Yield: Serves 6-8

Mediterranean Quinoa Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Salad:

• 2/3 cup uncooked quinoa--Beth did about 2-3 cups cooked
• 1 1/3 cups chicken broth (I use low-sodium)
• 1 cup chopped olives (6-ounce can, drained and sliced in half)
• 1 cup diced roasted red bell peppers (8-ounce jar, drained)
• 1 cup diced cucumbers, about 8 ounces
• 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
• 2-3 green onions, finely chopped
• 1/4 to 1/3 cup chopped fresh cilantro or basil
• 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces --Beth used mozzarella cheese

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• Pinch of dried oregano
• Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed

Instructions

1. Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
2. In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
3. Whisk the dressing ingredients together and pour over the salad. Toss to combine.
4. Sprinkle with the feta cheese and toss lightly.
5. Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.

Notes

If using already cooked quinoa, you'll want about 1 1/2 to 2 cups.https://www.melskitchencafe.com/mediterranean-quinoa-salad/

Fruit Dip

From mels kitchen cafe 

2 cups  plain Greek yogurt or vanilla and reduce honey 

1/2 c honey 

I tsp cinnamon

Sliced apples or strawberries etc

Homemade tater tots

https://www.melskitchencafe.com/potato-puffs-a-k-a-homemade-baked-tater-tots/

These were fun and more kid friendly. Good with ketchup. I only made half of them tater tots and the other half I left as seasoned/cheesed masked potatoes. I used shredded cheddar cheese.

5 minute Skillet Broccoli

 This recipe is from Mel’s kitchen café.

 Ingredients
 Why did you tablespoons olive oil are used avocado oil.
 6 cups broccoli florettes about 15 to 16 ounces
 Pinch of kosher salt
 Half cup chicken or vegetable broth Beth use vegetable broth

 Instructions
 Heat oil and a 12 inch nonstick skillet over medium high heat until the oils rippling and hot. Out the broccoli and I’m mostly single layer and sprinkle with a pinch of salt. Let the broccoli roast in the hot skillet for 30 seconds or so and then give it a good sister. You can let it keep rounding for a minute for more flavor or move onto the next step. Pour in the bra, immediately cover the skillet with a lid or foil and reduce the heat to medium low. Let the broccoli simmer for 2 to 3 minutes until bright green and crisptender. Add additional time if you want the broccoli more tender. Remove from heat, add seasoning to taste and serve.

 Mel has more instructions and variations of seasonings on her website.

Easy Instant Pot Chicken Noodle Soup

 I used a few different recipes and my own instructions to create this.
 Ingredients
 1 tablespoon olive oil
 1 onion diced
 3 carrots peeled and diced
 4 stocks of celery diced
 1 teaspoon of thyme dried  or three sprigs fresh thyme
( optional other pinches of spices of garlic, lemon, rosemary and bay leaves or can leave it out altogether)
 1 1/2 pounds boneless skinless chicken breast( about two or three breasts)
1 teaspoon of salt
 1 teaspoon of pepper
 6 cups chicken broth
4 cups water
 12 ounces farfalle pasta
1 cup frozen corn kernels

 Directions
 Put the Instant pot on sauté setting. Add olive oil, onion, carrots,  and celery, and thyme.  Cook stirring occasionally, for 2 to 3 minutes.
 Cook pasta on stove.
Season the chicken with salt and pepper to taste.
 Add chicken, chicken broth, and water To instant pot.
Set instant pot on high for 10 minutes  then quick release.
Remove chicken and shred using blendtec.
 Add frozen corn to instant pot. Select high sauté setting on instant pot. Bring to a boil then turn off.
Stir in pasta, chicken, and season with additional salt and pepper to taste.

snicker doodle bars-i made for a thalman christmas cookie exchange

https://www.pillsbury.com/recipes/4-ingredient-snickerdoodle-bars/5ef215d0-8804-46f9-b92f-e6e02fa322ba
This recipe is great when you are overloaded and need something really quick. It tastes homemade even though it has the processed pillbury dough. I doubled this recipe by buying the 30 Oz. VAlue size of the pillsbury dough and baked it in a greased 9X13 casserole dish. I also made my own frosting because i don't like the store bought and used betty crocker's buttercream recipe. Then to make it christmassy i added sprinkles which, next time, will need to be sprinkled immediately after i frost.

Eileen’s Cheesy Potatoes

 Eileen said she cooks the potatoes and quinoa together since they take the same amount of time. I didn’t want to mess them up so I cooked quinoa on the stove... one cup dry quinoa to 2 cups water simmer it for 15 minutes. Then I cooked potatoes in my pressure cooker...cut them up and covered potatoes with 1 inch water over them and cooked for? Minutes.  Eileen says she puts them in her Bosch mixer with the whisk attachment and mixes the potatoes and quinoa. She thins it out to the consistency she wants with chicken broth. Then she adds cream cheese, sour cream, and butter.  I can’t remember if she said salt and pepper. Then she covers with cheese and bake until melted. I didn’t have any cream cheese or sour cream so I mixed potatoes and the quinoa in my Bosch. Then I added about 3 tablespoons of chicken bulli on from Costco, added melted butter and whole milk. I think I may have added salt and pepper too. Then I put them in a 9 x 13 pan, covered with cheddar cheese, and baked in the oven at 350 covered. I thought the secret ingredient that made them so tasty was the chicken broth flavoring. I didn’t even miss the sour cream or cream cheese.