Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy

Recipe from The Pioneer Woman

6 hard boiled eggs

1/4 c. mayo

1.5 Tbsp. dijon mustard

salt and pepper to taste

dash worchestershire sauce

6 thick slices baked ham

6 slices cheese (I used pepperjack)

sliced red onion

sliced avocado

slices tomato

spinach (or lettuce of choice)

6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.

Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.

The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas

Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded


Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Mandarin Pasta Salad

So... I am aware that this is a "summer salad", but it is seriously scrumptious!

Plus all of these ingredients are easily accessible year round.

Make it.  You will not be disappointed!

Mandarin Pasta Salad
Recipe from Confessions of a Bake-a-Holic
Dressing

1 tsp fresh ginger, grated
1 clove garlic, diced
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1 envelope Lipton onion soup mix
2 tsp. sugar
Mix well and refrigerate.
Salad
8 oz bowtie pasta, cooked
1/2 of a cucumber, diced
1/2 c. diced red bell pepper
1/2 c. chopped red onion
6 oz. baby spinach
11 oz can mandarin oranges, well drained
1/2 c. sliced almonds, toasted (350 for 8 minutes)
Toasted sesame seeds.
 
Toss together.
Pour all of the dressing over entire salad or serve on the side (do the latter if you plan to have leftovers).

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

This might just be my new favorite pizza.  And if you don't know, that is saying a lot.  Make this.  And then bring me at least one piece...

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

Menu Managed Original

1 pizza dough

2 c. shredded mozzarella cheese

large handful baby spinach leaves

1 large onion, carmelized

3/4 c. sun dried tomatoes in oil, drained, with some oil reserved

2 Tbsp. Parmesan cheese

Prepare dough and roll out.

Brush entire surface of dough with reserved oil from sun dried tomatoes.

Sprinkle 1 c. mozzarella over dough.

Arrange spinach in a single layer over entire pizza.

Spread carmelized onions over spinach leaves.

Sprinkle remaining mozzarella over onions.

Bake at 400 for 15 minutes.

Arrange sun dried tomatoes on top and sprinkle Parmesan cheese over everything.

Bake for an additional 5 minutes.

Pork with Tomato and Spinach Orzo

This was the first recipe I ever made with orzo.

I pretty much love any meal that can be made year round; (this particular photo was taken when I used frozen spinach).

This comes together quickly, has some great flavor combinations, but is also what I consider a 'light' meal.

Pork with Tomato and Spinach Orzo

Recipe adapted from Taste of Home

1 lb. pork chops

salt and pepper

olive oil

1 1/4 c. orzo (uncooked)

1/4 c. frozen spinach, drained and chopped

3 roma tomatoes, chopped

1/2 tsp. dried basil

1/2 tsp. dried marjoram

salt and pepper to taste

olive oil

Season pork with salt and pepper.

Cook in hot oil until done.

Remove from pan, and tent with foil.

Meanwhile, cook orzo in boiling water for 7 minutes; drain.

Add pasta, spinach, tomatoes, basil and marjoram to skillet that pork was cooked in.

Be sure and scrape up all brown bits from the bottom of the pan, adding more olive oil if necessary to reach desired consistency.

Season to taste with salt and pepper.

Serve orzo with pork on top, or cube pork and stir it all together.

Beef and Spinach (or Broccoli) Lo Mein

I made this with spinach the first time, but my spinach-hating husband really prefers it with broccoli.  It is great either way!

Beef and Spinach Lo Mein

Recipe from Taste of Home

1/4 c. hoisin sauce

2 Tbsp. soy sauce
1 Tbsp. water
2 tsp. sesame oil
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 lb. beef top round steak, thinly sliced
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
10 oz. fresh spinach, coarsely chopped
1/4 c. sliced green onions
1 red chili pepper, seeded and thinly sliced (I used jalapeno)

In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic and pepper flakes.
Pour 1/4 cup into a large resealable plastic bag; add beef.
Seal bag and turn to coat; refrigerate for 10 minutes.
Set remaining marinade aside.

Cook spaghetti according to package directions.
Meanwhile, in a large skillet or wok, stir-fry beef in 3 teaspoons canola oil in batches for 1-2 minutes or until no longer pink.
Remove with a slotted spoon and keep warm.

Drain spaghetti and set aside.
In the skillet or wok, stir-fry onions in remaining oil until tender.
Stir in the spinach, spaghetti and reserved marinade.
Cook and stir for 2-3 minutes or until spinach is wilted.

Return beef to the pan; heat through.
Garnish with chili pepper.
Yield: 5 servings.

Ham Lasagna Roll-Ups

This is a good alternative to your everyday lasagna.

Try switching ham for salami, prosciutto, pancetta, etc.

