Quinoa/Barley Goat Cheese Meatballs

"Quinoa/Barley Goat Cheese Meatballs"

I got this original recipe from "Clean Eating" magazine and though I liked them when I made them I thought they could use a little more flavor. So I started from scratch and created my own recipe for my blog! As you may already know, Quinoa is one of the best grains you can have in your pantry alongside of Barley Pearls. Both are an excellent source of fiber. Goat Cheese tastes a lot like cream cheese I think, just a little more on the stronger side. Add an egg to the meat mixture if you would like your meatballs to hold together a little better, mine were fine but didn't hold together well once being cut into on the plate. Boy was this a tasty meal :)

Ingredients:
1 lb Ground Beef
1/2 c Quinoa
1/2 c Pearl Barley
4 oz Basil Goat Cheese
1 t Garlic
1/2 t Lime Juice
1/2 t Salt
1/2 t Pepper
1/4 t Sage
few dashes Worcestershire
1 tb EVO

1 Egg (optional)

drizzle of Maple Syrup

Sauce:

1 tb Vegetable Oil

1/2 c Chicken Stock
26 oz can 4 Cheese Tomato Sauce
1 handful Cranberries

Directions:

1. Cook the Quinoa and Barley in 2 cups boiling water until water has been obsorbed/evaperated. Drain and let cool.
2. Mix together (with your hands) all the ingredients including the Quinoa/Barley mix ommiting only the maple syrup.
3. Roll/Pat and toss mixture between your palms to create golf ball sized meatballs (about 15).
4. Place meatballs on a greased or parchment lined cooking pan and drizzle one line of the maple syrup down each row across the tops of the balls.
5. Place in a 400* oven and cook for approximately 20 minutes or until done.

Sauce:
Rather than make my own I just added some ingredients to some canned sauce.

1. Mix all ingredients together and heat on med/low, just under a simmer while meatballs cook.
2. Add meatballs to sauce and simmer for a few minutes.
3. Spoon on top of Whole Wheat Linguini or a pasta of your choice. Sprinkle top with grated cheese.

Garlic Bread:
Made my own this time with some left over hamburger buns.

1. Place buns cut side up. Place 1/2 tb butter on top of each, sprinkle with garlic powder and parsley flakes.
2. Put in oven with meatballs for just over 5 minutes (until crispy).

Light Cheesy Chicken Salsa Casserole with Ziti

Tossed this casserole together Thursday night (2/4/10). Approximately 20 min. prep. time, 20 min. bake time. Tasted nice & light with a hint of heat from the salsa, mmmm. My first recipe on this blog, and you all will soon learn that dried cranberries and cherries area staple in most every dish I create! They add a nice sweet and tangy taste to each meal :)

"Light Cheesey Chicken Salsa Casserole with Ziti"

Ingredients:
3 tbs EVO
1 tbs Butter
1 1/2 lbs. Chicken (cooked & sliced before or after cooking)
3 c Ziti (cooked)
1 c Chicken Stock
1 t Pepper
1/4 t Salt
1 white onion (chopped)

2 c Cubed Butternut Squash (cooked/frozen)

1 t Garlic (chopped)

1 handful each Cherries & Cranberries (dried/fresh)

1 t Cream Cheese

2 t Pecorino Romano Cheese (grated)

[Topping]

1/2 c Tomatillo Salsa

2 t Cheddar Cheese (shredded)

Directions:

1. Heat EVO & Butter in a large skillet on low/med heat. Cook the chicken until cooked. Place chicken aside in a paper towel lined bowl. (don't dump out the juices inside the skillet!)

2. Add the onion to the skillet, cook a couple minutes then add the garlic. Add the butternut squash, cherries, cranberries, cream cheese & romano cheese.

3. When the cheese is melted and squash is soft, stir in cooked ziti, chicken stock, pepper & salt and simmer for about 5 minutes.

4. Poor mixture into a large casserole dish and lightly spread the salsa over it and sprinkle the cheddar cheese on top. 

5. Put in oven uncovered 350* for 20 minutes or until bubbling.

6. Let cool a few minutes then ENJOY!

* Don't forget the Garlic Bread!!