Spaghetti Squash Alfredo-

Spaghetti Squash Alfredo 

So I've been eying up making a recipe like this for a while, and today spied some squash and took the plunge.

Ingredients: 

1 medium size squash (it feeds more than you think!)
1 clove garlic
1/2 tsp Velata Lemon Garlic Rub
1 tbsp Light Cream Cheese
1/2-3/4 cup Parmesean
1 cup skim milk
1 Tbsp Butter
2 Tbsp Flour (we used gluten free)

Turn oven on to broil: (500 F)
1- cook the squash- I choose to pierce it, microwave for 10 minutes. Then cut it in half- scraped out the stringies and seeds then placed cut side down on a cutting board and then microwaved until done (about 10 more minutes) let rest for another 5-10 minutes.
2- while the squash is cooking in a pot melt butter and garlic.  Whisk in the flour. Add milk slowly whisking to prevent lumps. Add remaining ingredients and cook on medium stirring until melted.
3-Take squash, scrape the sides to get the spaghetti strings down.  pour in a portion of the sauce- lifting the squash strings around to make sure sauce gets all the way down.
4- top with parmesean cheese and place in oven under the broiler until it's bubbling.

Enjoy! We paired this up with some pork loin seasoned with Velata Lemon Garlic rub as well. Delicious.  I had doubled the recipe and have enough left overs for the entire family tomorrow.

Calories 223/servings

Turkey Burgers and Prosciutto Wrapped Asparagus

First day back to school.  We're following the 91 day de clutter challenge and started today. This I felt deserved a good BBQ since it's still super nice and hot out! We had some catch up cleaning out completely our fridge and pantry today we were hungry after!


Turkey Burgers: 

1lbs (2 packages) Ground Turkey- Lean
1/2 cup rolled oats
1/4 cup Italian bread crumbs
1/2 cup Italian blend shredded cheese
1/2 red onion chopped
1/2 tsp Italian blend herbs
1 Egg

Mix items together, form into patties.  This will make either 6 big patties or 8 regular size.  I went for 6 jumbo as our family is 3 member big. I will say this recipe held together the best of any turkey burgers I've made so far!

Grill over high heat (500F) until cooked through and juices run clear.

Served on a whole wheat bun,

6 servings: 446 calories (with bun but not toppings)


Prosciutto wrapped Asparagus

1 bunch asparagus
1 package (10 slices) Proscuitto
1/2 package Velata Smoked Gouda 
1 Tbsp Olive Oil
1 Tsp Lemon Juice

Whisk olive oil and lemon juice together. Break asparagus ends off (bend each stalk and it will naturally break off where the fiberous section meets the tender part). Toss asparagus in the Olive oil mixture.

Place slice of Proscuitto down, place on 3-5 stalks of asparagus (Larger stalks you'll need 3 bunch with youngers stalks use closer to 5) place a tsp of Cheese and then roll up.

Grill over medium heat (400F) until stalks are tender, prosciutto is crisp.

Servings: 9 Calories: 95/serving

Stuffed Potatoes- Light calorie version!

I love potatoes.  I'm trying very hard to shed some pounds and become healthier.  My cooking is part of that journey- that's about more than loosing weight.  But this recipe helps on both counts. It worked out (according to Myfitnesspal.com) to 90calories per serving! I used the microwave to cut down on the length of time these took to prep- and finished in the oven. Preheat to 425F

• 3 russet potatoes- medium size
• 1 cup shredded lite cheese +2 tbsp kept aside (I used marble) 
• 1/2 cup broccoli frozen - chopped (the smaller the piece the easier to get the kids to eat it)
• 1 1/4 cup skim milk 
• 1 tbsp flour
• 1/8 tsp nutmeg
• 1/8 tsp garlic
• salt

Microwave the potatoes (3 potatoes in my microwave was 12 minutes).  Don't forget to pierce them with a fork first. While they are in the microwave mix the flour nutmeg a dash of salt and the garlic in a sauce pan.  Whisk in slowly 1 cup of milk while warming over medium heat.  Bring to a boil for 5 minutes (or until thickens) stirring and keeping it from burning.  Add the cheese, remove from heat and stir until it melts together.

