Quinoa Chicken and Broccoli Bake

I have seen a lot of recipes using quinoa on Pinterest, but I've never had it before so I was intrigued. It's basically like a rice and can be used instead of rice in a lot of dishes. Also, did you know it is SUPER expensive? Kindof a bummer, too, because it is actually pretty scrumptious.

I saw a recipe for a casserole that included broccoli, chicken, some sort of sauce, and quinoa, of course, so decided to try it. However, Pinterest (who spells is as quiOna) wasn't working when I made dinner tonight, so I had to wing it and make stuff up. Luckily, I had some saucy stuff in my fridge, so it all worked out.

Here is what you need:

• 3/4 cup dry quinoa
• 1 1/2 cups water
• 2 cups roasted broccoli (see the link for the ingredients needed to roast the veg)
• 1 cup diced, cooked chicken breast
• 4 oz fat free cream cheese
• 1/3 cup light sour cream
• 1 tsp minced garlic
• 1/2 tsp onion powder
• 1/2 tsp garlic salt
• 2 tsp bouillon base, chicken flavor
• 1/4 cup shredded cheese (or more if you want it to be cheesier)

Here is what you do:

• Preheat oven to 375 degrees
• Cut broccoli then roast for 25 minutes (See link in ingredient list for directions on how to roast them.)
• While broccoli roasts, put quinoa, water, and bouillon base in large pot and cook according to package so it is fluffy
• While broccoli roasts and quinoa cooks, dice chicken and saute with salt and pepper
• As those first three things are happening, combine cream cheese, sour cream, garlic, onion powder, and garlic salt until well combined
• Mix all broccoli, quinoa, chicken, and sauce together and place in a small baking pan
• Cover top with shredded cheese
• Bake for 15 minutes, or until cheese is melted and it starts to bubble a little
• Serve with a salad and side of your favorite fruit
• Serves 6 and each serving is 250 calories. (If you don't serve this with a salad and fruit, you could get 4 or 5 servings instead.)

It was delicious, so I'll make that again for sure! Plus, it freezes well. I just wish quinoa wasn't so DANG expensive. (Update: Evidently Good Earth sells it for a reasonable price in their bulk bins.)

Broccoli Bites

Knock, Knock. You still out there? Sorry I haven't posted in AGES; I've been busy packing and moving to a new city. But, I'm close to getting settled and will start cooking and sharing my recipes again...I promise!

For now, take a look at this recipe for delicious-looking broccoli bites. Even the non-veggie lover will love these! Add a bit of bacon and they'll be even better!

Best Restaurant Rolls Ever

Have you ever been to the Magleby's restaurant in Utah County? Well, if you haven't...you MUST! And, you HAVE to get one of their meals that comes with their specialty rolls.

Heaven. HEAVEN!!!

One of the blogs that I follow recently posted a copycat recipe for those rolls, and I just had to try it. I did the process a little bit differently than she did, but feel free to do either method.

Here is what you need:

• 12 frozen dinner rolls (I used Rhodes.)
• 1/4 cup mayonnaise (I know...who woulda thought?)
• 1 TBS garlic powder
• 2 tsp onion powder
• 1 tsp garlic salt
• 1/2 cup grated Parmesan cheese
• 1/4 melted butter
• (parsley--I didn't have any, so I didn't use any, but her copycat recipe calls for it.)

Here is what you do:

• Spray muffin tin with cooking spray.
• In one small bowl, combine mayo, garlic powder, onion powder, and garlic salt.
• In another small bowl, put cheese.
• Dip each frozen roll in the mayo until half of it is covered.
• Then dip the mayo covered roll in the cheese.
• Place each roll in the muffin tins.
• Let them rise until double in size. It takes about 3 or 4 hours depending on the temperature of your home. If you want things to go quicker, turn the oven on to the lowest temp and open the door slightly. Place muffin tip on top of stove.
• When they are the size you want, dab each one with a bit of melted butter until the tops are all covered.
• Bake according to package instructions.

They are so delicious! I just ate three for dinner with nothing else. Shhh. Don't tell.

Here they are all proofed and ready for their butter bath.

Baking in the oven! Almost ready--yay!

Grilled Asparagus

I've never made asparagus before, but I really like it when I have it at restaurants. So I decided to give it a shot this weekend. I tell you what...it was delicious and light and had a nice crunch to it. Not a chip-type crunch, but the kind of crunch asparagus is supposed to have.

Here is what you need:

• 1 pkg asparagus (mine had about 20)
• 1/8 cup light cooking oil
• 3 Tbs lemon juice
• garlic pepper, to taste (I used about 1 1/2 tsp)
• lemon pepper, to taste (I used about 1 1/2 tsp)
• 1 long, shallow dish
• indoor grill

Here is what you do:

• Mix oil, lemon juice, and seasonings until well combined.
• Clean asparagus and cut off about 1" to 1 1/2" of the stem end (its the side that isn't as pretty).
• Put asparagus in shallow dish and cover with the mixture. Toss asparagus to make sure each one is completely covered.
• Leave the asparagus in the dish for about 15 minutes.
• Season your thin steaks, as desired. (I used a mixture of garlic pepper and lemon pepper to carry the flavors over from the asparagus.)
• At minute 11 of the asparagus marinating, cook the steaks for 4 minutes on the indoor grill. (This is for well done.)
• Remove steaks and cook asparagus for 3 minutes on grill. (This cooking time lets the steaks rest so the juices stay inside and keep it from going dry.)
• Remove asparagus and serve immediately.
• Pairs nicely with a light side salad.

Let it marinate in the flavor-packed mixture.

Then grill it for 3 minutes on one of these types of indoor grills.

Serve and enjoy!

Refreshing Pasta Salad

Last night I made some spiral pasta for my Lemon Chicken and Pasta dinner, so I went ahead and saved some of the pasta to use for this refreshing salad. That makes it super quick and easy to throw my lunch together the next day!    

Here is what you need:

• 3 cups of spiral pasta, cooked (leftover from dinner)
• 1/2 cup broccoli, cooked and chopped
• 1/2 cup corn
• 1 cup peas
• 1/2 cup fat free zesty italian dressing
• 1 tbs ranch dressing
• 1 tbs lemon juice
• 1/2 tsp lemon zest

Here is what you do:
Mix it all together in a large bowl and then put in fridge for 30 minutes to an hour before serving.

Really and truly, that's all you do. Easy!

PS ~ If you wanted to add chopped tomatoes, it would be delicious! I just didn't have any at the moment, otherwise I would have added some for sure.

Vegetable Medley

This veggie medley is like a happy little ditty for your taste buds! It is super simple to throw together in no time. All you need is a few veggies and some seasonings, and viola! Plus, the kiddos can help you mix it all up. It's a great way to get them involved in making this easy meal.

Here is what you need:

• 5 medium tomatoes
• 1 medium red onion
• 2 cucumbers, peeled
• 3 heads broccoli
• 3 tbs extra virgin olive oil
• 5 tbs red wine vinegar
• 1 clove garlic, minced
• lemon pepper, to taste

Here is what you do:

1. Chop all of the vegetables into small, bite size pieces. (Use a food chopper to make it much easier and less time consuming.)
2. Add all chopped veggies, oil, vinegar, garlic, and lemon pepper in gallon size zipper bag.
3. Close bag and shake to mix all ingredients. (Have the kids do that part; they will love it!)
4. Let the medley rest in the bag in your fridge for at least an hour before serving.
5. This makes one full gallon bag. 

So, now that you know how to make it, go grab some veggies and make this recipe with your kids. It may just encourage them to eat their veggies, and that’s always a good thing.