Mexican Quinoa Salad

This is an awesome way to turn a leftovers from a side dish into a whole new meal.  We ate this Mexican Quinoa with tacos and it was delicious. The next day, I turned it into an awesome salad.  This was a very filling and healthy salad.  Lots of good protein with the black beans and quinoa. No need for dressing with the salsa and just a bit of sour cream.  It was so good that I will purposely make a larger batch so we can have leftovers. 

Mexican Quinoa Salad Recipe

Organic romaine lettuce, big bowl

1/4 cup black beans

3 tbsp. salsa

2 tbsp. sour cream

1/2 avocado, sliced

1 cup Mexican Quinoa

Combine everything and enjoy!

Other ideas to top salad with:
Creamy Avocado Chipotle Sauce
Chipotle Peach Salsa
Pico de Gallo
Guacamole
Avocado Ranch Black Bean Dip


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Blueberry Almond and Amaretto Quinoa Crisp

I love quinoa. Slowly I am getting the family on board with quinoa as well.  When I saw this recipe I was intrigued.  I wasn't sure it would actually get that nice crunchy topping.  

Well, it did get nice and crunchy but soften up pretty quickly.  This is a dessert best eaten soon out of the oven. Almonds and blueberries go so well together.  

Blueberry Almond and Amaretto Quinoa Crisp Recipe
Adapted from Closet Cooking

Ingredients

• 1/2 cup quinoa, rinsed
• 3/4 cup water
• 6 cups blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons amaretto 
• 2 tablespoons lemon juice 
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted
• 1/4 cup almond flour
• 1/4 cup almond slices

Directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Mix the blueberries, sugar, cornstarch, amaretto, lemon juice and vanilla and place in an 8x8 inch baking dish (or a number of smaller dishes).
3. Mix the quinoa, brown sugar, butter, flour and almond slices and crumble on top of the blueberries.
4. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 30-45 minutes.

More fruit desserts!!
Peach Browned Butter Shortbread Bars
Fruit and Berry Crisp
Dutch Apple Cheesecake
Easy Fruit Dump Cake
Rhubarb Dessert
Strawberry Lemonade Cake
Blueberry Lemon Upside Down Cake
Berry Trifle with Orange Liquer

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Black Bean, Corn and Quinoa Picadillo Tacos

Have you ever heard of Picadillo?  Apparently it is a Latin American dish but varies from region to region. I read this on Kevin's blog Closet Cooking.  He has amazing recipes.  This vegetarian version looked positively delicious! What attracted me at first to this was the quinoa.  I loved the mixture of vegetables with the quinoa and black beans.  Very filling and healthy!

Despite the fact that I don't care for olives, I did enjoy them in these tacos.  The sweetness from the raisins were an awesome touch too.  I know that I will make these again!

Black Bean, Corn and Quinoa Picadillo Tacos Adapted from Closet Cooking 1 cup quinoa 1 3/4 cup water or broth 2 tsp. oil 1 onion, diced 1 green or red bell pepper, diced 1 jalapeno, minced 4 cloves garlic, minced 1 teaspoon cumin 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can diced tomatoes 1 teaspoon oregano 1/4 teaspoon cinnamon 1/3 cup pimento stuffed olives, cut into quarters 1/4 cup raisins (I used a small box) 1 cup corn salt, pepper and cayenne to taste 1 tablespoon cider vinegar 1/4 cup cilantro Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes. Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes. Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes. Add the beans, tomatoes, oregano, cinnamon, olives, raisins and capers, bring to a boil, reduce the heat and simmer for 15 minutes. Add the corn and cook for another 5 minutes Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat. Serve the picadillo on the quinoa or mix it all up. I put about half into the mixture and left half on the side.

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Mexican Quinoa

It's not all about the rice. I've been finding that out more and more as I use quinoa.  I may plan to make rice but then at the last minute, switch the rice out for quinoa. 

I found a multicolored quinoa at Whole Foods and was thrilled. It was so pretty!  I like pretty food. 

I loved the way this turned out.  Just like Mexican rice but with quinoa.

This is Day 10 of 30 Days of Vegan recipes.  One of the issues that people always ask about vegans is, "How do you get protein?"  Plant foods do have protein and probably has enough for you.  Quinoa is packed with protein and is a super healthy grain.  For more information about protein in a vegan diet check out this two part series.  Very interesting stuff!