Remove the potatoes from the microwave (use oven mitts) and cut in half. Scoop out the insides leaving about 1/4" left.  In a bowl mash together the potato you scooped out and the milk.  Mix in 1/2 the cheese sauce and the broccoli. On a baking sheet place the empty shells and fill with the mashed mixture. Pour over the remaining cheese sauce over the top and sprinkle with the remaining shredded cheese.

Place in the oven for 10-12 minutes until the potatoes are warmed through, cheese melted on top.

Makes 6 servings.  We paired it up with Caesar salad (yes that was store bought) and steaks!

Breadsticks- Cauliflower style

Yup another pinterest recipe.  I'll admit I'm going to double this recipe next time- and i'll also find my parchment paper so it actually is easier to flip them

1/4 Head cauliflower
1/2 cup mozza or italian blend cheese-divided
1 egg white
1/2 tsp Italian seasoning-divided(or like i did a dash each of oregano, rosemary, thyme and basil)
2tsp oil
2 cloves garlic 

Preheat oven to 350F

Rice your cauliflower.  Which after my research told me to - shred it with a grater.  Microwave for 5 minutes in a bowl. While it's microwaving in a small saucepan saute the garlic and oil.

Add the oil/garlic to the cauliflower and stir.  Add in 1/2 the cheese, 1/2 the seasoning then spread on parchment on a baking sheet. Sprinkle 1/2 the remaining cheese and 1/2 the remaining seasoning. Bake until lightly brown (about 25-30 minutes). Remove from oven let cool for a few minutes then flip (this is where parchment comes in handy flip onto a new piece then move to the new parchment to the sheet.  Of course I couldn't find my parchment so used my silicone mat- which I have one of only.  SO I did split them into larger pieces and then flipped those on the same sheet. Don't think it affected the outcome at all.
Sprinkle the new topside with the last cheese and seasoning and bake for another 10 minutes or so until brown.  Remove- let cool a few minutes then divide into sticks and move to a plate.  They firm up as they cool.

Serve with warm marinara sauce (that I admittedly bought in a jar from the store)

Cheesy Quinoa and Caulliflower

Ok this recipe may have won me over to both quinoa and cauliflower! So simple fast and easy to make.

1.5 cups Chicken broth (Vegetable broth would work well too for the vegetarians)
1 cup Quinoa
1 head Cauliflower chopped
1 cup Cheese shredded. I used marble-but a sharp cheddar would be great- experiment!(OK I put in more like 1.5 cups)
Salt and pepper to taste

In a pot bring broth and Quinoa to a boil.  If you like your cauliflower add it from the start.  If you like it a bit more al dente let the quinoa come to a boil and then add the cauliflower. Once it's boiling turn down to a simmer and cover for 15-20 minutes or until broth is absorbed. Turn stove off- add the cheese and cover.  Once cheese is melted stir, add salt and pepper to taste. I Garnished with just a bit of parsley.

If you like spicey- some hot sauce added would be great!

8 servings = 142 calories/serving!

Baked Sweet & Sour Chicken: Fried Rice

Baked Sweet & Sour Chicken

Warning- this is REALLY good.  And worth the effort.  It's easy but takes some time to cook (1 hour) So get it into the oven then make the rest of your meal. Which for me gives it 1 more star of awesomeness.  Preheat oven to 325F 

• 3-4 chicken breasts cubed
• 1/2 cup corn startch
• 2 eggs beaten 
• salt and pepper 
• 1/8 cup oil 

Sauce:

• 3/4 cup sugar
• 1/3 cup vinegar
• 4 tablespoons Ketchup
• 1 tablespoon Soya Sauce

 Take your cubed chicken and season with salt and pepper. Then take each piece, dip into cornstartch, then egg and set aside.  Once every piece is done heat your oil in a large saucepan and then brown the chicken.  Turn several times and try to keep the pieces from sticking together

ready to go into the oven

Place into a 9x13 greased pan. Whisk together the sauce ingredients- pour over top and place into the oven.  Cook for 1 hour. Every 15 minutes stir the chicken so it gets covered again by the sauce.  Cook the entire hour it takes that long for the sauce to start to cook down to the proper texture. Serve spooning sauce over top

All done and ready to eat!

Fried Rice

This is my son's favorite thing.  I mixed it up a bit by using the non traditional veggies (Carrots and peas).

• two cups rice cooked
• 1/8 cup soya sauce
• 2 eggs
• veggies- frozen
• 1 clove garlic minced
• 2 tablespoons oil (Sesame if you have it)

Heat the oil put in the frozen veggies and garlic over medium heat. Beat the eggs.  Move the veggies to one side of the sauce pan and poor the egg to the other side.  Think scrambled eggs. Cook the eggs for a minute or two then mix in with the veggies. 

Add the Rice, soya sauce  Stir and cook for a couple minutes then remove from heat and serve.

Zucchini Sticks & Sweet Onion Dipping Sauce that is to die for

Sweet Onion Dipping Sauce

OK I'm going to the dip first because it is JUST that good! Another disclaimer as usual- I don't like unions.  Yup- don't like em.  So i was feeling pretty brave to try this- the mayo sold me on it :)

Totally worth it this sauce has many uses- I'm planning marinate some chicken breasts in it, Spread it on sandwiches and well I will fully admit I may have taken a bite of it all on it's own.I made this all with my kitchen aid stick blender in the handy little cup it came with and it went right into the fridge in it after for use later this weekend.

I love this stick blender and use it several times a day- the big blender never comes out anymore

• 1 small red onion (or 1/2 a large one)
•  1 tablespoons prepared mustard
• 2 tablespoons honey
• 2 table spoons Apple Cider Vinegar
• 1 cup mayonaise 
• 1 tablespoon butter

Melt the butter in a sauce pan chop your onion and add to the butter.  Saute on medium-low until nicely browned and caramelized.  
Put the onions into the blender or cup, add in the other ingredients. Mix until a nice texture

Zucchini Sticks: 

I'll say this was a good way to eat roasted zucchini- which none of us are a huge fan of- they got eaten. This would probably be also a delicious way to make other veggies such as sweet potatoes, or egg plant.

• 3 medium zucchini
• 1 egg
• 1/2 cup milk
• 1/2 cup parmesan
• 1/2 cup bread crumbs - Italian style
• 1/2 cup panko

You want nice medium size zucchinis.  Cut into 3-4" lengths then cut those up into sticks the thickness of your finger. Place into a colander which is placed into a bowl.  Generously coat with salt and let sit for about an hour so the water starts to move out of the flesh.

Rinse the salt off and pat dry with a towel.  Beat the egg & milk and place in a bowl. Mix the crumbs and cheese and have in another bowl.
Preheat oven to 450F
Put the egg mixture over the zucchinis in their bowl and thoroughly coat. One by one dip into the crumb mixture and place onto the non stick cooking sheet. Place into the oven cook for about 15 minutes- then carefully flip em over and cook another 15 minutes until crispy brown.
Dip and enjoy.  These would also be awesome with the Garlic Aioli I posted previously

Stir Fry Kale and Broccoli

Confession time again- I've never eaten Kale.  Well I might have- mixed in with something. A friend has been raving about kale chips. It made me curious.  I needed a veggie for tonight and this recipe looked good. It is now my official favorite way to make broccoli and the kale was great. And that's coming from someone who does NOT like greens. Kids ate it before the pork and potato salad!

• bunch of kale- stalks removed- torn into bite size peices 
• head of broccoli florets
• 2 limes
• 2 tbsp Olive Oil 
• 7 cloves garlic minced
• 1/4 cup sun dried tomatoes 
• salt to taste 

Heat oil and garlic in a large sauce pan for 2 minutes.  Keep an eye on it so the garlic does not brown too much.  Add in the broccoli and cook mixing constantly for 1 minute. Add in the Kale and cook stirring for 2 more minutes.  Sprinkle on the juice of the limes and add the sundried tomatoes mix and remove from heat.

Baked Potato Salad

Yum.  This is seriously my new favorite way to eat potatoes.  It's not quite potato salad in the sense it's not cold (refrigerated) I would warm it up just a titch when having left overs.

• 4 potatoes (I used yukon gold) 
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chives chopped
• 6 slices bacon 
• 1/2 cup shredded cheese
• salt & pepper to taste 

Mix the sour cream, mayonnaise, 3/4 of the chives and cheese- and set into the fridge.
Peel, cube and boil the potatoes- about 15 minutes.  Keep an eye on them- should be cooked but not as much as you would for mashed potatoes.   While they are boiling cook the bacon- drain on a paper towel and crumble 4 slices into the mix. Crumble the remaining two slices and set aside with the chives.

Drain potatoes, and let them cool.  Once cool gently mix in the sauce, top with the remaining chives and bacon crumbles.

Enjoy!

Cheesey Cauliflower Cakes & Baked Chicken Tenders

Yes it's time for another confession- I do not like cauliflower. Now I've tried roasting it and that was marginally better...but really I need something drenching it with cheesy goodness to make it even slightly edible.

I will say this was ALMOST as good as mashed potatoes drenched in butter,made with real cream.  And with the sour cream it was not just edible- it was good.

Cheesy Cauliflower Cakes

• head of cauliflower
• 1/2 cup shredded cheese 
• salt
• chili powder or hot sauce to taste
• 2 eggs (Don't skimp I did and used 1 and they fell apart)
• 1/2 cup panko bread crumbs
• oil (olive oil is my preferred)

Boil the cauliflower until soft- about 10-15 minutes. Drain and while still warm mash.  Add in the rest of the ingredients and mix together.

Heat oil in a large sauce pain/skillet. Using a 1/4 cup measuring cup scoop out and drop into the oil.  Press flat and let cook until brown- then flip and cook the other side.  Really these are best warm- place into the oven to keep warm while you finish up cooking the rest.
We served them with a dollop of sour cream.

What would I change? I'd use a stronger cheese- shredded marble though delicious didn't add much flavor to this. Really I'd do anything I would with mashed potatoes- next time I think I'll try a parmesan/asiago with roasted garlic.

 

Baked Chicken Tenders

This was an easy recipe and really turned out well.  Baked not fried so much healthier.

• 2-3chicken breasts
• 1/2 cup bisquick 
• 1 egg
• paprika 
• salt and pepper
• garlic

Preheat oven to 450F. Slice the breasts length wise so they are even in thickness.  Whisk the egg with a couple tbsp's water and on another plate mix the rest of the ingredients.  Pretty simple dip into egg- roll in the mixture and place on your baking sheet.  You could place on a grate or one of those fancy silicone nubby matts that I'm currently lusting after.

These dipped fabulous into the Aioli I posted the other day.

Brussel Sprouts even I'll eat-Roasted BS with Garlic Aioli

I admit- I have been scarred by childhood memories of Brussel sprouts. But I've been eying them up and decided to try them again.

Roasted Brussel Sprouts & Homemade Garlic Aioli

So far roasting has made many veggies I'd written off edible and almost even enjoyable so Roasting we go.

• 20 brussel sprouts (approx 1lb) 
• 1tbsp olive oil
• salt
• pepper

 Nothing exciting about this prep- quarter the Brussel sprouts, drizzle (or toss) the olive oil dash of salt and pepper.  Place on a baking sheet and into the oven at 400F for about 15 minutes.  I take them out 1/2 way through and move them around to get more even cooking.

Garlic Aioli:
While the above is roasting prep the aioli.

• 6 tbsp Mayo
• 1 tsp lemon juice
• 1tsp Parsley
• 1 clove garlic

Mix (I used my immersion blender) and serve with the sprouts.  This turned out incredibly delicious! 

Parmesan & Panko Chicken

This paired up nicely with the above.

• 3-4 chicken breasts
• 3tsp mayo
• 3 tbsp parmesan
• 3 tbsp Panko bread crumbs

Pound the breasts  so they are evenly thick. Place on non stick baking sheet, spread the mayo over the top, then the parmesan and finish with the bread crumbs.  Cook at 400F for about 15 minutes or until done.

Steak sauce, Crushed Potatoes and Baked Asparagus fries

Yup tonight was a big one 3 newish ideas. I'm going to list them in the order I made them.

Crushed Potatoes

This is a Pioneer Woman inspired recipe.

• Potatoes- small red choose same number as you would if you were baking potatoes for the meal.  For us that meant 3-4 medium size potatoes. 
• olive oil
• salt & pepper
• Rosemary or some other favorite herb
• Parmesan cheese (optional)

preheat oven 450F

Get your big pot out and boil the potatoes until they are firm but a fork can go through.  Place them onto a  non stick pan that you've lightly brushed with olive oil.  Don't cheat- don't use spray stuff.  Use the good stuff TRUST ME! Use your potato masher (or anything hard and flat ish) and squash that potato until it's sorta flat.

Brush with olive oil, sprinkle generously with salt (Really no go add some more trust me you'll thank me after), pepper, your rosemary. I tossed some parmesan on because well I love my cheese.
Place in the oven top rack for 20-25minutes.

Baked Asparagus 

• Asparagus- 1/2 to a whole bunch of it
• bread crumbs (I used a blend of panko and Italian)
• seasoning (As I used Italian breadcrumbs this step wasn't necessary!)
• Parmesan (Optional)
• 1 egg

This is an easy peasy way to bake asparagus. Tip them so you have just the good parts (I personally use the bend them and they snap at the right spot method).  Mix your egg and a couple tbsp water. Mix your bread crumbs on another plate. Now I don't own grated Parmesan so I sprinkled my shaved Parmesan over top of them at the end.  If you have grated mix it on in with the bread crumbs. Dip in the egg mixture, roll in the bread crumbs place on your non stick pan. (and if your some lucky gal who a rack-use a rack over your pan to get them even crispier). 

Bake at 425 for 10 -15 minutes until crispy brown.  (Note since I had my potatoes in already I lowered the temp on the oven to 425F when I put these in and it took just 10 minutes.

Restaurant 'ish' style steak with sherry sauce

• Steaks- the thicker the better
• Soya sauce 
• Worcestershire Sauce
• Spice (I use montreal steak spice personally- but for sure salt and pepper)
• Butter (Not margarine!)
• Sherry or Red cooking wine.
• flour

I've been won over to cooking steaks this style- so easy and if the oven is on gives really nice taste.  My steaks marinated  (while defrosting) in  the Soya Sauce, Worcestershire Sauce and montreal steak spice mixture.  In a cast iron pan (That can be placed in the oven) put a couple tablespoons of butter, a bit of salt and sear the steaks 2minutes on each side.  Spoon the butter back over the steaks and place into the oven at 425F. Leave in the oven for 6-7 minutes (gives me a medium well done steak when about 1" thick).

Remove from the oven and place the steaks aside to rest.  In the pan pour a 1/2 cup sherry/wine, a couple tablespoons flour and heat over low and whisk until thickened. Remove from heat. Spoon sauce over the steak.



Now I must say- I impressed myself with the fact I was able to time all this.  I got the potatoes into the oven.  The steaks had marinated while defrosting.  I prepped the asparagus and had it ready to place into the oven. I put them and the steaks into the oven at the same time.  And that lined up just about right time to remove the potatoes!


This meal turned out great. My kids all had seconds of the potatoes and fought over the last steak.  If there was more asparagus (We only had 1/2 a bunch to use) they would have had more of those too. I was hoping this would be lunch left overs for me tomorrow I thought wrong.

Fried Roasted Garlic Cheese Potato Balls

You know those mashed potatoes sitting in the fridge? SURE we all know they are just as good reheated but want to make them even BETTER? This recipe is how.  Would be a great appetizers as well make ahead- and then just fry them up the day of.

Kids loved them.  I had to hide the rest in the fridge behind things so I would have some for today for me!
Inspiration recipe here

2 cups mashed potatoes
3/4 cup Gruyere Cheese
Roasted Garlic-2-3 Cloves 
2-3 Eggs
Panko and regular bread crumbs (about 3/4 cup total)
Salt
Oil to fry with 

Get your garlic roasting in the oven (Hint since i didn't need the oven for anything else I just used the toaster oven). I put a dab of butter in with the head of garlic- wrapped in aluminum foil and in at 400F until soft (room starts smelling I took it out. about 30-40minutes. Reasons to love roasted garlic- peels ooh so easy- no need to mince it just smashes right up!

Meanwhile shred your cheese, get your potatoes to room temperature. In a bowl place the cheese, roasted garlic cloves and fold in the mashed potatoes.  In a seperate bowl whip 2-3 eggs (For drenching) and in another bowl/plate mix the panko and regular bread crumbs.

Take about a tablespoon of mashed potatoes and roll into a ball. Drench in eggs, roll in bread crumbs and repeat so they are double breaded. I will fully admit the last few I got lazy and only breaded 1x- trust me do the 2x it is OH so worth the small amount of extra work.

Once you have them all rolled and breaded get some oil heated up in a sauce pan. I used just enough to cover the bottom. You could fill up with a couple inches of oil- but personally that just seemed wasteful. Place the balls in and rotate around so all sides are golden brown- 2-3 minutes total on average. Remove with tongs or a slotted spoon and place on a dish with paper towel to absorb extra oil.
Sprinkle with salt.

Serve sit back and enjoy all the adoration you deserve for these delicious bite fulls! 

Corn Salad

This is a tasty easy side dish.  Original recipe I based this off had roasted corn, which would work great if you were BBQ'ing at the time.  We didn't roast.

4 Cobs of corn
2 tomatoes
Cilantro (fresh or dried)
Hot Sauce (We used Siracha sauce)
1 Lime
Salt and Pepper

Cook your cobs of corn until they are al dente.  Ifyou wanted to roast them this is where you would then brush with olive oil and some salt and then roast for just a couple minutes.

Remove the kernels off of the cob and mix in the chopped tomatoes.  Juice the lime, add a dash of hot sauce to your taste and finish with Cilantro, salt and pepper to taste.

Voila easy and delicious!

Turkey Walnut Meatloaf & Asparagus

Turkey Meatloaf.  This comes from an inspiration recipe here. I followed it pretty close- but I came home to not able to find my sage. Eek! So we tweaked
The walnut taste was not very apparent- my plan is to up the walnut content next time and to use sage as planned not rosemary! Paired it up with saute asparagus and parmesan mashed potatoes (we tossed some asiago cheese in those this time to add a bit different taste) 

• 2 teaspoons olive oil
• 1 large carrot, grated- we used several smaller ones straight from our garden
• 4 scallions, thinly sliced
• 1 clove garlic, minced
• 1/2 cup walnuts
• 2 slices whole wheat bread
• 1/4 cup fat-free milk
• 1 egg beaten- we used from our own chickens
• 1.5 pounds extra-lean ground turkey breast (99% fat-free)
• 1/2 tsp Parsley (Dried)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Rosemary (dried) 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

 Preheat Oven to 350F
In a sauce pan heat oil and carrot, scallions and garlic until soft.
Chop until fine walnuts and bread (I toasted mine to make it easier) with a blender/processor.
In a bowl mix milk and the eggs. Add in turkey, an slowly gently mix in the  mixture from the sauce pan and the bread crumbs/nut mixture and any remaining ingredients..

