30 Minute Meals - August 2013

Mango & Black Bean Quinoa Salad

From: Maritza Naseath

• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 red bell pepper
• 1 mango, cut into little chunks
• 1/2 cup chopped cilantro
• 1 can black beans, drained & rinsed
• 4 Tbsp red wine vinegar
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• sale & pepper to taste

Directions:
Cook quinoa in broth according to package. In large bowl, combine quinoa, red pepper, green onions, mango, cilantro, & black beans. In a small bowl, whisk together vinegar, olive oil. lime juice, salt & pepper. Add to quinoa mixture and stir to combine well. Eat immediately or store in refrigerator in an air-tight container.

Quick Pumpkin Cookies

From: Tresia Lindsay

• 1 pkg Betty Crocker spice cake mix
• 1 (15 oz) can Libby's Pumpkin
• 1 pkg mini chocolate chips

Directions:
Mix all ingredients together (no eggs, no oil or sugar or anything, just the above ingredients). Bake at 350 for 10-12 minutes.

15 Minute Cheeseburger Rice

From: Jill Lucas

• 1 lb lean ground beef
• 1 3/4 cups water
• 2/3 cup ketchup
• 1 Tbsp yellow mustard
• 2 cups uncooked MINUTE white rice
• 1 cup shredded cheddar cheese

Directions:
Brown ground beef in large skillet; drain. Add water, ketchup, & mustard. Bring to a boil. Stir in 2 cups uncooked minute rice. Cook until liquid is absorbed. Sprinkle with 1 cup shredded cheddar cheese. Cover; cook on low heat 5 minutes.

Cashew Chicken Lettuce Wraps

From: Jasmine Sagum

For stir fry sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• ¼ teaspoon ground red pepper
• 1/2 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil

For chicken:

• 3 tablespoons olive oil (or oil of choice)
• 2 chicken breasts (about ¾ lb. total), diced
• 1 cup onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• ¼ cup cashews, chopped
• 1 small can water chestnuts, chopped
• 1 handful cilantro, chopped
• 1 head butter lettuce or iceberg lettuce

Directions:

Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside. Heat oil in pan over medium to medium high heat. Add diced chicken, onions & garlic. Season with salt & pepper and cook until brown.
Mix stir fry sauce again; add to skillet. Add cashews and water chestnuts; saute mixture for a few minutes and remove from heat. Add cilantro. To serve, spoon chicken mixture into individual lettuce leaves. If desired, top with additional cilantro and/or cashews. You can also add rice to the wraps to make them a complete meal.
Tip: for crisp lettuce leaves, but head of lettuce in ice water while cooking the chicken & rest of the ingredients. This will help to crisp up the lettuce.

Tomato Mozzarella Pasta Salad

From: Mogan Fountain

• 1 box penne pasta
• fresh mozzarella
• fresh basil
• roma tomatoes
• olive oil
• sea salt

Directions:
Cook pasta according to package directions; drain pasta. Cut the basil and tomatoes and add to pasta. Add mozzarella. Drizzle with olive oil and add sea salt to taste.

Green Smoothie

From: Kris Thorne

• 8 oz pomegranate juice
• 1-2 cups water
• 4-5 cups spinach
• 1.5 cups blueberries
• 1 TBSP vegan protein
• 1 wedge lime
• 1 tsp chia seed
• 1 cup ice

Directions:
Blend until very very creamy and enjoy. (Blendtec or Vitamix works best) Serves 2