Category: Recipes

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Healthy Recipes Recipes Sides

Easy Roasted Whole Hubbard Squash

Hubbard squash
Hubbard squash

The easiest way to roast a Hubbard squash is to roast it whole. Hubbard squash is very hard and is very difficult to slice in half even with a high quality chef’s knife. Try this simple technique to bake you Hubbard squash whole.

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What is Hubbard squash

It is a fall squash with a grey exterior and orange interior. Although it is very ugly, it is often used for an autumn decoration. The exterior is very hard to slice which is why baking the whole squash is the preferred method. When blended into a puree it has a creamy texture that works well with soups. The texture is more comparable to a sweet potato than other autumn squashes.

Tools needed to bake Hubbard squash

  • pairing knife
  • parchment paper
  • sheet pan
  • large spoon
  • Immersion blender – to make hubber squash puree

Baked Hubbard squash ingredients:

One 6-8 pound Hubbard squash

Hubbard squash

How to roast a whole Hubbard squash:

Preheat you oven to 400 degrees F. Rinse you Hubbard squash. Use a pairing knife to cut 10-12 slits around your Hubbard squash. Place the whole squash on a sheet pan lined with parchment paper.

cut slits into Hubbard squash

Bake the squash for 1 hour and 20 minutes.

Remove the squash from the oven and allow it to cool for at least 30 minutes.

roasted Hubbard squash

Slice the squash in half. This will be very easy to do.

Roasted Hubbard quash sliced in half

Use a large spoon to remove the seeds.

remove the seeds from the squash

Once the seeds are removed you can begin scraping the flesh from the rind.

remove the flesh from the roasted Hubbard squash

Place the flesh in a large mixing bowl.

squash in a large bowl

How to make Hubbard squash puree

Most recipes call for Hubbard squash puree.

Use an immersion blender to blend the squash into a puree. Season and use as desired.

Hubbard squash puree

Can you freeze Hubbard Squash?

Yes you can freeze Hubbard squash. First roast the squash and puree the flesh. Allow the squash to cool to room temperature, then refrigerate overnight. Place the squash in a freezer safe container, label and date it, then place in the freezer.

What can you make with Hubbard Squash?

Use Hubbard squash puree in soups, risottos and other tasty recipes.

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Categories
Recipes Salads

Easy Wild Rice Salad with Oranges and Cranberries

Wild Rice Salad

This easy wild rice salad with oranges and cranberries is delicious year round but is especially tasty in the fall when oranges are in season. It makes a perfect side dish for Thanksgiving. A great way to get some more whole grains into your diet. This salad keeps for 4-5 days in the refrigerator so it is perfect for packed lunches.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make wild rice salad

Wild Rice Salad Ingredients:

  • 1 Cup wild rice blend, cooked according to package directions
  • 6 Mandarin oranges, cubed
  • 1 Avocado
  • 1 shallot, minced
  • 1/2 cup dried cranberries
  • 6 diced dried apricots
  • 1/2 cup fresh parsley
  • 1/2 cup avocado oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 3/4 cup pecans

How to make wild rice salad

Start by rinsing the wild rice blend using a mesh strainer.

Rinse the rice
Rinse the rice

Cook the wild rice blend according to package directions. Allow the rice to cool before adding it to the salad.

Slice the avocado in half, remove the pit. Dice one half and put it into a large salad bowl along with the oranges, half of the shallot, cranberries, apricots and parsley.

Wild rice salad ingredients

For the dressing: Combine the other half of the avocado, half of the shallot, avocado oil, vinegar, Dijon mustard and agave in a mini food processor. Process until smooth.

wild rice salad dressing

Add the pecans, chilled rice and dressing to the salad bowl. Stir until well coated.

wild rice salad ingredients
Add chilled wild rice
mix the wild rice salad

Printable Wild Rice Recipe

Wild Rice SaladDownload

Recipe By Kristin
Course: Salads Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

15 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup wild rice blend, cooked according to package directions

  2. 6 Mandarin oranges, cubed

  3. 1 Avocado

  4. 1 shallot, minced

  5. 1/2 cup dried cranberries

  6. 6 diced dried apricots

  7. 1/2 cup fresh parsley

  8. 1/2 cup avocado oil

  9. 3 Tablespoons red wine vinegar

  10. 1 teaspoon Dijon mustard

  11. 1 teaspoon agave

  12. 3/4 cup pecans

DIRECTION

  1. Start by rinsing the wild rice blend using a mesh strainer. Cook the wild rice blend according to package directions. Allow the rice to cool before adding it to the salad.<br>Slice the avocado in half, remove the pit. Dice one half and put it into a large salad bowl along with the oranges, half of the shallot, cranberries, apricots and parsley.<br><strong>For the dressing:</strong> Combine the other half of the avocado, half of the shallot, avocado oil, vinegar, Dijon mustard and agave in a mini food processor. Process until smooth.<br>Add the pecans, chilled rice and dressing to the salad bowl. Stir until well coated.

