In honor of Meatless Monday, I decided to try a new vegetarian dish this evening. Meatless Monday’s concept: One day a week, cut out meat! Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save resources like fresh water and fossil fuel.
This broccoli quiche is quick, easy, kid friendly and quite flavorful. Enjoy,
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust (I used a frozen crust)
1 1/2 cups shredded sharp cheddar cheese (I used 2%)
1.5 roasted red peppers, chopped
4 eggs, well beaten
1 cup milk (fat free organic)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Preheat oven to 350 degrees F.
Over medium-low heat add olive oil in a large saucepan. Add onions, garlic and broccoli and roasted red pepper. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Place pie crust on cookie sheet & bake in preheated oven for 30 minutes, or until center has set. (My quiche took about 40 mins)
I am always in search of ways to include the “SUPERFOOD” Spinach into our meals. Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, all offering many health benefits. This spinach lasagna packed a delicious flavor and best of all, my kids LOVED it. Enjoy!
1 (15 ounce) container fat-free ricotta cheese
1 (10 ounce) package frozen organic chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (I used 2% organic)
3 cups Trader Joe’s Organic Marinara Sauce (use sauce of your choice)
6 uncooked lasagna noodles
1/4 cup water
Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Today I was craving something fresh but not too sweet and decided to try a new combination. The Kiwi Watermelon Smoothie was just what I was looking for and is packed full of great nutrients. Kid tested and KID FRIENDLY!
Okay Omnivores, this recipe is just for you. I decided to cook up one of our old family recipes that frequented the dinner rotation when we consumed meat on a regular basis. This is KID FRIENDLY, healthy & delicious. Enjoy.
1 cup unsweetened apple juice
1 tbsp each Dijon mustard and lemon juice
1 large shallot, minced (or 1 tbsp minced onions)
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless organic chicken breast halves
1/4 cup low-fat sour cream
1 tsp each honey and cornstarch
*I doubled the above except for the chicken b/c we like things extra saucy.
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breast and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
I was intrigued by the use of both basil & lemon in the Frosty Basil Lemonade so decided to give it a try. Basil herb contains exceptionally high levels of beta-carotene, vitamin A, vitamin K, Iron & flavonoids. Lemon has been known to clear the digestive system and purify the liver. This drink is light & refreshing!
3 cups (720 ml) water
1.5 lemons, peeled, halved, seeded
1/4 cup (50g) sugar or sweetener of choice*
1/2 cup (20g) fresh basil leaves
1 cup (240ml) ice cubes
*I tried to go light on the sugar and decided to add the full amount.