Quinoa Burgers

2 C cooked quinoa
2 eggs
2 tbsp green onion, finely chopped
2 tbsp parsley, finely chopped
1 tsp red pepper flakes
1 tsp rosemary
1/2 C cheese of choice, shredded
1 tbsp pepper
1 tbsp olive oil



1. Place cooked quinoa in food processor and puree
2. Add egg, onion, parsley, cheese, red pepper, rosemary and pepper to the quinoa and mix well
3. Form into 4 patties and cook in skillet with olive oil for 3 minutes on each or until golden brown

(inspired by Spring Herb Quinoa Patties, by Two Tarts)

Sloppy Joe Mac and Cheese

1 1/2 lb ground turkey or beef
4 cloves garlic, minced
Dash of cayenne pepper
1 tsp pepper
1 red bell pepper, finely chopped
1/2 C mushrooms, finely chopped
1 onion, finely chopped
1 tbsp dark brown sugar
1/8 C red wine vinegar
1/8 C worcestershire sauce
15 oz can tomato sauce
1 1/2 C uncooked whole wheat mini shells
1 1/2 C cauliflower, coarsely chopped
2 C light cheddar cheese

1. Preheat oven to 400
2. Brown meat, garlic and cayenne pepper in a large skillet. When browned add bell peppers, onion, mushrooms. Cook for 5-7 minutes or until veggies start to soften.
3. Mix together sugar, vinegar, worcestershire sauce, and tomato sauce and add to the meat mix. Simmer on medium-low to thicken sauce for 5-7 minutes
4. When the sauce thickens cook the pasta al dente for 7 minutes. When there is 5 minutes remaining, add cauliflower.
5. Strain pasta and mix with meat. Stir to combine well. Place 1/2 the mixture in a greased 9x13 pan. Cover with 1/2 the cheese and repeat.
6. Bake for 10-15 minutes or until cheese is melted and bubbly.

(inspired by Sloppy Joe Macaroni and Cheese Casserole, by Rachel Ray)

Thanksgiving Meatloaf

1 tbsp olive oil
3 stalks of celery, finely chopped
1 onion, finely chopped
1 gala apple, finely chopped
1/2 tsp dried thyme
1 1/2 C corn bread
2 lbs ground turkey
1 C sharp cheddar cheese, shredded
1 egg
Cider Gravy, recipe below

1. Preheat oven to 400
2. Heat olive oil in a skillet with celery, onion, apple, and thyme
3. Place crumbled corn bread in the oven for 10 minutes to dry out
4. Mix the celery mixture, corn bread, cheese and egg together until well mixed
5. Place meatloaf in a loaf on a cookie sheet, drizzle with olive oil and cook for 60 minutes until golden

To freeze: Go to step 4, then put mixture in a freezable ziplock bag. When ready to cook, defrost completely and cook for 60 minutes at 400.

(inspired by Pilgram Meatloaf, by Rachel Ray)

Cider Gravy
3 tbsp butter
2 tbsp flour
1 C chicken stock
1/2 C cloudy apple cider
1 tbsp worcestershire sauce
1 tbsp pepper
1 egg yolk

1. Heat butter in a saucepan and add flour, whisk together over medium heat for 1 minute
2. Whisk in chicken stock, apple cider and worcestershire sauce
3. Simmer on medium until gravy thickens
4. Lightly beat egg yolk in a medium bowl, adding in some gravy to combine
5. Whisk egg yolk into gravy
6. Serve over the top of the meatloaf

(inspired by Pilgram Meatloaf, by Rachel Ray)

Corn Bread

1 C white or yellow corn meal
1 C all-purpose flour
1/4 C granulated sugar
1 tbsp baking powder
1 tsp. salt1 cup milk
1/3 C vegetable oil
1 large egg, lightly beaten

Combine meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

(Recipe from Alber's Corn Meal)

Twice Baked Sweet Potatoes

2 sweet potatoes

1 tsp olive oil

1 shallot, minced

1 clove garlic, minced

1 1/2 C baby spinach, chopped 

1/4 C sour cream

1/4 C light cream cheese

1 C garbanzo beans, pureed

1 tsp pepper

1/3 C shredded mozzarella cheese, optional

1. Bake sweet potato at 350 for 45 minutes or until tender

2. Cook shallots and garlic in pan with olive oil until browned and tender

3. Scoop out insides of cooked sweet potatoes (Careful they will be hot!), leaving skin intact. Place skins back in oven for 10 minutes to crsip

4. Mix sweet potatoes, cream cheese, sour cream, beans and pepper in mixing bowl until well combine. Fold in shallots and garlic

5. Spoon mixture into sweet potato skins and top with mozzarella (optional)

6. Cook for 15 minutes

(inspired by Healthy Sweet Potatoes, by Pinch of Yum)

Strawberry Rhubarb Crisp

2 C strawberries, chopped in quarters
4 stalks of rhubarb, cut into 1/2 in cubes
1/3 C orange juice
1/4 C sugar
1 tsp cinnamon
1 tbsp balsamic vinegar
1/8 C cornstarch

Crust
3/4 C whole wheat flour
1/2 C brown sugar
1/4 C rolled oats
1 tsp cinnamon
1/2 butter, sliced into tablespoons
1 tsp vanilla

Preheat oven to 350. Combine strawberries, rhubarb, orange juice, sugar, cinnamon and vinegar in a sauce pan and heat over medium heat for 10 minutes. Remove from heat and stir in cornstarch. Pour the filling in a greased 8x8 pan. Mix together the crust ingredients in a food processor and blend until well mixed. cover filling with crust mixture and bake for 30 minutes. Broil on high for 3 minutes and remove from oven. Let stand for 10 minutes before serving.

Refrigerator Steel Cut Oatmeal

1/4 C steel cut oats
1/2 C milk
1/4 C greek yogurt
1 tbsp chia seeds
1 tsp honey
dash of cinnamon
1 mason jar w/ lid

Place all ingredients into mason jar and shake well to mix. Let sit overnight and enjoy cold in the morning.


Optional additions: diced fruit, applesauce or cocoa powder

(inspired by Overnight, No Cook Refrigerator Oatmeal by The yummy Life)

Parmesan Mushrooms

1 lb fresh mushrooms, thinly sliced
1 tbsp unsalted butter
1 clove garlic, minced
1/2 C sour cream
1 tbsp flour
1/8 tsp pepper
1/3 C parmesan cheese, shaved or shredded
4 tbsp dried parsley

Preheat oven to 425. Mix together sour cream, flour, pepper, parmesan cheese and parsley. In a large skillet saute mushrooms in butter and garlic for about 3 minutes, until they start to soften. Remove from heat and mix in sour cream mixture. Place in a greased 8x8 pan and bake for 10 minutes or until cheese is melted and bubbly.

(inspired by Parmesan Mushrooms by Stephanie Marchese)