O.M.Gosh, this was amazing! Made this last week and it was so good my husband wants it again this week (which is so unlike him to want a dish so soon!) He said it tasted similar to PF Chang’s which we both love! Thank you for the recipe!


  • 1 cup quinoa, dry but rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh ground ginger
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1/3 cup brown sugar or coconut palm sugar
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
  • salt and pepper, to taste
  • 2 green onions, thinly sliced


  1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
  2. While the quinoa cooks, heat the oil in a large pan. Add the ground beef and brown completely. Drain most of the fat. Clear room in the pan to cook the garlic and ginger for about 1 minute or until fragrant.
  3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
  4. Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
  5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.

Made this for dinner tonight. It was pretty good but could have probably used half the sauce amounts, it made a lot! I also added some broccoli at the same time as the sauce once the meat was browned. My husband said it tastes like beef and broccoli from p.f. Changs. Will make it again!



This was perfect. I made it with a side of brown rice (cooked in chicken broth). I halved the recipe. The only thing I did differently was instead of the olive oil, I used 1/4 chicken broth.  (watching my calories). Marinated for 10 mins. Then sautéed for a few mins (and added water as needed). Fabulous and healthy


  •  2 tablespoons olive oil
  •  1 tablespoon fresh lime or lemon juice
  •  6 garlic cloves, grated or minced
  •  1/4 teaspoon ground cumin
  •  1/4 teaspoon red pepper flakes
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground black pepper
  •  1 pound large shrimp, shelled (except for tails) and deveined


  1. In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
  2. Preheat oven broiler on high.**
  3. Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
  4. Place in center of oven and broil for 3 minutes, until pink.


*Shrimp may be marinated for longer, up to a day. If marinating longer than 20 minutes, omit lime/lemon juice, then add juice just before cooking.

**If needed, shrimp may also be cooked stove top. Cook over medium heat for until done (about 3 minutes), turning halfway through.


Healthy Recipes Crockpot White Chicken Chili

I made this per the recipe, omitting the onion (my husband can’t eat them), and it was delicious! It was a bit soupy, which is not a problem, but after adding some shredded ff cheese and plain Greek yogurt, it was perfect consistency! I also added salsa to my bowl, which was a great suggestion!
Printed and in my recipe binder!


2-3 large boneless skinless chicken breasts
2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
1-15 ounce of sweet golden corn (drained and rinsed)
1-4.5 ounce can of chopped green chiles
2-14.5 ounce cans reduced sodium chicken broth
1 medium sweet yellow onion (chopped)
3 garlic cloves (minced)
1 lime (juiced)
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (to taste)
paprika (to taste)

Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping


  1. Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot.
  2. Add two cans of chicken broth and squeeze the juice of one lime over the mixture.
  3. Cook on low for 6 to 8 hours.
  4. Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly.
  5. Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!


Food Recipes Grilled Blackened Tilapia

This was AWESOME. It’s -20 here today so my grill wouldn’t fully heat up so I just kept an eye on it and ended up doing 10 minutes per side! But it worked out great anyway. Thanks so much.


  • 1 pound Tilapia
  • 1 tablespoon butter

Blackening Rub

  • 3 tablespoons paprika
  • 1 teaspoon salt
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • 1/4 to 1 teaspoon cayenne pepper to taste


  • Preheat grill to as high as it will go. For me, that is 600+ degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.
  • Combine 3 tablespoons paprika, one teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, one teaspoon dry thyme, one teaspoon dry oregano and 1/2 teaspoon garlic powder. Also, add cayenne pepper 1/4 teaspoon for normal (3/10 heat) 1/2 teaspoon for spicy (7/10) and one teaspoon for manly man 10/10 heat.
  • Rinse and pat dry 1 pound of tilapia.
  • Melt 1 tablespoon butter in a microwave. About 15 seconds.
  • Brush both sides of tilapia with the melted butter.
  • Coat both sides of the tilapia with a generous amount of the rub. You don’t need all the rub.
  • Spray a flexible grill basket with a generous amount of PAM.
  • Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to the preheated griddle. Do not use olive oil since it smokes at high temperatures.
  • Place the tilapia on preheated grill. The lid may be open or closed. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not overcook.
  • Done. Serve immediately.

Recipe Notes


  1. Maybe grilled with the hood open or closed.
  2. I use 1/2 teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want 1/4 teaspoon which is a 3-4/10 heat level. The original recipe used a full teaspoon which I did once. It was what I call manly man level of 10/10.