Mexican Quinoa

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So I totally made this up. Literally, it is food from my thoughts.
And it's delicious.

I have this thing for Mexican food. I could eat it at every single meal.
Every single day.
365 days a year.
Which is what I did for many years of my college life.

That is until my tomato allergy brought that to a complete halt.

So now, I enjoy coming up with recipes that give me the Mexican-y flavor and deliciousness without the possibility of a hospital visit and numerous medical bills.
It's a fun balance to manage. 

Did I mention there's no meat in this? Oh I didn't. 
Well hey, there's no meat.
Not because it's "cool."
Not because it's "environmentally friendly."
Not because it's "trendy."

It has no meat because eating one meatless meal a week can help save money on the grocery bill AND it's good for your heart (aka. cardiovascular health). The protein in this dish comes from the black beans, quinoa, and cheese.

It makes nutritional sense. Which, of course, is what I care about. 

Simple? Check!   Delicious? Check!   Nutritious? Triple Check!

Get the recipe HERE or below!

Much Love,

Mexican Quinoa

by Kelli Gilbert

Prep Time: 30 minutes

Cook Time: 30 minutes

Keywords: bake entree vegetarian meat-free veggie Mexican

6061624

Ingredients (Serves 6-8)

• 2 cups of cooked quinoa, cooked in chicken broth
• 2 cans black bean, drained and rinsed
• 1 can mexicorn, drained
• 3/4 of a red bell pepper
• 1 can diced green chiles, drained
• 1/4 cup medium green salsa
• 1 packet taco seasoning
• 1/2 - 1 cup chicken broth
• 1 cup Sharp cheddar cheese for top of casserole
• Pepper jack cheese and sour cream to serve

Instructions

Preheat oven to 350. Cook quinoa in chicken broth per package instructions while you chop up veggies and open all cans.

Combine all ingredients in a bowl and stir until well mixed.

Place in greased 8x11 casserole dish and top with sharp cheddar cheese.

Bake at 350 for 30 minutes until edges are brown and bubbly. To serve, top with pepper jack cheese and sour cream.

Powered by Recipage

Crunchy Ranch Chicken

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

Crunchy Ranch Chicken is a family favorite in our house! 

This is such an easy, quick dinner to whip up on a week night with most things that you have in your pantry.

You can also see in this picture that we had creamy crockpot corn (which the recipe isn't on the blog yet, but will be sometime in the future) and we tried brussels sprouts for the first time.

Can I just be honest?

I gave brussels sprouts a honest try........ and they are gross. We had them steamed with sea salt and cracked pepper. I couldn't even finish my tiny little portion on my plate. I could possibly try them again in the future, but I'll have to recover from this sampling first.

Check out the recipe for Crunchy Ranch Chicken HERE!

Let me know what you think !

Much Love,

Crunchy Ranch Chicken

by Kelli Gilbert

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake entree chicken American

6059677

Ingredients (3 servings)

• cornflakes, chopped very finely in a food processor
• 1 packet ranch dressing mix
• About 1 lb. of chicken tenderloins
• 1 tbsp butter, melted

Instructions

Preheat oven to 350.

Dip chicken in melted butter. Then dip it into the mix of cornflakes and ranch dressing mix until thoroughly covered. Place on baking sheet. Continue process with all other pieces of chicken.

Bake chicken for about 30 minutes in preheated oven until chicken is no longer pink in the middle.

Powered by Recipage

"Cheesecake"

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So I'm not sure if you have noticed or not, but my blog posts are started getting posted later and later... Because I procrastinate. With this new job, my time is a little more limited during the week, so I say to myself, "Hey, you'll have time to do your blog stuff this weekend."

Then the weekend gets here and I get super busy and then it's Sunday afternoon and I realize that I have nothing to post.

Today, my excuse was that I had to work/be-on-call. When we were driving back from B'ham this afternoon because I was in my beautiful friend's wedding yesterday, I started scrolling through my Recipes notebook on Evernote trying to find something to post. And I ran across a Healthy Cheesecake recipe that Chobani had put out on Pinterest.

I was nervous about it setting well enough with just greek yogurt, so I changed a few ingredients. Then I realized that the recipe was made for a 4 inch pie pan.... And I only have a 16 inch pie pan.

Dang it, I have to make 12 more inches of "Cheesecake."

