Magno Quinoa Salad

submitted by Heather C. Original Recipe Here
Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Peach & Sausage Breakfast Squares

submitted by Heather C.

Ingredients

• 1 can (15-1/4 ounces) sliced peaches
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup maple syrup
• 1 tablespoon butter
• 2 cups pancake mix
• 1 egg, beaten
• 2 tablespoons canola oil
• 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

• Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
• Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.

Jalapeno Turkey Burgers

Submitted by Heather C. Original Recipe Here.
All you need:2 pounds 93%-lean ground turkey1/4 c. finely chopped green onions2 tbsp chopped Hy-Vee jalapeno peppers1 garlic clove, minced1 tsp Hy-Vee Worcestershire sauce1/2 tsp Hy-Vee salt1/8 tsp Hy-Vee ground black pepper5 tbsp Hy-Vee light ranch dressing3 tbsp Hy-Vee light sour cream8 slices Hy-Vee pepper jack cheese8 Hy-Vee bakery hamburger bunsLettuce leaves, for serving


All you do:In a large mixing bowl combine ground turkey, green onions, jalapeno peppers, garlic, Worcestershire sauce, salt and pepper. Form into 8 patties. Cover and chill patties for 1 hour. Mix ranch dressing and sour cream together and chill. 


Heat grill to medium. Place patties on rack. Flip two to three times for even cooking and browning. Cook 12 to 14 minutes total or until internal temperature reaches 165 degrees. Place 1 slice pepper jack cheese on top of each burger while still on the grill and let melt. 


Split buns in half and place cut-side-down on grill rack over indirect heat. Grill until golden brown, about 2 minutes.


Place lettuce leaves and a burger on the bottom of each bun and top with 1 rounded tablespoon ranch sauce and top of each bun.


Daily nutritional values:6% vitamin A2% vitamin C20% calcium20% iron


Nutrition information per serving:Calories: 420 Carbohydrate: 34g Cholesterol: 110mg Dietary Fiber: 1g Fat: 18g Protein: 32g Saturated Fat: 8g Sodium: 710mg Sugar: 6g Trans fats: 0g 

Chicken Parmigiana

Submitted by Heather C.

Ingredients

• 1/2 cup seasoned or dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 3 tablespoons spaghetti sauce mix
• 1-1/2 teaspoons garlic powder
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup Italian salad dressing
• 1/2 cup meatless spaghetti sauce
• 1/4 cup shredded part-skim mozzarella cheese

Directions

• In a shallow bowl, combine the first four ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Original Recipe found here. 

Turkey & Rice Casserole

Submitted by Heather C.


I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.

Ingredients

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons butter
• 2 cups milk
• 1-1/4 cups uncooked instant rice
• 2 cups diced cooked turkey
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup seasoned stuffing cubes
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
• Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.

Original Recipe found here.

Steamburgers

My mom made this for us when we were growing up.  Since she grew up in Rapid City, these were called Steamburgers. Or you could call them Maid Rites or Sloppy Joes. Whatever you call them, they are good.

2 lb. ground beef
1 T dried onion
1 can chicken gumbo soup (I have been buying the Light Chicken Gumbo Soup and haven't noticed a difference at all) (This is found in with the soup, along with Cream of Chicken, etc.)
2 T mustard
2 T Worcestershire sauce
1/2 c. ketchup
1/2 c. brown sugar

Brown burger with onion, salt and pepper. Drain if greasy. Add remaining ingredients & simmer covered 10-15 minutes (or until hot throughout) stirring occasionally.

This also works great in the crockpot.

Chicken Manicotti

Submitted by Heather C.
One of our favorites--I love that it freezes well.
Ingredients

• 1 tablespoon garlic powder
• 1-1/2 pounds boneless skinless chicken breasts
• 16 uncooked manicotti shells
• 2 jars (26 ounces each) spaghetti sauce, divided
• 1 pound bulk Italian sausage, cooked and drained
• 1/2 pound fresh mushrooms, sliced
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 2/3 cup water

Directions

• Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
• Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
• Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
• To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11 g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate, 3 g fiber, 41 g protein.


Original recipe found here.