Chicken and Squash Soup

Perfect for Fall!

Another recipe from pinterest that turned out absolutely delicious only this one is healthy.  ;)

Ingredients:

1 squash (the recipe called for butternut, I used acorn)
Chicken (I used thawed chicken thighs)
4 cups chicken broth
1 cup onion
2 cloves garlic
1 can kidney beans
1 can diced tomatos
1/2 cup uncooked quinoa
parsley
bay leaves
salt and pepper to taste

- Steam the squash:  Cut it in half and place it in a glass dish cut side down with a cup of water.  Cover tightly with foil and bake in the oven at 350 for 1 hour.  When done mash one side of the squash and cut the other half into chunks for the soup.
- Pour the chicken broth into a pan.  Place the chicken in the broth and cover.  Cook on Medium-High heat for 15 minutes or until cooked through.  Pour chicken and broth into bowl for later use.
- Put a little drizzle of oil in the pan and cook the onion and garlic until soft.
- Add the broth, the mashed squash, the tomatoes, and the quinoa.  Cook over medium heat for 15 min.
- Add the chicken, the chunks of squash, the kidney beans and cook for 5-8 min.  Add the parsley and bay leaves.
- Salt and pepper to taste.  Serve hot.

This kept really well for a week and then it was gone.  Enjoy!

Shannon

Kay's Jambalaya

Ingredients:
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
2 TB butter
1 14.5oz can diced tomatoes
1 1/2 cup chicken broth
2/3 cup long-grain rice
1 tsp dried basil
1/2 tsp garlic salt
1/4 tsp pepper
1/4-1/2 tsp bottled hot sauce
1 bay leaf
1-2 cups cooked chicken, cubed
1-2 cups cooked sliced Italian sausage (heat via your preference)
1-2 cups cooked shrimp

Directions:
In a large skillet cook celery, onion, and pepper in butter until veggies are tender. Stir in undrained tomatoes, broth, rice, and seasonings. Bring to a boil. Reduce heat and cover. Simmer 20 minutes. Add chicken and sausage and continue cooking until heated through. Discard bay leaf. Add shrimp last. (She usually doubles this recipe)