Quinoa and Broccoli Casserole

One of our favorite TV channels is the Food Network Channel. Alton Brown hosts a series called "Good Eats". He featured this recipe on an episode one night, and the next day I was at the grocery store buying all the ingredients. Slightly altered but still just as tasty. Need a great recipe for a gathering or party? Here it is. You're welcome! 

Ingredients:

- 1 1/2 cups quinoa

- 3 cups chicken stock

- 3 tsp. kosher salt, divided

- 12 ounces broccoli florets, chopped

- 4 to 8 ounces button or cremini mushrooms, chopped (if you're a huge mushroom lover, 8)

- 4 Tbs unsalted butter, divided

- 1/2 large onion, diced

- 1 Tbs dry mustard

- 1 1/2 tsp. smoked paprika

- 1/4 tsp. fresh ground black pepper

- pinch of red pepper flakes (1/8 tsp. or less)

- 1/4 tsp. ground white pepper

- 3 cups half and half

- 1 large egg

- 16 ounces sharp Cheddar cheese

- 1/2 cup mayonnaise

Place quinoa in a fine sieve or strainer and rinse thoroughly under cool running water. Drain.

Position oven rack in the middle of the oven and heat to 350 degrees F. 

Bring quinoa, chicken stock, and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 10 minutes. Remove lid and add the broccoli right on top of the quinoa. Cover and continue to cook 5 more minutes.

Heat a large skillet over high heat and add the mushrooms and 1/3 cup water. Cook until the mushrooms collapse, 2 to 3 minutes, and then add 2 tablespoons of the butter. Cook until browned. Remove to a large bowl. 

Add the remaining 2 tablespoons of butter to the skillet along with the onions and remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, red pepper flakes, and white pepper; and cook for 1 more minute. Add the half and half to the pan and heat until warm.

Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the skillet and add the cheese, stirring until melted. 

Add the quinoa, broccoli, mayonnaise, and the melted cheese mixture to the large bowl of mushrooms and stir to combine.

Pour the quinoa mixture into a 9x13 baking dish. Bake until set and just beginning to brown, about 45 minutes.  Cool 10 minutes before serving and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Cooking with love provides food for the soul." - Anonymous

Butternut-Squash and Kale Chicken Soup

Winter's not over yet! This hearty soup will heat you up with the spicy kick of jalapenos! Not a fan?  Leave them out, and this savory soup will still become a regular "go-to" recipe! 

Ingredients:

- 1 lb. cubed, boneless, skinless chicken breast

- 1 Tbs olive oil

- 2 cups peeled and cubed butternut squash

- 2 Tbs minced garlic

- 1 cup chopped yellow onion

- 1 Tbs minced jalapeno peppers (optional)

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. freshly ground black pepper

- 3/4 tsp. kosher salt

- 4 cups unsalted chicken stock

- 2 cups kale, chopped

- 3 Tbs parsley

Preheat oven to 400 degrees. Place chicken breasts in an oven-safe pan and bake for 20 minutes (or until cooked through). Once baked, let cool and cube. Set aside.

Heat a large dutch oven or large sauce pan over medium-high heat. Add olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides, stirring frequently. Remove squash from dutch oven and set aside. 

Add garlic and next 6 ingredients (through kosher salt) to your pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. 

Add reserved squash to the pan, along with the kale and chicken. Cook until heated through. Add parsley and serve! Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"It's not a short-term diet; it's a long-term lifestyle change." 

- Anonymous

Low-Point Cheesy Pepperoni Chicken

Cheesy mozzarella and pepperoni with chicken? Brilliant! This amazing recipe is a fantastic family pleaser that will have you coming back for more! Enjoy!

Ingredients:

- 2 cloves minced garlic
- 14 slices pepperoni, chopped (I found mini turkey pepperoni that I used)
- 1/2 tsp. dried oregano
- 1 cup marinara sauce
- 2 Tbs chopped fresh basil
- 4, 4 oz. boneless chicken cutlets
- 1 tsp. olive oil
- kosher salt and fresh pepper
- 1 cup shredded mozzarella cheese
- Cooking spray

Preheat broiler to high. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni and cook for a few minutes until garlic starts to brown, stirring frequently. Add oregano and marina sauce and bring to a boil. Turn heat to low and add basil. Heat a large skillet over medium-high heat with one teaspoon olive oil. Sprinkle chicken with a little bit of kosher salt and fresh pepper. Add chicken to skillet and cook for 5 minutes on each side or until cooked through. Transfer chicken to a baking dish and spoon marina sauce over the top. Sprinkle evenly with cheese and broil for several minutes until cheese melts. Remove from broiler and enjoy! If you'd like a printer-friendly version, Click Here.

Total servings - 4
Serving size - 1
Points per serving - 6.5

"Today is a new day. You will get out of it just what you put into it." 

- Mary Pickford