So after doubling the filling called for in the original recipe and a little trial and error with the crust, it came out perfect! And it tastes delicious.

The selling points of this "Cheesecake": 
{Side note: when referring to this "Cheesecake", air quotes must be used at all times. Period.}
~ There's a bunch of fiber in the crust, because it's made with bran cereal. Hello healthy gut!
~ Nutella. 'Nuff said.
~There's 24 grams of protein in this "Cheesecake"... I have nothing comical to say about protein.
~It's stupid simple to make. Is that mean?
~Lastly, and most importantly, it's absolutely delicious.

Get the recipe HERE!

Soooo try it out, maybe even sneak it by some friends and family and not tell them that it's healthier than typical cheesecake. They probably won't even know the difference.

Much love,

Cheesy Chicken Chili

[Look! ^ Easy share buttons!.... Please share this post with your friends and family!]

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So this Cheesy Chicken Chili is so filling and heart-warming. 

It's got some veggies (red bell pepper, onion, corn), some protein (chicken), and some deliciousness (almost a whole block of cheese!). I found this recipe on Pinterest probably about a year ago. 

I went to look for it again when I made this post so that I could give proper credit to the original blogger, but it seriously has disappeared. [So just FYI: this is not my recipe originally.] 

The original name of the recipe was cream cheese chicken chili. But, um, since there isn't a stitch of cream cheese in it, I renamed it Cheesy Chicken Chili. It's a little more fitting. 

This week the weather has been arctic and this chili will warm you inside and out!

So you cook this a little.... And then you dump in a whole block of cheese. 

Um, hello beautiful. 

Try this delicious soup and let me know what you think! 

Much Love, 

KG, RD

Cheesy Chicken Chili

by Kelli Gilbert

Prep Time: 5-10 minutes

Cook Time: 40-45 minutes

Keywords: saute soup/stew entree chicken fall winter

6056251

Ingredients (Serves 6-8)

• 1 TBSP vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 TSP ground cumin
• 1/2 TSP dried oregano leaves
• 1/2 TSP salt
• 1/2 TSP pepper
• 1 large (1 cup) onion, chopped
• 1 medium (3/4 cup) red bell pepper, chopped
• 2 TSP finely chopped fresh garlic (or minced garlic)
• 4 cups reduced sodium chicken broth
• 3 (15 oz) cans cannellini or great Northern beans, drained
• 1 (11 oz) can whole kernel corn with red and green peppers
• 8 oz extra sharp white cheddar cheese, quartered

Instructions

Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.

Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.

Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.

Garnish each serving with cilantro and lime wedge.

Powered by Recipage

Crustless Mini Quiche

{If you love this post, consider sharing it with your friend on FB. Easy share buttons above and to the left. Thanks!}

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

Happy New Year!!

2014! It makes me feel old, but I'm not.

So usually at the new year people make what are called resolutions, I'm not sure if you've heard of them or not. They are goals that they are going to complete within the next year.  Most are about money and weight loss.

Annnnnnd they usually last for a month and then everybody gives up on trying to complete them.
The end.

Well this year, I decided the only resolution I was going to make was this:
To live simply. Enjoy the little moments. To act in the now instead of trying to rush to the next big thing I need to do or complete. 

I decided this was my resolution back in the beginning of December. And I didn't realize how necessary it was until I got my new job {YAY!} and I realized that I hadn't been able to enjoy my break between graduation and getting my first real job because I was SO concerned with finding a job that I missed it.
I missed relaxing. I missed spending time with my new friends. I missed enjoying being a newlywed. Because I was so worried about what was next. What I could complete in the future.

So this year, I am going to live simply and not rush through everything. 

One way I'm going to alleviate my rush is by planning more in advance. With this new job, I leave fairly early and return right at dinner time. And I mean I'm really good at planning food in advance for dinner, but with breakfast, I struggle to plan a wholesome, nutritious breakfast in advance. Which leads to the food for this post.

This little guys are packed with veggies and protein. I make them on the weekend, and then eat on them all week long.

If I eat one of these and a greek yogurt, I am full until lunch. And this might not be a big deal to you, but when I would do my rotations during college, I would be starving at 10 AM and I would still have 2 hours to go until lunch. I would be miserable. I wish I had these back then.

These are SUPER easy to make. The most difficult part of this is dividing the mixture evenly among the cups.

Easy to make. Easy to clean up. Easy to eat.

