Healthy Mexican Quinoa

If you have not noticed by now you will not find a recipe on here using rice.  I find that quinoa is a great substitute for rice and other less nutritious grains.  You can always use rice instead of quinoa if you do not like it, but I recommend giving it a try :)  Quinoa has less carbs, more protein, more fiber and more unsaturated fat (the good fat) than brown rice.  

We picked up some chicken bombers from Whole Foods, which I felt would pair well with a Mexican side dish.  The chicken bombers, in case you are wondering, are chicken with a jalepeno in the middle and wrapped in bacon.  Basically, it is amazing :)  I created this Mexican quinoa to be a perfect complement with spiciness of the chicken bombers.  It is packed full of yummy, healthy ingredients.  I hope you enjoy!!

Servings:  4 to 6 
Prep Time: 15 minutes
Total Time: 20 minutes

Ingredients:

1/2 cup uncooked quinoa
1 pepper, diced
1/4 cup onion, diced
1 can black bean, drained 
1 avocado, diced
1/2 cup salsa
Juice from 1/2 a lime
1/2 tbsp cilantro 
Mexican cheese to sprinkle on top

Directions:

Cook quinoa according to directions on package.  Prepare other ingredients.  Once quinoa is cooked and cooled completely, about 15 to 20 minutes, mix all ingredients together in large bowl.  Stir well and serve!

Chicken Bomber & Mexican Quinoa 

Balsamic Tomato, Basil & Mozzarella Quinoa Salad

A few years ago I would have not eaten tomatoes.  It is funny how your taste buds change over time, or maybe you just become less picky.  Regardless, this recipe combines some of my favorite ingredients!  The basil provides a fresh flavor that when combined with the tomato and creamy mozzarella is heavenly.  I paired this salad with a protein for my fiance, but I just ate this as my dinner.

I hope you enjoy this as much as I did! :)

Ingredients:

1 cup uncooked quinoa

10 oz package cherry tomatoes, quartered

8 oz fresh mozzarella, cut into bite size pieces

15 to 20 basil leaves, cut into thin pieces

1 1/2 tbsp quality balsamic vinegar

1/2 tbsp EVOO

1 tsp 21 season solute (Trader Joe's spice)

Directions:

Cook quinoa according to directions on package.  Once done, let sit to cool.  While quinoa is cooking, prepare your other ingredients.  Once quinoa is cooled (about 30 minutes), combine all ingredients into large bowl.  Mix in spices, balsamic vinegar and EVOO.  Refrigerate for 30 minutes.  Serve cold.

Enjoy!!!

Kale, Sweet Potato & Bean Soup

Yes, I am on a soup kick!  I am in love with this soup that was inspired by Food Wanderings. I substituted the russet potato for a sweet potato, which provides much more nutrition.  I have been trying to incorporate as many vegetables as possible into our meals and find that soup provides me with the easiest method of doing that.  Plus, it has been "cold" (anything in the 50s is cold to me), which makes the soup extra yummy in my belly!  It has also been fun to expose my fiance to different things he is not used to eating.  He is in shock he has not had meat in several days and is still satisfied!  Enjoy!

Ingredients:


1 bunch kale, cut ribs and stems out and coarsely chop2 15oz cans of white kidney beans, rinsed and drained1 large sweet potato, peeled and diced1 large onion, diced4 garlic cloves, minced2 medium carrots, cut into small pieces2 celery ribs, diced2 medium tomatoes, cut into small pieces1 8oz can of tomato paste2 tablespoons olive or canola oilblack pepper to taste½ cup chopped parsley6-8 cups or more low sodium vegetable broth

Directions:

Sauté onions and garlic in oil over low/medium heat and stir occasionally until onions are translucent. Add the celery, potato, and carrots and continue sautéing for a few minutes longer until they are semi soft (al dente). Add the kale and sauté for couple minutes further. Add fresh tomatoes and tomato paste and cook for a couple minutes. Add the beans, vegetable broth or water, parsley, thyme and salt and pepper to taste. Bring to a boil and reduce to low/medium and cook partially covered for about 35 minutes or until potatoes and vegetables are fork tender.  Stir occasionally.

