Summer Squash & Spinach Frittata

Things have been crazy, and tomorrow marks my last day shift...I start nights on Monday. Party. I can hardly believe that I'm already over halfway through orientation! Time flies. Plus, I'm super excited about Halloween being next week! Yes, I'm working, but I get to dress up. And I'll be fulfilling a childhood dream. Any guesses? Hint--my costume involves the color pink. (Shocking, I know.) I need to finish it up this weekend.

I whipped together a frittata earlier this week for dinner. Mostly because we had eggs, summer/yellow squash and baby spinach that needed used, and I figured a frittata was the best way to go. Frittatas are really great. There's so much possibility. You can basically throw in whatever veggie you want. You can use more or less eggs depending on how thick or big you want it. Toss in some herbs. Maybe some cheese. It's simple. It's tasty. It's fabulous. 

Summer Squash & Spinach Frittata

1 small onion

2 cloves garlic, minced

3 medium summer squash, thinly sliced

1 bag/box of fresh baby spinach

1/3 cup parmesan cheese, freshly grated

7 large eggs

Basil to taste

Salt & pepper to taste

EVOO

• Preheat oven to 400*F. 
• Heat up some EVOO in a large, oven-safe skillet. Add the onion & garlic and cook for a couple minutes. Add in the squash and cook until it's pretty soft. Add in the spinach. If your skillet has a lid, throw it on top to help steam the spinach. 
• In a bowl, beat the eggs. Add cheese, basil, salt & pepper. Mix together & pour over the veggies in the skillet. 
• Let it all sit on the stove for like 1-2 minutes before transferring to the oven. Once it's in the oven, bake until set (it took mine like 5 minutes).

Enjoy!

Sweet Potato with Quinoa, Spinach & Cranberries

Here's a great, super easy, fast Meatless Monday dish! I came across it on Pinterest, but it didn't actually  link to a recipe...so I just kind of guessed as to how much of what went into it. I saved some time by having quinoa already cooked (at one point I made a bunch, divided it up, and froze it) and by using the frozen chopped spinach. It turned out pretty tasty!

Here's what you need:
1 sweet potato
EVOO
1 tsp minced garlic
1/4 cup diced white onion
1/2 cup chopped spinach 
2-4 TBSP dried cranberries
1/2 cup cooked quinoa
Salt & pepper to taste

This is how you do it:

• Heat up a small pan with a little EVOO in the bottom. Add the garlic & onion with some salt & pepper; cook until soft. Add in the dried cranberries, followed by the spinach and finally quinoa. Cook until everything's heated up.
• Meanwhile, cook your sweet potato in the microwave. Mine has a really great potato setting. And everything ended up being done at the same time. Perfect. 

I have to say, I'm enjoying this fall weather. And the rain. I switched out my sandals for boots. Pulled out my sweaters. Got out my big, fluffy blanket. There are various fall Scentsy smells warming throughout the house. It's kind of wonderful. Plus, I started watching "Parenthood." Why have I never seen this before?! Decent stuff. Tomorrow I will begin a work marathon of sorts...so I'll be accepting coffee deliveries through Sunday. But Seriously. 

I hope everyone's week is off to a great start!

Roasted Tomato & Kale {Tofu} Quiche

Meatless Monday success...on so many levels. Tonight, we enjoyed quiche...tofu quiche. No one had any idea. The brother is still in the dark, bless him. He ate it right up. Said the crust wasn't his favorite, but the rest of it was really good. The mother and I thought the whole thing was pretty delish. I adapted the recipe from Edible Perspective. It's definitely a keeper. I have never used tofu before. I was kind of weirded out by it. I knew that it would have to be unidentifiable for the brother. This definitely worked. So good. Creamy and flavorful. Trust me. 


