1 ½ cups quinoa
1 pound ground beef
1 ½ teaspoon Montreal Steak
Seasoning Salt
16 oz good spaghetti sauce
8 oz sour cream
8 oz cream cheese, softened
½ cup milk
1 small onion, chopped
10 oz frozen spinach, thawed
and squeezed
1 cup shredded cheddar
cheese
Grease a 2-quart casserole.
Cook quinoa according to package directions. Meanwhile brown beef and
drain off fat. Add the Montreal seasoning salt and spaghetti sauce.
Let simmer, uncovered for about 5 minutes.
In mixing bowl beat together
the cream cheese and sour cream until smooth. Stir in the milk and
onion. Place half of the cooked quinoa in the greased casserole
dish, half of the meat mixture, and half of the cream cheese mixture,
and all of the spinach. Repeat layers and top with cheddar cheese.
Bake at 350 until its heated
through and cheese is melted on top - about 20 minutes. Enjoy with a good
glass of red wine.
Rim glass with rimmer salt. 
I wanted a dessert that was low in calories, I had a Spice cake mix
& apples. So I sliced up the 3 apples, put them in a 9x 13 pan,
dumped the spice cake on top and added 12 oz of Pellagrino sparkling
water and baked at 350 for 35-40 min. I wasn't sure at first about it
but it was so good! Crunchy top with a cakey inside with warm apples!!
1/12 of the cake mix is 170 calories add in about 1/2 an apple, about
200 calories!!
2 cups of sugar
Mix the sugar and water together and
heat til the the sugar dissolves making a simple syrup. Cool
completely. In a food processor chop the cranberries and add to the
simple syrup. Stir in the vodka and place mixture in clean glass jars
secured with a lid. Store in a dark, cool place for 3 weeks, shaking
the mixture every day. Strain the liquid through a cheese cloth and
pour liquid into small bottles or glass jars. The cranberry liqueur can be stored in refrigerator on counter at room temperature
for up to a year. Use in Cranberry Cosmopolitans below.
