Pomegranate Glazed Mahi Mahi

Pomegranate Glazed Mahi Mahi is a fantastic entree that is both festive and unique. In this dish, adapted from SayWhatYouNeedToSayBlog.com, an easy pomegranate and balsamic reduction creates a delicious marinade for fresh mahi-mahi filets. The mahi is basted with more of the scrumptious sauce while baking. then topped with fresh pomegranate seeds for the perfect finish.

Pomegranate Glazed Mahi Mahi
Gluten Free
Serves Four

Ingredients--
Marinade:
1/2 cup POM juice
1/4 cup balsamic vinegar
2 tbsp. honey
2 tsp. brown sugar
2 tbsp. Dijon
2 tsp. lime juice

1 lb. mahi-mahi filets
1 cup pomegranate arils (seeds),
salt and pepper, to taste

1. Combine all of the marinade ingredients in a small saucepan and, bring to a boil over medium-high heat while stirring frequently. Reduce heat to medium and let marinade reduce for 15 minutes, stirring occasionally.

2. Remove saucepan from heat and let marinade cool and thicken for 10 minutes.

3. Spray a  casserole dish (large enough to hold the fish) with nonstick spray. Season mahi with salt and pepper on both sides, then place in casserole dish.

4. Once the marinade is cool, pour over mahi, ensuring that it is coated on all sides. Let marinade for about 20 minutes.

5. Preheat oven to 400 degrees.

6. Transfer fish to oven and bake for 20-25 minutes, or until fish is nearly cooked through. Baste fish with sauce every 10 minutes.

7. Remove mahi from oven and turn on broiler. Top each piece of fish of 1/4 cup of pomegranate arils and baste with additional sauce. Broil for 3-5 minutes or until fish is cooked to desired doneness.

Nutrition Information--approximately 225 calories per serving

Veggie Sloppy Joes

Veggie Sloppy Joe's are a delectable vegetarian version of the traditional, meat-filled Sloppy Joe sandwich. This recipe was adapted from kblog.lunchboxbunch.com and it is packed with tasty vegetables like mushrooms, tomatoes, and peppers. The sandwich also contains the ever versatile Textured Vegetable Protein, which can be found in most major supermarkets and health food stores. TVP is comprised of soy protein and is the perfect meat alternative for the Sloppy Joe's. Try this deliciously messy sandwich today!

Veggie Sloppy Joe's
Gluten Free
Serves Two

Ingredients--
1/4 cup green bell pepper, diced
4-5 cremini or button mushrooms, chopped
1/4 cup  TVP (Textured Vegetable Protein) (I used the kind by Bob's Red Mill)
1/4 cup water
1.5 tbsp. tomato paste
2 tsp. soy sauce
1 tsp. sugar-free maple syrup
1/4 cup diced  fire roasted tomatoes
1/4 cup crushed tomatoes (plus 1-2 tbsp, if necessary)
2+ tsp. jalapeno, seeded and finely diced (use a larger amount and/or seeds for more heat )
1/4  tsp chili powder
1/2 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. liquid smoke
salt and pepper, to taste
4 slices light gluten free sandwich bread (like the kind by Ener-G)

1. Spray a medium skillet with nonstick spray and bring to medium-high heat.

3. Add the bell pepper and mushrooms to pan and saute for 5 minutes.

4. Add in the tomato paste, water and TVP. Stir until TVP absorbs the liquid and thins the paste.

5. Stir in soy sauce, maple syrup, diced tomatoes, crushed tomatoes, and jalapeno. Add in spices (chili powder, parsley, and garlic powder) and season mixture with salt and pepper

6. Reduce heat to medium low and continue cooking sloppy joe mixture  for about 5 minutes, or  until it  thickens, stirring from time to time. If mixture becomes dry, add additional crushed tomatoes. Add in liquid smoke, and taste for seasoning.

7. Toast bread slices then divide Sloppy Joe mixture between two of the bread slices. Top with the two remaining slices to form two sandwiches and enjoy!

Nutrition Information--approximately 225 calories per serving (1 Sloppy Joe Sandwich)

Spaghetti & Mushroom Meatballs

Believe it or not, Spaghetti & Mushroom Meatballs actually contains no meat but still tastes absolutely amazing. This vegetarian recipe, adapted from KeepInItKind.com, uses mushrooms and lentils  to form scrumptious and flavorful meatballs. The list of ingredients might look a little long but most of the work is done by the food processor. You can also easily prepare them ahead of time for a quick meal- simply refrigerate uncooked meatballs (stop after Step 4) in a covered container until ready to use. When you're ready to eat them, let meatballs sit out a few minutes, then bake and simmer as directed.


