Quinoa & Sausage

One of our new family favorite grains is quinoa. It’s hearty and has a great flavor. Even the kids eat it up!

3 TBSP olive oil, divided
1 c. uncooked quinoa
4 chicken apple sausages, either uncooked or cooked
1 onion, chopped
2 cloves garlic, minced
1/2 c. slivered almonds, divided
6 carrots, peeled and sliced into 1/4-inch pieces
1 c. frozen peas
1/2 c. chicken broth
1 tsp 5-spice powder
Favorite condiment sauce like soy sauce or Louisiana hot sauce

Bring a medium pot of water to a boil and add carrots. Cook until tender, then set aside. In another medium pot, bring 2 cups of water and 1 TBSP olive oil to a boil. Add quinoa and cook for 20 minutes, covered. Heat 1 TBSP olive oil in a frying pan and add sausages. If they are cooked, cook until warm. If they are uncooked, cook until no longer pink and cooked thoroughly through. Once the sausages are cooked, set aside. In the same pan, add the remaining 1 TBSP olive oil and the onion. Saute onion until soft, about 5 minutes. Add garlic, cooked carrots, and peas. Saute for 3 minutes. While the vegetables are cooking, slice sausage into bite-size pieces. Add sliced sausage, cooked quinoa, chicken broth, 1/4 c. almonds, 5-spice powder, and salt & pepper if needed. Cook until all liquid has been absorbed and serve. Top with your favorite sauce and remaining 1/4 c. of slivered almonds.


Coconut Curry

2 TBSP canola oil
2 cloves garlic, minced
1 2-inch piece of ginger, peeled & grated
2 TBSP green curry paste
2 cans of coconut milk
1/2 c. chicken broth
1 large yam, peeled & cut into 1-inch cubes
2 c. cauliflower
1 medium onion, sliced
1 lb chicken, cut into 1-inch cubes
1/4 c. Thai basil, chopped
Juice of 1 lime
5 carrots, peeled & diced into 1/2-inch pieces
2 stalks lemon grass
Jasmine Rice

Start cooking rice per package directions. I use a rice cooker, and cook 2 cups of rice in 3 cups of water. Feel free to replace the water with vegetable or chicken broth, and add 1/2 tsp of ginger powder. While the rice is cooking, heat oil in a pan, add ginger & garlic. Cook for about a minute. In a separate pan, start cooking the chicken with a little bit of oil until it’s no longer pink. Once the chicken is done, set aside. Into the garlic/ginger mix, add curry paste and cook for 1 minute. Then add coconut milk, chicken broth, and lemongrass. Bring to a boil. Once boiling add yam, and reduce heat to simmer. Cover and cook for 5 minutes. Then add cauliflower, onion, and carrots. Cover and cook for 10-15 minutes until the vegetables are tender. Add chicken, basil, lime juice, and salt if needed. Cook uncovered for another 5 minutes. Then serve over rice with Naan on the side.

Chicken Potato Indian Curry

1 can lite coconut milk
2lbs boneless chicken thighs
6 carrots, peeled and sliced into 1/2 inch pieces
3 potatoes, peeled and cubed into 1/2 inch pieces
1 small onion, diced
2 garlic cloves, minced
1 tsp mustard powder
1/2 tsp red pepper flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp salt

Spray crockpot with non-stick cooking spray. Then add milk and seasonings together, whisk until well mixed. Add chicken, potatoes, carrots, and onion. Mix well. Cook on low for 8 hours or high for 6 hours. Serve over rice and a side of Naan.

Chicken Bacon Pasta Bake

1 lb chicken breast
6 slices of bacon, chopped into 1 inch pieces
1 tsp dried onion, minced
1/2 tsp cayenne
1/2 tsp paprika
1 package (1lb) of bowtie pasta (or your favorite noodles)
2 TBSP flour
2 c. 2% milk
1 12oz container cream of chicken soup, condensed
1 tsp garlic powder, divided
3/4 c. Monterey Jack cheese, shredded
3/4 c. Colby Jack cheese, shredded
Salt & pepper to taste.

Preheat oven to 350. On a griddle, cook bacon. Once cooked thoroughly, place on a paper towel. Set aside. On the same griddle, cook chicken at 300. Sprinkle with minced onion, cayenne, paprika, and 1/2 tsp of garlic powder. Cook chicken until no longer pink. Cut into 1 inch pieces and set aside. I placed the chicken on the same plate as the bacon. Cook pasta according to package directions. When the pasta has about 5 minutes left, add milk and flour into a medium saucepan. Whisk together so there are not any lumps. Then add the cream of chicken soup, garlic powder, and salt & pepper to taste. Cook over medium heat until it starts to thicken. Mix shredded cheese together in a small bowl. Add 3/4 c. of the cheese to the saucepan and whisk together. When pasta is done, strain. Add pasta back into the pan, then add the sauce and chicken. Mix well. In a 13×9 pan sprayed with non-stick spray, add pasta mix. Then top with the remaining 3/4 c. of cheese and bacon. Place in oven for 15-20 minutes, or until most of the liquid is absorbed and the cheese is bubbling.


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First 5K Run :)

So this weekend, my mom and I each ran our very first 5K. My goal was under 30 mins, which I didn’t hit, but that just gives me some room for improvement. I plan on running a 15K in August. I don’t have a goal in mind just yet. Maybe as it gets closer, I’ll start to really focus on that. Here are a few pictures from our race:

Getting ready for the big race. My daughter, Kennedy, was very excited to be up that early.

Getting ready for our run 🙂 My mom was more nervous than she should have been. She did great!

Running as fast as I possibly could. I really pushed it the last leg, but I probably should have pushed it the entire run to reach my goal. NEXT TIME!

And we are done! 🙂 This was a fun race that my mom and I were able to do together.

What races have you done recently and which ones are your favorite?