Asian Beef and Vegetable Quinoa Bowls

I found this recipe in Giabetic Living’s Eat Cheap Eat Healthy.  You could probably sub it ground turkey for the beef, if beef isn’t your thing.

1lb. 93% lean ground beef
2 C. matchstick cut carrots
3 tbsp. reduced sodium soy sauce
1 tbsp. packed brown sugar
1 tbsp. lime juice
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1/2 C. biased sliced green onions
1 1/3 C. hot cooked quinoa
1/4 C. chopped salted dry roasted peanuts

In a 10 inch non stick skillet, cook beef over medium high heat until browned.  Reduce heat to medium.  Stir in the next 6 ingredients.  Cook and stir 5 minutes or until carrots are crisp tender.  Stir in green onion.

Serve beef mixture over quinoa.  Sprinkle with peanuts.

Per serving—1 1/3 C. beef mixture + 1/3 C. quinoa 357 calories, 14g. fat, 71 mg. cholesterol, 574mg.  sodium, 28g. carbohydrates, 30g. protein

Tex-Mex Breakfast Bowls

Chris and I are always looking for new ideas for Sunday morning breakfast.  This was a Bush’s Beans ad in the October 2019 issue of Food Network Magazine.  This looks like it is super easy to make. and I could see shaking it up with different flavors of Bush’s Beans and/or vegetables.

2 tbsp. olive oil, divided
1 small onion diced small
1 medium sweet potato diced small
Salt and pepper to taste
1/4 tsp. chili powder
1 can Bush’s Southwest Style Pinto Beans
2 eggs
2/3 C. pico de gallo
1/2 avocado, sliced
Fresh cilantro for serving
Hot sauce for serving
Lime wedges for serving

Heat 1 tbsp. olive oil in a medium skillet over medium heat.  Add the onion and sweet potato.  Season with salt, pepper and chili powder.  Cook, stirring occasionally until the onions start to caramelize and the sweet potatoes soften, about 10-15 minutes.  Divide the mixture into two bowls.

Heat the Southwestern Style Pinto Beans using the same skillet.  Divide into 2 bowls on the side of the sweet potato mixture..

Wipe down the same skillet, heat the remaining olive oil and cook 2 eggs sunny side up (or any style you prefer). Top each bowl with an egg.

Top the breakfast bowls with pico de gallo, avocado slices, and fresh cilantro.  Add hot sauce and lime juice if desired.  Serve immediately.

Tuscan Sun Orange Cranberry Cake

I found this recipe in the 2019 Taste of Home Christmas.  I have been getting Taste of Home for almost 20 years.  I have found some great recipes over the years.  Cranberry orange is one of my favorite flavor combinations.  I cannot wait to make this.

1/3 C. sugar
1/3 C. canola oil
2 large eggs at room temperature
1 tbsp. grated orange zest
1 tbsp. orange juice
1/3 C. all purpose flour
1/3 C. cream of wheat or farina flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 C. dried cranberries, chopped
1/4 C. sliced almonds

Orange glaze
3/4 C. confectioners sugar
1 tbsp. orange juice
2 tsp. 2% milk
Grated orange zest, optional

Preheat oven to 350 degrees.  Grease an 8 inch round baking pan.

In a large bowl, beat the sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk the flour, cream of wheat, salt, and baking powder; gradually beat into oil mixture. Stir in dried chopped cranberries.

Transfer to prepared pan; sprinkle with almonds. Bake until toothpick inserted in the center comes out clean, 20-25 minutes.

Combine the glaze ingredients; pour over warm cake. Cool for 10 minute s before serving.

Apricot-Apple Cider

This recipe is meant to be served warm but I may try chilling it and serving it with some Tito’s Handmade vodka.

8 C. unsweetened apple juice
1 12oz. ginger ale
1/2 C. dried apricots, halved
1/2 C. dried cranberries
2 cinnamon sticks
1 tbsp. whole allspice
1 tbsp. whole cloves

Additional cinnamon sticks and fresh cranberries, optional

In a 5 quart slow cooker, combine apple juice and ginger ale.  Place the apricots, cranberries, cinnamon sticks, allspice, and cloves on a double thickness of cheesecloth; bring up the corners of the cloth and tie with string to form a bag.  Place in slow cooker; cover.  Cook on high for 3-4 hours.  Discard spice bag.  Garnish individual servings with cinnamon sticks and cranberries if desired.

