Quinoa White Bean Salad

• 1 cup quinoa, rinsed thoroughly
• 1 can white beans, rinsed and drained
• 1/4 red onion, minced
• 1/4 cup Italian parsley leaves, minced
• 1 red bell pepper, chopped
• 2 tsp. ground cumin
• 1 tbsp. red wine vinegar
• 2 tbsp. olive oil
• 1 tsp. salt
• Freshly ground pepper, to taste

Combine quinoa and water in a sauce pan and bring to a boil.  Reduce heat, cover and let simmer until all of the water is absorbed and quinoa is cooked, 20 minutes.

Meanwhile, combine beans, onion, parsley and red bell pepper in a large bowl.  Once quinoa is cooked and has cooled slightly add it to the bowl.  Add seasonings, vinegar and oil and mix well.

Let stand in the refrigerator until you are ready to serve.

Enjoy!

Potato Casserole

• 6 cups grated potatoes (from 2 bags of Simply Potatoes)
• 1 medium yellow onion, chopped
• 5 oz. reduced fat cream cheese, softened
• 2 large eggs, beaten
• 1/2 tsp. salt
• Freshly ground black pepper
• Cooking spray

Place a 8-inch round metal cake pan in the oven.  Preheat oven to 425F with pan in the oven.

Combine potato and onion in a large bowl and set aside.

In a small mixing bowl, combine eggs, cheese, salt & pepper.  Stir egg/cheese mixture into potatoes and mix well.

Remove pre-heated pan from the oven and coat with cooking spray.  Place potato mixture in the pan and pack down lightly.

Bake for 50 minutes, until golden.  Let stand in pan 10 minutes before inverting onto a plate.  Cut in wedges, serve with salsa and enjoy!

Jalapeno Chicken Burgers

·         1 lb. ground chicken breast

·         1 link Hot Italian Turkey Sausage (raw from a package of 5), casing removed

·         ½ cup minced red onion

·         2 tsp. chopped garlic

·         2 tsp. minced pickled jalapenos

·         1 tsp. ground cumin

·         1 tsp. paprika

·         1/3 cup finely shredded reduced fat Mexican Blend cheese

Using your hands, mix all ingredients in a large bowl and form mixture into 4 patties.

Prepare grill pan over medium heat.  Cook burgers 5-7 minutes per side, until cooked through.

Serve in a lettuce cup with avocado on top. Enjoy!

Bacon Wrapped Stuffed Chicken

• 2 boneless skinless chicken breasts
• ¼ cup reduced fat cream cheese
• 1 tbsp. reduced fat Alouette garlic & herbs soft cheese spread
• 2 tbsp. chopped green onions, white and light green parts only
• 4 slices of bacon, partially cooked
• Salt & Pepper
• Garlic powder

Preheat oven to 375F.

Pound out chicken breast so it’s about ¼” thick. Season each breast with salt, pepper and garlic powder. Mix together cream cheese, Alouette and green onions and spread over one side of the breast. Roll chicken up and wrap partially cooked bacon around it. Secure with toothpicks. Place on a baking sheet and bake for 30 minutes. Turn broiler on high and broil until bacon is crispy, 2 minutes. Serve with or without the bacon.

Enjoy!!