The recipe is HERE and at the bottom of this post.

Pop these in the microwave for 30-60 seconds until they are hot all the way through and you are good to go. Add some grapes or a banana for some extra nutrients. Voila, a wholesome breakfast that will keep you full.

So if you made a new year's resolution to lose weight, these are a great way to start off your day. Starting off your day with a nutritious breakfast will help you make good choices later in the day. 

Many people skip breakfast because they say they are just too busy. Take 30 minutes on the weekend to make these and that will no longer be a valid excuse. You're welcome.

Here's to starting off the new year right with a nutritious breakfast!

Crustless Mini Quiche

by Kelli Gilbert

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast low-carb veggie

6058591

Ingredients (makes 12)

• 5 oz frozen spinach, drained
• 1 1/4 cup of Egg Beaters ( I used southwestern style)
• 1/4 cup bacon pieces
• 1/4 cup finely chopped bell pepper
• 1/4 cup diced fresh mushrooms
• 3/4 cup reduced fat shredded cheddar cheese (optional)

Instructions

Preheat oven to 350. Line a 12 muffin pan with foil baking cup. Spray cooking spray inside them liberally.

Combine all ingredients. Stir until well blended.

Divide evenly among the 12 cups. (I started with one scoop in each and then divide what was left evenly after that.)

Bake for 20 minutes, or until a knife comes out of the middle cleanly.

Cool completely on a wire rack. Either place in an air-tight container in fridge or freezer.

To eat: Remove foil and paper wrapping. Reheat quiche in microwave on microwave safe plate for 30-60 seconds until hot.

Powered by Recipage

Cheap Party Food Ideas

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

This is my sister Lauren. She has quarters. 

No actually, mom and Aunt Martha gave her these quarters because Lauren said she didn't have any quarters. 

Let's start over. 

Lauren wants to have a party. She needs food ideas but she said she could only use the food she has in her pantry, which is canned vegetables and spaghetti noodles. Oh, and peanut butter. 

I told her I would never come to her party. 

Ever. 

So then we started talking about how cheap ALDI is and that she can afford to get some food to serve for pretty cheap. 

Then Lauren said she didn't understand how shopping at ALDI works. I told her she needed quarters to get a shopping cart. Hence the above picture. 

Lauren told me to just write down what I was suggesting for her to buy and serve. So here's my list of things to serve for the party. {This post is not sponsored by ALDI. All prices are just quotes from memory. Check local stores for actual prices.}

{1} Cream cheese topped with salsa

Cream cheese is $0.89. Of course I've never bought salsa at ALDI due to my allergies so I'm not sure on the price. Put room temperature cream cheese on a pretty plate. Dump room temperature salsa on top. Serve with tortilla chips. 

{2} Cheese and Crackers

Either buy the blocks of cheese, maybe sharp cheddar and pepper jack, or the cheese cubes. Buy 2 boxes of different types of crackers. If you have a tiered platter, arrange on there in a pretty fashion on multiple tiers. If you only have a flat plate, arrange crackers and cheese in an alternating circular fashion. 

{3} Fruit Tray 

Fruit is SO CHEAP at ALDI. One time I bought bananas for $0.29. Um yes, you read that right. Ok so for the fruit tray, bananas won't work. So buy some grapes (wash and de-stem), some red and green apples (wash, chop, and toss with lemon juice so they don't brown),and some oranges or cute little clementines (cut into slices). Arrange it ever so prettily on a tray or plate. 

{4} Chocolate candy

Open package of chocolate candy (maybe some Christmas candy that might be on sale) and pour in a bowl. Yes, it's that easy. 

{5} Cake Mix Cookies

Buy the cake mix, eggs, oil, and any chips at ALDI. It is still cheaper than purchasing them at another grocery store. Refer to the post from a few weeks ago for cooking instructions/recipe! 

{6} Cokes, water, tea

Buy at ALDI. Serve. 

Most importantly, get people to bring food to the party! Don't try to tackle everything yourself. You'll be tired and broke. No joke. {Ha! I rhymed!} 

These ideas are super simple. Try them and let me know what you think! 

Much Love,

KG, RD

Parmesan Tilapia

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

Doesn't this picture of Parmesan Tilapia look scrumptious? I know, I wish you could smell it through your screen. While it was cooking, the Italian spices and parmesan scents escaped the oven and wafted through the whole house. We could barely wait for the tilapia to come out of the oven. Thankfully, it tasted as good or better than it smelled. 

