Turkey Squashamole

I wanted to create something different for lunch today, so I looked through the refrigerator. I had cooked an acorn squash a couple days ago, and put the "meat" in a plastic container, but hadn't thought of anything to do with it. I also had everything I needed to make guacamole, as well as some left over taco seasoned, cooked ground turkey breast (99% fat free). I decided to put everything together, and see just how odd it tasted. It turned out to actually be pretty good!

Turkey Squashamole - Tastes much better than it looks!

Turkey Squashamole
My own recipe


Ingredients
2 Haas Avocados
Juice of half a lemon
Salt to taste
1 Roma Tomato
1/4 Medium Yellow Onion
1/2 Jalapeno Pepper
2 tbsp Cilantro Flakes
1 cup Acorn Squash, cooked
1 lb Ground Turkey Breast, browned with taco seasoning
2-4 tbsp Reduced-Fat or Fat Free Sour Cream (optional)
Salsa to taste (optional)


Instructions
1. Remove avocado "meat" from the skin, using whatever method you prefer. In a large mixing bowl, mash the avocado with salt and lemon juice immediately to keep avocado from turning brown.


2. Dice tomato, onion, and jalapeno, and add to avocado along with cilantro flakes. Mash with a fork to integrate.


3. Heat squash if not using it freshly cooked until it is soft, and fold into guacamole along with turkey breast until well integrated.


4. If desired, add sour cream and/or salsa to create desired texture and spice level.


5. Serve in a bowl, or as filling for a taco shell or tortilla.


NerdNotes
Prepared as above, with 2 tbsp of Reduced Fat Sour Cream and no shell or tortilla, this created about 4 servings, each 276 calories, 20g carbs, 18g fat (avocados are fatty, but it's a "healthy" fat), 17g protein, 858g Potassium, and only 23g of sodium (plus however much salt you add to taste). 

Dinner Tomorrow

Catherine's Spicy Chicken Soup
From AllRecipes.com

Ingredients
2 qt water
4 B/S Chicken Breasts
1/2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
2 tbsp Dried Parsley
1 tbsp Onion Powder
5 cubes Chicken Bouillon
3 tbsp EVOO
1 Onion, chopped
3 Garlic cloves, chopped
16 oz Salsa, chunky
1 can (14.5 oz) Tomatoes, Diced
1 can (14.5 oz) Tomatoes, whole peeled
1 can (10/.75 oz) Condensed Tomato Soup
3 tbsp Chili Powder
1 can (15 oz) Whole Kernel Corn, drained
2 cans (16 oz) Chili Beans, undrained
8 oz Sour Cream

Directions
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder,and bouillon cubes.

2. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juices run clear.

3. Remove chicken, reserving the broth. Shred the chicken.

4. In a separate large pot, heat EVOO over medium heat, then saute onion and garlic until they are slightly browned and fragrant.

5. To the second pot, stir in the remaining ingredients, as well as the shredded chicken and 5 cups of the broth from the first pot. Simmer 30 minutes.

NerdNotes
I think instead of using bouillon, I will figure out how much reduced sodium chicken broth would be needed to make up for them. I might just omit the bouillon and water all together and just use 2 quarts of chicken broth.

I'll probably omit the canned corn to reduce the amount of calories. Corn is crazy high in sugar.

This recipe looks like it can use some extra spice (3 tbsp of chili powder? Not enough!). I think I'll add a diced jalapeno when I'm sauteing the onion and garlic.