Favorite Roasted Vegetables!!!

I went to make these roasted veggies again this week and realized I have never posted the recipe here...which is crazy because I make these all the time! I don't even remember where I initially found the recipe, but it was part of a complete meal and the veggies were what spoke to me so I make them as a side often now.

My favorite combo for the veggies is 2 zucchini, 1 russet potato, 1 red bell pepper and 1 red onion (or at least 1/2 of one).

We typically serve it with pork loin but they are good with any type meat or even by themselves!

photo found online

RECIPE:

Preheat oven to 450 degrees.

Mix together:

1 t salt

1/2 t onion powder

1/2 t oregano

1/2 t basil

1/4 t thyme

1/2 t sugar

some pepper

2 cloves garlic

2 T olive oil

2 T red wine vinegar

Chop up your veggies of choice and mix with marinade until well coated.

Spread on a lined baking sheet and bake 20 minutes.

Stir around the veggies and bake an additional 10-15 minutes.

Creamy Cauliflower, Kale and Rice Soup

A friend of mine has recently started eating a vegan diet and has been sharing all kinds of plant-based recipes. I have been excited to try them out and so far everything I have tried has been really good! When I first made this soup I was SUPER nervous! It made tons, required some work and was bright green and not all that appetizing looking haha! But looks can be deceiving and it was surprisingly good! I portioned out the big batch into smaller containers and have been having it a few times a week for lunch. I love eating soup all the time, but especially in cold weather and to me this is a great replacement for the green smoothies I just can't bring myself to drink when I am already cold. Definitely try this one out!

Recipe from Purpose + Plants
Ingredients:
1/4 cup veggie broth
1 onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 carrots, sliced or chopped
1 head cauliflower, florets removed and chopped to bite sized pieces
2 cartons veggie broth
1 bundle of kale, ribs removed
1 can chickpeas, drained and rinsed
3/4 cups cashews, soaked in hot water for 5 min (recommended raw, but if you cant find them, roasted cashews work too!)
2 cups brown rice, cooked (I used 1/2 rice and 1/2 quinoa)
Salt to taste

Directions:
Add broth to a soup pot - saute the onions until translucent and fragrant.
Add the garlic, carrots and celery and cook a few more minutes, stirring them around to tenderize.
Then add some salt, cauliflower and veggie broth. Bring soup to a boil and cook for another 10-15 minutes.
Once the cauliflower is cooked through, add the kale to the soup and let it wilt for a few minutes.
Then at this point I like to take the kale and put it in the blender with the soaked cashews, chickpeas and about 2 cups of the broth and blend that puppy smooth.
Pour that back into the soup and finish it off by stirring in the brown rice! (You'll notice, for the sake of beauty, I held off blending the soup until after I took the pic because it looks like this...)

Margherita Pasta

Although I found the recipe on the blog Peachtree Cooking, it originally came from A Bountiful Kitchen (as did the picture!).

We have tried a few recipes recently that we LOVE and have been making on a fairly regular basis and this is one of them (I need to get around to blogging the rest as well!). The ingredients and the process are so simple, but the flavors are amazing. This is one of our favorite meatless meals! Nearly as good as being back in Italy ;-)!

Ingredients
1 box spaghetti, cooked "al dente", drained (I used Gluten Free)
¼ cup extra virgin olive oil
2 tablespoons butter optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 8-10) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Instructions
Cook pasta. Set aside, or while pasta is cooking prepare sauce.
In large skillet, heat oil and butter over low heat.
Sauté the garlic until fragrant over low heat, about 1 minute.
Add tomatoes, sugar, salt and pepper.
Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
Cook for 2-3 minutes, just until all pasta is heated through.
Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.

Vegetable Lasanga Cupcakes

I was looking for a new meatless meal to try when I came across Yummy Mummy Kitchen's Lasanga Cupcakes and was intrigued! (her picture above) I did one tray as she directed and one with only veggies and no noodles and they were sooo yummy! Easy to put together, easy to clean up and super easy to devour. I wanted to be sure to save this recipe because I will definitely be making them again!

Original recipe, with more pretty pictures, HERE.

