Cheesy Vegetable and Rice Casserole | Recipe

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

This is a recipe you can go to when you have vegetables to use up at the end of the week. I take whatever I have left over, like a few servings of steamed broccoli or green beans, and mix it in with the base of this recipe. It’s based on a recipe from the Food Network.

Ingredients:

  • 3 Tbs butter
  • 2 Tbs flour
  • 1/2 Pound, sliced cremini mushrooms
  • 1 Onion, diced
  • 4 Garlic cloves, roughly minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (use less if you don’t like spice)
  • 1 1/2 Cups milk of your choice
  • 1/2 Cup vegetable broth (I use better than bouillon brand)
  • 2 Cups cooked vegetables, chopped (broccoli works well)
  • 2 Cups cheddar cheese
  • 3 Cups of cooked rice, (I used half brown & half jasmine)
  • Salt and pepper

Method:

  1. Preheat oven to 425 degrees.
  2. In a large pot, melt the butter and flour over medium heat to create a roux. It will start to brown.
  3. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, milk and broth. Cook until the mushrooms begin to shrink in size.
  4. Mix in the vegetables, 1 cup of cheese, and rice. Add salt and pepper, if desired.
  5. In a greased 13 x 9 baking dish, spread the mixture out evenly.
  6. Top with remaining cheese.
  7. Bake in the oven for 20 minutes, until the cheese is bubbling and brown.

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

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Quinoa Stuffed Peppers | Recipe

Quinoa Stuffed Peppers7

I found myself with a few extra peppers  and thought I would try something new. This makes a great meal because you can use whatever vegetables you have on hand.  I like the combination of mushrooms and spinach with the spicy seasoning. My Mom gave me a jar of potlatch seasoning, which is supposed to be a seafood spice rub but I added a teaspoon to the filling for a little seasoning. Feel free to mix things up, I like the spiciness that the seasoning and pepper jack cheese provides.

Quinoa Stuffed Peppers

Ingredients:

  • 2 Peppers, any variety
  • 1 Cup quinoa, cooked (2 cups water to 1 cup quinoa)
  • 1 Teaspoon potlatch seasoning
  • 1 Cup mushrooms, chopped
  • 2 Big handfuls of baby spinach
  • 2 Cloves garlic, minced
  • 2 Shallots, chopped (or sub onions)
  • Pepper jack cheese

Method:

  1. Preheat oven to 400 degrees F.
  2. Spritz a frying pan with olive oil and saute mushrooms until they begin to brown.
  3. Remove mushrooms and place in a bowl.
  4. Spritz with olive oil again and saute shallots and garlic until fragrant. Try not to burn/brown the garlic.
  5. Place shallots and garlic in the bowl with the mushrooms.
  6. Saute two big handfuls of baby spinach, they will cook waaaay down so don’t be shy about using a lot of spinach.
  7. Add spinach to the mushrooms mixture and stir until all ingredients are combined.
  8. Add cooked quinoa and potlatch seasoning.
  9. Cut peppers in half and remove the seeds. If they are lop sided, slice a tiny bit off of the bottom to create a platform. If this leaves a hole place the cut piece inside the pepper to patch the hole. I did this and it worked well, no spilled filling.
    Quinoa Stuffed Peppers2Quinoa Stuffed Peppers3
  10. Sprinkle a little cheese on the bottom of the pepper, fill halfway with the filling, add more cheese, and add more filling.
  11. Cover with aluminum foil and bake for 45 minutes.
    Quinoa Stuffed Peppers4
  12. Remove foil and sprinkle a little cheese on top.
  13. Bake until cheese has melted, another 5 to 10 minutes.
  14. Serve with a side salad and enjoy!

Potlatch Seasoning

Quinoa Stuffed Peppers6

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Baked Potato Slices | Recipe

Baked Potato Slices4

This recipe is a combination of the best baked potatoes and roasted potatoes side dishes. If you’re counting calories, these are great because you’re eating half a potato and you don’t even know you’re missing it. The top also has a nice crispiness that I really enjoy.

Baked Potato Slices3

Ingredients:

  • Baking Potatoes, scrubbed and sliced in half. As many as you like.
  • Seasoned Salt
  • Olive oil

Method:

  1. Preheat your oven to 400 degrees F.
  2. Spray your potatoes with olive oil. I love to use my misto
  3. Sprinkle potatoes with seasoned salt.
  4. Place an a foil lined cookie sheet and bake for 45 minutes to an hour. Test potatoes with a fork, if it will go into the potato easily, it is done.
  5. Serve with salsa, ketchup, or your favorite topping.

You can easily reheat these by popping them in the toaster oven.

Baked Potato Slices

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Quinoa and Cheese | Recipe

Quinoa and Cheese RecipeThis quinoa and cheese recipe is a perfect alternative for your mac and cheese cravings. It’s healthy and amazing.

Quinoa and Cheese

  • 1 1/2 Cups dry quinoa, cooked
  • 2 Cups lightly steamed broccoli
  • 2 Cloves garlic, minced
  • 1 1/2 Cups shredded cheddar cheese
  • 2 Eggs
  • 1 Cup milk
  • Crushed red pepper, to taste
  • 1/4 teaspoon seasoned salt, or to taste
  • Panko bread crumbs, enough for topping.

Method:

  1. In a large bowl combine milk, eggs, red pepper, seasoned salt, garlic.
  2. In another bowl, combine cooked quinoa, broccoli, and cheese.
  3. Working with a few scoops at a time, incorporate the quinoa mixture into the wet mixture.
  4. Place mixture in a greased 13 by 9 baking dish, or whatever you have on hand.
  5. Top with a sprinkling of panko bread crumbs.
  6. Bake for 30 to 40 minutes at 350 degrees or until the top has browned.
  7. Enjoy!!! Try not to eat the entire tray in one go. 🙂

Image Copyright Lindsay Ann Loft.

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Roasted Red Potatoes | Recipe

Image Copyright Lindsay Ann Loft.

Add this quick side dish to your meal. In about 25 minutes you’ve got an side to go with your veggies, like my farmers market green beans.

Ingredients:

Method:

  1. Quickly spray the bottom of a casserole dish with olive oil.
  2. Arrange potatoes with the cut side facing up.
  3. Spray potatoes with olive oil and lightly sprinkle seasoned salt on top.
  4. Cook for 25 to 30 minutes at 425 degrees until easily pierced with a fork. If you are cooking something else such as a casserole or baked chicken, use that temperature and adjust a longer time for a lower temperature.
  5. Serve hot with a quick shake of seasoned salt, if desired.
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