Tag Archives: dinner

Anytime Casserole

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This easy and versatile casserole was pulled from the files of my husband’s past. He recalls his mom making this dish for breakfast when guests were in town, or some evenings for dinner.

Depending on what your diet, taste or nutrient needs a variety of substitutions can be made. For bread the choices are endless: gluten free, white, sourdough… We used  Trader Joe’s sprouted barely because it was on hand. For toppings, any type of cheese will work, and use your favorite vegetable blend.

Anytime Casserole

Anytime casserole2Serves 6-8
Ingredients
6 slices bread of choice
8 eggs
1/4 Coconut milk
1/2 cup shredded cheese
2 cups chopped broccoli
2 cups spinach
1/2 onion chopped
2 garlic cloves minced
6 ounces black olives chopped
6 ounces salsa
1 tbsp coconut oil
6 links Cooked Sausage- optional
Salt and Pepper to taste

Directions
1. Preheat Oven to 350. Layer bread in greased 9×12 baking dish.
2. Over Medium heat melt Coconut Oil, add Onion. Saute until Onion is softened 4-6 Minutes. Add broccoli and garlic cooking until Broccoli is softened 2-4 minutes.
3. While vegetables are cooking in large mixing bowl beat eggs with Coconut milk until well combined. Add in Salt and Pepper. Set aside.
4. Pour vegetable mixture evenly over bread in baking dish. Layer sausage over half of casserole.
5. Pour egg mixture over vegetables and bread.
6. Sprinkle olives, salsa and cheese evenly in baking dish.
7. Place in oven and bake for 20 minutes, or until cheese is golden brown.
8. Remove from oven, slice and enjoy.

Quinoa Goat Cheese Risotto

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This year has started off fast and furious, with some great changes. As Sean and I adapt to the changes in schedules we look for easy, nutritious meals that will get us through the week. This Quinoa Risotto is definitely a perfect fit, especially since it includes my favorite veggie, Spinach.

A friend referred me to Cooking Quinoa site awhile back, and I am glad I finally reopened that bookmark. This meal takes under an hour, and you can make it in a large quantity for the whole week. Plus, it has so many nutrients, protein and little fat to keep you full for a long time.

Quinoa Goat Cheese Risotto from Cooking Quinoa

goat cheese quinoa risotto2

Since I didn’t make any changes to her fabulous recipe,  I will just refer you to her site Cooking Quinoa.

Eggplant Alfredo with Soba Noodles

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No matter if we are moms, our work profession, our activity level or sport of choice we all need to refuel. Everyday.

Now I’m not a nutritionist, but I do know what we choose to refuel with effects everything. This I have experienced through trial and error, and well, just life. The holidays are always a good reminder to me of how sluggish I feel when I overeat, or make poor food choices.

Winter is challenging though. For me, when it’s colder I crave more “comfort” heavy type foods. When I saw this alternative for a Alfredo sauce on Florida Coastal Cooking I thought I would give it a whirl. Click on the link to view the original recipe.

Ends of being a perfect Winter meal for Sean and I. The Soba noodles were delicious with tons of nutrients to keep us moving. We just made small changes, such as swapping brown rice noodles for Soba, and adding Soy Sauce.

Eggplant Alfredo with Soba Noodles

eggplant sobaIngredients
2 cups shelled peas
8 oz Soba Noodle
2 small egglplant chopped
1 onion chopped
3 garlic cloves minced
5 cups spinach
1 Tbsp olive oil
Salt and Pepper to taste

Alfredo Sauce Ingredients
2 Cups Almond milk
1/2 cup Vegan mozzarella shreds
1/4 cup nutritional yeast
2 tbsp soy sauce

Directions
1. Cook Soba Noodles according to directions, drain when cooked and set aside.
2. While pasta is cooking heat 1 Tbsp oil in large skillet over medium heat. Add eggplant and onion, cook and stirring frequently for about 10 minutes.
3. Lower heat, add garlic and cook for additional 2 minutes. Then stir in spinach, until wilted. Add in peas and Soba noodles.
4. Pour milk, cheese, soy sauce and yeast into warm Soba noodle pot. Reheat over medium heat until just bubbling, stirring frequently until thickened, 5-10 mintues. Pour over pasta mixture.

I’mmmm back

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The switch is completed. However, I will continue to makes changes to design and features. It is a decent learning curve for me, so if something on the site is not working please let me know.

On to more important issues, like food.

If you grew up in an Italian family, like me, I’m sure you’ve had this dish before. And, it tended to be on the high fat, comfort food side. But, soooo good.  These Stuff Shells have now evolved into a healthier meal providing healthy carbs, protein and nutrients from my favorite veggie, spinach. This recipe is an oldie but goodie, through EatingWell.com (1997 in fact).

With all the alternative foods out there you can make this non-dairy, or gluten free by switching the ricotta cheese or noodles. You can also make your own sauce, or to save time use your favorite from the jar. Some many options.  For us, Sean doubled the Spinach and cut down on the Ricotta. End result was delish! Definitely,  going to have to make this again, with some other variation as well.

What’s your favorite comfort food makeover?

These hearts are not red.

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Happy Valentine’s Day.

K, maybe this isn’t your traditional Valentine’s Day meal or look. But, it has hearts and contains some red. They are just separate, in the form of artichoke heart and tomatoes.

It is my gift to you and your loved one’s heart. ;) Lots of protein from eggs and low fat cheeses, and nutrients from the veggies. Plus, heart healthy fats from the avocado. This will keep you full and fueled for a while.

You are welcome.

P.S. Stay tuned for another section coming to this site involving surgeries. Starting with the heart…..

Artichoke Hearts and Sun dried Tomato Frittata

Serves 4-6, Prep Time 15 Minutes, Cook Time 25

Ingredients

6 ounces Sun dried Tomatoes

1 can Artichoke Hearts cut

6 ounces Cherry tomatoes

1/2 cup Lite Shredded Mozzarella and Cheddar Cheese

1/4 cup Parmesan Cheese

1/2 Cup Low fat cottage Cheese

1/4 Cup Almond milk

2 garlic cloves minced

Salt and Pepper to taste

8 eggs

Sliced avocado

Directions

1. Preheat oven to 350. In a medium bowl gently beat the eggs. Add in garlic.

2. Stir in the cottage cheese, shredded cheese and Parmesan cheese until well combined.

3. Add in tomatoes and artichokes, stir until mixed.

4. Pour into greased oven safe skillet. Cook on medium for 5-6 minutes. Until set, or bubbling begins. Sprinkle Parmesan cheese on top.

5. Carefully remove skillet from stove top and place in oven. Cook for 10-15 minutes, until Parmesan is golden brown. Remove from oven and let sit for 10 minutes.

6. Cut a wedge and serve with some sliced heart healthy avocado.

Too bad I didn’t have a heart shaped skillet…