Quinoa and Black Bean Loaf

I am trying to get back on the band wagon with Meatless Monday.. I really enjoy beans and so does the rest of the family.. But I am trying to stay away from beans and rice with veggies or chilis.. I want to try to be more inventive with vegetarian meals.. So I came across this recipe on the “Happy Herbivore” blog and thought that I would give it a try.. I added Zucchini 🙂

Here is the recipe:

1 15oz can of black beans mashed with a fork
1 onion, diced 
2 cloves of garlic, minced
1 carrot, grated 
2 celery stalks, minced
1c mushrooms, roughly chopped
1 zucchini, grated
1c cooked Quinoa
1tbsp italian seasoning
2tbsp ketchup
2tbsp soy sauce.. The recipe called for Tamari, but I didn’t have any.

Preheat your oven to 350.. Cook the quinoa (2 c water, bring to boil add 1 c of rinsed quinoa.. Bring the heat down to med and let simmer, until liquid is gone). Spray a loaf pan with cooking spray.. Mix all the ingredients together and pack firmly in the loaf pan.. Cook for 45min-1hr or until brown.. Let sit for 15-20min before serving.. 

We had this with mashed califlower and potatoes and steamed brussel sprouts.

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Turkey Stuffed Peppers

SkinnyTaste has yet to let me down.. So tonight I am try yet again one of Gina’s recipes.. It is a lighter version of stuffed peppers by using ground turkey instead of ground beef.. I hope that you will try this recipe 🙂 Thanks again SkinnyTaste 🙂

Ingredients:

  • 1 lb lean chopped turkey meat
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • salt to taste
  • 3 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • Olive oil spray
  • 1/4 cup reduced fat shredded cheese

Directions:
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.