Vegetarian Lasagna “Cupcakes”

Ingredients:

• 12 small slices of green/yellow squash (I bough presliced- but 1 medium squash would be enough)
• 3 cups of bow-tie pasta
• 1 cup of mushrooms
• 1/3 cup of green peppers
• 1/3 cup of olives
• 1/2 cup of shredded mozzarella cheese
• 12 oz of sauce

Steps:

• Preheat your oven to 375 degrees.
• Spray the cupcake tin with cooking spray. Outline each section of the cupcake tin with bow-ties forming a cupcake shape (see picture a below)
• Slice squash into small circles (medium thickness) & place one piece on top of each “cupcake” (in the middle- see picture b below)
• Chop up ingredients of your choice.  I chose mushrooms, green pepper, and olives and placed them on the squash.
• Pour your sauce over each “cupcake” and then top of with the cheese.
• Bake for 15 minutes and enjoy!

 

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Buffalo Chicken Quinoa

It’s FRIDAY!!! That means it is time for Live, Laugh, Cooking’s 3rd “Friends Feeding Friends” post. This buffalo chicken quinoa recipe comes from Courtney who I graduated with last year.  It sounds & looks amazing and I can’t wait to try it! Thank you bunches Courtney for sharing this awesome recipe.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 2 boneless, skinless chicken breasts (about 8-10 ounces) OR 2 cups shredded rotisserie chicken
• 1 cup shredded carrots
• 1 cup broccoli florets
• 2-3 green onions chopped (whites and greens separated)
• Cooking spray
• 1/2 cup hot sauce (Courtney recommends Frank’s hot sauce)
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp sal
• Optional toppings: blue cheese crumbles or shredded cheddar cheese

Steps:

• Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
• Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
• While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
• Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
• Pour 1/4 cup sauce over shredded chicken, tossing to coat. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
• Sprinkle with remaining chopped green onion and serve.

If you try this recipe, please be sure to comment below to let Courtney know what you think!

HAPPY COOKING & HAPPY FRIDAY!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*