Pumpkin & Balsamic Glazed Chicken Salad

Since the move, we’ve been doing a lot better with eating most, if not all, of our meals in, which is definitely saving money! With that, though, I’m doing my best to make sure we’re eating any leftovers so we’re really getting the most bang for our buck.

Enter: end-of-the-week dinner time and me searching through my fridge trying to find something to make. I had some chicken, left-over quinoa/rice mixture, a little bit of kale, red grapes and about a cup of pumpkin puree left from when I made cookies the weekend before. So, I decided to attempt a pumpkin puree and balsamic-glazed chicken salad. I had no idea how it would turn out, but much to my surprise, it was delicious. Hope you try it out!

Ingredients:

• 2 Chicken Breasts
• Mixed Greens
• Chopped Kale
• Feta Cheese
• Left-Over Quinoa Mixture (or make new)
• Sun-Dried Tomatoes
• Red Grapes
• Craisins
• Chopped Red Onion
• Pumpkin Puree
• Balsamic Vinegar
• Olive Oil
• Salt, Pepper, Garlic Salt, Dried Oregano
• Pumpkin Seeds
• Honey-Roasted Slivered Almonds

Chicken: I just drizzled olive oil, salt, pepper, garlic salt and oregano on both sides of the chicken. In a separate bowl, combine about 1 tbsp. of pumpkin puree, about 1 tbsp. balsamic and 1 tsp. olive oil. Add in a pinch of salt and pepper and whisk until smooth. Cover one side of the chicken with the mixture (consistency is pretty thick – almost like a paste.)

I baked in the oven at 350* for about 15-17 minutes (depending on size of chicken). Then I broiled for a few minutes to get a little crunch/crust on the chicken.

Salad: For salad mixture, combine mixed greens, kale, feta, sun-dried tomatoes, cooked quinoa mixture, craisins, red grapes (sliced in half), onion, pumpkin seeds and almonds.

Dressing: Combine about a tsp. pumpkin puree, 1 tbsp. or so balsamic and about 2 tsps. olive oil and add salt, pepper and garlic salt into a small bowl. Whisk together until it’s a smooth, dressing-like consistency. If it’s thick, add a little more balsamic and oil.

Toss dressing with salad mixture. Add cooked chicken on top and enjoy!

 

Do you have any savory pumpkin dishes to share? I’m looking for any and all ways to eat pumpkin over the next couple months. 🙂

 

Rustic Fall Vegetable Soup

I’ve been patiently awaiting the fall weather to arrive in DC. We had a bit of a cool-weather tease a few weeks ago, but ever since, it’s been back to the high 80s and low 90s (so over it — ready for the cool breeze to grace us!).

But that didn’t stop me from cranking up the AC and cooking up a fall favorite of mine: rustic fall vegetable soup. It’s filled with some of my favorites veggies and has a tomato-based broth (the best kind).

 

Ingredients:

• 2 Zucchini
• 1 Yellow Squash
• 1 White Onion
• 2 Sweet Potatoes, Peeled
• Half a Butternut Squash, Peeled
• 1/2 Cup Dried Orzo
• 6 Cups Chicken Broth (Or Vegetable Broth)
• 1 16 oz. Can of Diced Tomatoes
• 1 28 oz. Can of Crushed Tomatoes
• Olive Oil
• Salt, Pepper, Dried Rosemary and Dried Thyme
• 2 Cloves Fresh Garlic
• Grated Parmesan Cheese

Saute the onions and garlic in olive oil until translucent. Add the zucchini, squash, sweet potatoes and butternut squash in with the onions and garlic. Then add in the diced tomatoes, crushed tomatoes, chicken broth, orzo (I had sweet potato orzo, but regular obviously works, too) with salt, pepper, rosemary and thyme to taste. Simmer on medium heat for 30-40 minutes until flavors combine and broth thicken. Serve with some grated parm on top and toasted bread for a delicious lunch or dinner!

Oh, and I also made my favorite pumpkin chocolate chip cookies this weekend, too. Certainly smelled like fall around our place 🙂