One-Pot Chicken, Quinoa, Mushrooms and Spinach - Strict 30 Approved

Author: Dara Michalski | Cookin' Canuck

http://www.cookincanuck.com/2015/09/one-pot-chicken-quinoa-mushrooms-spinach-recipe/
Serves: Serves 6

Ingredients

• 6 boneless, skinless chicken thighs, trimmed
• ¾ tsp crushed, dried rosemary
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp olive oil, divided
• ½ yellow onion, chopped
• 8 oz. crimini mushrooms, sliced
• 1 cup quinoa
• 2 cups low-fat chicken broth
• 1 ½ cups sliced spinach leaves
• Sea salt and pepper, to taste

Instructions

1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
4. Stir the quinoa and broth into the vegetables. Bring to a boil, then reduce cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa and cook until the liquid is absorbed and the chicken is cooked through, about 15 minutes.
5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Nutrition Information

Serving size: 1 thigh + ¾ c quinoa mixture | Calories: 257.8 cal | Fat: 7.3g | Saturated fat: 1.2g |Carbohydrates: 22.2g | Sugar: 1.2g | Sodium: 621.3mg | Fiber: 2.9g | Protein: 24.8g |Cholesterol: 76.7mg

Ground Turkey with Quinoa Pasta - Strict 30 Approved

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)
https://kwrecipes.wordpress.com

Ingredients Needed:

• 8 oz. Jennie-O Ground Turkey Meat (93/7 mix)
• 8-10 Mini Sweet Peppers
• 10-15 white mushrooms
• 4 oz. Quinoa Pasta 
• Plum Tomatoes 
• 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.

Turkey Sausage and Quinoa Stuffed Portobello Mushrooms - Strict 30 Approved

EACH MUSHROOM YIELDS 135 CALORIES

Ingredients:

6 portobello caps, scraped out and lightly brushed with avocado oil

1/2 c. uncooked organic quinoa

1 c. of water or low sodium, organic chicken broth

4 turkey sausages

1 egg

1 med red pepper, diced

1 half sweet onion, diced

2 garlic cloves, peeled

2 teaspoons avocado oil

1 tsp. basil

1/2 tsp. crushed red pepper

Directions:

Preheat oven to 350 degrees.

Rinse quinoa.  Combine with 1 cup of water or low sodium, organic chicken broth in a pot.  Bring to a boil.  Turn heat on low, cover, and cook for 15 min.  Let cool for 5 min, fluff with a fork, and set aside in a mixing bowl.

In a pan, heat on medium 2 tsp of avocado oil.  Pan fry turkey sausage until browned on all sides.  Remove links and finely chop in food processor or blender.  In same pan with sausage drippings, saute diced pepper and onion, and grate in two cloves of garlic.  Add finely chopped sausage and sauteed veggies to bowl with quinoa.

Scramble one egg in a separate bowl and add to quinoa mixture.   Add basil and crushed red pepper.  Mix with a spoon.

Stuff each mushroom with mixture and lay on a pan.  

Cook in oven for about 35-45 min.  

Cover with foil last ten min to prevent from burning tops.

Crockpot Chicken Quinoa - Strict 30 Approved

Ingredients:
1 cup of quinoa, rinsedOne (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

HOW TO PREPARE

1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours.
2. Check chicken to ensure it is cooked through.

3. Remove chicken and shred it with two forks. Return to slow cooker.