Quick Dinner Solutions: Spinach-Bacon Quinoa Quiche

This recipe has become a family favorite because it is healthy, filling, and nutritious. It satisfies my big eaters and I feel good after eating it--lots of fiber, protein, and veggies.  Keep quinoa on hand and cook up a cup in chicken or vegetable broth the night before or earlier in the day.  Double the recipe and save for lunches or freeze for another day.

Ingredients:

1 c. quinoa
2 c. chicken broth
1/2 onion, diced
1/2 c. real crumbled bacon (Costco sells a 20oz bag you can store in the refrigerator)
1 1/2 c. frozen chopped spinach, heated in microwave and drained (or equivalent cooked fresh spinach)
1 c. shredded cheddar cheese (more if desired)
1/4 c. Parmesan cheese
6 whole eggs (or 3 whole eggs and 3/4 c. egg whites)

Instructions:

Rinse quinoa thoroughly in fine-mesh strainer.  Bring 2 cups of broth to a boil; add 1 cup rinsed quinoa and cook for 20 minutes or until liquid is fully absorbed (water can be used if you don't have chicken broth, but you will need to add more spices to flavor).

While the quinoa is cooking, saute chopped onion in 1 Tbsp. oil.  Add bacon crumbles and heat slightly.  Add cooked spinach and mix together with salt and pepper to taste.

In a medium sized bowl, mix cooked quinoa, cheddar, Parmesan, and spinach-bacon-onion saute.  In a separate bowl, beat eggs until blended and then add to quinoa mixture.

Pour mixture into a greased 9-inch pie dish and bake at 350F for 35-45 minutes until set and lightly browned.  Alternatively, you can make this in mini-muffin tins--they make wonderful appetizers that are easy to eat.

Variation:  Use chopped broccoli and additional cheddar cheese in place of the spinach and bacon.

Adapted from recipe on IowaGirlEats blog.

Quick Dinner Solutions: Spring Salad With Chicken and Fresh Fruit

This is another family favorite for summer.  Before all the fresh berries are gone, you need to try this refreshing and healthy salad!

Ingredients (Per Serving)
2-3 chicken tenders, cooked & lightly browned
Prepared Spring Salad Mix
4 strawberries, sliced
1/6 apple, thinly sliced
Brianna's Blush Wine Vinaigrette (strawberry on label)

Preparation
Cook and brown chicken tenders in skillet with a small amount of olive oil or butter.

Fill plate with salad greens, top with sliced strawberries and apples followed by chicken tenders.  Drizzle with vinaigrette and enjoy!

Quick Dinner Solutions: Chicken Enchilada Casserole

The eternal question:  What to serve for dinner tonight?  This recipe is one of our family favorites. 

Using your 9x13 Woven Traditions Baking Dish, you can make an easy and delicious casserole that can be made ahead or in less than an hour.  This is also fairly low in calories if you watch the amount of cheese that you use (and, of course, the amount that you eat!). 

With Longaberger's vitrified pottery, clean up will be a snap as well.  Just scrape out the baking dish with a rubber scraper and place it in the front of the lower rack of the dishwasher (dirty side facing the back).  You will be pleasantly surprised!  (The glaze on your pottery makes for easy clean-up as long as you are careful not to scratch it too much by heavy use of metal utensils).
Ingredients:
1 pack of 12 corn tortillas
1 large can of green enchilada sauce (Winco is cheapest)
2 pounds of chicken tenders or chicken breast meat
Pepper Jack Cheese, Shredded
Optional:  1 can cooked black beans
Optional:  Light Sour Cream
Preparation:
Microwave or cook chicken until just cooked through and dice or shred the meat.  Pour half of the enchilada sauce into a shallow dish and the other half over the diced cooked chicken.  Dip several corn tortillas into the sauce and layer them into the bottom of your lightly oiled Woven Traditions Baking Dish.  Spread a layer of the chicken and sauce mixture and another layer of coated tortillas.  Top with shredded cheese.  Add another layer of chicken, tortillas, and top with cheese.  You will most likely need to adjust your ingredients based on how much chicken versus tortilla you prefer.
Bake in the oven at 350F for 30 minutes or until sauce is bubbling.  Let cool for 10-15 minutes. This casserole is GREAT the following day.  You can also add a layer of canned black beans for a more substantial meal and serve with a salad.  Serve with Light Sour Cream (Tillamook is the best!).