Friday, November 29, 2013

Broccoli Quinoa Casserole

This tastes like chicken broccoli casserole but is a lot more healthy.  The recipe comes from "Eating Well Living Thinner."

3/4 cup quinoa
1 (10 oz) can condensed cream of mushroom or chicken Soup
1/3 cup reduced fat mayonnaise
2 Tb milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 tsp sugar
1/4 tsp black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
Feshly grated Parmesan cheese

  • Rinse 3/4 cup of uncooked quinoa until water runs clear.  Put in a saucepan with 1 1/2 cups water and 1/4 tsp salt and bring to a boil.  Reduce heat and cover.  Cook for 18-20 minutes or until fluffy.
  • In a large bowl combine soup, mayonnaise, milk, cheese, sugar, pepper, and nutmeg and mix.  Stir in the quinoa and broccoli.
  • Spoon mixture in a sprayed 9X13 baking dish and sprinkle a few tablespoons of Parmesan cheese on top.  
  • Cook at 350 degrees for 35-40 minutes.

Tuesday, November 12, 2013

The Best Shrimp Soup

So, so good.  All the kids gave it a thumbs up.

2 Tb cooking oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3/4 cup rice
1/8 tsp cayenne pepper
1 3/4 tsp salt
1 can diced tomatoes
5 cups water
1 cup coconut milk
1 lb deveined shrimp
1/4 tsp fresh black pepper
1 Tb lemon juice
1/2 cup chopped cilantro

  • In a large pot, heat the oil and stir in the onion, green pepper and garlic.  Cook until the vegetables are tender, about 10 minutes.
  • Pour in the rice, cayenne pepper and salt.  Stir for a couple minutes.
  • In a blender, puree the diced tomatoes.  Pour into the pot along with the water.  Bring to a boil and cook for about 10 minutes.
  • Pour in the coconut milk and bring the soup back to a simmer.  Add the shrimp and simmer for about 5 minutes.  Add the black pepper, lemon juice and cilantro.

Monday, November 11, 2013

Pulled Pork Enchiladas

This has a chipotle taste without too much heat.  We all really liked the flavor of these.

3 1/2 lbs pork roast (I used bone in and I still had plenty of meat)
1 14 oz can chicken broth
1 medium onion, chopped
6 cloves garlic, minced
1 Tb ground cumin
2 tsp chipotle chile pepper
1 tsp salt
1 10 ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chile peppers
8 ounces shredded cheddar cheese
whole wheat flour tortillas
Snipped fresh cilantro
1 diced tomato

  • Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, chipotle chile pepper and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
  • Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
  • In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
  • In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
  • Divide pork mixture and 1 1/2 cups of the cheese among tortillas.  Place filled tortillas, seam sides down, in the prepared bakingdish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
  • Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings