Lasagna Roll-Ups

• 8 whole grain lasagna noodles
• 8 oz part-skim ricotta cheese
• 2 egg whites
• salt
• 1 small handful shredded Parmesan cheese
• 1 large handful shredded part-skim mozzarella cheese
• 1/2 package frozen spinach, about 8 oz
• 12 oz marinara sauce

Bring a large pot of salted water to a boil. Cook the lasagna noodles about 8 minutes, or until slightly tender. Depending on the size of your pot, you may need to cook in two separate batches. 

Preheat the oven to 400.

While the pasta is cooking, combine the ricotta, eggs, Parmesan, salt and mozzarella. Stir to thoroughly combine. Set aside.

Line a plate with paper towels, place spinach on the towels and defrost in the microwave. Separate the clumps, and squeeze out as much of the liquid as possible. Add to the cheese mixture and combine.

When the pasta has finished cooking, drain and rinse with cool water. Lay the noodles out flat and spoon some of the spinach-cheese mixture onto each noodle. Spread evenly across the entire noodle. Roll up.

In a baking dish sprayed with olive oil spray, line the roll-ups seam down. Cover with marinara, making sure to cover all parts of the noodles to keep them moist. 

Cover the dish with tin foil and bake about 25 minutes.

Adapted from budgetbytes.blogspot.com

Beef Enchilada Bake

• 1 lb extra lean ground beef
• 2 large handfuls onion, chopped
• 2 generous shakes chili powder
• 2 generous shakes cumin
• 1 can reduced sodium black beans, drained and rinsed
• 10 oz plain Greek yogurt
• 3 tbsp flour
• 2 generous shakes garlic powder
• 2 cloves garlic, finely chopped
• 3 carb-balance tortillas
• 1 10 oz can medium enchilada sauce
• 1 4 oz can green chiles

In a large skillet, cook the ground beef, onion and garlic about 5-7 minutes, or until onions are tender and beef is no longer pink. Stir occasionally. Season with cumin and chili powder and stir. Turn off the heat, add the beans and un-drained chiles, and stir to combine. 

While the beef is cooking, combine flour, garlic powder and yogurt. Stir thoroughly and set aside. 

Preheat the oven to 350. 

Place a tortilla in a casserole dish. Add in half the beef and bean mixture, spreading evenly across the tortilla. Spread half the yogurt mixture over it, and pour half the enchilada sauce on top. Add another tortilla and layer the rest of the ingredients, topping with the final tortilla. 

Cover and bake 30 minutes. 

Adapted from recipe.com

**sorry, dear readers. The pictures of this meal didn't turn out very well, so none for this recipe.

Super Easy Cheddar Veggie Soup

• 1 bag of broccoli cheddar pre-made soup mix
• 5 cups water
• 2 cups 1% milk
• 1 large russet potato, rinsed and chopped
•  EVOO
• 1 large handful frozen broccoli
• 2 handfuls frozen corn

In a large, deep skillet, heat EVOO, about one turn of the pan. Add the potato, and cook until barely tender. Pour in the water, then milk, and give a stir to combine. Whisk in the entire bag of mix, whisking until thoroughly combined. Bring the soup to slow boil and cook for about 20 minutes, stirring occasionally. Add in the frozen broccoli and corn. Cook another few minutes until the frozen veggies are tender, giving another stir or two.

Chicken Enchilada Soup

• 2 tbsp Smart Balance spread
• 2 tbsp flour
• 1/2 cup fat free, low sodium chicken broth
• 2 cups milk
• 1 15 oz can reduced sodium black beans, drained and rinsed
• 1 10 oz can Rotel tomatoes with green chiles
• 8 oz frozen corn
• 2 cloves garlic, finely chopped
• 3 large handfuls onion, chopped
• 1/2 green pepper, chopped
• 1 10 oz can Enchilada sauce
• 2 whole frozen chicken breasts
• 2 handfuls shredded reduced-fat Mexican cheese (optional)
• low-fat sour cream or plan Greek yogurt (optional)

Melt the butter in a medium pot over medium heat. Whisk in flour until it forms a soft lump. Remove from heat and add in the chicken broth. Slowly whisk in the milk. Return to the heat and stir occasionally until the mixture thickens. In a large bowl, combine the enchilada sauce and broth mixture.

