Tag: yellow squash

Summer Vegetable Turkey Chili

My friends, Sandra and Alan, recently shared their abundant harvest of squash and zucchini with me. We have grilled it, fried it, and baked it. Most recently, I decided to make a summer vegetable chili. I know chili is something we usually all make in the colder months, but it was terrific!

I started with ground turkey for a lighter chili. I removed the seeds from both the zucchini and yellow squash, and I cooked it just long enough for the squash to be tender-crisp.

Made with tomatoes, peppers, onions, and the fresh squash, I will most definitely keep this recipe around! Not only was it delicious, but it was also low in carbs. I served the chili with shredded cheese and sour cream.

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Summer Vegetable Turkey Chili

Course Main Course, Soup
Servings 8
Author Amye Melton

Ingredients

  • 1 pound ground turkey
  • 1 (14.5-oz.) can petite diced tomatoes undrained
  • 1 (15-oz.) can black soy beans rinsed and drained
  • 1 (4-oz.) can green chiles
  • 1/2 cup chopped poblano pepper (approximately 1 pepper)
  • 1/2 cup chopped onion
  • 8 ounces water
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chicken boullion powder
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini

Instructions

  • Cook turkey in a Dutch oven until no longer pink.
  • Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
  • In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
  • Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
  • Serve with desired toppings.

Notes

Nutrition:  Net Carbs = 5 g.; Fat = 11 g.; Protein:  15 g.; Calories = 196

 

Southern Baked Squash

Southern-Baked-Squash

 

Wow, what a weekend! It was an extremely busy around our house and quite frankly, I’m getting too old for this! First of all, we helped Savannah move out. She sent photos Sunday afternoon; it looks like she and her roommates have organized and decorated their little house beautifully!

After that hot and heavy job, we had a sick puppy that had to go to the vet, I was busy doing laundry and helping Greg pack for South America, and Wesley’s team had a scrimmage game. I need this week to rest!

Today I’m sharing a wonderful recipe from my cousin, Nancy. She makes this incredible baked squash. It has the flavor or fried squash without the mess of frying! Don’t expect it to be crisp like fried squash, but the flavor is spot on. This recipe is an old one, passed down to Nancy by my Aunt Euly.

On a sad note, my Uncle Manuard died last week. Uncle Manuard married my mama’s oldest sister, Aunt Ruby. Uncle Manuard owned and operated a garage and Aunt Ruby raised chickens. They both loved their nieces and nephews. When we would visit them when I was a child, Uncle Manuard would always take me to the vending machines in the garage for a Dr. Pepper and Barbeque chips. Just goes to show that you don’t have to do fancy things for kids to make good memories. He will be missed, but I’m thankful he is with Aunt Ruby once again!

 

Southern Baked Squash
 
Author:
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Ingredients
  • Small baby yellow squash, washed and cut in half lengthwise
  • Salt and freshly ground black pepper, to taste
  • Melted buter, amount depends on the number of squash
  • Cornmeal, amount depends on the number of squash
Instructions
  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. Pour cornmeal in a rimmed baking dish and set aside.
  3. Place cut squash in a large bowl and sprinkle with enough water to dampen them.
  4. Remove the squash from the bowl a few at a time. Roll in cornmeal and place on the prepared pan, cut side up. Sprinkle with salt and pepper and drizzle with melted butter. Repeat until all of the squash are coated with cornmeal.
  5. Bake at 400°F until golden brown. Serve warm.