July 28, 2012

Breakfast Quinoa with Strawberries and Bananas

Breakfast Quinoa

The Parsley Thief offered up this tasty twist on quinoa and I l.o.v.e.d it!  Not only does it offer a carb-loaded breakfast, perfect before a long run, but it’s a welcome change from the usual granola.  It’s chewy and tender with a hint of sweet from the honey, has a light crunch from the berries and the smooth texture from the bananas is such a tempting combination for an early morning feast of champions! 

Any kind of fruit would be tasty in this, depending on your mood (I’m a huge mood-eater!); blackberries, blueberries, apricots, apples etc.  Obviously you can substitute regular milk for any other variety that you prefer and if you want some extra protein, add some chopped almonds or pecans.

Ingredients

  • 1/2 cup quinoa (rinsed & drained)
  • 1 1/2 cups milk
  • 1 tablespoon honey (or to taste)
  • pinch of ground cinnamon
  • 1/2 cup mixed fresh berries
  • 1/2 banana, sliced

Directions

  1. Bring the milk and quinoa to a simmer in a saucepan over medium-high heat.
  2. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}.
  3. Remove from heat, and stir in the honey and cinnamon. Serve topped with fruit.

Serves 1-2 {depending on your appetite}

Pin It

Adapted from Whole Living Magazine, September 2011

July 16, 2012

Slow Cooker Sweet and Sour Lemonade Chicken

Slow Cooker Sweet and Sour Lemonade Chicken

This recipe, from Six Sister’s Stuff, has been sitting in my Menu folder for exactly two months and I have no idea why I put off fixing it for so long.  I can say with certainty that it will definitely be made again.  The kids ate every last bite without complaint, that guy I married loved it (though he’s very easy to please when it comes to sweet and sour chicken) and I ate more than I should have, all resulting in some seriously full bellies!  After I modified the recipe a little, it was super easy to prepare and came out a healthier version.

I served this with brown rice and since I knew my schedule around dinner time was going to be spent driving the kids to various activities, I prepped part of this dish earlier in the afternoon; I chopped all the veggies, opened the can of water chestnuts and combined them all in a gallon sized bag.  I also cooked the rice and stored it in the fridge, so I could pull it out when ready to serve (I popped it in the microwave for one minute, just long enough to take the chill off.)

Ingredients

  • 10-12 frozen chicken tenderloins
  • 6 oz., frozen lemonade concentrate (100% juice if you can find it)
  • 5 Tablespoons brown sugar
  • 3 Tablespoons ketchup
  • 2 Tablespoons white vinegar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 2 Tablespoons flour
  • Sesame seeds (optional)
  • 3 cups vegetables, chopped (water chestnuts, half a red and yellow pepper, small head of broccoli, snow peas)

Directions:

  1. Place tenderloins in the bottom of your slow cooker.
  2. Combine lemonade, brown sugar, ketchup, vinegar, corn starch and water in a bowl; mix well and pour over chicken.
  3. Cover and cook on low for 6-8 hours or high 3-4 hours.
  4. Remove cooked chicken from the slow cooker and set aside.
  5. Toss chopped vegetables in large sauté pan and pour 1/4 cup sauce from the crock pot over vegetables.  Cook on high until veggies are tender – about 10 minutes.
  6. Mix flour into the sauce that’s left in the crock pot, whisking until combined, on low heat.
  7. Pour sauce over rice, chicken and vegetable. Sprinkle with sesame seeds, and serve.

Pin It