In a crock pot, add the black beans, Rotel, onion, garlic, corn and peppers. Add the frozen chicken breasts on top of the veggies. Pour the sauce over the chicken and veggies. Cover and cook on low for 6 hours. I gave it a stir about an hour into cooking before leaving the house, but it will be fine if you just let it cook the whole time. 

When the soup is finished cooking, remove the chicken and shred. It should just fall apart as soon as you put the knife to it. Add it back to the soup. Top with the sour cream or Greek yogurt and/or shredded cheese if you would like

adapted from daintychef.com

Chicken Veggie Casserole

• 3/4 cup bread crumbs
• 3 tbsp Smart Balance spread
• 2 handfuls frozen broccoli
• 4 large handfuls macaroni
• EVOO
• EVOO spray
• 3 large handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 1 sprig fresh thyme, stems removed
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup milk
• salt
• 3 chicken breasts, fat trimmed and chopped into large chunks
• 3 pieces smoked string cheese, chopped
• 1/2 jar sundried tomatoes packed in oil (about 4 pieces) chopped

In a small bowl, melt the Smart Balance spread in the microwave, about 10 seconds. Add the breadcrumbs and stir to combine. Set aside.

Spray a casserole dish with the EVOO spray. Preheat oven to 350.

Bring a medium pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, line a plate with paper towels and defrost in the microwave at 30 second intervals (check out my microwave warning here). Squeeze out the excess moisture with another paper towel or two.

When the pasta is done cooking, stain in a colander and rinse with cool water. Toss with EVOO and set aside.

In the same pot, add EVOO one turn of the pot. Add the onion and cook until softened, stirring occasionally. Add the garlic and thyme, cooking about another minute. Add the flour, stir, then add the milk and the chicken stock. Whisk until there are no flour lumps. Add the chicken and turn the heat down to a simmer. Stirring occasionally, let sit until the chicken is cooked through, about 7-10 minutes. Add in the string cheese and tomatoes and stir. Add in the pasta and broccoli and stir until everything is thoroughly and evenly combined. 

Transfer mixture into casserole dish. Top with the bread crumbs mixture. Bake about 15 minutes.

Adapted from melskitchencafe.com

Baked Quinoa Cups

• 3/4 cup quinoa
• 1 1/2 cups chicken stock
• 3/4 bag frozen broccoli (about 10 oz)
• 2 handfuls frozen corn
• 3 handfuls reduced-fat shredded Sharp Cheddar cheese
• 1/4 cup Light Ranch
• 1 full egg
• 1 egg white
• salt
• EVOO spray

Pour the chicken stock and quinoa into a medium pot on medium heat. Prepare quinoa according to package directions, about 12 minutes. Let cool until luke-warm.

While the quinoa is cooking, place the frozen broccoli on a paper towel-lined plate and defrost in the microwave in 30 second intervals (click here for my microwave warning). When the broccoli is thawed, squeeze out the excess moisture with another paper towel or two. The frozen corn \will easily thaw in a small bowl of room temperature water, after just a few minutes.

Preheat the oven to 350.

In a large bowl, lightly beat the eggs seasoned with salt. Add half the cheese, broccoli, corn, and Ranch. Stir until thoroughly combined. Slowly add the quinoa, about 2 heaping spoonfuls at a time. After every addition of the quinoa, give a stir. You want to make sure it's cooled enough and added slowly, or it will scramble the eggs.

Spray the muffin tin cups, you will likely only need nine cups. Scoop the quinoa veggie mixture into the sprayed cups. Add a pinch of cheese on top of each scoop.

Bake 25 minutes.

Adapted from daydreamkitchen.com

Potato Dish

My mom makes a similar recipe to this by wrapping potatoes, onions and feta cheese in tinfoil and throwing it on the grill. Since I don't have much for a grill, and had some leftover goat cheese, I decided to give this a whirl. It turned out to be a great adaption that works year-round.

