Mexican Quinoa

This is really easy to throw together.  The kids don't like it, but it is healthy and tastes really good good.

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Grilled Taco and Lime Chicken for tacos

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions

1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Makes 6-8 Servings
Note: Creamy sauce shown in photograph is equal parts prepared Ranch Dressing and mild salsa

Homemade Bread Bowls

I love making these bread bowls with cheese soup.  My kids eat the soup so much better because it is fun and they want to eat the bowl, and the bread tastes really yummy with the cheesy soup.

(Makes 6 bread bowls)
Ingredients:
2 cups + 4 Tablespoons warm water
2 packages of active dry yeast (5 1/2 teaspoons)
1/2 cup (1 stick) butter, melted
2 Tablespoons granulated sugar
3 teaspoons salt
6 1/2 cups all-purpose flour
Directions:
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.

Broccoli Cheese Soup

Another favorite from Christi Reed!

1 cup cut carrots (about g-7 medium carrots)
4 cups cut broccoli
1/2 cup butter
1/4 cup minced onion
3/4 cup flour
3 cups milk
Velveeta cheese
pepper

Boil the carrots and broccoli together in a medium pot for about 15 minutes.

In a large pot combine the butter and onion to saute.  After the onions look golden add the flour with a whisk.  Then slowly add the milk while stirring.

When thick, add 3 cups water and 3 chicken bouillon cubes.  Add drained carrots and broccoli.

Add about 3/4 of a Velveeta cheese block.  I cut it up  in about 1 inch squares so it melts faster.  Slowly thicken on stove.  Add a dash of pepper

This makes a lot.  I sometimes half it, sometimes don't.

I like to serve this in homemade bread bowls.

Chicken Pesto pasta with Broccoli

I got this recipe from the wonderful Christi Reed.  It became a quick family favorite.  Very quick and easy to throw together, but tastes really good.

2 chicken breasts cut into thin strips
3/4 lb. angel hair pasta
1 jar classico alfredo sauce
1/2 jar classico pesto sauce
broccoli-however much your family wants
Lemon juice

Cook chicken, boil pasta, combine sauces and heat.  Cook broccoli in a frying pan in butter for 5 minutes.  Do not overcook broccoli.

Serve with lemon juice to squeeze on top.

Side ideas:  green salad, french bread

Chili-Lime Steak

1-2 lbs boneless steak (flank steak)

RUB
1 tsp chili powder
1 tsp granulated garlic
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4-18 tsp chili powder or cayenne
3/4 tsp kosher salt
1/4 tsp black pepper
1 lime, juiced (2 Tbsp lime juice)
1 Tbsp olive oil

Combine spices in small bowl.  Add lime juice and oil and stir.
Place steak in shallow dish and pour mixture and rub onto meat.  Let stand for 15 min.
Grill steak over med-high heat 5-7 minutes per side.  Let meat stand for 5 min before slicing.
Slice steak against grain about 1/4 inch thick.

Serve on tortillas with pico de gallo and cilantro dressing.  Or put in a salad.