Main Entree

Ingredients:

• 3 Tablespoons Extra Virgin Olive Oil 
• 1 Butternut Squash
• 4 Garlic Cloves, Minced
• 1 Onion, Chopped
• 1 Package Jumbo Pasta Shells 
• 1 Lb Ground Turkey 
• 2 Teaspoons Italian Seasoning 
• 1/2 Teaspoon Red Pepper Flakes 
• 1 Teaspoon Black Pepper
• 3 Cups Fresh Spinach
• 1 Teaspoon Salt
• 15 oz Ricotta Cheese
• 1 Egg
• 1/4 Cup Parmesan Cheese, PLUS 1/8 Cup for Topping
• 1 Jar Alfredo Sauce

Instructions:

1. Preheat your oven to 400ºF. 
2. Poke holes through the Butternut Squash with a fork, and microwave in intervals to make it easier to dice. Cut the Squash into 1 Inch Cubes. 
3. Coat with 2 Tablespoons Olive Oil. Season with 1 Minced Garlic Clove,  Salt and Pepper. Place on a Baking Sheet and Roast for 25 to 30 Minutes. 
4. Begin to Cook Jumbo Shells (al dente).  
5. Heat Olive Oil in a Large Pan. 
6. Add Butternut Squash and Onions. Sauté for a few minutes. 
7. Add remaining Garlic, Turkey, Italian Seasoning, Red Pepper Flakes and Black Pepper. Stir until the Turkey has cooked through completely.
8. Add Spinach and Salt to the pan. Cook until Spinach wilts.
9. Mix the Ricotta, Egg, Parmesan Cheese in a Large bowl. Season with a pinch of Salt and Pepper.
10. Transfer the Squash Mixture into the bowl. Mix together well. 
11. Stuff the Shells with the Filling. 
12. Pour Half of your Alfredo Sauce along the bottom of a casserole dish. Place your stuffed shells in the dish. Top off with the remaining sauce. Bake for 30 Minutes, Covered at 400ºF. 
13. Add Parmesan Cheese on top and place back in the oven uncovered for about 5 Minutes, or until melted.
14. Serve and Enjoy!

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Ingredients:

• 4 Boneless Chicken Thighs
• 2 Teaspoons Salt 
• 1 Teaspoon Pepper
• 1 Tablespoon Olive Oil
• 3 Cloves Garlic, Chopped
• 1/2 Onion, Diced
• 1 Tomato, Diced
• 1/2 Cup Sun-dried Tomatoes, Diced
• 4 Cups Spinach
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1/2 Lemon
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/2 Cup Grated Parmesan Cheese
• 2 Tablespoons Fresh Parsley, Chopped
• Cooked Rice or Pasta (To Serve)

Instructions:

1. Season Chicken well with Salt and Pepper. 
2. Place Skillet with Olive Oil over Medium Low heat.
3. Lay the Chicken Thighs Skin side facing down. Cook until the skin turns crisp. Periodically move Chicken while cooking. Turn over and cook until the chicken has cooked through. Remove the thighs from pan. 
4. Add Garlic and Onion to skillet. Cook until the Onions become translucent. Add the Diced Tomatoes, Sun Dried Tomatoes and Spinach. Stir until the Spinach is wilted.
5. Add the Heavy Cream, Chicken Broth and Juice from the Lemon. Season with Salt and Pepper. Bring heat up to a boil.
6. Add the Parmesan Cheese and Parsley. Stir until the Sauce becomes slightly thick. 
7. Return Chicken to the skillet and spoon the creamy sauce over it. 
8. Serve over cooked rice or pasta. 

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