A perfect omelette

Yesterday I made the perfect omelette. It was restaurant quality. Here is the super simple recipe:

• 3 egg whites
• handful of spinach
• sliced tomato
• a tablespoon or 2 of feta

1. Spray a frying pan with non stick spray.
2. Crack the egg whites into the pan so they cover the bottom of a large pan.
3. Let the egg whites cook and crackle until they are almost cooked through, add salt and pepper before the egg is all the way cooked.
4. Once the egg white is just about cooked, flip it like a pancake so the other side can be sure to get cooked it there were any raw parts left.
5. Place the spinach, feta and tomatoes on one side of the flat egg white and fold in half.
6. Serve with whole wheat toast or on it’s own! Sometimes I add salsa to this and it’s delicious!

Yesterday included a trip to spinning at 6am, school, and a staff meeting after school. I then came home and whipped up a simple dinner of broccoli, mushrooms, baked tofu and whole wheat cous cous. Then Brady and I did laundry and stuff while watching the Biggest Loser Finale and Jersey Shore.

Has anyone seen Jersey Shore? A lot of people at his office and on the radio were talking about it so we had to see what we were missing out on. Talk about crazy!

🙂 I just missed my morning trip to the gym because it’s rainy/snowy and freezing so I am hoping to force myself to go after school. We’ll see.

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Indian for Him and Her

It’s amazing how you can take a 5 day break and feel like you never left when you get back to school! My kids were pretty good, they were just tired from lack of sleep and too much tv and junk food over break! I am not so sure they were reading each day like I asked them 🙂

After school, I came home and changed my clothes to go on a run/walk with Katie. We did 3 miles in the freezing cold! We both figured it was better than nothing. Then I stopped at the store to grab a few things for the rest of the week.

I came home to make an easy and quick dinner of Indian food while Brady was at Verizon getting his new phone – the Droid. It is pretty sweet! I am excited to play with it.

When he got home, around 7:45, I was lucky to have not eaten my arm off. We sat down to a his and her meal.

Hers:

I had lentils with spinach spicy sauce and some Tandoori sauce mixed in, plus extra spinach. All of this served with brown rice and broccoli.

I could only eat about half of the lentil spinach mixture. I think my eyes were much bigger than my stomach tonight.

His:

Brady had the same thing minus the extra spinach and with chicken instead of lentils.

We both made cups of hot chocolate to take to bed so we could relax. I am reading and Brady is playing with his new phone. See you tomorrow!

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Healthy Take Out

There are lots of occasions that give me a chance to make dinner for other people. From hosting people at our house, to taking dinner when a loved one is lost or a new baby is born, I love cooking for other people. I usually find it easiest to cook when people are coming to my house, but this meal challenges my original thought.

I took dinner to the cutest family, who live down the street and just had a baby girl! I wanted to make something they could reheat and that would travel easily, so this meal fit perfectly!

Chicken Feta Artichoke Orzo – a variation of the shrimp-artichoke- orzo

• 1 can of diced tomatoes
• 1 can of artichoke hearts – quartered
• 1 lb. orzo
• 2 grilled chicken breasts
• 1 container of reduced fat feta cheese
• garlic, salt and pepper, italian seasonings, basil, etc.

1. Put the can of tomatoes and artichokes (with all of their juice) into a pan to simmer.
2. Add seasonings if your prefer.
3. Boil water and cook orzo as directed.
4. While things are cooking, chop up the grilled chicken into small pieces
5. When orzo is done, drain but don’t rinse, and add tomato/artichoke mixture, plus chicken and 3/4 container of feta.
6. Stir until mixed. Top with remaining feta!

*This can easily be reheated!

Bread to go: Fresh French bread, sliced and buttered with herb butter (italian seasonings, garlic, s+p, stirred into room temp. butter)

Wrapped in foil for easy reheating!

Spinach – Wheatberry – Goat Cheese – Cranberry salad

Just like it sounds! I put the walnuts in a bag for them to add in case of allergies!

🙂 Super simple to make and take!!

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Done + a past lettuceless salad recipe

Tuesday was our last day of school with kids and yesterday we finished the year with a teacher work day. It still has not sunk in that I am done for the summer! The years just seem to fly by! This week has been crazy so far and will continue to be just as crazy through the weekend.

My mom came down yesterday to help me get ready for hosting Katie’s bridal luncheon on Friday. We ran around and did things for my house (new dining room chair covers, new curtains for our bar room, etc.) and for the party and before we knew it, we were being kicked out Hobby Lobby because they were closing.

The plan today is to finish home things and begin to make the food for the luncheon. I will have a full recap on that tomorrow.

Until then, I wanted to share a recipe we had earlier this week. I never had a chance to post it but it was a great one! I can’t wait to make it again.

