Quinoa & Veggies!

Amazing.

Ingredients:

1/2c. raw quinoa
1c chicken broth or water
1 1/2c broccoli florets, I made sure they were sliced up a bit smaller.
1/3c diced onion
1/2 plum tomato, small dice
2T oil/butter
2T Worcestershire sauce (preferably homemade LIKE MY GRANDMA'S. IT'S AMAZING.)


Directions:
1. Cook quinoa according to package directions. I made my quinoa earlier in the day to save time on cooking for supper. Worked great! Also, 1c raw quinoa equals roughly 4, 1c servings.
2. In a sautee pan melt 1T butter or heat up some oil of your choice.
3. Add onions and cook until almost translucent. Add broccoli.
4. Make sure to season with salt and pepper. Get all that stuff happy together and slightly browned.
5. Add quinoa and 1T of oil if needed, don't want it to get dried out.
6. Cook until heated thru, maybe 5 minutes.
7. Throw tomatoes in at last second so they soften from the heat and then serve!

It'd be great with Parm cheese, I just didn't have any. This stuff was so good. All together it makes at least 4, 1c servings. Great side dish or just a great meal in itself!

Pork Chops Florentine!

Pork Chops Florentine~

Introduction

Made this stuffing to put over top pork chops that I then baked in the oven tonight at my mom's.  You could do this with chicken breasts too! We all thought it was delicious! Definitely going to make it again!

Ingredients

6 boneless pork chops 

1 (10oz pkg) Spinach, frozen, hawed & excess liquid squeezed out.
Cream of Mushroom Soup, 1 can (10.75 oz)
Mixed Vegetables, canned, 1 can
Cream of Chicken Soup, 1 can (10.75 oz)
Stove Top Cornbread Stuffing Mix, 1 box dry
Garlic powder, 1 tsp
Onions, dehydrated flakes, 1 tbsp
Lawry's Seasoning Salt, .5 tsp
Pepper, black, .5 tsp
Cheese, shredded Cojack, 1.5 cups
milk, 3/4c

Directions

Preheat oven to 350F.

If you're adding pork chops or even chicken breast you'll start by:
Mix the soups, seasonings, & milk together with a whisk.
Put maybe 1c of the soup mix in the bottom of a sprayed 9x13" pan.
Add the rest of the ingredients to the remaining soup EXCEPT CHEESE and combine.
Lay your chicken or pork down in the pan then spoon the stuffing mixture over the meat.

Bake at 350F for an hour, remove cover and put cheese on top, continue to cook for 20min or until cheese is golden brown.

If you're just making the stuffing to bake *which would be delicious as well*, just combine everything and put it in a casserole dish and cook as you would normally for stuffing.



Serving Size: 2/3c of stuffing

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.3

• Total Fat: 10.5 g
• Cholesterol: 21.2 mg
• Sodium: 1,168.0 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.0 g
• Protein: 10.6 g