Healthy Recipes

NUTRITION

Turkey, Craisin, and Apple Stuffed Acorn Squash

This recipe makes four servings. 2 acorn squash 12 ounces ground turkey 1 yellow onion 4 celery stalks ¼ cup of dried cranberries 2/3 cup of chopped apples, fresh, frozen or canned 1 tablespoon thyme, minced 2 tablespoon fine breadcrumbs 2 tablespoons parmesan 1 tablespoon low-sodium chicken base 1 tablespoon minced garlic 1 tablespoon of cooking oil 1. Preheat oven to 400 F. 2. Wash the squash. Remove the stem and keep the skin on. 3. Place stem-side down on a flat surface and cut the squash down the middle, vertically. 4. Scoop out the seeds and discard. 5. Spray the sections with oil. 6. Place the squash in the oven and roast for 40-45 minutes, until fork tender OR partially steam then finish in oven, so they do not get too brown. 7. In the meantime, heat a pan on the stove on medium-high heat. 8. Add the oil, onions, thyme, and garlic. 9. Cook until onions are tender. 10.Add the turkey and cook until turkey is fully cooked. 11.Add apples, celery, and cranberries and cook for 3-4 minutes. 12.Add low-sodium chicken base. 13.Stir in breadcrumbs and parmesan cheese. 14.Taste filling and adjust seasonings as desired. 15.Fill the squash with the stuffing. Garnish with parsley to add a little extra color.

Notes: If it looks dry, add some apple cider. Feel free to replace the turkey with sausage if desired. Suggested side to serve with the stuffed acorn squash: roasted root vegetables. To make vegetarian, remove meat from recipe and use apple cider in place of chicken base to moisten.

French Quiche with Bacon and Onions

This recipe makes six servings. 1 pie shell 5 large eggs 1 cup chopped bacon ½ yellow onion 1 tablespoon thyme, minced 1 cup shredded gruyere, Swiss, or cheddar cheese Salt and pepper to taste 1. Preheat oven to 350 F. 2. Partially cook pie shell, about 8 minutes. 3. Let cool. 4. Lower oven temperature to 325 F, or lower fan to 350 F if using a nonconvection oven. 5. Saute bacon and onions. When nearly done add thyme, salt, and pepper. 6. Let cool. 7. Put bacon and onions in pie shell, then fill with egg. 8. Top with cheese. 9. Bake in oven until done, about 45 minutes. 10.Let it rest for about 10 minutes before cutting. 11.Cut pie into six pieces. 12.Serve warm.

Notes: Feel free to switch out the meat with any other desired meat. Suggested sides to serve with the quiche: a muffin, salad of any kind, stewed tomatoes, or fresh fruit. To make vegetarian, swap out bacon with 1 cup small-cut broccoli, spinach, or your favorite mushrooms! If using spinach, make sure to drain excess liquid once cooked.

Enjoy these nutritious meals and more at SourcePoint! Cafe 55 is open Monday through Friday from 11 a.m. to 1:30 p.m. For Delaware County residents 55+, lunch is available on a donation basis. (Suggested donation of $5.) Those under 55 may purchase lunch for $8.