Quinoa Meatloaf Recipe

I am in love with Quinoa!  Seriously.  I love it and want to use it in everything.  I heard about it and then was afraid to try it for almost a year.  When I finally tried it and saw how quickly it cooked and how much fun it is I was thrilled.  So when I saw this recipe I knew we would be a match made in Heaven.  However when it was all made up I wish it had a little something more.  I will definitely try this again but will season more aggressively and won't forget the fresh parsley.  This made a LOT of meatloaf..so if you have a small family I would half it for sure.

You'll need Quinoa, 1 celery, 1 Carrot, 2 Garlic Cloves, 8 oz Baby Bella (crimini)  mushrooms, 2 lbs of meat ( I did 1 lb lean ground been and l lb lean ground turkey), 2 Large Eggs, Worcestershire Sauce, and Ketchup.  The recipe calls for chopped flat leaf parsley and I wish I had used it.

3/4 C of Quinoa and you will want to wash your Quinoa really well.

Add 1 1/2 C water to a pan and once it starts to boil add you Quinoa.  Cook according to directions.

When the Quinoa is cooked, about 15 min, the water will all be absorbed and it the grains will look a little see through with a white spot in the middle.  I think they are so much fun when they are cooked.  Allow this to cool.

Finely chop your Onion, Celery, and Peeled Carrot.

Add 1 TBSP Olive Oil to a pan heated over Medium heat.  Then add your chopped veggies and cook until softened.

I love this kitchen tool!  I bought it about 4 or 5 years ago and can't imagine life without it.  It's my Garlic Twist!  You peel your Garlic cloves and then stick them in this doodad and just twist it up.  The Garlic gets minced and it's easy as pie.

Add your chopped Baby Bella Mushrooms and Garlic and cook until any liquid that comes off your mushrooms evaporates, about 10 minutes.  Allow to cool.

Place meat in large bowl with 2 Large Eggs, 2 TBSP Worcestershire Sauce and season with Salt and Pepper.

Add in cooled Quinoa and cooled veggie mix.  Mix together but don't over mix.

Grease your baking sheet.  This made a lot of mix!  Shape into a loaf, or two, or more.  Bake at 375 for 30 minutes.

You'll now want to measure out 1 cup (or more) Ketchup.

Generously apply the Ketchup to the Loaves and bake another 30-45 minutes.

Looks so yummy and smells great.

I love seeing all the yummy Quinoa and veggie bits in there.  The ketchup glaze was so good.  Not as good as my Mom's but a pretty good healthy alternative.

Quinoa Meatloaf

1 1/2 C Water
3/4 C Quinoa
1 TBSP Olive Oil plus extra to grease pan
1 Medium Onion, chopped
1 Large Celery Stalk, chopped
1 Carrot, peeled and chopped
10 oz Baby Bella (crimini) Mushrooms, chopped
2 Garlic Cloves, Minced
2 Lbs Meat (the original recipe calls for Ground Beef but I used half Lean Ground Beef and half Lean Ground Turkey.
1/2 C chopped Flat Leaf Parsley, chooped
2 Large Eggs
2 TBSP Worcestershire Sauce
1 C or more Ketchup

Pre-heat your oven to 375

Rinse the Quinoa while you bring the water to a boil.  Whisk in the Quinoa and cook according to directions.  Allow Quinoa to cool.

Heat Oil in Large skillet.  Cook Onion, Celery, and Carrot over medium heat until softened.  Add Mushrooms and Garlic and cook stirring occasionally until any liquid the mushrooms give off evaporates and all veggies are tender.  About 10 minutes.  Allow to cool.

Place meat in a Large bowl and mix in cooled Veggies, Quinoa, parsley, eggs, Worcestershire Sauce, and Salt & Pepper.  Mix together but do not over mix.

Form mix into a loaf or two and place on a lightly greased sheet pan.  Roast in the middle of your over 30 minutes.  Remove and spread Ketchup on top and sides of loaves.  Place back in over and cook another 30-40 minutes.  Let stand 10 Minutes.

