Butternut Breakfast Hash
Ingredients:
- 1 lb ground sausage
- 3 cups butternut squash, cubed (I use frozen, it cubed already)
- 1 cup onion, chopped
- 1 tsp oregano
- ½ tsp black pepper
- ½ cup broth or stock
- 2 cups spinach
- Fried Egg (optional)
Directions:
- Heat a large skillet to medium-high heat and add the sausage. Break the meat into small pieces with a spatula. Brown until fully cooked.
- Add the butternut, onions, oregano, black pepper, and sauté for about 2 minutes.
- Add broth and then place a lid on the pan but leave it tilted open some. Let cook for 5-7 minutes or until butternut is softened.
- Add the spinach leaves and cook until they are reduced down for 2-3 minutes.
- Serve immediately while hot.
- Add a fried egg to the top.
Shrimp & Rice Stew
Ingredients:
- 1/2 cup uncooked long-grain rice
- 1 tablespoon butter (do not use margarine)
- 1 cup of water
- 1/4 teaspoon Italian seasoning (preferably salt-free)
- 2 Tblsp apple juice
- 1 small onion, chopped (1/4 cup)
- 1 clove garlic, finely chopped
- 1/2 cup frozen carrots
- 1/2 cup frozen butternut squash
- 1/2 cup frozen spinach
- 2 cup cups reduced-sodium chicken or vegetable broth
- 3/4 lb cooked deveined peeled large (21 to 26 count) shrimp, thawed if frozen, tail shells removed
Directions:
- In a 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently until rice is golden.
- Stir in water and Italian seasoning. Heat to boiling; reduce heat. Cover; simmer until rice is almost tender.
- Meanwhile, in a 2-quart saucepan, cook apple juice, onion,n, and garlic over medium-high heat for 5 minutes, stirring frequently.
- Stir in frozen vegetables. Let cook until warm for 5-10 minutes Add remaining ingredients.
- Cook about 10 minutes, stirring occasionally, until hot.
- Stir cooked rice into shrimp mixture. Cook about 5 minutes, stirring occasionally, until rice is tender
Chicken with Brussels Sprouts & Butternut Squash Skillet Meal
Ingredients:
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil, divided
- 1 clove garlic, chopped
- 1 small onion, thinly sliced
- 1 cup diced butternut squash
- 1 cup halved Brussels sprouts
- 1 (5.6 ounces) package Knorr® Rice Sides™ - Chicken
Directions:
- Season chicken, if desired, with salt-free Italian seasoning or salt & pepper.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked & brown, about 5-10 minutes, adding garlic during last 30 seconds cook time. Remove and set aside.
- Heat remaining 1 tablespoon oil in the same skillet and cook onion, squash, and Brussels sprouts until vegetables begin to soften and start to brown, about 5 minutes.
- Stir in Knorr® Rice Sides™ - Chicken flavor and prepare according to package directions.
- Stir in cooked chicken.
- Serve Hot.
























