Quinoa Cereal Bowl

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If quinoa is a part of your dinner menu, plan to double the amount of quinoa and use what remains for this warm breakfast cereal. Healthy fat and protein from the nuts and fiber from the apple and chia seeds are a hearty way to start the day!

Quinoa Cereal Bowl

  • Servings: 8 Servings
  • Difficulty: Easy
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Ingredients

Quinoa Cereal Bowl:

  • 1 cup uncooked quinoa
  • 2 Tbsp chia seeds
  • 2 cups water
  • 1/2 cup craisins
  • 1/2 cup slivered almonds
  • 1/4 cup pumpkin seeds or pepitas
  • 1/4 cup pecans, coarsely chopped
  • 1 crisp apple, chopped
  • 1 banana, chopped
  • 2 Tbsp coconut butter (also known as coconut manna. Can sub coconut oil)
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Milk (for topping cereal bowl, if desired)

Directions

In a medium sauce pot, bring 2 cups of water to boil. Add quinoa and reduce heat to medium. Cook quinoa until tails are visible, approximately 15 minutes. While the quinoa is still warm, add all remaining ingredients and mix thoroughly until coconut butter (or oil) is melted.  Top individual servings with milk if desired. Enjoy!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2024

Chicken Parmesan Casserole

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Chicken Parm Cass1

This is one of the easiest and most-loved recipes in our home. It’s usually the birthday dinner meal request of at least one of my kids. It’s freezer friendly too, which makes doubling the recipe a cinch.

Chicken Parmesan Casserole

  • Servings: 12 Servings
  • Difficulty: Easy
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Ingredients

Chicken Parmesan Casserole:Chicken Parm Cass2

  • 2 lbs fully cooked chicken, shredded (about 5-6 cups)
  • 1 24oz jar marinara sauce
  • 1 cup shredded parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup gluten-free Italian breadcrumbs (I like Aleias or Ians brands)
  • 2 Tbsp olive oil
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried parsley)
  • Salt and pepper

Penne Noodles:

  • 1 box gluten-free penne noodles (Rummo brand is the best!)- Cook according to instructions on the label, al dente.

Directions

Preheat oven to 350F. In a 9×13 casserole dish, place fully-cooked, shredded chicken in the bottom. Pour the marinara sauce over the chicken and mix well. Top with a layer of parmesan and mozzarella cheeses until the chicken is covered. 

In a small bowl, stir together breadcrumbs, olive oil, parsley, salt and pepper. Sprinkle the breadcrumbs on top of the cheese.

Bake for 25 minutes until the cheese and breadcrumbs turn golden brown on top, and sauce is bubbling on the sides.

Serve over cooked Penne noodles and a side salad. Enjoy!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2024