It’s that time for our Protein Packed recipes featuring SI03 and their AMAZING Syntrax Protein Powders! I’m trying to give you all a variety of dishes you can make ranging from drinks, sweets, dishes and snacks. This week I’m going full on savory and total YUM fest!
This dish was inspired by the fact that I was still down for the count from having surgery and I just wanted something comforting. Since quinoa is one of my top 5 favorite things to eat, I knew I wanted something with that. But what though? Now it’s now uncommon for me to just whip up a batch of my perfectly cooked quinoa and eat it plain (although the flavor is anything but) however I wanted more depth and a a full on explosion of flavors.
As I was rummaging through my fridge I spied a container of my Protein Packed Chicken Florentine Parmesan Meatballs and it hit me… I was going to make some type of ‘Bake’ that incorporated the meatballs and quinoa. Since marrying into an Italian family one must at all times have a jar of Italian Gravy (marinara sauce) in the fridge, a wedge of Parmesan cheese and some type of Italian meat. Good God I can’t even fathom Mr. Fantabulous and how he would react if there was no sauce!
Since I’m not a huge pasta person but love the flavors of sauce (cause mine ROCKS) and cheese, I opted to make this dish Italian-themed. And since I’m a huge advocate on getting enough protein daily, I added in my favorite protein powder!
Since this was just for me, I opted to go with smaller portions and make them into personalized sizes though I’ve made this in a big casserole dish. This is one of those things where size doesn’t matter… *giggle* I know, bad Lori! LOL Admit it! You’re grinning from ear to ear trying not to giggle.
As this was baking the aromas were just intoxicating. Like it smelled like a true Italian kitchen from the sauce and the cheese. The sizzle of the meatballs. I could not wait for this to be done!
I stood there oven-watching almost trying to will the oven to cook faster. Alas my superpowers were on the fritz as this didn’t cook up in 30 seconds like I had tried to will it to but rather 15 or so. Longest 15 minutes EVER!
FINALLY it was done and when I opened up the oven door.. LORD HAVE MERCY! I can’t even describe the amazing smells coming from it or even the sounds. It was as if you could hear the sauce bubbling and the cheese melting.
Now the absolute WORST part of this dish is the waiting… I thought the waiting for it to cook was rough. No, that wasn’t the worst of it. It was the waiting for it to no longer be lava hot so I did burn (again) my lips and tongue. It was pure injustice I swear! Just sitting there all hot and oozy. Taunting me like a 5 year old kid with her nose pressed up against the candy store window staring at the world of sugary sweets in front of her but having no money to buy any. Yeah, it was that type of taunting.
I got revenge… <as her lips form that Grinch-like grin>
It was no longer lava hot. It was ready for consumption. And consume I did!
I punished this meal; I punished it bad! LOL I ate this thing is record time I swear!
The flavors were literally perfect! The meatballs were like that cherry (well not on mine cause cherries are demon seeds from hell.. yuck!) on the top of a sundae or finding those most perfect shoes ever (again, not me as I’m not a shoe girl at all – yeah, strange I know) or or or getting that tie breaking goal at the end of the 3rd period 5 seconds before you’re forced to go to OT. Yeah.. it was THAT perfect!
Since first coming up with this recipe I’ve literally lost count on how many times I’ve made it. I haven’t changed it up too much – meatballs or no meatballs for the most part. I mean seriously, when something taste this amazing, why muck with it?
Because it’s quinoa and not pasta, there is a higher protein count in this. Now add in the protein meatballs AND the Syntrax powder and it’s off the hook protein-wise! But the flavors, my word the flavors!
You’re going to have to trust me on this and go make it!Print
- Preheat the oven to 400F, middle rack and butter the insides of six 8 ounce Ramekins .
- In a bowl add the cooked quinoa, protein powder, mascarpone, 1 1/2 cups marinara sauce, 1 cup mozzarella and the parmesan cheese. The mixture should be creamy.
- Place the ramekins on a baking sheet.
- Evenly divide the mixture in each ramekin.
- Make a well starting in the center of each ramekin and moving outward. You want a well that is depressed for most of the middle/center. About 14-1/2” deep all the around going up to 1/4” from the edge of the ramekin.
- Add 1 large meatball in the middle.
- Ladle 1-3 tablespoon of marinara over top.
- Evenly divide the shredded mozzarella over top the meatball and ramekin.
- Bake for 15-20 minutes or until the cheese is melted.
- Garnish with oregano.