D weight loss/Nuevo Chipotle Beef in Butternut Squash Boats (Healthy!)
D is down eight pounds since his last doctor's visit, and I couldn't be more proud of his progress! He's been carrying workout clothes to his job each day so he can walk during lunch, weather permitting. He's also been opting for water rather than sugary sodas at night.
As for healthy eating, it is sometimes a struggle for us. Seems as if recipes that are good for you normally don't always taste great. This chipotle beef packs a taste wallop and the squash is a nice balance. You feel full after a single serving without feeling heavy. D isn't typically a butternut squash fan, but he really liked dinner. Served last night with a simple tossed salad.
Not sure how many of you follow national recipe contests, but this one resulted from the beef industry contest. It carries a hefty grand prize purse...seems like it is 50K...so it attracts a lot of cooking hopefuls. Anyway, this recipe is from a few years ago, submitted by Christine Riccitelli of Incline Valley, Nevada.
We put our meat in the crockpot and left it nearly all day long. Instructions are provided for oven or stovetop.
1 1/2 pounds beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves
Preheat oven to 325 degrees F.
Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
Notes: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper. The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.
As for healthy eating, it is sometimes a struggle for us. Seems as if recipes that are good for you normally don't always taste great. This chipotle beef packs a taste wallop and the squash is a nice balance. You feel full after a single serving without feeling heavy. D isn't typically a butternut squash fan, but he really liked dinner. Served last night with a simple tossed salad.
Not sure how many of you follow national recipe contests, but this one resulted from the beef industry contest. It carries a hefty grand prize purse...seems like it is 50K...so it attracts a lot of cooking hopefuls. Anyway, this recipe is from a few years ago, submitted by Christine Riccitelli of Incline Valley, Nevada.
We put our meat in the crockpot and left it nearly all day long. Instructions are provided for oven or stovetop.
1 1/2 pounds beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves
Preheat oven to 325 degrees F.
Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
Notes: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper. The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.