Ingredients:
1/2 package lasagna noodles
1 (15 oz) container ricotta cheese (my fam doesn't love this so I used about 2/3 of it)
1/3 cup grated Parmesan cheese, plus more for topping
1 egg
1/4 cup chopped fresh basil
1 ball of fresh mozzarella, sliced (the kind in water)
1 (24 oz) jar your favorite pasta sauce
1 (about 2″ wide) zucchini, sliced into 1/8″ rounds
1 Japanese eggplant, sliced into 1/8″ rounds (my grocery store was out of eggplant!!! I used 2 zucchini instead)

Directions:
Cook noodles according to package instructions. Set on a lightly oiled cookie sheet so that the sheets don’t stick together.
In a medium bowl, stir together the ricotta, Parmesan, egg, and basil until well combined. Set aside.
Spoon tomato sauce into 12 muffin cups to coat the bottom. Cut cooked lasagna sheets into 2-inch pieces, or 2-inch rounds if you have a cookie cutter. Place one piece of lasagna noodle in each cup over the sauce. Top with 1 tablespoon of ricotta mixture. Top ricotta with one slice of zucchini, mozzarella, and eggplant and press gently into the ricotta. Cover vegetables with a layer of tomato sauce. Top with a teaspoon of the ricotta mixture. Cover ricotta with a second sheet of pasta, then spread tomato sauce over the top. Sprinkle with Parmesan.
You may have enough ingredients left over to make about 5 more, so go ahead and do so in a second muffin tin!
Bake at 375 degrees F for 35 minutes. Let cool 10 minutes. Run a knife around the edge to release cups.

Cheesy Vegetable Soup

While visiting my sister right after she had a baby one of her friends brought this yummy soup over for dinner. I loved it and have been meaning to make it for quite some time! It is super creamy yet light and there are lots of veggies hidden inside as well. 3/5 of us loved it and the other two still didn't complain too much so that worked for me ;-)! (I believe it originally came from the site cooks.com)

Ingredients:
1 1/2 quarts water
5 chicken bouillon cubes (I used 6)
1 small onion, chopped
1 c diced celery
2 1/2 c diced potatoes
1 1/2 c diced carrots
1 1/2 c diced broccoli
1 1/2 c diced cauliflower
1 lb Velveeta cheese (I used 2%)
2 cans cream chicken soup (I used 98% FF)
(we sprinkled a little bacon on top)

Directions:
Cook until done: Water, onion, celery, potatoes, carrots, bouillon cubes, broccoli, and cauliflower.
Stir in 2 cans cream of chicken soup and cheese.
Stir constantly 6 to 8 minutes until cheese melts. Do not boil!

Butternut Squash Enchiladas

I don't remember where I originally saw these enchiladas, but the recipe is from Yummy Mummy Kitchen. I only first tried butternut squash this last year and I have really grown to love it. Roasting it makes is crispy on the outside like a potato, but it still has a sweetness to it. The sweet is balanced out by the spicy salsa and creates a yummy enchilada that is filling despite the lack of meat. I ate all the leftovers of these over the course of a few days and never grew tired of them!

Ingredients:
2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash)
1 tablespoon extra virgin olive oil
15 ounces cooked or canned black beans, drained and rinsed
1/4 cup chopped yellow onion
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish
12 ounces jarred or fresh mild green salsa
1/4 cup 2% plain Greek yogurt (I used light sour cream)
1 1/2 cups shredded Mexican cheese blend (I used 2% Mexi blend)
10 corn tortillas
1 large ripe avocado, peeled, pitted, and sliced

Directions:
Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.

Calories per enchilada (based on my best calculations): 190

Spicy Black Bean Burgers with Chipotle Mayo

I have been trying new recipes again and have been trying to incorporate more meatless and veggie filled dinners into our menu. I have had some misses (chicken sausage stuffed zucchini, seemed promising but flopped), but also some winners. These black bean burgers from Skinnytaste were AWESOME!!! I am planning to make up another batch this week to keep frozen for lunches. I didn't even make the mayo; the burgers were SO flavorful that I loved them with just avocado on top (and I didn't use a bun for mine either). Definitely give them a try!!! (I will say the kids did not love them...at all)

Ingredients:
For the Spicy Chipotle Mayo:
3 1/2 tbsp light mayonnaise (Hellman's)
1 tbsp canned chipotle in adobo sauce
For the Black Bean Burgers:
16 oz can black beans, rinsed and drained
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped scallions
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 jumbo egg
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (I used gluten-free oats)
4 whole wheat 100 calorie buns (Martin's)*
1 small hass avocado, sliced thin

Directions:
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture keeps the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.
Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

Servings: 4 • Size: 1 burger w/ mayo bun + avocado • Calories: 362.6 • Fat: 14.0 g • Protein: 18.1 g • Carb: 50 g • Fiber: 15.1 g • Sugar: 7.1 g Sodium: 786.4 mg (without salt)

Lemony Pasta with Goat Cheese and Spinach

This is another recipe from Everyday Foods that I really liked. I ended up using pinenuts instead of walnuts since that is what I had on hand but I still loved it for lunch all week long! It was also super fast to make, so great for a busy night.

