Mini Frittata w/Spinach and Feta

Breakfast for dinner is always a hit at home!  I’m always trying to find something new too that we haven’t had before.  We can always have scrambled eggs with bacon.  But a Frittata?  Oh yeah, I had to try this.

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I am not a picky eater.  I will try most things.  There are some exceptions, but I am pretty open.  I love spinach and feta cheese.  I love onions!  There was no way in my mind this could go wrong.  I didn’t add any peppers because I knew I’d be the only one that would like them.  I added onions to all but one of the mini plates.  I did, however, make a batch with just the feta cheese and some sausage in the bottom of a baking dish for two people, who shall remain nameless, due to the fact that the spinach may be good for you, but not good enough to eat!

This way super easy to make.  And it was really good.  I love making things in little dishes.  I actually got these, thanks for Rachel, at the dollar store!

Another great way to have your eggs for breakfast and add the healthy vegetables to them!  The kids didn’t even complain!!  Way to go for this one!

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Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

INGREDIENTS:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 chopped up turkey sausage (for the picky eaters)
1 tbsp feta cheese
2 tbsp baby spinach, chopped
1 tbsp chopped onion

DIRECTIONS:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and onion into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. I had to bake for about 40 minutes.  Most likely because I had quite a few little dishes and a big casserole dish to bake.

While I’m at home in the snowy, cold weather, my cooking/baking buddy is in Vegas having a good time.  (though I think she said she was going site seeing today)! How do  I know?  Well she has sent me at least 50 pictures so far!  I love the use of technology from miles away!

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 I kindly asked that I see some of the Vegas hotels and possibly some cute cabana boys.  As of yet, I have only gotten these beautiful pictures from her!  Not that I’ll complain.  At least she’s somewhere warm.  Though it appears that I’m seeing snow there!!

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Have a great one and enjoy.

Two Girls Cooking – Patricia 😉

Source:

For The Love of Cooking

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Garlic Chicken & Spinach Pasta

The recipe that I found was for Rosemary and Chicken but I’m not a huge fan of that particular herb so I traded places with tons of fresh minced garlic instead!  Who doesn’t love the taste and smell of garlic?!!  I do.  Plus it’s good for you at the same time.  I try to add garlic to all of our home cooked meals.

As I’ve said many times, we have been super busy the month of September with sports and things so finding quick and easy meals is the top priority for me.  This was all of the above.  I didn’t think it would have as much flavor as it did.  But I added at least 6-7 cloves of garlic to this!!

Here’s what you need

1 box (16 oz) cavatappi pasta

3 tablespoons olive oil

4 sprigs fresh rosemary

2 to 3 cups chopped cooked chicken

3 cups fresh baby spinach leaves

6-7 fresh cloves of garlic minced

Salt and freshly ground pepper to taste

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in large skillet or Dutch oven, heat oil and garlic over low heat at least 15 minutes. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • 3 Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Power packed flavor with this pasta bowl.  I have been adding spinach to a few of our meals and haven’t gotten a complaint yet!!  Yay for the healthy green stuff!

Look no further for this simple dish.

Have a great week!

Patricia – Two Girls Cooking 😉

Source:

Betty Crocker

Chicken Parmesan Bundles

I do try my best to get the veggies in our meal the best I can.  If it’s not corn or beans, they don’t want it.  So when I see something that calls for spinach, I know I have to find a way to incorporate it in such a way that they won’t either notice or what’s on top or mixed with it adds flavor to it.

Fortunately for me, we had soccer that night and Craig and Caleb were left to eat this without me being here and being able to ask what the green stuff is.  Not sure if Caleb asked Craig and Craig knew or not.  I do know that when I got home, Caleb asked what that green stuff was in the chicken.  When I asked if he liked it, he said it was ok.  I chose not to ask Craig.  He typically eats it!!!

What you need:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated
Make it:

1. Heat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

2. Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.

3. Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Brooklyn and I loved it.  I put some spaghetti under the chicken and it filled us right up.  Of course we hadn’t eaten since lunch and it was after 7pm and we were hungry.  I did not get any complaints from Brooklyn about it.  She wanted more!

I guess the boys in our house just can’t appreciate good chicken with hidden spinach!!!  Ok so it wasn’t hidden very well..

Have an awesome day.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

Veggie Nuggets

Here’s an easy way to hide the green veggie from your kids (and the adult as well).  Spinach is the green veggie I’m hiding today.

When I saw recipe I knew I had to make it.  I knew it couldn’t be a main course for dinner so I made a glazed ham on along with it.

When I was growing up, my grandma used to make home made mashed potatoes.  She always left the chunks in it.  I remember that wasn’t one of my favorites.  In fact, I almost always buy the pre-made mashed potatoes for that reason.  But lately I’ve been slicing the potatoes and mashing them up myself.  I even left some of the chunks in there and it’s really been ok.

I have a feeling she’s smiling down right now after seeing what I just wrote about her!  And that’s a good thing!

These little Veggie Nuggets were simple to make.

Heat oven to 450 degrees

For the mashed potatoes:

I used 4-5 medium sized red potatoes

1 cup of fat free sour cream

1tsp garlic salt

Directions for the potatoes:

In a medium pot place the sliced potatoes with enough water to cover and bring to a boil.  When the potatoes are tender – about 10-12 minutes, drain and return to pot.

Add the sour cream and garlic salt and mash together.

For the Veggie Nuggets:

Cooking Spray

1 cup Italian Seasoned Bread Crumbs

3 cups of smashed potatoes

2/3 cup of cooked or frozen and thawed spinach, chopped

black pepper to taste

Directions for Veggie Nuggets:

Preheat oven to 450 degrees.  Line a baking sheet with foil or parchment paper and spray with cooking spray; set aside.

On a plate, add the bread crumbs and set aside as well.

In a medium sized bowl, combine the potatoes and the spinach and season with salt and pepper.  Form bite sized nuggets out of the mixture and roll in bread crumbs.  Transfer the nuggets to the baking sheet and spray lightly with more cooking spray.  Bake until lightly browned and the nuggets are hot.

Serve immediately with any sauce.  We used Ranch Dressing.

For the Ham:

I had a small, pre-sliced ham and placed it in a 9×9 baking dish, sprayed with cooking spray.  Poured some brown sugar and half a can of Sierra Mist over the ham and bake of 20-25 minutes.

I got a thumbs up from Brooklyn, a thumbs down from Caleb and a “what’s in this” from Craig.  I told him it was spinach.  He ate it because I made it, but I’m not so sure it was a fav for him!

Brooklyn and I will eat these again.  I think they were great.  These would be a good appetizer as well.

Have a great rest of the week.

Patricia – Two Girls Cooking

Source

iVillage