Some Meal Ideas for you........Think outside the box

Tubule over Greens with carrots, tomatoes, Peppers, cucumbers and pecans. Great side salad with any Mediterranean dish

Great Cookbook for anyone who wants something Fresh. Homemade Hummus, Cabbage rolls etc....

Mexican Taco Bar- REMIX

Not your ordinary Taco Bar.

Two Salsas

1. Quinoa Salsa
Cook Quinoa according to directions. Fluff and add
Black Beans
Corn
Red pepper
Chopped cilantro
2-3 limes squeezed
1 avocado

2. Avocado Salsa
Avocado- pitted and chopped
black beans
corn
1/2 cup favorite salsa -Mine HERDEZ
Chopped cilantro about 1/4 cup
tortilla chips on top- Mine are homemade
squeezed lime juice as well, 1-2

3. Shredded Chicken
I placed 5 boneless chicken thighs in a crock pot on low for 4 hours in a verde salsa with taco seasoning. Shredded it up and placed on the side.

Optional- thrown toppings in a burrito, eat as a salad or place all on a plate with soup.

Mexcian Spicy Kale soup on the side or drizzle over toppings to add more flavor

Quinoa Beet Spring Rolls

I took leftover cooked quinoa, beets, pecans, and broccoli slaw into my spring roll.

Precooked Qunioa
1 cup minced Beets
Bag Broccoli Slaw or other coleslaw mix
Coated pecans, half a cup
Mix all together and prepare
Rice Paper prepared- Follow package directions

Other sides included in photo.....Sauteed brussle sprouts in olive oil and butter with Garlic Seasoning Salt with a COCONUT LENTIL Indian Flavored Store bought mix

Spring Rolls with Black bean pasta

Check any variety of recipes for Spring rolls and Try one you're family will like. I used a Store Bought Coconut Curry Thai sauce, non spicy. Making Spring Rolls can be intimidating but they really are not hard to make. Go ahead a take the plunge! Everyone I've encouraged to give it a try now loves to make them for their families.

Don't be afraid of trying new pastas either.

Italian Quinoa Pasta

2 small tomatoes or 1 can or homemade stewed tomatoes.
2 small zucchini
1 large red pepper
2 tbsp Olive oil- place to pan and preheat pan
1/4 cup White cooking Wine
one container mushrooms
1 tbsp basil
Coat frying pan with olive oil and butter, 1-2 tbsp. Cut all vegetables into chunks and toss into a Pan preheated on Med/High heat. Stir till vegetables are al dente. Preferred tenderness. Can be eaten over Quinoa Pasta, or by it self as a side.

Side Salad
Blue berries, apple, and glazed coated walnuts in a Berry Vinaigrette Dressing

Tyson Brand Meat balls in a KNORR Pesto Pasta sauce (Used for an optional sauce to put over choice of pasta for children who may shy away from Italian mix.

Same Main dish just thrown on to different Grains.

Chicken and Beets

Roast beets after you rinse them off for one hour at 350 degrees in a roasting pan with a lid. once cooked they need to cool off. peel off with hand or use a peeler.

KOREAN BBQ

Korean BBQ #1

Two versions of how to eat it here is the first.

What you need Chicken, Mandrin oranges, rice sticks, greens, peas, Korean BBQ Sauce and Optional Kimchi, optional white/brown rice, couscous, Kasha (see below)

1) Preheat oil, Cut Chicken into chunks or strips and sautee in some olive oil over med/high heat for about 4 minutes, pour in Korean BBQ sauce and continue to stir fry chicken till sauce cooks down and thickens.

2) Make a bed of greens and top with favorites

3) Chicken and sauce, peas or stir fried broccoli, mandrin oranges and rice sticks not chow mein noodles. Kimchi if you like it!

Korean BBQ #2

1) Preheat oil and slice some thin beef into strips. Stir fry and toss in to a pan for about 3/4 minutes. Add in the BBQ sauce.

2) Stir fry some veggies of choice

3) Stir fry seperately some mushrooms in a little olive oil and 1 tbsp butter (optional)

4) Make a bed of greens and cover with favorites. Consider adding a grain for fiber, protein, and a clean carbs.

Pictured to the left. Kasha a wholesome grain to change things up and will leave you satisfied. Other grains to add instead: brown rice, couscous, quinoa etc...

Meditteranean Cabbage Rolls

2 tbsp olive oil
1 onion finely chopped
large pinch allspice
1 tsp cumin
large pinch nutmeg
1 head of cabbage-(optional-2 bay leaves)
1lb pork loin
2 tbsp fresh parsely
Optional 2 tbsp fresh mint
1/4 cup dates or raisins
1/3 cup lemon juice or lemon wedges to squeeze on to eat.

