Buffalo Chicken Quinoa Bites

These are intended to be made into appetizers by using a mini-cupcake pan which I have done. On another occasion, I used the normal size cupcake pan and have eaten them for lunch. They freeze well. 

Ingredients

• 1 cup cooked quinoa
• 1 large egg****
• 1/4 cup chopped onion
• 1 cup finely chopped cooked chicken
• 1/4 cup Frank's buffalo sauce (I used about 1/3 cup for more spice)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup panko bread crumbs
• 1/2 tsp minced garlic
• salt and pepper to taste
• **** I added Flax Seed & Water as an egg substitute****
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Instructions

1. Preheat oven to 350 degrees.
2. Mix together all ingredients.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top, and press down gently to compact.
4. Bake for 25-30 minutes.

Notes:

Nutritional Information for 4 bites (mini cupcake size) per My Fitness Pal: Calories - 109, Fiber - 1, Fat - 4, Protein - 8, Calcium - 6, Carbs - 11

Tomato Pie

Brian made this recipe and it was good, but not so healthy. I'd like to change a few ingredients and see if the taste can stay the same without the fat. If it works, I'll adapt the recipe. 

Servings: 4  |  Prep Time: 20 Minutes  |  Cook Time: 30 Minutes

Ingredients:

1 refrigerated pie crust
3 small tomatoes (about 4 oz. each), peeled and sliced
1 c. loosely packed fresh basil leaves, coarsely chopped
4 green onions, chopped (1/2 c.)
1 c. Hellmann's® Light Mayonnaise
1 c. Schnucks shredded mozzarella cheese (about 4 oz.)
1 c. white cheddar cheese (about 4 oz.), shredded

Directions:

1. Prebake pie crust as label directs. After prebaking crust, set oven temperature to 350°F.

2. Arrange sliced tomatoes, basil and green onions in bottom of prebaked crust. In medium bowl, combine mayonnaise and cheeses; spread cheese mixture over green onions. Bake 30 min. or until top is lightly browned. For easier slicing, cool pie on wire rack 10 min.; serve warm.

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce.