Spinach Open Face Egg Sandwiches

This was a filling, delicious and easy breakfast to make.  We enjoyed it as something different than our traditional breakfasts of granola or waffles, and our guests enjoyed it too.

Wholesome honey oat bread, fried Canadian bacon, topped with cheesy garlic eggs and spinach.  Yum-o. 

Spinach Open-Face Egg Sandwiches – Adapted from The Live-In Kitchen

Ingredients

• 1-2 C fresh spinach, washed and trimmed
• 2 oz. White Cheddar Cheese, shredded
• ~6 eggs
• 2 T milk
• Salt & Pepper, to taste
• 1/2 T butter
• 1 tsp. minced garlic, divided
• 1/4 C Panko Bread Crumbs
• Parsley
• Whole Wheat Bread {Honey Oat recommended}
• ~8 pieces of Canadian Bacon

Directions

Lightly grease a 9x9 glass baking dish.  Line the bottom with the fresh spinach and top with a handful of white cheddar cheese. 

Crack open the eggs over the top of the spinach layer.  Use a knife to slit the yolk for each egg.  Season with salt and pepper and 1/2 tsp. minced garlic. 

Then, drizzle over 2 T milk or half and half.  Top with remaining cheese. 

Bake the casserole at 400 degrees for 15-20 minutes until eggs are set.

Meanwhile, melt the butter in a medium skillet, adding in garlic and stirring until fragrant.  Add in the bread crumbs and sauté until lightly browned. 

When the eggs are set, remove from the oven and top with the bread crumbs. 

Fry up the Canadian bacon, toast your whole wheat bread (1 slice of each per person). 

Assemble the sandwiches by placing the Canadian bacon on top of the bread, and a slice of eggs on the top. 

Serves 6-8. Sandwiches are best made up fresh the day you plan to eat them.

Enjoy!

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Lasagna-Stuffed Portabella Mushrooms

This recipe is down right amazing.  I’m a huge mushroom fan, but until I made this dinner I hadn’t ever had large, true, portabella mushrooms.  Sure, we eat the baby bellas nearly every week, but this opened up a whole new world for me.

Right now would be the perfect time to make these too, because of the fresh garden spinach and tomatoes. 

Make it for your next date-night at home, it’s so easy to make and so fancy to eat. 

Lasagna-Stuffed Portabella Mushrooms –  From Annie’s Eats

Ingredients

• 4-5 large portabella mushrooms
• Olive oil
• Minced garlic
• Salt and pepper
• 1 C ricotta cheese
• 1 egg white
• 1-2 T Parmesan cheese
• Mozzarella cheese, shredded
• Grape or cherry tomatoes
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Pinch of dried parsley
• 1 C frozen spinach
• 1-2 C sauce

Directions

Begin by washing your mushrooms; remove the stem and use a spoon to carefully scoop out the gills of the mushrooms.

Place the mushrooms with the cap-side down onto a lightly greased and tinfoil lined cookie sheet.  Spritz the top of the mushrooms with olive oil, sprinkle with salt and pepper as well as minced garlic. 

Roast the mushroom caps for 10 minutes at 425 degrees; you may wish to flip the mushrooms over once during this roasting time.  If there is any liquid in the mushroom caps after 10 minutes, carefully spoon that out. 

Meanwhile, combine 1 C ricotta cheese with 1 C frozen spinach and 1-2 T of Parmesan cheese.  Toss in some dried parsley, salt and pepper too, for good measure. 

Mix in the egg white, basil and oregano. 

Carefully, place the ricotta mixture into the mushroom caps. 

Cover the top of the caps with the tomato sauce. Sprinkle with mozzarella cheese.  

Slice open the tomatoes lengthwise, and place them cut-side up on the cookie sheet next to the mushrooms.  Sprinkle with basil and/or salt/pepper. 

Place the cookie sheet into the oven for 10-15 minutes, cooking until the center of the mushrooms are set and the tomatoes are warmed and beginning to caramelize on the top. 

Serve the stuffed mushrooms with additional marinara sauce, and top with roasted tomatoes. 

Enjoy!

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Breakfast Stuffed Peppers

These yummy bell peppers made for a great start to the day.  They were easy to put together, and the leftovers were delicious too. 

If you’re looking for a hearty back-to-school breakfast that relies on fresh garden produce, this is just for you!

Breakfast Stuffed Peppers – Inspired from Mama Nibbles
Serves 2-3

Ingredients

• 2 red bell peppers
• 2 strips bacon, cooked
• 1 tsp. minced onion
• 1/8 C crushed frozen spinach
• 1/2 small summer squash
• 6-8 grape or cherry tomatoes
• Extra sharp white cheddar cheese, to taste
• Salt and pepper
• 2 eggs
• 1/2 C milk

Directions

Begin by slicing the bell peppers in half and removing the core and seeds.  Place bell peppers onto a lightly greased, and tinfoil lined cookie sheet, open side up. 

Quarter half of a summer squash and slice the grape tomatoes into rounds.  Combine in a microwave safe bowl and season with salt, pepper and minced onion.  Microwave on high for 1 minute, stir and microwave for 30 seconds more. 

Meanwhile, chop up the cooked bacon and divide it evenly between the four bell pepper halves. Sprinkle some cheese on top.  Divide 1/8 C frozen chopped spinach among the bell peppers as well. 

Fill the bell peppers with the squash and tomato mixture.  You’ll want to make sure the bell peppers are nice and level, so use little balls of tinfoil, if needed, to level out the peppers.  This will help prevent run-off in the next step.

Whip the eggs and mix in 1/2 C milk.  Season with salt and pepper. 

Pour about 1/4 C of the egg mixture into each bell pepper.  Top with additional cheese. 

Bake at 375 for 25 minutes. 

Serve warm. 

Enjoy!

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Cheeseburger Tacos

This recipe has been pinned on my Pinterest Dinner board for months… in fact, I may have originally pinned it last year.  The wonderful world wide web, so many great recipes, so little time. 

I finally decided to give this one a try, and both Frog Prince and I really enjoyed it. 

We think you will too. 

Cheeseburger Tacos – Adapted from Skinny Mom’s Kitchen, Kelly & Camille

Ingredients

• 4 flour or whole wheat tortillas (go larger than a fajita size)
• ~20 Roasted tomato halves
• Spinach
• 1/2 lb. ground turkey
• 1/4 lb. ground beef
• Montreal steak seasoning, to taste
• 1 tsp. dried minced onion
• 1 T mustard, spicy brown
• 1 T ketchup
• Cheddar cheese

Directions

Begin by browning the ground beef and ground turkey together in a large skillet.  Season with Montreal Steak Seasoning (low-sodium, McCormick) and minced onion.  Drain excess grease. 

Add in ketchup and mustard, stir to combine.

In the center of a large tortilla, place seasoned meat and cheese; feel free to add extra mustard, ketchup or even pickles! 

Top with tomatoes and spinach.

Roll up and toast lightly on a griddle or in a pan, if desired.

Enjoy!

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Crockpot Italian Chicken Sandwiches

This is a simple sandwich, great for summer, because you don’t have to turn the oven on, or even use the griddle or stovetop. 

Toss the ingredients in the crockpot in the morning, and 4-5 hours later, you can have a delicious lunch. 

Crockpot Italian Chicken Sandwiches – Adapted from Shugary Sweets

Ingredients

• 4 Whole Wheat buns
• 2 Chicken Breasts
• 1 medium red bell pepper, diced finely
• 3 tsp. Italian seasoning
• 2 C fresh spinach (or 10-12 oz. frozen spinach)
• 2 garlic cloves, minced
• Extra sharp cheddar cheese

Directions

Place the chicken breasts into a lightly greased crockpot.  Season with 3 tsp. Italian seasoning and 2 minced garlic cloves.  Cover and cook on high for about 4 hours, until chicken reaches 180 degrees. 

About 20 minutes before the chicken is done, finely dice up the bell peppers.  Sauté them in a skillet until crisp-tender. 

Shred the chicken using two forks or your mixer. 

Add in the spinach and bell pepper and cook on high for 30 minutes.  

Sprinkle or layer cheese over the top of half of your whole wheat bun.  Top with chicken mixture. 

Serve warm. 

Enjoy!

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Creamy Spinach Pesto

For a girl with allergies, pesto is typically on my “avoid” list – loaded with pine nuts or walnuts and fresh basil, means this amazing culinary creation is out. 

Enter, spinach pesto. 

It’s absolutely delicious, although I can make no claims about the comparison of this pesto to the “original” basil pesto. 

Great on sandwiches (speaking, of I have an amazing recipe coming later this week using said pesto), in wraps, on pizza or heck, even as a dip. 

And, it’s so easy to make.  You likely even have all the ingredients on hand. 

Creamy Spinach Pesto – Finding Joy in My Kitchen

Ingredients

• 3 C fresh spinach
• splash of lemon juice
• 1/8 tsp. minced garlic
• 1 T Parmesan cheese
• 1/2-1 tsp. dried basil
• 1 heaping T Greek Yogurt

Directions

In a food processor or blender, combine 3 C fresh spinach with a splash of lemon juice, 1/8 tsp. minced garlic, 1 T Parmesan cheese (grated works best), 1 T of plain Greek Yogurt and 1/2 tsp. dried basil.  Whirl away until smooth. 

**Note: If you have oral allergy syndrome like me, just wilt the spinach before you make the pesto. 

Taste, and if needed season with more basil to your liking.  Add salt and pepper if you would like. 

Store in the refrigerator for up to 1 week.

Makes about 1/2 C of pesto. 

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