Mexican Quinoa

1 medium onion, chopped
3 cloves garlic, minced
2 tsp. cumin
2 tsp. chipotle powder
2 cups quinoa, rinsed
3 cups veggie broth or water
1 can diced tomatoes
1 tsp. oregano
Salt and pepper
Cilantro

Cook onion in a bit of water in a pan for about 5 - 7 minutes or until soft. Add the garlic, cumin and chili powder and cook for about a minute.  Add the quinoa, broth, diced tomatoes, oregano, salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Garnish with cilantro. 



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Quinoa Coated Baked Chicken Parmesan

I love quinoa but don't make it often enough.  I've been looking for different ways to use it. I thought it was a great breading for this chicken.  I was impressed how crispy it became in the oven.  

Not everyone here are so gung ho on quinoa though.  They'll eat it but they are still trying to get used to it. My husband came home from work, looked at the chicken and asked what was on it.  I told him to, "Shut up, and just eat it!" He did and he loved it.  

I already have ideas for how to make different versions of this breading.  Can't wait to try them out!  

What do you like to use quinoa for? 

Quinoa Coated Baked Chicken Parmesan Recipe

• 2 lbs. boneless, skinless chicken breasts or tenderloins
• Salt and pepper to taste
• 1/2 cup flour (I used gluten free)
• 2 eggs, lightly beaten
• 1 1/2 cups cooked quinoa (1/2 cup dry cooked with 1 cup liquid)
• 2 teaspoon italian seasoning blend
• 1 cup mozzarella, sliced
• 1/4 cup parmesan cheese, grated
• Marinara sauce
• 
  
• Mix cooked quinoa and italian seasoning in a small bowl.  Put flour in a small bowl and eggs in a small bowl. Season the chicken with salt and pepper. dip in flour, dip in egg and coat in the quinoa mixture. Place the chicken on a pan coated with foil and bake at 400 degrees until cooked and lightly golden brown, about 25-30 minutes. Transfer the chicken to a baking dish, top with the cheese and a bit of sauce and broil until it has melted, about 2-4 minutes. Add more sauce while eating if desired. 

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Sweet Potato Black Bean Burgers

Sweet potatoes, sweet potatoes, oh how I love sweet potatoes.  I buy them at Costco in a 10 lb. box.  I can't possibly think of a meal that I wouldn't want to eat a sweet potato. I don't eat them with every meal but I do a lot. 

I was impressed with these burgers as they pressed together nicely and were incredibly delicious.  I admit, I ate more than my share and was quite full.  They are packed with protein and very healthy and filling.  There is only a small amount of quinoa in these but I suggest making a larger batch as it stays in the refrigerator quite well.

I kept mine gluten free and didn't use a bun but the family ate theirs as burgers and loved them.  

Sweet Potato Black Bean Burgers Recipe
Adapted from Once a Month Mom

1 can black beans, rinsed and drained
1/2 cups sweet potato, cooked and mashed (I used a bit more)
1/4 cup corn
1/4 cup onions, diced
1 tsp. garlic, minced
1/4 cup quinoa, cooked
3 tbsp. oats, partially ground
1 tbsp. sunflower seeds
1 tbsp. taco seasoning (I used a combination of chili powder, cumin and coriander)

Mash half the beans in a bowl until paste like.  Add in the rest of the beans and give it a light mash but keep them a bit chunky.  Add the mashed sweet potato and taco seasoning.  Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds and ground oats until just combined. Form into balls, between your hands and flatten into a patty.  Place on a lightly greased baking sheet and bake at 375 degrees for 30 - 35 minutes, flipping once half way through.  Serve with guacamole.

Guacamole

2 avocados, fairly soft, peeled and pit removed
1 tbsp. lime juice
1/2 tsp. vinegar
1 tsp. seasoned salt
1/4 tsp. cumin
1/4 cup onion, minced
1 serrano pepper, minced
2 tbsp. chopped cilantro
1 roma tomato diced

Pour lime juice and vinegar in a medium bowl.  Mash avocados roughly into the vinegar and juice.  Stir in spices.  Mix in red onion, serrano pepper, cilantro and tomato. 

One Year Ago...

Mexican Meatloaf




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Quinoa Chili Skillet

I'm always looking for new ways to use quinoa.  It's a wonderful grain that is super healthy, versatile and extremely filling and satisfying. 

Pairing quinoa this time with chili proved to be a delicious choice.

I put my cup of quinoa over a sweet potato.  The sweet potato soaked up the juices and tasted fantastic! 

Quinoa Chili Skillet Recipe

1 cup uncooked quinoa, rinsed
2 cups water

1 lb. ground turkey, lean
1 large onion
2 tbsp. garlic, minced
1 jalapeno, seeded and minced
1 tbsp. chili powder
1 tbsp. ground cumin
2 - 15 oz. cans diced tomatoes
2 - 15 oz. cans black beans, rinsed and drained
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
1 tsp. oregano
1 tsp. parsley
Salt and pepper
1 1/2 cups frozen corn, thawed
1/4 cup chopped fresh cilantro

Bring the quinoa and water to a boil in a saucepan over high heat.  Reduce heat to medium low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 - 20 minutes.

Heat a large pan and cook ground turkey. When the turkey is almost done, add the onions, garlic and jalapeno and cook until softened and ground turkey is done.  Season with chili powder and cumin, cook for about a minute.  Stir in the tomatoes, black beans, green pepper, red pepper, zucchini, oregano and parsley.  Season to taste with salt and pepper.  Simmer until the peppers are tender, about 20 minutes. 

Add the corn and quinoa and heat through.  Add the cilantro and serve. 

Total calories = 2570 calories
14 cups = 184 calories per cup

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Ultimate Recipe Swap at Life as Mom




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Butternut Squash Quinoa Stuffing

Confession; I am don't like traditional stuffing. Or dressing, whatever you'd like to call it.  The soggy bread thing just never rocked my boat.  Must be a texture thing. 

Then I found this recipe and it just changed everything. I love quinoa and as you can tell by the plethora of squash recipes on my blog; I completely am in love with squash.

The big chunks of squash paired with the pecans is wonderful. The flavor is excellent and the raisins bring out that touch of sweetness that is irresistible.  Even if you don't like raisins, don't skip them.  The golden raisins pretty much disappear but that sweetness stays.

No more soggy bread for me, this is a stuffing recipe that I will make again and again.

Butternut Squash Quinoa Stuffing
Adapted from Veggie Converter

1small butternut squash, about 1 lb., peeled and chopped
1 large onion, chopped
Salt and pepper
1 cups quinoa, rinsed
2 cups chicken or veggie broth
1/4 cup balsamic vinegar
1 tsp. italian seasoning
1/2 cup pecans, chopped
1/2 cup golden raisins (or craisins)

Cook squash in a pan with a bit of water until soft. Or roast in oven until tender. Sprinkle with salt and pepper. Set aside.

Bring the broth to a boil and add the rinsed quinoa. Bring back to a boil, reduce heat and simmer about 20 minutes, until quinoa sprouts are showing and most of the liquid is absorbed.

Meanwhile, cook chopped onion in a bit of cooking spray in a pan until soft. Mix balsamic vinegar and italian seasoning.  Add squash, onions and quinoa and mix.  Mix chopped nuts and raisins.  Pour into an 8 x 8 in. pan sprayed with cooking spray.  Bake at 350 for 15 - 20 minutes or until heated through.  Fluff with a fork and serve. 

One Year Ago...

Chicken Tortilla Casserole

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
The Mommy Club at Crystal and Co.
Best Recipes at This Chick Cooks


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Quinoa and Ground Turkey Stuffed Peppers

These were fun to make, pretty to look at and delicious to eat!

You could use rice instead of quinoa but the quinoa really is awesome.  I like the texture better than rice.  I'm not a cottage cheese fan but in recipes like this, it gets melty and creamy and good.  It's so healthy and high in protein that I love that it's in here. 

I used both pepperjack and cheddar cheese.  The kids liked the cheddar better. 

I know, it's not so pretty when it's all chopped up but it is HUGE and filling and super low in calories! 

Quinoa and Ground Turkey Stuffed Peppers Recipe
Adapted from Carolynns Recipe Box

12 red, yellow or orange sweet peppers
1 1/2 cups cottage cheese
1/3 cup parmesan or asiago cheese, shredded
1 cup quinoa
1 can chicken broth
1 lb. ground turkey, extra lean
1 tbsp. garlic, minced
1 large onion, chopped
1 can (15 oz.) tomato sauce
1 can water chestnuts, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1/2 cup cheddar or pepperjack cheese, shredded

Cut each pepper top off.  Remove and discard seed core from each.  If they won't sit upright, remove small slice from the bottom of each so it will sit up but not so that you make a hole in the bottom.  Put them in a 9 x 13 in. pan and set aside. 

Combine cottage cheese and parmesan in a small bowl, set aside.

Combine quinoa and chicken broth in medium pan, bring to a boil, reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. 

Meanwhile cook ground turkey and onion in a pan.  Reduce heat to medium, add garlic and cook for a couple of minutes.  Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste.  Bring to a boil.  Reduce heat and simmer, stirring occasionally for 10 minutes.  Remove from heat and stir in quinoa. 

Stuff half of each pepper with some filling.  Layer each with cottage cheese mixture, top each with remaining filling and then cheese on top.  Bake at 375 degrees for about 20 - 25 minutes. 


Total calories = 2650 calories
12 peppers = 221 calories per pepper

One Year Ago...

Pumpkin Cheesecake Swirled Brownies

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth & Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
The Mommy Club at Crystal and Co.



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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Quinoa Pudding

Secrets are fun, aren't they?  Well this month in the Secret Recipe Club, I was given the opportunity to make something from Gloria from Canela Kitchen.

I chose the quinoa pudding because I love quinoa and this sounded different than what I usually make. It certainly was different and absolutely delicious!!  Strangely addicting as well. It called for mushrooms but that is something we don't eat so I didn't add them. The sweetness from the raisins paired with the curry is wonderful!

 
I loved how quickly it came together. I made the quinoa ahead of time and the filling came together in a snap. When I make it again, I do think that I will increase the filling a bit, otherwise it was perfect! 

~~~~~~~~~~~~~~~~~


Quinoa Pudding Recipe
Adapted from Canela Kitchen

Ingredients (4 servings)



2 cups of cooked quinoa
1 egg
salt and pepper
1/2 cup of cream
1/2 teaspoon of curry powder


Filling:
1 tablespoon of oil
1/2 cup onion chopped
1 medium zucchini in cubes (with the peel)
1 cups of mushrooms in slices (I didn't use)
1/3 cup of golden raisins
3 tbsp. shredded parmesan cheese (I used gruyere)

In a saucepan, cook quinoa according to directions.  You'll need about 3/4 cup raw quinoa to get 2 cups of cooked, you'll have a bit extra.  Set aside and let cool.

In a bowl place the cooled cooked quinoa, egg, cream and curry powder.


Season with salt and pepper.


Stir well until the mix look like a thick cream.


Prepare the filling.


Preheat the oven 375.

In a pan heat the oil to medium heat, add the chopped onion first and then mushrooms (if using) and zucchini chopped.
saute until the veggies are softened. Add a couple of tablespoons of water and the raisins and season with salt and pepper.


Pour the filling into 4 small ramekins. Cover with the quinoa cream, I had just a bit of quinoa cream leftover.   


Bake at oven for 20 - 25 minutes or until is cooked and set.


Total calories = 1250 calories
4 servings = 313 calories per serving

This is linked with:
Real Food Wednesday at Kelly the Kitchen Kop
Works for me Wednesday at We are THAT Family
Gluten Free Wednesdays at Gluten Free Homemaker
Best Recipes at These Chicks Cook
Mommy Club Solutions at Crystal and Co.

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Asian Quinoa

I love fried rice.  I also love the healthy benefits of quinoa. So why not combine the two? 

I got the idea from What's Cooking at the Genua's but decided to kick it up a notch and add veggies, pineapple and some ham. I wanted it to be a main dish rather than a side dish.   

It turned out perfectly and I know I'll be making it again.

Asian Quinoa
Adapted from What's Cooking at the Genua's

1 cup quinoa, rinsed and drained
1 1/4 cup chicken broth
3/4 cup pineapple juice (i just drained it from the can, you might get more or less, just make sure you have 2 cups of liquid)

9 oz. turkey ham, extra lean
2 eggs, slightly beaten
1 cup frozen peas, thawed
3 scallions, sliced
2 tbsp. garlic, minced
2 tsp. ginger (I used from a jar)
3 tbsp. soy sauce
1 cup pineapple chunks (I cut them in half)

Place the chicken broth, pineapple juice and quinoa in a medium pot.  Bring to a boil, then lower to simer, covered. Cook for 15 - 20 minutes until all liquid is absorbed. 

While quinoa is cooking, dice ham and cook in pan until it gets a nice sear.  Remove from pan and set aside.  Scramble eggs until almost done.  Turn off heat and leave in pan.  Add ham, peas, garlic, ginger and scallions.  When quinoa is done, stir it into the other stuff.  Add pineapple chunks, stir and serve.  Add additional soy sauce if it needs more liquid.


Total calories = 1490 calories
