It's All About the Hagens: November 2010

Lentil-Quinoa Salad

Makes 10 servings

Super food!

Ingredients

2 1/2	cups lentils (cooked)
1 1/2	cups quinoa (cooked)
1/3	c scallions, finely chopped
1/3	c canola oil
2	T lime juice
1	T curry powder (mild)
1/4	tsp ginger (fresh grated)
1/2	tsp coriander
1/2	tsp salt

Directions

in a large bowl, combine all ingredients. Toss to coat. may be refrigerated for up to three days.

Basil Spinach Crockpot Chicken

Makes 4 servings

6 hours in the crockpot, 15 min prep time

Ingredients

12	oz. chicken breasts, skinned (4 breasts)
1/2	tsp. pepper
1/2	tsp. basil
6	oz cream of celery soup (or half can)
1/4	cup green pepper, sliced julienne (strips)
1	cup spinach, fresh (stems and all)
1	cup quinoa (rinsed well)

Directions

Place chicken breasts in slow cooker.
Sprinkle with pepper and basil. Sprinkle quinoa over chicken evenly. Spread soup on top of chicken & quinoa. ***You can heat up the soup a little bit to help with spreading.
Place spinach on top of soup mixture. Arrange slices of green pepper on top of spinach.
Cover and cook on low 6 to 8 hours.

Zucchini Custard Bake

Makes 6 servings

45 min bake time, 25 min prep

Ingredients

1	tsp worcestershire sauce
1/2	c diced onion
2	T bread crumbs, fine
1/2	c evaporated milk
3	eggs
2	lb zucchini, diced
1/2	tsp hot sauce
1/4	c parmesan cheese, grated

Directions

Saute zucchini in cooking sprayed saucepan with lid. Cook over low heat, 5-7 min.
Beat eggs with milk; add bread crumbs, onion, sauces, and 2 tablespoons of parmesan cheese. Mix well. Combine with zucchini.
Turn into a cooking sprayed 1 1/2 quart casserole dish. Sprinkle with remainder of parmesan.
Bake uncovered for 35-40 minutes.

Chinese Spaghetti

Makes 6 servings

This is only when we NEED a pasta fix...we don't normally eat pasta. Use angel hair pasta.

15 min. prep time, 20 min cook time.

Ingredients

1	lb ground turkey
2	tablespoons soy sauce
1	garlic clove, minced
1/4	teaspoon ground ginger
3	cups broccoli florets
2	cups celery, chopped
1/4	cup green onions, chopped
1	cup green pepper, chopped
2	cups mushrooms, sliced
3/4	cup water chestnuts, sliced
2	cups chicken broth, cold
2	tablespoons cornstarch
4	oz spaghetti

Directions

brown turkey, drain and set aside.
skillet cook vegetables in soy sauce and ginger until crisp-tender, add cooked turkey.
in a separate bowl, combine cold broth and cornstarch. add to skillet.
bring to boil and remove from heat, serve over al dente noodles.

Hobo Dinner

Makes 4 servings

20 min prep time, 40 min cook time

Ingredients

1	lb lean ground turkey (85/15 will be just fine)
1/2	cup shredded mozzarella (or any kind of cheese)
1/2	cup green peppers, diced
1	tsp salt
1/2	tsp pepper
1	cup quinoa (rinsed and cooked)
1/4	cup lemon juice
1	egg
1	cup onion (2 slices of onion per loaf)
1	cup carrot, shredded
1/2	cup potato (slices, like au gratin uncooked)

Directions

Combine first 8 ingredients well with hands.
Divide meat mixture into four loaves.
Place each loaf on a single layer of foil, shiny side up. The foil should be twice as wide and twice as long as each loaf.
Arrange onions, potatoes, carrots. Close and foil around each loaf. Seal the edges tight to help with cooking.
Bake on 350 F for 40-45 min.

Jambalaya YUM!!!

Makes 8 servings

15 min prep, 30 min cook time ** You can substitute the meats for andouie (sp?) sausage, kielbasa, shrimp, etc. Whatever sounds good will work just fine :)

Ingredients

8	oz chicken breast (2 breast halves)
1	T creole seasoning
2	T olive oil
1/4	c green pepper, diced
1/4	c celery, diced
1/4	c onion, diced
2	T garlic cloves, diced
1/2	c tomatoes, diced
1	bay leaf
1	tsp. worcestershire sauce
1	tsp. hot sauce
3/4	c quinoa, rinsed
3/4	c red lentils, rinsed
3	c chicken stock
1	lb lean turkey sausage

Directions

Combine chicken and creole seasoning in bowl, set aside. In a soup pot, heat oil on high and stir in green pepper, onion and celery. Cook on high for 3-5 min.
Add garlic, tomatoes, bay leaf, sauces. Stir in lentils and quinoa and add chicken stock.
Reduce heat to medium. Cook until quinoa and lentils start to soak up liquid and becomes tender (about 20 min.).
Add chicken mixture and sausage. Cook 10 minutes on medium heat or until chicken is done.
Leftovers freeze well.