• 5 baby reds, rinsed and chopped
• 3 handfuls onion, chopped
• 2 handfuls goat cheese crumbles
• Curt's seasoning salt
• EVOO

Heat a large, deep skillet on medium heat with one turn of the pan of EVOO. Add the potatoes and season with the Curt's. When the potatoes start to sizzle, reduce the heat to a simmer and cover. Cook about 15 minutes, shaking the pan occasionally to avoid burning. 

Add the onion, stir to combine, and re-cover. Cook another 5 minutes or so, until the onions start turning translucent. Remove from heat. Add the goat cheese and stir to combine. The potatoes and onion should be hot enough that the cheese melts right away.

Cheesy Beans and Salsa

The Before. 

This recipe was one of the very first recipes I ever came up with on my own, back in college. It served as a filling snack late at night while doing homework if I made just a little bit, or as a quick meal in a hurry. It satisfied a craving for Mexican food, but was significantly healthier than eating out. I've added Kidney beans to the original recipe, but the rest is from the good old apartment days.

• 3/4 can reduced sodium black beans, drained and rinsed
• 3/4 can reduced sodium kidney beans, drained and rinsed
• 2 large handfuls reduced fat shredded Mexican cheese
• 1 handful onion, chopped
• 1 handful green pepper, chopped
• 3-4 heaping spoonfuls salsa

Combine all ingredients in a microwave safe bowl. Make sure to stir enough to ensure some of the cheese is towards the bottom and middle. Add a pinch more to the top, if you would like. 

Microwave for about a minute and a half, stopping to stir about every 30-40 seconds.

Battered Fish Tacos

• 3/4 cup beer (I used Coor's Light)
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• salt
• dried oregano, 2-3 generous shakes
• red pepper shakes, 2-3 generous shakes
• 4 frozen tilapia fillets
• EVOO
• 4 whole grain hard taco shells
• your favorite taco toppings, I used chopped green pepper, halved cherry tomatoes and chopped onion
• plain Greek yogurt (optional)
• salsa (optional)

Thaw the tilapia fillets by letting sit in a bowl of cold water. This should only take a few minutes, so by the time you're done chopping the veggies, they should be good to go.

Bring a large skillet to medium heat with one turn of the pan of EVOO.

Combine first six ingredients in a shallow bowl. Whisk vigorously to thoroughly combine.

Dip the fillets in the beer/flour mixture and then flip so each side is evenly covered. You may have to let the excess drip a bit before adding to the pan. Place the fillets in the pan, making sure they aren't touching. Cook about 3-4 minutes, or until the bottom is crispy and golden. Carefully wedge a spatula under the fish, flip and cook until the other side is golden, about another 3-4 minutes. Transfer to a plate and let cool for a minute.

While the fish is cooling, start assembling your tacos. Cut the fish into large chunks and add to the tacos. Serve with Greek yogurt and/or salsa if you'd like.

Adapted from eatingwell.com

Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com

Veggie Lasagna Skillet

• 4 large handfuls macaroni (I didn't have any whole grain pasta in the house, but if you do, use it instead of white pasta)
• half a bag frozen spinach, about 8 oz.
• salt
• EVOO
• 1 medium zucchini, coarsely chopped
• 1/2 a plastic container baby portobello mushrooms, chopped
• 3/4 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 jar roasted red peppers, chopped
• 1 tbsp Smart Balance spread
• 2 tbsp flour
• 3/4 cup fat free chicken broth
• 3/4 cup milk
• 1 15 oz container part-skim ricotta cheese
• 2 large handfuls shredded Parmesan cheese
• 1 handful fresh basil leaves

Bring a salted pot of water to a boil. Cook pasta according to package directions, approximately 11 minutes.

Place the frozen spinach on a large plate and microwave about 2 1/2 minutes to defrost. Honestly, I laid two sheets of paper towel on the plate before adding the spinach. However, the paper company employee in me cannot, in good faith, recommend this without a warning that there is a chance the paper could catch fire in your microwave. 

