As I’ve mentioned before I participate in a fabulous program called the “Foodie Penpal” program put together by the lovely Lindsay at The Lean Green Bean.  After you sign up {here}, you are randomly matched up with someone to send a package to and another person that will send you a package!  After contacting your person, you put together $15 worth of food yummies {can be anything from local classics, to favorite snacks, to homemade goodies}, package it all up and send it their way!  Then for the bloggers in the world, on the 1st of each month you post about the package you received.  What a fun way to connect with other food lovers across the country!

This month I was paired up with the lovely Ashley, who put together a fabulous {and healthy} box of yummies!  I sometimes wonder what my penpals think when I tell them of all my crazy foodie needs.  Vegetarian & gluten free can sometimes throw people for a loop, but Ashley jumped right on it and sent over a great box! {so HUGE thanks!!}

Here is what this yummy box contained:

• Wolfgang Puck Organic Soup: Hearty Lentil Vegetable
• Edward & Sons: Organic Instant Miso Soup mix
• Mrs. May’s: Pomegranate Raspberry Crunch{vegan, gluten and dairy free}
• El’s Gluten Free Zesty snack Medley
• Glutino Gluten Free Organic Chocolate & Peanut bars
• Local Coffee: Greencastle Coffee Roasters: Cinnamon Hazelnut Cream

Thank you SO much for such a yummy box…you know that most of that good stuff has already been enjoyed!!  SO for those of you interested in checking this super fun program pop by The Lean Green Bean {here} and sign up for next month!!

Yumm-o
~ Jillian

What a crazy few weeks its been!   I’ve been a bad blogger and haven’t been checking in with you regularly!!  So to make up for that…i”m bribing you with food!  Today I’ve got a delicious, easy and healthy dinner recipe for you!  I Love lOve LoVe me some quinoa!  {remember this yummy recipe}  Not only is it super healthy, its easy to prepare and very tasty!  I’ve even started substituting Quinoa for rice in stir fry dishes and rice or noodle casseroles!  Now continuing on my bad blogger trend…I cannot find my images ANYWHERE!!  So thank you to the lovely Lauren from A Full Measure of Happiness for a VERY similar dish with an excellent photo!

{image source}

Ingredients

• Shredded Chicken {can also use rotissere chicken}
• 1 can Black Beans
• 1/4 can diceed jalapanos {use as much as you want
• 1 orange bell pepper {or pepper of choice}
• 1 cup uncooked Quinoa
• 1 package Frontera Fajita  Sauce
• shredded sharp cheddar cheese
• fresh cilantro
• chopped green onion

* Can add other veggies {spinach, corn, onions, even sweet potato would be yummy!}

Directions

•  If using chicken breasts, boil or place in a crock-pot with chicken stock until ready to shred.  Crock-pot takes approx 2 hours on high.  If boiling approximately 12-15 min.
• Once chicken is shredded, drain water/broth and add black beans, jalapenos and chopped pepper.  Add 3/4 of the frontera sauce and stir.  Leave on low.
• Preheat oven to 35o° & spray a casserole dish.
• Prepare quinoa as directed, using the remaining frontera sauce as a portion of the liquid.  {my quinoa called for 1 cup quinoa to 1 1/2 cups liquid.  so i included the frontera sauce as a part of the total 1 1/2 cups of liquid}
• Add quinoa to chicken mixture and mix in additional veggies and a handful of chopped cilantro.
• Cover with cheese and chopped green onion.  Bake for 15- 20 minutes.
• Allow to rest for approximately 5 minutes

AND ENJOY!

Yumm-it-up
~ Jillian