Creole Seasoning

Makes 30 servings

keeps about 3 months on shelf. yields about 3/4 C. Half recipe to fit into an empty spice bottle.

Ingredients

2 1/2	T paprika
2	T salt
2	T garlic powder
1	T black pepper
1	T onion powder
1	T cayenne
1	T oregano
1	T thyme

Directions

Combine all ingredients well. Pour into an clean, empty spice bottle.

Orange Glazed Chicken (Crockpot)

Makes 8 servings

10 min prep time, 6-8 hours cook time

Ingredients

2	cups chopped broccoli
1	cup quinoa, rinsed
12	oz chicken breast, (3-4 breast halves)
3	oz. orange juice, frozen concentrate - thawed (1/4 Can)
1/2	tsp. marjoram
1	dash ground nutmeg
1	dash garlic powder
1	T orange zest
1/4	c. water
2	tbsp. cornstarch
1	T sesame seeds

Directions

Combine thawed juice in bowl with marjoram, garlic powder, nutmeg, orange zest. Pour quinoa in bottom of crockpot. Place chicken in crockpot; add broccoli. Pour juice mixture over top. It won't cover the broccoli and chicken, but it will be fine.
Cook on low for 6-8 hours.
WHen chicken is done, remove from crockpot and keep warm. Pour drippings into sauce pan and stir in water/cornstarch mixture. Cook over medium heat, stirring constantly until thick and bubbly. Serve the sauce over chick and sprinkle with sesame seeds.

Turkey Spirals

Makes 2 servings

prep time: 15 minutes, refrigerate 1 hour

Ingredients

1	cup cooked turkey breast, shredded
2	tortillas, low carb
1/4	cup ricotta cheese
2	T pecans, finely chopped
1/4	cup cranberry sauce (whole berry sauce)
2	T celery, finely chopped
2	T green onion, finely chopped

Directions

Mix ricotta, turkey, 2 tablespoons of the cranberry sauce and pecans in bowl. Spread mixture within 1/4 inch of tortilla edge.
Roll up jelly roll style. Cover tightly and refrigerate 1 hour.
Cut rolled tortillas into 1 1/2 inch sections.
Combine remainder of cranberries with celery and green onion. Serve over spirals.

Plain Old Quinoa (pronounced KEEN-wah)

Makes 4 servings

If you are not familiar with the super-grain, quinoa, you need to be! Pronounced KEEN-wah: Quinoa is easy to digest, is packed with nutrients and has a more impressive protein profile than that of wheat. In it's natural state, quinoa is bitter as natures way of providing it with a built-in insect repellant. This is easily remedied by a good, thorough washing. You may rinse the quinoa in a fine meshed strainer and it will be ready to use.

Ingredients

3	cups chicken stock
1 1/2	c quinoa, rinsed and drained

Directions

Bring chicken stock to a boil (or you can use water) in saucepan. Add quinoa. Return to a boil. Reduce heat, cover and simmer about 15 minutes. FLuff with a fork. If there is any excess liquid remaining, drain it off. Your quinoa is ready to use in your favorite recipes!

Meatless Enchiladas

Makes 9 servings

We don't eat this often because there are SO many carbs! But it's tasty! Prep time: 20 min, bake time, 35 minutes, cool time, 10 minutes.

Ingredients

3	cups enchilada sauce (1 can, 20 oz)
15	oz black beans, (1 can, drained and rinsed)
15	oz pinto beans, (1 can, drained and rinsed)
1	cup lentils, cooked
15	oz refried beans (1 can, fat free)
1	cup olives, sliced
1/4	cup diced green chilies
1	cup salsa
1	cup tomatoes, diced
1/2	cup green onions, chopped
12	corn tortillas

Directions

Combine ingredients 2-9 in a bowl, set aside.
Spread a thin layer of sauce on bottom of 9x13 baking dish. Next layer with corn tortillas. Spread another thin layer of sauce over tortillas. Pour half of filling into dish and spread evenly. Repeat all layers once more. Spread remaining sauce over top. We add cheese at this point, but you don't have to :)
Bake, uncovered at 350 F degrees for 30-35 minutes. Remove from oven and allow to cool for 10 minutes.

Lentil Tacos

Makes 8 servings

The cilantro and lime MAKE this recipe, so don't be tempted to skip them! We like to fry the tortillas in oil. It's unhealthy, but SO DANG yummy! Just sayin'.