Enjoy!

Approximately 12 Servings

Calories 401
Carbs 40
Fat 17
Protein 22

Chicken Alfredo Baked Pasta Recipe

I was looking for a recipe to use up the rest of my Baby Bella Mushrooms(otherwise known as Crimini Mushrooms) and found this recipe from Sandra Lee's semi homemade magazine.  This was an easy recipe using a rotisserie chicken and bottled Alfredo sauce.  It came together quickly and tasted great.  It was a little higher in calories so not a recipe I'll make all the time..but still a recipe that I would make again.

You'll need 2 cans of chicken broth, Spaghetti, Panko bread crumbs, Butter, 8 oz baby Bella mushrooms, Shredded carrot (I have 2 pictured but only used 1), Shredded cooked chicken, 2 bottles Alfredo Sauce, Italian Seasoning, and Grated Parmesan Cheese

Add 1 Quart of water and two cans of chicken broth to pot.  Bring to boil and then ad your spaghetti.  Cook till al dente.  When done cooking reserve 1/2 cup of the liquid.

Add Panko to a pan over medium heat and toast, stirring often.

After they are toasted just set them aside.

Chop up your mushrooms then peel and shred your carrot.  If you have extra carrot make sure to chop it into slices.

Now feed the extra carrot slices to your dog.  He will love you for life.

In the same skillet you toasted the panko add the butter, carrots, and mushrooms and cook over med heat until softened.

Spray your pan and a sheet of Aluminum Foil with non-stick cooking spray

Add cooked veggies to a very large bowl.  My bowl wasn't big enough.

Add Spaghetti, Alfredo sauce, Italian Seasoning, Salt & pepper, and reserved pasta liquid to the bowl.  Mix well.

Because my mixing bowl was too small I had to move the mix into my baking dish and add the chicken there.  Whoops. 

Top baking dish with foil-cooking spray side down.  Bake at 350 for  25 mintues

Mix toasted Panko and Parmesan Cheese.  Then sprinkle on top of your spaghetti mixture.  Bake an additional 5 minutes uncovered.

Yummy!

Enjoy!

Chicken Alfredo Baked Pasta

2 Cans chicken broth
1 Quart water
1 package uncooked spaghetti
2 TBSP Panko Bread Crumbs
1 TBSP Butter
1 8oz package of baby Bella mushrooms sliced
1/2 Cup shredded carrot
4 Cups shredded cooked chicken
2 15oz Alfredo Sauce
2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Black Pepper
1/3 Cup grated Parmesan Cheese

Pre-heat over to 350 degrees

Spray 13x9 pan and a sheet of aluminum foi.

In a large pot bring chicken broth and water to a boil.  Add spaghetti and cook till al dente about 7 minutes.  Reserve 1/2 cup of the cooking liquid.  Drain pasta.

In medium skillet cook panko over medium heat about 4 minutes until lightly toasted, stirring often.  Set aside. Then in the same pan melt the butter and add the carrots and mushrooms.  Saute about 5 minutes until softened.

In very large bowl combine noodles, reserved liquid, mushroom mix, chicken, alfredo sauce, Italian seasoning, and salt & pepper.  Mix well.  Transfer to baking dish and cover with foil, spray side down.  Bake 25 minutes.

In small bowl combine Parmesan cheese and toasted panko.  Uncover the pasta and sprinkle with the cheese mixture.  Bake an additional 5 minutes uncovered.

Enjoy!

Approximately 8 servings

Calories 450
Fat 20
Carbs 47
Protein 26

Chayote Scrambled Eggs Recipe

When I made the Chayote Rellenos recipe the other day I ended up with a bit of leftover stuffing.  I thought the stuffing was so tasty and flavorful that I wanted to use it up and not have it go to waste.  So I thought about what I could do with it and the only logical response was to make Chayote Scrambed Eggs!

