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Slow Cooker Butternut Squash Chili

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Chilly nights can’t stand up to this warming, healthy butternut squash chili!

This recipe is the perfect combination of squash, beans, peppers, and tomatoes all slow-cooked in a savory broth. This healthy chili is guaranteed to satisfy!

A cold weather favorite, this is a delicious veggie chili is comfort in a bowl just like our traditional homemade chili.

Hearty & Healthy Chili

Butternut squash has great texture, a sweet taste, and is pretty versatile. You can eat it roasted in salads (with amazing warm apple cider vinaigrette), pasta, of course butternut squash soup.

This chili is packed with healthy, fiber-filled beans and veggies and makes for a great work or school day lunch as well! Easy to adjust for different diets! For a paleo version leave out the beans and add some chicken or beef instead. A vegetarian version is super easy, just use vegetable broth instead of chicken! Hearty Crockpot soups and chilis are quick and easy to make! Serve with toppings and a loaf of homemade French bread or some buttermilk biscuits and let everyone help themselves!A great way to use up small bits of protein like beef, chicken, or turkey to stretch this dish even further!

Ingredients for Butternut Squash Chili

Butternut Squash is healthy and has a buttery, sweet flavor. Other squashes to try are acorn or even sweet potatoes.

Beans bring the flavor and the fiber! We use black beans and red kidney beans. Add garbanzo beans, pinto, or great Northern (cannellini or white beans) in place if you’d like.

Vegetables add flavor and texture to this recipe. Red bell peppers and onions are our favorite additions but try spinach, mushrooms, kale, or zucchini!

Optional: Ground beef or ground turkey can be added to this recipe. Brown in a skillet and drain fat before adding to the slow cooker with the other ingredients.

Spice it up!This is a mild chili, if you’d like to spice it up, add some chipotle peppers, chipotle powder, or red pepper flakes.

How to Make Butternut Squash Chili

It’s so simple to make, just follow a few easy steps!

Chop the butternut squash and add it to the slow cooker with the other ingredients in the recipe below.Cover & cook on low for 4 to 5 hours. Mash the chili slightly with a wooden spoon or potato masher to thicken it.

Serving Suggestions: Serve as is with some crusty bread and a fresh salad. Butternut squash chili can also be served over quinoa, brown rice, orzo, and even macaroni noodles.

Toppings – We love a dollop of sour cream or Greek yogurt! Try a sprinkle of cilantro, some tortilla chips, cheddar cheese, avocados, jalapenos, pumpkin seeds, and a splash of fresh lime juice make the perfect toppings for butternut squash chili! Or make homemade croutons, naan bread for dipping, jalapeno or homemade cornbread.

Cooking Options

Stove Top: Simmer this recipe in a dutch oven for Simmer all ingredients in a large pot on the stovetop until cooked through and the squash is tender, about 45-60 minutes. Instant Pot: Cook onion & squash in a little butter using the saute function. Add the remaining ingredients, cover, & cook for 8 minutes on high pressure. Let naturally release for 5 minutes.

Storing Chili

Keep leftover chili covered in the refrigerator for up to 4 days. Reheat on the stovetop. Freeze portions in zippered bags for up to 8 weeks.

More Belly-Warming Bowls of Chili

Did your family love this Slow Cooker Butternut Squash Chili? Leave us a rating and a comment below!

5 from 31 votes↑ Click stars to rate now!Or to leave a comment, click here!

Slow Cooker Butternut Squash Chili

Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare, just simply add in some of your fall favorite vegetables and let the slow cooker do the work!

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 8

For the Chili

1 butternut squash approx. 2 pounds, peeled, cut into half inch pieces1 ½ cups chicken broth or vegetable broth15 ounces black beans 1 can drained and rinsed15 ounces kidney or great northern beans 1 can drained and rinsed14 ounces petite diced tomatoes, with juices 1 can2 bell peppers, any color diced1 onion diced5 cloves garlic minced1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon ground ginger1 teaspoon salt and pepper each

For the Toppings

cilantrosour creamchipscheese

Drain beans and rinse well.

Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.

Remove 2 cups of the chili and mash, return to the pot and stir in.

Serve with desired toppings.

1 lb of lean ground beef or ground turkey can be added to the chili, brown in a pan and drain fat before adding.
Any type of canned beans can be used.
Mashing some of the chili helps to thicken it. If you’d like to thicken it further, combine 2 teaspoons of cornstarch with 2 teaspoons of cold water. Stir into the hot chili and let cook for 15 minutes more.
The chili can be mashed with a spoon or a potato masher. 
For extra heat, stir in 2 diced chipotle peppers or ½ teaspoon red chili flakes.

