Author: Michael Hetrick

Chickpea, Avocado and Quinoa Lettuce Wraps

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Chickpea, Avocado and Quinoa Lettuce Wraps
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Image Source/Recipe Source:www.simplyquinoa.com

Keyword: Entrée
Servings: 6
Ingredients
  • 1 can (15 oz) chickpeas (garbanzo beans) drained + rinsed
  • 1 medium avocado
  • 1/4 cup cooked quinoa substitute brown rice
  • 1/4 cup cilantro chopped
  • juice of half a lime
  • salt and pepper to taste
  • 1 head romaine lettuce
  • Optional toppings: sliced cherry tomatoes, chopped cilantro, sour cream, tahini
Instructions
  1. Add the chickpeas and avocado to a large bowl. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.

  2. Stir in quinoa, cilantro and lime juice. Add salt and pepper to taste.

  3. Divide into lettuce leaves and top with desired toppings.

Recipe Notes

Recipe by Simply Quinoa

Vegetable Chili

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Vegetable Chili

Image Source:/cookieandkate.com

Keyword: Entrée, Soup
Ingredients
  • 1 medium onion
  • 2 cans low-sodium diced tomatoes
  • 2 medium carrots
  • 1 cup water
  • 1 large bell pepper
  • 1 tbsp canola oil
  • 1 can low-sodium black beans drained
  • 2 tbsp chili powder
  • 1 can corn drained
  • chicken or ground turkey meat optional
Instructions

  1. Rinse, peel, and dice onion and carrots. Rinse and dice bell pepper. In colander, drain and rinse black beans.

  2. In colander, drain and rinse black beans.

  3. Add beans, tomatoes, water, and chili powder to pot and mix well. Lower heat to medium. Cook until all flavors have been blended, about 15 minutes.

Tuna Patties

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Tuna Patties

Image Source/ Recipe Source: www.simplyrecipes.com

Ingredients
Sauce
  • 1/2 cup plain low-fat Greek yogurt
  • 1/3 cup chopped tomatoes
  • 1 tbsp onion finely chopped
Tuna Patties
  • 2 6 oz. cans tuna drained and flaked
  • 3/4 cup quick or old fashioned oats uncooked
  • 1/3 cup skim or low-fat milk
  • 2 tbsp onion finely chopped
  • 1 tsp dill weed
  • 1/4 tsp salt
Instructions

  1.  For sauce, combine all ingredients; mix well. Chill. 

  2. For tuna cakes, combine remaining ingredients except margarine; mix well. Shape to form 5 oval patties about 1-inch thick.
  3. Pan fry in margarine over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

Salsa Chicken

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Salsa Chicken

Servings: 4 people
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 16 oz bottle chunky salsa
  • 3/4 cup low-fat cheddar cheese
  • 1 8 oz can corn
Instructions
  1. In a large baking dish pour a small amount of Salsa on the bottom of the dish and sprinkle some corn.
  2. Trim off any excess fat off chicken breasts and place on top of the salsa/corn mixture in the dish.
  3. Pour the remaining salsa and corn over the chicken and cover with foil.
  4. Bake at 350 for 45 minutes
  5. When done, sprinkle the cheese over the chicken and place the oven on Broil and cook, uncovered, until the cheese is melted and slightly browned.

Pesto Chicken Pasta Salad

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Pesto Chicken Pasta Salad

Image Source/ Recipe Source: www.lindasbestrecipes.com

Ingredients
  • 1 pound whole wheat pasta cooked
  • 2 cups pre-cooked or canned chicken chopped or shredded
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup shredded parmesan cheese
  • 1/2 cup basil pesto
  • Pepper to taste
Instructions
  1. Cook pasta according to package instructions and place in a large bowl.
  2. Add chicken, tomatoes, and parmesan cheese to bowl with pasta.
  3. Add pesto. Toss to combine.
  4. Top with pepper and parmesan cheese, as desired.
  5. Serve immediately or cover and chill before serving.