Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup reduced fat mayonnaise

2 tablespoons milk

1 ¼ cups reduced fat shredded cheese (cheddar, colby-jack, etc)

½ teaspoon Splenda/sugar

¼ teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 ½ cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

To cook quinoa:

¾ cup quinoa

1 ½ cups water

¼ teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous ½-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg


Holy crap the hospital bag is packed for baby and I! His first outfit will definitely be his Chicago finishers onesie (thanks again Katie!).

I realized that I own exactly zero pairs of pajamas. I tend to sleep in a tank and undies or sports bra and shorts. So off to the Target clearance racks I went. I scored 2 sets of jammies for less than $16.00. Woot!

Now if he could just hurry up and show up! I’m tired of hurting all the time when it’s not from a workout ;)