Tag Archives: easy

Mexican Chicken Quinoa Casserole

Unfortunately I forgot to take a picture after making this dish, promise to take one next time!

Let me know things you add or change up in this recipe, thanks.


1 cup of quinoa

1 chicken breast

2 cans Herdez Green Sauce – Salsa Verde 7 oz

1 can Amy’s Organic Refried Black Beans — 15.4 oz

1 white onion

2 cloves garlic

1 bell pepper (I love green but the choice is yours)

1 yellow zucchini

1/2 cup goat cheese

1 avacado

1 cup non-fat plain Greek yogurt

How to:

(Pre-heat oven to 425 degrees)

1 – Cook your quinoa (How to Cook Quinoa – Low Calorie Cooking – About.com) and put it off to the side.

2 – Cut the chicken breast into cubes and brown in pan with a small amount of olive oil, salt and pepper to taste. Add to the pot with the quinoa.

3 – Dice the white onion and saute in pan with a small amount of olive oil, add garlic and mix until translucent. Add diced bell pepper and yellow zucchini.

4 – Combine the veggies into the quinoa with chicken. Pour one can of the verde sauce into the pot and stir until well incorporated.

5 – Spray glass baking dish with Pam. Line glass baking dish with the refried black beans, spread with spoon.

6 – Spoon the veggie chicken quinoa mixture over the beans and pour the 2nd can of verde sauce over the top. Add diced goat cheese on top of the casserole.

Place into oven for 25-30 minutes or until golden brown deliciousness!

Add cubed avocado and non-fat Greek yogurt for toppings.

Happy health and late national running day all.

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Brunchin’ In Denver

So my good friend just recently bought a house with her husband in Denver. The lovely couple planned a brunch on New Year’s day. I have decided to show you what I pre-made since from tomorrow on life is going to be hectic with work, working out, and NYE plans! I created mini fritattas bites for everyone to enjoy.


Here is what you will need:

  • 2 mini muffin tins
  • Cooking Spray
  • 6 Eggs
  • Salt
  • Pepper
  • Fat Free Milk
  • Pine Nuts
  • Basil Pesto
  • Sun Dried Tomatoes
  • Goat Cheese


To get started turn your oven on bake at 400 degrees and spray the mini muffin tins with cooking spray.

Mix the 6 eggs with a dash of milk, salt and pepper. Pour the mixture into the mini muffin tins about half way full. Toast the pine nuts and add 2 to each mini fritatta. Cook for about 10 minutes or until eggs rise.


Too ensure they are cooked all they way the should have a thin crust-like layer like this:


Remove the tins from the oven and add the toppings! Pesto first, then sun dried tomatoes and topped with goat cheese.


Since I am making these in advance I remove the mini fritattas into a baking pan and cover in the fridge until brunch and pop in over for and then time chow down!!! ImageThis recipe makes 24 servings/mini fritattas so bring your appetite and enjoy.


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