Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

Happy New Year!! Boy, 2012 sure did go by quickly! Anyone else feel like time just flies by as you get older? Where's the rewind button? ;-)  I hope you have a blessed start to 2013---check out the recipe below! It's a great way to kickstart your year with some healthful comfort food!!

Kickin' Quinoa Mac n' Cheese w/ Chipotle Chicken Sausage

 

Recipe adapted from Moni's Quinoa Mac n Cheese

Yes, the following recipe is quite a mouthful.  A mouthful of deliciousness, that is.  With ingredients like quinoa, and better for you chicken sausage, you won't have to deviate from your New Years resolution of losing weight....or simply just eating better. 

So you might be asking how this is healthy if it involves cheese.  Well, you can't have mac n' cheese without cheese!!! That's just wrong.  The star ingredient here is quinoa (prounced keen-wah).  Don't worry if you thought it was prounced KIN-OAH--that's how my dad thought it was pronounced. 

Why quinoa? Well, where to begin.
1. Quinoa is rich in fiber, and keeps you full.
2. Quinoa is chalk full of iron
3. It's a complete protein.  Do you know that it has all 9 essential amino acids? Well now you do.
4. Quinoa has riboflavin. (Yeah, I don't really know what that is either, but it improves enegery within brain & muscle cells.)

Need further convincing? Check out this article: 7 Benefits of Quinoa

Bottom line: Make this dish--it's fantastic! This dish is a great way to introduce quinoa to your family, or for yourself if you're not the sharing kind.

Ingredients:
1 tsp olive OR canola oil
1 medium onion, diced
1 can of diced green chiles, a little fluid drained off the top.
3/4 cup dry quinoa
2 links of chipotle & cheese chicken sausage (I used Johnsonville brand), sliced
1 glove of garlic, minced (or just a good T or two of the jarred stuff)
1 1/2 cups fat free, low sodium chicken stock
1 large egg
1/2 cup fat free milk
1 cup low-fat cheddar cheese, shredded
3 T of parmesan cheese
salt & pepper, to taste
pinch of crushed red pepper (optional)

Garnish (optional): extra cheese, scallions, salsa, sour cream, etc!

Method:

1. Heat oil in a thick bottomed medium-ish sauce pot over medium heat.  When oil is hot, add in onions & green chiles.  Cook for 3 minutes.  Add in the chicken sausage, and cook for another 3 minutes--or until onion is tender.

2. Stir in quinoa, garlic, salt & pepper, and crushed red pepper flakes (if using). Cook, uncovered, until quinoa starts to turn opaque (about 5 minutes).

3. Add in chicken stock. Cover and reduce heat to medium low (should be simmering). Cook for 15-20 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for 10 minutes.

4. Preheat oven to 350 degrees.  Generously coat a 8x8 or 9x9 inch dish with cooking spray. 

5. In a small dish, whisk together milk & the egg. Next, gently fold the egg mixture into the quinoa mixture. Add in the cheddar cheese, mixing well so that some of the cheese starts to melt.  Don't worry if it's a little "soupy." It will thicken/stand up in the oven. Pour into baking dish, sprinkling parmesan cheese over the top. Add more salt & pepper, if desired.

6. Bake for 30-35 minutes, or until the edges turn a pretty golden color.

Makes 4 generous servings.  Pairs nicely with a green salad.

Other information

8 WWpts+ per serving

Points calculated using the WW Recipe Builder on weightwatchers.com). Points may vary based on the different products used.

Best Dishes and Christmas Wishes

I've neglected my blog for far too long. I suppose that's what happens when you get a "big girl" job, and actually have to do things besides cook ;-)  Not to worry, I'm back with some tasty additions that have been family approved! Check em' out!

This newest post is for a fantastic pie that was originally printed in the amazing Southern Living magazine.  For those of you that know me, you know that this is my FAVORITE magazine.  I've taken this delicious classic pumpkin pie with a twist and lightened it up.  Don't worry y'all, it's still Southern--and more importantly, it is still decadent.  Merry Christmas!

Black Bottom Pumpkin Pie

Recipe: Slightly adapted from Southern Living, November 2012
Relax, I know the ingredient list is long. It will be OK, I promise :) The only thing that this requires is time.

Ingredients:
1/2 cup pecans, chopped
1 cup graham cracker crumbs
1 T cinnamon
1 cup crushed ginger snaps (use your food processor)
1/2 cup light butter, melted
1 cup semi-sweet chocolate chips
1/2 cup hazelnut coffee creamer or fat free half and half
2 (1.4 oz) chocolate-covered toffee candy bars, finely chopped
3/4 cup white sugar
1/2 cup flour
2 large eggs
4 egg yolks
2 cups fat free milk
1 cup canned pumpkin (NOT pumpkin pie filling!)
1/2 T vanilla extract

Extras/Garnish: chocolate shavings, light cool whip

Method:

1. Preheat oven to 350 degrees.  Spread pecans (in a single layer) in a shallow pan (baking sheet works!). Bake for 8-10 minutes, or until they smell nutty & fragrant--stirring halfway through.  Cool for 10 minutes.

2. In a big bowl stir together graham cracker crumbs, ginger snap crumbs, cinnamon, and butter.  Add in pecans, stirring until blended.  Press into the bottom & up the sides of a lightly greased 10 inch pie plate.

3. Bake at 350 for 10-12 minutes, or until lightly browned. Transfer to wire cooling rack and cool completely. This will take approximately 30 minutes

Note: Can't find graham cracker crumbs? Use your food processor to crush up regular graham crackers! Easy peasy.

4. Microwave 1 cup semi-sweet chocolate chips and 1/2 cup creamer or half/half in a microwave-safe bowl at HIGH for 1 minute or until melted, stirring every 30 seconds. (You don't want to burn the chocolate.  Seriously, even I find that gross, and I LOVE chocolate!).  Spoon the chocolate into the bottom of the pie crust; sprinkle the crushed candy bars over the chocolate mixture. Cover and chill for 1 hour, or until chocolate layer is set.

 

 

 

 

 

 

5. While the chocolate is setting up, whisk together sugar and flour in a heavy 3 qt saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes  or until a pudding-like thickness. Be on the lookout! Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.  Remove from heat, and whisk in pumpkin & vanilla extract.  Transfer to a bowl. Place heavy-duty plastic wrap direct on the mixture (to prevent a film from forming). Chill 30 minutes -1 hour.

6. Spoon over chocolate layer; cover and chill for 8-24 hours, or until filling is firm. The longer the better!

 

7. Serve with cool whip & chocolate shavings

ENJOY! Share a slice with someone you love--or just save it for yourself; that's your call :)

Serves 12-20

12 servings: 11 WW points plus, per slice
14 servings: 10 WW points plus, per slice
16 servings: 8 WW points plus, per slice
20 servings: 7 WW points plus, per slice

**calculated with the WW recipe builder**

Chili-Lime Pork Tenderloin

They say good things come to those who wait.   I have never particularly liked that phrase.  You see, I'm not a very patient individual....but then again, how many of us REALLY are?? Anyway, I digress... You didn't come here to read by ramblings about that.

Anyway, this recipe requires a little patience. However, the pay off (i.e. party in your mouth, compliments out the wazoo, etc. ) is BIG.  Don't let a case of impatience keep you from trying it out.

It combines all of the things that life should be into one tasty dish: savory, sweet, and a bit spicy to keep it interesting.

Not a fan of pork? Really? I feel bad for you. (sarcasm).  No, in all seriousness, if you don't dig pork, try this marinade out on chicken or beef!

xo!

Chili-Lime Pork Tenderloin

Ingredients:

1 lb pork tenderloin

Zest of 1 lime

Juice of 1 lime (use the juice from the one you zested!)

1/4 cup honey

1 1/2 tsp salt

1/2 tsp garlic powder

1 chipotle chili pepper, chopped (canned, in adobo sauce)

1 tsp canola oil

Method:

Trim the pork tenderloin of any excess fat and silver skin.

For the marinade, combine zest through chili pepper in small, lidded jar. Shake well.

Place the pork tenderloin in a large resealable plastic bag with 1/2 of the marinade.

Refrigerate for 6 hours or overnight.

Reserve remaining marinade in a separate covered container to brush meat while cooking.

Heat grill to medium; brush with oil.

    Note: don't want to mess with brushing the grill? Dump the oil into the marinade!

Remove tenderloin from marinade.  Cook for 12-15 minutes, turning every 3-5 minutes, until the tenderloin reaches an internal temperature of 145F.  Brush reserved marinade over meat while cooking.

Remove from grill. Let met rest for 10 minutes prior to slicing. Refrigerate any leftovers (which there will be none!)

Serves 4

Other Information:

WW 5pp+ per serving

All pictures are mine, so don't be a thief.

I am not associated with Weight Watchers. All point values are unofficial.



Spinach and Wild Mushroom Calzones

Spinach and Wild Mushroom Calzones

Ingredients

2/3 cup warm water
2 packets of splenda
1 envelope rapid rise active dry yeast
1 cup flour (prefereably bread flour), plus additional for rolling
1/2 cup whole wheat flour
1/2 t salt
1 medium onion
1/2 T dried oregano
1 T italian seasoning, divided
1 T of fresh garlic OR 1 t garlic powder
1/2 t pepper
3 cups wild mushrooms  (I used a cremini, shiitake, and oyster blend)
5 oz frozen spinach
1 cup part skim mozzarella cheese, shredded
6 T of tomato sauce (salt free), plus additional sauce for dipping

Additional ingredients/equipment: canola spray, a clean towel

Method:

Combine sugar, splenda, salt, yeast, bread flour, and whole wheat flour in a large bowl.  Pour in warm water, and mix.  Cover with a warm towel, and let rise for 35-45 minutes.

Meanwhile, spray a large saute pan with canola cooking spray.  Saute onion and oregano until soft.  Remove from pan, and set aside.

Add in mushrooms, 1/2 T italian seasoning, pepper, and garlic.  Cook 5 minutes. Add frozen spinach to the pan. Pour onions back into pan, cook until spinach is warm.

Divide dough into 4 equal pieces.  Flour surface. Roll each piece of dough into a 7in circle (or something resembling a circle). 

In a small bowl, mix 1/2 T italian seasoning and tomato sauce together. Add in additional salt, if desired.  Spread 1 1/2 T of tomato sauce over entire circle of dough.

Spread 1/4 c of cheese over each round of dough, on top of sauce.

Mound veggies on top of cheese.  Fold dough over and seal.

Repeat for remaining pieces of dough.

Transfer to a large baking sheet, sprayed and floured lightly with canola cooking spray.

Cover with a damp cloth and let rise for 30 minutes (this is a good time to preheat the oven--good way to utilize the heat)

Fill a large baking dish with water, and place on the bottom rack of oven.  On top oven, place calzones.

Bake at 400 degrees for 20 minutes, or until golden brown.

Serve with additional tomato sauce for dipping.  Ranch is also a very good option!

Serves 4

Enjoy!


Other Information

Inspired by Mushroom Calzones, from the Weight Watcher cookbook.

WW 6 pt+


All pictures are mine, so don't be a thief.

I am no way associated with Weight Watchers. All point values are unofficial, and are subject to human error.

Peach Cobbler Oatmeal

Peach Cobbler Oatmeal

Cobblers are a staple in the South.  Peach cobbler just happens to be my favorite, especially with all of the juicy peaches around. However, peach cobbler is notorious for being high in sugar, and extremely buttery...and therefore, awesome. Add some vanilla ice cream, and you're really in for a treat as the ice cream melts and forms a cream over the dish.  With that being said,  I will concede that peach cobbler is not so awesome on your waistline.  But don't worry, I have a solution :-)

*drum roll* OATMEAL!

Oatmeal is a glorious ingredient to use at breakfast time. At the risk of sounding like a waxing poetic on the subject, here's a list about the wonders of eating oatmeal:

1. It helps stabilize blood sugar.
2. Keeps your heart healthy.
3. It's a good source of soluable fiber, therefore it keeps you full!!
4. Oats are full of fiber, thus, is anti-carcinogenic. Plain english? Oats are especially effective for colon cancer.

So, here's a guiltess excuse to eat dessert for breakfast. After all, isn't dessert truly the best part of a meal?

xo!


