Ingredients:

1 1/2 cups water
3/4 cup dry quinoa
1/4 cup chopped pistachios
2 cups chopped grilled chicken breast
1/3 cup chopped green onions
1/3 cup chopped dried pineapple
1 tablespoon toasted sesame oil
1 1/2 teaspoons ground fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Procedure:

In a small skillet, toast quinoa over medium heat for about 5 minutes, or until you can smell a nutty aroma. In a small sauce pan over medium-high heat, boil water and add quinoa. Cover, reduce heat, and simmer 12 minutes. In a small skillet over medium heat, add chopped pistachios, and cook 2 minutes or until lightly toasted. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.

Ingredients:

1 teaspoon olive oil
1/2 cup diced onion
3 garlic cloves, minced
2 teaspoons minced seeded jalapeño pepper
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
1 pound ground turkey breast
1 1/2 cups bottled medium hot salsa
1 tablespoon chopped fresh cilantro
4 whole wheat pitas

Procedure:

In a large skillet over medium-high heat, add oil and sauté onion, garlic, and jalapeño for 2 minutes. Add sugar, cumin, chili powder, coriander, chipotle, and turkey breast. Cook 5 minutes or until turkey is browned, stirring to crumble. Stir in salsa and cook 4 minutes or until slightly thick. Mix in cilantro. Split pitas and evenly distribute the turkey mixture into each half.

Ingredients:

8 ounces whole wheat penne, cooked
1/2 lb lean ground sirlion
1 cup chopped onion
2 garlic cloves, minced
1 zucchini, halved and cut into thin slices
15 ounces tomato sauce
1 14.5 ounce can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces mozzarella, shredded

Procedure:

Preheat oven to 375 degrees F. In a large skillet over medium heat, add beef, onion and garlic. Cook and stir frequently to crumble, until beef is thoroughly done. Add zucchini and cook for about 2 minutes. Stir in tomato sauce, drained diced tomatoes, oregano, salt and pepper. Bring to a boil. Toss beef mixture with pasta. Lightly coat a 2 quart baking dish with cooking spray. Spread pasta and beef into the dish and cover with foil. Bake for 20 minutes. Remove foil and sprinkle with cheese - bake for 5 minutes or until the cheese has melted.