Quinoa Burgers

This is a recipe I stumbled upon via Pintrest, that linked me to a wonderful blog 'Eating Well, Living Thin'.  I *LOVE* Pintrest to spark ideas on new foods to try to make wheat free.  Most need adapting, but it's usually worth the work.  We have a lifetime supply of quinoa, it must have been on sale, I don't remember. Either way, I've been trying to find ways to use it and not get sick of it.  These burgers were SO delicious and made for excellent leftovers! 

Ingredients:

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot

3 eggs

3 tablespoons rice flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

.

To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a skillet to medium-low heat. Spray lightly with a baking spray.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Peanut Butter Ball

Growing up, my sisters and I would always ask to have a cheese ball as an appetizer to Christmas dinner. However, it NEVER got eaten.  Every year it would be purchased, a few bites would be taken and then it was wasted.  We discontinuted the tradition of a 'Cheese Ball' until this year when I came across a different kind of appetizer that I knew wouldnt go to waste!  I tried it out for Thanksgiving, and it was a hit!

Ingredients:

 

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips.
Celary sticks, apple slices, Glutino Pretzels, or Ian's Animal Cookies.

Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.  Serve with some of my favorites: Celary sticks, apple slices, Glutino Pretzels, or Ian's Animal Cookies.

Corn and Chicken Chowder

I absolutely love corn chowder.  I have adapted this all time favorite recipe to make it quick, wheat free, and easy to freeze for meals on the go! 

Ingredients:

3 15oz canned corn

2 15oz cans creamed corn

6 scallions

3 medium russet potatoes

4 tablespoons brown rice flour

3 cups rice milk

2 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/4 teaspoon cayenne pepper

2 small cans chopped green chiles

2 cups shredded chicken.  (I used the canned chicken from Costco, it's what we had in the pantry!)

*Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

2. Place the potatoes and white scallion pieces into the stock pot and cook over medium

heat until the scallions have softened, 2 or 3 minutes.

3. Sprinkle in the rice flour and cook, stirring constantly, for about 1 minute.

4.  Pour in the rice milk, chicken stock, thyme, parsley, cayenne, salt, and pepper, stirring well.     

*Bring to a boil over medium heat, stirring occasionally.

5. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles.  Cook over low heat until heated through, about 10 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

*If you prefer a thicker soup (which I do), mix 1/4 cup water with 2 tablespoons corn starch.  Add to soup mixture gradually and allow to thicken for 5 minutes.  This is a great alternative to thickening any liquid such as gravy or soups without adding in flour. 

Green Chili Encheladas

Ingredients:
18-24 small corn tortillas
2 bottles La Victoria Green Taco Sauce
2 cans black beans
2 cups greek yogurt
1 1/2 cups mozerella cheese
3 chicken breast's cooked and cubed

Prepare chicken and set aside. Mix greek yogurt, 1 bottle of green taco sauce and black beans together.  Begin by layering a small amount of taco sauce on the bottom of a 9x13 glass dish.  Place corn tortillas equally spread out in pan.  Smooth a small amount of yogurt mixture over tortillas. Sprinkle chicken cubes and mozerella cheese on top.  Layer until pan is full.  Use remaining sauce to cover the top of the dish.  Cover in mozerella cheese.  Warm in oven at 375 for 30 minutes. 

I love the La Victoria brand sauces because they are gluten free (usually meaning wheat free).  It's a safe way to add flavor to any meal!