Squash Pie :) YUMMY!

Ingredients:

6 medium yellow squash, sliced

1 stick smart balance butter

1/2 cup all-purpose wheat flour

1 cup baking stevia

1 tablespoon lemon extract

3 eggs

Three 9-inch prepared frozen pie shells, defrosted

Directions:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

Preheat the oven to 350 degrees F.

Transfer the squash to a blender. Add the smart balance butter and wheat flour and blend until pureed. 

Add the stevia, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.

Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

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Ground Turkey & Summer Squash Casserole

This was a very tasty meal, super fast and easy! Right after we had dinner, Jason was asking me to make it again soon! :) This is a great way to get in vegetables without the family complaining too much!

Ingredients:

• 1 pound of ground turkey
• 1 tablespoon of olive oil/ canola oil
• 2 cups of yellow summer squash
• 1 yellow onion chopped
• 2 eggs
• 1 cup of almond milk
• 1 1/2 tablespoon of cornstarch
• 1 cup of shredded mozzarella cheese
• 6 tablespoons of smart balance butter, melted
• 1/2 teaspoon of sea salt
• 1/4 teaspoon pepper
• 1 cup of whole wheat bread crumbs

Directions:

1. In a large skillet, cook turkey in oil over medium heat until no longer pink.Add the squash and onion. cook until vegetables are crispy.
2. In a small bowl, combine eggs, milk, cornstarch, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8" square baking dish. Sprinkle with bread crumbs.
3. Bake, uncovered, at 375 degrees for 35-40 minutes or until heated through.

Cindy's Low Fat Chicken & Vegetable Fettuccine Alfredo

Ingredients:

• 1 cup 1% low-fat milk (skim may be used, but creates a thinner sauce)
• 1 1/2 tablespoons butter (made with olive oil)
• 1 1/2 tablespoons whole wheat flour
• 3 tablespoons parmesan cheese
• 1/2 teaspoon minced garlic
• 1/2 tsp of pepper
• 1 tsp of sea salt
• Whole grain Fettuccine noodles
• 2 boneless chicken breasts (cut into strips)
• 3 tablespoons of olive oil
• 1 bell pepper- cut into slices
• 1/2 cup of thin sliced mushrooms
• 1 squash- cut into thin slices
• 1 tsp of basil

Directions:

Alfredo Sauce-

1

The key here is patience, add all ingredients gradually!

2

Melt butter in sauce pan on stove top with medium heat.

3

Gradually whisk in flour.

4

This will create a yellow paste.

5

Gradually add milk, whisking until incorporated and no lumps are present.

6

Continue to whisk until hot.

7

Usually 3-5 minutes.

8

The longer you cook the base (without the cheese) the thicker the sauce will be.

9

Add parmesan slowly, again whisking until incorporated.

10

Add crushed garlic and pepper.

11

Cook for 2 minutes or until cheese is melted.

12

Remove from heat.

Cook Whole Grain Fettuccine as directed, rinse and set to side

Chicken-

In a skillet- heat 3 tablespoons of olive oil over medium heat.

Add in chicken and parsley

Sauté chicken until lightly browned after 5 min, toss in squash, bell pepper, and mushrooms

Sauté until vegetables become soft

Enjoy!l