top of page

Healthy Recipes!!

BREAKFAST

Spinach and Mushroom Egg Casserole

  • 1 teaspoon butter

  • 10 eggs

  • 1 (16 ounce) package cottage cheese

  • 1 (16 ounce) package shredded Monterey Jack cheese

  • ½ cup butter, melted

  • ½ cup all-purpose flour

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

  • 2 (4.5 ounce) cans sliced mushrooms, drained

  • 1 teaspoon baking powder

  • ½ teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.

2. Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.

3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.





LUNCH

Grilled Salmon Steaks with Savory Blueberry Sauce

  • ½ cup chicken stock

  • ¼ cup balsamic vinegar

  • ¼ cup orange juice

  • 1 teaspoon honey

  • 1 tablespoon cornstarch

  • ¼ cup chicken stock

  • 1 cup fresh blueberries

  • 2 teaspoons chopped fresh chives

  • 4 (6 ounce) salmon steaks

  • 2 tablespoons olive oil

  • salt and pepper to taste


Directions

1. Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

2. Preheat grill to medium high-heat.

3. Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.




DINNER

Zucchini Artichoke Summer Salad

  • 2 skinless, boneless chicken breast halves

  • salt and ground black pepper to taste

  • 6 tablespoons olive oil, divided

  • 4 zucchini, cut into 1 1/2-inch sticks

  • 1 (15 ounce) can garbanzo beans, drained and rinsed

  • 1 (6 ounce) can black olives, drained and sliced

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • ½ cup grated Parmesan cheese


Directions

1. Season both sides of chicken breasts with salt and black pepper.

2. Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.

3. Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.

4. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.



11 views0 comments

Recent Posts

See All

Comments


bottom of page