Wednesday, January 4, 2012

A Few of Our Favorite Recipes for 2012

I've been cooking a lot and trying out a bunch of new recipes.  I only choose things that are pretty easy so nothing here is too hard.  I love to share the healthy recipes that we've been enjoying so here you go!
Quinoa with Sweet Potatoes and Broccoli

Derek's Favorite

  • 1 cup quinoa
  • 2 cups water

  • 1 large sweet potato, peeled and cut into 1/4-inch cubes
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 2 cups frozen chopped broccoli, thawed
  • 1 tablespoon garlic powder
  • 1/2 cup whole almonds
  • 1 tablespoon soy sauce, or to taste (optional)

  • Directions

    1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
    2. Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
    3. Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.

    Quinoa Chili


    Read more:
    1. Heat oil in skillet over medium heat. Add onions, and sauté until tender.
    2. Add salt, garlic, pepper and spices; sauté for 5-10 minutes.
    3. Add rinsed quinoa and stir. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes.
    4. Add beans to the pot and simmer another 15 minutes.
    5. Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili.

    Spinach Enchiladas

    Picture from

    1 Tbsp olive oil
    1/2 onion, chopped
    2 cloves garlic, minced
    10 oz spinach
    1 cup low-fat cottage cheese
    1/2 cup 0% greek yogurt
    1 1/2 cups mozzarella, shredded and divided
    12 (6 inch) corn tortillas
    1 (19 ounce) can enchilada sauce


    Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer.
    Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, yogurt, and 1 cup of mozzarella cheese.
    In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
    Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9-in x 13-inch baking dish.
    Pour enchilada sauce over the top, and sprinkle with the remaining 1/2 cup of mozzarella.
    Bake at 375 for 20 minutes or until heated through. Yield: 12 enchiladas (6 servings, 2 enchiladas per serving).
    Nutrition Information (per serving): 310 calories; 11.8 g. fat; 27 mg. cholesterol; 831 mg. sodium; 34.8 g. carbohydrate; 5.7 g. fiber; 17.2 g. protein
    This recipe came from  I changed the sour cream to greek yogurt and the cheese to mozzarella.

     Sweet Potato Fries

    Picture from


    • 1 pound sweet potatoes
    • 1 egg white
    • 2 teaspoons chili powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder


    • Peel and cut potatoes into 1/4-in. x 1/2-in. strips. In a bowl, combine egg white and seasonings; beat well. Add potatoes; toss to coat. Place in a single layer on two baking sheets that have been spayed with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until golden brown. Yield: 8 servings.

    1 comment:

    1. Thanks guys for posting healthy recipes that you guys have tried and liked! I can't wait to try em:) Looking forward to seeing more recipe ideas from you guys in the future!

      Brittany Holland:)