Green Bean and Beef Caserole

Ingredients:
Ground beef
Diced carrots
Garlic
Onions
Frozen green beans (lots)
Quinoa
Thyme
Rosemary
Milk
Chives
Cheddar cheese
Baby red potatoes

Directions:
Brown beef and cook with carrots, garlic, and onions, and green beans.  Drain.  Cook Quinoa and add milk and cheese to thicken into a sauce.  Add to beef mixture.  Add seasoning and stir well.  Coat glass pan with olive oil spray and throw in mixture.  In mixer, mash up some baby reds with a little butter and chives.  Use mashed potatoes as a top layer on dish.  Bake at 400 for 15 min.

Broccoli Quinoa Cakes

Courtesy of:  Vintage Kitchen (altered)

Ingredients:

• 1 generous cup of cooked broccoli, slightly cooled and diced into very small pieces. Steam it or boil it until bright green and tender.
• 4-6 scallions, finely diced
• 1/2 zucchini shredded
• Parsley
• 2 cups cooked and cooled quinoa
• 1/2 cup grated cheddar cheese or cheese of your choice.
• 2 large eggs
• 2 tablespoons milk
• 1/3 to 1/2 cups of self rising flour
• Salt to taste
• Olive oil or neutral tasting oil for pan frying

Instructions:

Place the cooked broccoli, zucchini, cooked quinoa, cheese, scallions, parsley, milk, salt and eggs in a large bowl. Add self rising flour to the bowl and stir everything together. Start with 1/3 cup of  self rising flour and add more if the mixture seems too wet.

Heat a large nonstick frying pan on medium high  with some olive oil. Drop the batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serving options are listed above. Enjoy!

Pot Stickers

--Untested--

Courtesy The Lean Green Bean

Serves: 36 potstickers

Ingredients

• 1.5 cups cooked chopped chicken
• ¼ cup green onions, diced
• ½ cup red pepper, diced
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons rice wine vinegar
• 1 Tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• ⅓ cup mashed avocado
• shredded cabbage (optional)
• wonton wrappers
• 1-2 Tablespoons vegetable oil
• ¾ cup chicken broth
• Soy sauce for dipping (optional)

Instructions

1. Combine all ingredients except the wonton wrappers in a bowl and mix well.
2. Place a wonton wrapper on the wonton press and add a small scoop of the mixture.
3. Dip your finger in water and run it along the edges of the wonton wrapper.
4. Close the wonton press to seal the edges.
5. Once all your potstickers are made, heat a little oil in a large pan over medium high heat.
6. Add 10-12 potstickers to the bottom of the pan and let cook for 1 minute.
7. Flip potstickers using a spatula, add ¼ cup broth to the pan and cover with the lid.
8. Let steam for 1 minute, then remove from pan.
9. Repeat until all the potstickers have been cooked.
10. Serve with soy sauce for dipping, if desired.

Notes

You could add some shredded cabbage to these if you wanted to.
If you want to take an extra step, throw everything in a food processor and pulse a couple of times to help combine things. If you’re lazy like me, just make sure you chop your chicken small.  Don’t overfill your wontons or they’ll break.
For a slightly healthier version, you could just steam these instead of pan frying and then steaming.

Sandwich or Pizza Roll

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Found this on Food Network.  Looks good, haven't tried it yet.

Ingredients:

Flour, for dusting
1 pound pizza dough
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning
(or add whatever you want in it!)

serve with:  marinara for dipping, or alfredo,  baked veggies,  fresh fruit, etc.

Directions:

Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Mini Pot Pies

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Ingredients:

1 can of reduced fat biscuits (10 count)
1 cup cooked chicken (Crock)
1 can chicken broth
½ cup cream or milk
¼ cup flour
2/3 cup shredded low-fat cheddar cheese
1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
1 teaspoon dried parsley flakes
chopped onion
garlic powder
oregano
pepper


Directions:

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Asian Beef Broccoli

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Ingredients:

Chuck roast
broccoli
garlic
onion
soy sauce
Sesame oil
ginger
sesame seeds

Serve with - Asian noodles, rice, ramen


Directions:

Put beef, onions, and garlic in crock with a little water.  Cook all day.  Add broccoli and everything else for about the last 2 hours.  Cook rice or noodles (could do ramen noodles minus the nasty flavor packet of sodium doom).