So, the fam is officially “In Training”. Andrew has hockey tryouts coming up in a few weeks. After seven long weeks, Nina had her cast removed, and now her pathetic, little chicken leg needs some attention. And me? Well, I’m always in training. I would like to actually put on a bathing suit and head to the beach this year without fearing the folks from the aquarium will come try to put me back in the water. And my husband? Well, he eats pretty much whatever I cook, so I guess he’s along for the ride whether.
Yesterday I noticed I had a package of ground chicken that had to be used. I was planning on making some chicken chili, but was not really in the mood for a Mexican vibe. So, I went to my Soups/Stews board and thought I’d try something new. I’ve been doing that a lot lately. I’m so proud of myself!
I came across this recipe from Cookin Canuck. It looked so delicious and I actually had the ingredients (although out of necessity, I made a couple of tweaks). This was my guy.
First let me say, Dara at Cookin Canuck is UH-MAY-ZING! Her website is loaded with information, helpful healthy living articles, not to mention her own personal transformation. She is my new blogger crush! I spent so much time on her site, this soup almost didn’t get made. I had a hard time tearing myself away. Please stop by and visit her. You will not be disappointed.
Now, all of you out there know that soup is a dieters best friend. Healthy, hearty and best of all, nutritious. If you are looking to break away from boring soups or canned varieties, I urge you to try this. It is flavorful, satiating, simple, quick and just plain delicious.
Oh, and by the way, I gained 1.6 pounds this week. Yup, it’s true. So, I will be eating LOTS of soup and putting in some extra workouts to get back on track.
I read a quote this week that I will try to remember.
“If you get a flat tire, you change it and move on. You don’t slash the other three”.
Chicken and Roasted Butternut Soup with Quinoa
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups lower sodium chicken broth
1 lb. ground chicken
1 tbsp olive oil
1 large sweet onion, chopped
1/2 tsp. salt (more to desired taste)
2 large cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa, rinsed
Freshly ground black pepper, to taste
1 Tbls. dried parsley or 1/4 cup minced fresh flat-leaf parsley (if you prefer)
1. Preheat oven to 375F. Place squash on a rimmed baking sheet and roast 15-20 minutes until fairly tender. Mash slightly with a potato masher or back of a fork and set aside.
2. While squash is roasting, saute chicken, onion, garlic, olive oil, salt and oregano in a large pan over medium-high heat until chicken is just browned and onions are translucent. Chicken will continue to cook slightly when added to the soup.
3. In a large saucepan set over medium-high heat, bring the chicken broth, and tomatoes to a simmmer. Add all remaining ingredients and simmer until quinoa turns translucent. (approximately 15 minutes).
4. Season to taste. Serve and enjoy!
Note: This stew thickened quite a bit overnight as the quinoa absorbed more liquid. I added a small can of chicken broth to the container and stirred it in and brought it for lunch, and I must say, it was even better the next day! Feel free to eat it as a thick stew though if you want. But I wanted something slightly thinner and the additional broth did not affect the taste at all.
Original recipe adapted from the wonderful Cookin Canuck