Black Bean & Quinoa Veggie Burgers

½ cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour

Yogurt Sauce:
½ cup plain fat-free Greek yogurt
1 Tbsp honey
1 Tbsp Dijon mustard

Directions:

Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.

When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce.

Yield: 6 burgers with 1 1/2 tablespoons yogurt sauce (nutrition information excludes bun)

Italian Sausage Soup

1 Italian sausage

1 onion, chopped

2 cloves garlic, minced

3 Tbsp. olive oil

3 potatoes, peeled & cubed

4 cans chicken broth

1 cup half and half

Fresh bacon bits

Kale, chopped (optional)

Cook sausage in oven for 30 minutes at 350 degrees.

Meanwhile, in a large pot, caramelize onion and garlic in olive oil. Add chicken broth and bring to a boil. Add potatoes and boil for about 10 or 15 minutes or until the potatoes are tender.

When sausages have finished baking, slice and add to soup.  Add bacon bits, kale and half and half. Season with salt and pepper to taste.  Simmer until hot.

Honey Baked Lentils over Quinoa

1 cup lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
1/2 tsp. chopped ginger
1 clove chopped garlic
1 chopped onion (small)
Salt and pepper to taste
1 cup quinoa
2 cups water or broth

Preheat over to 350 degrees.

Combine ingredients in a covered baking dish and bake until tender, about 90 minutes.

Meanwhile, add quinoa to water and bring to a boil.  Reduce heat, cover and simmer about 15 minutes, until water is absorbed and quinoa is tender.

Serve lentils over quinoa.

Broccoli-Cashew Quinoa

1 Tbsp. oil
2 cloves garlic, minced
1 small red onion, finely diced
1/2 cup sun-dried tomatoes, chopped
2 cups broth
1 Tbsp. white wine vinegar
1 Tbsp. agave or sugar
1 Tbsp. lemon juice
1 cup quinoa, uncooked
1/2 tsp. salt
4-6 cups broccoli
1 cup cashew pieces

Heat oil over medium heat in a saucepan and saute the onion and garlic for 3 minutes.  Add sun-dried tomatoes, broth, vinegar, agave and lemon juice; bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer covered for about 15 minutes or until liquid is absorbed and quinoa is tender.

Meanwhile, steam broccoli.  Toss steamed broccoli and cashew pieces with quinoa.

Barbecue Chicken Quinoa

2 chicken breasts
1/2 bottle barbecue sauce
1 cup quinoa
2 cups water
1 can corn, drained
1 can black beans, drained and rinsed
1 avocado, chopped
2 Tbsp. Cheddar or Mozzarella cheese, shredded
Cilantro

Put chicken in crock crock-pot and cover with barbecue sauce.  Cook on low for 4-6 hours.  Shred, set aside.

Place quinoa and water in medium size sauce pan.  Bring to a boil then cover and simmer until water is absorbed and quinoa is tender, about 15 minutes.  Remove from heat and mix in corn, beans and avocado.

Plate quinoa then top with shredded chicken, cheese, scallions and cilantro.

Chocolate Ganash Frosting

1 cup heavy cream

2 Tbsp. corn syrup

3 1/3 cups chocolate chips (any type*)

Pinch of salt

1 cup powdered sugar (approx)

1 tsp. vanilla

2 sticks unsalted butter, cut into pieces

Heat the cream and corn syrup in the microwave for 2 to 2 1/2 minutes.

Meanwhile, put chips in a mixing bowl and add salt. Slowly pour in hot cream and let sit for about 1 minute.  Stir the chips until melted.

Beat in powdered sugar and vanilla.  Gradually beat in butter until fully incorporated.

Chill in the refrigerator until set, about 30 minutes (will appear stiff). Beat until fluffy and spreadable. (add more powdered sugar until desired consistency).

*Milk chocolate chips and white chocolate chips are best.  Semi sweet is also good for a real dark chocolate but kind of a bitter taste.

Doctored Cake Mix Cupcakes

1 cake mix (any flavor)

1 (3.4 oz.) pkg. instant pudding (any flavor that goes with the cake mix you choose)

1 cup sour cream

1/3 cup vegetable oil

1/2 cup water

4 eggs

Combine ingredients and mix on medium for 2 minutes.  Increase to high and mix for three more minutes.  Pour into lined muffin tins.

Bake at 350 for 20 min.