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Garlic Rainbow Chard with Squash and Salmon - Lunch Version

4 Servings Recipe By

Ingredients

  • 3 cups peel and dice Squash, Butternut
  • 1 tablespoon Olive Oil #1
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Black Pepper #1
  • 2 tablespoons Olive Oil #2
  • 4 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Red Pepper Flakes
  • 1 tablespoon Ghee
  • 3 cups chop Rainbow Swiss Chard, Leaves
  • 2 teaspoons Lemon Juice
  • 1/4 teaspoons Salt #2
  • 1/4 teaspoons Black Pepper #2
  • 12 ounces Salmon, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 342 Calories
  • 18g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 744mg Sodium
  • 24g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 5 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, combine butternut squash cubes with olive oil #1, salt #1 and pepper #1.
  2. Place on baking sheet, bake at 400F degrees for 10 minutes.
  3. Stir, and bake an additional 15 minutes.
  4. Heat olive oil #2 in large skillet over medium-high heat.
  5. Add garlic and chili flakes and cook for about 3 minutes.
  6. Add ghee, chard, lemon juice, salt #2 and pepper #2 to pan.
  7. Cover and cook until chard is wilted.
  8. Remove from heat, and stir in salmon and squash.

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, combine butternut squash cubes with olive oil #1, salt #1 and pepper #1.
  2. Place on baking sheet, bake at 400F degrees for 10 minutes.
  3. Stir, and bake an additional 15 minutes.
  4. Heat olive oil #2 in large skillet over medium-high heat.
  5. Add garlic and chili flakes and cook for about 3 minutes.
  6. Add ghee, chard, lemon juice, salt #2 and pepper #2 to pan.
  7. Cover and cook until chard is wilted.
  8. Remove from heat, and stir in salmon and squash.
  9. Allow to cool.
  10. Divide among indicated number of 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 in microwave until warmed through.

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