Roasted Tomato & Kale {Tofu} Quiche

Ingredients for the quiche:
1 pint of cherry tomatoes, halved 
1/2 cup chopped green onions
1 heaping tsp minced garlic
2 packed cups chopped kale
1 package (14 oz) of firm or extra firm tofu, drained
1 TBSP organic milk
1 TBSP white wine
1 tsp sea salt + some
1 tsp ground pepper + some 
1 tsp basil
1 tsp rosemary
1 tsp oregano
EVOO

Ingredients for the crust:
1 cup old fashioned oats
3/4 cup whole wheat flour
1 TBSP herbs (I used a combination of basil, rosemary, oregano and thyme)
3-4 TBSP coconut oil
3-4 TBSP cold water 

Directions:

• Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. Place the tomatoes on the baking sheet; drizzle with EVOO and sprinkle on some salt and pepper. Roast for about 30 minutes (until shriveled and starting to brown), stirring halfway through. Remove from oven and let cool. Reduce heat to 375*F.
• Meanwhile, drizzle a small sauté or fry pan with EVOO. Heat it up and add your green onions. Sauté the onions for about 5 minutes. Add the garlic and continue to cook for another minute. Remove from heat and let cool.
• Lightly grease a 9" pie plate. Place the oats for the crust in your food processor and pulse 10-20 times. Until it looks good. Combine oats, flour, and herbs in a large bowl; mix well. Add coconut oil and water. Mix with your hands until the mixture starts to hold together when squeezed or pressed. Place the dough in your prepared pie plate and pat it down in the bottom, then up the sides. Bake for 10-12 minutes. Let cool. 
• Place the tofu, 1 1/2 TBSP EVOO, the white wine, milk and herbs, salt and pepper in your food processor and process until smooth. Scrape down the sides and give it another 10 seconds. Add in the kale and pulse until the kale is evenly distributed and more finely chopped.
• In a large bowl combine the tofu/kale mixture, roasted tomatoes, and onion/garlic mixture. Stir. Pour into crust and smooth it out. Bake for about 30-35 minutes. 
• You should let it sit for 10 minutes before cutting with a really sharp knife. But I was hungry. So my edges aren't smooth. Still tasty!

Enjoy!

Butternut Squash & Spinach Quesadillas

Another successful Meatless Monday! I adapted these delicious quesadillas from the Pioneer Woman, making them a little healthier and much simpler to make. I don't know about you, but I don't like waiting around for butternut squash to roast in the oven. I've become a huge fan of the frozen kind that I found at Sprouts. I also ended up using spinach that chopped and frozen, so it took no time at all to steam both the butternut squash and spinach together in my Pampered Chef steamer thing. I did take the time to make my own whole wheat tortillas, but that is totally optional. 

The mother and I thought they were quite delicious. The brother, surprisingly, didn't complain too much. He just said they tasted "insanely healthy." The recipe I have made 3 generously filled quesadillas, so adjust it to your needs. Enjoy!


Butternut Squash & Spinach Quesadillas

Ingredients:
2 cups cubed butternut squash
3 cups chopped spinach
4 oz Monterey Jack cheese, shredded/grated
Salt, pepper & chili powder to taste 
6 whole wheat tortillas (click here for recipe) 
Cilantro, for serving

Directions:

• Preheat a griddle to about 400 degrees. Prepare with cooking spray.
• Steam butternut squash, spinach, salt, pepper, and chili powder until the squash is soft.
• Assemble quesadillas, one at a time. Begin by spreading about 3/4 cup of the squash/spinach mixture on a tortilla, sprinkle with cheese, and top with another tortilla.
• Place the quesadillas on the hot griddle and cook for about a minute on each side.

Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Well, I am back from my adventures in Colorado and Kansas (I'm sure there will be a post coming soon). I think this week's Meatless Monday meal may be my favorite...although, they've all been really, seriously good. I slightly adapted the recipe from Sprouted Kitchen, using enchilada sauce from Tide and Thyme. These enchiladas and flavorful and filling. The goat cheese is perfect. I used some soft, white corn tortillas from Sprouts, which were particularly delicious. Probably my favorite corn tortillas ever. I am really glad that the brother is off at camp this week, because I don't have to share these with him...although I did have to mow the lawn...eh, still worth the extra enchiladas. 


Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Ingredients:
3 large zucchini, 1/4" diced 
EVOO
Lemon pepper
Garlic salt
Onion mixture left from making the enchilada sauce*
1 15 oz can black beans, drained and rinsed 
5 oz soft goat cheese
8-10 corn tortillas
Red enchilada sauce (click here for recipe)

*If you choose to buy your enchilada sauce, use 1 small onion, diced, instead.

For serving:
2 avocados 
1 bunch cilantro, chopped
Squeeze of lime

Directions:

• Preheat the oven to 425 degrees. Place the zucchini on a rimmed baking sheet; drizzle with EVOO and sprinkle with lemon pepper and garlic salt. Toss it around to coat the zucchini. Roast on the middle rack for about 30 minutes until the edges are brown. Reduce heat to 375 degrees.
• In a large bowl, combine the onion and black beans. Crumble 4 oz of the goat cheese into the bowl. Add the roasted zucchini and mix. 
• In a rectangular baking dish, pour 1/2 cup of the enchilada sauce in the bottom. Working with one tortilla at a time, fill it with a rounded 1/4 cup of the filling and roll it up; place it seam-side down in the baking dish. Continue with the remaining tortillas, squeezing them into the dish. 
• Brush the tops of the enchiladas with EVOO. Pour the remaining enchilada sauce over the tops. Crumble the reserved goat cheese over that. 
• Bake for about 20 minutes. Top with chopped cilantro, avocado and squeeze of lime. 

Enjoy!

In the meantime, I have just pulled out some yummy-smelling Apple Peanut Butter Snack Bars (flour and refined sugar free) from the oven. I've also been catching up on Downton Abbey and the old House of Cards...if someone has the new version of that, let me know.    

Spinach Stuffed Sweet Potato

I am digging this Meatless Monday business. Don't get me wrong, I LOVE a good piece of meat. Especially something nice and juicy off the grill. But I like Meatless Monday because then it somewhat narrows down the options for what to cook...kind of...maybe I'll start Fish Friday too. This was a Pinterest find. I decided I should probably make it this week since the brother is still gone, and he doesn't like sweet potatoes or spinach. I think they turned out to be quite delicious. I did change up the original recipe a little bit by just omitting the water chestnuts (who really likes those anyways?), and I "baked" the potatoes the first time around in the microwave (instead of in the oven)...because we have a really great 1-touch sensor setting thing that works really well (and it's really easy). Enjoy!


Spinach Stuffed Sweet Potato

Ingredients:
2 large sweet potatoes
2 cups spinach (fresh or frozen)
1/4 cup plain Greek yogurt
1/2 cup light ricotta cheese
4 cloves garlic, minced
1/2 cup onion, finely chopped
Parmesan cheese for sprinkling
EVOO for drizzling your pan
Salt & pepper to taste

Directions:

• Bake your sweet potatoes in the microwave or oven, whichever you prefer. If you use the microwave, go ahead and preheat your oven to 250 degrees.
• Meanwhile, drizzle a saute pan with your EVOO and heat it up. Add onion and garlic and cook until the onion is becoming translucent. Add the spinach and cook until it just begins to wilt (fresh) or thaws (frozen). 
• In a large bowl, combine the yogurt and ricotta. 
• When the sweet potatoes are done baking, slice them down the middle and scoop out some to mix with the yogurt/ricotta mixture. Don't scoop out too much...you want it to hold it's shape. Place the skins in a baking dish.
• Add your onion/garlic/spinach mixture to the yogurt/ricotta/sweet potato one and mix it together. Add salt and pepper to taste.
• Spoon the mixture into the skins and bake until warmed through. (I think I just did about 15 minutes.)
• Sprinkle the parmesan on top and put back in the oven until the cheese is melted and bubbly.

