Tag Archives: Quinoa

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!🎊

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!😃

Adapted from – Cafe Delites

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Spicy Instant Pot Chicken

The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:

Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.

Chop or slice everything into big pieces.

Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.

Toss in your veggies first. I love adding corn cut from the cob but canned works fine.

Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).

Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.

Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!

Cajun Shrimp & Quinoa Casserole

This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits!

Begin with 1.5-2lbs fresh shrimp, peeled and deveined.

To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth.

Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion.

Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sauté for 7 minutes or until tender.

Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!

Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink.

Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!

Adapted from: Southern Living

Quinoa: The new rice. 

I can’t remember the last time I bought a bag of rice. Who needs it when you can beautifully replace it with this superfood? Quinoa is so fluffy and delicious and easy to prepare. Combine 1 cup quinoa with 2 cups chicken or vegetable broth, bring to a boil, cover and simmer for 25 minutes. Perfect every time!!
The possibilities of quinoa are truly endless. This time I added diced onions, chopped grape tomatoes, avocado, cilantro, and the zest and juice of a lime. It also mixes well with enchilada sauce, black beans, fresh corn…..basically anything you have on hand. 

Perfect side to any meal or top it with grilled fish, shrimp, chicken or steak and make it the main event. Oh so good!!!!