This is so quick and easy that you can just whip it up this week while you're busy wrapping presents.

Just make sure to crust the fish... not the presents. 

Tilapia is the only fish that Kyle will eat. He doesn't like fish. Well he didn't, until he went to his bachelor party in Gulf Shores and went crazy. He ate pecan-crusted tilapia and mahi-mahi tacos at Lulu's. When he told me, my exact words were, "Who are you?!" Since that weekend, he will eat tilapia every now and then. As long as it doesn't taste too fishy. 

I also am not a huge fan of fish in general. However, over the years, as I have learned the health benefits of fish, I have acquired a taste for it. My personal favorite is salmon. When we were dating, Kyle thought that salmon was the only thing I ate because I ordered it every single time we went out on a date. On a college budget, that was the only time I could afford it was when someone else paid for it. (Just to be clear, I went on dates to spend time with you honey. Not just eat salmon.) 

[Side note: My favorite way to prepare salmon is with greek seasoning coated pretty heavily on top. Stop it. I'm drooling. Excuse me while I go get a towel to wipe off my laptop.] 

But, Kyle won't eat salmon. So we compromise on tilapia.  

[One more side note: I would have preferred to use greek yogurt on this tilapia instead of mayo. But I didn't have any in my fridge. So I was forced to use mayo. I wasn't properly prepared to cook this. Sorry.)

Pretty basic pantry staples are needed to make this parmesan tilapia. I didn't plan ahead to make this, so clearly, if I have all this is my kitchen on a moment's notice, most people probably do as well. If you don't, don't freak out. Just hop in the car and drive to the grocery store. 

You need: bread crumbs (we had Italian style on hand), parmesan cheese, mayo (or greek yogurt), Italian seasoning, and tilapia. Ignore the olive oil. I was gonna use it, but changed my mind. 

This is my basic set up when coating something: meat -> wet ingredients -> dry ingredients -> pan

So put the bread crumbs, parmesan, and spices in a container and mix it together. I just used my hand. Ain't no need to get fancy. 

These were frozen. We thawed them for a few minutes in warm water like the package instructions said. 

[sorry for the blurry picture. I was starving and couldn't hold still for Kyle to snap the pic.]

So I put maybe a tablespoon or less of mayo on each fillet and just kinda spread it out mainly on the top. I swiped a little of what was left on my knife on the bottom too just for good measure. Just don't go crazy with the mayo. [It has lots of fat.]

Flipped them around in the dry ingredients on both sides, pressing the mixture onto the fillet. 

We had a good bit of dry mix left so we just sprinkled that over the tops of the fillets for added crunchiness.  

Then we baked it for about 20-25 minutes at 400. For most other people, this would probably be 425 for about 30 minutes, but our oven is possessed (it gets super hot and burns everything), so ours is always less time and temp. 

You're really just looking for that nice golden brown finish on top, the smell of cooked parmesan, and most importantly, the fish to be flaky. 

That's it. We served it with a steamed sweet potato and some Awesome Broccoli. 

Super easy. So delicious. 

Kyle said after one bite, "The only problem with this fish is that I don't have more of it to eat." [Said the man who doesn't "like" fish.] 

That was the sound of success. 

Check out the Parmesan Tilapia recipe HERE

Ok so check this out this week! Let me know what you think!

Merry Christmas my friends!

Much love, 

KG, RD

Parmesan Tilapia

by Kelli Gilbert

Prep Time: 10 minutes

Cook Time: 25-30 minutes

6056346

Ingredients (Serves 2)

• Italian style breadcrumbs
• Parmesan cheese, grated
• 2 TBSP Mayo (or plain greek yogurt)
• Italian seasoning
• 2 Tilapia fillets

Instructions

So put the bread crumbs, parmesan, and spices in a container and mix it together. I just used my hand. Make sure your fillets are thawed.

So put maybe a tablespoon or less of mayo on each fillet and just kinda spread it out mainly on the top. (I swiped a little of what was left on my knife on the bottom too just for good measure.)

Flip them around in the dry ingredients on both sides, pressing the mixture onto the fillet. We had a good bit of dry mix left so we just sprinkled that over the tops of the fillets for added crunchiness.

Bake it at 425 for about 25-30 minutes. Make sure it's golden brown and flaky.

Powered by Recipage