Savory and Comforting Stuffed Acorn Squash

Chef Anthony shows you how to prepare a fall favorite, Stuffed Acorn Squash, loaded with the delicious flavors of the season, including apples and ground turkey.

Recipe: Turkey Stuffed Acorn Squash

Ingredients

• 2 whole acorn squash cut in half
• 1 Tbsp. avocado oil
• 1 lb. ground turkey
• 1 ½ cups baby Bella mushrooms chopped
• 1 cup honey crisp apples peeled + chopped in small pieces
• ½ cup chicken stock
• 2 tsp. fresh rosemary chopped finely
• 1 tsp. pepper
• ½ tsp. salt
• 1 tsp. garlic powder
• 1 whole onion diced. (about ½ cup)
• 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)

Instructions

Preheat oven to 450 degrees. Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking. Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork. While the squash cooks – heat 1 Tbsp. of Avocado oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown. Add in chopped mushrooms, apples, diced onions, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes. When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash. Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in. Scoop the turkey/squash mixture back into the squash + top with cheese of choice. Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.

Mother and son duo, Chef Anthony and Milly Quezada whip up a delicious Sofrito!

Watch and learn how to make a delicious and versatile sofrito with Milly Quezada and her son Chef Anthony. This sofrito will easily become your favorite secret ingredient in all your favorite savory dishes!

Recipe: Livewell Sofrito

Ingredients

• 1 medium onion, sliced into chunks
• 1 head garlic cloves, peeled
• 1 red bell pepper, sliced into chunks
• 1 green bell pepper, sliced into chunks
• 1 Yellow Bell pepper
• 2 Cubanelle peppers
• 4 green onions, white and green parts, sliced
• 1 cup cilantro, packed, stems and leaves
• ½ tsp of cumin
• ½ tsp oregano
• 1 tsp Paprika
• Juice from 1 lime
• 1 tsp Vinegar
• 1 pinch of Sea Salt

Instructions

Place all ingredients in a food processor. Pulse until a chunky sauce forms. Store in an airtight container in the fridge until ready to use. Good for 1 week. You can freeze it to last longer as well. Enjoy.

Healthy and Hearty Turkey Chili

Rich, hearty, and healthy, this Turkey chili recipe is an flaborful and comforting dish for an easy family meal or weekly meal prep.

Recipe: Wendy’s Chili Dupe

Ingredients

• 1 tablespoon avocado oil
• 1 large yellow onion, chopped
• 1 small green bell pepper, chopped
• 2 medium stalks celery, chopped
• 1 ½ pounds lean ground turkey
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 ½ cups unsalted chicken broth
• 2 (8 ounce) cans no-salt-added tomato sauce
• 1 (15 ounce) can no-salt-added dark kidney beans, rinsed
• 1 (15-ounce) can no-salt-added pink or pinto beans, rinsed
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• ½ teaspoon salt
• ¾ cup whole-milk plain strained (Greek-style) yogurt (optional)
• Baked tortilla chips or grain free chips (optional)

Instructions

1. Heat oil in a large heavy bottom pot over medium-high heat. Add onion, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes.
2. Add ground turkey, cook, stirring often, until the turkey is crumbled and cooked through, about 5 minutes. Stir in tomato paste, chili powder, cumin, garlic powder and onion powder; cook, stirring constantly, until fragrant and well combined, about 1 minute. Stir in broth, tomato sauce, kidney beans, pink (or pinto) beans, diced tomatoes with juices, and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 15 minutes.
3. Top each with a dollop of yogurt and serve with chips.

Simple and Satisfying No bake Energy Bites

Chef Anthony makes healthy and satisfying energy bites. These are crowd favorites the whole family will love, perfect for packing in lunch boxes, taking to work for a midday snack, for sports games, and more!

Recipe: Energy Bites

Ingredients

• 1 cup rolled oats
• ½ cup mini dark chocolate chips
• ½ cup ground flax seed
• ½ cup sunbutter or nut butter of choice (cashew and peanut work great)
• ⅓ cup honey
• 1 tsp. vanilla extract

Instructions

Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl. Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour. Store in a ziplock bag or airtight container. Can be stored for up to a week in the fridge or 3 months in the free

Delicious, nutritious, and versatile Black Bean Mango Salad

Learn to make this delicious and impressive black bean and mango salad, in a few easy steps. This salad pairs well with chicken, seafood, as well as plant based proteins. Perfect for your next cookout, or any day of the week.

Recipe: Mexican Black Bean Salad with Mango

Ingredients

• 1 clove garlic or 1 tsp garlic powder, minced
• 1 tsp. salt
• ⅛ tsp. black pepper
• 2 (15 oz.) cans low sodium black beans, rinsed and drained
• 1 ½ cups frozen or canned corn kernels or leftover roasted corn cut from the cob
• 1 green bell pepper, chopped
• 1 orange or red bell pepper chopped
• 3/4 cup fresh mango, diced
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• ½ cup chopped fresh or dried cilantro

For Dressing

• 1 Tbsp. white vinegar
• 2 Tbsp. olive oil
• 1 tsp. lime juice
• 1/4 cup pineapple juice (can blend fresh pineapple or use bottled juice)
• 1/4 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. peppe

Instructions

1. In a small bowl, whisk dressing ingredients and set aside. In a large bowl, combine all of the remaining ingredients. Then, pour dressing over vegetable mixture and toss to coat.
2. Cover and refrigerate at least 1 hour. Stir before serving.
3. Store in the fridge in an air right container for up to 7 days.