Ingredients:
Salt and pepper
3/4 pound spaghettini or spaghetti (I used gluten-free spaghetti)
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Rice and Bean Enchiladas with Creamy Tomatillo Sauce

After one not-so-successful recipe attempt this week (the chili bean stuffed peppers were yucky :-(!), I was a little nervous about these enchiladas. They had potential to be a huge success but also a miserable failure. I L-O-V-E-D them! Rachael Ray recipes aren't always the healthiest but you can nearly always make some substitutions to help them out. I couldn't wait for lunch the next day to eat some more! And even my meat-loving husband had no complaints about these meatless enchiladas.

Ingredients:
1/2 cup long-grain white rice (I used brown rice)
1 15 ounce can pinto beans, drained
1 2/3 cups shredded monterey jack (I used 2% Pepper Jack, adding some nice heat)
2 scallions, sliced
1 3 ounce package cream cheese, cut into 1-inch pieces (I used 1/3 fat version)
1 2/3 cups jarred salsa verde (I used green enchilada sauce)
2/3 cup heavy cream (I used FF half and half)
1/2 cup chopped cilantro, plus more for garnishing
1/4 cup vegetable oil (I heated mine in microwave, so no oil)
8 6 1/2 inches corn tortillas

Directions:
In a small saucepan, bring 1 cup water, the rice and 12 tsp. salt to a boil over high heat. Lower the heat to low, cover and cook until the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a medium bowl to cool slightly. Add the beans, 1 cup Monterey jack, the scallions and cream cheese; stir gently.
Meanwhile, using a blender or food processor, blend the salsa verde, cream and 1/2 cup cilantro until smooth.
Preheat the oven to 350 degrees . In a medium skillet, heat the oil over medium-high heat. Using tongs, carefully place 1 tortilla at a time into the hot oil and fry, turning once, until softened, 5 to 10 seconds per side. Transfer to paper-towel-lined plates to drain. (I place 3 tortillas in a paper towel, wrap them up and micro for 30 seconds to get them soft)
Mound 12 cup of the filling down the center of each tortilla. Roll up tightly, then place seam side down in a 7-by-11-inch glass baking dish. Pour the sauce over the top and sprinkle with the remaining 1/3 cup Monterey jack. Bake until bubbly, about 20 minutes. Top with more cilantro.

Baked Potato Soup

I was really excited to try this healthy-fied version of potato soup. It is definitely one of my favorite things and I trust Gina of Skinnytaste to keep it tasting good even if it is good for you. This is so not bad for, yet still so delicious. I loved it and my oldest, Ella, who is the other potato soup lover in the house, loved it too!

Ingredients:
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (we used turkey bacon)

Directions:
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. (I used a ziploc steamer bag)
On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (I put it all in a blender, blended it, then put it in a pot on the stove to heat it)
Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Servings: 5 • Size: 1 cup • Points+: 5 pts • Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

Fresh Corn Salad

I have been saving this recipe from Better Homes and Gardens for awhile and decided to add it to our menu for Ella's family birthday party. It was the one new recipe I was trying for the big event and luckily it turned out to be a hit. I loved all the fresh crisp flavors and if you don't add all the arugula at once, the rest saves well and you just add the leaves when you are ready to eat again. I will definitely be making this again and again! Maybe next time I'll remember to get a picture of my own before we eat it all!

Ingredients
1/2 cup cider vinegar
1/4 cup sugar
1 t kosher salt
1/2 t coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry (I totally forgot to do this, but it was fine)
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 T parsley, finely torn
1 T basil leaves or buds, pulled apart
1 T fresh jalapeno, seeds and veins removed, very finely diced*
1/2 t sea salt or kosher salt
2 cups small arugula leaves

Directions
1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Serves 8: Calories 77, Protein(gm) 2, Carbohydrate(gm) 17, Fat, total(gm) 1, Dietary Fiber, total(gm) 2, Sugar, total(gm) 10

Honey Cashew Chicken

I absolutely loved this stir-fry! One of my favorites ever I think...plus it was so pretty. I love broccoli and peppers and edamame AND cashews! In my opinion you could definitely leave the chicken out and it would still be delicious, or use tofu instead if you wanted to make it a meatless meal. The sauce was slightly sweet and slightly spicy, a perfect combination. I was excited to have it as leftovers for a couple days after we had it for dinner! (recipe from Cooking Light)

