Baked Eggs in Spinach

This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

  • 2 leeks, sliced thin
  • 2 jalapeños, minced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 12 oz spinach
  • 4 oz feta, crumbled
  • 2 c cilantro, chopped
  • 4 eggs
  • Salt
  • Aleppo pepper
  • Hot sauce

Preheat oven to 375.

Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

Serves 4.

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Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Corn Cakes with Proscuitto

2 cup corn, frozen is fine

1 c four

2 eggs

1/4 c cilantro, chopped

1 tsp cumin

2 tsp baking powder

Salt

4 oz baby spinach

1/4 c sun dried tomatoes in oil

12 slices proscuitto

Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

Serves 4.

Spinach Ricotta Pies

8 oz baby spinach

10 oz ricotta

1 egg

1/4 c grated Parmesan

2 tbsp fresh dill, chopped

Pepper

1 sheet puffed pastry, defrosted

Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.

Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.

Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.

Serves with a green salad.

Serves 4.

Spinach and Ricotta Gnocchi

These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.

12 oz frozen spinach, thawed and squeezed as dry as possible

1 1/2 c ricotta

1/2 c grated Parmesan

1 tbsp lemon zest

1 1/4 c flour

2 eggs

4 – 6 heirloom tomatoes, sliced thin

1/2 c Basil

salt and pepper

Olive oil

Toasted pine nuts

Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.

Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.

Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.

Serves 4.

Chorizo and Avocado Salad


This salad is good I had to put an egg on it.

Dressing
1/4 c olive oil
2 tbsp sherry vinegar
1 tsp sherry
1 tsp honey

Salad
2 slices sourdough bread, torn into small pieces
1 avocado, dived
4 oz spinach and arugula
1 jar roasted red peppers, torn into bite size pieces
Olive oil
Salt and pepper
5 oz Spanish style chorizo, sliced thin
2 eggs
Shaved Spanish cheese

Toss arugula, spinach and pepper with a little dressing to coat.

Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.

Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.

Serves 2.

Santa Fe Egg Rolls

Another winner from Skinny Taste! I added a lot more veg and cooked in the air fryer.

1 avocado
¼ c mayonnaise
¼ c buttermilk
¼ c chopped scallions
⅛ tsp garlic powder
1 tsp onion salt
1 tbsp parsley, minced
⅛ tsp dried basil
Pepper

Egg Rolls
Cooking spray or oil mister
1 lb ground turkey
½ tsp salt
1 chopped onion
1 chopped red bell pepper
1 garlic clove, crushed
1 can diced green chiles
8 oz spinach
1 cfrozen corn kernels, thawed
1 can black beans, rinsed and drained
1 tap ground cumin
1 tsp chili powder
Egg roll wrappers
1 c shredded pepper Jack cheese

In a small blender, combine the ingredients for the avocado ranch sauce and blend until smooth.

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Heat a medium skillet over medium-high heat and coat it with cooking spray. Add the ground turkey and salt. Cook, using a wooden spoon to break the meat into small pieces as it browns, about 4 minutes. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the green chiles, spinach, corn, black beans, cumin, and chili powder and cook, stirring, until the liquid evaporates, 3 to 4 minutes.

Place an egg roll wrapper on a clean work surface with a corner facing you. Spoon ¼ c of the turkey mixture at the bottom corner and top with 1 tbsp Jack cheese. Fold the bottom corner over the mixture so that it covers it completely, then roll to the center of the wrapper. Fold the left and right corners into the center to form an envelope. Roll the wrap upward one time, leaving the top corner open. Wet your index finger with a little water and moisten the corner. Fold the corner down to seal the roll. Repeat for all the rolls and place on the prepared baking sheet. Coat each roll with cooking spray.

Bake until the rolls are crisp and golden brown, 6 to 8 minutes per side.
Serve with the sauce on the side.

Serves 20.

Quinoa Bowl

Another simple but tasty weeknight dinner. 

4 eggs, poached
2/3 c chicken stock
1/3 c quinoa
4 c spinach
1 avocado, sliced thin
8 oz tomatoes, sliced
1 tbsp avocado or olive oil
1/2 tbsp white wine vinegar
Salt and pepper

Bring the stock to a boil in a small pot. Add the quinoa, remove from heat and cover.

Place the oil and vinegar in a small jar, season with salt and pepper and shake to combine.

In a large bowl drizzle spinach and toss to coat.

Divide quinoa among plates, top with spinach, tomatoes, Avocado and egg.

Serves 2 – 4.

Lentil Salad with Spinach and Goat Cheese

To make this a quick weeknight meal, buy the precooked lentils from TJ’s.

Ingredients:
16 oz cooked lentils
2 red onions, sliced thin
1 tsp curry powder
1/4 c raisins
1 tbsp pomegranate molasses
Juice of 2 lemons
Zest and juice od 1/2 orange
1 tsp red pepper flakes
2 cloves garlic, minced
1 tsp agave nectar
1 apple, chopped into small pieces
Salt and pepper
3 c spinach
1/4 c soft goat cheese
1/2 c sliced toasted almonds
1 c pom seeds

Heat 1 tbsp oil in a large skilled over medium heat. Add onions and 1/2 tsp salt and cook until slightly browned. Add curry and raisins and cook for 5 minutes. Add Pom molasses and remove from heat.

Whisk together lemon juice, orange zest and juice, red pepper flakes, garlic, 1 tsp salt and agave. Stir in apple. Season with salt and pepper.

In a large bowl combine lentils, spinach, onion mixture, apple, crumbled Goat Cheese, Pom seeeds, almonds with the dressing. 

Serves 6.