Crockpot Pasta 2

I love my crock pot. I can't believe it took me so long to start using it. This recipe was simple, adds quite a few veggies and the kids had no problems finishing their bowls...because it's pasta. Here is the original recipe.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 2-3 cups baby carrots
• 3 cups spinach, chopped
• 5 celery stalks, chopped
• 1 can beans, rinsed and drained, low sodium
• 1 can diced tomatoes, no salt added
• 2 cups chicken or veggie broth, low sodium
• 3 Tsp oregano
• 2 Tsp parsley
• 1/2 Tsp Sriracha 
• 1/2 jar of organic spaghetti sauce, low sodium (or home made sauce)
• 8 oz of pasta (I used a quinoa pasta)

Directions:

1. Brown turkey.
2. Add everything to the crock pot except the pasta. 
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low, add pasta.

Healthy Enchilada Bake

It's been a while since I posted a new recipe. I admit I've been a little lazy on trying new recipes. I've been recreating the ones my family enjoys. I finally tried something new! I didn't deviate from the original recipe too much. I used half the amount of cheese and I topped the recipe with the extra enchilada sauce. I hope you enjoy!!

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed, low sodium
2 cups red enchilada sauce (I made a recipe very similar to this)
1 cup shredded Mexican cheese


Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese. 

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Crunchy Fruity Coleslaw

Last Saturday after the Gretna Gritty we had a healthy potluck picnic. Best picnic I've ever been to!! We had so many healthy choices with a few not-so-healthy options to keep us balanced. Some of the healthy options included turkey/veggie chili, quinoa/bean chili, venison with homemade sauce, hummus, veggie tray, fruit tray, gluten free pasta salad, brownies, PB cookies, and more! One of the side dishes was Amy's cole slaw. Delicious! I haven't had the chance to make it yet but I highly recommend it! Here is her recipe...

Below is the recipe I sort of followed on Saturday. The first time I made this I did make the dressing part (olive oil, vinegar, garlic and honey)...it is good, but the following times I didn't have honey on hand so I just used oil and vinegar. Saturday's version did not include garlic or honey.

Ingredients:

• 2 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 1 red bell pepper, cored and thinly sliced in 1 inch pieces
• 1/2 cup chopped dried apricots
• 3/4 cup frozen corn, thawed
• 1/2 bunch of green onions, chopped (4-5 onions)
• 1/4 cup slivered almonds, toasted
• 1 tablespoon sesame seeds, toasted
• 1/8 cup balsamic vinegar
• 1/2 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic

Instructions:

1. In a large bowl, combine green and red cabbage, red pepper, apricots, corn, green onions, almonds and sesame seeds

2. In a small bowl whisk together remaining ingredients.  Toss dressing with salad, mixing well.

Hope you enjoy!

Quinoa Strawberry Avocado Salad

I still had prepared quinoa and I wanted to use it for tonight's dinner since we were going meat free with the portobella mushrooms. Quinoa offers a good amount of protein, iron, and fiber. Steve recommended adding the walnuts last so that they stay crunchy. Here is the original recipe.

Ingredients

For The Salad:

• 1-2 big avocado, halved, seeded, peeled and diced
• 3 cups strawberries, quartered
• 1 cup cooked quinoa, cooled
• 1/2 cup chopped walnuts, toasted
• ½ cup crumbled feta cheese
• a large handful of arugula

For The Dressing:

• 4 tablespoons freshly squeezed lime juice
• 6 tablespoons extra virgin olive oil
• 3 teaspoons honey
• 2 teaspoon Dijon mustard
• salt and pepper, to taste

Instructions

1. In a small jar with a lid, combine the lime juice, olive oil, honey, and mustard. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
2. Toss all ingredients together in a large bowl. Add dressing and toss again. Serve.

Mediterranean Quinoa Salad

I made extra quinoa - a lot of it. I needed more recipes to eat it up! I found a recipe and my sister and her family loved it! We finished the entire salad and wanted more! Here is the original recipe; below is what I used with what I had on hand.

Ingredients

• 1-1.5 cup cooked quinoa
• 1 cup tomato, sliced
• 1 cucumber, sliced (my cucumber was rotten but I'll make sure I have it for next time!)
• 1/4 cup olives
• 1/4 cup feta, crumbled
• 1 (15 ounce) can chickpeas, drained and rinsed
• 3 tablespoons lemon juice (~1 lemon) 
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon oregano
• 1 clove garlic, grated
• salt and pepper to taste

directions

1. Mix all the ingredients together and refrigerate for at least one hour. 

PB Oatmeal Cookies

Amy & Doug had to put the cookies on top of the cabinets so the kids and I would stop eating them. They were fearful we'd eat them all before the picnic started! Yes, they are that good! I had to make some and the kids loved helping me!

INGREDIENTS

• 1 cup organic peanut butter
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 2 eggs
• 2.5 cups gluten-free rolled oats
• 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 350°F.
2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the eggs.
3. Add rolled oats and baking soda to creamed mixture, and mix well.
4. Line baking sheets with  parchment paper.
5. Roll dough into two-inch balls, and press to flatten on the cookie sheet.
6. Bake for 10 minutes or until the cookies turn slightly brown.
7. Cool cookies on a rack, and store leftovers in an airtight container.

Creamy Quinoa Casserole

This meal was quickly gobbled up! Of course they liked it - I finally added cheese to a meal. It's a rare occasion! Of course I had some changes with what I had on hand, plus I wasn't going to use heavy cream ;). Check out the original (not as healthy) recipe here.

Prior to baking - smelled so good!!

INGREDIENTS

2 cups cooked quinoa

1.5 cup of your favorite pasta sauce - homemade or organic if you can!

1/3 cup greek yogurt

1/3 cup parmesan cheese

3 slices mozzarella, divided

1 can stewed tomatoes, low sodium, divided

1 can kidney beans, low sodium, rinsed and drained

1 Tbsp Basil

1/2 teaspoon crushed red pepper

1/4 cup feta cheese, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce over low heat in a large saucepan. Once warm, stir in yogurt, parmesan, and crushed red pepper. 
3. Remove from the heat and stir in the quinoa. Add half of the mozzarella, half of the tomatoes, and the basil. 
4. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with remaining mozzarella and tomatoes. Sprinkle feta cheese on top, if desired.
5. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.