NOTES

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Categories
Easy meals Recipes Sides

Easy Creamy Pumpkin Cranberry Risotto Recipe

Creamy Pumpkin Cranberry Risotto

Try this easy creamy pumpkin cranberry risotto recipe. It’s a perfect side for Thanksgiving or a great family meal. It also makes great leftovers for packed lunches. It’s a perfect way to use up some tasty and nutritious pumpkin puree. You can even use your Jack-O-Lantern puree in this recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Pumpkin Risotto:

Pumpkin Risotto Ingredients:

  • 4 Cups Vegetable stock – Use homemade: find the recipe here.
  • 1 Cup Pumpkin puree – Use homemade: find the recipe here.
  • 2 Tablespoons butter
  • 1 Shallot, minced
  • 1 teaspoon fresh thyme
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup White Wine
  • 1/2 grated parmesan cheese
  • 1/4 Cup chopped fresh parsley
  • Salt and fresh ground pepper to taste
  • 5 Ounces goat cheese
  • 1/2 Cup dried cranberries

How to Make Pumpkin Risotto:

Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.

soaking dried cranberries

In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.

pumpkin and stock simmering

In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.

Sauté the shallot

Add the wine and continue to cook until all liquid is gone.

add white wine

Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.

add the stock

When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley.

add cheese and cranberries

Continue to stir and cook until the cheeses are melted completely and the liquid is gone.

Stir the pumpkin risotto

Season with salt and pepper and serve.

Creamy Pumpkin Cranberry Risotto

Printable Pumpkin Risotto Recipe:

Creamy Pumpkin RisottoDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 4 Cups Vegetable stock

  2. 1 Cup Pumpkin puree

  3. 2 Tablespoons butter

  4. 1 Shallot, minced

  5. 1 teaspoon fresh thyme

  6. 1 1/2 Cups Arborio rice

  7. 1/2 Cup White Wine

  8. 1/2 grated parmesan cheese

  9. 1/4 Cup chopped fresh parsley

  10. Salt and fresh ground pepper to taste

  11. 5 Ounces goat cheese

  12. 1/2 Cup dried cranberries

DIRECTION

  1. Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.<br>In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.<br>In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.<br>Add the wine and continue to cook until all liquid is gone. Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.<br>When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley. Continue to stir and cook until the cheeses are melted completely and the liquid is gone. Season with salt and pepper and serve.

NOTES

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Categories
Desserts Recipes Sides

Easy Homemade Applesauce with Cinnamon and Brown Sugar

homemade applesauce

Homemade applesauce is so much better than store bought. You can use lower cost apples straight from the orchard, called seconds. These apples may be mis-shaped or may have some spots. That’s okay, just peel and remove the spots. The brown sugar, cinnamon and apple cider make this homemade applesauce recipe amazing!

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make homemade apple sauce:

Homemade Applesauce Ingredients:

  • 6 pounds of apples, peeled cored and sliced
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • Juice of 1 lemon
  • Cinnamon to taste (optional)

How to make homemade applesauce:

Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.

sliced apples in a pot

Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.

making apple sauce

Use a potato masher to break down the apples.

mashing apples
applesauce in a pot

Chunky Sauce:

If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired.

Smooth Sauce:

If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

Printable Homemade Applesauce Recipe

Homemade Applesauce RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

20 minutes

Preparing Time

60 minutes

Cooking Time

180 minutes

Calories

kcal

INGREDIENTS

  1. 6 pounds of apples, peeled cored and sliced

  2. 1 cup apple cider

  3. Juice of 1 lemon

  4. 1/2 cup brown sugar

  5. Cinnamon to taste (optional)

DIRECTION

  1. Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.<br>Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.<br>Use a potato masher to break down the apples. If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired. If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

NOTES

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Categories
Breakfast recipes Easy meals Recipes

Easy Pumpkin Apple Baked Oatmeal a Fabulous Fall Breakfast

Pumpkin Apple Baked Oatmeal

Skip the overnight oats, instead try this easy pumpkin apple baked oatmeal recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make baked oatmeal:

Pumpkin Apple Baked Oatmeal Ingredients:

  • 1 1/2 Cups oats
  • 2 Tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice -Find a recipe to make your own here
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Cup pumpkin puree – Find a recipe to make your own here
  • 3/4 Cup milk (almond, oat or skim milk)
  • 1 egg
  • 1/4 Cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 Apples peeled and diced, plus 1/2 Apple thinly sliced
  • 2 Tablespoons pumpkin seeds
  • 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

How to make baked oatmeal

Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.

