I’ve been following Tone It Up online for a couple of weeks and I’ve absolutely fallen in love with everything about it! I love their overall program, workouts, recipes, and they have great energy. This recipe is from their website and I made it yesterday, it was super delicious! I’ve never made a stew before and it was a lot easier than I thought. It was perfect for the weather which was freezing and snowing 🙂 What a great day to cozy up with a warm bowl of stew…yum 🙂 Hope you enjoy. Ingredients:
- 1 butternut squash, cut into pieces
- 4 cups chicken or vegetable broth (I used Rachel Rays low sodium Chicken broth. The sodium was much lower than any other brand)
- 1 package of boneless, skinless chicken thighs or breasts (Make it vegetarian: Skip the chicken and add your favorite lean protein instead)
- 1 tbsp olive oil
- 1 small white onion, finely chopped
- salt & pepper to taste
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can diced tomatoes
- 2/3 cup quinoa, uncooked
1. Steam the butternut squash until barely tender. I did this by putting the pieces of squash in a microwavable bowl and adding 2 tablespoons of water. Cover the bowl and cook 3 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 3-4 minutes. Mash this squash and set aside.
2. In a large saucepan set on medium heat, bring the broth to a simmer.
3. Add chicken, cover, and cook until chicken is cooked through, about 15 -20 minutes.
4. Transfer the chicken thighs to a plate and allow to cool. Drain the broth and return to pan.
5. Add olive oil and onions. Cook, stirring occasionally until onion starts to turn brown, 8 to 10 minutes.
6. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
7. Add tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.
13. Stir in remaining chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
14. Shred the chicken with your fingers or a fork. Stir the chicken into the stew and simmer, uncovered, about 5 minutes. Enjoy 🙂