While the spinach is defrosting and the pasta is cooking, heat a large, deep skillet on medium heat. Add EVOO, about one turn of the pan. Add the mushrooms and zucchini. Cook about 3-4 minutes, stirring occasionally. Add in the onion and garlic. Sprinkle with salt, give another stir or two, and cook another 4 minutes or so, until the onions are tender. Add the spinach and roasted peppers, stir to combine, and remove from skillet. Set aside. Return the skillet to the burner. Add another turn of the pan of EVOO and the Smart Balance spread and let them melt together. Add the flour, then whisk in the milk and chicken broth and stir occasionally. Let cook about 5-7 minutes, until the sauce is bubbly and has reduced and thickened. Add the veggies back to the skillet. Add 1 handful of the Parmesan cheese and stir to combine. The cheese should quickly melt. Remove from heat and let sit to thicken a little more. 

Before draining the pasta, add one ladle-ful of  the starchy water to a medium sized bowl. Add the ricotta to the starchy water. Mash a little with a fork to break up a little. Add the remaining handful of Parmesan to the ricotta and give another mash to combine. Add the pasta to the bowl and stir to thoroughly combine and to cover all the pasta. Tear the basil leaves into chunks, making sure to remove the stems. Add to the cheesy pasta. Add the veggie mixture to the pasta and give a final stir or two to combine all ingredients.

Adapted from Express Lane Meals

Stuffed Mushrooms

• 4 1/2 large portobello mushroom caps
• EVOO
• salt
• 2 tbsp Italian-style breadcrumbs
• 1 large handful cherry tomatoes, chopped
• 1 celery stalk, chopped
• 2 handfuls onion, chopped
• 1 small handful parsley, chopped
• 2 small handfuls shredded Parmesan cheese
• splash lemon juice

Heat a large skillet on medium heat, with EVOO one turn of the pan. 

Sprinkle 4 mushroom caps with salt, and place in the pan, rounded side up. Cook about 4-5 minutes. The bottom should be firm and darker brown. 

Chop the last half mushroom into small pieces and add to a small bowl. Add remaining ingredients, aside from the lemon juice. Give a couple stirs to thoroughly combine. Shake a few drops of the lemon juice on top of the mixture. 

Remove mushroom caps from the pan. Spoon breadcrumb mixture into mushroom caps.

Preaheat a sandwich maker (I'm sure a toaster oven would work just fine). If you're using a sandwich maker, you'll likely have to add the caps in one at a time. Place cap in, so it's resting on the rounded outer part and the filling mixture can warm and the cheese can melt. Cook about 2 minutes.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Toasted Ravioli

• frozen cheese ravioli - the amount is dependent on how much you want, but I used about half a bag
• 1 full egg
• 1 egg white
• salt
• splash of milk
• 1 cup Italian-style bread crumbs
• 2 handfuls shredded Parmesan cheese
• EVOO
• 2 large garlic cloves, finely chopped
• red pepper flakes, a generous shake
• 1 14.5 oz can fire roasted diced tomatoes
• 1 large handful roasted red peppers, finely chopped (about 4 strips)
• 1 small handful fresh basil, chopped
• 1 small handful fresh parsley, chopped

Bring a salted pot of water to a boil. Prepare ravioli according to package directions. Drain. 

While the pasta is cooking, combine the breadcrumbs, cheese and parsley in a small bowl. Give a quick stir or toss and set aside.

In another small bowl, combine the eggs, milk  and salt and whisk together.

In a medium pot (you can use the same one that you just used to make the pasta), add a little EVOO, the garlic and red pepper flakes. Sautee until the garlic starts to turn golden, stirring occasionally, about a minute or two if the burner was still warm from the pasta. Add the tomatoes and red pepper. Reduce heat to a simmer and let sit while the breaded pasta cooks, stirring occasionally.  

Heat a large skillet on medium heat and add EVOO, about 1-2 turns of the pan. 

