Quinoa & Spinach Egg Bake

I was super excited when I found this on Pinterest a couple of weeks ago. I'm always up for an easy, protein-packed breakfast. I really like that I can make this once and have breakfast for 6 days. It's also pretty yummy, unless you do not like spinach. This is what I ended up making on Friday night...or really early Saturday morning...when I could not sleep. The original recipe is from Whole Foods. I changed it a little, using mozzarella instead of Romano or Parmesan. The caloric value will change depended on what kind of cheese and milk you use, but mine turns out to be around 219 calories with 16 grams of protein per serving.


Quinoa & Spinach Egg Bake

Ingredients:
1/2 cup uncooked quinoa 
8 eggs
1 1/4 cups milk (I used fat-free organic)
1 TBSP chopped garlic
1 tsp chopped thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup shredded mozzarella cheese (I recommend shredding your own)

Directions:
Preheat oven to 350 degrees. Use a non-stick cooking spray to grease an 8x8 pan. 

Whisk everything but the spinach and cheese together in a bowl; stir in spinach. Pour mixture into prepared 8x8 dish. Gently jiggle so the quinoa falls to the bottom. Cover with foil and bake until egg is set, about 45 minutes. Sprinkle with cheese and bake for an additional 10-15 minutes.  Enjoy!

Blueberry French Toast Casserole

I have wanted to make a French toast casserole for a REALLY long time. There were lots of recipes that looked absolutely delicious, but also pretty extreme. Lots of butter, at least a dozen eggs, and obscene amounts of sugar. I was super excited when I uncovered a recipe in my grandmother's collection that was much more reasonable, and was double-marked with smiley faces (her favorites have smiley faces on them...that's how we know they're good). I did, unintentionally, change up the recipe a little bit...apparently I like to omit directions. Regardless, it turned out beautifully. Also very yummy. It's another one that's great when your going to have a crowd for breakfast or brunch. Make it the night before. Bake it in the morning. Perfect!

Blueberry French Toast Casserole

Ingredients:
12 slices day old French bread, sliced 1"
5 eggs
2 1/2 cups milk
1 cup brown sugar, divided (3/4 and 1/4)
1 tsp vanilla
1 cup chopped pecans (optional)
1/4 cup butter, melted
2 cups blueberries (frozen works)
1/4 tsp nutmeg

Directions:
Arrange bread in greased 9x13 dish.

Combine milk, 3/4 cup brown sugar, vanilla, nutmeg, and eggs. Pour over bread.

Refrigerate overnight.

*Remove 30 minutes ahead of baking. Sprinkle on nuts, 1/4 cup brown sugar and melted butter. Bake at 400 degrees for 25 minutes or until toothpick comes out clean. Sprinkle blueberries over top. Serve.

*Or, if you want to not follow directions like me....
Go ahead and put the blueberries on over the bread. Then, sprinkle on nuts, remaining brown sugar, and melted butter. Refrigerate overnight. Pull it straight out of the fridge and put in in the oven on 400 degrees for 25 minutes or until toothpick comes out clean.

Oven Omelet

I made this for Christmas morning, along with a tasty cranberry coffee cake (check back tomorrow for that recipe). Well, actually, I dug out the recipe (my grandmother had an extensive recipe collection), got the groceries, and somewhat supervised my brother putting it together while I made the coffee cake. Regardless of who made it, it turned out totally scrumptious and delicious. It looked pretty good too, but I didn't get a picture taken. For some reason, taking a picture doesn't cross your mind when you're trying to get breakfast on the table for 20 people. Go figure. You'll definitely want to try this one out next time you need breakfast for a crowd. It's handy because you prepare it the night before. The first person up can put it in the oven!

Oven Omelet
16-20 slices English muffin bread (removing crusts is optional)
     Butter one side of the bread
1 lb cubed ham
1/2 lb cheddar cheese, thinly sliced
1/2 lb Swiss cheese, thinly sliced
Beat together 8 eggs and 3 cups of milk (use some half & half)
1/2 tsp dry mustard
1/2 tsp salt

Grease 9x13 pan.
Cover bottom of pan with bread (buttered side up).
Layer cheddar cheese, ham, and Swiss.
Add another layer of bread.
Pour egg mixture over the bread and refrigerate overnight.

Before Baking, sprinkle 1/2 cup crushed cornflakes (I used crushed whole wheat Ritz Crackers) on top. Drizzle with 1/4 cup melted butter.

Bake 350 degrees for 1 hour...or maybe a little longer. Knife should come out relatively clean.

ENJOY! It is REALLY good!
 
  

Chicken & Black Bean Casserole

I found this delightful dish on Pinterest a while back.  I decided to make it for the family on the first night of fall break.  Huge success.  I was impressed the brother didn't have any complaints, although I did add extra chicken just for him.  Teenage boys REALLY like meat apparently.  I think it makes great comfort food for the cooler weather months.  And it's decently healthy.  You can get the original recipe from Six Sisters' Stuff.  Here's mine:

Ingredients:
1 cup minute brown rice
1 tbsp EVOO
1/2 small onion, diced
2 medium zucchini, sliced thin
4 small chicken breasts, thawed
8 oz package mushrooms, sliced
1 tsp cumin
salt to taste
ground cayenne pepper to taste
15 oz can of black beans, rinsed and drained
7 oz can of diced green chile peppers
Shredded cheese to taste (pick your variety)

Directions:
Preheat oven to 350.  Boil the chicken until done.  Shred it or cube it.  Meanwhile, heat a large skillet with the EVOO.  Add onion, mushrooms, and zucchini.  Cook until done; set aside.  In a large microwave safe bowl, cook rice using broth from boiled chicken.  Add seasoning, black beans, green chile peppers, chicken and some cheese; stir.  Mix in vegetables from skillet.  Place in a greased 9x13 baking dish.  Cover with foil.  Bake for about 20 minutes.  Remove foil and bake for about another 10 minutes.  Enjoy!      

Poppy Seed Chicken Makeover

One of my brother's favorite meals is poppy seed chicken.  I have to agree that it's pretty delicious.  Healthy it is NOT.  I mixed it up a little and used a homemade "cream sauce" and Greek yogurt.  A little less butter.  And corn flakes instead of crackers.  I don't really know what the nutritional difference is, but I think it's got to be a least a little better for you.  Right?  I'd really like to do something even healthier for the topping, but we'll see...it won't be any time soon.  I have to admit that I was surprised at how amazing it tasted!  The Greek yogurt really brings a whole new level of flavor to the dish.  Totally scrumptious.  

Poppy Seed Chicken

Ingredients:

2/3  c "S.O.S." mix, reconstituted (click here for recipe)

5  c chicken breasts, cooked and cubed (or shredded, if you're like me)

1  c plain Greek yogurt

1  tsp celery salt

1  tsp minced garlic

1  Tbsp lemon juice

2  c corn flakes, somewhat crushed

1/3  c butter or butter substitute, melted

1  Tbsp poppy seeds

Directions: 

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done.  Let chicken cool and cut into cubes or shred.  Place into 9x13 casserole dish.  Meanwhile, make up your cream soup (for directions, click here).  Add Greek yogurt, celery salt, garlic, and lemon juice to cream soup.  Stir.  Pour over chicken in casserole dish.  

In a separate bowl, stir together crushed corn flakes, butter, and poppy seeds.  Sprinkle over chicken and sauce.   

Bake for about 30 minutes until the top is browned and the sauce is bubbly.

Enjoy! (It's especially tasty over rice...)