Amazing Bison-Quinoa-Veggie Meatballs!!!

This is another recipe I adapted from the Whole Foods website. I'm always trying to sneak veggies and whole grains into my meals... and so I thought I'd give these a try. I had never made meatballs before... but I was pretty pleased with my first attempt!

These meatballs were so tender... and tasted so good. The zucchini really kept them moist. The whole wheat pasta I paired them with was excellent as well!

Bison-Quinoa-Veggie Meatballs

Serves 6-8 (depending on portion)

1 Lb Ground Bison, or Ground Beef

3/4 cup of cooked Quinoa

1 small zucchini, grated

1 small carrot, grated

2 cloves garlic, minced

1 shallot, minced

1 small onion, chopped fine

1 Tbsp Soy Sauce

3 Tbsp ketchup

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

2 eggs

Preheat oven to 500°F. Spray a nonstick baking sheet with cooking spray.

In a large bowl, mix all ingredients until well combined. Shape the mixture into approximately 16 balls and place on prepared baking sheet.

Roast until cooked through and golden brown, 12 to 15 minutes.

I served these over this whole wheat flax fettucine, to add extra protein and fiber, with store bought spaghetti sauce.

Sprinkle with parmesan cheese and Parsley and serve hot.

No Mayonnaise Here!!! Potato Salad

I wanted to make a warm potato salad to go with some homemade coleslaw and grilled brats. This is what I came up with... next time I may use fresh parsley, and some chopped fine red onion. This was also very good chilled!!!

Warm Potato Salad

-serves 4-6 side dish-

Approx. 15 small Potatoes, (I used baby Yukon's and Purple ones from the Farmer's Market)

3/4 tsp. Dry Mustard

1/4 cup Red Wine Vinegar

1/2 cup Olive Oil

1 tsp. Sugar

1 1/2 tsp Dried Parsley

Salt and Pepper to taste

Boil your potatoes until fork tender- mine took about 12-15 minutes. The skin on these potatoes rubbed off while still warm... You could also peel with a veggie peeler. Then slice the potatoes thin.

Whisk remaining ingredients together in a bowl, and pour over warm potatoes, letting sit so the flavors can mingle and seep into the potatoes. Serve warm, room temp, or cold.

Pepperoni Pizza Polenta Bake

I found this recipe on my Whole Foods recipe application on my iPhone... It seemed like a kid friendly meal and I love polenta so I thought I'd give it a try. It was really tasty!!! Even the baby who is the pickiest eater in my family ate some of the polenta (Pepperoni is a different story though!!) I threw this together in about 5 minutes, let it bake for 30 minutes... and voila!!! Easy dinner!!

I left out the roasted red peppers... and made it really simple, but try different veggies, olives, artichokes, anything you would top your pizza with. I think it would be great that way too!

Pepperoni Pizza Polenta Bake

-serves 4-6-

1 18 oz tube of pre-made polenta, cut into approximately 9 slices

Marinara, Pizza, or Spaghetti Sauce

Pepperoni

Shredded Italian cheese

1/2 tsp Dried Parsley

1/2 tsp Dried Oregano

Preheat your oven to 400. Spray a baking dish, place the polenta in the dish. Cover the Polenta Rounds with Marinara Sauce, then cover with Pepperoni (approximately 2 per Round) Then generously sprinkle cheese over the top. Sprinkle oregano and parsley on top of the cheese. Bake for approximately 30 minutes. Serve hot.

Lemon Feta Green Beans

This recipe is inspired by a dish my mother-in-law made for us while we were visiting them this summer. I used a pretty assortment of green beans I picked from my mother's garden yesterday. The fresh lemon juice and feta cheese compliment the green beans beautifully. Very simple to make as well. This is our favorite way to eat green beans at the moment!!

Lemon Feta Green Beans

Roughly 3/4-1 Lb of Green Beans

Juice of 1/2 Lemon

2 cloves Garlic, minced

1 Shallot, minced

2 Tbsp. Olive Oil

Approximately 1 oz Feta Cheese, or to taste

Salt and Pepper to taste

1. Saute the garlic and shallot in olive oil, whisk together with the lemon juice, then set aside.

2. Steam the beans until just tender, then pour the garlic/shallot, lemon juice, olive oil mixture over them. Sprinkle Feta Cheese on top while still warm. Season with salt and pepper.

Mediterranean Quinoa Salad

This recipe was inspired by a scrumptious salad I had at one of my favorite restaurants here in Grand Rapids called Marie Catrib's. I ate the salad, and vowed to come up with a recipe that tasted similar. This came really close! I made a light "vinagrette" to mix into this salad... and when I was done I couldn't help but pick at it all day!

I love Quinoa, it is a perfect grain to add protein and fiber... this dish is not only delicious, but extremely healthy as well. This salad can be a main course or a side dish.

Mediterranean Quinoa Salad

-serves 4-6-

(can be used as side or main dish!)

1 Cup Quinoa, rinsed
2 Cups Water
1 Cup chopped Cherry Tomatoes
1 Cup chopped Cucumber
1/2 Cup Chopped Carrot
1/2 Cup Red Onion, chopped
1/2 Can Garbanzo Beans, rinsed
1/2 Can Adzuki Beans, rinsed
20 Kalamata Olives, chopped
2 Tbsp minced Fresh Cilantro
1 Tbsp minced Fresh Mint
1-2 Tbsp minced Fresh Parsley
1/2 Cup crumbled Feta (more or less to taste)
2 cloves Garlic, minced
2 Tbsp. Orange Juice
1/4 Cup Olive Oil
1 1/2 Tbsp Balsamic Vinegar
1/4 Cup Lemon Juice
Salt and Pepper to taste

1. In a saucepan, bring the rinsed Quinoa and 2 cups water to a boil. Reduce and simmer for approximately 20 minutes, or until water is absorbed. Let cool to room temperature.

2. Chop cucumber, carrot, tomato, red onion, kalamata olives, mint, parsley, and cilantro, place in a bowl, and toss to combine. In a small bowl, whisk together garlic, orange juice, olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper.

3. Gently mix the Quinoa in with your veggies. Drizzle your vinagrette and gently mix together. Mix the Feta in, or sprinkle on top.

4. Serve room temperature or slightly chilled. This is great on a bed of greens with pita chips on the side. Or mix in leftover chicken or steak. This can be made vegan by omitting the Feta.

Roast Chicken Breasts with Tomatoes, Garbanzo Beans, and Paprika

Hello, it's been awhile. My folks came up to visit my kids earlier this week, so I took the opportunity to try this recipe out from Epicurious. I have to say it turned out amazing! I used boneless chicken breasts instead of bone in, and I'm a wimp so I added a pinch of cayenne instead of crushed red pepper.

Roast Chicken Breasts with Tomatoes, Garbanzo Beans, and Paprika

5 Boneless Skinless Chicken Breast Halves
1 container Cherry Tomatoes
1 15 oz. can Garbanzo Beans, drained
5 Garlic Cloves, pressed
1 Tbsp. Smoked Paprika
1 tsp. Cumin
1/4 cup Olive Oil Pinch of Cayenne
1/2 cup chopped fresh cilantro
5 oz container of Plain Greek Yogurt

In a bowl, whisk together the olive oil, paprika, garlic, cumin, and cayenne. Add 1 tsp. of the oil mixture to the yogurt and set aside.

Preheat the oven to 450. Rub the chicken breasts down with part of the oil mixture, then place in a roasting pan. In a bowl, toss the tomatoes, garbanzo beans, cilantro, and remaining oil mixture, then pour over the chicken breasts. Season all of it with salt and pepper. Roast the chicken for approximately 20-25 minutes, until cooked through. Serve with yogurt sauce.

Asian Lettuce Hand Rolls

It's been a rough couple of months here.... moving, toddlers, end of school, etc etc etc......... So I haven't had the time to post anything. My mother told me to get back to blogging so here I am.....

My husband and I love the little lettuce hand rolls they have as appetizers at un-traditional restaurants. I found this recipe at epicurious, and decided to give it a try, and add a couple things (I can't seem to follow any recipe to the "T" anymore..... becoming more adventuresome and sure of myself...... haha). We ate these as our dinner, but they could be a first course, or snack as well.

These turned out great- I will definitely make these again, and play around with it- different meats, or veggies!

Asian Lettuce Hand Rolls

1 Lb. Ground Pork (or chicken, turkey, beef...)
2 cloves Garlic, minced
1 tsp. Fresh Ginger, minced
2 Tbsp. Brown Sugar
1 1/2 tsp. Chinese 5 Spice
1 tsp. Minced Onion (dried)
1 1/2 Tbsp. Soy Sauce
1 Tbsp. Olive Oil
1 Head Bibb Lettuce
2 Carrots, Julienned
1/2 Cucumber, Julienned

1. Heat the Olive Oil over Medium heat. Add the Ground Pork, Garlic, Ginger, Brown Sugar, Chinese 5 Spice, Minced Onion, and Soy Sauce. Cook until Pork is cooked through.

2. While pork is cooking, julienne your veggies, and wash your lettuce.

3. Roll the Pork and Veggies up in the lettuce and enjoy!