Spaghetti & Mushroom Meatballs
Gluten Free
Serves Two

Ingredients:
Meatballs--
4 oz. cremini mushrooms, thinly sliced
2 tbsp. liquid egg substitute
2/3 cup canned lentils, drained
1 garlic clove, minced
2 tsp.  tomato paste
1.5 tsp. gluten free soy sauce
1/2 tsp Liquid Smoke
3/4 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried sage
a couple dashes of cayenne pepper
salt and pepper, to taste
1/2 cup gluten free bread crumbs
Spaghetti--
1 cup low-fat marinara sauce (such as Classico Tomato & Basil)
2 packages Miracle Noodles
2 tsp. grated Parmesan cheese
Fresh Basil, thinly sliced, to taste


1. Preheat  oven to 350 degrees. Line a baking sheet with aluminum foil and spray with  non-stick spray.

2. Heat a medium skillet to medium high heat and spray with nonstick spray.  Add the mushrooms and  spread them into an even layer. Let mushrooms cook, without stirring, until golden on the bottom, about 3-4 minutes. Stir mushrooms, and  continue to cook until golden on all sides, 3-5 minutes more. Season to taste with salt and pepper, then remove from heat and let cool for a few minutes.

3. Transfer the cooked mushrooms to the bowl of a food processor. Add in the liquid egg, lentils, garlic, tomato paste, soy sauce, liquid smoke, herbs (basil, thyme, sage), cayenne, 1/4 tsp. salt  and 1/4 tsp. pepper. Pulse mixture until it is fairly smooth and all ingredients are combined.

4. Pour breadcrumbs into a shallow bowl, then add the lentil-mushroom mixture and stir until just combined.  Using heaping tablespoonfuls, form little balls with the lentil mushroom mixture and place them on the prepared baking sheet.  You should end up with 10-12 meatballs.

5. Place the baking sheet in the oven and bake for 15 minutes.  Remove baking sheet from oven and carefully flip all of the meatballs (just use your hands to reshape them if they get a little smashed), and return to oven for another 10-15 minutes, until slightly golden on the outside.

6. Once the meatballs are flipped and returned to the oven, begin  preparing the spaghetti.  Place the marinara sauce in a medium saucepan, and bring to a gentle simmer, over medium high heat, stirring often. Reduce heat to low, and let sauce simmer, stirring occasionally.

7.  Drain noodles in a colander and rinse with water. Use paper towels to dry noodles thoroughly, then cut them up into smaller pieces with kitchen shears. Transfer noodles to a medium microwave safe bowl and season with salt and pepper.

8. Microwave noodles for 1 minute. Stir in 2 tbsp. of marinara sauce, cover, and microwave 1 minute more.

9. Once meatballs are finished baking, add them to the simmering sauce. Stir to fully coat all of the meatballs, then raise heat to medium- low and continue to cook meatballs for about 5 minutes, stirring occasionally.

10. Divide noodles between two serving plates. Top each plate of noodles with 5-6 meatballs, then spoon remainder of sauce on top. Finish each plate with 1 tsp. of parmesan cheese and fresh basil, to taste.

Nutrition Information--approximately 205 calories per serving

Quinoa and Crab Stuffed Red Peppers

Quinoa and Crab Stuffed Red Peppers is an amazing recipe Candice Kumai, that adds a punch of spice and flavor to ordinary stuffed peppers. In this delicious dish, the peppers are roasted until tender before being stuffed with a delectable filling of quinoa, crab, tomatoes, and spices. To make this meal even quicker, you can prepare the quinoa ahead of time and store in the fridge until ready to use.

Quinoa and Crab Stuffed Red Peppers
Gluten Free
Serves 6

Ingredients--
1 cup quinoa
2 cups low sodium chicken broth
1 1/2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
8 ounces lump crabmeat
1 cup crushed tomatoes
1/4 cup fresh basil leaves, stacked, rolled, and sliced crosswise into thin strips
2 tsp. Old Bay Seasoning
1 teaspoon sea salt
1/4 tsp. freshly ground black pepper
3 red bell peppers, halved lengthwise and seeds removed

1. Bring chicken broth to a boil in a medium saucepan then stir in the quinoa. Reduce the heat to low and simmer, covered, until the quinoa is tender and has absorbed the liquid, about 20 minutes. Scrape the quinoa into a large bowl to cool slightly.

