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Caprese Quinoa


Casserole Serves 4 to 6


2 teaspoons olive oil 1 cup uncooked quinoa,


rinsed 2 cups chicken broth (or 1


chicken bouillon cube dissolved in 2 cups water)


1 pound chicken breast, sea- soned, cooked and diced


2 cups marinara sauce 1 tablespoon balsamic vine-


gar


cheese cheese


2 cups shredded mozzarella ¼ cup grated Parmesan


Peeps Rice Crispy Treats chopped


1 cup grape tomatoes, halved 5 or 6 large fresh basil leaves,


Preheat the oven to 350°F. To a medium saucepan over medi- um-high heat, add the oil and the rinsed quinoa. Stir the quinoa to coat with the oil. Cook for 3 to 5 minutes, stirring every minute, until the quinoa starts to toast. Add the chicken broth. Bring the liquid to a boil, place a lid on the pan and turn heat down to low. Cook for 15 minutes and turn off the burner. Allow the pot to stand with the lid on for 5 more minutes, then fl uff the qui- noa with a fork. In a large bowl, combine the chicken, marinara sauce, balsamic vinegar, 1 cup of the mozzarella cheese, Par- mesan cheese and the tomatoes. Stir in the quinoa. Transfer to a 9-by-13-inch baking dish. Top with the remaining mozzarella cheese. Bake for 20 to 25 min- utes or until hot. Garnish with the chopped basil before serving.


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Chicken Teriyaki Casserole


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Chicken Teriyaki


Casserole Serves 6 to 8


2 teaspoons olive oil


2 tablespoons fresh grated ginger (or substitute ½ teaspoon ground ginger)


grated


2 garlic cloves, minced or ½ cup low-sodium soy sauce


¼ cup rice vinegar (or substi- tute cider vinegar) 1/3 cup brown sugar 2 tablespoons corn starch ½ cup cold water


1 ½ pounds chicken breast, seasoned, cooked and diced 4 cups cooked brown rice 24 ounces frozen stir-fry vege-


tables, thawed


½ cup cashews or peanuts (optional)


Preheat the oven to 350°F. In a medium saucepan, heat the olive oil over medium-low. Add the ginger and garlic and cook until fragrant. Stir in the soy sauce, vinegar and brown sugar. In a small bowl, dissolve the corn- starch in the water and whisk into the saucepan. Bring the sauce to a boil and cook until it thickens. Remove from the heat. In a large bowl, combine the chicken, rice and vegetables. Add the sauce and mix well. Transfer to a 9-by-13-inch baking dish and bake for 20 to 25 minutes or until hot. Sprinkle with nuts before serving.


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