Cheesy Confetti Quinoa Cakes

 

Talk about a portable meal....when we think about putting something in a muffin tin and baking it we think cupcakes, muffins, or even EGG muffins....so check this out! I had made a bunch of quinoa and was looking for a new recipe to try. Quinoa is a complete protein and a complex carb. It's easy to use it as just a side dish; however it's not really portable! :) However, if you add some cheese, egg, chopped veggies and spices....game changer!!  Although it's a great source of protein like I mentioned, you could even add some ground turkey to these. I ended up using them as a side with some chicken.  I can't wait to hear how they turn out for you!

Ingredients

• 1T Olive oil
• 1 cup onion, diced
• 1 ½ cup muilti colored peppers, diced (I used about half of a red, orange, and yellow)
• 3 cups broccoli, finely diced
• 4 eggs
• 1 cup shredded cheddar cheese
• 2 ½ cups cooked quinoa
• Salt & Pepper to taste

Instructions

• Preheat oven to 375 degrees 
• Line 12 cup muffin tin with aluminum foil muffin cups
• Spray muffin cups with olive oil
• In a large skillet warm olive oil and sauté onions, peppers, broccoli, until soft.  Approximtely 8-10 minutes
• In a large bowl, whisk eggs.  Fold in cooked quinoa, shredded cheese, and veggies from skillet.  Salt and pepper to taste. 
• Divide mixture into 12 muffin cups.
• Bake for 20-25 minutes. 
• Cool and serve or place in a container in the fridge to be reheated later or added to work/school lunches.  

*You could also double batch this recipe and freeze some for later. 

Veggie Lasagna Soup w/Cheese Bomb

 

Ok, I know I'm on a soup kick, but hear me out :) IT'S SO EASY!! AND IT'S COLD WHERE I LIVE!

Is that reason enough? Unless you can't eat tomatoes, everyone loves a good hearty lasagna. However, to make one from scratch really does take some time. (Well, unless you make the sauce from scratch too...then you're talking alllll day!) Regardless, the family was craving the lasagna, and I was happy to make it~but typically the main ingredients are pasta and cheese. Those two things are great, but can be difficult to keep in a proper portion. I think this lasagna soup does the trick. The best part? A. cheese. bomb.   OH yes!

Soup ingredients

• 2T olive oil
• ½ cup water
• 1 cup onion, finely diced
• 1 ½ cup celery, diced
• 1 ½ cup carrots, diced
• 6 cups kale, finely chopped
• 6 cups water
• 1T of each spice: oregano, basil, and Italian seasoning
• 6 tsp of “Better than Bouillon” 
• 6 ounce tomato paste, canned
• One (24 ounce) jar of pasta sauce (Marinara)
• One (28 ounce) can of crushed tomatoes
• 8 ounces pasta of choice

Cheese Bomb ingredients

• 2 cups of 2% cottage cheese
• 1 cup Parmesan cheese, finely grated
• Salt and pepper to taste

In a large soup pot, heat olive oil and 1/2 cup water over high heat. Add onions, celery, carrots and garlic; cook about 5 minutes or until onions have softened. Add kale and six cups of water to the pot and bring to a boil.  Reduce heat to a simmer and add all of the spices and Better Than Bouillon.  Maintain a simmer as you add tomato paste, pasta sauce, crushed tomatoes, and pasta.  Cover and simmer for ten minutes or until pasta are al dente.  Remove from heat. Mix Cheese bomb ingredients together in one bowl.  Assemble soup:  In each bowl, place a ¼ cup of cheese bomb in each bowl and then pour 1 ½ cups of the soup on top of the cheese bomb.  Serve warm and allow each person to mix up their soup at the table. Enjoy!

Healthy Broccoli Cheese Soup

Healthy Broccoli & Cheese Soup

Hey there! It looks like summer is (finally) here; but there's been lots of rain in my area lately. That along with some leftover broccoli in the fridge inspired me to try this soup. It was delicious! Make this to pair with a salad or sandwich with lean protein. Heck, you could even add some diced chicken right into this soup for a protein boost.  And, save this recipe for when the weather turns chilly again!

