#nutritiousdinners

Enjoy the delicious flavors of sesame chicken without the guilt with this skinny version! It's quick to make and perfect for a healthy weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons low-sodium soy sauce. 1 tablespoon honey. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 tablespoon cornstarch. 2 tablespoons water. 1 tablespoon olive oil. 1 tablespoon sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. In another small bowl, mix cornstarch and water to create a slurry. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Reduce heat to medium-low and pour the sauce over the chicken. Stir until the chicken is evenly coated with the sauce. Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes. Remove from heat and sprinkle sesame seeds and chopped green onions on top. Serve hot over rice or steamed vegetables.

Prep Time: 10 minutes

Cook Time: 10 minutes

A flavorful beef enchilada mixture is stuffed inside soft, roasted acorn squash in this delectable and filling paleo dish. This recipe makes a satisfying weeknight supper or a dinner option that will please a large group of people.

Ingredients: 2 acorn squash, halved and seeds removed. 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup tomato sauce. 2 tbsp tomato paste. 1 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1/2 cup shredded paleo-friendly cheese optional. Fresh cilantro, for garnish.

Instructions: Preheat oven to 400F 200C. Place acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until tender. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion, minced garlic, and bell pepper to the skillet. Cook until vegetables are softened. Stir in tomato sauce, tomato paste, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes. Once the squash halves are cooked, flip them over and fill each with the beef enchilada mixture. Optional: Sprinkle shredded paleo-friendly cheese over the top of each stuffed squash half. Return stuffed squash to the oven and bake for an additional 10 minutes, or until cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes