Butternut Squash Fajitas

4 cups butternut squash in ½ inch cubes
1 19 oz can chickpeas, drained and rinsed
1 red onion sliced into ½ inch strips
2 bell peppers, sliced
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chili powder
1.5 teaspoon cumin
1.5 teaspoon paprika
½ teaspoon garlic powder
2 tablespoons olive oil
juice from 1 lime

Heat oven to 425°F. Spread all fajita ingredients out evenly on a large baking pan.
Bake for 45 minutes, flipping everything halfway through.


Makes 4 servings

400 calories (serving)
100 calories for 1 wheat tortilla

Can be frozen. Be sure to thaw before baking.

CRANBERRY CHICKEN SALAD

Ingredients

2 cooked chicken breast halves, chopped
     (How to boil: When water starts boiling, cover, turn to low for 20 minutes)
½ cup dried cranberries
⅓ cup chopped pecans
⅓ cup celery, sliced thin
⅓ cup light mayonnaise
⅓ cup sour cream
1 tablespoon lemon juice
½ teaspoon curry powder
salt and pepper, to taste

Instructions

In a mixing bowl, combine the chicken, dried cranberries, pecans and celery. In another small bowl, whisk together the mayonnaise, sour cream, lemon juice and curry powder. Add salt and pepper to taste. Pour over the chicken mixture and stir to combine.
Serve the chicken salad on apple slices or with pita chips.

SOUTHWEST SWEET POTATO & LENTILS

Chili Lime Vinaigrette

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons honey

Salad

6 cups sweet potato cubes
1 tablespoon olive oil
1/2 teaspoon chili powder
One 19 oz (540mL) can of brown lentils, drained (OR COOK LENTILS)
One 11.5 oz (340mL) can of corn kernels, drained
1 bell pepper, sliced thinly

DIRECTIONS:

Shake together all vinaigrette ingredients and set aside.
Heat the oven to 425°F. Toss the sweet potato cubes in the olive oil and chili powder and roast in the oven for 10 minutes, turn, the bake for another 15 minutes or until cooked through.

Assemble the mason jars in the following order:
1 tablespoon of vinaigrette
1/2 cup lentils
1/2 cup corn kernels
1 cup sweet potato cubes
Bell pepper slices

ORANGE CHICKEN

Orange Chicken Sauce Ingredients:

o   1 Cup BBQ Sauce (Sweet Baby Ray’s)

o   1 Cup Sweet Orange Marmalade (Smucker’s)

o   2 TBSP Soy Sauce

Crispy Chicken Ingredients:

o   3-4 Chicken Breasts (We used 3)

o   1 Cup Flour/1 Cup Cornstarch (You can use both or either/or)

o   2 Eggs

o   Oil (We used vegetable oil)

Cooking Directions:

1.   In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.

2.   Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.

3.   Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.

4.   Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.

5.   Set the oily pieces on a paper towel and let drain.

6.   Add the chicken to the sauce and toss!

7.   Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli.