Mexican Quinoa Bowls

Recipe from kitchensimplicity.com.

Serves 4-6.

2 cloves garlic, minced
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups chicken (or vegetable) broth
1 can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
1 cup corn
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro
1 lime, quartered
To serve: salsa, sour cream shredded cheese, crushed tortilla chips, and guacamole

Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. 

Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. 

Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.

Scot's Macaroni & Cheese

12 ounces elbow mac (about 3 cups)

4 tablespoons butter

3 tablespoons flour

3 cups milk (or equivalent from powdered milk/water)

1 egg, slightly beaten

salt

pepper

8 ounces Velveeta, cut into smaller cubes

4-8 ounces sharp cheddar

Preheat oven to 375°. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.

Meanwhile, in a large saucepan, melt butter over low heat. Add flour. Whisk together and cook for about 1 minute. Add milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth.

Add cooked macaroni to sauce. Stir over low heat for 1 minutes. Taste and add pepper and extra salt, if necessary. Pour mixture into a large greased 9x13-inch pan. Top with remaining cheddar and cover with foil. Bake for 35 minutes. Remove foil and bake for another 5 to 10 minutes, until cheese on top is melted and macaroni is bubbly throughout.

Cool slightly and serve.

Our Favorite Falafel

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 to 1 teaspoon dried hot red pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Pita bread
Tahini sauce

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained and rinsed.

Place the drained, uncooked chickpeas and the onion in th ebowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons for flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl, covered, for several hours.

Form the chickpea mixture into balls abut the size of walnuts, or use a large cookie scoop.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahini thinned with water.

Makes 5 servings.

Cheesy Cauliflower

1 head cauliflower

1/4 teaspoon minced onion (opt.)

1 tablespoon mustard

1/2 cup cheese

1/2 cup mayonaise

Steam cauliflower head. (Can place in microwave with 1-2 inches of water in bottom of a microwave safe bowl for 7-8 minutes on high power.) In a separate bowl, combine mustard, mayo, and onion. Place mixture on top, then place shredded cheese on top and melt in microwave for 30 seconds.

Spinach Enchiladas

Make without chicken for a great vegetarian dish.
1 tablespoon butter or margarine
½ cup sliced green onions
1 (9 ounce) package frozen spinach, thawed, squeezed to drain (I used the Green Giant spinach that is in a cream sauce, just thawed, no draining)
1½ cups cooked shredded chicken
1 cup low-fat small curd cottage cheese
½ cup light sour cream
6 ounces (1½ cups) shredded Monterey Jack cheese
12 (6 inch) corn tortillas (heated)
1 (10 ounce) can mild red enchilada sauce
sliced green onions for garnish (optional)

Heat oven to 375. Melt butter in large skillet over medium-high heat. Add ½ cup green onions; cook and stir 2 minutes or until crisp-tender. Add spinach and chicken; cook 1 minute or until warm, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese. Spoon ¼ cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13 x 9-inch baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.Bake at 375 for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions if desired.

Tortilla-Black Bean Casserole

2 large onions, chopped
1 1/2 cup chopped green peppers
1 14 1/2 ounce can tomatoes, cut up
3/4 cup bottled picante sauce
2 teaspoons ground cumin
2 cloves garlic, minced
1 can green chile (optional)
2 15-ounce cans black beans or red kidney beans, rinsed and drained
nonstick cooking spray
10 7-inch corn tortillas
2 cups (8 ounces) shredded reduced-fat monterey jack cheese
shredded lettuce (optional)

This is one of our favorite vegetarian dishes. It's kind of like a mexican lasagna. You can adjust the spiciness by the picante sauce you add and/or extra chile peppers. You can also 1/2 this recipe and it works just as well.

In a large skillet combine the onions, peppers, undrained tomatoes, picante sauce, cumin, and garlic. If you want it spicier, add 1can of green chiles. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

Coat 2-quart baking dish with cooking spray. Spread 1/3 of mixture over bottom of dish. Top with half the tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and remaining bean mixture.

Cover and bake in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 10 minutes.

If desired, arrange the shredded lettuce on dinner plate. To serve, cut the casserole into swaures and place on top of lettuce. If desired, garnish with chile peppers. Makes 6-8 servings.

Squash and Pepper Medley

Source: Curves Member Guide
Prep Time: 30 minutes

1 pound zucchini or yellow squash
1 red bell pepper
2 tablespoons olive oil
2 tablespoons minced fresh chives
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon
¼ cup grated parmesan cheese

Cut squash and pepper into julienne strips. Heat olive oil in skillet. Add chives and saute briefly. Add squash and pepper to skillet, with salt and pepper, and saute 4 minutes. Remove from heat. Pour over lemon juice and parmesan cheese and toss to coat well.
Makes 4 servings.

Nutrition facts per serving: calories: 115, fat 9 g, saturated fat 2.5 g, protein 3 g, carbohydrates 6 g, fiber 1 g, cholesterol 6 mg, sodium 376 mg