Quinoa, or as Carter says, Keeen-WAAAaa

I spent Labor Day with family and friends and ate lots of stuff I shouldn't have - hot dogs, brownies (my mom made them so I CANNOT RESIST), and lots of chips. We played a lot too - swam, kayaked, walked - so I would like to think it all evened out, but I doubt it. It's cool with me though, I had a great weekend and I can start over with counting and measuring today. Even if I gain I will lose it again next week. I enjoyed every bite this weekend! Totally worth it.

 

In the kayak with Carter - we loved it!

 

I made an awesome dinner tonight and just have to share! Wish I had pictures but we ate most of it. I made chicken enchiladas (8 points) and Mexican quinoa (3 points). I made it because I had leftover chicken from the tacos we made this weekend. I love making chicken tacos - so super easy! Here's how I made the chicken: put a bunch of chicken breasts in the crock pot. Sprinkle with some kind of Mexican seasoning. Top with a can of diced tomatoes. Turn it on low and leave it alone for 6-8 hours. This makes the BEST chicken for tacos!

Here's the recipe for the Chicken Enchiladas:

Ingredients:

	3 cups shredded chicken (if you don't have crock pot chicken you can use the chicken from a rotisserie chicken from the grocery store)
	1 small onion
	1 medium green pepper
	1 can diced tomatoes
	1 cup fat free salsa
	3 Tbsp reduced-fat sour cream
	1 cup shredded reduced-fat Mexican-style cheese
	3 Tbsp cilantro
	6 medium flour tortillas

Instructions:
Saute green pepper and onion over medium heat for 5 minutes with any desired spices (cumin, chili powder, garlic). Add cooked shredded chicken to heat. Place a heaping 1/2 cup of the chicken mixture in each tortilla and roll up, placing face down in a pan. Mix together sour cream, tomatoes, cilantro and salsa. Pour over the enchiladas. Top with 1 cup cheese. Bake at 350 for 30 minutes.

Here's the recipe for the Mexican Quinoa:

 

After many failed attempts at making quinoa, I finally got it right tonight! My conclusion from my failures: don't put any other stuff in the quinoa (other than water or broth and spices) when it's cooking and cook it till the water is gone even if the recipe says 15 minutes. If you want to add other stuff add it at the end. My kids love saying quinoa..."Mom, can I have more keeen-waaaaaaaaa?" They compete to see who can say the "waaaa" part the longest.

Ingredients:

1 cup(s) uncooked quinoa

2 cup(s) fat-free reduced-sodium chicken broth

1 tsp ground cumin    

1 tsp chili powder    

1 tsp garlic powder    

1/2 tsp garlic salt    

Instructions:

Rinse quinoa and toast over medium heat in a saucepan for a few minutes until it starts to brown. Add spices and stir. Add chicken broth and cook, covered on low heat for 25 minutes.

Serving sizes are: one enchilada and one half cup quinoa. 11 points total for both and it's a lot of food! I thought this was one of the best dinners I have made that didn't come from a cookbook.