Protein Packed Cheesy Mexican Quinoa Bites

Ingredients
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 Jar of Guy Fieri's Green & Mean Salsa Verde

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.

Mini Taco Salad

Tonight I made tacos for the family and I didn't feel like I should have to make something just for me.  So I decided to make a little taco salad for myself.  It was super simple and tasty.  I'm gonna put the recipe for the taco meat, which I made for the family and also put on my mini taco salad.  And I'll show you how I made my taco salad shell.

Ingredients

Taco Meat
1 pound Ground Turkey
1 packet of Taco Seasoning (use your favorite brand)
1/2 cup of Black Beans
1/2 cup Frozen Corn
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Taco Shell
1 or 2 Whole Wheat or Multi-grain Low Carb Tortillas (this depends on the size of the tortillas)
Olive Oil Spray

Toppings
1/4 cup Shredded Lettuce
1/2 tbsp. Finely Shredded Sharp Cheddar
1/2 tbsp. Sour Cream
1 tbsp. Fresh Salsa (will post recipe another day)
3 tbsp. Taco Meat

Preheat toaster oven to 375°

Cut out two 4" circles from your tortilla with a cookie cutter.  Flip over a muffin pan. Spray two of the cups with your Olive oil spray.  Place your tortillas on top and spray the tops.  Place in the oven for 10 minutes.  After 10 minutes remove from oven and let it cool and harden.

Meanwhile prepare the taco meat according to seasoning packet instructions.  Once meat is done, add the black beans, corn, onion powder and garlic powder.  Cook for an additional 5 minutes.
Divide lettuce and the rest of the toppings among both tortilla shells.

1 or 2 servings depending on pouch capacity

*I'm almost 3 months out and was only able to have 1 of these.  Someone who is further out might be able to have both.