Ingredients

~ 1 large bunch of broccoli

~ 1 medium onion, finely diced

~ 2T Olive Oil

~ ¼ cup of flour (or you can use arrowroot)

~ 32 oz container of low sodium Chicken Broth

~ ¼ tsp ground nutmeg

~ 1 cup extra sharp cheddar cheese, shredded

~ 1 tsp Worcestershire sauce

~ 1 cup of milk (I used 1%)

~ diced scallions for garnish

~ Salt & Pepper to taste (I added 1 tsp salt and ½ tsp ground pepper)

Directions

1. Separate the stems and the florets from the broccoli. Trim and discard the bottoms of the broccoli stems and peel the tough outer layers.  Finely chop the stems and set aside.  Coarsely Chop the florets and set aside in a separate bowl from the stems.


2. Add olive oil to a large soup pan over medium heat. Add the broccoli stems and onions, stirring, until softened 7-10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.  Stir in the broth and bring to a boil.  Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12-15 minutes.


3. Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp tender, about 5 minutes.  Add the entire contents of the pot with the florets to the soup.  Stir to combine.


4. Remove from heat. Add nutmeg, shredded cheddar cheese, Worcestershire, and milk.  Stir to combine.  Salt & Pepper to taste.


5. Garnish with scallions. Enjoy!

Caesar Salad Dressing

I made something amazing this week, something I’ve previously always bought at the grocery store. But even “clean” versions of Caesar salad dressing are often loaded with ingredients you just don’t need, so I decided to make it myself.

WOW !! 綾 綾

This might just be the BEST salad dressing ever.

Don’t be afraid of the anchovies…they give it so much flavor and our blended together anyway.

Here is the recipe!

I hope you try it this weekend :)

Serves 10 (2 tbsp each)

Prep time: 10 min

-1/2 cup reduced fat (2%) plain Greek yogurt

3 tbsp fresh lemon juice

1/3 cup shredded Parmesan cheese

2 cloves garlic, chopped

2 anchovies

1/3 cup extra-virgin olive oil

1/2 tsp ground black pepper

1 dash sea salt (or Himalayan salt); optional.

1. Place yogurt, lemon juice, cheese, garlic, anchovies, oil, pepper, and salt (if desired) in a blender (or food processor); cover. Blend until smooth.

Chicken Stuffed Bell Peppers

Good morning, everyone!

I made the yummiest recipe during my meal prep this weekend! Stuffed peppers. Who else loves them? It's so easy and delicious. We have been enjoying them this work week for our meal prep lunches.

I got this recipe from the cooking show that streams on the same app where I get my workouts. It's been my go-to lately when it comes to finding new recipes for my meal prep. They show a video of how to prepare the recipe, give you a downloadable recipe, and a downloadable grocery list. So easy and simple to follow.

If you want more info on how you can get access to the cooking show (and workouts), please comment below!

Here's the recipe!

INGREDIENTS:

~4 medium bell peppers, cut in half, seeds removed
~2 tsp. olive oil
~1⁄4 cup + 2Tbsp. chopped onion (approx. 1/2 medium)
~1 clove garlic, finely chopped
~12 oz. raw chicken breast, boneless, skinless, cut into 3/4-inch pieces
~1⁄2 tsp. chili powder
~1⁄2 tsp. ground cumin
~1 dash sea salt (or Himalayan salt)
~1 dash ground black pepper
~1⁄2 cup all-natural tomato sauce, no salt or sugar added
~1 cup cooked quinoa
~1⁄2 cup canned black beans, drained, rinsed
~1⁄2 cup frozen corn kernels
~3 Tbsp. fresh cilantro, divided use
~11⁄2 tsp. fresh lime juice
~1 cup shredded Monterey jack cheese
~Hot pepper sauce (to taste; optional)

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Place bell peppers, skin side down, in large baking dish; set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.

7. Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 4 minutes, or until heated through.

8. Add 2 Tbsp. cilantro and lime juice; mix well.
9. Divide chicken mixture evenly between each bell pepper half; cover lightly with foil.

10. Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.

11. Top each bell pepper evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

12. Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired. RECIPE NOTE:

• You can use any color bell pepper for this recipe.

Hope you enjoy! :)