In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.

Dry ingredients

In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.

wet ingredients

Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.

Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.

Pour batter in the baking dish
Top with pumpkin seeds
Pumpkin apple oatmeal
Top with apple slices and cinnamon sugar

Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.

Baked pumpkin apple oatmeal

Garnish with chopped walnuts, butter, or maple syrup.

Baked Pumpkin Apple Oatmeal Printable Recipe

Pumpkin Apple Baked Oatmeal RecipeDownload

More Pumpkin Recipes

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 1 1/2 Cups oats

  2. 2 Tablespoon ground flax seed

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon salt

  5. 2 teaspoons pumpkin spice

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon ground ginger

  8. 1 Cup pumpkin puree

  9. 3/4 Cup milk (almond, oat or skim milk)

  10. 1 egg

  11. 1/4 Cup maple syrup

  12. 1 teaspoon vanilla extract

  13. 2 Apples peeled and diced, plus 1/2 Apple thinly sliced

  14. 2 Tablespoons pumpkin seeds

  15. 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

DIRECTION

  1. Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.<br>In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.<br>In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.<br>Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.<br>Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.<br>Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.<br>Garnish with chopped walnuts, butter, or maple syrup.

NOTES

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Categories
Breakfast recipes Healthy Recipes Recipes

Easy Ham and Cheese Quinoa Egg Bites

ham and cheese quinoa egg bites

Do you need a quick and easy yet healthy recipe to start your day? These easy ham and cheese quinoa egg bites are a great way to start your day. They are loaded with protein and vegetables. These bites are easy to store and reheat.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make egg bites:

Egg Bite Ingredients:

  • 2 Cups cooked quinoa
  • 4 eggs, slightly whisked
  • 1 Cup shredded zucchini
  • 4 ounces shredded cheddar
  • 1 Cup diced ham
  • 2 chopped green onions
  • Black pepper to taste

How to make Egg Bites

Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients.

grated zucchini in a colander

In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

egg bite ingredients

Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.

egg bites ready to bake

Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

ham and cheese quinoa egg bites

How to store Egg Bites

Allow the egg bite to cool for 15-20 minutes, then place them in an air tight container in the refrigerator. They can be stored for up to 5 days.

How to reheat egg bites

Place the egg bites in a microwave safe bowl. Slice the bites in half, cover and heat for 1 minute.

Can you bake egg bites on a Traeger?

Yes you can. the baking time may take a bit longer. Plan on 20-22 minutes.

egg bites on the Traeger

More Breakfast Recipes

Printable Recipe

Ham and Cheese Quinoa Egg BitesDownload

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups cooked quinoa

  2. 4 eggs, slightly whisked

  3. 1 Cup shredded zucchini

  4. 4 ounces shredded cheddar

  5. 1 Cup diced ham

  6. 2 chopped green onions

  7. Black pepper to taste

DIRECTION

  1. Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients. In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

  2. Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.
  3. Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

NOTES

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Categories
Easy meals Healthy Home Healthy Recipes Recipes

Easy Zoodles Recipe with Capers and Olives

zoodles with olives and capers

Are you looking for a healthier alternative to pasta? Do you have some extra zucchini? Try zoodles! Zucchini is one vegetable with endless possibilities. This is my favorite zoodles recipe.

Disclaimer: This post may contain affiliate links. I earn commission at not additional cost to you.

