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      CWY: meatless dishes from Marissa Hunnel

      Cooking With You
      Cooking With You
      ASHWAUBENON - Our next Cooking With You guest is Marissa Hunnel from Appleton!Marissa joined FOX 11's Emily Deem in the studio to create some great meatless meals just in time for lent!Avocado Greek Quinoa SaladIngredients1/2 cup uncooked quinoa, rinsed and drained1 cup water2 roma tomatoes, seeded and finely chopped1/2 cup shredded fresh spinach1/3 cup finely chopped red onion2 tablespoons lemon juice2 tablespoons olive oil1/2 teaspoon saltSpinach Leaves2 ripe avocados, halved, seeded, peeled, and sliced1/3 cup crumbled feta cheese1. In a small saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered about 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.2. Add tomatoes, shredded spinach, and onion to quinoa; stir to combine. In a small bowl whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.3. Place spinach leaves on four salad plates. Divide quinoa mixture evenly over spinach leaves and top with avocado slices and sprinkle each serving with some feta.Per 1 1/3 cupscalories-300fat-21gcarbohydrates-24gsodium-456mgfiber-7gprotein-7g{}Two Bean Tamale PieIngredients1 large green pepper chopped1 medium onion chopped3 cloves garlic1 tablespoon vegetable oil2 15-16oz cans black beans, rinsed, drained, and slightly mashed1 15-16oz can pinto beans, rinced, drained, and slightly mashed1 11.5oz can(1 1/3 cups) V8 low sodium vegetable juice1 1/2 cups frozen sweet corn1 4oz can diced green chile peppers, undrained1 1/4 teaspoon chili powder3/4 teaspoon ground cumin1 8.5oz package corn bread muffin mix (I used jiffy)1 cup shredded sharp cheddar cheese1/4 cup fresh snipped cilantroSalsa (optional)Sour Cream (optional)1. Preheat oven to 400 degrees. spray a 3 quart rectangle baking dish with non stick spray; set aside.2. In a large skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in slightly mashed black and pinto beans; vegetable juice; sweet corn; undrained chile peppers; chili powder; and cumin. Heat bean mixture through and spoon into prepared dish.3.Prepare corn muffin mix according to package directions; add cheese and cilantro to batter, stirriing just until combined. Evenly spoon corn muffin mixture on top of bean mixture. Bake, uncovered, for 20 to 25 minutes or until golden. If desired, serve with salsa and/or sour cream.Per2/3 cup:Calories-313fat-8gcarbohydrates-52gsodium-994mgfiber- 12 gprotein- 14g