BUTTERNUT SQUASH CHICKEN PARMESAN
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR + COOLING TIME – SERVINGS 4
2 medium butternut squash (2½–3 lbs each) 1 tbsp olive oil ½ (24 oz) bag Nature’s Promise® Frozen Chicken Strips
1¼ cups marinara sauce 1 (8 oz) pkg shredded mozzarella cheese, divided Fresh chopped parsley, to garnish
STEP 1 Preheat oven to 425°F. Trim stems of butternut squash and cut in half lengthwise. Brush cut sides of squash with the oil. Season with salt and pepper. STEP 2 Arrange squash cut-side down on a large rimmed baking sheet. Bake 40–45 min., until tender. During the last 15 min. of baking, add the chicken strips to the baking sheet. STEP 3 Remove squash and chicken from oven. Carefully turn squash over and let cool 10 min. Scoop out and discard seeds with a spoon. Leaving a ½-inch border, scoop flesh from each squash and transfer to medium bowl. Cut the chicken into pieces. Fold chicken into mixture along with the marinara sauce and half of the cheese. Season with salt and pepper and mix to combine. STEP 4 Meanwhile, heat the broiler on high. Spoon chicken mixture into each squash half. Top with remaining cheese. Broil 2–4 min., until chicken is heated through and cheese is melted and lightly browned in spots. Garnish with the parsley.
PER SERVING: 708 CALORIES, 28G FAT, 9G SATURATED FAT, 68MG CHOLESTEROL, 1276MG SODIUM, 93G CARBOHYDRATE, 12G FIBER, 19G SUGAR, 31G PROTEIN
ROAST PORK SHOULDER WITH MAPLE-SOY GLAZE
PREP TIME 5 MIN. – COOK TIME 2 HOURS READY IN 2 HOURS 5 MIN. + RESTING TIME SERVINGS 8
1 (4 lb) boneless pork shoulder roast, trimmed 6 cloves garlic, minced 2 tbsp minced fresh ginger ½ cup low-sodium soy sauce
½ cup maple syrup 1 tbsp sesame oil ½ tsp ground cayenne (optional) ¼ cup chopped cilantro ¼ cup chopped green onions
STEP 1 Preheat oven to 325°F. Quarter the pork shoulder. Place into a Dutch oven or large heavy-bottomed pot. Season pork with salt and pepper. Top pork with the garlic and ginger. STEP 2 In a bowl, whisk together the soy sauce, maple syrup, ½ cup water, sesame oil, and cayenne, if using. Pour over pork. Using tongs, turn the pork chunks to coat evenly in mixture. Cover with lid and transfer to oven. Cook 2–2½ hours, flipping pork halfway through cook time, until pork shreds easily with a fork. STEP 3 Using tongs, transfer the pork to a cutting board and let sit 15 min. Use a spoon to skim off any fat from liquid in pot. Slice pork against the grain into ½-inch slices or shred pork with 2 forks. Return pork to the braising liquid in Dutch oven. Garnish with the cilantro and green onions and serve.
TIP Serve the pork over mashed potatoes or rice.
PER SERVING: 520 CALORIES, 30G FAT, 10G SATURATED FAT, 123MG CHOLESTEROL, 770MG SODIUM, 16G CARBOHYDRATE, 0G FIBER, 12G SUGAR, 44G PROTEIN
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