Meatloaf is one of those go-to recipes for me whenever I am stumped at what to cook for dinner. It can sometimes be such a hassle to constantly think of new things to cook that are also healthy and delicious and more importantly that my husband and son will eat without complaint. I prefer turkey to beef meatloaf of course because it is healthier and I am always on the hunt for different ways to make this dish different so it doesn’t seem like I’m cooking the same meatloaf every time. Meatloaf is really easy to make, it basically involves combining all the ingredients, throwing the mixture into a couple loaf pans and shoving them in the oven for about 45 mins..easy right. I make sure that I always have ground turkey or ground chicken in my freezer in case I need to whip up a quick loaf for dinner.
This recipe combines two of my loves: Goat Cheese and Sun-dried tomatoes. I love, love, love goat cheese and I have the same amount of love for sun-dried tomatoes. I’m a cheese lover in general but I don’t feel half as guilty when that cheese is goat cheese since it is lower in calories and healthier. I don’t really like raw tomatoes but I am seriously in love with the sun-dried variety.
If you a wondering what on earth “red Couscous” is, I named this recipe after my little munchkin. He loves this dish and calls it red couscous because the finished product is red from the tomatoes. Having a child has been and still is the most amazing experience. He makes me laugh everyday because of the cute little things that he says :-). But I digress. I decided to share this recipe with you because it is one of mine and my family’s favorites. A lot of people have never heard of couscous or if they have heard of it have never tried it. Growing up, couscous was a favorite Sunday dish in my household and it really is a shocker that I still like it.
I don’t know about you guys, but this year is just flying by for me. It is the last week of May! This also means, you are all Kale lovers now and are waiting with bated breathe for this week’s recipe :-). You are also totally in love with my salad dressings and are using them in all your salads now. See, how well positive thinking works, I put that out there and it will be true :-).
This week’s recipe is a Kale and Roasted Butternut Squash Salad. I love butternut squash, especially when I found out that I can purchase Organic pre-diced butternut squash from the store and not have to almost lose all my fingers trying to cut through it myself. So, if possible please look for the pre-diced container in the produce section of your grocery store and save yourself a few minutes. Butternut Squash has a lot of health benefits, it is high in antioxidants, helps with bone health, good source of potassium, Vitamin C, Vitamin A and fiber and it also allegedly helps alleviate symptoms of PMS (you’re welcome ladies). It tastes similar to sweet potatoes but not as sweet. I use it in salads whenever possible. For this recipe I roasted them in the oven for about 20 minutes at 375 degrees but I have also boiled them. Continue reading “Kale and Roasted Butternut Squash Salad”