Ingredients:
* 1 cup instant rice (I used a combination of basmati and brown and made 3 cups)
* 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon canola oil
* 1 tablespoon dark sesame oil
* 2 cups broccoli florets
* 1 cup frozen shelled edamame
* 2 garlic cloves, minced
* 1 medium yellow onion, finely chopped
* 1 red bell pepper, sliced
* 1/2 cup dry-roasted cashews, unsalted
* 1 tablespoon rice vinegar
* 3 tablespoons honey
* 2 tablespoons lower-sodium soy sauce
* 1 tablespoon Sriracha

Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Serving 1/2 c rice and 1 c chicken mixture: Calories: 470 Fat: 17.6g Protein: 29g Carbs: 50g Fiber: 4.5g Chol: 49mg Sodium 638mg

Quinoa Salad with Zucchini, Arugula, Tomatoes and Mint Vinaigrette

While looking for new yummy quinoa recipes I came across the blog Authentic Suburban Gourmet and saw this yummy one. It looked delicious and incorporated lots of things I love, plus some new elements I was excited to try (raw zucchini, mint). I made it at the beginning of the week and ate it all week long for lunches. I just kept the arugula separate and mixed it in when I was ready to eat. It was amazingly fresh and light, yet so filling as well. Definitely a perfect combination of flavors for summer!

Salad
1 C. Quinoa
2 C. Chicken Stock (I had made a big batch with just water, and it was fine)
½ t. Salt
2 Medium Zucchini, one inch julienne slices
2 C. Tomatoes, small orange or cherry, halved
2 C. Arugula
½ C. Pine nuts, dry roasted or toasted
¼ C. Cilantro
Salt and Pepper to taste

In a medium sauce pan, add the quinoa and chicken stock plus ½ t. of salt. Quickly stir and bring the mixture to a boil. After it boils, reduce the heat to simmer and cover with a lid for about 10 minutes. Check and stir the quinoa. If liquid remains, check every 2 to 3 minutes until liquid has evaporated. Set aside to cool.
Once the quinoa is cooled, add to a large bowl to assemble the salad. Add the zucchini, tomatoes, pine nuts and cilantro. Toss gently and add the vinaigrette and toss again to combine. Right before serving, toss in the Arugula. Taste and then season with additional salt and pepper as desired.

Mint Vinaigrette
1 C. Fresh mint leaves, lightly packed
3 T. Red wine vinegar
2 t. Dijon mustard
2 Garlic cloves, minced
½ t. Sugar
½ t. Salt
8 Grinds pepper
½ C. Olive Oil

Add all of the above ingredients to a food processor. Pulse until well combined. Taste and adjust salt and pepper to your desired taste level. Set aside to strengthen the flavors for about one hour.

Calories...I divided it into 6 servings, which per my calculations would make it about 315 calories per serving

Spinach Mushroom Enchiladas

When I browsing through my saved recipes while planning our meals last week I saw this one and realized it had been WAY too long since I made enchiladas. The rest of my family would have been happier with a more traditional version :-), but I loved these! Plus, as far as enchiladas go, these ones aren't too bad for you...especially if you make a couple substitutions like I did. I will definitely make them again! (recipe from Taste of Home magazine)

Ingredients:
* 1 pound baby portobello mushrooms, chopped (I only used 1/2 this because by accident, that's all I bought, but they were still fine!)
* 1 small onion, finely chopped
* 2 tablespoons butter
* 3 garlic cloves, minced
* 1/4 cup white wine or chicken broth (I used white cooking wine)
* 12 ounces chopped fresh spinach, coarsely chopped
* 1/2 teaspoon seasoned salt, divided
* 3/4 cup water
* 1/4 cup lime juice
* 1 tablespoon chicken bouillon granules
* 1 tablespoon garlic powder
* 1-1/2 cups (12 ounces) sour cream (I used light)
* 1/2 cup minced fresh cilantro
* 12 corn tortillas (6 inches), warmed
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese (I used 2% mexi-blend)
* Crushed red pepper flakes, optional

Directions:
* In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
* Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
* In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
* Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes, if desired. Yield: 6 servings.

Nutritional Facts (of original recipe): 2 enchiladas equals 427 calories, 24 g fat, 75 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 5 g fiber, 16 g protein.

Mini Ham & Cheese Quinoa Cups

I found these little guys on Iowa Girl Eats and fell in love. They are just so cute...and sounded yummy and good for you at the same time. I left the ham out when I made mine this time, but I'm sure the salty ham is a nice addition to the flavors in the little quiches. These have been great to have on hand for breakfast for me, just heat some up and I'm ready to go! Plus, as she mentions, you could try any variety of ingredient combinations!

Makes 28 mini cups
Ingredients:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham (I left out this time)
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

Quinoa Mac n' Cheese Casserole

I added the 'casserole' to the name because you bake it and it's not quite as creamy as typical mac n' cheese BUT it IS delicious! I made this for myself to have on hand for lunches one week after seeing a link to it on The Daily Dish. The recipe originally comes from Monica Nelson Fitness and I really loved it. It is filling and savory and perfect for lunch. I love having something yummy in the fridge ready for me at lunch time when I am super hungry!

Ingredients:
* 2 tsp olive oil
* 1 med. leek white and pale green parts halved and sliced (1 cup)(I used green onions)
* 1/2 cup diced tomato, or red/green pepper
* 1 1/2 cups quinoa, rinsed and drained
* good pinch of salt
* a few grinds of seasoning salt
* 2 cloves garlic, minced
* 2 large eggs
* 1 cup soy milk, non-fat milk, or milk of choice
* 1 1/2 cups grated Cheddar cheese, more for sprinkling
* Optional- Crushed Red Pepper, Panko Bread crumbs for topping
* Toppings (optional)- salsa, hot sauce, sour cream, scallions

Directions:
1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water and season with salt and the Seasoning Salt (I used Goya). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
4. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.
*divided into 6 servings, it is 339 calories per serving*

Grammy's Loaded Veggie Salad

This salad is amazing! My grandma brought it to our Super Bowl party and I couldn't get enough of it! I will definitely be using it in the future...maybe for a baby shower coming up or having friends over for lunch...or for any occasion I can think of :-). It makes a huge salad, so if you are making it just for your family, you may want to halve it, or keep the dressing separate.

Ingredients:
2 7oz mixed greens
2 lge. Avocados
L lge. Cucumber
½ (10oz.) package shredded carrots
¾ C. dried cranberries
½ C. sliced almonds, toasted
1 pint grape tomatoes, halved
1 (4-ounce) package crumbled feta cheese with herbs (I use 6 oz)
Kosher salt to taste
Freshly ground pepper to taste

Dressing:
1 (0.7 ounce) package Italian dressing mix
½ Cup olive oil
¼ Cup balsamic vinegar
2 T. sun dried tomatoes chopped
Croutons (optional)

Quinoa and Grilled Corn Salad with Cilantro Vinaigrette

I have tried a couple recipes lately that I was disappointed in, which is never fun. You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner! Well, this was just the change I needed to get me wanting cook again. I saw this recipe on The Sister's Cafe and couldn't wait to try it. It is perfect for lunch with girlfriends and for dinner too (I grilled some chicken to go with it for dinner). I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling. SOOO good!!!

Ingredients:
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under broiler in oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced (I'll just use 1/2 next time)
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
(I added one can black beans, rinsed and drained)
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.

Vegetable Tacos

I was a little nervous about whether or not I would really like these tacos, but I actually LOVED them! The recipe comes from Better Homes and Gardens and will be especially delicious this summer when the produce is all fresh. I can't wait to make them again!

Ingredients:
* 1 lb skinless, boneless chicken breasts, cut into bite-size strips (I left out)
* 1 cup bottled green salsa
* 4 ounces fingerling potatoes
* 2 ears sweet corn, uncooked
* 12 8-inches whole wheat tortillas, heated (I used corn)
* 2 tomatoes, seeded and chopped
* 1/2 cup coarsely chopped Italian (flat-leaf) parsley (I used cilantro)
* 2 red, yellow, and/or green sweet peppers, coarsely chopped
* 2 small zucchini, cut in thin wedges

Directions:
1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm. (I skipped this step)
2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.
3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.
(I was a little confused about whether the zucchini was supposed to be served without cooking, which it seemed from the recipe. I roasted mine in a little olive oil with some salt and pepper)

(I thought this seemed high per taco considering there is mostly veggies in each one?)
Serving: 1 taco *Calories 311 * Protein 24g * Carbohydrate 24g * Fat total 14g * Cholesterol 67mg * Saturated fat 4g * Dietary Fiber 12g * Sodium 925mg

Skinny Scalloped Gratin Potatoes

Since we have all our big holiday meals at this time of year with extended family, I decided to do our own mini-Christmas dinner last week. I didn't have a lot of time, so I wanted to keep it simple and I wanted the sides to be fairly light since they are my favorite part of any meal and I knew I would be the one eating all the leftovers :-). I found 2 great sides, both on Gina's Skinny Taste. This first one was amazingly delicious! You would never know it was made with such light ingredients! I like the top of my gratin potatoes very golden, but make them your way!

Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar (I used about 1 1/4 cups, mostly 2%, but with a little FF and regular mixed in as well)
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme

Directions:
Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.