What's for Dinner: Cheesy Quinoa Vegetable Bites

These quinoa bites were a HUGE hit with the whole family! The kids begged me to make these again while they were eating them and I am more than happy to oblige to their request. This recipe is super easy to make and a healthy vegetarian option (not vegan as it does have cheese and egg). They would also be a great healthy finger food for a party. The kids loved that they could pick these up with their fingers to eat them. Great kid appeal!! And the hubby approved too!

Cheesy Quinoa Vegetable Bites

2 cups cooked quinoa
1 cup shredded carrot
1/2-1 cup chopped spinach
2 green onion stalks chopped
 2-3 garlic cloves diced
1-2 tbsp cilantro chopped
2 large eggs
2 tbsp whole wheat flour
1/2 tsp sea salt
1/4 tsp pepper
1/2 cup cheddar

Mix all ingredients in a bowl and spoon into greased muffin tins about 1/2-2/3 full. Bake at 350 for 20 min. Yum!! You can dip these into a sauce of your choosing if you prefer (maybe a homemade marinara or ranch). We served with a simple side of roasted parmesan broccoli. (drizzle broccoli with olive oil, salt, pepper, and chopped garlic. Bake at 450 for 12-15 minutes and then add some grated Parmesan before serving. (I often heat an extra minute to melt it a bit)

Sorry for the instagram pic but the kids were ready to eat, the hubby was working 5 hours late and I didn't have time for regular photos. I love Instagram...total time saver ;)

What's for Dinner: Beef & Veggie Spaghetti

Last night I cooked using my first lb of meat from my grass-fed beef order...and it was delicious!! This recipe was a HUGE hit with everyone in the family! Even the girls who can sometimes be finicky were scarfing this one down!! Score!

 Beef and Veggie Spaghetti 

10oz cooked whole wheat spaghetti 

1 lb ground beef 

1 tbsp olive oil 

1/2 cup green bell pepper- diced 

1/2 cup red bell pepper- diced 

1/4 cup red onion- diced 

2 cloves garlic- diced 

1 (14.5oz) can organic diced fire-roasted tomatoes- drained 

1/2 tsp dried oregano 

1/2 tsp dried basil 

1/4 tsp sea salt 

1/4 tsp black pepper 

2 1/4 cups cheddar cheese 

 Cook Spaghetti according to package directions, drain and set aside covered. In a skillet over medium heat add olive oil, bell peppers, onion, and garlic and saute until veggies are tender. Remove veggies from heated skillet. In same skillet brown the ground beef until no longer pink, drain and add cooked veggies. If cooking with grass-fed beef be sure not to overcook since it tends to cook faster than conventional beef. Add tomatoes, cooked spaghetti and all spices to the beef mixture. Continue to cook briefly until all is heated thru. Mix in 2 cups of cheese and stir until melted. Transfer all to lightly greased casserole dish. Bake 15 min at 350 degrees. Remove and add remaining 1/4 cup cheese and continue to bake 5 min until cheese is melted. Serve hot!! YUM!!