Back at Soldier Field + Stuffed Acorn Squash

I finally made my way back to Soldier Field yesterday for my first game of the season. I have to admit, it was weird sitting in the stands and not working the game, but I enjoyed every minute of it. My wonderful friends at the Bears hooked me up with field access before the game. I stood on field for every game last year, but there was something about yesterday's experience that literally brought me to tears (thank goodness I had sunglasses on, so no one could tell). I can't pinpoint what exactly made me cry, but I know part of it was being humbled by God's gift of letting me work for the Bears. He has let me see some pretty amazing things in only 23 years .

Well, I am done with the sappy part of the weekend. The game was a lot of fun, and it was great to see the Bears win on a beautiful fall day. After the game, Kyle and I hit up Argo Tea for a Low Fat Pumpkin Chai Tea Latte. If you live near an Argo Tea, drop everything you are doing and get one now. They are a little piece of Heaven. If you aren't fortunate to live near one, I'll try to replicate the recipe one of these days, so you guys don't feel left out. 

Finally, we ended the night with one of my favorite fall vegetarian dishes: Stuffed Acorn Squash. This meal is filled with beans, quinoa, spinach, onions, and spices. All in all, it's a perfect protein packed meal that will keep you satisfied for hours. If you aren't into eating vegetarian, give this recipe a try. I promise you won't even miss the meat! Ask my rugby husband, he'll tell you it's true. Give it a try, and let me know what you think. Have a great week!

                                                              Stuffed Acorn Squash

                                                                         Serves 4

Ingredients

2 Acorn Squash, Cut in half and gutted

Extra Virgin Olive Oil

1 Onion, Chopped

2 Cloves of Garlic, Minced

1 Box Frozen Spinach, thawed and drained

1 Can Black Beans, drained and rinsed (I prefer no-salt added)

3 T Cumin

1 1/2 T Chili Powder

Salt and Pepper

3/4 C Quinoa

2 C Water

1/2 C Low Fat Cheddar Cheese

Start Cooking

1. Set your oven to 375 degrees. 

2. Place 2 squash halves in the microwave and heat for 4 minutes. Repeat with the other squash. This will cut down on the cooking time in the oven. 

3. In a medium pot, heat 1 T of Extra Virgin Olive Oil over medium high heat. Add the onion and garlic. Saute until they become translucent, about 5 minutes. Be sure to stir them often because you do not want the garlic to burn.

4. Add the beans, spinach, cumin, and chili powder. Mix well. 

5. Add the quinoa and water to the mixture and cover with a lid. Cook this until the quinoa has sprouted. This will take about 10 minutes. Be sure to stir often. Once it is done, add salt and pepper to taste. 

6. Place the squash in a large casserole dish and stuff with the quinoa mixture. 

7. Bake for about 30 minutes. Then add a little cheddar cheese to the top of each one and cook for an additional 10 minutes. Let these cool for about 10 minutes, then dig in! 

Apple Picking and Pumpkin Quesadillas

I hope you all had a chance to enjoy the beautiful weather this weekend. I spent the a lot of time outside on Saturday at my brother in law's outdoor wedding. They had a beautiful ceremony, and could not have asked for a better fall day! It was the first wedding I have been to since my own, so it brought back many wonderful memories of June 4, 2011!

My good looking date

Before heading home on Sunday, we drove up to Tree-Mendus (an apple farm) to do our annual family picking (Abbey, we missed you!). The trees are pretty bare this year because of the drought, but they are still delicious. For those of you who have never been apple picking, I highly suggest going. The experience is fun, and I personally think the apples taste better than the ones you get from the store. We came home with about 20 pounds of Golden Delicious apples, so get ready for some apple recipes!

Korbin loved eating his apple

Korbin and the first apple he picked with assistance from Uncle Kyle

I decided to keep with my fall themed day while making dinner last night, so I made Pumpkin Quesadillas.  I saw the original idea in Rachael Ray's new magazine, but decided change it up a bit. I filled mine with pumpkin, spices, sauteed onions, spinach, and light mozzarella cheese. The best thing about this meal is you can add a variety of fillings. For example, you can easily make it vegan by using vegan cheese and vegan tortillas, or for you carnivores, just add chicken. Enjoy this fall recipe, and let me know what you think in the comment box below!

                                                                Pumpkin Quesadilla
                                                              Inspired by Rachael Ray                                                                 
                                                                Makes 1 Quesadilla

Ingredients

2 Whole Grain Tortillas
1/3 C Pumpkin Puree (Not the pumpkin pie spiced kind, just plain pumpkin)
1/2 tsp Chili Powder (If you want is spicy, add a little more)
1/4 tsp Cumin
1/4 C Raw Spinach
1/2 Sweet Onion, Sliced
1/3 C Low Fat Mozzarella Cheese
Extra Virgin Olive Oil

Start Cooking

1. Saute half of an onion in 1 T Extra Virgin Olive Oil for 5-7 minutes, or until it begins a caramel color.
2. Heat up a griddle pan over medium high heat and spray with cooking spray.
3. Mix together the pumpkin, chili powder, and cumin. Add salt and pepper to taste.
4. Spread the pumpkin mixture on one tortilla.
5. Top with spinach, onions, and cheese.
6. Place the tortilla on the griddle and place the other tortilla on top.
7. To speed up cooking and to make sure everything stays together, place a pot on top of the top tortilla while it is cooking. Cook for 3 minutes on each side, or until the tortilla is nice and brown and the cheese is melted.

Fall Time - Chicken Chili

I refused to let the warm weather get me out of my fall craze today. It was 80+ degrees, yet I still wore a sweater to work and made chili in the Crock Pot! On top of that, I also made a special trip during my lunch break to the grocery store just to load up on pumpkin! Needless to say, I am ready to officially welcome fall.

For those of you who are also ready for fall, get out your crock pot and make my Chicken Chili. This chili is loaded with beans and chicken for an extra protein boost, and plenty of vegetables. The best thing about making chili is you can throw a hodge podge of ingredients in the slow cooker and walk way for 8 to 9 hours. It's not every day that you can go for a run, yet still have dinner cooking at the same time. I promise you this recipe is extremely easy, and it's even husband proof aka Kyle has made this before.

I'll be the first to admit that I am a big wimp when it comes to spice, so if you like your chili spicy, add in some hot sauce or keep the seeds in the jalapeno. Heck, get crazy with it and do both, but keep a glass of milk on hand to cool your mouth down.

Tomorrow is Thursday, one day closer to the weekend! Keep working hard and pushing yourself to the limit.

                                                                      Chicken Chili
                                                                        Serves 4-5

Ingredients

2 Garlic Cloves, Minced
1 Yellow Onion, chopped
1 Green Pepper, chopped
1 Jalapeno,  diced (if you want it spicy, keep the seeds)
1 28 oz Can Peeled Tomatoes OR 5 plum tomatoes, chopped (If you use plum tomatoes, add 8oz of tomato sauce)
1 C Frozen Corn
1 Can Black Beans, drained and rinsed
1 Can Kidney Beans, drained and rinsed 
3 T Chili Powder
2 T Cumin
3 Chicken Breasts (Keep these whole)
1 T Oregeno
Salt and Pepper

Start Slow Cookin'

1. Place all of the items above in the slow cooker except the chicken.
2. Stir all of the ingredients. Once well mixed, place the chicken breasts on top.
3. Cook on low for 8-9 hours.
4. Once the chili is cooked, use a fork to shred the chicken. The chicken will literally fall apart.