Tag: spinach

Kale Dip Stuffed Chicken

Kale Dip Stuffed Chicken

Simple and savory kale dip stuffed chicken is a dish that shines equally well on your weeknight table or for guests you want to impress with your kitchen prowess. For the filling, a traditional kale dip is modified into a healthier stuffing mixture by combining fresh 

Olive Feta Chicken Roulade

Olive Feta Chicken Roulade

This morning, I broke out my mini-greenhouse and got my garden seedlings planted! That means that spring is here (along with allergies, ugh…) and now I’m patiently waiting for the real weather warm-up to happen so I can play in the dirt everyday and enjoy harvesting 

Spinach Feta Breakfast Casserole

Spinach Feta Breakfast Casserole

spinach feta breakfast casserole

Election day, election day… yes, I did indeed go out and vote my conscience. I’m grateful to live in a nation that has a democracy where we can be free to express and embrace all of our opinions and individuality. I’d love a few more morally acceptable options on the table this year but that aside, I educated myself on all of the viable candidates (third parties included) and voted for the candidate I’d be proud to invite to my dinner table for this spinach feta breakfast casserole and trust to hang out with all of my littles – chickens included.

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Spinach feta breakfast casserole is the perfect dish to impress your morning brunch guests and it’s easy enough to make and refrigerate or freeze for easy weekday grab-and-go breakfasts. Many egg bakes or breakfast casseroles contain bread which I don’t really care for in a baked dish. Bread adds unnecessary empty carbs as well as creates an odd soft spoonable but not smooth texture. Mushy soft bread = not a fan. Instead, the base of this dish is browned hashbrowns topped with sausage (optional), a bunch of spinach, feta and eggs. It’s filling enough to get you to lunch but won’t weigh you down. For tomorrow’s breakfast, my vote is cast.  My vote goes to this awesomely easy spinach feta breakfast casserole!

spinach feta breakfast casserole

Spinach Feta Breakfast Casserole
 
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Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 1 pound shredded hash brown potatoes
  • 2 tablespoons butter or olive oil
  • ½ onion, diced
  • ½ pound ground breakfast sausage (optional)
  • 2-3 ounces cup feta cheese, crumbled
  • 1 cup chopped fresh spinach
  • 8 eggs
  • ½ cup coconut milk
  • 1 teaspoon garlic powder
  • ¼ teaspoon pink himalayan salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
Instructions
  1. Preheat oven to 350 degrees.
  2. In a sauté pan, brown the hash browns with butter or olive oil until warmed and lightly browned.
  3. Place hash browns on the bottom of a greased 1.5-2 quart casserole dish.
  4. In the same sauté pan, brown sausage with the onion and then layer on top of the hash browns.
  5. Sprinkle the chopped spinach and feta overtop of the sausage.
  6. In a bowl, whisk eggs, coconut milk and rest of the seasonings together.
  7. Pour eggs over spinach and feta.
  8. Bake about 45 minutes until center is set and no longer wiggly.
Notes
If you prefer not to bake it right away, this can be fully prepped, covered and refrigerated overnight and then baked in the morning. Note, it will take extra bake time if baking directly from the refrigerator - closer to 60 minutes.

Leftovers can easily be refrigerated or frozen for an easy heat and eat breakfast option!
Nutrition Information
Calories: 470 Fat: 20g Carbohydrates: 49g Sodium: 368mg Fiber: 6g Protein: 28g

 

 

Summer Strawberry Salad

Summer Strawberry Salad

I’m just going to hit pause on the awesomely easy summer strawberry salad for a sec… I get to go dancing in two days!!!  Maybe that’s not exciting for you, but it is for me 🙂 The hubby and I used to do fun things like take latin 

Baked Sweet Potato Egg Nests

Baked Sweet Potato Egg Nests

It’s my darling husband’s 40th birthday today!! In honor of his big celebration, we had a huge yard party this past weekend with a taco and nacho bar which included fresh salsa, smoky guacamole, chipotle bean dip and chile con queso. We studded the yard with 

Chicken Avocado Lime Salad

Chicken Avocado Lime Salad

chicken avocado lime salad

Happy almost Easter!  I survived having the kiddos home on Spring break last week and also hosted four of my daughter’s nine-year-old friends for her birthday sleepover.  It never fails to surprise me at how rambunctious and LOUD a small group of young girls can be.  And gross… because, of course, they’re at that age where bathroom humor is INCREDIBLY funny so despite my efforts to curtail any mention of bodily bathroom functions, they still managed to crack a bunch of jokes about it and end up in a fit of giggles on the living room floor.  Seriously.  Ugh.   Anyway, this awesome chicken avocado lime salad is nothing to laugh at. It’s light, refreshing and makes a fantastic use of leftover chicken for an easy lunch.

