0 Baked Apple-Cheddar Quinoa Balls

Saturday, January 18, 2014



BBWow, these are so delicious, and they are baby-approved! 

I came across this recipe by recommendation from one of the moms in my mommy group. Turns out it's from the Little Grazers blog: http://littlegrazers.com/apple-and-cheese-quinoa-balls/

I made our own today. I adjusted it slightly for American measurements. I also misread the cooked-quinoa amount and used the entire yield from 1 cup of UNcooked quinoa. But it worked out great. 

You'll need:

Yield from 1 cup of uncooked quinoa (so, cook 1 cup of quinoa according to package directions.)
2 medium Pink Lady apples, grated and squeezed of excess water (save the juice for a yummy drink!)
3/4 cup shredded cheddar cheese
1 beaten egg
olive oil or coconut oil
1/2 tsp salt

Pre-heat oven to 350F. 

Combine all ingredients and mix in a bowl. Portion out into balls.  I used a measured scoop. Brush with some melted coconut oil or olive oil.


Bake for 30 minutes until golden brown!


Devour! They taste like Cream of Wheat (which I absolutely love) with a hint of apple sweetness and cheddar.  So good!






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2 Turkey Biscuit Pie

Thursday, November 28, 2013

If you have some leftover roast turkey or chicken, this is a super great way to use it up!




Turkey Biscuit Pie
You'll need:

3 cups shredded cooked turkey or chicken
10-12 frozen ready-to-bake biscuits
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cups chopped frozen or fresh veggies of your choice (I used peas, rainbow carrots, mushrooms and corn)
1 large yellow onion, chopped
1 stalk celery, minced
2 tsp sage
2 tsp thyme
1/4 tsp cracked black pepper
water
salt to taste
butter or olive oil for sauteeing

Preheat oven to 375F

In a large sautee pan, begin by sauteeing all the vegetables in a bit of butter or olive oil, until they are just cooked through, but still crisp.  The onions and celery will be translucent, but not browned.

Add both cans of soup, then fill each can 3/4 full with water and pour into pan, and add pepper, sage and thyme. Stir well to combine.

Fold in shredded turkey and taste for seasoning.  Only add salt after tasting, as there is quite a bit already in the soup.

Pour mixture into a large baking dish, about 9x12.

Top with frozen biscuits, enough to cover the top.  Push each one down slightly.  It's okay if they sink in, they will rise and brown beautifully!

Bake for about 30-40 minutes, until the liquid is bubbly and the biscuits are golden brown.  Check the biscuits to make sure they are cooked through and not doughy (if so, keep baking.)



Ella says this is her favorite dinner ever!

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2 Bento #278 - Bacon Heart & Toast

Tuesday, October 15, 2013


Who doesn't need a little bacon now and then...and in the shape of a HEART?! This was completely accidental when I started arranging it, but it turned out really cute. Some Texas toast to go with the bacon, and cubes of cheese make up the entree, with fresh organic kiwi, organic cucumbers and cherry tomatoes.



Bento #278 - Applewood smoked bacon, Texas toast, cheese, organic cucumbers, tomatoes and kiwi.  Snack - Organic black plum.

Items used in this lunch:


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