GARLIC STUFFED SQUASH WITH
SAUTEED CHICKEN
1 large acorn or butternut squash
5 cloves garlic
4 chicken tenders or 3 chicken breasts, skinned and boned, chopped into medium-small pieces
Spray oil
1 T olive oil
1 onion, chopped
10 mushrooms, sliced
4-5 roasted red and yellow peppers (Trader Joes), chopped into small pieces
1/2 can artichoke hearts in water, chopped into small chunks
salt and pepper
1/2 c grated mozzerella cheese
Slice squash open and scoop out seeds. Place halves face down in a shallow baking pan and put enough water in pan to cover bottom. Skin garlic cloves, but leave whole and lay in water around squash. Bake at 350 degrees for approximately 1 hour. Squash should be soft and scoop out of shell easily. Save the scooped out shells. THIS CAN ALSO BE DONE IN A MICROWAVE: PLACE ON PLATE AND COVER WITH A BOWL. MICROWAVE FOR 15 MINUTES.
Scoop into mixing bowl, leaving squash hull intact. Mash garlic and put in bowl.
Spray large saute pan and add chicken. Brown on all sides and cook through. Put in bowl with squash.
Put olive oil in pan and saute onion, garlic, and mushrooms until browned. Add vegetables and mix ¼ cup of the cheese in with the squash and chicken. Add roasted peppers and artichoke hearts.
Mix well and scoop back into squash hull. Top with remaining cheese and bake at 350 degrees for 10 - 15 minutes, or until cheese is melted and slightly browned.
4 servings. 4 points per serving
TACO SOUP
1 cup ground turkey (cooked and all crunched up)
1 cup red kidney beans(rinse)
1 pkg taco seasoning
1 can black beans (rinse)
1 can chopped or stewed tomatoes
1 carton low sodium fat free chicken broth
2 zucchini, sliced
2 yellow squash
1 C carrots
1 onion chopped fine
1 can Ortega diced chilies
Mix all ingredients together in large pot. Simmer 30 minutes.
This can be topped with a corn tortilla, sliced up and baked to a crunch in a hot oven, or a dollop of fat free sour cream.
1 cup = 2 pt.
With tortilla add another pt.