I really enjoyed these! Make a double batch unless you're cooking for two. Be sure to buy cabbage that has dark green leafy pieces on the outside of the cabbage head. These are not difficult, I took a few steps out to make it easy and more time friendly.

Step one.

Cook up quinoa with some chicken seasoning according to directions. I made 2 cups before cooked. You can always use leftovers for something else. Bring a large soup pot to boil. Remove tough outer leaves if you desire and inner core.

Once the Cabbage has been added to water and returns to a boil let it cook no longer than 5 minutes. Keep and eye and check after 3 minutes. Loosen with tongs and remove outer most leaves when it seems ready and continue to remove from pot unless not tender yet.

once the Cabbage is done and removed you'll need to remove the thickest part of the central vein cutting a V shape, Keep it small but so it will lay flat.

Step two. Cut up thin slices of pork loin, about 1 pound.,

Step three. Add chopped onions to pan till tender with olive oil on med. heat. Mix the three seasonings and toss in with the onions when tender stir and toss in meat, stir fry about 5 min.

Step Four. Prepare Mixture once quinoa is cooked.

Meat, quinoa, parsely, dates-toss it around, add meat and mix again.

Step 5. Lay out Cabbage leaf and spoon about 1-2 tsbp of mixture on the middle in a horizontal position, fold in sides and roll upward and lay flat on seam. Once you have finished if you want them warm rewarm in microwave or warm up in oven. Squirt lemon on top to eat if so desired. Try both darker and lighter leaves. I prefer the lighter for taste and texture.

QUINOA BURGERS- Here is the recipe that inspired me-

www.eatingwelllivingthin.wordpress.com-----This is where I found the recipe that

inspired me off of pintrest.

2 rounded cups cooked quinoa (see note below for cooking instructions)-

I just used all the Quinoa in the pot with out measuring

1 cup smoked gouda cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese- IF you don't want this no worry add more cheese!

1 medium carrot, and 1 zucchini chopped or grated

3 eggs

3 tablespoons whole wheat flour or white will do

2 green onions, including white parts

1 /2 teaspoon Truvia!

1/4 teaspoon black pepper

1/2 tsp Burger seasoning

I did not add extra salt because I seasoned my Quinoa with chicken boulion

1/8 teaspoon garlic powder

1 cup plain bread crumbs

To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

2 tsp chicken boulion seasoning

In a medium saucepan bring the 2 cups water to a boil over high heat. Add quinoa and reduce heat to medium/ low.

Cover and cook for 20 minutes, or until all water is absorbed and the seeds are tender.

Allow to cool for a few minutes. Keep an eye on the pot for the last 5 minutes to make sure there is still enough moisture in the pot,

turn to a low setting toward the end to prevent burning pending on how hot your stove gets. I have a gas range.

ADD two teaspoons of chicken boulion for a great taste every time you make it!

In a large bowl combine all cooked quinoa, cheese, cottage cheese, carrot, zucchini, eggs, flour, green onions, truvia, pepper, and garlic powder.

Choose how to cook them. Because it was my first time making these I decided to cook it two ways so I could see which way my family preferred.

This was my trial on the Griddle, no oil required! I used a 1/4 measuring cup to scoop onto griddle and then pushed down into form.

These took about 4 minutes on each side, keep these thin, they don't shrink like beef.

I think I made these too big and also used too much olive oil. I guess it was only suppose to be

enough to cover the pan, oops. They took a lot longer to cook. I used an ice cream scoop to dollop into pan
and then pushed them down into circles. This way was more difficult but if you like the frying taste and texture you might just like it this way.

(To help make sure they stay in patty form and don't fall apart,

cook them slowly on med-low so they have time to set up without burning.

Makes them easier to flip, too!) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4-8 minutes on each side.

How I ate mine. Hummus, broccoli slaw, tomatoes, avocado on homemade wheat bread from the griddle.

Makes approx. 10 burgers.

Per burger: Calories 172; Protein 8 g; Fat 7 g; NET Carbs 18 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

These are an estimate pending cheese you choose and added bread crumbs.

MORE TIPS:

Kid Friendly- I added cheddar cheese on the top of my children's burgers and let it melt after taking them off the griddle.

Each of my children are different so I prepare there plates different

4 year old son- Burger on the bun with added cheddar cheese, a little light ranch on the bun and that is it.

7 year old daughter- Burger on the bun and eats its with lettuce, cheese, tomato, light ranch, avocado.

1 1/2 yr old son- Burger on the bun with added cheddar, light ranch, I press in down to thin it out as much as possible.

I think when it comes to kids, you have to offer them what you make and what you eat. Read them Green eggs and ham.

Let them know they might be missing out if they don't try it. Sometimes you might have to add a little cheese, or dip, or

other favorites if it helps a child enjoy or taste something new to them. Let them help in the kitchen, my kids like helping

I think they appreciate food more that they help prepare.

Things to try next time-

I would try adding black beans in the mix, do Mexican cheese and taco or other Mexican seasoning.

Eat them in a wheat or spinach wrap, pita bread etc.......

Make it for breakfast - make it the same but throw a cooked egg and cheese on in between a wheat thin round bread,

or wheat English muffin and you have a healthy protein and vegetable breakfast!

Spaghetti Squash Spaghetti and more vegetables!

Stir fry a desired amount of vegetables in olive oil, about 1-2 tbsp pending on how much you have in the pan.
season with some Garlic salt or seasoning salt to taste.

Cook spaghetti Squash in the oven. Prep it by cutting it open, spooning out seeds and lay open face part on the pan with about an inch of water. 350 degrees for no more than 1 hour.

Top your serving of Spaghetti squash (about a 1/4 to 1/3 ) with Spaghetti sauce or with out.

Top it off with your stir fry Vegetables! If you're choosing no spaghetti Sauce then you may want more seasoning, olive oil or a little bit of butter or just keep it like it is.

Quinoa Black bean Lettuce Wrap

So easy and Yummy. Good for lunch or Dinner. Just take some Quinoa already cooked with some chicken seasoning and put it on a lettuce leaf, add Avocado, Black beans, Coleslaw and a squirt of lime. WRAP AND EAT!

Quinoa Black Bean and Hummus Spinach Wrap!

Take your Quinoa and add some black beans, hummus and broccoli slaw with some cabbage and put it in a spinach wrap. So good and so easy!

Orange Beef-Style Tofu Stir-Fry

1) Make sure to stir fry till it has a nice golden crisp tint to it.

I tried to eat this recipe different this time.

I did rice noodles with Mandarin oranges and lettuce all with the stir fry! So good!

SUBMITTED BY: JACKSKELLINGTON PHOTO BY: pineappleblonde

“When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!”

INGREDIENTS

¼ cup vegetable oil for frying
¼ cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into strips
2 tablespoons soy sauce
½ cup orange juice
¼ cup warm water
1 tablespoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 carrots, sliced

DIRECTIONS

Heat ¼ cup oil in a wok over medium-high heat. Place the ¼ cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

Green Curry Chicken

Recipe courtesy Tyler Florence

Green Curry Chicken

Ingredients

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
¾ cup chicken broth
1 ½ pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

Directions

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Easy Taco Soup

This bowl was made for the kiddos

This was mine, no cheese or sour cream and it is just as yummy. You can even skip the chips if you feel the need to do so.

Taco Soup

Ground Turkey

Can or fresh diced tomatoes

black beans canned or fresh

corn-optional

kidney beans

tomato sauce

taco seasoning packet or south western seasoning (chili powder, cumin, cayenne all to taste)

onion

green chilies

limes to squeeze to taste

avocado

1. Brown the Turkey with onion

2. Add in all other ingredients

3. Serve with Lime, avocado, cilantro on top!

Quinoa Pilaf

Quinoa is a much healthier alternative compared to Rice or Potatoes.

Sautee any of your favorite vegetables. I did zucchini, carrots, green peppers, green onions, garlic and chicken broth for seasoning.

Tilapia Fish-Olive oil with Old Bay Seasoning

Thai Chicken- Trader Joe's Sauce with Pav Bahji Over greens

with Chicken done on the Gorge Forman

Orange Stir Fry

Orange Tofu Stir fry Lettuce Wraps

Sun dried tomato sauce with Parmesan 4-chicken. P.C. inspired by pampered chef

Make sure chicken is all thawed. If you have big chicken breast slice them length wise to make two chicken breast instead of one.

Baked chicken Parmesan

4-6 chicken breasts, split them into two to thin them

1 cup seasoned dry bread crumbs

1/3 cup Parmesan cheese or Italian blend shredded

2-3 lg eggs, beaten

2 tsp evoo-olive oil

½ cup mozzarella cheese, shredded

Serve over pasta

1 jar of spaghetti sauce, marinara sauce, sun dried tomato sauce

Preheat oven to 375. Lightly grease an 8inch square pan or other baking dish

Combine bread crumbs with parmesan cheese in shallow dish. Dip chicken pieces in egg and then into bread crumb mixture. Arrange in baking dish and drizzle evoo over chicken. Bake 25-30 min. Add Mozzarella on top and bake additional 2 min. or until cheese is melted. Prepare pasta according to directions and sauce.