Dip the raviolis in the egg wash, making sure to get both sides covered. Transfer the pasta to the breadcrumbs bowl and make sure fully covered. Add to the skillet and cook until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes. 

Remove the ravioli from the pan, and arrange on a plate. 

Add the basil to the tomato sauce, turn off the heat, and let the leaves wilt a little. Remove from heat and serve with the ravioli.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

Chicken Florentine Pasta

• whole grain penne, about half a box
• 3 large handfuls precooked, frozen chicken strips
• 1 tsp Smart Balance spread
• EVOO
• 3 cloves garlic, finely chopped
• 2 handfuls onion, chopped
• 3/4 cup white wine (I used Riesling)
• 3/4 cup fat free chicken broth
• 3 large handfuls spinach
• shredded Parmesan cheese (optional)

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, bring a large skillet up to medium heat. Add EVOO, one turn of the pan. Add the Smart Balance, and let melt into the EVOO. Add the chicken and let cook until all strips are warmed through, stirring occasionally. Remove chicken from skillet and set aside in a bowl (can easily be the bowl you plan to serve the pasta in later).

Give another half turn of the EVOO to the pan. Add in the garlic and onion, stirring occasionally. After about a minute, add the wine and chicken broth. When liquid is bubbling and has reduced to about half, turn off the heat. Add the drained pasta, chicken and spinach. Give a couple of turns to combine and let the spinach wilt a little. Top with Parmesan cheese, if desired.

Adapted from thepioneerwoman.com

Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Tuna Melt

• 2 slices bread (I prefer 9 or 12 grain but had wheat in the house)
• 1 generous spoonful reduced fat mayo
• 1 packet tuna (a lot better than the cans, in my opinion)
• 1 small handful cherry tomatoes, sliced
• 1 small handful onions, chopped
• 1 small handful spinach
• 2 slices American cheese

Preheat sandwich maker (cooking time will vary if using a skillet)

In a small bowl, combine tuna, mayo and onions until thoroughly combined.

Spray each side of the sandwich maker with EVOO spray. Add one slice of bread. Evenly spread about 3/4 of the tuna mixture on top. Top with spinach and tomatoes. Add one slice of cheese. On the second slice of bread, lay the second slice of cheese down and spread the remaining tuna mixture on top. Add to the other half of the sandwich, mixture side down, of course. 

Cook until each side is lightly browned and the cheese is melted, about 3 minutes per side.

Crispy Shrimp and Citrus Salad

• 1 cup all-purpose flour
• 1 1/2 tbsp chili powder
• salt
• 1 orange
• 1 grapefruit
• EVOO
• 3 large handfuls shrimp, de-veined
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 large handful fresh basil, stems removed
• 1tsp orange zest
• 1/2 tsp lime juice
• 3 large handfuls spinach

Combine first three ingredients in a medium sized bowl and set aside.

Peel and cut the citrus into sections, making sure the pith is removed. Place fruit on a large plate and set aside. 

Preheat a medium pan to medium heat. Add EVOO, about one turn of the pan. Dredge the shrimp in the flour mixture. Add the shrimp to the pan and let brown. Flip all the shrimp and let the other side brown. When they are crispy on both sides, remove from pan and place in a bowl or on a cookie sheet. 

Add another turn of EVOO to the pan. Add garlic and jalapeno, stirring frequently. When the garlic is golden and the peppers are soft, add the basil and orange zest. Cook another minute or two. 

While the shrimp and veggies are cooking, drain the juice from the fruit into a small bowl. Add a little salt, the lime juice, and EVOO, so that it is about 2 parts juice to 1 part oil. Whisk to thoroughly combine. 