Tools needed to make zoodles:

Zoodles Ingredients:

  • 2-3 pounds of zucchini
  • 1/2 olive oil
  • 1 large onion, diced
  • 2 garlic cloves, grated or minced
  • 3/4 cup kalamata olives, pitted and halved
  • 1/2 cup capers, drained
  • 1 cup cubed cooked chicken breast (optional)
  • Parmesan cheese and fresh ground pepper for garnish

How to make zoodles

Start by spiralizing the zucchini. While spiralizing, cut the zoodles with kitchen shears occasionally, to make the length of the zoodles more manageable. Set aside in a colander to drain for 15-20 minutes.

zoodles

Sauté the onion until almost softened, then add the garlic and continue to sauté for another 2 minutes.

sauté onions

Add the zoodles and sauté until heated through.

sauté zoodles

Toss in the capers, olives and chicken if desired.

add onions, olives and chicken

Continue to sauté until all ingredients are warm and well blended.

zoodles with olives and capers

Spoon into bowls and garnish with parmesan cheese and fresh ground black pepper. Enjoy!

Printable Zoodles Recipe:

Zoodles with Olives and Capers RecipeDownload

More Zucchini Recipes:

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Categories
Healthy Home Recipes Salads

Get Lean, Stay Full: High-Protein Salad Ideas for Every Goal

High-protein salads

Salads are a delicious nutritious way to pack some lean protein into you diet. Lean protein is essential for building muscle. Protein helps you stay full longer, which is great if you are trying to shed some extra unwanted pounds. These high-protein salad ideas can help you and your family stay healthy.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Chef Salad

Chef Salad

This salad is a meal. Loaded with protein. The highest protein ingredients include chicken breast 43 grams/cup, ham 29 grams/cup, cheese 28 grams/cup and 1 egg = 6 grams. The bed of spinach contains another 1 gram/cup. Dress with your favorite dressing and enjoy!

Asian Snow Pea Salad

Asian snow pea salad

Snow peas contain quite a bit of protein for a vegetable, approximately 5.2 grams/cup. This salad also contains chickpeas which are an excellent source of plant based protein, 39 grams/cup. The sesame seeds also provide protein, 1.6 grams/tablespoon.

Mediterranean Lentil Salad

Mediterranean lentil salad

Find this high protein lentil salad recipe here. This salad is packed with plant based protein. 1 cup of cooked lentils provides 17.9 grams of protein. This salad also contains bulgur wheat which contains 5.6 grams of protein/cup.

Chicken Fajita Salad

chicken fajita salad

This tasty salad is packed with protein sources: Chicken breast 43 grams/cup, avocado 3 grams, corn 3.8 grams/cup, black beans 15 grams/cup, cheese 28 grams/cup.

Greek Quinoa Salad

Greek quinoa salad

Find this high-protein salad recipe here. Just one cup of cooked quinoa provides 8 grams of protein. This salad also contains chickpeas which contain a whopping 39 grams of protein/cup. Other good protein sources in this salad include kale, 2.2 grams/cup and fat free feta cheese 59 grams/cup.

Four Bean Salad

Easy 4 bean salad

Find this hearty filling salad recipe here. The high protein ingredients include: chickpeas 39 grams/cup, kidney beans 15 grams/cup, green beans ~2 grams/cup, wax beans ~2 grams/cup.

Superfood Salad

Superfood Salad

This superfood salad contains a couple of high protein vegetables: beets ~2.2 grams/cup, spinach ~1 gram/cup. Other high protein ingredients include: fat free feta 59 grams/cup and walnuts 12 grams/cup. Find the vanilla paste here.

Summer Farro Salad

Farro salad with capers and lemon

Find the summer farro salad recipe here. Farro contains ~7 grams or protein/cup. This salad also contains chickpeas 39 grams/cup and corn 3.8 grams/cup.

Waldorf Salad

waldorf salad

This protein packed salad makes a great breakfast or lunch. Serve it alone or on a bed of spinach or lettuce. Protein packed ingredients include: Chicken breast 43 grams/cup, pecans 9 grams/cup, and low fat Greek yogurt 20 grams/cup.

Broccoli Salad

Easy Broccoli Salad

Believe it or not broccoli has high protein content for a vegetable ~ 2.6 grams/cup. Bacon ~3 grams/slice and sunflower seeds ~24 grams/cup pack some additional protein in this salad. The Greek yogurt in the dressing adds ~20 grams/cup.

More High-Protein Recipes:

No Bake High Protein Energy Balls

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Categories
Recipes Traeger Recipes

Smoked Spatchcocked Chicken on the Traeger

smoked chicken

You do not need a chicken throne to smoke amazing spatchcocked chicken on the Traeger pellet grill. When you spatchcock the chicken it reduces the smoking time to about 3 hours for a four pound chicken. Add any seasoning you wish for a juicy tasty whole chicken on the Traeger smoker.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Traeger Chicken:

Spatchcocked Traeger Chicken Ingredients

  • 1 – four pound Spatchcocked Chicken
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Kinders Lemon Pepper (or rub of your choice)
  • 1 teaspoon garlic powder

How to Spatchcock a Chicken

This method will also work for a turkey, but it is much easier to spatchcock a chicken.

