Tuesday, September 13, 2016

Mustard Chicken Spinach Salad in a Mason Jar

This was so easy to prep beforehand, and it was yummy!!!

Yield: 4 servings 1 Red1 Green. 1 orange, 1 purple
½ cup red wine vinegar
4 tsp. olive oil
2 Tbsp. country-style Dijon mustard
2 Tbsp. finely chopped tarragon
1 cup thinly sliced celery
8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes
1 cup red grapes
4 cups fresh spinach
¼ cup walnut halves

Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.

Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.

Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Monday, September 12, 2016

Frittata Muffins

If you like quinoa, mint, and peas - this will be good.... :)
Makes 12 (2 muffins/serving): 1 yellow, 1 red, 1 green, ½ blue

1 1/2 cups cooked quinoa, preferably black or red (I used tri-color quinoa)
2 cups fresh or frozen green peas (do not thaw)
3/4 cup (3 ounces) shredded Grana Padano cheese, Parmesan or sharp Cheddar, plus 1/4 cup finely grated, for sprinkling
1/2 cup finely chopped green onions (about 3)
1/2 cup loosely packed finely chopped herbs, such as a mixture of mint & parsley or dill & mint
7 large eggs
1/4 to 1/2 teaspoon fine sea salt
1/4 teaspoon freshly grounded black pepper
12 pitted salt-cured black Moroccan or green olives (OPTIONAL)

Position a rack in the center of the oven and preheat to 400 degrees F. Grease a standard 12-cup muffin pan, preferably nonstick, with olive oil or coat with cooking spray.

Add the quinoa, peas, shredded cheese, green onions, herbs, and chile to a medium bowl and combine well with a fork (if your grains are pre-cooked make sure to separate any clumps).m  Divide the grain mixture equally among the muffin cups, about 1/3 cup for each, filling until almost full.

Add eggs to a large bowl and season with 1/2 teaspoon salt and pepper. (If using previously cooked salted grains and greens only use 1/4 teaspoon salt). Whisk well, until foamy, about 30 seconds. Divide egg mixture into the cups using about 1/4 cup for each. Sprinkle each muffin with about 1/ teaspoon of the finely grated cheese and gently press in 1 olive (if using).

Bake until the frittata muffins have puffed up and turn light golden on top and golden brown around the edges, about 20-25 minutes. Transfer pan to wire rack and let cool for about 5 minutes. Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan. Eat warm or at room temperature.

Sunday, September 11, 2016

Breakfast “Burrito” with Bacon and Avocado

Servings:  2: 1 1/2 red, 2 orange (if use mayo), ½ blue

2 Eggs
2 T heavy cream (OPTIONAL)
Salt and pepper to taste
2 tsp. butter
2 T. mayo (OPTIONAL)
1 cup romaine lettuce (chopped)
1 Roma tomato (sliced)
4  turkey bacon strips (cooked crisp)
1/2 avocado (sliced)

Mix the eggs well with the heavy cream, salt and pepper.

Heat up a non-stick pan to a medium heat.  Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.  Cover the pan and cook for about a minute.

When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.  When it's fully cooked, transfer to a paper towel to remove excess oiliness.

Repeat with the other half of the egg mix.

Spread the mayo on the crepe.  Add the lettuce, tomato, bacon and avocado.  Season with salt and pepper.  Roll and enjoy!

Saturday, September 10, 2016

Roasted Cauliflower, Feta, and Orzo Salad

My cousin, Jenn made this for us when we visited her in Colorado.  It was SO good that I just had to make it again!!  Sodahl fav :)
Serves 4 -6: 2 green, 1 blue, 1 yellow, ½ purple, 1 teaspoon

1 small head cauliflower, broken into florets (about 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup orzo pasta

For the dressing / salad:
3 tablespoons EVOO
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
¼ cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach

Preheat oven to 400.  In a bowl, toss cauliflower with 3T of olive oil, garlic, salt and pepper.  Spread on a rimmed baking sheet and roast until softened and edges are charred (20 – 25 minutes).  Let cool and set aside.

Meanwhile, in a pot of salted boiling water, cook the orzo according to package directions, but for 1-2 minutes less than called for.  Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil (right in the colander).

In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper.  Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing.  Throw the spinach on top and toss one more time. 

Bfast Cauliflower Crust Pizza

Serves 4 – 2 green, 1 red, 1 blue

1 cauliflower crust
1 ½ cup cheddar
1lb turkey sausage
4 eggs
Cherry tomatoes

Top crust with cheddar cheese, veggies, turkey sausage, and 4 cracked eggs on top.  Bake at 400 for 15-20 minutes

Cauliflower Crust

This seemed like it was going to be hard, but it wasn't at all!!!  So easy and so good :)  Going to use this instead of pizza or flatbread for sure!!
Makes 1 crust

2 cups cauliflower, grated (or cauliflower rice)
1 large egg, lightly beaten
1 ½ cup skim mozzarella, shredded
2 tablespoons parmesan cheese, grated

Heat oven to 425 – line a rimmed baking sheet with parchment paper.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles.  Place in a large bowl and microwave for 7-8minutes or until soft.  Remove and let cool.  Mix in the egg, 1 cup mozzarella, parmesan cheese, and salt and pepper.  Once combined, pat into a 10 inch round on pizza pan.  Spray lightly with non stick spray and bake for 10-15 minutes or until golden.

Store in fridge overnight and top with pizza toppings and bake again!

Friday, September 9, 2016

Chicken, Veggie Flatbread

Rossy loves pizza and I'm not a fan (yes, I just said that) - so I'm always looking for flatbreads to compromise.  This was yummy!!
1 yellow, 1 red, 1/2 blue and 1 green

1 whole flatout wrap
4 oz cooked grilled chicken cut in small strips
cherry tomatoes sliced
1/4 cup red onion sliced
1/4 cup spinach broken into pieces
1/4 cup part-skim mozzarella
 sea salt
 ground black pepper
 garlic powder

Place your flat-out wrap in toaster oven or oven and toast for about 2 minutes, or until it gets a bit hard.

Add onion, spinach, tomatoes, spinach, mozzarella and grilled chicken. (You can also add some tomato sauce but I just like to use real tomatoes)

Place back in the oven and toast until the cheese is melted, about 2 minutes.

Take your pizza out of the oven and top with sea salt, pepper, garlic powder and oregano.