Quinoa Pasta with Ground Turkey “Meat Sauce” and Roasted Green Beans

My last recipe was stuffed sweet peppers … THIS RECIPE is basically the same items transformed into a second meal (don’t you love when that happens??)

 

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This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 500 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 8-10 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • 10-15 white mushrooms
  • 4 oz. Quinoa Pasta ( I used Andean Dream for this recipe)
  • Plum Tomatoes (to your liking)
  • 2 cups green beans
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Preheat the oven to 350 degrees
  • Clean out and chop up the sweet peppers and put them to the side
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Wash off and chop up the mushrooms and put them to the side
  • Clean off the green beans and cut off the ends to any beans that need to be cleaned up and put them to the side.
  • Put a pot of water on the stovetop to boil
  • Place the beans on a baking sheet and spray with a small amount of olive oil spray and sprinkle with garlic powder, onion powder, pepper and seasonings – roast them for about 15-20 min.
  • Once boiling put in 4 oz of quinoa pasta (usually takes about 14 minutes to cook through)
  • Put a little bit of olive oil in a separate pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes, mushrooms and tomatoes to the mix and let them cook down.
  • Once the turkey is done cooking, and the pasta is done cooking combine the two.
  • Add a little bit of olive oil on top, and mix the entire pasta dish.
  • Serve and Enjoy :)

I loved this dish, and will definitely be making it more often!  Hope you love it too!

Happily and Healthily Yours,

Kristin

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Lemon Garlic Grilled Chicken Burger on Top of a Kale / Quinoa Shells “Pasta Salad” – Day 26

This meal was quick, easy, tangy and tasty :).  LOVE! 

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Quinoa Pasta Shells (Either use Andean Dream: http://www.andeandream.com/OtherProducts.html or Harvest http://www.quinoa.net/145/163.html)
  • 5-7 oz. Frozen Kale
  • 3-4 oz. Lean Ground Chicken Burger (Homemade)
  • Lemon Juice
  • 1 Garlic Clove
  • Garlic Powder
  • Extra Virgin Olive Oil

Directions:

  • Place frozen Kale in a pan on the stove with 1/8 cup water and turn on a medium heat to defrost.
  • Once defrosted sprinkle kale with fresh garlic and lemon juice
  • Let cook for about 5-10 minutes
  • Boil Water for Quinoa pasta
  • Put Quinoa Shells in water to cook
  • Heat a pan with a little bit of coconut oil and place chicken burger in the pan
  • Sprinkle the burger with either minced garlic or garlic powder (depending on how potent you like it) and lemon juice as it cooks (both sides).
  • Cut up your chicken burger when it’s finished cooking
  • Place quinoa shells on plate, top with lemon / garlic kale and top with garlic / lemon burger.
  • Sprinkle with a TINY bit of extra virgin olive oil
  • Serve and Enjoy :)

Happily & Healthily Yours,

Kristin

 

Quinoa Shells with Pan Seared Bay Scallops & Broccoli Rabe in a Lemon / Olive Oil Sauce – Day 15

I am obsessed with broccoli rabe, but some people aren’t too fond of the bitterness – so, you can always replace broccoli rabe with regular broccoli / spinach or kale!

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Quinoa Pasta Shells (Either use Andean Dream: http://www.andeandream.com/OtherProducts.html or Harvest http://www.quinoa.net/145/163.html)
  • 1/2 cup – 1 cup Frozen Broccoli Rabe (or fresh)
  • 4 oz Frozen Bay Scallops (I used Northern Chef All Natural Bay Scallops)
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Garlic Powder
  • Lemon Juice
  • Extra Virgin Olive Oil

Directions:

  • Defrost Bay Scallops – Set Aside
  • Defrost Broccoli Rabe – Set Aside
  • Bring water to a boil for the quinoa pasta
  • Put quinoa pasta in the water and cook
  • Heat one pan with coconut oil and put the broccoli rabe in the pan
  • Sprinkle with lemon juice and garlic powder
  • Heat another pan with coconut oil and out the bay scallops in the pan
  • Sprinkle with Garlic Powder and cook until slightly browned
  • Combine shells / broccoli rabe and bay scallops and sprinkle with Extra Virgin Olive Oil and Lemon juice
  • Serve and Enjoy 🙂

Happily & Healthily Yours,

Kristin

 

Quinoa Pasta with Shrimp and Sautéed Kale -Day 1

This recipe is super simple, and can be put together in under 20 minutes (which is key when you’re running around like I am).  

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This recipe will make 1-1 1/2 meals

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 3 oz Pre-Cooked Frozen Shrimp (Peeled & Deveined)  – Some people disagree with using frozen shrimp, I have no problem with it – but, if you’d rather use fresh shrimp you can get it at any grocery store / seafood shop.
  • 10 oz Frozen Kale – Again, some people prefer fresh.. but I like to be quick, so frozen works for me.  I make the full 10 oz. because – well, who won’t eat leftover kale?!
  • 2 oz. Quinoa Pasta (I used Andean Dream Gluten / Corn Free http://www.andeandream.com/OtherProducts.html)
  • Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Ground Pepper
  • Fresh Garlic (amount to your taste – I used 2 cloves)

Directions:

  • Thaw frozen shrimp
  • Thaw frozen kale
  • Heat a pan on medium to low for about 1 minute
  • Put pasta water on heat to begin boiling
  • Add Coconut Oil and fresh Garlic to pan and let sit for about a minute
  • Add Kale and Shrimp to the Oil / Garlic mixture
  • Add about 2 oz. of chicken broth to the oil / garlic / kale / shrimp mixture
  • Let the Kale and Shrimp Sautee for about 10 minutes
  • While the Kale and Shrimp is Sautéing add the Quinoa Pasta to boiling water
  • Once the Pasta is finished Mix the Sauteed Kale and Shrimp with the Pasta (along with the oil / garlic sauce leftover).
  • Mix together and ENJOY!