6 cups = 248 per cup

Here is what I got from the spark people recipe calculator.  The quinoa in their data base was higher calorie for some reason so it came out with higher calories. Low sodium chicken broth and soy sauce would help the sodium levels.

Calories 261.3

Total Fat 6.3 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.0 g
Cholesterol 102.6 mg
Sodium 1,158.1 mg
Potassium 297.7 mg
Total Carbohydrate 38.0 g
Dietary Fiber 3.7 g
Sugars 14.1 g
Protein 15.7 g

One Year Ago...

Sweet and Sour Stir Fry

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Recipes and Projects at It's a Keeper
Ultimate Recipe Swap: One Pot Meals at Life as Mom
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
I'm Lovin It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Not Your Ordinary Recipes
Weekend Wrap Up Party at Tatertots and Jello
Gallery of Favorites at 21st Century Housewife
Allergy Free Friday at Cybele Pascal
Recipe of the Week at Family Fresh Meals
Ingredient Spotlight: Soy Sauce at Eat at Home


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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Black Bean & Corn Quinoa

I'm trying to eat healthy. Really, really I am.  I'm also cutting back on wheat, hoping to eliminate it soon enough. My body treats me nicer when I avoid wheat but it can be hard because wheat products are so good! (Dang you pizza flavored Goldfish crackers!)
I've made a bunch of things with quinoa and always forget how good it is.  I forget how filling and satisfying it is.  So here is an awesome gluten free meal that I so want to make more often.

This made a lot and I enjoyed the leftovers made into an omelet for a few days after.  I've been doing that a lot, putting last nights dinner with eggs for breakfast.  It doesn't work with everything but it was perfect with this!

Black Bean & Corn Quinoa
Adapted from Holy Cannoli Recipes


1 onion, chopped
3 cloves garlic, chopped
3/4 c. quinoa
1 1/2 c. vegetable broth (I used chicken broth)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 c. frozen corn
2 (15 oz) can black beans, rinsed and drained
1 tsp. coriander
Salt & pepper

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Rinse quinoa with water.  Mix quinoa into saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt, pepper and coriander. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

Stir frozen corn into saucepan and continue to simmer for 5 minutes until heated through. Mix in the beans and serve.


One Year Ago...

Smothered Chicken & Veggies with Biscuits

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Quinoa & Vegetable Bake

One of the things that I don't like about egg bake casseroles is the crust.  You put a whole bunch of healthy things in a pan - over a crust that often doubles the calories.  Tasty, but just not as healthy.

That's why I loved the idea of this quinoa crust.  Quinoa is tasty, filling and healthy!

I love how versatile this is as well, you can sub different vegetables, different cheeses, whatever.  It's good. 

It makes a great breakfast, brunch or dinner. It's just really good.

Quinoa & Vegetable Bake Recipe
Adapted from Dinner at Christinas

Crust:
3 cups cooked quinoa, somewhat cooled
1 egg + 2 egg whites
Cheddar cheese, 2 oz. shredded
Salt and pepper, to taste

Filling:
1 cup frozen chopped spinach, thawed and moisture strained out
1 red pepper, chopped
1 large onion, chopped
1 tbsp. garlic, minced
6 eggs + 6 egg whites
Cheddar cheese, 2 oz. grated
1/2 cup ricotta cheese, part skim
Salt and pepper to taste

Beat egg in a medium bowl for the crust.  Fold in the quinoa and cheese.  Season with salt and pepper. Spray a 9 x 13 in. pan with cooking spray and sump the crust mix into the pan.  Carefully form the crust along the bottom of the dish and up the sides.

In a large bowl, add the veggies and the cheese.  You can pretty much use whatever veggies you like or have in the frig.  Beat the eggs and egg whites in the bowl you used for the crust.  Add eggs to the veggies and add ricotta cheese and stir until everything is mixed.  Season with salt and pepper.

Pour the egg/veggie mixture into the crust. Pop in the oven, uncovered for about 40 minutes. Check the center for doneness with a knife.  Let stand a few minutes before cutting into. 

Total calories = 2261 calories
8 huge servings = 283 calories per serving

One Year Ago...

Taco Seasoned Meat

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth & Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent Tuesdays at SS & GF
Gluten Free Wednesdays at Gluten Free Homemaker


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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