Monday, October 17, 2016

Vegetable and Feta Egg Casserole

Dish is so simple! You pick your favorite vegetables, top it off with some cheese, and pour some beaten eggs over the top. You can make versions for yourself and for your kiddos. Everything can be made ahead of time for the entire week. It's like an omelette, only baked in a pan with less chances of messing it up! I hope you enjoy it as much as we do!!!

Happy Cooking!

Vegetable and Feta Egg Casserole
(This version serves 4)
8 eggs
1/4 cup water
Salt & pepper to taste
Cooking spray
1/4 cup crumbled feta
1/2 red bell pepper, chopped
1/2 medium onion, chopped 
1 cup sliced mushrooms
3 cups baby spinach chopped 

Start off by sautéing the pepper, onion, and mushrooms in a non-stick pan over medium heat. 

Meanwhile, spray a small rectangular pan (mine's a 7.5"X11") with cooking spray and set aside. 
Whisk together the eggs, water, salt & pepper.  Also set this aside.

When the vegetables are done sautéing, you can place them evenly over the bottom of the pan. 

Next layer the chopped spinach (uncooked) then the feta.

Lastly, top off with the beaten egg mixture.

Tap the pan a few times to get rid of air bubbles.  It will look like there's not enough egg, but that spinach will shrink up to nothing.  Top with foil. 

 Cook in a preheated over at 350 degrees for 40-50 minutes or until the eggs are set. 

Yummy!!!!  Serve immediately or save it for a quick & easy weekly breakfast or snack.  
If you are following the 21 day Fix or Fixate meal plan, each serving is 1 red and 1 green. (Not enough cheese to count)

Wednesday, October 5, 2016

Honey Mustard Chicken Salad - 21 day Fix Approved

I love chicken salad, but I'm always looking for a leaner version NOT loaded with mayo.  I had heard of the 21 day Fix version in the Fixate cookbook, and I thought "okay, I'll try it."   I'm not normally a honey mustard fan, so I wasn't too excited.  BUT LET ME TELL YOU, this is AMAZINGLY DELICIOUS!!!  
I couldn't wait to eat it again today!  So yummy, you've got to give it a try! 
Happy Cooking!

Honey Mustard Chicken Salad
(my version adapted from the Fixate Cookbook - serves 2)
1 1/2 cups of shredded cooked chicken, breasts or thighs (I used leftovers from a homemade soup, but my crockpot chicken recipe is perfect for this too!)
1/4 green apple, chopped
10 red grapes, cut in quarters
1/4 cup of sliced almonds
1 batch of my Honey Mustard Dressing (recipe below)

First, start with the dressing. 

Honey Mustard Dressing
1/4 cup of 2% Greek Yogurt
1 HEAPING T of whole grain mustard
1 T raw honey
1 T rice vinegar
2 T olive oil

Add the first 4 ingredients to a medium sized bowl.  Whisk together.  Then slowly add in the olive oil, while continuing to whisk.
Whisk until well combined.  Season with salt and pepper. 
 Add the other ingredients to the dressing.
Stir together until dressing is equally distributed.  Enjoy over a salad, as a wrap, or a sandwich. 

Makes 2 servings - in 21 day Fix containers, each serving is 1/2 orange, 1/2 blue, 1 red, 1/2 purple (add greens and yellows according to how you serve it). 

So delicious!!!  Enjoy!