This year for Cinco de Mayo, I wanted to make something fairly easy. I read through some of the comments on this recipe, and decided to simmer the sauce with a cinnamon stick in it, which added really nice flavor to the chicken. The other major change was that I used 3 chipotles from the can - a lot of comments said that a whole can made it way too spicy. The store was out of tostadas, so we used taco shells. We had some deliciously ripe mangoes on the side, as well as some homemade guacamole and of course, margaritas. It was a great dinner!

Mexican Tinga
Allrecipes.com - Fredda O.

"This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas."

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min

2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
½ cup sour cream

1. Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.

2. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Amount Per Serving
Calories: 402
Total Fat: 20g
Cholesterol: 91mg

These burgers are really different from any other burgers we've had. I cut the recipe in half, and it made the burgers too airy, and we lost some of the meat into the grill. But they were really tasty, and the glaze was sweet and delicious. I didn't have any big tomatoes, so I used some grape tomatoes, and I served it with a pea shoot salad.

Tamarind-Glazed Turkey Burgers
Bon Appétit July 2006

As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.

Makes 8

Glaze

2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
½ cup tamarind concentrate*
½ cup honey
¼ cup water
2 tablespoons fresh lime juice

Burgers

½ cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chile with seeds, minced
1 teaspoon ground black pepper
½ cup chopped green onions
2 ½ pounds ground natural turkey

8 4-inch-diameter rolls (such as potato or kaiser), split horizontally
8 large thin red onion slices
8 large ⅓-inch-thick tomato slices
8 lettuce leaves

For glaze:
Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 ¼ cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.

Do ahead: Can be made 2 days ahead. Cover and chill.

For burgers:
Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight ½-inch-thick patties. Arrange patties on small baking sheet.

Do ahead: Can be made 8 hours ahead. Cover and chill.

Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.

*Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It's available at Middle Eastern and Indian markets, and at some Asian markets.

Test-kitchen tip: Combine and shape the turkey mixture gently to ensure turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.

MacGourmet Rating: 4 Stars

Growing up, I never ate seafood. My mom didn't like it, so she never made it. I thought I didn't like it until I started to try new things once I moved east. Canned tuna is something that I'm still not crazy about, but for some reason, I was craving tuna noodle casserole. I've never had it before... I just wanted to try it. So I found this recipe - one that didn't call for a can of soup, and made this for dinner. It was really tasty! I used whole wheat breadcrumbs on top and threw a little parsley on for a bit of freshness on top. It was a big hit!

Tuna Noodle Casserole from Scratch
Allrecipes MVANWINKLE

"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."

Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min

½ cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
½ medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutritional Information:
Amount Per Serving Calories: 562 | Total Fat: 31.3g | Cholesterol: 125mg

MacGourmet Rating: 4 Stars

This dish doesn't taste like the Chicken Tikka Masala you get in Indian restaurants. The complexity of the sauce really impressed us - it was sweet, slightly spicy, nutty...really lovely around the tender chicken pieces. I served this with some of the Malabar Parantha that I made and froze a while back. They reheated wonderfully! As with almost all Indian and Middle Eastern dishes, I ate this with a big scoop of plain yogurt on the side. It was a great meal!

Marinated Chicken with an Onion-Pepper-Almond Sauce (Chicken Tikka Masala)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

Serves 4

For the chicken tikkas:
Bamboo or metal skewers
½ cup plain yogurt
2 tablespoons Ginger Paste (page 15)
2 tablespoons Garlic Paste (page 15)
2 tablespoons finely chopped fresh cilantro leaves and tender stems
2 teaspoons coriander seeds, ground
1 teaspoon cumin seeds, ground
2 teaspoons Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1 ½ teaspoons sweet paprika
1 ½ teaspoons coarse kosher or sea salt
½ teaspoon Punjabi garam masala (page 25)
½ teaspoon ground turmeric
1 ½ pounds boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips

For the sauce:
2 tablespoons Ghee (page 21) or canola oil
1 small red onion, coarsely chopped
1 small red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ cup slivered blanched almonds
¼ cup golden raisins
1 cup diced tomatoes, fresh or canned (no need to drain)
¼ cup heavy (whipping) cream or half-and-half
½ teaspoon coarse kosher or sea salt
¼ teaspoon cayenne (ground red pepper)
¼ teaspoon Punjabi garam masala (page 25)
Vegetable cooking spray
2 tablespoons finely chopped cilantro leaves and tender stems for garnishing

1. If you are using bamboo skewers, place them in a flat dish filled with water and let them soak for an hour.

2. While the skewers are soaking, make the marinade: Combine the yogurt, Ginger Paste, Garlic Paste, cilantro, coriander, cumin, Kashmiri chiles, salt, garam masala, and turmeric in a small bowl. Whisk to blend.

