SLOW COOKER CHINESE CHICKEN QUINOA BOWLS, an extra recipe for March

CHINESE CHICKEN QUINOA BOWL (reviewed, revised and approved by my faithful readers)

INGREDIENTS

6 boneless chicken thighs

3 Tbsp soy sauce

1/2 cup honey

3 Tbsp lime juice

2 Tbsp worcestershire sauce

1 Tbsp grated ginger

1-2 Tbsp sriracha sauce (or powder and skip the flakes)

1/2 tsp red pepper flakes

1/4 tsp minced garlic (or 2 to 4 cloves and remove when done)

2 cups quinoa, cooked

Broccoli slaw

Pea pods

Avocado

Cilantro if desired

INSTRUCTIONS

1. Spray your slow cooker with nonstick spray. Place the chicken in the bottom. Mix together soy sauce, honey, lime juice, worcestershire, ginger. Sriracha, red pepper flakes, garlic and pepper. Pour into slow cooker on top of chicken. Cook on LOW 4 to 6 hours or HIGH 3 to 4 until chicken is cooked. Shred chicken with two forks, and let cook 15 minutes longer.

2. Assemble bowls with quinoa, broccoli slaw, pea pods, avocado, cilantro and any other toppings your like. Enjoy!!!!!

February 18, recipe, STOVETOP ZITI

February 18, recipe
STOVETOP ZITI (6 servings)

Ingredients

1 lb ziti pasta
1 bag (12 oz) broccoli florets

SAUCE
1 jar (26 oz) marinara sauce
1 cup skim ricotta
4 oz part-skim mozzarella diced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan


Directions
Cook pasta in a large pot of lightly salted boiling water as package directs, adding broccoli 4 minutes before pasta is done.

Mix marinara sauce and about 1/2 the ricotta in a large saucepan. Cook over medium-low heat until hot.

Drain pasta and broccoli; return to pot. Add sauce mixutre; toss to ix and coat. Immediately add mozzarella and about 1/2 the parsley and Parmesan. Stir until mozzarella melts.

Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.

calories: 478, fiber 5 grams