil, divided
2 tablespoons whole-grain mustard, divided
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 teaspoon grated lemon zest
2 tablespoons lemon juice, divided
1 teaspoon ground pepper, divided
½ teaspoon salt, divided
1 pound boneless, skinless chicken breast
1 tablespoon pure maple syrup
1?½ teaspoons fresh thyme leaves
8 cups mixed salad greens
4 teaspoons grated Parmesan cheese
4 teaspoons salted roasted pumpkin seeds

Steps:

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
  • Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.
  • Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
  • Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.
  • Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.

Nutrition Facts : Calories 415.1 calories, CarbohydrateContent 38.7 g, CholesterolContent 84.2 mg, FatContent 16.5 g, FiberContent 7.2 g, ProteinContent 31 g, SaturatedFatContent 2.7 g, SodiumContent 565.8 mg, SugarContent 10.3 g

LEFTOVER TURKEY & STUFFING CASSEROLE RECIPE - FOOD.COM



Leftover Turkey & Stuffing Casserole Recipe - Food.com image

I made this up when DD had her wisdom teeth out. She wanted a turkey dinner similar to Thanksgiving in June!! I needed to use up all the leftovers so this was it!! You can use boxed stuffing if you need to, you would need 2 6oz packages of seasoned stuffing mix. You can make this ahead very easily...just remember the cooking time will be extended

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 11

6 -8 cups prepared stuffing, 3/4 of it for the bottom the rest for dotting on top
2 cups cooked turkey
16 ounces frozen mixed vegetables, thawed and slightly cooked
3 -4 green onions, diced
1/2 cup reduced-fat mayonnaise (Hellmans is what I use)
1/2 cup plain low-fat yogurt
pepper
1 (10 3/4 ounce) cream of chicken soup
1/4 cup whipping cream or 1/4 cup milk
2 cups shredded cheese, divided
1/4 teaspoon tarragon (optional)

Steps:

  • Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing.
  • Place turkey and mixed vegetables.
  • In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese.
  • Pour over the veggie and turkey layer.
  • Sprinkle the rest of the cheese over the top.
  • Sprinkle more of the stuffing -- dotting over the top -- .

Nutrition Facts : Calories 581.1, FatContent 32, SaturatedFatContent 10.8, CholesterolContent 64.1, SodiumContent 1524.8, CarbohydrateContent 49, FiberContent 7, SugarContent 5.2, ProteinContent 24.8

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