Archive | June, 2015

Crustless Broccoli and Cheese Quiche (Healthy!)

30 Jun

Making eggs ahead of time… super easy! Best for rewarming for the week and a quick breakfast.

Broccoli and Cheese Quiche

Ingredients:
Frozen or fresh broccoli florets, warmed up in the microwave or cooked slightly
5 eggs
Splash of milk
Salt and Pepper
Shredded cheddar cheese

Instructions:
Preheat the oven to 375 degrees. Whisk eggs and milk, salt and pepper. Add broccoli florets and mix. Coat a spring pan or round pan with cooking spray and add the egg mixture. Top with cheddar cheese and wiggle around a little to let it get in there. Cook for 30 minutes or until the top is golden and firmed up.

-M

Festive Chicken Burgers

29 Jun

These are just fun. So easy to make and pack so much flavor and goodness. If you’re feeling up to it, give these a try!

Festive Chicken Burgers

Instructions:
1 lb ground chicken
1/2 a red pepper, diced into small pieces
1/2 a green pepper, diced into small pieces
1/4 an onion, diced into small pieces
Salt, Pepper, and Cilantro
Juice of 1 lime
Hamburger Buns
Avocado, mashed lightly for topping
Pepper-jack Cheese
Optional dressings: sriracha, russian dressing, chipotle mayo
Optional sides: sweet potato fries with ranch dressing, salad, baked sweet potato, corn, roasted veggies

Instructions:
Mix all ingredients (peppers, onion, lime, salt, pepper, cilantro) with ground chicken. Preheat a grill or grill pan on medium-high heat. Form burger patties about the size of your palms and cook burgers until fully cooked, flipping occasionally. Warm up buns. Arrange burgers and serve by topping burgers with 1 slice of pepper jack cheese and avocado. My husband enjoyed these with sriracha and I had them with some russian dressing actually! Can really be anything to your liking that packs a punch.

-M

Amazing Apple Cake

17 Jun

The name says it all. Seriously – this is dreamingly (is that a word?) good. I love the texture of the soft apples with the crust of this cake that’s light and sweet. Perfect for breakfast or a great dessert with some tea and a spoonful of ice cream on top. Tip: re-warm this up too if you’re feeling frisky!

Amazing Apple Cake

Ingredients:
6 Granny smith apples, peeled and sliced thin
3 large eggs
1 1/2 cups of sugar
1 1/2 cups of canola oil or vegetable oil
2 1/2 teaspoons of vanilla extract
1 tablespoon of almond extract
1 1/2 cups of flour
*For cinnamon brown sugar topping:
white sugar, brown sugar, and cinnamon mixed. 1.5 cups sugar, 1/2 cup brown sugar, 1-2 tsp cinnamon)

Instructions:
Preheat the oven to 350 degrees. In a springform pan or bundt pan (or a removable bottom bundt pan like I used) spray the pan well with non-stick spray. If using a removable bottom bundt pan, line the pan on the outside with tin foil to prevent leaks in the oven. In a large bowl, prepare the batter by beating the eggs and sugar. Add the oil, vanilla, and almond extract and beat well, then stir in the flour. If it looks too sticky, add some water (not a lot). Set aside.

Peel and then slice the apples thinly. Assort them on the bottom of the pan – when you get through arranging about half the apples, sprinkle the tops with cinnamon brown sugar and pour half the batter on top. Wiggle the pan to allow the batter to sink down and around the apples. Repeat the above with the last half of the apples, pour batter on top and tap/shake the pan to allow the batter to sink down and around the apples. Cover with cinnamon brown sugar and bake for 1 hour to 1 hour 10 minutes depending on your oven. (Toothpick should be clean). Allow the cake to cool completely (put it into the fridge if necessary) and slice. Serve with or without ice cream. Enjoy!


Fun photo: me giving a Tupperware full of this deliciousness to my husbands co-residents, two surgeons in their last year of residency enjoying every second!
IMG_4831

-M

Perfect Summer Salad with Fresh Fruit

15 Jun

This past weekend my parents came to visit. We had a delicious lunch with fresh seasonal fruit in our salad. If you are looking for something fresh, flavorful and healthy look no further! PS this took me no time to throw together as well. Great for lunch or dinner and pregnancy friendly.

Summer Salad with Fresh Fruit

Ingredients:
-Handful of mixed greens (baby spinach, arugula, mesclun, kale or any variety to your liking)
-Sliced strawberries
-Sliced pear
-Sliced green apple
-Sliced peach (juicy soft peach is best)
-Crumbled feta cheese
-Handful of dried cranberries
-Extra virgin olive oil and good quality thicker variety balsamic vinegar (very important)
-Dash of sea salt

Instructions:
Combine all ingredients into a bowl and toss. Enjoy!

-M

Cheesy Baked Shells

11 Jun

This is one of those meals where it’s “how many of these are too many before I start to get judged?”… haha. I literally loved these and ate them the next day for lunch as well. They are so flavorful and cheesy. For me, it’s important to be able to make food quickly and this took me under an hour – I love italian food and this is definitely going to be a go-to recipe for me. Try it!

Ingredients:
1 Box Jumbo Pasta Shells
15 oz container of Ricotta Cheese
1 square of mozzarella cheese, diced (I get part skim)
1/2 cup grated parmigiano reggiano
1/2 cup parsley
1 jar of pasta sauce (get one that has onion, garlic, and basil)
Salt and Pepper

Instructions:
Preheat the oven to 350 degrees. Place a large pot of water with salt to boil and cook shells per package instructions. I would boil until pasta is soft but still a little al-dente. Meanwhile, In a medium size bowl, combine the ricotta, dice the mozzarella and add half of it, the parmigiano reggiano, parsley, salt and pepper (use your best judgement, enough to add flavor) and mix to combine the filling. On the bottom of a large baking dish, spread half the pasta sauce on the bottom of the pan to coat evenly. Once the pasta is cooked, drain. One by one, stuff each shell with the cheese mixture and set on it’s side in the pan right on top of the sauce. Repeat until you run out of space in the baking dish. Sprinkle the rest of the pasta sauce on top of the shells and top with the rest of the diced mozzarella. Add pepper to top and bake at 350 degrees for 15-20 minutes or until the cheese is melted. In my photo below I probably should have left it for a few more minutes but either way it came out good (I love the texture of chunky mozz pieces)! These don’t photograph well but they were really good!

-M