Spicy toasted tomato marinara on zucchini noodles
Nutritional Analysis: calories 410, fat 20g, carbohydrates 40g, fiber 16grams, protein 20grams
Fall harvest soup
Heat oil in a large soup pot over medium-high heat. Add the carrots, onion and zucchini and cook, stirring occasionally, until they begin to soften, about 6 minutes.
Add the garlic and cook for about a minute more. Add the squash, allspice, cayenne, and salt and stir to combine. Pour in chicken or vegetable broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted approximately 10 minutes. Discard the thyme springs before serving. Season to taste with salt and cayenne if desired.
Nutritional Analysis: calories 243, fat 9g, carbohydrates 36g, fiber 9g, protein 10g
Crockpot pumpkin chili
In a small saucepan, cook the ground turkey or chicken until it breaks apart easily.
Add turkey, onion, peppers, garlic, diced tomatoes, pumpkin puree, kidney beans, chickpeas, vegetable broth, chili powder, cumin and salt and pepper into crockpot.
Mix everything together and cook on high for 3-4 hours or low for 5-6 hours.
Nutritional Analysis: calories 250, fat 11g, carbohydrates 19g, fiber 6g, protein 20g.