Peanut Butter and oatmeal balls

1 cup crunchy Peanut Butter Jiff

1 cup Kodak Kakes peanut butter waffle mix

1/2 cup ground flaxseed

1 cup coarse ground oatmeal

Mix all together and form into balls. 

Refrigerate.. line container and layers w/plastic wrap.

Quinoa stuffed peppers

3-4 Red, yellow or orange stuffing peppers.

Cooked Quinoa: 1 c quinoa 2 c water 

2 cans roasted diced tomatoes- salt free.

Potato wedges 

Clean centers of peppers

Spray 9x9 square baking dish

1 can of tomatoes on bottom of dish

Arrange peppers and stuff with cooked quinoa

Add potatoes in dish

Add another can of tomatoes--- into and around peppers 

Cover with aluminum foil

Bake 350 degrees until peppers are fork tender. 60-90 mins

Variations: added chunks of garlic to dish.

Cook quinoa with can of tomatoes 

Butternut Squash and Quinoa casserole

4 cups cooked Quinoa: this is the amount of 1 C quinoa and 2 C water cooked. 

3.5 cups cooked smashed Butternut Squash

1TBSP Dijon mustard

1/4 cup milk or almond milk

3 cup shredded Cheddar cheese or cheese of your choice (vegan)

Preheat oven 350 degrees. 

9x13 baking dish

Mix smashed butternut squash, mustard,milk and cheese. 

Add cooked quinoa. 

Add mixture to baking dish and bake for 

40 minutes. 

Enjoy!

I have not mastered the art of food photos. 

Oven fries

450 degrees 

Coat sliced potatoes with oil in shallow pan. Place on sprayed French fry sheet. Bake 30-40 mins. 

Quinoa Lasagna; vegetarian

3 cups of cooked Quinoa

      * 2 cups of water bring to a boil

         1 cup Bob's Red Mill organic    

            Quinoa.

          Add Quinoa to boiling water, cover. 

           Reduce heat to a simmer for 15          

           Minutes. Remove from heat and 

           Allow remaining liquid to absorb. 

           This recipe will make 3 cups 

             Cooked Quinoa.

2 cans Muir Glen organic diced fire roasted tomatoes, salt free. 

15 oz container of Ricotta cheese 

8 oz shredded mozzarella cheese

3 TBSP Parmesan  grated cheese. 

Save 2 handfuls of mozzarella cheese for top. 

Add all ingredients in a bowl & blend well.

Add mixture to 9x13 baking dish sprayed with non-stick cooking spray. 

Add remaining mozzarella to top of mixture. 

Bake in 375 degree oven for 45 minutes uncovered. 

Allow to rest for 10 minutes and then serve. 

 

I just tried this and was pleased at how delicious this is. In my quest to use more quinoa in recipes and keep it low salt and vegetarian, I tweaked a few recipes to make this one. I usually am unsure of how long to bake something and at what temperature, so looking at other recipes takes that guess work out for me. Also, I prefer to keep it simple. 

Anyone interested in making this could certainly add/adjust to their liking. I might add zucchini to the mixture the next time.

Just a note on the mozzarella cheese: it is made with microbial enzymes which keeps it vegetarian. I try to use organic cheeses when I can find them. 

 

Chili Lime Almonds

This 'Chili Lime Almond' Recipe is a makeover of other recipes so that it is salt free and sugar free. 

Here is the recipe:

Preheat oven 350 degrees 

2 cups of almonds (Diamond: see photo below) 

In a bowl combine the following ingredients: 

1/4 cup lime juice

2 TBSP olive oil

2 TBSP Mrs. Dash Fiesta Lime seasoning 

2 TBSP Mrs. Dash Southwest Chipotle seasoning

Add mixture to almonds and stir them to coat well. 

Spray cookie sheet with non stick cooking spray. Spread almonds in a single layer on cookie sheet and bake for 15-20 minutes. Stir halfway. For my oven I baked them for total if 16 minutes. Bake 1 cookie sheet at a time. Allow almonds to cool before storing in airtight container.