In a large bowl, combine the spinach, shrimp, garlic mixture and citrus. Drizzle with the vinaigrette and toss to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Sausage and Veggie Skillet

• 3-4 baby reds, depending on their size, coarsely chopped
• EVOO
• garlic powder
• salt
• 3 Italian turkey sausage links, chopped
• 2 handfuls onion, chopped
• 3 cloves garlic, finely chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• small handful salsa mix herbs (parsley, cilantro, chives) chopped
• 1 zuchinni, chopped
• 1 shallot, chopped

Add EVOO one turn of the pan to a large, deep skillet. Add the potatoes and season with garlic powder and salt. Cover and cook until it starts to sizzle. Reduce the heat to a simmer and cook for another 20 minutes, shaking occasionally to prevent burning. Remove from heat, but keep covered, for another 5 minutes. Set potatoes aside in a separate dish, making sure to keep as much of the EVOO in the pan as possible.

Bring the heat back up a little and add the sausage to the pan and cook until it starts to brown, but not fully cooked. You may want to flip them once to ensure even cooking. Add the veggies and sautee until they are crisp-tender, stirring occasionally. Give another shake or two of the garlic powder. Add the chopped herbs and stir to combine. Let simmer for a few moments. Add the potatoes, and stir again. Turn off the heat and let sit for another 3-4 minutes.

adapted from skinnytaste.com

Superfood Salad

• 2/3 cup dry quinoa
• 2 handfuls onion, chopped
• 1 orange, peeled and segmented
• 1 avocado, chopped
• 1 can reduced-sodium black beans, drained and rinsed
• 1 plastic tub raspberries
• 1 cup frozen corn, thawed
• salt
• 2 large handfuls precooked shrimp, deveined and shelled
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• pinch of sugar
• 2 tbsp EVOO

Bring a small pot of salted water to a boil. Cook quinoa according to package directions, about 15 minutes. When it has finished cooking, let cool, about 20 minutes.

While quinoa is cooking, combine onion, orange, avocado, beans and corn in a large bowl.

Combine lemon juice, garlic, sugar, salt and EVOO in a small bowl. Whisk together to thoroughly combine. 

Once the quinoa has cooled, add to the fruit/veggie mixture. Stir to thoroughly combine; the quinoa should be covering all the fruit and veggies. Add in the raspberries and give another quick stir. Pour the lemon vinaigrette over the mixture and toss to combine. Top with the shrimp.

Adapted from iowagirleats.com

Tangy Greek Pasta Salad

• 2 containers plain Greek yogurt (about 12 oz)
• 1 tbsp lemon juice
• 2 tbsp EVOO
• dill weed
• 2 cloves garlic, finely chopped
• salt
• 1 box whole grain pasta (I combined leftover spirals and penne)
• 3 spoonfuls Kalamata olives, chopped
• 1 cucumber, coarsely chopped
• 2 handfuls sun-dried tomatoes, chopped
• 1 jar artichoke hearts, drained and chopped
• 1 plastic container feta cheese

Bring a salted pot of water to a boil. Add the pasta and cook according to package directions, about 10 minutes.

While the pasta is cooking, whisk together first six ingredients until thoroughly combined. Let chill in the fridge for about 20 minutes minutes.

When the pasta is fully cooked, drain and rinse with cool water. Add the yogurt mixture to the pasta and stir to combine until all the pasta is evenly covered. Add the remaining veggies and combine. Add the feta cheese and give a final stir. Let chill another half hour before serving.

Adapted from myrecipes.com

Greek Quesadilla

Amounts good for one quesadilla. Easily can be altered to serve more than one.

• 2 carb balance tortillas
• 2 handfuls shredded part skim mozzarella cheese
• 1 small handful feta cheese
• 1 handful spinach leaves
• 2-3 Kalamata olives
• 1 small hanful onions, chopped
• dried oregano
• 2 spoonfuls sun-dried tomato and olive oil bruschetta
• EVOO spray

The bruschetta works well two ways. It can either be used as a nice spread at the bottom of the quesadilla or dolloped on top of the other ingredients at the end. I made one each way and both worked fine.

After the bruschetta base/or as the first ingredient, evenly spread out a layer of the mozzarella on the first tortilla. Add the feta, olives, onions and spinach. If you dollop the bruschetta, add that now. Sprinkle with the oregano. Add a little more mozzarella.

Like my other quesadilla recipes, I used my sandwich maker for the one, so cooking times will vary depending on cooking method. Spray each side of the sandwich maker with the EVOO spray. Add the loaded tortilla. Top with the second, close the lid and cook for about 3 minutes per side.

Adapted from acouplecooks.com 

Cheesy Quinoa and Veggies

• 1 cup quinoa
• 2 cups fat free chicken broth
• EVOO
• 1 handful frozen corn
• 2 handfuls frozen broccoli 
• 2 handfuls red pepper, coarsely chopped
• 2 handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 3 handfuls shredded reduced fat Mexican cheese
• salt
• seasoning salt, I prefer Curt's or Lawry's

Bring chicken broth to a boil in a medium pot. Add the quinoa and prepare according to box directions, about 12 minutes.

While the quinoa is cooking, heat a large skillet on medium heat. Add the EVOO, about 1-2 turns of the pan. Lightly sautee the veggies, starting with the frozen ones first. Season with the salt and seasoning salt and stir to combine. Reduce heat to a simmer.

When the quinoa is fully cooked, add to the veggie skillet. Give another stir. Slowly add the cheese, one handful at a time, and stirring after each addition. The heat of the mixture will quickly melt the cheese.

Veggie and Quinoa Salad

• 1 3/4 cup fat free chicken broth
• 3/4 cup quinoa
• EVOO
• 2 cloves garlic, finely chopped
• 1/2 a large zucchini, coarsely chopped
• 2 cups frozen corn
• 2 handfuls green onions, chopped
• salt
• 1 tomato, coarsely chopped
• feta cheese crumbles, about 3/4 of a plastic tub
• 2 handfuls fresh basil, chopped
• zest of one lemon
• 2 tbsp lemon juice (from the lemon you just zested)
• 1 1/2 tbsp honey
• 1 clove garlic, finely chopped
• salt

Bring chicken broth to a boil. Add quinoa, cover and reduce heat to medium-low. Cook until all the broth is tender, about 15-20 minutes. Fluff the quinoa a little with a fork and let cool for a few minutes.

While the quinoa is cooking, combine the last five ingredients in a small bowl. Whisk and set aside.

Heat a large skillet on medium heat. Add EVOO, about one turn of the pan. Add garlic and saute. Add zucchini, corn and onion. Cook until the veggies are just starting to get tender. Add the cooked quinoa and half the vinaigrette. Stir and cook another minute or two. Add remaining vinaigrette, feta, tomato and basil. Give another stir or two to make sure all ingredients are combined.

Let cool a few minutes before serving. Can also be chilled and served as a cool dish.

Adapted from iowagirleats.com  

Chicken and Salsa Skillet

Like last week, I couldn't help snapping a pic before I added the pasta

• whole grain spiral pasta (about 1/2 a box)
• 3 large handfuls frozen, precooked chicken breast strips
• 1 large jar medium salsa
• 1 1/2 cups frozen corn
• 1 large handful onion, chopped
• 1 handful green onion, chopped
• 1 clove garlic, finely chopped
• 1/2 red pepper, coarsely chopped
• 1/4 can reduced sodium black beans, drained and rinsed
• cumin (about 2 shakes)
• chili powder (about 2 shakes)
• garlic powder (about 2 shakes)
• salt
• 2 small handfuls reduced fat shredded Mexican cheese
• EVOO

Bring a lightly salted pot of water to a boil. Prepare the pasta according to package directions, cooking about 9-10 minutes.

While the pasta is cooking, heat a large skillet on medium heat. Add EVOO, about one turn of the pan.

Add the chicken strips and cook until thawed. Reduce heat to medium-low.

Add the corn, onions, peppers and garlic. Season with salt, garlic powder, chili powder and cumin. Stir to combine and cook for another two to three minutes. Reduce the heat to low and add the salsa, beans and cooked pasta. Give another quick stir to combine all the ingredients. The pasta should be covered with the salsa and veggie mixture. Let simmer for a few more minutes. Top with the shredded cheese. If you want, you can let it   sit to let the cheese melt. If you're impatient like me, though, it will melt just by sitting in a bowl while you eat it.