 

Ham Lasagna Roll-Ups

Recipe from Giada De Laurentiis

Bechamel Sauce:

2 Tbsp. butter

4 tsp. flour

1 1/4 c. whole milk

1/2 tsp. salt

1/8 tsp. ground black pepper

pinch ground nutmeg

Lasagna:

8 oz. ricotta cheese

5 oz. frozen spinach, thawed

1/2 c. parmesan cheese

3 oz. sliced ham/proscuitto/pancetta

1 large egg, beaten

salt and pepper to taste

12 lasagna noodles

marinara or spaghetti sauce

Prepare lasagna noodles according to package directions.

Prepare Bechamel sauce (like a roux), and spread in the bottom of a 9x13" baking dish.

Mix ricotta, spinach, parmesan, 1 c. mozzarella, proscuitto or ham, egg, salt and pepper in bowl.

Lay out noodles individually, and spread cheese mixture over entire length of noodle.

Roll up noodles, and place on Bechamel sauce.

Cover each noodles roll with a spoonful of marinara sauce.

Sprinkle remaining mozzarella and additional parmesan on top.

Cover tightly with foil.

Bake at 450 for 20 minutes.

Uncover and bake until cheese becomes golden, 10-15 minutes longer.

** For Freezing:

Prepare lasagna rolls but do not bake.  Cool in fridge and then put in freezer.

This picture shows the "assembly line"...

Spreading on the noodle (below)

rolled up and placed on sauce (left)

covered with sauce and cheese (right)

 

Beef and Spinach Penne

 was given a boat load of spinach recently, so I needed to use it up.

I found a recipe for beef and spinach penne a while back.
This is my version of it.

Beef and Spinach Penne

1 lb. ground beef

1 lb. uncooked penne pasta

1 tsp. minced garlic

1 can beef broth

1 tsp. Worcestershire sauce

2 c. packed fresh spinach, chopped

1 can tomato sauce

1 can fine diced tomatoes (I used olive-oil and garlic seasoned)

1 1/2 tsp. Italian seasoning

1/4 tsp. salt and pepper

1-2 c. shredded mozzarella cheese

Cook pasta according to package directions.

Meanwhile, cook beef and garlic over medium heat until meat is no longer pink; drain.

Stir in tomato sauce, tomatoes, broth, Italian seasoning, Worcestershire, salt and pepper.

Bring to a boil.

Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened.

Add spinach; cook for 1-2 minutes or until wilted.

Drain pasta; stir into beef mixture.

Pour into 9x13" casserole dish.

Sprinkle with cheese.

Place under broiler for 3-4 minutes or until cheese is melted.

Serves 8.

 

If freezing:

Under cook noodles by 2-3 minutes.

Cook all ingredients to room temperature before combining pasta with beef sauce.

Stir together and pour into prepared dish, then sprinkle with cheese.

Freeze.

Reheat in 350 degree oven tightly covered with foil until center is warm (around 1 hour).

Remove foil and place under broiler until cheese turns golden.

Banana Plum Spinach Smoothie

I ended up with a massive amount of plums this past week in my food co-op basket.

I ended up making this for breakfast a few times.

It was flavorful and satisfying.

Not to mention healthy!

Banana Plum Spinach Smoothie
1 banana
3 plums (skin on)
1 handful spinach leaves (about 1 cup)
splash of apple juice
1-2 tsp. honey
6 ice cubes

Remove pits from plums.
Place all ingredients in blender and pulse until smooth.
Serves 1.

Barley Salad with Chicken and Corn

I was talking with my sister in law about finding more recipes with barley, and a few days later I found this...

Yum!

The perfect summer time dish - light and delicious.

Barley Salad with Chicken and Corn

recipe modified from Martha Stewart

1 c. barley

1 tsp. chicken bouillon

6 scallions, cut in 1/2" pieces

2 cans corn (or 3 cups)

3-6 Tbsp. extra virgin olive oil

1 pint grape tomatoes, halved (I used 3 romas)

1 Tbsp. dried parsley

1 chicken breast, shredded

1 tsp. lemon juice

5 oz. spinach

salt and pepper to taste

avocado (optional but recommended)

Cook barley according to package directions.

Drain and let cool.

Meanwhile, preheat oven to 450.

Place scallions and corn in a bowl and toss with 1 Tbsp. oil.

Season with salt and pepper.

Place on a foil lined baking sheet and roast for about 20 minutes, stirring halfway through.

In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, spinach, 2 Tbsp. oil and lemon juice; season with salt and pepper.  Add remaining oil if salad is too sticky.

Serve hot, cold, or at room temperature (room temp is my preference).

Garnish with avocado chunks.

**My photo doesn't include the avocado, but I added one the second day when I had it as a leftover.  It made a world of difference!  It was WAY better!

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

My friend brought this salad to my house for a dinner group.

It was amazing!

I called her the next day for the recipe and made it again.

You don't know what you are missing!  You have to try this!

