Spinach and Ground Turkey Quinoa Casserole

Have you jumped on the quinoa band wagon yet? Or maybe you're looking for a tasty and healthy meal to have for your dinner this week.  Well, here's a great casserole dish for you that has an abundance of flavors, with juicy pieces of ground turkey mixed with quinoa and spinach. This recipe is great because you can add as much or as little spinach as you want.
I even find myself trying other types of veggies every time I make this. Garnish it up with diced tomatoes, parsley, or green onions. You can even dress it up further and add sour cream. Either way, just have fun with it and enjoy! 

Spinach and Ground Turkey Quinoa Casserole:
Serves about 8-10
Prep Time: 15 minutes
Total Time: 35-40 minutes

Ingredients:

• 2 cups dry quinoa
• 1-1 1/2 lbs extra lean ground turkey
• 1 medium sweet onion, diced
• 5 medium garlic cloves, chopped
• 5-6 oz baby spinach, chopped
• 3 cups tomato sauce
• 1 cup whole wheat bread crumbs
• 3 cups light cheddar or mozzarella cheese, shredded (I preferred to mix both types together)
• 2 teaspoons basil, fresh or dry  
• 1/2 teaspoon thyme
• Salt & ground black pepper to taste
• Diced tomatoes, parsley or green onions for garnish (optional)
• Cooking spray

Directions:

1. Cook quinoa as instructed on package but under cook by 3-4 minutes. Add to a large mixing bowl.
2. Preheat oven to 375 F degrees and spray baking dish with cooking spray. Set aside.
3. Preheat skillet on medium heat and spray with cooking spray. Add turkey and sauté for 5-8 minutes, breaking into pieces with the spatula. Drain the excess liquid and add to the bowl with quinoa.
4. Return skillet to the burner and spray with cooking spray again. Add garlic and onions, and fry until golden brown. Add spinach and sauté until it's wilted. Transfer to a bowl with quinoa and turkey.
5. Into the same bowl, add tomato sauce, bread crumbs, 2 cups of cheese, thyme, basil, salt and ground pepper to taste. Mix enough to combine, may need to add an additional 1/2 cup of tomato sauce if mixture looks a bit dry.
6. Transfer the mixture to a baking dish, sprinkle with remaining 1 cup of cheese and bake for 25-28 minutes. Serve immediately.
7. Optional: sprinkle with diced tomatoes, parsley or green onions. May refrigerate in an airtight container for up to 3 days.

Note: This dish on the Weight Watcher points program is about 11-12 points per serving. 

No Bake Chocolate Peanut Butter Balls

Happy New Year Everyone! I hope you enjoyed your holiday season and are looking forward to what 2015 will bring. I have some new and exciting recipes that I look forward to sharing with all of you, as well as some of my old favorites.
I couldn't let the new year begin without posting one of my holiday treats: No bake peanut butter balls. 
Although not the healthiest dessert, they are certainly delicious and if you are a peanut butter fanatic this is perfect for you.
They are simple to make, with only 6 ingredients that you may already have in your kitchen. My family  always looks forward to this yearly treat and now yours can too. Enjoy!

No Bake Chocolate Peanut Butter Balls:
Makes about 40-50 (depending on the size)
Prep time: 1 hour 10 minutes

Ingredients:

• 3 cups crisped rice cereal, measure out then crush (I prefer Kellogg Rice Krispies)
• 2 cups smooth peanut butter
• 3/4 cup butter
• 1/2 teaspoon vanilla flavoring or extract
• 3 cups powdered sugar
• 1 pound of melting chocolate, (I prefer semi-sweet chocolate)
• Sprinkles (optional)

Directions:

1. Mix peanut butter and melted butter together in a large bowl.
2. Add powdered sugar and crushed rice cereal.
3. Mix until combined. Form into one inch balls.
4. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator for at least 30 minutes before coating with chocolate.
5. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
6. Dip each peanut butter ball into the chocolate and roll around until coated. I used two spoons to complete this, but will also will work if you have toothpicks available.
7. Place the chocolate coated ball on a separate cookie sheet lined with wax paper.
8. Place the balls back in the freezer to let the chocolate set. Chill until ready to serve.

Note: I recommend putting the mixture in the fridge for 1 hour before rolling. If you find that the balls aren’t rolling very well or feel sticky, add a little more powdered sugar and crushed cereal.

The peanut butter ball dough can be stored, tightly sealed, in the refrigerator for up to 2 days before dipping in chocolate.
If you have a peanut allergy you can still make this tasty dessert using a substitute.

Wow Butter (or Pea Butter) – a soybean based peanut butter.