Spinach Breakfast Casserole

Spinach Breakfast Casserole

7 cups (firmly packed) fresh baby spinach
olive oil
3-4 green onions, diced, include the greens
1 1/2 - 2 cups mozzarella cheese
8 eggs beaten (or equivalent Eggbeaters)
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/8 teaspoon ground pepper
Bacon bits, optional

Preheat oven to 375.
Saute spinach in a large skillet with a small amount of olive oil, just until it is wilted.  Do not overcook.

 Spray a 9 x 13 baking dish with olive oil. Arrange the spinach in the dish.

Top with green onions and cheese.  Mix the nutmeg, salt and pepper with the eggs.  (Since I was using the whole carton of EggBeaters, I added the spices to the carton and shook vigorously - it works :-)
Pour eggs over the layers in the baking dish.  Using a knife or fork. lightly stir the mixture to get the egg spread throughout.
Bake about 35 minutes or until center is set.

This was good - and even better the next day as the spinach flavor got a little stronger.

Zucchini Spears

Zucchini Spears

2 small zucchini, quartered lengthwise  If desired cut each spear in half crosswise.
1/4 cup grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp garlic powder
salt and pepper to taste
olive oil spray

Preheat oven to 350.  Cover a baking sheet with aluminum foil and spray with olive oil.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.

Place zucchini spears on baking sheet, skin side down.  Spray or drizzle with olive oil.  Sprinkle with the Parmesan mixture.
Bake until tender, about 15 minutes.  Broil for a couple minutes to a golden brown.

Pork chops and mashed potatoes with mushroom gravy

Pork Chops, Mashed Potatoes and Mushroom Gravy

4 to 6 pork chops, about 1 inch thick
8 oz fresh mushrooms, cleaned and sliced
1/2 medium onion, chopped
1 1/2 cup chicken broth, divided
1 cup beef broth  (can use 2 cups of either broth, this was just what I had and it tasted pretty good)
olive oil
2 Tbsp flour
1 1/2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
salt
pepper

My pork chops had already been cooked on the George Foreman grill.  I put the chops in the skillet with a little bit of broth and heated them through.
If raw, sear on both sides in skillet with a little olive oil.  cook for about 5 minutes on each side or until cooked through.
Set aside on a plate, they will get re-warmed later.
In the same skillet, pour in 1/4 cup broth and stir to loosen an pork remnants,  Add the onions and saute for a few minutes.  Add the mushrooms and cook until both are softened.
Meanwhile, stir together 2 cups of broth ( 1 cup of each), 2 Tbsp flour, 1 1/2 Tbsp Worcestershire sauce and 1 Tbsp balsamic vinegar.
When onions and mushrooms are softened, stir the broth mixture well and pour into the skillet.  Heat over medium high heat until boiling and allow to thicken.  Add pork chops and let them simmer in the gravy for 5 minutes.

For the mashed potatoes, I used instant potatoes.   Make according to the package directions.
To serve, spoon potatoes on plate. Place pork chops slightly on top of the potatoes.  Spoon mushroom gravy over the chop and potatoes.

Zucchini Strips

I found this recipe at Damn Delicious 

2 small zucchini ( I try to pick squash that is uniform in size from one end to the other.  You don't want the ones that are fatter at the bottom or the pieces will cook unevenly. ) 

1/4 tsp basil

1/8 tsp garlic powder 

1/4 tsp oregano

1 Tbsp parsley 

1/4 tsp thyme 

1/4 cup Parmesan cheese 

Olive oil spray 

Trim off the ends of the squash and cut lengthwise into 4 strips.  I cut these crosswise into half do you will get 8 short strips from each squash.

Spray a baking sheet with olive oil and arrange squash on it.  I put them close together as that helps hold some of the spice and cheese mixture.  Spray the strips generously with olive oil. 

Sprinkle the spice and cheese mixture over the strips. Use all the mixture. 

Bake at 350 for 20 minutes ( I made these with a meat recipe that requires 375 for 25 minutes. I cooked these the same as the heat and it was fine) 

Asian Salmon in foil

I found the original recipe at Damn Delicious. I adjusted a little for the quantity of frozen salmon I had and other ingredients. 

1/8 cup honey

1 Tbsp soy sauce

1/2 Tbsp rice vinegar 

1/2 Tbsp sesame oil

1/4 tsp garlic powder

1/8 tsp ground ginger 

1 lb salmon filets 

Green onions 

Preheat oven to 375 

Mix together all ingredients except the salmon and green onions. Set aside 

Place foil on a baking sheet. Spray lightly with olive oil. Arrange salmon on foil leaving several inches around the outside edges.  Fold up the edges.  