Ingredients

1/3 c old fashioned oats
1 c + 1/2 T unsweetened almond-coconut milk (or just plain unsweetened almond milk)
1 T brown sugar
1 T Smart Balance light with flax seed
1/4 cup peaches, diced (canned in light syrup or fresh)
1/2 tsp cinnamon

Method:

In a small sauce pot, add oats and 1 cup almond milk.  Cook on low for about 15 minutes (or until desired consistancy is reached).  Stir often to prevent burning/sticking.

Turn off heat and add in sugar, cinnamon, and smart balance.  Stir and allow butter to melt, fully incorporating the spices into the oatmeal.

Dice peaches.  Add into oatmeal. 

Transfer to serving bowl.  Sprinkle with additional cinnamon, if desired.  Pour 1/2 T of almond milk over oatmeal.

Serves 1

Enjoy!

Other information

WW 6 pt+ (if using canned peaches)
WW 5 pt+ (if using fresh peaches)

**if you use skim milk, add another point.


All photos are mine, so don't be a thief. 

Facts on Oatmeal

I am in no way associated with Weight Watchers.  All points are unofficial.  Points will vary due to products used.

Laura's Italian Meatballs in Sauce

Laura's Meatballs in Sauce

This is a family favorite! Flavorful, juicy meatballs simmer away in a robust tomato sauce. 

Don't be scared by the long ingredient list.  I promise that 99% of the ingredients will probably be things you already have on hand!

Make it this weekend!  Bask in the compliments.  You can thank me later :-)

Ingredients

for the meatballs

1/2 pound 85/15 ground turkey
1/2 pound ground pork
2 slices of sandwich bread (I used 100% whole wheat)
1/4 cup water
1/2 cup parmesan cheese
1 egg
1/2 onion, chopped
1- 1 1/2 tsp garlic powder
1/2 tsp crushed red pepper
fresh parsley
1/2- 1 T italian seasoning
1/8 tsp black pepper

optional: fresh torn basil, parmesan cheese for serving

for the sauce

28 oz diced tomatoes in tomato juice
28 oz salt free tomato sauce
6 oz tomato paste
8 oz water
2 tsp olive or canola oil
1/2 onion, diced
1- 1 1/2 tsp garlic
fresh parsley
1/2- 1 T italian seasoning (more if you prefer!)
1/2 tsp crushed red pepper
1/8 tsp black pepper
salt if desired

Method

Sauce:

In a heavy bottomed stock pot, heat the oil over medium heat.  Dice the onion and add into the pot.  Gently sautee until translucent.

Lower heat, and add in the diced tomatoes, tomato sauce, tomato paste, and water.  Gently stir to break up the tomato paste until smooth.

Add in all of the spices.  Stir.  Cover with a lid, and let simmer.  Think of this stage as a party. The flavors need to mingle and get to know one another better!

Meatballs:

Remove crusts from sandwich bread.  Place in a mixing bowl and cover with the water.  Let sit for 10 minutes.

Meanwhile, chop onion. 

Back to the bread--squeeze out excess water and pour residual water out of the mixing bowl.  Tear the bread into small pieces and place in the bowl. 

Break up the meat and add into the bowl.  Add in the onion, egg, cheese and spices.

Gently mix the mixture. Use your hands, people. The best things in the kitchen generally come out of getting a little messy!!  Do not over mix the mixture.

Divide and form 24 meatballs...

Once all meatballs have been formed, wash your hands.  Then, go back to the sauce and stir. Be careful! In my experience, the sauce likes to spit a little bit.  Remove the sauce from the heat.  Gently drop each meatball down into the sauce and "dunk" it down until almost fully covered.

Return to heat and cook for 30-45 minutes, checking every 15-20 minutes to stir to prevent the sauce from burning.

Serve over pasta of your choice, or even over roasted spaghetti squash.  Sprinkle with additional parmesan cheese, or even torn basil.

Enjoy!

Makes 24 meatballs in sauce, which is the equivalent to 8 servings.

Notes: Feeding a smaller bunch? This freezes extremely well! 

Other Information

3 meatballs and sauce 7 WW pt+

All photos are mine, so don't be a thief.

I am not associated with Weight Watchers, thus, the points values are NOT official.