Sweet & Sour Quinoa Casserole

This recipe came from the Southern Utah Biggest Loser via Jan.  Everyone really liked it.  I'd like to try with curry sauce in place of sweet & sour...(tried it with Trader Joe's Yellow Curry and broccoli and cauliflower in place of peppers - it was yummy!)
 
Preheat oven to 350°

Mix and put in 9x13 pan:

2 cups quinoa
4 cups water (I used the juice from the pineapple as part of the liquid)
2 cups pineapple chunks
1 lb chicken - cooked and cubed
1 jar sweet and sour sauce
chunks of red, orange and/or yellow bell pepper (I used 1 red & 1/2 orange)

Cook for 1 hour or until water is absorbed (I cooked about an hour & 20 minutes)

8 servings (2 c)
294 calories per serving (using Kikkoman Sweet & Sour)

Butterfinger Dough Balls

(http://www.runningtothekitchen.com/2011/11/butterfinger-dough-balls/)
Yield: 10-12 balls

• 1/2 cup raw cashews
• 1/4 cup oats
• 2 tablespoons peanut butter (I used creamy)
• 2 tablespoons dark chocolate chips
• 1 tablespoon maple syrup (I used agave)
• 1/2 tablespoon chia seeds
• 1/2 teaspoon vanilla extract

Directions:
In a food processor, process cashews until they almost reach the consistency of flour (very finely chopped.) Add oats and process to combine. Add remaining ingredients and pulse until dough comes together and a ball forms. Turn dough out into small bowl and roll into balls. Keep in refrigerator.

12 1" balls = 68 calories each

Baked Zucchini with Mozzarella

 
 http://realmomkitchen.com/2653/baked-zucchini-with-mozzarella/

• 2 medium sized (or about 5 small) zucchini (or summer squash)
• Johnny’s Garlic Spread & Seasoning
• salt
• shredded mozzarella cheese (I used Costco Mexican blend)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Healthy Banana Oat Snack Bars

(www.melskitchencafe.com)

*Makes about 20 small bars (approx. 130 calories each)

INGREDIENTS:

3/4 cup whole wheat flour

2 cups rolled oats

1 1/2 cups puffed rice cereal, like Rice Krispies

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

3 very ripe bananas, peeled and mashed

1/4 cup honey (I used agave)

1/4 cup plain yogurt

1/4 cup peanut or other nut butter

1 teaspoon vanilla

1 cup bittersweet or semisweet chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.

In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, combine the banana, honey, yogurt, nut butter, and vanilla. Whisk together until the mixture is fairly uniform and smooth.

Pour the dry ingredients into the wet ones and stir until they come together. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your hands.

Bake for anywhere from 15 to 30 minutes. I baked mine for only 15-18 minutes because I wanted them soft like a cookie. If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares.

Cream of Chicken Soup Substitute

(http://bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/)

I've been avoiding "Cream of" soups for awhile now but we have a few family favorites that call for it so this week I searched Google for a replacement.  I found this and used it in a homemade chicken noodle soup.  It worked great.  I'll definitely try it again.

Ingredients

• 1 tablespoon flour
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1/2 cup milk
• salt and pepper, to taste

Instructions

1. Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Substitute this for one can of cream of chicken soup.