Black Bean & Quinoa Veggie Burgers

1 cup water
½ cup quinoa, uncooked
3/4 cup oats
1/2 onion
3 cloves garlic
1 (15 oz) can black beans, drained and rinsed*
2/3 cup frozen corn, thawed
1 chipotle pepper in adobo, minced
2 Tbsp. tomato paste
1 large egg
2 tsp. ground cumin
1/4 tsp. salt

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

Place water in small saucepan.  Bring to a boil.  Add quinoa, bring to a boil and reduce to a simmer.  Cook 10 - 15 minutes until quinoa is cooked.  Remove from heat.  Note: this step can be done ahead of time.

Meanwhile, in a food processor, pulse oats until a fine meal or flour consistency.  Place in a large mixing bowl.  Place onions & garlic in food processor and pulse until finely chopped and add to mixing bowl.  Place black beans in food processor and pulse until smooth, add to mixing bowl.  Place corn and chipotle pepper in food processor and pulse until finely chopped, add to mixing bowl.  Add paste, egg, spices and cooked quinoa to mixing bowl and mix well. 

Form mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet.  Cover and refrigerate several hours or overnight.

Bake at 400° for 10 - 12 minutes on a greased cookie sheet, turning them over halfway.  Patties can also be cooked on a griddle or grill.  Heat 4 - 6 minutes on each side or until golden brown.

Serve patties with yogurt sauce and sliced avocado (optional).

*can also use 1/2 cup dry black beans that have been cooked with 1 1/2 cups water and drained.

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. coconut 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. honey
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 onion and garlic for 3 minutes.

Combine sun-dried tomatoes and broth in blender.  Blend until smooth  Pour into onion and garlic saucepan then add vinegar, honey and lemon juice; mix and 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.  Serve quinoa with steamed broccoli and cashew pieces.

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.