A few months ago I posted a recipe for stuffed peppers using orzo. I had a friend ask if you could substitute Quinoa for the orzo and I said that I did not see why you could not if you can’t eat anything with wheat or gluten in it. Quinoa is a good alternative. A few weeks ago I made some Quinoa following the basic cooking directions on the box. I used chicken stock instead of water for flavor. I not dislike it I still thought that it lacked something in the flavor department. While my husband and I were trying to come up with ways to add flavor to the Quinoa he came across this recipe.
I was thinking that this might make a good side dish for Feta Chicken Bake.
4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.
Crispy Macaroni & Cheese
From: Campbell’s Kitchen
Prep Time: 20 minutes
Bake Time: 20 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 tsp. prepared mustard
Generous dash ground black pepper
3 cups hot cooked elbow pasta
2 cups shredded Cheddar cheese
1 can (2.8 oz.) French fried onions
Directions:
MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.
TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.
Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.
Prep Time:10 min
Start to Finish:15 min
Makes:6 servings
Couscous-Vegetable Salad
1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar
1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.
This recipe belong to one of my aunt’s on my moms side of the family. I always liked making this during the thanksgiving or Christmas. It can be made anytime but I think of it as a holiday dish.
Aunt Nona’s Vegetable Casserole
Serves 6
Ingredients
2 cans Veg-All (drained)
1 cup chopped water chestnuts
1 cup chopped onions
1 cup grated cheddar cheese
3/4 cup mayo
1 stack of Ritz crackers
1 stick of butter (melted)
Directions
Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.
Ingredients
* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned
Ingredients
2 cans Veg-All (drained)
1 cup chopped water chestnuts
1 cup chopped onions
1 cup grated cheddar cheese
3/4 cup mayo
1 stack of Ritz crackers
1 stick of butter (melted)
Directions
Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over vegetables. Bake @ 350 degrees for 30 minutes.
1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix
1/2 cup chopped sundried tomatoes, packed in oil, drained
3 cups packed chopped spinach
1/3 cup crumbled feta cheese
In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.
Remove from heat; cover and let stand 5 minutes.
Fluff couscous lightly with a fork. Add spinach, one handful at a time,
stirring well after each addition. Cover; let stand 2 minutes.
Toss with a fork and sprinkle with cheese before serving.
I got this recipe from my sister. We made it for christmas day dinner and it was very tasty
8 baking potatoes.
1 cup sour cream
8 oz package cream cheese, softened
4 tablespoons butter
1/3 cup chopped chives
Salt
Peel potatoes, quarter and boil until tender. Drain water, add butter, mash potatoes until smooth.
Blend in mixer, sour cream and cream cheese until smooth. Combine mixture with mashed potatoes. Add chopped chives. Add Salt and pepper to taste. Put in 2 quart casserole dish greased with butter. Sprinkle paprika on top. Bake at 350 degrees for 25 minutes.
Tip: once mixed together, check consistency. If too dry, add more sour cream until smooth and creamy.