Salads are always a great way to get in your daily dose of greens and this one is no exception.  Pack on a little protein in the form of sliced grilled chicken.   Add a little julienned carrot, diced avocado, cilantro and some slivered almonds. Toss with a yogurt and avocado based lime dressing and you’ve got an awesome answer to spring in a delicious chicken avocado lime salad!

chicken avocado lime salad

Chicken Avocado Lime Salad
 
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Author:
Recipe type: Salads
Serves: 1 serving
Ingredients
  • 4 oz grilled chicken breast, sliced into strips (unsalted for low sodium)
  • ½ avocado, diced
  • 1 small carrot, julienned
  • 1 cup or more salad greens like spinach, romaine or butter lettuce
  • sprinkle of chopped cilantro and slivered almonds*
  • AVOCADO LIME DRESSING:
  • ¼ cup plain greek yogurt (or use mayonnaise for dairy free)
  • ½ avocado
  • 1 tablespoon lime juice
  • ¼ cup water (or more if you want it thinner consistency)
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon pink himalayan salt (optional)*
Instructions
  1. Place salad ingredients in a bowl or layer on a plate with greens on bottom.
  2. Make dressing by combining all dressing ingredients in a blender and puree until smooth. Add more water if desired for a thinner consistency.
  3. Toss salad with dressing.
  4. Leftover dressing will keep in fridge for about a week.
Notes
Omit salt for low sodium and be sure almonds are unsalted = 140mg per serving
Nutrition Information
Calories: 421 Fat: 23g Carbohydrates: 23g Sodium: 365mg* Fiber: 12g Protein: 35g

 

 

Ricotta Spinach Artichoke Dip

Ricotta Spinach Artichoke Dip

I have a confession to make.  I’m having an affair. An ooey-gooey, steamy, dirty and  delicious love affair with this ricotta spinach artichoke dip.  It’s bordering on inappropriate with how often I’ve courted and indulged my taste buds with this dip in the past few weeks. No 

Poppyseed Dressing with Berry Spinach Salad

Poppyseed Dressing with Berry Spinach Salad

Adventures in landscaping part 2:  I turned my back from my planting project for a moment while the kids were out exploring the outdoor space between the large pine trees which is full of loose dirt perfect for digging and mud pies.  I should have known 

Sausage Goat Cheese Mini Quiche

Sausage Goat Cheese Mini Quiche

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The sun is shining, it’s FRIDAY, it’s inevitably, a great day!  These sausage goat cheese mini quiche are great too!   Awhile back, I posted a veggie packed savory breakfast mini quiche and it’s such a simple nutritious way to start the day that I decided I needed another great go-to egg dish for my morning.  Pair it with a smoothie like a peaches and greens, or a berries and cream smoothie and you’ve got nutrient packed perfection that will carry you through til lunchtime.

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This little sausage goat cheese quiche is also made in a muffin pan in layers.  Don’t worry about what you layer when, just get all the deliciousness in it and top it with the egg mixture. I chose a goat cheese that was rolled in lightly spiced cranberries and man, oh man, was it GOOD!  I think a honey goat cheese would also be a wonderful combination.  Some goat cheeses are a little overpowering so a little goes a long way at adding awesome flavor.  I love that when these sausage goat cheese quiche are cut open you can see a bit of the red from the cranberry giving it some fun color with the spinach bits.  Yummy!

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If you’re wondering what else to use the leftover bits of goat cheese for, check out these pear and prosciutto bites!

Sausage Goat Cheese Mini Quiche
 
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Author:
Recipe type: Breakfast
Cuisine: paleo, gluten-free
Serves: 12
Ingredients
  • ½ -1 pound ground breakfast sausage
  • 9 eggs
  • 1 clove garlic, minced
  • ⅓ cup coconut milk (or milk, or cream)
  • ¼ tsp pink himalayan salt (omit If your sausage is really salty)
  • ⅛ tsp pepper
  • ½ cup spinach, chopped
  • 2 tablespoons goat cheese, in small bits
  • olive oil for greasing muffin pan
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown sausage in a frying pan until no longer pink. Drain excess fat and set aside.
  3. Whisk together eggs, coconut milk, garlic, salt and pepper in a bowl and set aside.
  4. Divide crumbled sausage evenly in lightly greased muffin pan.
  5. Layer spinach and goat cheese on top of sausage.
  6. Pour a roughly equal amount of egg mixture into each muffin well.
  7. Bake for 15-18 minutes until eggs have set. Serve warm.
Notes
Store leftovers in the refrigerator and reheat if desired to serve.

nutrition info based on ½ pound breakfast sausage
Nutrition Information
Serving size: 2 mini quiche Calories: 314 Fat: 22g Carbohydrates: 1g Sodium: 327mg Fiber: 0g Protein: 25g

 

Peaches and Greens Smoothie

Peaches and Greens Smoothie

It’s nearly time for fall which most of the time makes me quite happy. The kids go back to school leaving me with a slightly more peaceful house. I can’t help but gather the last fruits of the summer as delicious peaches are at the