Spoon the honey mixture over the salmon. Place another sheet of foil on top and fold over the edges to seal. 

Bake for 20-25 minutes. 

Remove top foil and place under broiler for 2-3 minutes to brown slightly. 

Garnish with diced green onions to serve. 

We had this served over garlic mashed  potatoes.  

Olive Garden Copycat Dressing

Found this on Pinterest. It is pretty close to Olive Garden's dressing 

1/3 cup white vinegar 

1/2 cup vegetable oil

1/4 cup olive oil

1 tsp mayo

1/2 tsp garlic powder

1/2 tsp salt 

1/2 tsp sugar

1/4 tsp pepper 

1/2 tsp Italian Seasoning

1 pkg Good Season Italian Dressing mix

1 tsp grated Parmesan cheese

1/4 tsp lemon juice

4 Tbsp water

Mix well. Refrigerate until serving

I make my salad using a Romaine lettuce, red onion, tomatoes, black olives, artichoke hearts, croutons, and Parmesan/Romano cheese blend. 

Oriental Chicken Salad

Romaine lettuce 

Red cabbage

Green onions

Carrots

Cucumber

Mandarin oranges

Grilled chicken breast, sliced

Chow mein noodles

Honey mustard dressing 

1/2 cup mayo

6 tbsp honey

3 tbsp rice vinegar

2 tsp Dijon mustard

1/2 tsp sesame oil 

Whisk together. 

Strawberry Spinach Salad

Strawberry Spinach Salad

Serves 4

8 cups baby spinach
2 cups blueberries
3 cups sliced strawberries
4 oz goat cheese
sliced almonds
green onions
bacon bits

Dressing
1/4 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp honey
1/2 tsp dijon mustard
salt and pepper to taste

Whisk together salad ingredients.  Add additional honey if needed for desired sweetness.

Place spinach and berries in a large bowl.  Toss with dressing until well coated (refrigerate extra dressing).   Divide spinach mixture on 4 serving plates.   Crumble goat cheese on top.  Add other toppings as desired.

Creamy Avocado Chicken Casserole

Adapted a recipe I saw on Pinterest. 

1 Tbsp butter

1 tsp minced garlic

1 Tbsp flour

1 cup chicken broth (may need a little more) 

2 tsp cumin (optional - I forgot it) 

1/4 tsp salt

1/4 tsp pepper

1 tsp dried cilantro ( can use more of you like cilantro) 

1 cup salsa verde

1/2 cup sour cream 

3 cup shredded cooked chicken

2 avocados, chopped

1 tsp lime juice

2 cup shredded cheese (more or less, I didn't measure) 

15 small flour tortillas ( can use corn tortillas) 

Preheat oven to 375. 

Cook and shred the chicken. It can be a coarse shred and diced would probably work okay too. Set aside. 

Dice avocados and stir with the lime juice. Set aside. 

In a saucepan, melt the butter and add the garlic.  Sauté for 1 minute. 

Stir in the flour, making a roux. 

Add 1 cup of chicken broth and stir tin well. Heat to a boil and allow to cook until  it starts to thicken. Stir often. It should be a thin gravy. If it gets too thick add a little more chicken broth - heat a little at a time. 

Mix together the cumin, salt, pepper, cilantro, salsa and sour cream.  Pour in the chicken broth gravy and stir to combine well. 

Spread about 1/2 cup of the sauce in the bottom of the pan. Layer 5 tortillas on top of the sauce.  I tear 3 tortillas in half and lay them around the edges (1 at each narrow end and 2 side by side along the long side) with torn edges along the side of the dish. Lay the 2 remaining tortillas on top to cover the center. 

Sprinkle 1/2 of the chicken on top of the tortillas, then 1/2 of the avocado and about 1/2 cup of cheese. Drizzle about 1/2 cup sauce on top. Add another layer of tortillas, the remaining chicken, avocado and 1/2 cup cheese. Drizzle with 1/2 cup sauce. 

 Place a third layer of tortillas and top with the remaining sauce. Cover with the remaining cheese. 

Bake uncovered for 20-25 minutes until cheese is melted and bubbly. 

The sauce tasted good just by itself. It would be good over grilled chicken breasts or enchiladas. I'm thinking even as the sauce in a wrap with some chicken, lettuce, tomato and cheese. 

I served the casserole on a bed of lettuce with some sour cream and salsa verde on top.  Some Mexican succotash on the side (recipe below).  

Mexican Succotash

1 can black beans rinsed and drained well

1 can Mexicorn, do not drain

1 Tbsp Kraft lime cilantro dressing and marinade ( if not available, use salsa) 

Mix well and heat through.