Turkey-and-Quinoa Meat Loaf

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 1 zucchini, shredded
• 3/4 cup chili sauce or ketchup
• 2 large egg whites
• 1 small red onion, finely chopped
• 1 tbsp. chopped fresh flat-leaf parsley
• 1 1/2 tsp. dried Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. ground skinless turkey breast

Makes 6 Servings (1 slice per serving)

1. Bring water to a boil in a small saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Remove saucepan from heat; fluff quinoa with fork and let cool slightly.
2. Meanwhile, preheat the oven to 375. Line bottom of 9 x 13-inch baking dish or baking pan with parchment paper.
3. Squeeze zucchini dry and put in large bowl. Stir in 1/4 cup of chili sauce or ketchup, egg whites, onion, parsley, Italian seasoning, salt, and pepper. Add turkey and quinoa; stir until combined well but not overmixed.
4. Transfer turkey mixture to prepared baking dish and shape into 5 x 11-inch loaf. Spread remaining 1/2 cup chili sauce or ketchup on top of loaf.
5. Bake for 50 minutes or until instant-read thermometer inserted into center of loaf registers 165 F. Let stand for 5 minutes. Cut into 6 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Meatloaf is a wonderful comfort food and it can be good for you with the right ingredients. This meatloaf is gluten free because it uses quinoa instead of bread crumbs. This meatloaf also uses ground turkey breast instead of ground beef. Ground turkey meatloaf is actually delicious plus it's leaner in protein. I highly recommend adding minced garlic to the meatloaf because garlic always makes everything taste better. I also recommend using homemade ketchup in this recipe because it's better for you and you know what's in the ketchup. Don't forget the vegetables with the meatloaf to make your dinner more filling, colorful and delicious.

Quinoa & Apple Breakfast Cereal

Ingredients:

• 1 cup quinoa, rinsed
• 1 tsp. canola oil
• 1 tbsp. unsalted butter
• 2 apples, peeled, cored, & cut into 3/4-inch chunks
• 2 cups water
• 1/4 cup fat-free milk
• 3 tbsp. granulated brown sugar
• 1/2 tsp. cinnamon & additional for sprinkling

Makes 4 Servings (2/3 cup per serving)

1. Put quinoa in medium bowl with enough water to cover and soak 5 minutes; drain in fine-mesh sieve, Rinse under cold water and drain again.
2. Heat oil in large skillet over medium heat. Add 1/2 tablespoon of butter and cook until melted and sizzling. Add apples and cook, turning occasionally, until softened and beginning to caramelize, 5-10 minutes; remove skillet from heat and keep warm.
3. Meanwhile, combine quinoa and 2 cups water in medium saucepan and bring to boil over medium-high heat; boil 1 minute. Reduce heat to low and simmer, covered, until quinoa is tender and liquid is absorbed, about 10 minutes. Remove saucepan from heat and fluff quinoa with fork. Stir in remaining 1/2 tablespoon butter, milk, brown sugar, and 1/2 teaspoon of cinnamon until butter is melted; stir in apples. Spoon evenly into 6 bowls and sprinkle with cinnamon.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meal Cookbook. This is a wonderful alternative to a traditional oatmeal. It's creamy and flavorful and will quickly fill you up. Quinoa is high in fiber and other nutrients. You can also add a touch of raisins, dried cherries, cranberries, and apricots to this cereal and it will still be good. if you don't finish this cereal, wrap it in plastic, put in the refrigerator, let it sit overnight and eat it for breakfast the next day and it will still be delicious. I highly recommend adding a touch of nutmeg along with the cinnamon for a more flavorful taste.

Grilled Beef Tenderloin with Quinoa, Green Beans & Roasted Peppers

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 2 cups fresh beans, bias-sliced into 2-inch pieces
• 4 beef tenderloin steaks, cut 1 inch thick (about 1 lb. total)
• 1 tbsp. fennel seeds, crushed
• 2 tbsp. extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 cup bottled roasted red &/or yellow bell peppers, drained and chopped
• 2 tbsp. red wine vinegar
• 1 tbsp. pitted kalamata olives
• 2 tsp. fresh flat-leaf parsley, chopped

Makes 4 Servings

1. In a medium saucepan, bring the water to boil. Add quinoa, season with salt and  pepper, and return to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and most of the liquid is absorbed. Remove from heat; set aside.
2. Meanwhile, pan steam the green beans. Place green beans in a covered medium saucepan; cook in a small amount of lightly salted boiling water for 5 minutes. Drain; submerse green beans in ice water to stop the cooking process. Drain well. Set aside.
3. Meanwhile, season meat with kosher salt and black pepper; sprinkle with crushed fennel seeds. Drizzle the steaks with 1 tablespoon of the olive oil.
4. For a charcoal grill, place steaks on the rack of an uncovered  grill directly over medium coals. Grill 10-12 minutes for medium-rare doneness (145  F) or 12-15  minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on a grill rack over heat. Cover and grill as above.
5. In a large bowl, combine cooked quinoa, green beans, roasted bell peppers, red wine, vinegar, olive, parsley, and the remaining 1 tablespoon olive oil.
6. Season to taste with kosher salt and pepper.
7. To serve, divide quinoa mixture among 4 dinner plates. Top with the steaks.

WW POINTS VALUE:  8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish is colorful in both looks and flavor. Here's a steak dinner that you will not find at your typical steak house. Don't be afraid of the quinoa. Quinoa is a small, sand-colored, grain-like product that is a protein packed with all amino acids necessary for the body to function. Quinoa is typically grown in South America and has a mild flavor that can be substituted for rice or grain for many dishes. The quinoa mixed in with the beans, roasted bell peppers and kalamata olives goes deliciously well with the steak. You can also use pork tenderloin, chicken, sirloin steak or any cut of beef in this recipe and your meal will still be delicious. I highly recommend adding 3 cloves of garlic mixed in with the salt, pepper and fennel seeds seasoned on the steak because garlic always makes everything taste better. As for the olive oil, I highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. 

Lemon-Raspberry Muffins

Ingredients:

• 1 cup quinoa flakes
• 1 cup whole-wheat flour
• 2 tbsp. granular sugar substitute
• 2 tsp. baking powder
• 1 tsp. grated lemon zest
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup light buttermilk
• 3 tbsp. safflower or canola oil
• 1 large egg
• 1 cup fresh or frozen (thawed and drained) raspberries

Makes 12 muffins (1 muffin per serving)

1. Heat the oven to  375 F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, stir together the quinoa flakes, flour, sugar substitute, baking powder, lemon zest, baking soda and salt.
3. In another large bowl, whisk together the buttermilk, oil and egg. Make a well in the center of the dry ingredients, add the buttermilk mixture, and fold until just combined. Fold in the raspberries.
4. Spoon the batter into the muffin cups and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The people at the South Beach Diet have done it again. These fruity muffins are deliciously filling. These muffins are better than the ones you but at the grocery store and at your local bakery. This was also the first time I cooked with quinoa and it was surprisingly delicious. Quinoa is filled with protein so it will keep you going like the Energizer Bunny. You can also use blueberries or blackberries in place of the raspberries and your muffins will still be delicious.