Black Bean and Quinoa Enchilada Bake

Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa. 

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups of water
1 tbsp of olive oil
1 small onion diced
3 garlic cloves minced
1 Jalapeño seeded and minced
1 red pepper seeded and diced
1 cup frozen corn
Juice of 1 small lime
1 tsp of ground cumin
1 tsp of chili powder
1/3 cup chopped cilantro
Salt and pepper to taste
2 15 oz cans of black beans drained and rinsed
2 cups of red enchilada sauce
2 cups of shredded mexican cheese
Toppings (optional):  Greek Yogurt, Avocado, Olives, Green onions

Directions

Preheat the oven to 350 degrees and spray a 9x13 in pan with cooking spray. Add quinoa and water to medium saucepan and bring to a boil.  Boil for 5 minutes then turn the heat down and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

In a large skillet over medium high heat up the olive oil, add onion, garlic and Jalapeño.  Saute until soft, about 5 minutes. Add peppers and corn and saute for 5 more minutes.
Add lime juice, cumin, chili powder and cilantro.  Stir and combine and season with salt and pepper.

In a large mixing bowl stir quinoa and black beans.  Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce. 

Pour the mixture into the 9x13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly.  Remove and cool!Serve and enjoy!!!

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SWEET SLOW TENDERLOIN

SWEET SLOW TENDERLOIN

Ingredients 

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Directions

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

CHICKEN AND BROCCOLI STIR

CHICKEN AND BROCCOLI STIR

Ingredients 

1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch

Directions

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

RITZ CRACKER CHICKEN

RITZ CRACKER CHICKEN

Ingredients

4 chicken breasts
Butter or margarine
ritz crackers

Directions

Defrost chicken in microwave or under warm running water. Melt butter and crush ritz crackers any kind of ritz crackers will work. Dip the chicken in the melted butter and then cover both sides with the ritz crackers you crushed. Place on a cookie sheet or in a glass dish with aluminum foil covering the chicken. I use aluminum foil under the chicken and over the chicken but you can do it whatever way you want. Leave it in the oven at 375 degrees for 45 mins- hour or until done and enjoy!

Easiest Pizza Dough Ever!

GREEK MARINATED CHICKEN

Photo by: FoodSweet

Description

Amazing Flavor!

Details

Cooking Time:		60 Minutes
Recipes Makes:		8 Servings
Calories:		432
Carbs:		3 Grams
Fat:		19 Grams
Protein:		59 Grams

Ingredients

1 cup plain yogurt
2 Tbsp olive oil
4 cloves garlic, minced
1/2 Tbsp dried oregano
1 medium lemon
1/2 tsp salt
freshly cracked pepper
1/4 bunch fresh parsley
3 1/2 to 4 lbs chicken pieces

Directions

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

much more at http://foodsweet.com/greek-marinated-chicken/

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WHITE CHICKEN ENCHILADAS

Description

The sauce is sooooo good

Details

Cooking Time:		30 Minutes
Recipes Makes:		10 Servings
Calories:		321
Carbs:		19 Grams
Fat:		20 Grams
Protein:		18 Grams

Ingredients

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

much more at http://joyfulmommaskitchen.com/white-chicken-enchiladas/

PARMESAN ZUCCHINI SPEARS

Photo by: LilLuna

Description

Healthy Snack

Details

Cooking Time:		20 Minutes
Recipes Makes:		8 Servings
Calories:		61
Carbs:		4 Grams
Fat:		3 Grams
Protein:		6 Grams

Ingredients

3-4 medium zucchinis
1/2 cup grated Parmesan cheese
olive oil
salt

Directions

Preheat oven to 350
Cut the zucchinis in quarters, length-wise. Set aside.
Line a baking sheet with foil.
Place zucchinis on the baking sheet and drizzle with olive oil.
Sprinkle on grated Parmesan cheese (and any other spices desired).
Top with a little bit of salt and pepper.
Bake for 12-14 minutes.
Broil for the last 2 minutes until the cheese is more browned.

much more at LilLuna.com

SWEET SLOW TENDERLOIN

Description

So sweet and delicious

Details

Cooking Time:		360 Minutes
Recipes Makes:		6 Servings
Calories:		285
Carbs:		6 Grams
Fat:		10 Grams
Protein:		40 Grams

Ingredients

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Directions

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

CHICKEN AND BROCCOLI STIR

Description

Another one - really easy!

Details

Cooking Time:		15 Minutes
Recipes Makes:		4 Servings
Calories:		250
Carbs:		6 Grams
Fat:		9 Grams
Protein:		35 Grams

Ingredients

1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch

Directions

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

MAN-PLEASING CHICKEN~ AKA WORLD'S BEST CHICKEN

MAN-PLEASING CHICKEN~ AKA WORLD'S BEST CHICKEN 

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- 1 package of skinless chicken breast
- 1/2 c. organic Dijon mustard
- 1/4 c. organic Maple syrup
- 1 Tbsp.organic rice wine vinegar
- Fresh rosemary
- Salt and pepper
DIRECTIONS:
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken breasts into a foil-lined, oven-proof baking dish. Six chicken breast came in my package, which made enough to serve 3 people. Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this, Enjoy !!

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