3. Put the chicken strips in a large bowl and pour this full-flavored, red-hot-looking marinade over them. Toss to thoroughly coat the meat. Refrigerate, covered, for at least 30 minutes or up to 6 hours.

4. When you are ready to cook the chicken, make the sauce: Heat the ghee in a small saucepan over medium-high heat. Add the onion, bell pepper, almonds, and raising, and cook, stirring frequently, until the vegetables soften and then acquire honey-brown patches, 10 to 12 minutes. The nuts and raisins will turn reddish brown, and a thin film of brown will coat the bottom of the pan. (Forcing the vegetables into a small pan allows them to sweat a little, creating moisture that prevents burning.)

5. Stir the tomatoes into the pan and scrape the bottom to deglaze it. Pour this chunky sauce into a blender jar, and add the cream, salt, cayenne, and garam masala. Puree, scraping the inside of the jar as needed, to make a thick, nutty-gritty, reddish-brown sauce.

6. Pour the sauce into a medium-size saucepan and simmer it over low heat, stirring it occasionally, while you grill the chicken.

7. Preheat a gas or charcoal grill, or the broiler, to high.

8. While the grill is heating, thread the chicken strips, covered with the marinade, onto the skewers, accordion-style. If you are grilling, lightly spray the grill grate with cooking spray. Grill the chicken, covered, turning the skewers occasionally, until the pieces are light brown, the insides are no longer pink, and the juices run clear, 6 to 8 minutes. If you are broiling, position the oven rack so the top of the chicken will be 2 to 3 inches from the heat. Lightly spray the rack of a broiler pan with cooking spray, place the skewers on the rack, and broil, turning the skewers occasionally, until the chicken is light brown, the meat is no longer pink inside, and the juices run clear, 6 to 8 minutes.

9. Slide the chicken off the skewers into the sauce. Stir once or twice to make sure the sauce drenches the tender, juicy meat, and then serve, sprinkled with the cilantro.

Ginger Paste:

Makes about 1 ¼ cups

8 ounces coarsely chopped fresh ginger

Pour ½ cup water into a blender jar, and then add the ginger. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until it forms a smooth, light brown paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to place 1-tablespoon portions in ice cube trays and freeze them; once they are frozen, pop them out and transfer them to freezer-safe self-sealed bags.)

Garlic Paste:

50 medium-size to large cloves garlic, peeled

Pour ½ cup water into a blender jar, and then add the garlic. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed until it forms a smooth paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to place 1-tablespoon portions in ice cube trays and freeze them; once they are frozen, pop them out and transfer them to freezer-safe self-sealed bags.)

MacGourmet Rating: 5 Stars

I love my cast iron skillet. Add some pork chops and gravy and it's even better. This recipe is great comfort food. I served it with a side of couscous mixed with currants and chickpeas. The only change I'd make next time would be to cut the flour/spice mixture at least in half, as you end up wasting quite a bit of it - it's not like you can save it after you dip raw pork chops in it. Other than that, it was a great meal for a rainy day.

Smothered Pork Chops
Food 911 - Tyler Florence

Cook Time:16 minLevel: EasyYield: 4 servings

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 pork chops, ¾-inch thick, bone-in
¼ cup olive oil
1 cup chicken broth
½ cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

MacGourmet Rating: 4 Stars

This was a really tasty dinner. The warm bean salad underneath the chicken packed a lot of flavor. The chicken was really moist and the lemon really brightened the dish up. It made a really comforting meal.

Red-pepper Lemon Chicken
Sunset February 2008

Prep and Cook Time: about 30 minutes.

Yield: Makes 4 servings

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
½ cup reduced-sodium chicken stock
1 jar (7 oz.) roasted red peppers, drained and sliced
1 can (15 oz.) cannellini beans, rinsed and drained
About ½ tsp. salt
About ¼ tsp. freshly ground black pepper
½ teaspoon red pepper flakes
1 tablespoon lemon juice
Shredded zest of 1 lemon
¼ cup freshly and finely shredded parmesan

1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, roasted red peppers, cannellini beans, ½ tsp. salt, ¼ tsp. pepper, and red pepper flakes and cook until mixture begins to boil, about 1 minute.

3. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.

4. Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with parmesan.

