Quinoa Pizza Crust

Like usual I am a little behind. Too many leftovers to use ;) A few days ago I made a BBQ chicken pizza on a Quinoa crust! It was good. If you go to Google and type it in, I'm sure you will find a ton of different ideas of how to do it.   Here is how I did it and what I should have done differently! :)

So I made the quinoa according to the package. I used one cup of dry quinoa. When it was close to being done I took it off of the burner and used my immersion blender to blend it all up. I should have blended it up more, that's my first fix. Adding a little extra water would be my second fix. I made it a little too thick. I added salt, basil and garlic to the mixture. I heated up a large round skillet pan and pressed the "dough" into the pan. And my final change would be a thinner crust. Next time I will turn it into 2 pizzas. I cooked it until crispy on both sides and then added BBQ sauce, pulled chicken and mozzarella. I kept mine on the stove but it could easily be thrown in the oven for a few minutes. I really liked the pizza, other than my needed changes. My toddler loved the pizza. My husband, he spit it out. I told you I would be honest. Here are a few reasons why I think he did. He doesn't like quinoa. It was far too thick. And finally, he got home a couple hours after it was made and the sauce had soaked into the crust and it was a horrible texture. My next piece of advice would be to eat it fresh! I will be making this again. My mixture should have been thinner like pancake mix and it was like  bread dough. If you take these changes into account I'm sure it will be a great recipe for you!

Check back later for my 2 week meal plan!!!

Taco Chicken Chili Stuffed Peppers and More!

I haven't posted in a bit, but I've been cooking some delicious meals! I mentioned this blog is more for planning and meal inspiration than it is for full recipes. With that being said, here we go! This weekend I made a roast in the slow cooker, with onions and carrots and a cup of water. I added a little seasoning of choice and that's it! A very simple and filling meal. We also ate roast at my moms and she puts an onion soup packet in with her roast, which is also super good.

Then I had a large ham I needed to use. Guess what I did with that!? Yep, slow cooker. I will never make a ham any other way ever again. I put about a cup of apple juice in with it and that was all. Juicy. Juicy. Juicy. I made some green means and caulimash to go along. I steamed my cauliflower then mashed it up with a little butter, salt and pepper. Awesome meal!

The next day for lunch(was going to be for dinner, but we couldn't wait) I made a huge Cobb Salad with SOME of the leftover ham. Eggs, avocados, pepper jack cheese and tomatoes!

(I posted that picture on my Facebook page, check it out!!)

Last night I planned on making a southwest type of stuffed pepper. As I was throwing black beans into the pan I decided to add more beans and turn it into a chili. After the peppers were stuffed I had chili leftover for the 3 of us for tonight or even for a lunch! They were great!

Taco Chicken Chili Stuffed Peppers
30 min total

28oz can diced tomatoes
15oz can black beans, drained
15oz can chili beans, drained
1 large chicken breast, uncooked
1 cup corn
4+  green or bell peppers (depending on if you want leftover chili)
1 tsp: Chili powder
2 tsp: Cumin
1tsp: Paprika
Salt
Pepper
Shredded cheese if desired.

Preheat oven to 350. Place chicken and tomatoes in a pan. Cook until chicken is done. Shred chicken. Add rest of ingredients (except peppers) and stuff into 4-6 peppers. Place in baking dish for 20 minutes or until peppers are cooked to liking. Top with cheese if desired.

For leftover chili I always top it with cheddar cheese and sour cream!