Chicken Squash Quinoa Soup

The desert has officially cooled off and it's soup season at our house.  Like 1-2x a week.  

Advantages?  
- one pot to clean
- easy to add servings of veggies
- preparation is quick
- sides are easy, if even needed - green salad, rolls, garlic bread, etc.

Besides, 5/5 Elliotts like soup.  

Chicken Squash Quinoa Soup

I found this recipe recently and decided to try as I had some diced butternut squash to use.  It was a stove top recipe, but I adapted it crock pot to suit the day I was planning for.  Everyone liked it and it's now in the "rotation."

Have you tried quinoa yet?  It's gluten free, wheat free and full of protein and fiber.  If you haven't, this is a great opportunity.

Chicken Squash Quinoa Soup
adapted from here
 
1 lb squash, cubed in chunks (any kind - I've used butternut and acorn)
1 c grated zucchini (optional)
1-2 chicken breasts, fresh or frozen, trimmed
3 1/2 c chicken broth
1 med onion, loosely chopped
4 gloves garlic, minced
1/2 t salt
1 1/2 t oregano
1 T parsley
fresh black pepper to taste
2/3 c quinoa, uncooked
14 oz can petite diced tomatoes, undrained

1. Place all ingredients in crock pot.  
2. Cook on LO for 7-8 hours or LO for 4 hours.
3. Take chicken out and shred on plate with two forks.  
4. Use immersion blender until chunks of veggies are gone.  
5. Place chicken back in pot and stir.
6. Serve and enjoy.


* If you prefer a chunky soup, dice the squash and the onion in smaller pieces and omit the blender step.
* you could substitute rice for the quinoa

Lettuce Wraps at Home

I have always liked the lettuce wraps at P.F. Chang's.  My family & I like these just as well and I hope you will too.   

I made them as a main dish with a side of edamame.  You could also serve as an appetizer or paired with another entree. 

Make them a day or two ahead.  Double for more guests.  

Don't let the longer list of ingredients overwhelm you; these come together quickly.  

Have fun with sauces and experiment to see which you like best.  Suggestions include soy, sweet chili, hoisin, sriacha & plum sauce. 

Lettuce Wraps

Lettuce Wraps
adapted from here

20 oz ground turkey chicken

1/2 med onion, finely diced

2-3 cloves garlic, minced

1” knob fresh ginger, peeled & minced (or 2 t dried)

1 T sesame oil

3 T soy sauce

1 T water

2 T peanut butter

1 T honey

1 T + 1 t rice vinegar

2 T sweet chili sauce

3 green onions, chopped

1/2 c peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on med high. Add chicken, onion, salt & pepper to taste, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking no longer pink.

2. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and dash of black pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir.

3. Add green onion into the skillet then cook for 1-2 min.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

*I omit water chestnuts, but if you like them, add half of an 8 oz can (drained & chopped) at step 3.