BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP

Ingredients: 

• 2 teaspoons expeller-pressed canola oil 
• 1 small yellow onion, chopped 
• 1 clove garlic, finely chopped 
• 2 teaspoons finely chopped fresh ginger 
• 1 teaspoon red curry paste, more to taste 
• 2 teaspoons light brown sugar 
• 1/2 teaspoon fine sea salt 
• 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups 
• 2 cups low-sodium gluten-free chicken broth 
• 1 (14-ounce) can coconut milk 
• 1 pound medium shrimp, peeled and deveined 
• 1/4 cup chopped fresh cilantro 
• 1/4 cup shredded coconut, toasted (optional) 
• Lime wedges 

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Method: 

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. 

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Nutritional Info: 

Per Serving:250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate (6g dietary fiber, 7g sugar), 23g protein

Find the original recipe on www.wholefoodsmarket.com

Jalapeno Bacon Tater Tots with Ranch Dipping Sauce

Game Day Snack


http://spicysouthernkitchen.com

Jalapeno Bacon Tater Tots with Ranch Dipping Sauce

• Cooking spray
• 1 bag frozen extra crispy tater tots
• 6-8 slices of bacon, cut in half lengthwise and into thirds (so you get 6 pieces from 1 piece of bacon)
• 2 jalapenos, thinly sliced
• 1/4 cup barbecue sauce
• 1/2 of a .4-ounce package of Buttermilk Ranch mix (I use Hidden Valley Ranch)
• 1/2 cup buttermilk
• 1/2 cup mayonnaise

1. Preheat oven to 450 degrees. Place a wire rack on top of a large baking sheet and lightly spray rack with cooking spray.
2. Using a pastry brush, lightly brush barbecue sauce on both sides of bacon.
3. For each tater tot, place a jalapeno slice flat against the side of the tater tot, and wrap bacon all the way around tater tot so that it completely covers the jalapeno. Place on wire rack.
4. Bake in oven for 25 minutes or until bacon is brown and crispy.
5. Meanwhile, mix together ranch mix, buttermilk, and mayonnaise in a small bowl.