here we go!

first off, i should let everyone know that i hate using capital letters.  lower case is much better.  with that being said, i'd like to thank everyone for visiting my page.  please be patient with me as i get started.  i've actually been a little preoccupied lately.  i noticed my first wrinkles developing on my forehead.  after the initial panic wore off, i realized that when i make a surprised face, these lines appear.  so the past few days have been spent perfect my "oh really? i already knew that" face.  i figured that if i don't look so shocked all the time, maybe the lines will go away.  anyway...

i'd like my first post to be about one of my favorite recipes.  quinoa broccoli casserole.  so good and my boyfriend absolutely loves it!  it's so creamy plus it has less carbs and more protein than if rice were used.  i use quinoa in just about every recipe that calls for rice.  afraid to give it a shot?  don't be, this is all about trying something new!

ingredients:

one 10 oz can low sodium, condensed cream of broccoli soup (or mushroom)

1/3 cup reduced fat mayonnaise 

2 tablespoons skim milk

1 1/4 cups reduced fat shredded cheese of your choice

1/2 teaspoon sugar

1/4 teaspoon black pepper

dash of freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  cooked quinoa 

grated parmesan cheese

start by rising the quinoa and cooking it according to the directions on the box.  when the quinoa is finished, it should look white and fluffy.  fluff it with a fork as you would rice.  while the quinoa cooks, you can also steam the broccoli in a saucepan.

preheat your oven to 350 degrees and spray a shallow baking dish with vegetable spray.

in a bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, pepper, and nutmeg.  mix well.  next, stir in the cooked quinoa and broccoli.  pour the mixture into the baking dish.  sprinkle a couple tablespoons of parmesan on top and bake for 35-40 minutes or until the cheese is bubbly and golden brown.  

once you try it, let me know what you think!