Saturday, August 18, 2012

Quinoa Burgers

  • 1/2 cup of quinoa, rinsed
  • 1 can of black beans, rinsed and drained
  • 2 large carrots, peeled and grated
  • 1 zucchini, grated and drained (wrap in a paper towel and squeeze out the water)
  • 2 tsp. of minced garlic
  • 1/2 cup of plain bread crumbs
  • 1 egg
  • 1 egg white
  • 1/2 cup of reduced fat cheddar cheese, shredded
  • 1 tablespoon of ground cumin
  • Pinch of salt
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of paprika
  • 1 tsp. of ground black pepper
  • 1-2 tablespoons of olive oil
  • Whole grain sandwhich thins
  • Brown mustard

1. In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook for about 12-15 minutes and set aside.

2. Add the black beans to a large mixing bowl and mash with a fork (doesn't have to be pureed, just mashed up). Next add the grated carrots, zucchini, garlic, and bread crumbs and stir until all of the ingredients are combined.

3. Place the egg and egg white in a seperate small bowl and whisk together with a fork until smooth. Add the eggs to the large bowl of beans and vegetables and stir. Next add the cooked quinoa  and the shredded cheese to the mixture and stir until everything is well incorporated.

4. Next season the mixture with cumin, salt, garlic powder, paprika, and ground pepper. Form the mixture into patties (1/4-1/2 cup of mixture per patty depending on how big you want them). In a large skillet, heat oil over medium heat and add patties. Cook for about 5-8 minutes per side (or until browned).

5. Toast sandwhich thins and add mustard to one half of the bun. Place patty on the bun and enjoy!!

*Recipe adapted from Whole Living*

Wednesday, August 15, 2012

Tomato Basil & Goat Cheese Stuffed Chicken

  • 2 large chicken breast cutlets (Sliced very thin or pounded out very thin)
  • 4-5 fresh basil leaves, chopped
  • 1/4 cup of sun dried tomatoes, chopped into small pieces
  • 2 oz. of fresh goat cheese
  • 1/2 tsp. of garlic powder
  • 1 tsp. of olive oil
  • 1/2 tsp. of ground black pepper
  • 1/2 cup of plain bread crumbs
  • 1 tsp. of dried oregano
  • 1 tsp. of garlic powder
  • 1/2 tsp. of ground black pepper
  • 1 large egg
1. Preheat oven to 400 degrees. In a small bowl, combine the chopped basil leaves, sun dried tomatoes, goat cheese, garlic powder, olive oil, and pepper. Stir the ingredients together until they are well incorporated (it should look like a compound butter). 

2. Spread half of the cheese mixture in the center of each of the chicken cutlets leaving about half an inch of space from the border. Next roll the chicken to completely cover the cheese, using toothpicks to secure.

3. Stir the bread crumbs, oregano, garlic powder, and pepper together in a small bowl. In another small bowl, crack the egg and whisk until smooth. Dip each chicken breast into the egg and then into the bread crumb mixture.

4. Place chicken breasts onto a greased cookie sheet. Bake for 25-30 minutes or until the chicken reaches 165 degrees. Remove tooth picks from chicken. Enjoy!!

**Sides: roasted okra and whole wheat bread**

Saturday, August 4, 2012

Baked Vegetarian Egg Rolls with Peanut Dipping Sauce

This recipe was made up last night by my sister, Kendall. These were absolutely delicious!! My husband and I had them leftover for lunch today and they were still just as yummy. We paired these egg rolls with a Thai marinated flank steak on top of a udon noodles and vegetables. Hope you enjoy!!

Ingredients: (makes 10 egg rolls)

Egg Rolls
  • 1 package of all natural egg roll wraps
  • 1 bundle of bean threads
  • 1 red bell pepper, julienned (matchsticks)
  • 2 cups of cole slaw mix
  • 2 medium carrots, shredded
  • 1 zucchini, julienned
  • 2 green onions (scallions), diced
  • 2 Tablespoons of light soy sauce
  • 2 teaspoons of light olive oil
Peanut Sauce
  • 2 1/2 Tablespoons of natural crunchy peanut butter
  • 2 Tablespoons of honey
  • 1 Tablespoon of soy sauce
  • 1 Tablespoon of rice vinegar
  • 1 Tablespoon of olive oil
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of minced garlic

1. Preheat oven to 400 degrees. Grease a large cookie sheet with non-stick cooking spray.

2. Bring a small pot of water to boil and add 1 bundle of bean threads. Immediately after adding the bean threads, remove from heat and let sit for 20 minutes or until softened.

3. In the meantime, in a large saute pan (on medium heat), add 2 teaspoons of olive oil, julienned bell pepper, zucchini, cole slaw, and carrots and saute until soft and lightly browned. Next stir in the green onions and soy sauce and mix until combined. Reduce heat to low.

4. Drain the bean threads and give them a rough chop. Add the bean threads into the vegetable mixture and stir until ingredients are well incorporated. Let this mixture cool for about 15 minutes or it will break through the egg roll wrapper.

5. Once the mixture is cooled, add about 1/4 cup of mixture to the end of each wrapper. Fold in the sides and roll. Place the egg rolls seam side down onto the cookie sheet. Spray the top of egg rolls with cooking spray.

6. Bake for 12-15 minutes or until the tops are browned and crispy.

7. While the egg rolls are baking, prepare the peanut sauce by adding all of above ingredients into a bowl and whisk together until combined. ENJOY!!