Start by turning the chicken over so the backbone is facing up. Use a heavy duty kitchen shears, or poultry shears to cut down alongside the backbone on both sides until it is cut completely through from end to end. You will have to cut through the ribs so it is not easy. If you are spatchcocking a turkey you may need to use a large knife or meat cleaver, but a kitchen shears is usually enough for a chicken.

spatchcocked chicken

Turn the chicken over (breast side up) and press down with the heel of your hand until it flattens. You may hear a crack when the breast bone breaks. Then season both sides as desired.

Seasoned spatchcocked chicken

How Long do you Smoke a Spatchcocked Chicken

Preheat the Traeger to 225 degrees F. Place the spatchcocked chicken directly on the grate. Insert a probe thermometer into the breast.

whole chicken on the traeger

Smoke until the internal temperature reaches 165 degrees F. Approximately 3 hours.

smoked chicken

Incredible Sides for Smoked Chicken

Printable Recipe

Spatchcocked Traeger ChickenDownload

Recipe By Kristin
Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 – four pound Spatchcocked Chicken

  2. 3 Tablespoons Olive Oil

  3. 1 Tablespoon Kinder's Lemon Pepper (or rub of your choice)

  4. 1 teaspoon garlic powder

DIRECTION

  1. Start by turning the chicken over so the backbone is facing up. Use a heavy duty kitchen shears, or poultry shears to cut down alongside the backbone on both sides until it is cut completely through from end to end. You will have to cut through the ribs so it is not easy.<br>Turn the chicken over (breast side up) and press down with the heel of your hand until it flattens. You may hear a crack when the breast bone breaks. Then season both sides as desired.<br>Preheat the Traeger to 225 degrees F. Place the spatchcocked chicken directly on the grate. Insert a probe thermometer into the breast.<br>Smoke until the internal temperature reaches 165 degrees F. Approximately 3 hours.

NOTES

More Traeger Recipes:

Best Traeger Pulled Pork Recipe
Easy Smoked Stuffed Peppers Recipe

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Categories
Healthy Recipes Recipes Salads

Best Summer Farro Salad with Lemon and Capers

Farro salad with capers and lemon

This Summer farro salad is fresh and delicious. Loaded with whole grains, plant based protein and Summer vegetables. This salad is perfect for a picnic, potluck or packed lunch. A tasty side for a Summer BBQ.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Farro Salad

Farro Salad Ingredients

  • 1 cup Farro, cooked according to package directions
  • 2 small zucchini, cubed
  • 1 can of corn or corn from 2-3 smoked cobs
  • 1 pint cherry tomatoes
  • 1 red pepper, diced
  • 4-5 green onions, finely sliced
  • 1 can of garbanzo beans (chickpeas), rinsed
  • 6 ounces of capers, drained
  • 2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)
  • 3 garlic cloves, grated
  • Juice of one lemon
  • 1/2 cup of olive oil
  • Salt and pepper to taste

Instructions:

Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.

Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.

zucchini tomatoes and onions
chickpeas and corn
red peppers
capers

Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.

farro salad dressing

Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

farro salad

Printable Recipe

Summer Farro Salad with Lemon and CapersDownload

    Recipe By Kristin
    Course: Salads Cusine: Difficulty:

    Servings

    minutes

    Preparing Time

    minutes

    Cooking Time

    minutes

    Calories

    kcal

    INGREDIENTS

    1. 1 cup Farro, cooked according to package directions

    2. 2 small zucchini, cubed

    3. 1 can of corn

    4. 1 pint cherry tomatoes

    5. 1 red pepper, diced

    6. 4-5 green onions, finely sliced

    7. 1 can of garbanzo beans (chickpeas), rinsed

    8. 6 ounces of capers, drained

    9. 2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)

    10. 3 garlic cloves, grated

    11. Juice of one lemon

    12. 1/2 cup of olive oil

    13. Salt and pepper to taste

    DIRECTION

    1. Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.

    2. Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.
    3. Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.
    4. Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

    NOTES

      If you are using fresh basil add it in with the other vegetables. If you use dried basil, blend it with the dressing.

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