Posts

Autumn Lettuce Wraps

These lettuce wraps pack loads of fall flavor into one small package. The savory sausage, sweet butternut squash, and fragrant thyme and sage make for a wonderful autumnal flavored meal. This dish is sure to make you, your family, and your belly, very happy.

 

Ingredients

  • 1 head lettuce (green, bib, or butter work best)
  • 1 lb sausage (I used loose sage sausage, but any will work)
  • 1 small butternut squash (diced)
  • 1/3 yellow onion (diced)
  • 1 granny smith apple (cut into thin matchsticks)
  • 1/8 tsp minced garlic
  • 25 oz diced canned tomatoes (I used fire roasted with garlic, but your favorite will work perfectly)
  • 4 sprigs of thyme
  • 2 leaves of sage
  • 2 tbsp olive oil
  • 6 oz cotija cheese grated
  • Salt and pepper to taste

Directions

  1. Wash the lettuce leaves and lay them out to dry during the cooking process.
  2. Coat a large skillet with olive oil and sauté the onions on medium to high heat until just beginning to soften. About 2-3 minutes.
  3. To the skillet add the diced butternut squash and the minced garlic. Cook stirring often for 7 minutes or until butternut squash softens slightly. Season with salt and pepper.
  4. Add the sausage to the skillet with the onions, squash, and garlic. Using a fork or spatula, break up the sausage to form small pieces. Cook for five minutes.
  5. While the meat mixture cooks, remove the leaves of the thyme from the stem and cut the sage leaves into ribbons.
  6. After five minutes, add the canned tomatoes and the herbs. Cook for five minutes on medium heat.
  7. Remove mixture from the heat. Assemble the wraps by placing a spoonful of the mixture into the lettuce cup, top with apple slices and cotija cheese. Enjoy!!!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

 

Whole-Wheat Creamy Pumpkin Pasta with Sausage and Kale

October means fall and fall means everything pumpkin. Add it to pasta in this recipe and enjoy the splendid autumnal combination that is pumpkin, rosemary, andthyme. It is a feel good dish that will leave your belly full and your family happy!

 

Ingredients

1 lb whole wheat chiocciole pasta

1 lb pork sausage without the casing (I used a blend containing rosemary and thyme to mimic other flavors of the dish, but use whatever you prefer!)

1 (15 oz) can pureed pumpkin (not pumpkin pie filling)

1 ½ tsp minced garlic

1 minced shallot

4 cups lacinato kale (or a variety of your preference)

½ cup chicken broth

½ cup pasta water reserved

3 tbsp non-fat Greek yogurt

½ cup parmesan cheese

1 ½ tsp fresh thyme

1 tsp fresh rosemary

¼ tsp cayenne pepper

2 tbsp olive oil

Salt, Pepper

Instructions

  1. Heat a large pot of salted water to boiling. Cook the pasta according to package instructions.
  2. In a large skillet, heat the olive oil. Sauté the minced garlic and shallot for 1-2 minutes until slightly soft.
  3. Add the sausage to the skillet. Cook for 4-5 minutes or until the sausage is close to done, breaking it apart with a fork or spatula.
  4. Add the kale to the skillet. Cook the kale until just wilted about 2-3 minutes.
  5. To the skillet add the can of pumpkin, chicken broth, thyme, rosemary, cayenne pepper, and season to taste with salt and pepper. Let simmer on low heat until the pasta has finished cooking.
  6. Collect ½ cup of cooking water from the pasta pot and set aside. Drain the pasta and add to the skillet.
  7. Add the pasta water, yogurt, and parmesan cheese to the skillet.
  8. Stir thoroughly to coat.
  9. Top with extra cheese if desired, plate, eat, and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton