Texas Chili-n-Corn Mac
Makes 4 servings
2 tablespoons olive oil
One 10-ounce container mushrooms, sliced
1 green bell pepper, seeded and chopped
1 cup corn kernels
1 carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
One 28-ounce can crushed tomatoes
One 15-ounce can red kidney beans, drained
One 8-ounce box quinoa macaroni, cooked until barely al dente
1 cup shredded cheddar cheese
1 scallion, finely chopped, for topping
Heat the olive oil in a large pot over medium heat. Add the mushrooms, bell pepper, corn, carrot, onion, garlic, chili powder, cumin, salt and pepper; cook until softened, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese.
To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes.
To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.
Per serving: Calories 543.8; Fat 18.2 g (Saturated 7.2 g); Cholesterol 29.9 mg; Sodium 812.6 mg; Carbohydrate 78 g; Fiber 13.8 g; Sugars 4.0 g; Protein 21.7 g
Makes 4 servings
1 pound ground turkey, preferably white and dark meat
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup rice cereal crumbs, divided
1/4 cup almond flour
1/2 cup unsweetened almond milk
1 large egg
2 tablespoons chopped parsley
Salt
One 24-ounce can strained tomatoes
8 fresh basil leaves
1 tablespoon olive oil
One 8-ounce package quinoa spaghetti, cooked until barely al dente
Preheat the oven to 400 degrees F. In a large bowl, combine the turkey, onion, half of the garlic, 1/2 cup cereal crumbs, almond flour, milk, egg, parsley and 1 teaspoon salt. Shape into 16 1-inch balls and place on a parchment-paper-lined baking sheet; bake for 15 minutes.
In a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 15 minutes.
Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining garlic, remaining 1/2 cup cereal crumbs and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.
Per serving: Calories 500.6; Fat 17.6 g (Saturated 3.7 g); Cholesterol 126.5 mg; Sodium 172.1 mg; Carbohydrate 52 g; Fiber 8.9 g; Sugars 2.8 g; Protein 32 g
Makes 4 servings
1 tablespoon unsalted butter
1 tablespoon gluten-free flour blend
1 cup unsweetened almond milk, warmed
2 cloves garlic, smashed
4 ounces Swiss cheese, shredded
Salt and pepper
16 broccoli florets, halved and blanched
4 boneless, skinless chicken breasts, flatted to about 1/8 inch thick
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed milk and cook, whisking, until steaming hot and thick, about 6 minutes. Remove from the heat and stir in the garlic and cheese; cook until the cheese is melted, then season with salt and pepper. Stir in half of the broccoli florets until coated.
Meanwhile, preheat the oven to 375 degrees F. Place 2 broccoli florets in the center of each chicken piece and roll up to seal. Transfer half of the cheese sauce to a 6-cup glass baking dish and arrange the chicken roll-ups, seam-side down. Cover with the remaining cheese sauce and bake until cooked through, about 30 minutes.
To eat now: Slice each chicken roll-up crosswise, arrange on 4 plates and drizzle with cheese sauce.
To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.
Per serving: Calories 302.6; Fat 14.4 g (Saturated 7.4 g); Cholesterol 98.9 mg; Sodium 348.5 mg; Carbohydrate 11.7 g; Fiber 5 g; Sugars 0 g; Protein 36 g
Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/2cln48s
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