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Thursday, March 20, 2014

Broccoli Cheddar Quinoa Casserole

Delicious and not terrible for you! Win!

Serves 4-6


1 cup uncooked quinoa, cook according to package (I boil with chicken broth for added flavor)
1/3 cup low fat cream cheese
1 cup shredded low fat cheddar cheese
1 cup broccoli florets
1 Can low sodium creamy chicken soup
2 Tbsp fresh curly parsley

Preheat oven to 375.

1. Cook quinoa
2. Cook broccoli in boiling water for 2 minutes. Drain and rinse with cold water.
3. In a large bowl, mix cream cheese, cheddar, parsley, quinoa and broccoli.
4. Spray a casserole dish with nonstick spray and pour in mixture. Sprinkle with salt and pepper and bake, uncovered about 10 minutes until hot all the way through.

Monday, March 17, 2014

Chicken Kebabs with Peanut Sauce and Cucumber & Noodles

This was fantastic!  I saw the recipe in Cooking Light magazine, but I changed a few things.  This was so flavorful!


Serves 2

2 Boneless skinless chicken breasts, cut into 1" pieces
1 Tbsp agave nectar
1 Tbsp low sodium soy sauce
1 Tbsp fresh peeled and minced ginger
1 Large garlic clove, minced
2 Tbsp fresh chopped cilantro
1 Tbsp roasted peanut oil

Mix all ingredients and marinate chicken in a bag at least 1 hour.  Grill kebabs until done.

Peanut Sauce:

1 Tbsp rice vinegar
1 Tbsp low sodium soy sauce
1/4 Cup creamy peanut butter
2 Tsp chile paste

Whisk together and drizzle over kebabs.

Cucumber & Soba Noodle Salad:

7 oz uncooked buckwheat soba noodles
2 Tbsp rice vinegar
2 Tbsp dark sesame oil
1 Tbsp agave nectar
1 Tsp sugar
1/2 English cucumber, sliced thin
2 Tbsp sliced green onions

Cook noodles according to package and rinse with cold water and drain.   Whisk together vinegar, sesame oil, agave nectar and sugar.  Toss with noodles, cucumbers and onions.  Chill in refrigerator at least 1 hour.