Ingredients

1	cup onion, diced (1 onion)
1	lb lentils (1 lb. bag)
5	cups water
2	tsp cumin
1	tsp garlic salt
1/2	tsp black pepper
1 1/2	cups tomatoes, diced (or 14.5 oz. can diced tomatoes)
1/4	cup diced green chilies (or 4 oz. can)
1	bunch cilantro, chopped
16	tortillas
1	cup lime wedges
1	cup salsa

Directions

In a large pot, saute the onion in a little oil. Add lentils, water, cumin, garlic salt and pepper. Bring to a boil, cover, lower heat and simmer for 1 hour. 10 minutes before serving, add tomatoes and chilies.
Just before serving, stir in the cilantro.
Serve on tortillas with lime and salsa.
***This recipe can be made in the crockpot. Add first 6 ingredients to slow cooker. Cook on high for 3-4 hours. 30 min - 1 hour before serving, add tomatoes and green chilies. Just before serving, stir in cilantro. Serve with lime and salsa.

Sprouted Tuna Salad

Makes 4 servings

We use cottage cheese instead of mayo...adds protein, less fat :) We eat this plain, but you can put it with pita pockets lined with fresh spinach, on crackers, etc.

Ingredients

165	grams tuna, light, canned in water (1 can)
1/2	cup cottage cheese
1/2	cup finely chopped celery
1	cup alfalfa sprouts
1/4	cup green apple, finely chopped

Directions

combine all ingredients, enjoy!

Escarole & Meatball Soup

Makes 4 servings

prep time: 15 min; cook time: 30 min. Escarole isn't sold in stores here in Rexburg or Idaho Falls, but Albertson's said they would special order it in if needed.

Ingredients

1/2	cup bread crumbs
1/2	lb. ground pork
1/2	lb. lean ground turkey
1/2	cup onion, finely chopped
1	tsp garlic, finely chopped
1/4	cup currants, dried
2	T oregano
1	T olive oil
4	c low-sodium chicken broth
6	oz escarole, (1 head cut into 1/2 inch pieces)
15	oz. kidney beans (1 can), rinsed and drained
1	small chile pepper, dried and crumbled

Rutabaga Mashers (potato substitute)

Makes 2 servings

Cooks much longer, but tastes almost the same as mashed potatoes!!!

Ingredients

1 1/2	cups rutabaga, diced
1	T butter
1/8	tsp salt
1/8	tsp white pepper

Directions

boil the rutabaga until tender
mash with butter, salt and pepper
Enjoy!

Cauliflower Mashers (potato substitute)

Makes 2 servings

a little different texture, but a great substitute!

Ingredients

1 1/2	cups Cauliflower
1	T butter
1/8	tsp salt
1/8	tsp white pepper

Directions

boil cauliflower until tender
mash/beat with butter, salt & pepper
enjoy!

Turnip Mashers (potato substitute)

Makes 2 servings

it's like a "spicy" potato

Ingredients

1 1/2	c turnip, diced
1	T butter
1/8	tsp salt
1/8	tsp white pepper

Directions

boil turnips until tender
mash with butter, salt and pepper
enjoy!

Cauliflower "Rice"

Makes 2 servings

(substitute for rice)

Ingredients

2	c Cauliflower

Directions

Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.

Pork Cacciatore

Makes 6 servings

cook time: 13 min

Ingredients

1	T olive oil
1	c onion, chopped
1	c mushrooms, sliced
1	tsp garlic, minced
2	lb lean pork loin, cut into bite-size pieces
14	oz. tomatoes, diced (1 can)
1	tsp italian seasoning
1/2	tsp splenda, granulated
1/2	tsp salt
1/4	tsp pepper
2	cups quinoa, cooked

Directions

heat oil in a large skillet over med-hi heat. add the mushrooms, onions, garlic and cook for 3 minutes, or until softened.
stir in pork, tomatoes, seasonings. cover and simmer on med-low for 10 minutes.
serve over cooked quinoa.

Moo Shu Pork

Makes 6 servings

prep time: 10 min slow cook 4 hours on high or 6 hours on low

Ingredients

1/4	c hoisin sauce
1	T garlic, minced
1	T sesame oil
1	T low-sodium soy sauce
2	tsp cornstarch
2	c broccoli slaw
1/2	c carrots, shredded
1	lb. lean pork loin
6	tortillas
1/2	cup scallion strips (optional)

Directions

stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
place broccoli slaw and carrots into slow cooker. cut the pork into 1/8 inch slices, then cut each slice in half lengthwise; sprinkle on top of veggies. Drizzle with half hoisin sauce mixture. Cover and cook on low for 6 hours or high for 4 hours.
remove cover; stir in remaining sauce.
heat tortillas. place 1/2 cup mixture in center of each tortilla, top with scallion strips (if desired) and roll up.