2. Preheat the oven to 375°F. Spray a 9x13  casserole dish with nonstick spray.

3. Coat the insides of the pepper halves with 1 1/2 teaspoons of the oil and arrange, cut side up, in the prepared baking dish. Season with 1/2 teaspoon  of salt. Roast until just tender, about 25 minutes.

4. Meanwhile, heat 1 tablespoon of the olive oil in a medium skillet over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the crabmeat and crushed tomatoes and cook until warmed through, about 2 minutes. 

5. Remove from the heat and stir in the cooked quinoa, basil, Old Bay, the remaining 1/2 teaspoon of the salt, and black pepper.

6. Remove the pan from the oven and place on a heatproof work surface. Mound 1/2 cup of the quinoa mixture in each pepper half and return to the oven.

7. Roast until the peppers are soft and fragrant and the quinoa mixture is hot, about 15 minutes. Serve hot.


Nutrition Information--approximately 215 calories per serving  (1 stuffed pepper half)

Balsamic Orange Brussels Sprouts & Cranberries

Are you in desperate need of one more side for your Thanksgiving meal? If so, then you're luck with this simple and unique side dish adapted from DailyGarnish.com.  Balsamic Orange Brussels Sprouts & Cranberries contains all the usual Thanksgiving flavors but combines them in a nontraditional way to create an interesting new take on brussels sprouts and cranberries. The two ingredients are roasted together and then tossed in a tangy balsamic and orange dressing for a exciting flavor filled side. Even if you already have your Thanksgivning menu set, don't let that deter you from trying this dish. It's the perfect accompaniment to any meal and a great way to take advantage of seasonal produce.

Balsamic Orange Brussels Sprouts & Cranberries
Gluten Free
Serves Four


Ingredients--
18-22 Brussels sprouts
6 ounces fresh cranberries (about1/2 of the average sized bag)
1 tsp. olive oil
Salt, to taste
dash of sugar
Dressing:
3 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
Juice of one orange
Zest of one orange

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Add Brussels sprouts and cranberries to pan and drizzle with olive oil. Season with salt, than use your hands to  mix ingredients before spreading them into an even layer.

3. Roast Brussels sprouts and cranberries, until sprouts are golden and tender, and cranberries begin to burst,  25-30 minutes, stirring halfway through cooking.

4. Meanwhile, whisk together dressing ingredients in a small dish.

5. Once sprouts and cranberries are finished roasting, remove from oven and transfer to serving bowl. Sprinkle with a dash of sugar, then drizzle with the dressing and toss to coat. Taste for seasoning, and add additional salt or sugar, if necessary.

Nutrition Information--approximately 110 per calories ( 1/4 of the recipe)

Mushroom Timbales

 Not sure what exactly a timbale is? Don't worry, I didn't know either prior to making this recipe . The general consensus among  online dictionaries is that a timbale is a custard-like dish composed of  meat or vegetables  and baked in a mold. However, no matter, how you define timbale, this elegant dish adapted from Blog.FatFreeVegan.com is the the perfect elegant side dish for any holiday dinner party. In this version of timbales, a creamy mixture of mushrooms, lentils, and herbs is baked in individual ramekins to create an impressive yet easy side dish.

Mushroom Timbales
Gluten Free
Serves  4

Ingredients--
4 slices light gluten free sandwich bread
2 cups cremini mushrooms, quartered (about 10 large)
1/2 cup light firm silken tofu (like the kind by Mori-Nu)
3 cloves garlic, quartered
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
1 cup canned lentils, drained and rinsed
1 tablespoon tomato paste
2 tsp. minced fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
3 tablespoons gluten free cornstarch
1 teaspoon salt
1/4 tsp. freshly ground black pepper
sliced mushrooms for garnish (optional)

1. Preheat oven to 350 degrees. Spray 4 ramekins with cooking spray and set aside. Place one nice-looking mushroom slice in the bottom of each ramekin, if desired (This will show up on the top of the timbale when they are inverted prior to serving).

2. Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, soy, and balsamic to food processor and blend until fairly smooth.

3. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, salt and pepper, and process until well-blended. Taste for seasoning.

4. Divide the mixture among the prepared ramekins and smooth the tops with a spoon.

5. Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed, about 28-35 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates.

Nutrition Information--approximately 165 calories per timbale

Petite Pumpkin Yogurt Pie

Petite Pumpkin Yogurt Pie is a delightful new twist on the typical pumpkin pie. To create the  pumpkin filling for this individual sized pie, I used creamy Greek yogurt instead of heavy cream or evaporated milk. The yogurt is the perfect healthy alternative as it provides just the right amount of tang and creamy texture to the pie.  I made a quick cinnamon and Chex crust for this recipe but you can also use the tasty filling in another type of gluten free crust.The recipe is written just for one , but you can easily increase the quantities depending on how many guests (or mini pie plates) you have.

Petite Pumpkin Yogurt Pie
Gluten Free
Serves One

Ingredients--
Crust:
1/2 cup corn chex
2 tsp. granulated Truvia
1 tsp. cinnamon
1 tbsp. sugar free applesauce
1 tbsp. sugar free pancake syrup

Pie Filling:
1/3 cup nonfat Greek yogurt
1/4 cup pumpkin puree
1 tbsp. granulated Truvia
1/8 tsp. pure vanilla extract
1 tsp. sugar free pancake syrup
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
dash of allspice

Optional Topping--whipped cream

1. Preheat oven to 350 degrees. Spray a mini pie dish with nonstick spray and set aside.

2. To make the crust, place the Chex in a food processor (a mini food processor is the perfect size if you have one) and grind  cereal to a breadcrumb like consistency.

3. Add remaining crust ingredients to food processor and pulse until ingredients are combined and a dough begins to form.

4. Use your hands to press crust into pie plate, starting at the bottom and working your way up the sides. Try to form an even and uniform crust, but it doesn't have to be perfect.

5. Transfer crust to oven, and bake 6-8 minutes, or until crust begins to crisp and pull away from edges of the pan. Remove crust from oven and set aside. Leave oven on at 350 degrees.

6. To make the filling, combine all pie filling ingredients (yogurt, pumpkin, Truvia, vanilla extract, pancake syrup, cinnamon, ginger, nutmeg, and allspice in a small bowl. Stir until ingredients are blended and form a smooth batter.

7. Scoop pie filling into prebaked crust and smooth out the top.

8. Bake pie 25-30 minutes, or until slightly golden on top and heated through. Let pie cool 5 minutes before carefully running a knife along the edges of pie plate to loosen the crust. Once crust appears loosened, use a small spatula to gently transfer pie to serving plate. Top with whipped cream, if desired.


Nutrition Information-- approximately 145 calorie per pie (entire recipe)

Eggplant Lentil Chili Mole

Eggplant Lentil Chili Mole, from Isa Chandra Moskowitz,  is an amazing twist on vegetarian chili. Eggplant, lentils, and tomaotes are slowly simmered in a spicy broth infused with cinnamon and cocoa. It might sound a little strange but this combination of spices in quite common in Mexican cooking and the resulting flavor is both exotic and delicious.This is also the perfect make ahead meal since it can easily be stored in a container in the refrigerator and the flavors only intensify with time.

Eggplant Lentil Chili Mole
Gluten Free
Serves Three

Ingredients--
1 pounds eggplant, cut into 3/4 inch cubes
1/2  teaspoon olive oil
1/2 of  red pepper, diced medium
1 clove garlic, minced
1 tsp. water
1.5 teaspoon chili powder
1 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons dried oregano
1/4  teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoons unsweetened cocoa powder
1/2  cup green lentils, washed
2 cups vegetable broth (or chicken broth)
1 cup diced tomatoes
1 teaspoons agave nectar
Parsley, for topping (optional)


1. Add olive oil to a large pot and heat to medium high. Add bell pepper and saute until translucent, 5 to 7 minutes.

2. Stir in garlic and saute for 30 seconds, using cooking spray if it's sticking. Mix in water, chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/4 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.

3. Add lentils, remaining  1 3/4 cup vegetable broth, diced tomatoes and eggplant. Stir to evenly mix all ingredients. Cover pot and bring to a boil, keeping a close eye on it.

4. Once chili is  boiling, lower heat to a simmer and cook,covered, for about 40 minutes, until lentils are tender and eggplant is soft.

