Creamy Quinoa Primavera

This recipe is really tasty, the kids ate all the vegetables but they weren't so sure about the quinoa. My husband and I loved it and we didn't need to add meat to our meal. This recipe came from Betty Crocker's Living with Cancer Cookbook.

1 1/2 cups uncooked quinoa
3 cups chicken broth
3 oz cream cheese
1 tsp dried basil leaves
2 tsp butter or olive oil
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized uncooked vegetables (asparagus, broccoli, carrot, zucchini)
2 Tbsp grated Romano cheese

Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2 -qt saucepan; reduce heat. Cover and simmer 10-15 minutes or until all broth is absorbed. Stir in cream cheese and basil.

Melt butter in nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 3 minutes, stirring frequently, until vegetables are crisp-tender.

Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.

Parsnips With Sage Butter

My kids think these are white carrots. I also take out the sage before serving it. (Ladies' Home Journal, Nov 2009)

2 Lbs. parsnips, peeled and thinly sliced lengthwise
4 tsp olive oil
1 tsp kosher salt
2 tbsp unsalted butter
15 to 20 sage leaves

1. Heat oven to 375. Toss together parsnips, oil and salt in a shallow roasting pan. Roast until tender and golden brown, 25 to 30 min. Transfer to a serving platter.

2. In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 min. Pour over parsnips and serve.

Makes 6 servings

118 calories
5g - total fat (2g sat fat)
251mg - sodium
17g - carbs
8mg - cholesterol
1g - protein
5g - fiber

Lemon-Sage Spaghetti Squash

My husband came home with a Spaghetti Squash and a great big smile on his face because he had found a low carbohydrate alternative. I felt like I needed a really good recipe so I wouldn't disappoint him. This recipe came from myrecipes.com. (Oxmoor House, October 2006)

1 (2-pound) spaghetti squash
1/3 cup water
2 Tbsp light stick butter
1/4 c chopped onion
2 garlic cloves, minced
2 Tbsp shredded fresh Parmesan cheese
2 tsp small fresh sage leaves
1 tsp grated fresh lemon grind
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Pierce squash several times with a fork; place the squash right on your microwave turntable, if you don't have one then use a dish. Microwave, uncovered, at HIGH 6 minutes or longer, depending on your microwave. Cut in half lengthwise; discard seeds. Place squash, cut sides up in baking dish; add water. Cover tightly with heavy-duty plastic wrap, turning back 1 corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes.

2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2-3 minutes or until onion is tender.

3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan; cook 2 minutes or until thoroughly heated. Transfer to a bowl; add Parmesan cheese and remaining ingredients, and toss well.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 58 (47% from fat); FAT 3g (sat 1.6g); CHOLESTEROL 6mg; CALCIUM 48mg; CARBOHYDRATE 8g; SODIUM 270MG; PROTEIN 1.4g; FIBER 0.2g; IRON 0.4mg