Flavorful and Refreshing Balsamic Chicken and Watermelon Salad

Tangy and sweet balsamic chicken, with juicy watermelon and fresh mint make this a perfect summertime salad.

Recipe: Balsamic Chicken with Watermelon Salad

Ingredients

For Chicken

• ⅓ cup balsamic vinegar
• ½ cup chicken broth
• 1 Tbsp. honey
• 1 clove garlic, or more to taste, crushed
• 1 tsp. Italian herb blend
• 4 (4 oz.) skinless, boneless chicken breasts
• 3 tsp. olive oil

For Watermelon Salad

• 2 cups diced/cubes watermelon
• 1 cup diced and seeded cucumber
• 1 Tbsp. chopped mint
• ¼ cup thin sliced Red onion
• ¼ cup Crumbled feta (optional)
• 2 Tbsp. olive oil
• 1 Tbsp. lime juice

Instructions

Whisk together the vinegar, chicken broth, sugar, garlic, and Italian herb blend in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway. While chicken is marinating, combine salad ingredients in a medium size bowl and toss to combine. Set aside. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. Top pan seared chicken breast with a heaping spoonful of watermelon salad and serve.

Delicious Homemade Turkey Bolognese

Learn to make this easy, and healthier version of bolognese, using ground turkey and hidden veggies like carrot and celery. This dish comes together to make a meal your whole family will enjoy!

Recipe: Turkey Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 onion, (small dice)
• 1 medium carrot, (small dice)
• 3 garlic cloves, (minced)
• 1 pound ground turkey meat
• 1/2 teaspoon sea salt or to taste
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano or Italian seasoning
• 1 tablespoon tomato paste
• 1 28 ounce can crushed tomatoes
• ¼ cup chopped parsley
• 1 tablespoon Greek yogurt (optional)
• ¼ cup freshly grated parmesan cheese
• Fresh basil for garnish

Instructions

1. Heat a large pan over medium/high heat. Add the olive oil, onion, carrot, and a pinch of salt. Cook for 5-7 minutes until veggies begin to soften. Add the garlic and cook for another minute.
2. Add the turkey meat, pepper, garlic powder, and oregano, and cook until meat is no longer pink, about 6-8 minutes.
3. Add the tomato paste and stir to combine. Add the crushed tomatoes, ½ teaspoon of salt, and parsley and simmer (stirring occasionally) for 15 minutes while you cook the pasta.
4. In the last few minutes of cooking the sauce, add the yogurt if using and stir until melted. Turn off the heat and add the parmesan cheese and basil, stirring to combine.
5. Serve over whole grain pasta or zucchini noodles

Low Carb Asian Chicken Lettuce Wraps

Chef Anthony demonstrates how easy it is to make this restaurant favorite at home, using fresh and healthy ingredients.

Recipe: Asian Chicken Lettuce Wraps

Ingredients

• 1 tbsp avocado oil
• 1 lb shittake mushrooms (or any mushrooms will work here, make sure they are finely chopped)
• 1 lb ground chicken
• 1 pinch salt
• 1 yellow onion, diced
• 4 cloves garlic minced
• 1 tbsp freshly minced ginger (or 1 tsp dried)
• 1 tsp hoisin sauce or honey
• 2 tbsp low sodium soy sauce (use coconut aminos or tamari for gluten free)
• 2 tsp sriracha (optional)
• 1 can water chestnuts, finely chopped
• 1/2 cup matchstick carrots (shredded carrot)
• 4 green onions, sliced
• Sesame oil to drizzle (optional)
• 1 head romaine or Boston leaf or iceberg lettuce

Instructions

1. Heat avocado oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken, season with a pinch of salt, and break up with a slotted spoon, cooking for 2 minutes until lightly browned.

2. Add onions, garlic, ginger, soy sauce, hoisin sauce or honey, sriracha (if using) water chestnuts and carrots, mixing all together and sauteing until chicken is fully cooked, about 8-10 minutes. Remove from heat and stir in green onions. And drizzle with sesame oil.
3. Add chicken mixture to lettuce leaves then serve and enjoy!

One Pan Lemon Garlic Herb Chicken Meatballs and Zoodles

This delicious and nutritious recipe is low carb, gluten free, loaded with veggies, and packed with fresh flavor. Chef Anthony shows you how easy it is to pull together for your next meal.

Recipe: Lemon Garlic Chicken Meatballs over Zoodles

Ingredients

• 1 Ib ground chicken
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 5 cloves garlic, minced, divided
• 1 Tbsp. dried or 1 Tbsp. fresh parsley
• ¼ tsp. red pepper flakes
• 1 pinch kosher salt and freshly ground black pepper to taste
• 2 Tbsp. extra-virgin olive oil
• ¼ cup low sodium bone broth
• 1 Ib zucchini noodles
• ½ lemon, juiced
• 1 Tbsp. fresh chopped parsley
• 1 Tbsp. grated Parmesan cheese, or to taste

Instructions

Mix ground chicken, ½ cup Parmesan cheese, egg, 2 minced garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into Tbsp.-sized meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel if needed. In the same skillet add more oil if needed, and sauté remaining 3 minced garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic, squeeze in lemon juice, salt and pepper to taste, sauté for 1-2 minutes. Add ¼ cup bone broth and return meatballs to skillet. Simmer until sauce begins to evaporate and meatballs are heated through. Garnish with remaining Parmesan cheese and fresh parsley to serve.

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