Protein Packed Cheesy Mexican Quinoa Bites

1 cup leftover Mexican Tricolor Quinoa (see recipe)
1/2 cup Sharp Shredded Cheese
2 Large Eggs

Preheat oven (this is the one I use) to 400°

Lightly beat the eggs in a bowl and then add the remaining ingredients.  Spray a 12 cup mini muffin pan and divide mixture evenly.  Bake for 10 to 15 minutes or until tops are lightly golden.

Garnish some green onion, a little pico de gallo and some plain greek yogurt.

These are super tasty and packed with protein!

Mexican Quinoa with Easy Slow-Cooker Salsa Verde Chicken

Ingredients for Mexican Quinoa

1 cup Tricolor Quinoa (Rinsed and Drained)
2 tbsp Olive Oil
1-10 oz. can Diced Tomato with Green Chiles
1/2 cup Frozen Corn Kernels
1/4 cup Onion (diced)
1 cup Chicken Broth
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
1/4 tsp Ground Annatto
1/2 tsp Garlic Powder
1/2 tsp Kosher Salt
1 Green Onion (sliced)
1 tbsp Cilantro (minced) *optional

Heat olive oil in your pot over medium-high heat. Add the the drained quinoa and toast for 1 minute. Add the onions, diced tomatoes and corn. Cook for 2 more minutes or until the liquid from the tomatoes is absorbed. Add the broth and spices and bring to a boil.  Cover and reduce to simmer over medium-low heat for 15 minutes.  DO NOT peak or uncover.  After the 15 minutes, turn off the heat and let it sit for 10 more minutes covered.  Now fluff with a fork.  Then add your green onion and cilantro before serving.

Ingredients for Easy Slow-Cooker Salsa Verde Chicken

1- 40 oz. Bag of Frozen Chicken Tenders
1- 8 oz. can of Tomato Sauce
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Kosher Salt
Juice of 1 Lime
1/2 cup Plain Greek Yogurt (can substitute with Sour Cream)
1 tbsp Cilantro (minced) *optional

Add all the ingredients (except for the yogurt and cilantro) to your slow cooker pot.  (I didn't even thaw the chicken!) Set your slow cooker on high for 4 hours.  After 3 hours remove the chicken, shred it and return it to the pot.  Stir in the yogurt and let it finish cooking.  When ready to serve stir in the cilantro.

This recipe can be used as a filling for tacos, enchiladas, served over rice or with my Mexican Quinoa!  Accompanied by a few slices of creamy ripe avocado and pico de gallo.

Sugar-Free French Silk Pie



1 1/2 cups Almond Flour
1/4 cup Wheat Bran
1/2 cup Soy Protein Powder (not soy flour)
1 stick Cold Butter (cubed)
3 tbsp. Splenda Granular
2 tbsp. Cold Water

Add all ingredients (except water) to the bowl of your food processor.  Pulse until the flour and butter look like peas.  Slowly add the water and pulse until the dough just starts to come together. Pour out onto a piece of wax paper or plastic wrap and form into a disk.  Place it in the refrigerator for at least 30 minutes.  Once dough has chilled, roll it out onto a lightly floured surface.  You want to roll it out to about 1/4" thick.  Now press it into a 9 inch pie plate and bake at 425° for 15 to 20 minutes or until a light golden brown.  Remove and let cool.  Meanwhile we'll prepare the filling.


3 oz. Unsweetened Chocolate
3 Large Eggs
1 1/2 cups Heavy Whipping Cream (divided)
1/2 cup Butter (softened)
3/4 cup + 2 tbsp. Splenda Granular
1 tsp. Vanilla extract

First lets bring some water to boil in a double boiler.  In the bowl of our double boiler beat together the eggs, 1/4 cup of the whipping cream and 1/2 cup of the Splenda.  Set the bowl over the boiling water and continue to beat carefully until the mixture reaches a temperature of 130° or it begins to thicken.  Set aside to cool.  Now heat 1/2 cup of the whipping cream and pour over the chocolate and stir until chocolate is melted and smooth.  Set chocolate aside to cool as well.  Meanwhile cream the butter with 1/4 cup of the Splenda until the butter is pale yellow and fluffy.  In another bowl we will beat the remaining whipping cream to soft peaks then add the remaining Splenda and vanilla.  Continue to beat until you have nice stiff peaks.  Now lets combine the chocolate, egg mixture and butter together.  Beat on medium speed for five minutes until mixture is nice and fluffy.  Finally fold in the whipped cream until thoroughly combined.  Pour into the cooled pie crust and refrigerate for at least 4 hours or until filling is nice and firm.  Before serving top with the whipped topping (recipe below) and garnish with some chocolate shavings.

Whipped Topping

1 1/4 cups Whipping Cream
1/4 cup Splenda Granular
1 oz. Semi-sweet Chocolate (shaved) *optional

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