Hearty Veggie & Quinoa Soup

I am growing quite fond of making soup.  I have found many inspirational recipes on Pinterest that are healthy and filling.  It is also convenient to be able to freeze the leftover soup for the following week.  I decided to make this soup because I already had the majority of the ingredients at home, which is always a plus!  The recipe I based my soup off of is from Two Peas and their Pod.  I substituted a few things and added chicken sausage.  I hope you enjoy this or your own version of the soup :)

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 yellow squash, chopped

1 can low sodium green beans

1 (15 ounce) can diced tomatoes

1 package precooked chicken sausage (flavor of your choice)

1 box (32 ounces) low sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

1/3 cup chopped fresh basil (refer to my tip on how to prolong basil life)

2 cups cooked quinoa (one cup uncooked)
Shredded Parmesan, to taste

Pepper, to taste

Directions:

Heat olive oil in large pot (I only have a large saucepan so I used that) over medium low heat.  Add the onion once the pan is hot and cook until tender.  Add the garlic and cook for a few more minutes.  Then add the carrots and yellow squash, cook for about 5 more minutes.  Remember to stir occasionally.

Add vegetable broth, green beans, chicken sausage, bay leaves, thyme and basil.  Reduce heat to low, cover and cook until the vegetables are tender.  It took about 35 minutes, but make sure to monitor the progress.  Stir in the cooked quinoa.  Add some shredded Parmesan on top.  Make sure to remove the bay leaves before serving!

Enjoy!!!

How to Keep Basil Fresh

I LOVE basil.  But, I do not use it enough to not waste some of it.  I knew there had to be a better way to preserve it.  I turned to my friend, Google to find a solution.  I found a suggestion from Rachael Ray and decided I would try it.  She made it sound so simple; I was in shock.  All you do is treat basil like you would flowers.  When you bring it home, cut the end and place in a small amount of water (I just used a glass that I had).  Then place a plastic storage bag over the top to make a greenhouse type effect.  It has been almost a week and my basil is still fresh!  Definitely will be doing this from now on :) 

Sweet Tooth Satisfyin' Grapes!!!

I saw on Pinterest a recipe for sour patch grapes.  I have been meaning to make them for quite some time now, but kept forgetting!  I am not a produce expert, but I do not think grapes are really in season as I have not seen them at the store much.  Anyway, I bought some black cherry sugar free Jello and some red grapes.  I got into them last night when I was craving a Skinny Cow (if you have not had they are amazing).  The grapes are sooooo good.  Tastes better than a sour patch and they don't stick in your teeth!  I am excited to dig into them tonight :)  You can do any flavor combination you want, I am sure it will taste good no matter what, so have fun and experiment!

Ingredients:
One container of grapes
1 package of sugar free jello of your flavor choice

First, wash the grapes and remove from stems.  Do not dry grapes as they need to be wet for the Jello to stick.  I tried to follow the instructions from puresugar.net, however, I thought it was too difficult.  The sugar was not coating well and I was getting it all over my hands.  So,  I just dumped the grapes into Tupperware and poured the Jello over the grapes in thirds, mixing the grapes around each time.  When the Jello was gone I put the lid on the grapes and shook.  It coated the grapes well and was quite easy.  Let refrigerate for at least an hour and keep in refrigerator :)  Enjoy!!! 

Beach Themed Wedding Table Numbers

I am getting married on April 6th on the beach in Florida.  The theme of the wedding is beach inspired, as you may have guessed.  Last weekend I was half asleep around 3 am when I got the idea for how to make table numbers for the reception!  I did not want to just frame numbers, as that is kind of boring.  The place cards, which I have not done yet, will be sand dollars and starfish.  I wanted something that went along with the beach theme.  So, below is what I created.  It was very easy and inexpensive.  I cannot wait to see these on the table at the reception :)

Supplies Needed:
Wood numbers
Craft paint in one of your wedding colors (tan is one of the colors)
Shells
Hot glue gun

I went to JoAnn's this past weekend because they had a 20% total purchase coupon that I could use.  I bought two bags of shells to save for future projects, the paint and 4 numbers for $18, including sales tax of over 9%!