Spinach Mandarin and Avocado Salad with Poppy Seed Dressing

Recipe from Our Best Bites

1 large bunch spinach

1/2 head Romaine or Green Leaf Lettuce

1/2 red onion, sliced thin

1 avocado, chopped

1 large can mandarin oranges

8oz. mozzarella or swiss cheese, grated (optional, I left it out)

12oz. pkg. bacon, cooked and crumbled (optional, I left it out)

Poppy Seed Dressing

1/3 c. white vinegar

1 tsp. kosher salt

few turns pepper

3/4 c. sugar

1 tsp. mustard

1/2 c. vegetable oil

1 tsp. poppy seeds

1 green onion, chopped

Combine all ingredients except green onions and blend until smooth.  Add onions.

**Just a side note: this is probably the best salad dressing I have ever had.  Ever.  This is definately going to be made over and over again at my house.  It works for all types of salads.

Ham Linguine Florentine

Do you have a ton of leftover ham from Easter?

Try this:

Ham Linguine Florentine
Recipe from Lyn Denna

1/2 c. slivered almonds
3/4 lb. ham
1 1/2 c. sliced mushrooms (I left these out)
1/2 c. snipped parsley
3/4 c. chopped onion
3 Tbsp. Dijon mustard
3 Tbsp. butter
8-10 oz. linguine (I used whole wheat)
3 Tbsp. olive oil
4 oz. spinach, chopped
6 Tbsp. flour
3/4 tsp. dried thyme, crushed
1 can beef broth
1 can evaporated milk

Brown almonds and set aside.
Saute onions and mushrooms in oil and butter under tender.
Stir in flour and thyme.
Add broth and milk together and cook over medium heat, stirring occasionally, until thick and bubbly.
Cook for 1 minute longer, stirring.
Add 1/4 c. almonds, the ham, parsley and mustard, and cook until heated through.
Add the cooked linguine and toss to coat.
Arrange spinach on individual plates, and top with linguine mixture.
Sprinkle with remaining almonds.

Chicken Bacon Spinach Calzones

I love calzones.  They work so well with leftovers!  Just throw it all together and wrap it up... so good every time!

Chicken Bacon Spinach Calzones

Recipe by me

1 loaf Panty Secrets Bread Dough (or your favorite bread dough recipe)

1 Tbsp. olive oil

2 chicken breasts, cooked and cubed

1/3 lb. frozen spinach, thawed and moisture removed

6 slices bacon, cooked and crumbled

1/4 onion, chopped

3 c. shredded cheese (combination of whatever you have - cheddar, mozzarella, parmesan)

2 Tbsp. dried Italian Seasoning

1/4 c. Ranch Dressing

1 egg

Marinara or Alfredo Sauce

Heat oven to 375.

Heat oil in skillet over medium heat.  Saute onoins until tender.  Add bacon and chicken chunks to skillet.  Chop spinach and add.  Remove from heat.

In seperate bowl, combine cheeses and Italian Seasoning.

Prepare bread dough.  Divide into 4 equal balls.  Roll each ball out into a circle.

Brush each cirlce of dough with Ranch Dressing.

On one half of each circle, lace about 1/3 c. cheese mix.

Divide chicken and bacon mixture into 4 parts and place on top of cheese.

Fold opposite side of dough over and pinch ends together, forming a half circle.

Beat egg in bowl.  Add a splash of water to make an egg wash.

Brush egg wash mixture over tops of calzones.  Sprinkle remaining cheese over tops.

Place calzones on cookie sheet and place a piece of tinfoil on top (do not wrap edges around cookie sheet, just layer it on top to prevent cheese from burning).

Bake at 375 for 25 minutes - remove tin foil for last 10 minutes.

Serve warm with dipping sauce of choice.

Artichoke Spinach Dip

I made this for a dinner party my friend was throwing.  It made a TON, so I halved the recipe before posting.  It will still serve a lot of people, so plan accordingly.

Artichoke Spinach Dip
Recipe from Emeril Lagasse

3.5oz. frozen spinach leaves
2 Tbsp. unsalted butter
½ c. chopped yellow onions
½ Tbsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. cayenne
2 Tbsp. all-purpose flour
½ c. milk
½ c. heavy cream
1 tsp. fresh lemon juice
½ c. rind-less Brie, cut in ½” cubes
½ c. grated Monterey Jack
~3oz. marinated artichoke hearts, chopped
2 strips bacon
2 Tbsp. grated parmesan
Assorted chips or bread crisps

Preheat oven to 350o. Lightly grease a 9” round chafing dish and set aside.
Thaw spinach, and squeeze to remove all excess water. Chop and set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes.
Add the cooked spinach and lemon juice, and stir to incorporate.
Add the cubed and grated cheeses, artichoke hearts, and bacon (cut into strips and fried crisp), and stir well.
Remove from the heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
Remove from oven and serve hot with chips.
Would easily serve at least 12 people.