Roasted Broccoli

Cut fresh broccoli into florets.  

In a bowl, drizzle with olive oil and toss with sea salt (or regular salt) and choice of seasonings.  (e.g. garlic powder, parmesan cheese)

Spread out on a cookie sheet and broil in the oven for 5 min (or until desired done-ness)

Enchilada Pasta (Chicken or Vegetarian options)

~2 cups cooked, shredded chix (for vegetarian, substitute 1-2 cans black beans drained and rinsed)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese

1 cup sour cream

1 pkg {~13oz} penne pasta

Optional toppings/garnish

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Prepare pasta according to package.

Meanwhile:

Heat 2Tbs olive oil in a deep skillet and cook diced onions for about 3-5 minutes. 

Add 2 cloves of minced garlic & diced red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chilies, 1tsp cumin, 2 tsp chili powder, 1/2 tsp salt, & enchilada sauces. 

Let sauce simmer for about 8-10 minutes.

Add 2 cups cheese and stir until the cheese is melted and heated through. 

Stir in 1 cup sour cream and heat through on low (high will make sour cream curdle)

Drain pasta & return to pot. 

Pour sauce over pasta and mix well. 

Serve (optional: garnish with avocado, tomato, green onion, and a dollop of sour cream).

(My husband came home from the church men's retreat raving about this. So I asked our friend for the recipe -- I was pointed to this link. I made it with family visiting and we all loved it, even my 3yo! Pretty easy and very yummy.)

Quinoa Burger

(from Eatingwelllivingthin.wordpress.com)

2 rounded cups cooked quinoa (see note at bottom for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts, chopped

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon garlic powder

(optional spices: chili powder, mustard, cilantro, other...)

Olive oil for frying (I used cooking spray instead)

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, pepper, cumin, salt, and garlic powder (other optional spices).

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. [I used cooking spray instead.] 

Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  

Fry until golden-brown, about 4 minutes on each side. [I sprayed the patties with cooking spray just before flipping them to help them fry and not stick.]  

Makes approx. 10 burgers.

To cook quinoa:

1 cup uncooked quinoa

2 cups water (I used 14oz chicken broth topped off with water)

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

Blueberry Stuffed French Toast

I found this on Maggie Spicer's blog and it looks YUMMY! Can't wait to try it!

12 slices french bread cut into 1" cubes
2 8-ounce packages cream cheese cut into 1" cubes
1 c fresh blueberries rinsed and drained
12 large eggs
1/3 c maple syrup
2 c milk

Bluberry Syrup

1 c sugar
2 T cornstarch
1 c water
1 c fresh blueberries rinsed and drained
1 T unsalted butter

Grease 13 x 9 inch baking pan. Place half of the bread cubes evenly in the pan. Scatter cream cheese cubes over the bread and sprinkle with 1 c blueberries. Arrange remaining bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over bread. Cover with foil and chill overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven, for 30 minutes. Remove foil and continue baking for 30 minutes, or until puffed and golden brown.

In small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in 1 c blueberries and simmer, stirring occasionally, 10 minutes, or until berries burst. Add butter and stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with blueberry syrup.