Mushroom Kale Chicken, Squash, and Quinoa

Happy New Year! Hope that everyone had a wonderful holiday break, I know I did. But it is back to work and back to cooking. Today I wanted to welcome people back from the holiday glut with something healthy. Everything is made with simple and healthy ingredients. The two dishes bellow are served with quinoa to round out the meal, but feel free to pair with brown rice, bulgar, orzo pasta, fresh baked bread, or any other grain.

Mushroom Kale Chicken
Serves 12

3 lbs boneless skinless chicken thighs, cubed
3 bags of sliced cremini mushrooms
1 bag kale (this avoids having to wash and chop it)
2 Tbs olive oil

Preparation:
1. Heat olive oil in a large pot over high heat until it becomes fragrant.
2. Add chicken and saute until no pink is visible.
3. Add mushrooms and continue sautéing until the mushrooms start to change color.
4. Add kale and carefully stir contents of pot so that the kale is under the mushrooms and chicken.
5. When the kale has wilted and turned a brighter green, remove pot from heat and drain off liquid. (I'm reserving this for a mushroom gravy for another meal.)

Squash
Serves 12

2 acorn squash
1 butternut squash
Pinch everyday seasoning (from Trader Joe's) to taste.

Preparation:
1. Preheat oven to 370 degrees F.
2. Cut the squashes lengthwise.
3. Scoop out seeds and anything stringy. (I'm reserving the seeds for another meal.)
4. Cut squashes in half widthwise.
5. Place on a tray with 1/2 cup of water.
6. Bake until able to be easily pierced with a fork, 30-35 minutes.
7. Remove rind with a spoon after the squash has cooled enough to touch.
8. Chop squash and season with everyday seasoning to taste. Alternatively, use salt and pepper to taste.