Butternut Squash Risotto

2 tbsp olive oil

1 onion, finely chopped

1 lb butternut squash, peeled and cut into small cubes

2 cloves garlic

1/2 tsp slat

1/4 tsp pepper

3/4 C long grain brown rice

1 C dry Riesling

2 cans (14.5 oz.) vegetable broth

1/2 tsp ground thyme

1/4 C grated Romano cheese

Heat oil in a medium saucepan over medium heat. Add onion stirring occasionally and cook until tender, about 6-8 minutes. Add butternut squash, garlic, salt and pepper. Cover and cook for 5 minutes. Stir in rice and cook for 1 minute. Add wine and cook uncovered until absorbed. Add one can of broth and cook uncovered until absorbed. Add the remaining can of broth and cook uncovered until rice is tender and creamy, about 10 minutes. Add thyme and cheese. Serve warm with additional cheese on top of desired.

(inspired by Butternut Squash Risotto, by WomansDay)

Oven Baked Turkey Chimichangas

1 1/2 lb. ground turkey

2 tbsp taco seasoning

1 1/4 C water

1 medium onion (diced)

1 tsp ground cumin

2 tsp ground oregano

7 oz. fire roasted chilies (diced)

1 vine ripened tomato (diced)

1/2 C fat free sour cream

1 C cheese

3 tbsp melted butter

6 flour tortillas

Preheat oven to 450 degrees. Saute turkey until cooked through and starting to brown. Add water, onion and taco and let liquid has reduce to 2/3. Add cumin, oregano, cilantro, chilies and tomatoes.

Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and Cheddar cheese. Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt.

With all the fixins!

(inspired by Oven Baked Chimichangas, by Tasty Kitchen)