Quinoa Mexi 6 Layer Ww Core Recipes

QUINOA MEXI 6-LAYER (WW CORE)

Steps:

• Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
• While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
• Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
• Spread quinoa in a large baking dish.
• Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
• Bake at 450°F for 20 minutes.
• Broil for an additional 3-5 minutes to turn the cheese golden.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

TZATZIKI (GREEK YOGURT CUCUMBER SAUCE) - WW CORE

Steps:

• Peel the cucumber and remove the seeds. Grate coarsely. Put the grated cucumber in a bowl and sprinkle generously with salt. Let sit for 10 minutes, then drain and squeeze out as much liquid as you can. If you're concerned about salt, rinse the cucumber and squeeze again.
• Peel and mince the garlic. I love garlic, so you may want to use a little less.
• Mix the cucumber, garlic, and yogurt. Let sit for a bit to mingle the flavors.
• Optional: Add olive oil and or minced fresh dill.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
• Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
• Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
• Heat the soup until all ingredients are hot.
• Serve.

ROASTED CHICKPEAS - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain chickpeas.
• Lightly coat baking sheet with nonstick spray.
• Spread chickpeas on baking sheet and sprinkle with garlic powder, salt and pepper.
• Toss to coat.
• Bake on bottom rack of oven, shaking pan every 15 minutes. Bake 45 to 50 minutes, until browned and crunchy. Cool completely before serving.