5 from 31 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 215 | Carbohydrates: 43g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 544mg | Potassium: 1002mg | Fiber: 12g | Sugar: 6g | Vitamin A: 11312IU | Vitamin C: 65mg | Calcium: 131mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course
Cuisine American
Diet Vegetarian

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Easy Bruschetta With Tomatoes & Basil

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This easy bruschetta recipe is a family favorite and one that is frequently requested! It’s the perfect way to enjoy a bounty of summer tomatoes!

Fresh juicy tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini. Perfection!

Make and serve this classic Italian-style appetizer before a meal or as a healthy snack!

What is Bruschetta?

When traveling around Italy I think I started every meal with bruschetta. I think the best bruschetta recipe is one that uses fresh ingredients and is kept simple. It takes me back to those little restaurants I miss so much.

Although we often associate the word bruschetta with the tomato topping, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the topping tomato topping.

Bruschetta is a classic Italian appetizer that is easy to prepare. Simply toast, rub bread slices with garlic, and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.

A Fresh & Flavorful Appetizer!

Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a simple snack served with crostini and a glass of chilled white wine!Bruschetta topping is so versatile! Mix it into hot or cold pasta dishes, add it to pizza and focaccia, or mix it into an omelet. Serve over grilled chicken or fish.Use up leftovers of vegetables, meats, and cheeses, as bruschetta toppings, too!

Ingredients for Bruschetta

Tomatoes – The fresher the better! I often use Roma tomatoes as I like how they hold up but cherry tomatoes add a great pop of flavor too. While dicing the tomatoes, place them in a colander to drain.

Bread –Slices from a sturdy baguette hold the tasty toppings and soak up the marinade. Any bread as long as it’s thick will work. Try this recipe for homemade garlic bread, or this homemade French bread.

Marinade While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.

Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!

How to Make Bruschetta

For the best flavor, rub the toast with fresh garlic, then drizzle it with olive oil before adding the topping.

Gently toss diced tomatoes and basil with the remaining ingredients in a medium bowl. Stir and let rest.Slice the bread, place it on a baking sheet, and drizzle with olive oil per the recipe below. Bake in the oven until lightly toasted.Rub the warm bread with a clove of raw garlic. Top with tomato mixture and serve immediately. Optional garnish with fresh basil leaves.

Don’t Skip the Garlic!

Don’t skip rubbing the warm toasted baguette slices with fresh cloves of garlic. It adds so much flavor to this recipe. Once you try it, the garlicky warm toasts will be a go-to for dipping in soups, serving snacks, or even avocado toast!

Storing Bruschetta

Make the tomato mixture up to 4 hours in advance, the flavors will only get better! The toasts can be made ahead of time and stored in an air tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons. The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelette, or mix it into deviled eggs!

More Delicious Toast Toppers

VIew More Appetizer Recipes

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5 from 56 votes↑ Click stars to rate now!Or to leave a comment, click here!

Tomato Bruschetta Recipe

Fresh ripe tomatoes are tossed with fresh basil, then piled high on garlicky toasted bread.

Prep Time 15 minutes

Cook Time 3 minutes

Resting Time 1 hour

Total Time 1 hour 18 minutes

Servings 12 servings

20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes), diced small¼ cup fresh basil chopped finely2 tablespoons olive oil1 tablespoon red wine vinegar1 clove garlic minced½ teaspoon each salt & pepper (or to taste)

For Serving

1 baguette2 tablespoons olive oil or to taste1 clove fresh garlic for toast

Dice tomatoes about ¼” and lightly drain.

Mix all ingredients and let stand at room temperature for at least 1 hour.

Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.

Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.

A sprinkle of parmesan cheese can be added to the bread before baking.
Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery.
Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic. 
Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.Tomato mixture can be made up to 8 hours in advance.
The tomato mixture will last up to 3 days. 

5 from 56 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 105 | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Lunch, Party Food, Side Dish
Cuisine Italian

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Home & Kitchen

Cheesy Broccoli Bites

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Cheesy broccoli bites are the delicious snack or side dish that everyone loves!

Loaded with rice, broccoli, two kinds of cheese, and a handful of savory seasonings, these broccoli egg bites are powerhouses full of flavor and goodness!

Prep as a side dish or as a quick savory snack or lunch.

Why We Love Broccoli Bites

This super simple recipe is so versatile! Use up any small amounts of leftover veggies, beans, rice, or meat in this recipe!A little bit like egg bites meet broccoli rice casserole, these are really yummy.These easy homemade bites are healthy & make great after-school snacks before practice!Grab and go, anyone? Energizing broccoli bites are loaded with protein, dairy, and tons of veggies so they make the perfect breakfast, lunch, or post-workout snacks!

Ingredients for Broccoli Bites

Broccoli – Fresh or frozen broccoli works, ensure it is cooked to tender crisp and drained well. Chop broccoli fine enough so it blends well with the other ingredients.

Rice – Any kind of cooked rice will work in this recipe! White or brown rice, cauliflower rice, or any leftover rice, orzo, or even small macaroni noodles can be added to the mix!

Cheeses – Sharp cheddar cheese has a strong flavor that goes with anything! Add your favorites from mozzarella, crumbled feta, or Monterey jack.

Seasonings – Dry mustard and garlic powder keep this recipe simple and flavorful. Experiment with a DIY blend like this southwestern blend, or this extra spicy Cajun blend.

Variations

Make savory broccoli bites and add other veggies from your fridge like red or green diced bell peppers, chopped olives, sundried tomatoes, or leftover roast vegetables.

Small amounts of diced ham, shredded chicken, or bacon bits can be added. Top with a buttery panko topping for a crunchy finish!

How to Make Broccoli Bites

Cheesy broccoli and rice bites are as easy as 1, 2, 3!

Boil broccoli until it is tender-crisp. Cool completely and chop into small pieces. Combine with the remaining ingredients in a large bowl.Load prepared muffin tins evenly with broccoli & rice mixture and bake (per recipe below) until crispy on top.

PRO TIP: Push a small cube of cheddar cheese in the center of each muffin before baking for extra cheesiness!

Tips for Cheesy Crispy Bites

Make sure all of the pieces are cut small so the bites stay together while they bake.Grease the muffin tins very well or use silicone or parchment liners, since the rice can make these really stick!For best results, avoid overbaking broccoli bites. When pulled from the oven, they will continue to cook a little (this is called carryover cooking). If you’ve greased the pan instead of using liners, run a butter knife along the edges of the cups while they’re still warm and let them cool before removing from the package.Keep leftover cheesy broccoli bites in a covered container in the refrigerator for up to 4 days. Enjoy them as-is or reheat.Wrap individual broccoli bites in plastic wrap and freeze them in a zippered bag for up to 4 weeks. Allow them to thaw in the refrigerator before serving.

The Best Bite-Sized Snacks

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5 from 2 votes↑ Click stars to rate now!Or to leave a comment, click here!

Broccoli Bites

In this recipe, egg bites meet cheesy broccoli casserole in a hand-held broccoli rice bite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 broccoli cups

2 cups cooked rice white or brown rice2 cups broccoli florets2 eggs2 ounces spreadable cream cheese about ¼ cup1 cup cheddar cheese shredded3 tablespoons sour cream2 tablespoons grated parmesan cheese½ teaspoon dry mustard½ teaspoon garlic powdersalt & pepper to taste

Preheat oven to 375°F.

Bring a medium pot of water to a boil. Add broccoli and cook until tender-crisp, about 3-4 minutes. Drain very well and chop into small pieces. Cool completely.

Combine all ingredients in a bowl.

Grease a muffin tin very well or line with muffin liners (*see note). Gently divide the rice mixture over 8 muffin wells.

Bake 20-25 minutes or until set and browned on top.

Gently run a knife around the edges of each broccoli rice cup to loosen. Let cool in the pan at least 5 minutes before removing from the pan.

Option: If you have extra cheese, cut into ½-inch cubes and press into the center of each bite.
Make sure all of the pieces are cut small so the bites stay together while they bake.
Grease the muffin tins very well or use silicone or parchment liners, since the rice can make these really stick!
For best results, avoid overbaking broccoli bites. When pulled from the oven, they will continue to cook a little (this is called carryover cooking).
If you’ve greased the pan instead of using liners, run a butter knife along the edges of the cups while they’re still warm and let them cool before removing from the package.
Keep leftover cheesy broccoli bites in a covered container in the refrigerator for up to 4 days. Enjoy them as-is or reheat.
Wrap individual broccoli bites in plastic wrap and freeze them in a zippered bag for up to 4 weeks. Allow them to thaw in the refrigerator before serving.

5 from 2 votes↑ Click stars to rate now!Or to leave a comment, click here!

