Once again we face another new year, a time when many of us reflect on the previous twelve months and make resolutions for the those to come. Me? I’m not a resolution kind of gal, because quite frankly, I don’t stick to them. Ever.
If I resolve to adhere to some kind of crazy, extreme diet, I inevitably find myself face-deep in a bowl of mac and cheese by the third day. Okay, second day. Needless to say, I don’t do diets, and I don’t do resolutions.
But what I do do (cue laughter from my 4th grade class) is eat healthy 90% of the time. And not just because I want to fit into my skinny jeans. I actually like healthy food, and I enjoy cooking, too. Unfortunately my days of homemade nightly dinners have pretty much ceased to exist thanks to my little one, but every now and then when the stars align just right, I am able to knock out a delicious and nutritious dinner.
This is a recipe I found on Pinterest quite awhile ago, and it is one of my go-to recipes. Shockingly, my husband enjoys it as much as I do- We have very different palates. It is super easy to throw together, too. I’m hoping Baby J enjoys it as much as we do when he starts eating solids next month, but I won’t hold my breath.
*You can find the original recipe here.
Broccoli Quinoa Casserole New Year’s Style
*photo courtesy of eatingwelllivingthin.wordpress.com*
Texas Black-Eyed Pea Tempeh- use as much or as little as you want
(Click picture for info on tempeh. If you’ve never had tempeh, you should try it! It is very versatile and tasty. You could also use plain tempeh, garbanzo beans, or chicken as a substitute, or you could leave the protein out altogether.)
One 10 oz can condensed Cream of Mushroom soup
1/3 cup reduced fat mayonnaise
2 tablespoons milk- I use skim
1 1/4 cups reduced fat shredded cheese (cheddar, pepper jack, etc.)
black pepper, salt, and crushed red pepper flakes to taste- I put red pepper flakes in EVERYTHING I eat, and not only because I like them. Check out this article highlighting the benefits of this ingredient.
1 1/2 cups COOKED quinoa
Freshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, and spices until well mixed. Stir in the tempeh, quinoa, and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
I have included links above with various ingredients that I use frequently in my cooking. I am a vegetarian, so I am always looking for creative ways to include protein into my diet. The links will take you to websites that explain the benefits of each highlighted ingredient.
What are your New Year’s Resolutions this year?