Portobello Flatbread Panini

I'm initiating "Meatless Monday" at our house. I know it's Memorial Day, and we should be eating lots of meat and other things. But, in all honesty, I don't know how being thankful for those who've died serving and protecting our country equates to having a grill fest. I'm pretty sure that is not what this holiday is about. So, I made some super delicious portobello flatbread panini. (Which, I guess, did technically involve a "grill"...but it's still not your typical Memorial Day cheeseburger or hotdog.) The mother and I thought they were great. The brother went out with a friend tonight...I asked him if he was going out because he found out about Meatless Monday. He said, "Are you kidding me right now? What is with all the obscenity in this house?" Lucky for me though, since I now have, what would've been his dinner, for my lunch tomorrow. 


Portobello Flatbread Panini

Ingredients (for two):
2 large portobello mushrooms
1 sweet bell pepper (red, orange or yellow)
1/4 medium-large white onion
1 oz goat cheese
2 Lavash whole grain flatbreads 
Seasoning to taste--sea salt, black pepper, paprika, garlic powder, and basic
EVOO and balsamic for drizzling    

Directions:

• Heat up your George Foreman grill.
• Slice onion and bell pepper and place on grill, drizzling with EVOO and sprinkling with seasons. Grill for about 10 minutes, making sure they don't get too soft and lose their crunch. Set aside.
• Place the whole mushrooms on the grill, drizzling with EVOO and sprinkling with seasons. About 5-7 minutes in, drizzle the balsamic over the mushrooms and continue to grill until done. 
• Meanwhile, get out your flatbread and crumble up the goat cheese onto one side. 
• Once the mushrooms are done, slice them and place them on the flatbread along with the pepper/onion mix. 
• Fold the flatbread in half and place on the grill for about 3-5 minutes.

Enjoy!

(Note: you could do the peppers, onions and mushrooms on the grill at the same time, if you have one that's big enough...)

Warm Quinoa Cranberry Salad with Butternut Squash

I came across this yummy recipe on Pinterest one day.  Great find.  While, I'm sure it's technically more of a fall dish, we happened to have everything needed to make this tasty dish.  Kind of.  I realized after I started that I had dried cherries, not cranberries.  However, I don't think it really made a huge difference.  It was still scrumptious.  Other than using cherries, the only thing I really changed from the original recipe is not adding butter...which I just totally forgot about.  Also, I simplified the whole butternut squash cubing process buy using the frozen, already cubed kind, from Sunflower Markets.  The family thought it was pretty great too.  The only "problem" was my brother wished I had made some kind of meat too.  I explained to him that it was Monday, and, therefore, meatless.  In reality, I just wasn't up to also cooking meat.  Oh well.  Here you go:

Warm Quinoa Cranberry Salad with Butternut Squash

Ingredients: 

1  c quinoa

2  c vegetable or chicken broth (low-sodium)

1  bag frozen, cubed butternut squash 

1/2  medium red onion, thinly sliced or diced

1/2  c dried cranberries (or cherries)

1  sprig of rosemary & a sprinkle of sage

2  tbsp EVOO

1/2  tsp salt

1   tbsp apple cider vinegar

Directions:

Cook quinoa in pot with broth over high heat.  Bring to a boil.  Reduce heat to simmer.  Leave on stove for about 25 minutes or until broth is absorbed, stirring occasionally.  

Meanwhile, throw everything else into your Pampered chef steam-in-the-microwave thing.  Toss it around for a bit.  Cook it in the microwave until the butternut squash is cooked through and the onions are tender.  If you don't have a nifty steamer thing, you can bake it in the oven at 425.  

Once everything is done, mix the butternut squash mixture with the quinoa and add the apple cider vinegar.  Stir.  Serve.  Enjoy!