I first painted the letters. Once they were dry (only takes about an hour depending on how much paint you use) I poured out the shells.  Then I looked through and played around until I liked what I created.  Then I just hot glued the shells on.  SUPER EASY!!! :):):):) I am in love...

200 Calorie Spaghetti

Do you love spaghetti but hate the carbs?  I avoid Italian food in general because of the carbs and fat in all of the food (generally).  But, when I do want some spaghetti I go for Shirataki noodles, which are tofu noodles.  You can find them at your grocery store in the refrigerated section.  I have found them with the tofu products and by the  ravioli/tortellini pastas.  I chose to make my own pasta sauce by roasting the tomatoes. But, when I am in a hurry I just use a good jar sauce.  You can have a yummy meal in less than 5 minutes if you jar sauce!  Not to mention VERY healthy with 200 calories and 30 g carbs. 

Servings: 1 LARGE portion
Prep Time: 5 minutes
Cook Time: 1 hr and 15 minutes

Ingredients:
1 package Shirataki noodles
2 cups halved tomatoes
2 garlic cloves
1 tbsp EVOO
1/2 tbsp Italian seasoning 
5 to 8 basil leaves
1 oz feta cheese 

Cut tomatoes hot dog way.  Put into bowl with EVOO and seasoning.  Place cut side up on parchment lined baking sheet along with garlic cloves.  Bake for 1 hour at 260 degrees.  

When the tomatoes are almost done, rinse noodles and cook according to package.  I recommend using kitchen scissors to cut the noodles while they are in the pan.

When tomatoes are done place into blender or food processor and puree.  Place noodles, sauce, basil and feta into bowl.

Bon Appetite! 

Momma Susie's 6 Ingredient Peppered Steak

Lately, I have been craving some of my favorite dishes from my childhood.  I was very lucky to grow up with a mother that had a home cooked meal on the table every night.  It was nice to sit with my family at dinner time and share a delicious meal and talk about our days; I look forward to this tradition with my own family.  Last night I made one of my favorite dishes, peppered steak.  My mom always served it over rice, but I chose quinoa (it is always my substitution for rice).  I hope you enjoy this dish as much as we did!

Servings: 4
Prep time: 5 minutes
Cook Time: 30 minutes

Ingredients:
1 to 1 1/2 lbs of round steak
1 pepper
1 can fat free cream of celery soup
3/4 can water
1 tbsp Kitchen Bouquet
1/2 cup uncooked quinoa
Pepper

In large skillet, cut up round steak into strips.  Set timer for 30 minutes.  Brown for a few minutes on medium heat.  Add can of soup.
 

Let cook a few more minutes.  Then using cream of celery can, fill 3/4 full with water and pour into skillet.  Mix well.  Start quinoa according to directions on package.

Cover skillet and let simmer.  While simmering, cut up your pepper.  Make sure to stir every few minutes to prevent any sticking.  When there are about 15 minutes left, add Kitchen Bouquet.  If you want it darker, you can add more.  I also added some pepper.  With 5 minutes left add pepper, cover and let simmer to thicken.

Once it is done serve over quinoa :)

4 Ingredient Asian Sesame Crock Pot Chicken

Tonight for dinner I made my NEW favorite chicken recipe.  It was SO easy and has SO much flavor.  We had some left over frozen quinoa mixture from Trader Joe's to eat, but some quinoa or rice and broccoli with this chicken and the sauce would be heaven in your mouth!  Seriously! :) Enjoy!

Servings: 4
Prep Time: 5 minutes
Cook Time: 3 hours on high in crock pot

Ingredients:

• 2 lbs chicken
• 1 1/2 cups lite Asian Sesame dressing
• 1/3 cup dark brown sugar
• 3 minced garlic cloves (I use the frozen kind in picture)

Cut chicken into cubes.  Whisk rest of ingredients together in a separate bowl (if you use frozen crushed garlic like I did then put that directly into pot).  Pour on top of chicken.  Cook on high for 3 hours.  Look at that juice!  Yummy on rice with some veggies!  Note: I added red pepper flakes :)

Game Day Food

We got home just in time for me to make some yummy food for the big game!  We settled on nachos and Philly cheese steaks.  However, I has just eaten way more bread than I care to admit the night before at dinner.  So, to try to reduce the carbs we had cheese steaks without the hoagie roll.  We also got the "reduced guilt" chips from Trader Joe's.  They are still tortilla chips, but it tell me I should not feel so guilty for eating them, so naturally I believe it :)  We may have also had some Maker's Mark to complete our game day experience, but you can omit that hehe.