Lettuceless Salad(Panzanella) with Scallops

1. Wash and season fresh asparagus. Place on a foiled cookie sheet and broil for a few minutes until browned.
2. Cut cooled asparagus into inch long pieces
3. Wash and cut zucchini and squash and stir fry in a balsamic vinegar.
4. Cut up fresh tomatoes, spinach, cucumber and basil.
5. In the same pan you cooked the zuc nad squash, stir fry thawed baby scallops for a min. until they are opaque= done.
6. Mix all veggies with scallops and top with reduced fat feta.
7. Drizzle with balsamic dressing (I use Good Seasons made with less oil and balsamic vinegar instead of apple cider)
8. Add chunks of mulitgrain bread for croutons!

Dig in!   

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EB’s Delish Dish

On Thursday night, I went to my cousin Elizabeth’s (EB) house in Cleveland. We were rushing around getting ready to take off for Buffalo in the morning (at 6am) but she managed to make us a wonderful dinner at 9:30pm. We dined on this wonderful meal with her roomie Alex.

The quinoa concoction was made with:

• spinach
• tomatoes
• red onion
• quinoa
• chicken sausage
• lemon juice
• salt and pepper
• feta cheese

It was so yummy! Very filling and colorful! Great job EBs!!

I will be making a repeat of this soon, minus the chicken sausage – it’s not really my thing.

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Jen and Kate’s Amazing Salad

Jen and Kate’s Amazing Salad (with slight modifications)

• Boston lettuce: I used a variety – Boston, spinach and romaine
• fresh strawberries
• toasted walnut pieces
• Munster cheese: I used goat cheese
• I added pear

Dressing:

• 1/3 c. red wine vinegar
• 1/3 c. Canola oil
• 1/4 c. water
• 1 tbsp sugar

Mix all together and enjoy!   

*I must confess I made up the measurements to this recipe but I will double check on them tomorrow with Jen. Many of you know my theory, if you mix things that taste good together, it will taste great! Let me know what you think!

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Greek Style Stuffed Peppers for CEiMB

This was my pick of the week for the Craving Ellie in My Belly group! Here is the original recipe plus my changes!

Ellie’s Greek Stuffed Peppers

* 1 pound lean ground beef (I used extra lean ground turkey)

* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

* 1 medium zucchini, coarsely grated (about 2 cups)

* 1 small onion, minced (about 1 cup)

* 1/2 cup bulghur

* 1 egg, lightly beaten (I used egg whites)

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* Freshly ground black pepper

* 3 red bell peppers, halved lengthwise, cores and ribs removed (I used green)

* 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped (I used diced)

* 1/3 cup crumbled feta cheese

Directions

   1. Preheat the oven to 350 degrees F.

   2. In a large bowl combine the beef, spinach, zucchini, onion, quinoa/bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

   3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

These were great! I would make them again to share with friends of family! I also loved the leftovers in my lunch. A very clean Ellie meal!

Check back for next weeks meal: Chicken with Mango BBQ Sauce hosted by Aggie!

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The Panini Party Continues for Breakfast

This morning, we woke up and spotted the panini maker sitting on the counter from last.  We immediately wanted another panini, so that’s what we made for breakfast!

Hers:

• egg whites
• slice of smoked turkey
• feta
• spinach
• tomato
• sprouted wheat bread

His:

• eggs
• smoked turkey
• tomato
• spinach
• Colby-Jack cheese

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Top of the Dinner List: Quinoa Fritatta!

This dinner was so delicous!  I’m not sure if it was because I was really hungry from a long day at school and then a tough workout or if it really was as good as I thought.

I got the idea from my new Oxygen magazine.  It’s a very clean meal with tons of protein and whole grain carbs, plus it’s packed with veggies and fiber!!

Quinoa Fritatta (Idea from Oxygen Magazine)

• 1 c. cooked quinoa
• 1 c. or more fresh broccoli steamed or microwaved for a min.
• some leftover frozen artichokes and spinach
• 1/3 c. fat free feta
• salt and pepper
• 3/4 c. (estimated) egg whites

1. Cook quinoa as directed.
2. Heat veggies so they are not frozen and slightly tender.
3. Mix egg whites, veggies, feta and seasoning together.
4. Bake at 400 for 30 min. or until egg whites are cooked (I got impatient and put the dish in the microwave for the last two minutes to speed things up!

And a close up…

This meal was soo good!  I think Brady would like it too!  For him, I might add some chicken or bacon :).  Another good modification would be adding salsa/avacado/cumin and going with the Mexican theme!

I’m already looking forward to my lunch leftovers tomorrow!!

🙂

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CEiMB: Spinach Artichoke Dip

This weeks Craving Ellie in My Belly recipe was Spinach Artichoke Dip!  The recipe can be found in Ellie Krieger’s book The Foods You Crave.  It is a great, lighter version of the classic!

We enjoyed it at book club with Organic Tortilla Chips from Costco!

Yum!  I can’t wait to make Sesame Teryiaki Chicken Thighs next.  I already know I will be nixing the thigh part of the recipe and using natural boneless/skinless breasts.  🙂

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