MacGourmet Rating: 4 Stars

This pork dish was really tasty, but I have to once again complain about recipes that ruin panko. Panko is super crunchy and delicious. Why would you instruct someone to ruin that fabulousness by spooning a sauce over it? Crunchy turns soggy and it's just a mess. Now a dipping sauce, yes. This sauce is delicious, but it should be thickened and served on the side so you don't compromise the integrity of the panko. This has been a public service announcement. We now return to your regularly scheduled meal.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Cooking Light March 2006

Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

⅔ cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick)
1 teaspoon peanut oil
Cooking spray
⅛ teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
⅓ cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
⅓ cup thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
Nutritional Information

Calories: 215 (28% from fat)
Fat: 6.8g (sat 2.1g,mono 2.9g,poly 0.8g)
Protein: 24.5g
Carbohydrate: 10.8g
Fiber: 0.9g
Cholesterol: 65mg
Iron: 1.1mg
Sodium: 454mg
Calcium: 15mg

MacGourmet Rating: 4 Stars

This year, I decided to try making Shepherd's Pie for St. Patrick's Day. It turned out really good! I used ground beef, and a mix of potatoes and parsnips for the top. The topping wasn't firm enough to hold a crosshatch pattern, so I didn't bother. This didn't look too pretty, and it was so hot that the steam wasn't letting my camera focus too well. It was hearty and comforting meal, and the two of us almost finished the entire pan!

Shepherd's Pie
Cookie October 2007

yield: Makes 6 servings
active time: 30 minutes
total time: 1 hour

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
½ cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 ½-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Tip • Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

MacGourmet Rating: 4 Stars

I finally wrote up the changes that I make to this recipe. It's our favorite Pad Thai, and wonderfully spicy and refreshing. I couldn't find bean sprouts this time around, but I highly recommend them as it takes this dish over the top.

This spicy tofu dish was a great way to end the week. I wasn't able to find black bean sauce that had garlic, so I added a minced clove into the sauce. There's a generous amount of sambal oelek, so it's nice and spicy. It's not quite a vegetarian dish because of the chicken broth, but I'm sure you could substitute vegetable stock instead. I ended up broiling the tofu for a few extra minutes to get it nice and golden brown, and I really liked the texture that way.

Szechuan-Style Tofu with Peanuts
Cooking Light March 2010

Yield: 4 servings (serving size: ¾ cup rice, about ¾ cup tofu mixture, and 1 tablespoon peanuts)

2 (3 ½-ounce) bags boil-in-bag jasmine rice
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
Cooking spray
½ cup fat-free, less-sodium chicken broth
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon less-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons black bean garlic sauce
1 tablespoon canola oil
¼ teaspoon salt
1 (8-ounce) package presliced mushrooms
½ cup matchstick-cut carrots
1 tablespoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
¼ cu unsalted dry-roasted peanuts, chopped

1. Preheat broiler.

2. Cook rice according to package directions, omitting salt and fat.

3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.

4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.

5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.

Calories: 389
Fat: 14.3g (sat 2.1g,mono 5.5g,poly 6.2g)
Protein: 17.2g
Carbohydrate: 51.6g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 4mg
Sodium: 619mg
Calcium: 92mg

MacGourmet Rating: 4 Stars

This was in a section of Ellie Krieger's recipes in the latest issue of Cooking Light (and the cover recipe). It's a classic combination - pork, maple and Dijon - that we always love. The pork was incredibly moist, and the squash puree was vibrant with a hint of citrus from the orange zest. It was a really nice meal. This was another recipe that we would give 4 ½ stars if we gave out ½ stars, but since we don't, it's getting a 4. It's a pretty easy recipe to put together, and it was definitely a hit!

Maple-Mustard Pork Chops with Winter Squash Puree
Cooking Light March 2010

4 (6-ounce) bone-in center-cut pork chops
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
Cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
¼ cup fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat-leaf parsley

1. Sprinkle both sides of pork with ¼ teaspoon salt and pepper.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.

3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining ¼ teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 ½ teaspoons parsley.

Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)

CALORIES 283 ; FAT 15.1g (sat 6.3g,mono 6.2g,poly 1g); CHOLESTEROL 84mg; CALCIUM 44mg; CARBOHYDRATE 8.2g; SODIUM 456mg; PROTEIN 27.1g; FIBER 0.3g; IRON 1.1mg

Quick Winter Squash Puree

This easy side comes together quickly with convenient frozen winter squash. Pair with Maple-Mustard Pork Chops or roast chicken for a simple, colorful, nutrient-rich dish.

Yield: 4 servings (serving size: ¾ cup)

⅓ cup fat-free, less-sodium chicken broth
2 (12-ounce) packages frozen cooked butternut squash
1 tablespoon butter
½ teaspoon grated orange rind
1 ½ teaspoons maple syrup
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.

Calories: 100
Fat: 3g (sat 1.8g,mono 0.8g,poly 0.2g)
Protein: 2.4g
Carbohydrate: 19g
Fiber: 4.9g
Cholesterol: 8mg
Iron: 1mg
Sodium: 204mg
Calcium: 37mg

Big Flavors Rating: 4 Stars