I used one egg and two egg whites, pre-cooked turkey sausage links sliced up, the leftover Chayote stuffing mix, and shredded cheese.  I scrambled up the ingredients and topped with the cheese.  It was so yummy!  Delicious!  The perfect way to use up those leftovers!  Yum!

So good!  Enjoy!

Chayote (Mirliton) Relleno Recipe

I participate in a Produce co-op called Bountiful Baskets and this past week got a new and exciting item.  I received four Chayotes otherwise known as mirliton.  I had never heard of it before and had no idea how or what to prepare.  Apparently they are similar to a summer squash with a bit of a cucumber flavor to them.  I was excited to try something new and quickly went to Google to find recipes.  I found the winning recipe on Food Network's website and couldn't wait to try it out.  The end result was so yummy!

Chayote (Mirliton) Relleno

You'll need: 4 Chayote  squash, Oil, Onion, Mushrooms (I used baby bella's), Garlic, Jalapeno (remove seeds and white part to remove the heat or leave them if you like it hot), Cumin, Tomatoes, Fresh Oregano (or epazote), dry Bread Crumbs, and Parmesean cheese.  The original recipe calls for Toasted Almonds which I didn't use.

Wash and slice your Chayote in half and de-seed them.

They were very interesting and kind of oozy.  It's hard to see but if you look closely you will see a kind of dew on the veg.

Cook the unpeeled Chayote in lightly salted water until crisp tender 15-20 min

Here is my helper enjoying a tomato that she is supposed to be washing ;)

Scoop the Chayote flesh out of the shell but be sure to leave about a 1/4 inch of the flesh in the shell.  Also season the shell with a little salt and pepper.  Coarsely chop the flesh and set aside.

Finely chop your onion, mushrooms, tomatoes, and jalapeno.

Add the oil to a skillet on medium heat.  Add onion and salt saute till soft, about 5 minutes

Add Mushrooms and saute until most of the liquid is gone.

Add the minced Garlic, the Jalapeno, & Cumin and saute until fragrant.

Here you can see that fussy time is in full swing. 

Add Tomatoes and Chayote and stir until most of the liquid is gone.

Stir in Oregano, Bread Crumbs, & Almonds if you use them.  Now season to taste.

Spoon mixture into Chayote shells and top with Parmesan Cheese.  Arrange Chayotes on a baking sheet and add enough warm water to cover about 1/4 inch of the squash.  Bake 15 minutes at 350.

Enjoy!

Chayote Relleno

4 Chayote halved and de-seeded
2 TBSP Oil
1 Onion chopped
1 1/2 tsp salt
1/2 Lb chopped Mushrooms
2 Garlic cloves minced
1-2 Jalapeno Peppers minced
1/2 tsp cumin
2 Tomatoes peeled, de-seeded, and chopped
1/2 TBSP fresh Oregano chopped
1 C dry Bread Crumbs
1/2 C Toasted almonds chopped
1/2 C Parmesan Cheese

Pre-heat oven to 350.  Cook unpeeled Chayote squash in lightly salted water until crisp tender, about 15-20 minutes, then drain.  Scoop out most of the chayote flesh but be sure to leave about 1/4 inch in the shell. Coarsely chop the flesh and set aside.  Season the shell with a little salt and pepper.

Heat your oil in a skillet over medium heat.  Add the onion and salt and saute until onion is soft, about 5 minutes.  Add Mushrooms and cook until most of the liquid is gone.  Add Garlic, Jalapeno, and Cumin and saute until fragrant.  Add Tomatoes and Chayote flesh stir until most liquid is gone.  Stir in Oregano, Bread Crumbs, and Almonds.  Season to taste.

Spoon Mixture into Chayote shells and top with Parmesan cheese.  Arrange shells on a baking pan and add enough warm water to cover at least 1/4 in of the Chayote.  Bake 15 minutes.

Enjoy!

Approximate Nutritional Value per 1/2 Chayote

Calories163
Carbs 48
Fat 11
Protein 13