Tuesday, June 7, 2011

Catalina Chicken with Quinoa

original recipe from Milford Ward Relief Society Cookbook

I made this dinner in double amounts yesterday so I could pack up half and take it to a friend who just had a baby. She liked it and told me that I should put the recipe up here on my recipe blog. What a good idea...considering I've already started neglecting this tasty blog!

4 large chicken breasts, boneless/skinless (or about 8 chicken tender strips, boneless/skinless)
1 small bottle Catalina salad dressing
1 package onion soup mix
1 can pineapple rings
4 servings quinoa, cooked

Put the chicken in a 9x13 pan, sprinkle the onion soup mix over it, then pour the bottle of dressing over it all. I usually shake up a little bit of water to the dressing bottle after I've emptied it and pour that in, too. It makes me feel like I'm not wasting! Top the chicken with pineapple rings. Bake at 350 degrees F for 1 hour.

While your chicken is baking, you can cook your quinoa. I was pleased as punch to discover that I could cook quinoa in my rice cooker. Last time I made quinoa, I did it on the stove, and it was pretty miserable. (Meaning, I burned the bottom.) In a rice cooker, add the quinoa (1 C. dry) and water (2 C. water) and push the "white rice" button. Tada!

Serve the chicken (with added sauce from the pan) over the quinoa. And, if you want, add a small side salad and some Oreo cookies! (I'm sure that's why my friend thought it was so good!)

Wednesday, June 1, 2011

Black Bean Brownies with Strawberry Topping

original recipe found on Allrecipes.com

After our wild and crazy long weekend, including a birthday date, birthday surprise, graduation party, Memorial day picnic, and a bout of mastitis....I think it's time for me to put up a yummy dessert recipe! (Don't worry, I made it a healthy one!)

1 can black beans, rinsed and drained (15.5oz)
3 eggs
1 TBS. ground flax seed
2 TBS. olive oil
1/4 C. cocoa powder
1 tsp. vanilla extract
3/4 C. white sugar
pinch of salt

Add all ingredients to a blender. Blend until mixed well (there will be small black flecks still, from the bean skins). Pour mixture into a greased 8x8 pan and bake at 350 degrees F for 30 minutes.

These brownies have a little bit of a different texture (they are a lot less cake/cookie like, because of the lack of flour), but they are still really yummy. Plus, they are gluten-, dairy- and soy-free....if that stuff matters to you. (I used that as an excuse to let 9 month old Gizmo eat some!) If you don't even tell your kids that these brownies are made from black beans...they won't know the difference!

Apparently, most people top these yummy brownies with chocolate chips. I, personally, prefer my brownies made into s'mores brownies by adding hot fudge, crushed graham crackers and marshmallow fluff. But, I actually decided to be a bit more healthy instead, and made this Strawberry Topping:

1lbs. strawberries, hulled and quartered (fresh is always best, but you can also use frozen)
3/4 C. white sugar
1 tsp. vanilla extract

Put all the ingredients into a medium sized pot on medium heat. Mash the strawberries a bit with a masher or a fork. Stir frequently for about 5 minutes, until the sugar appears melted and the mixture thickens a bit. Spoon over your yummy brownies!