Hi there! Happy Wednesday to you! I wish we always had Mondays off! That would be awesome. It would definitely make the week just fly by so quickly. Yesterday was a very hectic day for me at work. I had several meetings and I felt like I didn’t sit down to catch my breath for more than 5 minutes. I’m hoping that today won’t be as hectic. I do have meetings but I’m hoping they will be more evenly spread out. At least the day went by quickly.
I had mentioned yesterday that I made a really great recipe for dinner on Monday night and we had some leftovers last night. I really want to share this with you because it is delicious!! I of course found it on my favorite site for finding new recipes, Pinterest! The recipe was posted for 12 servings however since it’s only Mike and I, I changed the recipe so it would have 6 servings because that would be easier for us to eat all of. It made for two nights of leftovers and lunch for me today.
Turkey, Spinach & Quinoa Casserole adapted from this recipe
1 cupdry quinoa
1 lbs extra lean ground turkey
1 medium onion, chopped *I omitted this because I did not have an onion
2 garlic cloves * I used jarred
2-3 large handfuls spinach
1 cup tomato sauce
1/2 cup pankp bread crumbs
2 cups light cheddar cheese, freshly shredded
1/8 tsp thyme, dry
1 tsp basil, dry
Salt & ground black pepper to taste
Green onions and diced tomatoes for garnish (optional)
Cook quinoa as per package instructions and undercook by 4 minutes. Add to a large mixing bowl.
Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
Preheat skillet on medium heat and spray with cooking spray. Add turkey and sautee for 5 minutes breaking into pieces with the spatula. Drain the excess liquid and add to the bowl with quinoa.
Return skillet to the heat 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.
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.
Transfer the mixture in a baking dish, sprinkle with remaining 1 cup of cheese and bake for 25 minutes. Serve immediately, no need to let the casserole cool down.
I thought this casserole had a lot of great flavor. I liked that the quinoa became crispy from being cooked in the oven. It was very labor intensive to make but it was worth it. I liked the addition of the tomato sauce. I said to Mike that I thought the quinoa, spinach and tomato sauce would make for a great side dish to accompany a main course. It was something different to try to I really enjoyed it.
I also tried my hand at replicating the Parmesan crusted brussels sprouts that we had on our wedding anniversary. It wasn’t exact but it came out pretty good. All I did was toss brussels sprouts in a drop of olive oil and parmesan cheese and roasted them for 20 minutes. They tasted good but they weren’t as roasted as I would have liked. I wasn’t able to put the oven at the normal temperature that I roast vegetables at. So next time I think I will try it differently.
Are you a fan of brussels sprouts? What is your favorite way to prepare them?
Have a great Wednesday!