5.Mix in agave and taste for salt and seasoning. Serve garnished with parsley, if you like.

Nutrition Information--approximately 220 calories per serving (1/3 of the recipe)

Quinoa Stuffing with Brussels Sprouts & Mushrooms

Quinoa Stuffing with Brussels Sprouts & Mushrooms is quite different than the typical stuffing but while it may not be traditional, it is definitely a delicious and naturally gluten free variation. This dish, loosely adapted from a Giada DiLaurentiis recipe, makes the perfect accompaniment for any dinner, not just Thanksgiving. Flavorful and nutritious quinoa is tossed with portobello mushrooms, brussels sprouts, fresh herbs, and balsamic vinegar to form a scrumptious side dish. Plus, if you make the quinoa ahead of time, it comes together in minutes.

Quinoa Stuffing with Brussels Sprouts & Mushrooms
Gluten Free
Serves One

Ingredients--
1/4 tsp. extra virgin olive oil
1 small garlic clove, minced
1 portobello mushroom, diced
8-10 brussels sprouts, root ends removed, then halved lengthwise and thinly sliced crosswise
1 tbsp. fresh thyme, finely chopped
1/2 tbsp. fresh sage, finely chopped
1/3 cup cooked quinoa
1 tbsp. balsamic vinegar
salt and pepper, to taste

1. Add olive oil to a medium nonstick pan and heat to medium-low. Add garlic to pan, and saute until fragrant, about 1 minute.

2. Raise heat to medium-high and stir in portobello mushrooms. Saute mushrooms, until golden and tender, 6-8 minutes.

3. Add brussels sprouts to the pan and saute until tender, but still green in color, about 5 minutes. Season vegetables with salt and pepper.

4. Add thyme, sage, and quinoa, to the vegetable mixture. Stir to combine all ingredients and continue to cook until all ingredients are mixed and heated through, 1-2 minutes more.  Stir in balsamic vinegar, and season with additional salt and pepper, if necessary.

5. Transfer to serving dish and enjoy!


Nutrition Information--approximately 175 calories per serving

Cannellini Bean Burgers

Veggie burgers are one of my favorite foods in the entire world so I tend to make some variation of a burger at least once a week. Sometimes, however, I don't have the time or desire to make a complex burger a long list of ingredients and tons of required equipment.  When that happens, this delicious recipe adapted from KathEats.com , is the perfect solution. A simple and satisfying burger that tastes amazing, no food processor required!

Cannellini Bean Burgers
Gluten Free
Serves One

Ingredients--
1/3 cup cannellini beans, drained and rinsed
1 tbsp. quinoa flakes
1 tsp. balsamic vinegar
2 sundried tomato halves, not packed in oil, reconstituted and chopped
1/2 tbsp. fresh parsley, finely chopped
1/4 tsp. dried basil
1/8 tsp. garlic powder
2 slices light gluten free sandwich bread (I used Ener-G Light Tapioca)
salt and pepper, to taste
Optional Toppings--additonal balsamic for drizzling, spinach/lettuce, Dijon mustard

1. Place beans in a microwave safe bowl, cover, and microwave 30 seconds, or until softened. Use the back of the spoon to mash beans until they start to stick together but are still chunky.

2. Add quinoa flakes, balsamic, sundried tomatoes, parsley, basil, garlic powder, salt, and pepper to beans. Mash ingredients together until they are evenly combined and mixture holds together.

3. Use your hands to form mixture into a patty.

4. Heat a skillet sprayed with nonstick spray to medium high heat.

5. Add burger to pan and cook 3-4 minutes, or until lightly browned on the bottom.

6. Flip burger, and cook for an additional 3-4 minutes, or until golden on both sides.

7. Once burger is flipped, place bread in toaster, and toast until golden bread.

8. Plate burger on toasted bread and top with any desired toppings.

Nutrition Information--approximately 205 calories per serving

Cinnamon Apple Pancakes with Pumpkin Maple Butter

Imagine a tall stack of fall-infused pancakes layered with a creamy pumpkin spread and oozing with maple syrup. Looks pretty good right? Well, whip up this quick breakfast recipe and you can be enjoying those pancakes in less than 20 minutes. To create this amazing breakfast, I adapted a Hungry Girl pancake recipe and then added in some Fall touches like diced apple, autumn spices, and a decadent pumpkin "butter".

