LiveWell Recipe of the Week

Quinoa Stuffed Sweet Potatoes

Ingredients:

4 Sweet potatoes

1 cup quinoa

2 cups vegetable broth

1 tbsp. butter replacement
1 tbsp. olive oil

1 small onion

2 cups kale

1/2 cup toasted slivered almonds

1/4 cup cranberries

salt and pepper

 

Directions:

Bake sweet potatoes in 350 degree for one hour or until fork tender. While potatoes are baking prepare stuffing.  Cook quinoa in vegetable broth.  Saute onion with butter, oil, and salt until tender. Add the kale, almonds, and cranberries, and cook until kale is tender. Add the quinoa to the ingredients in the saute pan and mix.  Once the potatoes are cooked half the potato and scoop out a small portion of the potato.  Place the quinoa mixture into the potato halves.  Enjoy!

 

Black Bean and Quinoa Burgers

Ingredients:

1 15oz can of black beans (drained and rinsed)

¼ cup of quinoa

½ cup of water

½ cup of bread crumbs

¼ cup of minced yellow bell pepper

2 tablespoons minced onion

1 large garlic clove minced

1 ½ teaspoon ground cumin

½ teaspoon salt

1 teaspoon hot pepper sauce

1 egg

3 tablespoons olive oil

 

 

Directions:

1.)    Bring quinoa and water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed (about 15-20 minutes).

2.)    Roughly mash the black beans with a fork into a paste like mixture.

3.)    Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into black bean mixture using your hands.

4.)    Form the black beans into five patties

5.)    Heat olive in a large skillet.

6.)    Cook patties until heated through (about three minutes per side)

7.)    Serve the burgers on whole wheat buns with fresh summer toppings such as avocados, salsa, and other garden veggies.

Fish Tacos with Chipotle Cream

Ingredients

Fish:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt Freshly ground black pepper

1 pound white flaky fish fillet, like tilapia or halibut

 

Chipotle cream:

1/2 cup plain nonfat yogurt

2 tablespoons mayonnaise

2 teaspoons chipotle pepper, in adobo sauce

8 (6-inch) corn tortillas

1 1/2 cups shredded green cabbage or lettuce

1/2 cup corn kernels (thawed if frozen)

1/4 cup fresh cilantro leaves

Lime wedges

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Chicken Pozole Soup

Serves 6; from recipe finder

Ingredients:

1	chicken (whole, skinned, cut in pieces)
8	cups water
1/2	cup onion (chopped)
1⁄4	tsp pepper
1⁄4	cup chili powder
8	oz tomato sauce (canned)
1⁄2	tsp oregano (dried)
2	cans hominy (15 ounce, rinsed and drained)
3	cups iceberg lettuce (shredded)
6	lime wedges

 

 

In a large pot combine water and whole chicken cut into pieces and simmer on medium heat for 1 hour. Add chopped onion, pepper, chilli powder, tomato sauce, and oregano.  Continue to simmer until chicken is cooked through.  Remove the chicken from the pot and debone.  Once chicken has been deboned place it back in the pot and add the hominy. Simmer for 45 more minutes.

Serve with iceberg lettuce and lime wedges.  Use your choice of fun toppings for garnish!

Fun Topping Ideas: avocado, fresh radishes, cilantro, tortilla strips

Arroz con Pollo (Chicken with Rice)

Serves 6; from Recipe Finder

 Ingredients:

• 2 tbsp. vegetable oil
• 1 whole chicken (cut up, skin removed)
• 1 green pepper (chopped)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 tomatoes (chopped)
• 2 1/4 cups chicken broth
• 1 bay leaf
• 1 cup rice (uncooked)
• 1 cup peas
• pepper (to taste)
• salt (to taste)

 

Directions:

In large skillet heat oil and brown chicken on both sides. Add green pepper, onion, and garlic and sauté for about five minutes. Add tomato, chicken, broth, and salt and pepper. Cover and allow to cook on medium heat for 20 minutes.  Add rice and recover.  Allow to simmer for an additional 20-30 minutes or until liquid is absorbed and chicken is tender. Add peas and cook until hot.  Eat and Enjoy!