Cheesy quinoa patties

2 cups quinoa cooked 

2/3 cups fontina cheese grated

3 Tbsp flour

2 scallions, finely chopped

1 egg, beaten

2 Tsp pepper

2 Tbsp extra virgin olive oil

In a bowl mix all ingredients expect the oil.

Heat frying pan over medium heat with oil

Form patties with 1/4 cup of the mixture

Place patties in pan and cook on each side 5 minutes

Remove from heat and place on a plate with a paper towel to soak any extra oil

Serve hot

Sweet and Sour chicken

1 pound boneless, skinless chicken breast cut into 1" cubes

1/2 Tsp salt

1/4 Tsp pepper

1/4 Tsp garlic salt

3/4 cup corn starch

2 eggs, beaten

5 scallions, chopped

1 pineapple, cored and chopped

2 lbs of small sweet peppers (red, orange, yellow) sliced

Sauce:

1/2 cup extra virgin olive oil

1 cup sugar

1/2 cup brown sugar

1/3 cup ketchup

1 Tsp garlic salt

1/2 cup rice wine vinegar

1 Tbsp soy sauce

1 Tbsp corn starch and 2 Tbsp water, mixed together for a slurry 

Preheat oven 325*, line baking sheet with tinfoil and spray with nonstick spray

In a ziploc bag add salt, pepper, garlic salt, corn starch and cubed chicken.  Mix to coat.

Heat pan over medium heat drizzled with oil.

Remove coated chicken from the bag, dip each piece into the beaten eggs, and then into the heated pan.

Cook on each side 2-3 minutes to brown/crust

Remove to chicken from pan and place on prepped baking sheet with the peppers

Bake for 20 minutes, remove from oven, turn and add pineapples and green onions

Bake for another 20 minutes

In a sauce pan over medium heat prepare the sauce, adding the slurry to thicken. 

Remove chicken and vegetables from the oven, pour sauce over, and serve with rice. 

Au gratin cauliflower

1 head of cauliflower, washed and broken into pieces

1 can of cheese soup

1 can evaporated milk

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp paprika

2 cups shredded cheese

Spray crockpot with non-stick spray and add cauliflower

In a sauce pan on medium heat combine remaining ingredients and stir until cheese is melted.

Pour melted ingredients over cauliflower on low for 3 hours

Tortellini Tomato Basil Soup

1 package cheese tortellini cooked as directed and drained

2 cans of tomato soup

1 cup of milk

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp garlic powder

1/2 Tsp onion powder

1/2 Tsp basil

Heat all ingredients (except tortellini) over med heat, whisk to blend, cook for 5 minutes.

Add tortellini to pan and continue to heat for 10 minutes, avoid bringing to boil.

Chez mix - gluten free

4 cups rice chex cereal

4 cups corn chex cereal

3 cups gluten free pretzels

1 stick of butter, melted

2 Tsp garlic powder

2 Tsp onion powder

1 Tsp salt

1/4 Tsp sugar

3 Tbsp Worcestershire sauce

Preheat oven to 250*

Mix in a small bowl butter, seasonings, and Worcestershire sauce.

Pour over cereal and pretzels in a deep baking pan

Bake for 1 hour and 15 minutes stirring every 20 minutes.

Remove from oven and let sit until fully cooled before packaging in an airtight container

Egg sandwiches

12 eggs

Salt and pepper to taste

Nonstick spray

Preheat oven to 350*

Spray muffin pan

Crack each egg into muffin pan

Sprinkle paper and salt to taste

Bake 15 minutes

Remove from oven and let sit 10 minutes

Store in fridge up to 1 week in air tight container 

Place egg and 1 slice off cheese on top of English muffin and microwave for 45 seconds.

Baked Chicken Parmesan

1 lb boneless skinless chicken breasts, pounded 1/4" thick

1/2 c Italian bread crumbs

1/4 c parmesan cheese

1/4 flour

1/2 Tsp garlic powder

1/8 Tsp pepper

1/8 Tsp salt

1 egg, beaten 

1 c mozzarella cheese, shredded

1 jar pasta sauce

Preheat oven 450*

Setup 3 small shallow bowls. 

(1) bread crumbs and Parmesan

(2) flour, garlic powder, salt, and pepper

(3) egg

Place each breast in egg, then flour mixture, then bread crumbs mixture.

Place coated breast on a baking sheet sprayed with nonstick spray.

Bake 20 minutes, turn over top with 2 Tbsp of pasta sauce and 1/4 c shredded mozzarella bake an additional 3-5 minutes to melt cheese.