Cinnamon Apple Pancakes with Pumpkin Maple Butter
Gluten Free
Serves One

Ingredients--
3 tbsp. gluten free oats
2 tbsp. gluten free flour blend
1/4 tsp. baking powder
1 Truvia packet
dash of salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
3 tbsp. liquid egg substitute
1 tbsp. unsweetened original almond milk
1/8 tsp. pure vanilla extract
1/4 of an apple, diced
1 recipe Pumpkin Maple Butter (see below)
2 tbsp. sugar free pancake syrup

1. In a medium bowl, combine oats, flour, baking powder, Truvia, salt and spices (cinnamon, nutmeg, and allspice).

2. Mix in egg substitute, milk, and vanilla. Fold in apple chunks.

3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add the batter to form 4 mini pancakes. Cook pancakes until just beginning to bubble and are solid enough to flip, about 3 minutes. Gently flip and cook until lightly browned on both sides and cooked through, about 2 minutes more.

4. Place one pancake on serving plate then spread with a layer of pumpkin maple butter. Continue alternating pancakes and pumpkin butter to form a stack of pancakes. Drizzle the entire stack of pancakes with syrup and enjoy!

Nutrition Information-- approximately 175 calories per serving (entire recipe)

Pumpkin Maple Butter
Gluten Free
Serves One

Ingredients--
1/3 cup pumpkin puree
2 tbsp. sugar free maple syrup
1/8 tsp. vanilla extract
1/4 tsp. cinnamon

1. Stir together all ingredients in a microwave safe bowl. Cover and microwave 30-45 seconds or until heated through.

Nutrition Information--approximately 39 calories per serving (entire recipe)

Roasted Tomato and Squash Soup

Roasted Tomato and Squash follows the same steps as many of my other soup recipes- roasting vegetables and then pureeing them into a creamy and delightful soup. This method is super simple, versatile, and absolutely amazing. In this recipe, tomatoes, garlic, and butternut squash are the stars of the soup. The combination of vegetables creates a flavorful soup that's perfect for cold Fall evenings.


Roasted Tomato and Squash Soup
Gluten Free
Serves Four

Ingredients--
8-10 Roma Tomatoes, halved lengthwise
4 whole garlic cloves, not peeled
4 tsp extra virgin olive oil, divided
1 medium butternut squash (about 2.5 lbs), peeled and cut into cubes
3/4 tsp. dried thyme
1/2 tsp. dried rosemary
3 to 3.5 cups low sodium chicken broth, divided
dash of crushed red pepper flakes
salt and pepper


1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and spray with nonstick spray. (Be sure to choose two baking sheets that will fit in the oven at the same time.)

2. Place tomatoes, cut side up, one baking sheet and drizzle with 2 tsp. of olive oil. Season generously with salt and pepper. Place garlic cloves in the center of a small square of aluminum foil. Spray with olive oil spray and wrap up tightly then set beside the tomatoes.

3. Add butternut squash to the other baking sheet and drizzle with remaining 2 tsp. of olive oil. Sprinkle with thyme, rosemary, and salt and pepper, to taste. Use your hands to mix ingredients until squash is evenly coated in oil and spices.

4. Transfer both baking sheets to the oven and roast, 45-55 minutes, or until tomatoes begin to split and turn golden brown and  squash is golden brown and tender. Stir vegetables halfway through cooking (you don't have to stir the garlic).

5. Once vegetables are roasted, carefully transfer tomatoes and squash to a tall soup pot. Set aside garlic until cool enough to handle, then gently unwrap and squeeze the garlic cloves out of their skin into the pot with the other vegetables.

6. Pour 2 cups of chicken into the pot then use an immersion blender to puree soup until smooth. Stir in 1 more cup of broth.

7. Place pot on stove over medim high heat and bring to boil, stirring occasionally. Reduce heat to a low simmer, cover pot partially with a lid, and let soup simmer gently until heated through and your're ready to eat (at least 15 minutes). Stir soup occasionally.

8. Prior to serving, taste for seasoning then stir in red pepper flakes and any additional seasonings necessary. If soup seems too thick, stir in additional broth.

Nutrition Information--approximately 190 calories per serving (1/4 of the recipe)

*Interested in more pureed vegetable soups? Try this Sweet and Spicy Butternut Squash Soup from the early days of the blog-- http://spicysweetpotato.blogspot.com/2011/08/ultimate-soup.html