Serving: 1g | Calories: 167 | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 65mg | Sodium: 140mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack
Cuisine American

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Red Lobster Cheddar Bay Biscuits

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Cheddar bay biscuits from Red Lobster are always the first thing to disappear!

This copycat recipe makes light and buttery biscuits with that signature cheesy garlic flavor! Enjoy them fresh and warm from the oven or for a snack the next day.

Copycat Cheddar Bay Biscuits

Who doesn’t love a fun copycat recipe? We love them just as much as we love Red Lobster biscuits!Make them from scratch or save a few steps and use a box of Bisquick biscuit mix as a base!This cheddar bay biscuit recipe is light and fluffy with that buttery garlic flavor we love so much!Quick and easy to make, Cheddar Bay biscuits go with anything! Enjoy them fresh out of the oven, dunk them into soup or chili, or use them as buns for a breakfast sandwich!

Ingredients

While you can purchase Red Lobster biscuit mix, they’re so easy (and less expensive) to make at home with mainly pantry ingredients.

Biscuit Dough – Like most drop biscuits, these can be made from scratch with a little flour, baking soda and powder, sugar, and as much or as little garlic powder as you like!

Shortcut Tip – If you’re looking for a shortcut, use biscuit mix (like Bisquick) and follow the directions for drop biscuits. Use the topping below for that Red Lobster biscuit flavor.

Cheese – Cheddar Bay biscuits wouldn’t be the same without heaps of sharp cheddar cheese, but experiment with a mix of cheddar and Swiss, or cheddar and bleu cheese crumbles.

Buttery Topping – This is where the magic is! Melted butter,

Feel free to mix in other seasonings to match the meal! For chili night, make spicy biscuits using homemade taco seasoning, or some zesty cajun seasoning. Mix in some chopped black olives, green onions, bacon bits, diced ham, or even jalapenos!

How to Make Cheddar Bay Biscuits

Mix dry ingredients in a bowl. Cut in cold butter (per the recipe below). Stir in milk and cheese. Scoop onto a parchment lined baking sheet and bake until golden brown on top.Melt butter, add seasonings & fresh parsley. Brush over the warm biscuits.

What to Serve with Cheddar Bay Biscuits

Red Lobster cheddar biscuits are delicious on their own and pair perfectly with seafood dishes. Try them next to easy grilled salmon, asparagus salmon foil packets, easy baked tilapia (or cod), shrimp etouffee, or creamy seafood chowder.

Turn this recipe into a filling skillet chicken & biscuits recipe or use them to dunk into any soup recipe.

Leftover Biscuits?

Keep leftover Cheddar Bay biscuits in an airtight container or freezer bag at room temperature for up to 4 days. Enjoy them as is, or reheat them in the microwave. Freeze biscuits in zippered bags for up to 2 months.

More Quick Biscuit Recipes

Perfect for dipping, dunking and smearing with butter, here are some of our favorite biscuit recipes.

Did you make these Copycat Red Lobster Biscuits? Leave us a comment and a rating below!

4.92 from 60 votes↑ Click stars to rate now!Or to leave a comment, click here!

Copycat Red Lobster Cheddar Bay Biscuits

Tender flaky cheddar bay biscuits are loaded with buttery garlic flavor.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 Biscuits

Biscuits

2 cups all purpose flour1 tablespoon baking powder1 teaspoon sugar½ teaspoon garlic powder¼ teaspoon baking soda¼ teaspoon salt1 cup milk more if needed⅓ cup cold butter¾ cup shredded cheddar cheese

Garlic Butter

¼ cup butter melted1 teaspoon dried parsley½ teaspoon garlic powder½ teaspoon Italian seasoning optional

Preheat the oven to 400°F

Mix together flour, baking powder, sugar, garlic powder, baking soda, and salt.

Add butter and mix with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas.

Stir in milk and cheddar cheese

Drop dough by heaping spoonfuls onto a parchment lined pan

Bake 12-15 minutes or until lightly browned.

While biscuits are baking, combine melted butter, parsley, garlic powder, and Italian seasoning if using.

Remove from oven and let cool 3 minutes.

Brush warm biscuits with butter mixture and serve warm.

To make with biscuit mix, combine the following:2 cups biscuit mix or Bisquick, 2 tablespoons softened butter,  ⅔ cup cold milk, ½ teaspoon garlic powder, ¾ cup shredded cheddar cheese
Prepare and bake as directed above. Brush with melted Garlic Butter as above.

4.92 from 60 votes↑ Click stars to rate now!Or to leave a comment, click here!

Calories: 195 | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 124mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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