Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms

I've been seeing this recipe for Broccoli-Quinoa Casserole all over Pinterest lately.  Sounds yummy, but I don't use cream of anything soup.  And I don't like mayonnaise.  And why would you add sugar (natural or otherwise)?  I also like my bakes extra saucy.  So I used this recipe idea as a springboard and came up with my own version.  Using leftover veggies.  You can use whatever veggies you like (peas? zucchini? bell peppers? artichokes?).

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms
Inspired by this recipe.


Ingredients:

• 3 tablespoons butter, divided
• 1/2 onion, chopped
• 1 package mushrooms, chopped (about 1 cup)
• 2 tablespoons whole wheat flour
• 1 can evaporated skim milk
• 1 cup milk (I used 2%)
• 1.5-ish cups shredded reduced-fat cheddar
• 1/2-ish cup crumbled feta
• Tastefully Simple Seasoned Salt
• 2-ish cups steamed broccoli, chopped
• 1-ish cup steamed asparagus, cut into 1" pieces
• 2-ish cups cooked quinoa

 Directions:

• Pre-heat oven to 350 degrees, F. 
• In a large pot, melt 1 tablespoon butter over medium heat.  Add the onion and stir a few minutes to sweat.  (The onions, not you.  Haha!)  Add the mushrooms and cook until soft. Transfer to a clean plate.
• Melt the other 2 tablespoons butter in the pot.  Add the flour and whisk for a minute.  It will become a thick paste.  Add both milks  and bring to a low boil (stirring often) to thicken.
• Turn off the heat.  Add both cheeses and and a few shakes of TSSS and stir until melted.  Add the cooked veggies and quinoa, toss to coat everything completely.  Adjust TSSS as needed.
• Pour the mixture into an 9x13 (or equivalent) baking dish.  Bake for 30 minutes until bubbly.  Remove from oven and let sit for 10 minutes before serving.

Mozzarella, Tomato and Avocado Salad

This was so simple, yet so delicious.  It has 3 of my favorite foods: cheese, lusciously sweet grape tomatoes, and rich creamy avocado.  The original recipe calls for fresh herbs, but I only had dried, so that's what I used.  My local supermarket carries BelGioioso (LOVE!) mozzarella "pearls", which are the perfect size for this dish.

I made just enough for a single serving for me, but this dish is very easily made in medium batches for a family, or big batches for a party.  

Mozzarella, Tomato and Avocado Salad
Taken from this recipe.

Ingredients:

• 1 oz. mozzarella "pearls", drained
• 1 small handful grape tomatoes, halved
• 1/2 avocado, diced
• juice of 1/2 a small lime
• a couple dashes of salt and black pepper
• a dash of dried basil
• a drizzle of extra virgin olive oil

Directions:

• Toss everything together in a bowl.

You can cover and refrigerate for 1 hour to let everything marinate, or do as I did today (last-minute-like) and eat it right away.

Mac and Cheese

Basic mac & cheese modified to be SBD-friendly. I just used reduced-fat cheddar today, but you can mix in any other type of cheese to your liking.  It's delicious with gruyere, but I've yet to find a reduced-fat gruyere that would keep this on the SBD straight and narrow.

Mac and Cheese

Ingredients:

• 4 tablespoons Smart Balance
• 4 tablespoons whole wheat flour
• 2 cups skim milk
• Tastefully Simple Seasoned Salt to taste
• 2 cups reduced-fat cheddar, shredded
• 1 cup cubed ham (tonight I used leftover Honeybaked from Thanksgiving)
• 1 pound whole wheat elbow macaroni, cooked to al dente per box instructions
• 3 tablespoons grated parmesan
• 3 tablespoons whole wheat panko bread crumbs

Directions:

• Pre-heat oven to 375 degrees F.
• In a large skillet, melt Smart Balance over medium-high heat.  Add the flour and whisk into a paste.  Continue whisking for a couple of minutes so the flour cooks and loses its raw taste
• Add milk and seasoned salt and continue whisking until smooth.  Bring to a boil to thicken.
• Remove from heat.  Add cheese and continue whisking until the cheese is completely melted.
• Stir in ham and macaroni.  Pour into a baking dish.
• In a small bowl, mix the parmesan and bread crumbs.  Sprinkle on top of mac and cheese.
• Bake for 20 minutes.