Friday, May 6, 2016
1 Tbsp olive oil
1 onion, chopped
1-1/2 cups (215 g or 7.5 oz) grape tomatoes, cut in half
About half a bag spinach leaves, roughly chopped
3 oz feta cheese
6 eggs, beaten
Salt and pepper
Heat oven to 350. Heat oil in a salute pan and cook onion until softened. Add the tomatoes and toss for 1 minute to soften. Remove from heat, add spinach and toss to wilt. Transfer to a greased 8x8 baking dish.
Season eggs with salt and pepper and beat well, then pour over the vegetables. Sprinkle the feta over the top. Bake for 25 minutes.
Sunday, April 3, 2016
Original recipe and photo from Skinnytaste
I revised this recipe to add more veggies, less cheese, and make it less calories...and easier to prepare by not doing layers- just mix it all up! So good and about 300 calories per 1 big serving (1/8 of the casserole dish).
Monday, March 28, 2016
This is a Cuban dish I got from skinnytaste- it is SO good! I slightly adapted her recipe. Even the kids loved it- here are their dishes after eating with no complaining!
1 lb. ground turkey
1 minced onion
2-3 minced garlic cloves (1heaping tsp crushed)
1/4 cup chopped cilantro
1 diced tomato (I cut up grape tomatoes- about 1 cup)
8 oz tomato sauce
1/2 cup alcaparrado (I used the sliced Spanish salad olives from target)
1tsp ground cumin
Salt and pepper to taste
Brown meat in a skillet; season generously with salt and pepper. Add the onions and garlic and cook an additional 3-4 minutes.
Transfer the meat to crockpot and add the tomato sauce, tomato, cilantro, olives, cumin and 1 cup water (I used a little bit of olive juice and just under a cup of water).
Cook on high for 3-4 hours or low for 6-8 hours. Serve over brown rice.
**Here is my confession- the original recipe calls for 2.5 lbs of beef, but I didn't even read it and just assumed it used only one tray of ground meat instead of two, so I only used about 1 lb of ground turkey, but kept the rest of the measurements the same (except I increased the olives!!!). It turned out so good that I'm keeping it that way! Plus, 2.5 lbs of meat is way too much for us.
Wednesday, March 2, 2016
Photo and recipe from twopeasandtheirpod
This is SO good- Gary and the kids loved it, and it's vegetarian and gluten free! It's great because you can assemble the casserole ahead of time and put it in the fridge to bake later.
1 red pepper, seeded and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, chopped
1 tbsp olive oil
1 can black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
2 garlic cloves, minced (or 1 tsp crushed)
1/2 cup chopped fresh cilantro
1 jar red enchilada sauce (I used the trader joes brand)
8-10 small corn tortillas
about 2 cups shredded cheese (I used Mexican blend)
Preheat oven to 400. Place the vegetables on the baking sheet, drizzle with olive oil and toss until coated. Season with salt and pepper. Bake in the oven for 20-30 minutes. Let cool. Reduce oven to 350.
In a medium bowl, combine vegetables, beans, spices, garlic, cilantro and S&P. Spread some enchilada sauce on the bottom of a baking dish (I used one slightly smaller than 9x11) and cover with tortillas (I did 2 whole tortillas then I broke some more to make it fit without overlapping a lot because I didn't want a ton of tortilla). Top with half the vegetable mix and then cheese. Do another layer of tortillas and then sauce. Top with remaining half of vegetables and more cheese. Do another layer of tortillas then sauce and top that with cheese.
(At this point, I put the entire casserole in the fridge ready to bake at dinner time!)
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is melted. Cool for 10 minutes, cut into squares and serve.
Photo and recipe from thecomfortofcooking
This is soooo tasty! I loved it, the kids were ok with it. They ate it all, but it wasn't their favorite, but I think that's because I said I was making mac n cheese, and I think they were expecting Kraft! ;) Next time I'll just say I'm making pasta.
About 1 cup broccoli, chopped
1 yellow squash, chopped
1-2 zucchini, chopped
1 onion, chopped
2 cups macaroni
1/4 cup olive oil + more for roasting
1 garlic clove, minced (or 1 tsp crushed)
3 tbsp flour
1 1/2 cups milk (I used 1%)
2 cups shredded cheese (whatever you like- I used the Mexican blend because it's what I had)
salt and pepper to taste
Preheat oven to 400. Toss the vegetables on a baking sheet with olive oil and salt and pepper and bake for 20 minutes.
In the meantime, boil your pasta per package directions. Heat oil in a dutch oven or large pan over medium heat and add garlic; cook 30 seconds. Whisk in the flour and cook 1 minute. Gradually whisk in the milk, stirring constantly until slightly thickened. Remove from heat. Stir in cheese until melted. Add pasta, vegetables and salt and pepper.
Place the mixture in a casserole dish (you may top with breadcrumbs if you want at this point- I did not) and bake in a 400 degree oven for 15-20 minutes.
Monday, January 11, 2016
1 large onion, chopped
1 lb boneless, skinless chicken breasts (I used 3 frozen breasts)
2 cups chicken broth
1 green pepper, seeded and chopped
1-3/4 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1 can (14.5 oz) diced tomatoes with jalapeños, drained (I did not drain them)
1-1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
shredded cheese (optional)
In a slow cooker, combine onion, chicken, broth, green pepper, 1-1/2 tsp of the cumin and 1/4 tsp salt and 1/4 tsp cayenne. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
During the last 30 minutes of cooking, shred the chicken with 2 forks and add remaining 1/4 tsp each of cumin and cayenne, remaining salt, tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken chili.
Sprinkle with cheese and avocado.