Chicken quinoa & broccoli casserole w/bacon

broccoli bacon casserole

There are just a handful of things we need to do to our house before selling, so we have been working hard on a few projects around the house for the last few days. Sunday we bought a new kitchen sink and faucet and while researching the cost for a plumber to install it for us, Ralph and I thought he could do it himself. After a few hours and a trip to the store for drains (who knew those don’t come with a sink when you buy it? crazy), success! Ralph is very handy around the house but this was impressive! He saved us 300$ and the sink looks beautiful!

The next thing on our list was fixing cracked plaster in our downstairs bathroom and repainting the walls. I was planning on calling someone to do it for us, but I was feeling confident vibes from the successful sink installation– so off to the hardware store I went. It took me about 5 hours and I will spare you my whining about how I can barley move my body because I am so sore, but I did it! The bathroom looks so fresh and new. This may sound like a lame feat to you crazy do-it-yourselfers (you guys seriously rock), but we are not you. We have lists and lists of projects but then with the kids and our schedules we can never seem to find time. We always end up hiring someone to make it easier but I know most of it we could really do ourselves.  So this plumber guy and  plastering lady are high-fiving all day over here!

broccoli bacon casserole (2)

So besides that we are still getting things ready for baby around the house, at least as much as we can until we move. If you’re a frequent reader you know how rough my pregnancy has been, but I am telling you, this third trimester is bliss. I may be sore all the time but I get incredible energy for most of the day, which allows me to cook and clean! I can’t express how amazing this feels after months of my body not allowing me to do these things. Granted by 4pm I am spent from working on things all day, but its worth it! I am back to my weekly meal schedules and this broccoli quinoa recipe made my list this week by the word bacon alone. Besides being incredibly tasty, this casserole is so simple that you don’t even need to cook the quinoa ahead of time. The only part that takes time is frying the bacon and I suppose if you really wanted to you could skip that part. I highly recommend you don’t though…..for obvious delicious reasons. Go make this. If not for it’s ooey gooey-cheesy-ness, do it for the BACON.

Chicken quinoa & broccoli casserole w/bacon
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Ingredients
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ½ cup cooked, crumbled bacon
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (your choice)
  • ¼ cup shredded Gruyere cheese (or your choice)
  • 3 cups fresh broccoli florets
Instructions
  1. In a saucepan on medium heat, bring the chicken broth and ½ cup of milk to a boil. Whisk in the rest of the milk and the poultry seasoning.
  2. Next whisk in flour until creamy sauce forms.
  3. In a mixing bowl, mix the sauce from the stovetop with one cup of water, the quinoa and the bacon.
  4. Pour the mixture into a butter greased 9x13 pan.
  5. Cut chicken into strips and place on top of quinoa mixture.
  6. Season, cover with foil, and bake for 30 minutes at 400 degrees.
  7. Next put broccoli in boiling water on the stovetop for 1 minute or until it turns bright green.
  8. Run under cold water and set aside.
  9. Remove casserole from oven and make sure quinoa is done. (you will be able to tell if the germ has popped open to form a little spiral)
  10. It may need to go back in for an additional 15 minutes or so depending on your oven.
  11. When casserole is done toss in the broccoli, cover with cheese and bake again just until the cheese is melted.

Thanks to Lindsay from Pinch of Yum for yet another great recipe!

 

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Crunchy Thai quinoa salad

red cabbage quiona (1)

Heres the thing guys. I sat down to work on this post and all I wanted to do was complain about my pregnancy and being overwhelmed and the weather and everything else there is to complain about. But then I thought nobody wants to read that garbage. Everyone has things to complain about but I think we all have a whole lot more to celebrate and be happy about. I know life has its rough patches (believe me) ,but that’s what my girlfriends and my journals are for. I can fill their ears with all my baggage anytime I want! I want my blog to be a happy place, about happy things. I normally don’t like to share a whole lot of our personal life on here but can I share one thing that we are ecstatic about over here? Do you mind? It’s a really happy thing I promise.

red cabbage quiona (2)

A couple of weeks ago our offer was accepted on the house of our dreams! We have had our eye on it for about 2 years and the way it all worked out had to be God’s plan for us. We are all pretty excited about it but it still seems a bit surreal. We are saying goodbye to our first home of 4 years and we love our home to pieces. Right now we live in a tiny, cozy , cape cod that we never want to leave. Our growing family however has caused us to search for more space and land. So although this will be an emotional move for us, it will also be a beautiful change of setting for our family (of almost 6!).

red cabbage quiona (3)

And now this beautiful salad right!? When I saw a picture of this recipe in my Pinterest feed I knew I needed it, now. That is 20% my impulsive personality, 10% my impatience to wait another day to make it, and 70% my pregnancy cravings crying to be fed. I already had supper planned, a roast thawing and all that jazz, but that pork roast was going to have to wait. As soon as I saw this gorgeous, colorful, crunchy salad I had to have it right away. I ran to the market and gathered the ingredients and crossed my fingers that it would turn out because $$$. Buying good produce this time of the year is pricy as we all know, and decent cashews! Plus I doubled the salad for leftovers so it ended up being quite the expensive salad to throw together. But it was totally worth it, I promise! And if you’re going to be frugal about something, don’t let it be your health/food, that’s what I say.

red cabbage quiona

The crunch of red cabbage is the greatest crunch don’t you agree? Comparable to a good crunchy slab of iceberg lettuce but packed with the strong flavor of an onion. It’s safe to say I am passionate about a good crunch. I also love a good salad, in fact I will often order a salad when we go out to dinner. But during this pregnancy especially salads have been a major craving of mine. Even though a big salad does fill me up, of course I always eat a whole second, not so healthy course afterwards. Something like a burger or chicken sandwich. Lot’s of mayo. Yum. Oh losing this baby weight is going to be fun! Worth it times a million!

Head on over to Ambitious Kitchen for this great recipe. I didn’t change a thing in the recipe besides doubling it, so I didn’t feel right sharing it on my site. Happy crunching!

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Quinoa veggie salad with lemon basil dressing

veggiequinoa (1)

We are on a huge quinoa kick lately thanks to my brother-in-law! He made us red quinoa last weekend with salmon and we are hooked. I can’t get over how good this stuff tastes and the endless possibilities of dishes to serve it in. What really gets me though is how healthy it is for you. Did you know quinoa has twice the amount of protein as meat, per ounce? Pretty crazy right!? This salad has been great to have in the fridge all week for lunch. It is packed with veggies and even more protein with the garbanzo beans. The lemon basil dressing is so light and fresh, you will love this. So what are you waiting for?

Quinoa veggie salad with lemon basil dressing
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Ingredients
  • 1 cup quinoa
  • 15 oz. can garbanzo beans, rinsed and drained
  • 3 roma tomatoes, diced
  • 1 orange bell pepper, diced
  • 1½ cups frozen corn, thawed
  • 4 green onions, sliced
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1½ tsp. fresh chopped basil
Instructions
  1. In a medium sized pot, over high heat, pour 2 cups of water and the quinoa.
  2. Heat until a rolling boil is reached, then simmer on low for 15 minutes.
  3. Meanwhile, chop up tomatoes, pepper, and onions and layer them in a large mixing bowl.
  4. Add your corn, and beans to the bowl.
  5. Prepare your dressing by whisking together olive oil, lemon juice, and chopped basil.
  6. When quinoa has cooled, add it to your bowl of veggies, pour dressing over the top and mix really well.
  7. Store in the fridge for at least an hour before serving.

veggiequinoa

 

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