Per 3/4 cup serving: 79 calories, 0g. fat, 0g. cholesterol, 8mg. sodium, 20g. carbs, 0g. protein

Balsamic Bruschetta

I made this for our Labor Day BBQ today.  I used white balsamic vinegar, shredded Asiago cheese and I let the mixture chill for 4 hours before serving.  I also toasted thinly sliced French bread in a 350 degree oven for 15 minutes after brushing it with a mixture of olive oil, granulated garlic and pepper.  It was a huge hit!

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar

 1 teaspoon olive oil

• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Quinoa Frittatas

I have been eating mini quiches for breakfast for several years.  Maybe it’s time for a change.  I can also try different cheeses or greens.  Kale can be a tad rough on my insides.

1/2 C. uncooked quinoa
2 tsp. olive oil
4 C. baby kale (or spinach?)
8 large eggs lightly beaten
1 C. shredded mozzarella
1/2 tsp. kosher salt
1/2 C. jarred sun dried tomato pesto

I might add a meat in too.

Preheat oven to 400 degrees.  Bring 1 C. water and quinoa to a boil in a small sauce pan over high heat.  Reduce heat to medium low; simmer, covered, until quinoa is tender and water is absorbed, about 12 minutes. Remove from heat; let stand, covered, 3 minutes. Fluff with a fork.  Let cool, uncovered, 5 minutes.

Heat olive oil in a large skillet.  Add kale; cook,, tossing constantly, until well wilted, 1 to 2 minutes. Remove from heat, let cool 5 minutes.

Whisk together eggs, cooked quinoa, wilted kale, cheese and salt in a bowl.  Line a 12 cup muffin pan, with paper cups, coat with cooking spray.  Spoon egg mixture evenly into prepared muffin cups. Dollop each muffin cup with 2 teaspoons of pesto; gently swirl into egg mixture.  Bake until frittatas are puffed and firm, about 18 minutes.  Let cool in pan 2 minutes.

Per serving (2 frittatas) 252 calories, 14g. fat, 260mg. cholesterol, 2g. fiber, 17g. protein, 14g. carbohydrates, 602mg. sodium

Pineapple Shrimp Fajitas

So I have a funny story to tell.  I took my niece to the Shedd Aquarium in Chicago the other day.  We ate lunch in the food court at the Aquarium.  One of the choices was a nacho bowl.  I am a fan of nachos.  You could have the nachos with seasoned beef, seasoned chicken, or “fajita vegetables”.  I thought the veggies might be a good choice.  When I got to the front of the line, I was dismayed to find that the Aquarium’s idea of “fajita vegetables” included broccoli and cauliflower. FAJITA VEGETABLE FAIL!!!

Need less to say, I had my nacho bowl with chicken.

The recipe below is a Hungry Girl recipe and does not include cauliflower. 😉

2 C. sliced bell pepper
1 C. sliced onion
1 8oz. can pineapple tidbits, packed in juice, lightly drained
1 tbsp. fajita seasoning mix
1 tbsp. chopped fresh cilantro...I am nut a huge cilantro fan, so I may skip this.
8oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 1/2 tsp. lime juice

Preheat oven to 400 degrees.  Spray a baking sheet with nonstick spray.

In a large bowl, combine veggies, pineapple, 1 1/2 tsp. fajita seasoning and cilantro. Toss to coat.

Spread mixture onto the center of the baking sheet. Bake for 12 minutes.

Meanwhile, in a large bowl, combine shrimp, lime juice, and the remaining seasoning.  Toss to coat.

Flip veggies and arrange shrimp on top.

Bake until veggies have softened and lightly browned and shrimp are cooked through, about 8-10 more minutes.

Per serving: 219 calories, 1.5g. fat, 610g. sodium, 28.5g. carbohydrates, 3.5g. fiber, 22g. protein