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Fall Flavors Stirfry

<p>Butternut squash, kale, nutmeg and cranberries combine in this savory stir fry to usher your tastebuds into fall.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Red Wine Vinegar
  • 3 teaspoons Honey
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Cornstarch
  • 2 tablespoons Olive Oil
  • 1 cup peel and dice Squash, Butternut
  • 1 1/2 cups dice Bell Pepper, Red
  • 1/3 cups dice Onion, Red
  • 1/2 cups chop Kale
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Nutmeg
  • 1 teaspoon peel and mince Ginger, Fresh
  • 2 2/3 cups cook and shred Chicken, Boneless Breasts
  • 1/2 cups Cranberries, Dried

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 404 Calories
  • 14g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 83mg Sodium
  • 32g Total Carb
  • 2g Fiber
  • 23g Total Sugars (Includes 4g Added Sugars)
  • 36g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, whisk together red wine vinegar, honey, sesame oil and cornstarch. Set aside.
  2. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly.
  3. Add red pepper and red onion and saute until it begins to soften.
  4. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt.
  5. Add chicken and cranberries to pan, heating for an additional 2 minutes.
  6. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes.
  7. Remove from heat and allow to cool for 5 minutes. Serve over rice if desired.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together red wine vinegar, honey, sesame oil and cornstarch. Set aside.
  2. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly.
  3. Add red pepper and red onion and saute until it begins to soften.
  4. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt.
  5. Add chicken and cranberries to pan, heating for an additional 2 minutes.
  6. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes.
  7. Remove from heat and allow to cool completely.
  8. Divide among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat stir fry in saucepan over medium low heat for 10-15 minutes until heated through.

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