It’s the new year and everyone is trying to eat a little healthier, maybe fit in some exercise while they’re at it. Could just be because of over indulgences from the holiday or you’ve made a resolution, but this will be your year! Except, it’s cold out. Heck, for most of the country it’s freezing or below out. So, salads and grilled foods just aren’t happening. Give me some comfort food please! I’ve taken my Baked Macaroni and Cheese recipe and tweaked it a bit. Here is a healthier alternative that is protein-rich that’s packed with cheesy flavor.

If you’re new to cooking with quinoa, this may just be the recipe you want to start with. No one can resist baked cheesy goodness. My husband loved it and ate many of my test recipes and my daughter, once she got over not seeing her beloved elbow pasta, liked it as well. Score one for mom! Go ahead, enjoy your warm comfort food and don’t feel the guilt.

Baked Quinoa & Cheese

Ingredients

• 1.5 cups quinoa, uncooked
• 3 cups water
• 1/8 tsp salt
• 8 oz low-fat sharp cheddar cheese
• 2/3 cup evaporated milk (or half and half)
• 5 Tbsp Smart Balance Original Butter Spread
• 1/4 cup Italian Seasoned breadcrumbs

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Pre-heat oven to 350 F.
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
Place the quinoa, water, and in a small sauce pan and bring to a boil. Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.

In a large bowl, combine cooked quinoa, cheese, evaporated milk, and butter spread. Pour into a casserole dish and sprinkle breadcrumbs on top. Bake for 20 to 25 minutes, until cheese is bubbly and breadcrumbs have turned a golden brown.
Serve warm.
Yields 8 servings, 3/4 cup each

Nutritional Information

Per serving: 257 Calories, 11g Fat, 4g Saturated Fat, 13mg Cholesterol, 356mg Sodium, 26g Carbohydrates, 2g Fiber, 13g Protein

Finding simple, tasty sides has become difficult in our house as my three year old daughter has decided that she is going to start digging her heels in and become picky. Sometimes it’s just out of spite too. “We don’t like mashed potatoes this week? Oh! You NEVER liked mashed potatoes? Good to know kid.” French fries are on the approved list, but we can only have so many. They are great with certain meals, but not everything. We needed something a little more “grown up” and palate friendly. Enter these french fries. She can still nibble on them and enjoys the cheese, while we can have them with roast chicken and not feel like we’re at a fast food restaurant. These fries are great by themselves or you can choose to dip them in ketchup if you desire. Although, my kid doesn’t like ketchup, or any condiment for that matter besides honey and lemon. What is wrong with her and will this end? 🙂

Oven Fries with Herbs and Pecorino

Ingredients

• 2 large baking potatoes, cut into 4-by-1/2-inch sticks
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 1 tsp minced sage
• 1 tsp minced rosemary
• 1/4 cup freshly grated Pecorino Romano cheese
• salt and freshly ground pepper

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Pre-heat oven to 425 F.

In a large bowl, toss the potatoes with the olive oil until evenly coated. Spread the potatoes on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.

Sprinkle the minced garlic and herbs over the fries and toss well. Toast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned.

Transfer the fries to a large bowl and toss with the grated cheese. Season with salt and pepper and serve.

Yields about 4 servings.

Source: Food & Wine

We’ve entered a new year which can mean resolutions for some or just getting used to writing the correct date on checks. Typically, the most common resolution is eating healthier and losing weight. What I noticed when I looked back on the recipe that received the most views was that everyone already has been looking at recipes that are healthier, yet not sacrificing on taste. Quinoa became a very popular alternative last year so it was no surprise that the Quinoa Pizza Bites were a favorite among readers. It definitely caught me by surprise that it was the most favorite of 2013. The second runner up was the Tortilla Chip Casserole which was not a surprise since I think it is very similar to the Mexican Stuffed Shells, which still continues to be the most popular recipe!

So, here is to enjoying some old recipes and creating some new! To reflecting on the past year, but accepting what the new year has to offer. For me and my family, we are exploring new territory with the addition of my son, George. The past few years have been interesting around here and it’s only going to get better! Happy New Year everyone!

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Tortilla Chip Casserole

Hello all you The Way to His Heart fans! I’m Lynsey of Lynsey Lou’s and I’m beyond excited to be here! I work full-time, am a wife, mother of an amazing 4 year old, and lover of all things food. Over at Lynsey Lou’s you’ll find a variety of recipes from cocktails, appetizers, main meals and sweets. Oh, yes, sweets. I’m a lover of all food but sweets are my weakness. Give me a brownie, cookie, or a bowl of cookie dough and I’ll be a happy girl! But we can’t live on sugar alone so I try to balance the sweets with well balanced meals for my 2 guys!

As I said, I’m over the moon to be visiting y’all today. I’ve “known” Maeghan for a while now but I was ecstatic when I got to meet her about a year ago at MixedCon. We met in the airport and instantly hit it off; we talked while we waited for the shuttle, and continued to talk non-stop the whole way to the resort. We had a blast that weekend; cooking, cookie decorating, reliving scenes from Dirty Dancing and meeting other amazing bloggers. It was definitely a weekend to remember. I enjoyed getting to know Maeghan at Mixed and we’ve continued to stay in touch since leaving the mountain!

When Maeghan asked me to share with you my brain started racing with ideas. What to share, what to share? Since we’re t-minus 3 days to the New Year (can you believe it?) I decided to bake up a delicious appetizer that would be perfect at your New Year ’s Eve party, date rumaki.
The first time I had these addicting little bite-sized treats was at my brother’s wedding. I was making my way around the table at the reception just taking it all in when I came across these little bacon wrapped something or other’s. They were jumping off the plate faster than the caterer could put them on there. The fact that they were wrapped in bacon and that they were flying off the plate was a sign that these little things were amazing.

And they were. It was love at first bite! I am a longtime fan of the ol’ sweet and savory combination. Dates Rumaki do nothing but enhance that love. Tangy cream cheese, sweet dates, crunchy almonds all wrapped in bacon and baked until the bacon reaches crisp perfection. It’s been almost 2 years and I still can’t get these little things out of my head. So needless to say, they are so delicious and a definite crowd pleaser.

These would be a hit at your New Year’s Eve party. They hit all the notes and will leave your guests coming back for more. They are the ideal party food; small, portable and bite-size. My only suggestion is to make a double or triple batch of these to ensure you have enough to go around!

Thanks again for letting me stop by and I hope you all have an amazing New Year!

Date Rumaki

Ingredients

• 24 Pitted dates, cut in half lengthwise
• 24 Raw almonds
• 1 (8oz) block cream cheese, room temperature
• 2 Tbsp powdered sugar
• ½ Tsp rum extract
• 8 Slices bacon, cut in thirds
• 24 Toothpicks

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Preheat oven to 450. Place a wire rack on a rimmed baking sheet and set aside.

Place cream cheese in a medium bowl and beat on medium-high for 1 minute, until fluffy. Add the powdered sugar and rum extract and beat on high to combine, about 45 seconds to a minute.

Spoon 1 ½ teaspoons into each date, then place an almond in the center of the filling. Wrap a piece of bacon around the date and secure with a toothpick. Place on wire rack. Continue the process with the remaining dates.

Place in the preheated oven and bake for 10-15 minutes, until bacon is crispy. Remove from oven and serve.

Recipe source: Inspired by Café 1217