A few new faves...

Broccoli Quinoa Casserole

Ingredients:
One 10 oz can condensed Cream of Broccoli soup

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups COOKED quinoa
Freshly grated Parmesan cheese


Directions:
Preheat oven to 350 degrees and coat a shallow (8×8 casserole dish – or individual ramekins) with 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 casserole dish.  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 1/2-cup servings.

This was really good and made great leftovers!

Avocado Chicken Salad

Ingredients:
Chicken, cooked and shredded

Avocado
Reduced fat mayo, just  maybe a tablespoon or so
Green onion, sliced
Cilantro
Lime juice to taste
Salt/pepper to taste

Directions:
Sorry there aren't any measurements. Probably had 2 cups of chicken and then just threw the rest in until it tasted good. I used 2 avocados but if you really love avocados. I loved the lime juice, so I kept adding more of it little by little. You definitely need a little salt, but the pepper is just if you want to. I used a lot of cilantro and a moderate amount of green onion. Probably 2-3 of them. You can serve this in pitas or just eat it with chips. We loved it and it was really good leftover, too!