Serving Sizes:

Nachos: 2 if really hungry, otherwise 4 to 6

Philly Cheese Steaks: 2 

Nachos:

1 package ground turkey 

1 red onion (can reduce if you do not like onion as much as we do)

1 orange pepper (or color of your choice)

1 tbsp taco seasoning (Make your own! Omit the salt)

2 jalapenos 

1 can black beans (rinsed and drained)

1 bag tortilla chips (10 oz)

1/2 package Lite Mexican cheese

Cook ground turkey on medium low and add taco seasoning.  Drain grease from turkey.  While turkey is cooking cut up pepper, onion and prepare other ingredients.  Make sure to wear gloves or something over your hand when cutting jalapeno!  Burning fingers are not fun!  Set oven to broil.  Put foil or parchment paper on cookie sheet.  Lay chips and 1/3 of rest of ingredients.  Repeat twice to use all ingredients.  Put nachos in oven for about 8 minutes or until cheese is melted and bubbling.

Philly Cheese Steak:

Above is the link that was my inspiration

1 large pepper (I chose yellow because we did not have green available) 

1 medium onion 

EVOO

12 oz flank steak

4 slices Provolone cheese

Worcestershire Sauce

Garlic Powder

Seasoning Salt

Pepper

Heat oven to broil.  Place steak on baking sheet lined with foil and apply last four ingredients.  Broil for 4 to 5 minutes.  Remove from oven, flip and repeat with last four ingredients.  Let it cool for a few minutes and then slice into thin strips.  Reserve juices.

While steak is in oven, coat pan with EVOO and saute pepper and onion.  Add the reserved juices to the pain and then the steak.  Lay cheese slices over the top of the mixture, reduce heat and cover with lid.  

Dig in once cheese is melted!!!

Peanut Butter Oreos

I am several days late on this post!  This weekend we were going to visit my fiance's great aunt and uncle.  I wanted to bring something yummy for them.  I searched for something on the healthier side and easy to transport.  I settled on Chocolate Covered Katie's homemade peanut butter Oreos.  I went to Whole Foods to get a few of the ingredients I did not have.  I bought spelt flour, soy milk, coconut sugar and cocoa powder.  I had coconut oil, but did not have coconut butter.  It was $12 for a jar of coconut butter, so I decided to use Katie's alternative.   There are a few things I would do differently.  Katie does not specify how thick or big her cookies are.  I used the top of my cooking spray and that was probably too big.  I also would buy the coconut butter as I do not think the filling had enough moisture.  I am really not sure how you can roll out the dough without using flour as it is so sticky.  However, I think using the flower to roll out the dough made the cookies brittle.  So, the cookies were good, but I am a little disappointed.  I definitely recommend giving them a try!!!

Serving Size: Mine only made about 14 sandwiches, not the 20 to 25 Katie suggests

Cookies:

• 3/4 cup spelt flour 
• 1/4 cup plus 2 tbsp dutch cocoa powder
• 1/4 cup plus 2 tbsp coconut sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp pure vanilla extract
• 1/4 cup coconut oil
• 3 tbsp milk of choice
• 2 tbsp pure maple syrup

Filling:

• 1/2 cup peanut butter 
• 1/2 cup powdered sugar
• 1/8 tsp salt
• a few tsp milk of choice  (I found that it absorbed the milk very quickly)

Combine first 5 ingredients, and stir well.

In a separate bowl, combine all liquid ingredients for the cookies.  Make sure to MELT the coconut oil.  I just microwaved mine on high for 15 seconds (about 45 seconds total).  Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. 

Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 11-14 minutes (depending on whether you want softer or crispier cookies). 

For the filling I just combined the ingredients into a bowl and mixed together with my hands.  I do not have a food processor, but if you did it would probably make it easier to create.

Here is the finished product! (not the best photo, sorry!)