My very favorite thing about the holidays growing up was always broccoli rice cheese casserole. Seriously better than gifts and chocolate pecan pie!

I loved that stuff, and would beg my mom to make extra so I could eat leftovers for at least a week after Thanksgiving.

In fact, it was one of the first recipes I requested once I lived on my own.

And yes, I am talking about a casserole made with Cheese Wiz!

For obvious reasons, we haven’t been eating much of my dear casserole around here in recent years, so when I found a healthified version on Pinterest, I pinned it quick!

And then I modified it some to make it more like mom’s!

Broccoli Quinoa Cheese Casserole

First cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.

While that cooks:

Saute

1/2 small onion-diced small

1 stalk celery-diced small

in 1 tbsp. butter until soft.

Next:

Mix the following in a bowl or just right in the casserole dish

1 can organic cream of mushroom soup

1/3 cup mayo (I used veganiase)

2 tablespoons whole milk

1 1/2 cups organic shredded cheese ( I used cheddar)

1/4 tsp pepper

2 cups cooked broccoli diced up ( I used 1 bag Cascadian farms b/c I didn’t make to grocery for fresh)

Finally:

Add in cooked quinoa and sautéed veggies

Bake at 350 for about 35 minutes!

VERDICT: Really really good! And I happen to know from experience that it is going to be even better tomorrow.

The little people were not impressed, but what do they know!

Inspired!

September 10, 2012 in Main Dishes     1 comment

If I ever actually found the words for my about page, one thing I would tell you is that I am not here to make a name for myself in the paleo world.

I am not hoping to someday write a cookbook or a best seller on raising healthy kids. I am just a mom trying to keep eveyone on the right track.

 I say all that to say, almost every recipe I make is a modified version of something I saw online or in a magazine.

I simply don’t have the time, drive, or passion to come up with new ideas out of thin air.

But, I certainly do appreciate those who do, because they make my job a whole hell of a lot easier!

I thought it would be kinda fun to try and show you what we eat for dinner this week, and to share the source of inspiration with you!

Monday: Grass Fed Ribeye Steak and Sweet Potato Fries

I had two small steaks in the fridge that needed to be cooked. Grilling wasn’t an option, so I looked on Pinterest and found a great alternative.

Check out this VIDEO for seasoning and cooking tips!

We all agreed that the flavor and texture was perfect.

(I cooked them for 4 minutes on each side, and left off the hotel butter. My kids wouldn’t appreciate the effort!)

The Sweet Potato fries were nothing fancy, but delicious as usual.

Slice kinda thin, toss with EVOO, sprinkle with salt and garlic flakes. Bake on parchment lined cookie sheet until cooked, then broil on high for 3 minutes.