Shrimp Quinoa

This is a yummy, low cal dinner that is also very unique.

2 cups prepared quinoa (I make it in the rice maker.....love that thing! Make with either water or broth)
Shrimp
onion
green onion
red pepper
spinach
lime juice
honey
fresh terragon

While quinoa is cooking prepare the rest of the dish.  Simmer onion for a couple minutes in a frying pan with a little oil.  Then add the pepper and green onion, simmer another minute.  Add the shrimp and cook just until pink.  Remove from heat and stir in spinach.  To make the dressing add lime juice, honey and tarragon together in a mini food processor or blender.  Process until smooth.  You will have to decide how much of each depending on the taste you want.  Stir quinoa into pan and add dressing.  Eat!!

Spinach Garlic Parm Biscuits

I made these biscuits the other night to go along with some hot chicken noodle soup.  They are pretty good for you and taste yummy!!  You can really make any kind of biscuits/scones with this mix.  I have made both sweet and savory.  In the summer add some berries and orange zest for a good breakfast scone!
 
 2 tbsp margarine, melted
2 cloves garlic, minced
2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
1 shallot chopped small
a few table spoons Parm Cheese
3 big handfuls fresh spinach (roughly chopped)
2/3 cup fat free milk

  Preheat oven to 400°. Spray cookie sheet with cooking spray.

Melt butter in a small frying pan, add the garlic and shallot and saute on low heat about 1 minute. Remove from heat and add rosemary and spinach.

In a large bowl, combine biscuit mix, parm cheese, and mixture from the frying pan. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom

Wild Rice Kale Soup

This soup is quick, healthy and yummy! I mad it the other night and then we sat by the fire outside to eat it.

1 chicken breast cut in small pieces
1  box chicken stock
2 carrots
2 celery stocks
1 hot pepper
1 small onion
1 clove garlic
2 cups cooked wild rice (I make it in the rice maker while making the rest of the soup)
1 bunch kale large chopped
S/P

Chop the veggies. In a large sauce pan use a bit of oil or butter in the bottom of the pan.  Add garlic and veggies, not the kale. Cook over med-high heat for 5-7 minutes until semi soft.  Add the carton do stock and bring to a boil.  Add the chicken boil until chicken is cooked.  Turn the heat to low and add the rice, when thE rice is warm add the kale and pull off the heat. Use salt and pepper to taste.