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Category "Recipes"

Quinoa and Black Bean salad

by

quinoa

 

Quinoa and Black Bean Salad, Original recipe makes 10 servings.

  • 1 teaspoon vegetable oil
  • 1  onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Category "Recipes"

Parmesan Chicken Recipe

by

parmchicken

Original recipe makes 5 servings        

  • 1/2 cup  dried bread crumbs
  • 1/2 cup  grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1  egg, beaten
  • 5  skinless, boneless chicken breasts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9×13 inch baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Category "Recipes"

Slow Cooker Lasagna Recipe

by

 

Slow Cooker Lasagnaslowcookerlasagna 

Here is a fabulous, braces friendly, Fall recipe. This is a delicious lasagna which is cooked in a crockpot that the whole family is sure to love.

 

INGREDIENTS:

1 lb. lean ground beef

1 onion, chopped

2 tsp. minced garlic

1 (29oz.) can tomato sauce

1 (6oz.) can tomato paste

1 1/2 tsp. salt

1 tsp. dried oregano

1 (12oz) package of lasagna noodles

12 oz. cottage cheese

1/2 cup grated parmesan cheese

12 oz. shredded mozerella cheese.

DRIRECTIONS:

  1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. Cover, and cook on LOW setting for 4 to 6 hours.

**Feel free to play with the ingredients to make it your own.**

Category "Recipes"

Acorn Squash Soup Recipe (Braces-friendly!)

by

AcornSquashSoup

Below is a healthy recipe that is perfect for the Fall season, it is also braces-friendly so the whole family can enjoy this meal.

Original recipe makes 6 servings

1/4 tsp. curry powder

DIRECTIONS:

1.   In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2.   In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon (optional).
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