Transfer to a loaf pan and cook until 155F in center or around 45-50 minutes.

While this was cooking and we got the potatoes boiling we got the asparagus started.

Did you know easy way to tip them is to just hold each end and bend.  They magically will snap where the woody area starts (If you think it through really this makes total sense).
Place a small amount of butter in sauce pan, I added some minced garlic (1 clove) as well.  Saute until the tenderness you prefer. Remove from heat- add parmesan cheese and salt and pepper to taste.

Delicious meal folks!

Cheddar Biscuits (aka Red Lobster Yumminess)

I don't eat seafood.  But Red Lobster has been a family favorite restaurant and I'm always happy to go along- to eat the biscuits.  well no more- now we're making them at home. 

2 cups Bisquick
2/3 cup Milk
1/2 tsp garlic powder
1 cup shredded cheddar (Personally I'll be using more cheese next time)

2tbsp melted butter
2tsp dried oregano
1/4 tsp garlic salt

Really these can't get ANY easier.  Mix the Bisquick, garlic powder and cheese. Add milk and mix.  It gets sticky.  Drop onto a non stick cookie sheet (mine's seen better days- so I lined with foil first).  I made 6 jumbo biscuits. You could get 12 out of this easy.  Cook for about 10 minutes @ 400F.  Keep an eye on them- even making huge ones mine were done in 10 minutes.

While baking melt the butter oregano and garlic salt.  When you remove the biscuits brush over the top of biscuits.

A perfect side for breakfast or supper!

Quinoa Mac and Cheese

Well yes- i was going to pair this up with the cheesesteaks- but I've been ditched by my son and me and my daughter are not that hungry- so we'll bump that to another day.  But we did make the Quinoa Mac and Cheese.

Original recipe here

Prep 15 minutes- Cooking 35
How I made it

• 1 1/2 cups quinoa, rinsed and drained
• good pinch of salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup 1% Milk
• 1 1/2 cups grated Cheddar cheese- Light
• 1/4 Cup Panko bread crumbs (optional)
• Vegetables of choice (optional)

Preheat oven to 350F 
 Cooked the Quinoa per normal in a pot (New for me we've never used it before- other then for the parrots!) One it's sitting and steaming prepare the other ingredients.  


Saute vegetables until soft.  


In a large bowl whisk eggs and milk. Fold in cooked Quinoa, salt, garlic, cheese (reserve some to sprinkle on top) and if chosen vegetables.  Spread onto a large greased cooking dish (9x13)
Top with remaining Cheese and if you choose Panko bread crumbs. 


Cook for 30-35 minutes @ 350F 

Makes an entree or a side dish.  Try different additions- hot sauce, sour cream, different types of cheese! 




Servings: 8 (Side portion size)
WW Points (not including any vegetables or toppings added) but does include Panko: 5

Olive Garden Esque Alfredo

Oh this turned out really delicious! Will make again.  I went full fat this time with full whipping cream and butter.  Next time I will try it with a lighter cream and see how it results.  This did not thicken up much- I've seen recipes with a couple tbsp's of flour in it and that's an option too.

I paired it with fresh pasta delicous!

1 500ml Container whole cream
3/4 cup Shredded/ grated Parmesan Cheese
1/4 cup butter
Garlic minced about 1 tsp
Parsley flakes

Melt in the pan stirring until mixed- then simmer for about 15 minutes stirring to prevent burning. Let cool a bit and serve over pasta.  Garnish with parsley and a bit more Parmesan

Servings: 8 (generous)
WW Points: 9 (Sauce only)

I look forward to trying to make this a bit healthier with my next attempts!