Healthy Italian Food? You Gotta Be Kidding Me!
Caprese is such a lyrical word. It just feels good in your mouth. I first encountered caprese as an appetizer in an upscale Italian eatery I used to frequent. I became hooked on the fresh, simple flavors of tomatoes, basil and mozzarella cheese. Since then, I have had it in sandwiches and as a salad. I never tire of it. When I saw Kelly’s inspiring recipe for a caprese casserole, my antennae went on high alert.
I knew I had to give this recipe a try, right away. As Kelly says, “I’ve always loved caprese dishes….the combination of mozzarella, tomatoes and basil is pure HEAVEN in my book and I figured it was absolutely necessary that they be thrown into a cheesy casserole.” What an absolutely marvelous idea!
The addition of quinoa as the underpinning of the casserole makes this a hearty and filling meal while retaining the essentially healthy nature of caprese itself. It is also incredibly easy to make, especially if you do a little “life hack” and use a rotisserie chicken. You could always cook up your own chicken, by whatever method you choose. If you have the time for that, more power to you. But the convenience foods are there for a reason and I have no qualms about using them when pressed for time.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you don’t have fresh basil leaves on hand, add a ½ tsp of dried basil to the sauce when cooking to enhance the flavor. Fresh basil is highly recommended, as it really ties all the flavors of this dish together.
Recipe and image courtesy of Kelly at Eat Yourself Skinny
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