Edamame and Black Bean Salad

• 4 tbsp red wine vinegar
• 2 1/2 tbsp EVOO
• juice from one lime
• 1 tsp sugar
• salt
• 2 cloves garlic, finely chopped
• 2 cups frozen, shelled edamame
• 1 cup frozen corn
• 3 handful grape tomatoes, chopped in half
• 1 large handful green onions, chopped
• 3/4 can reduced sodium black beans, drained and rinsed

Bring a lightly salted pot of water to a boil. Add the edamame and cook for three minutes.

While the soy beans are cooking, combine the first six ingredients in a small bowl and whisk together.

Add the corn to the boiling water and cook another two minutes. Drain the veggies and rinse with cool water.

Combine the cooked veggies with the tomatoes, onions and black beans in a medium sized bowl. Give a couple light tosses. Add the liquid ingredients. Stir to thoroughly combine and ensuring the vinaigrette covers all the veggies. 

Chill a few hours before serving to let all the flavors mingle.

Adapted from trickschefs.com 

White Bean Salad

Dressing:

• 1/4 cup lemon juice
• 2 tbsp EVOO
• 6 leaves fresh basil, chopped
• 1 clove garlic, finely chopped
• 1 tsp dijon mustard
• salt

Salad:

• 1 can cannelli beans, drained and rinsed
• 3 handfuls grape tomatoes, chopped in half
• 1/4 onion, chopped

In a medium sized bowl, whisk together the dressing ingredients. Slowly add in the salad ingredients, one ingredient at a time. Add the beans last; they will probably need to be added in three increments to ensure equal coverage. After each ingredient, cover the bowl and toss to coat with the dressing.

Adapted from livlifetoo.blogspot.com

Cold Pasta Salad

I normally don't add in-between pics, but these veggies are just too pretty to ignore

• Whole grain rotini, about 1/2 a box
• 3-4 large handfuls grape tomatoes, chopped in half
• 1 zucchini, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 small onion, chopped
• 1/4 cup reduced fat mayo
• 2 tbsp red wine vinegar
• 2 heaping tbsp plain Greek yogurt
• 2 tsp dijon mustard
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• salt

Bring a pot of salted water to a boil. Cook the pasta according to package directions, about 10 minutes.


While the pasta is cooking, chop the veggies. Combine veggies and remaining ingredients.

When the pasta is finished, drain and rinse with cold water. Add to the veggie mixture. Stir to thoroughly combine.

Adapted from skinnytaste.com

Turkey Wrap-Ups

• Flavored wrap or tortilla (I used jalapeno cheddar)
• small handful cucumber, finely chopped
• small handful onion, finely chopped
• 2 wedges Laughing Cow cheese (I used garlic and herb but all their flavors are great)
• 4-5 slices of turkey lunch meat

Combine the cheese, cucumber and onion. You may want to let the cheese wedges sit out a little to soften them up. 

Spread the cheese and veggie mixture evenly across the wrap. Add the turkey slices over the cheese. The edges might overlap, depending on the size and/or kind of turkey you have.

Roll the wrap up. Cut in half.

Adapted from rachaelraymag.com

Veggie Quesadillas

• 1/2 zucchini, grated
• 2 handfuls onions
• 3/4 can reduced sodium black beans, drained and rinsed
• 1 handful baby portabella mushrooms, chopped
• six carb balance tortillas
• reduced fat shredded Mexican cheese, about 2-2 1/2 handfuls per quesadilla

Note: I made these in my sandwich maker, so cooking times will vary if you use a skillet or quesadilla maker.

Place the zucchini in paper towels and squeeze out the excess moisture. Combine the veggies in a small bowl.

Spread a small handful of cheese on a tortilla, spreading out evenly and making sure to leave a little space around the edge. Spoon three heaping spoonfuls of the veggie mixture over the first layer of cheese. Add another heaping handful of cheese over the veggies. Again, make sure everything is evenly spread with room around the outside. Put a second tortilla on top.

When the sandwich maker (or other heating unit) is heated, spray both sides with cooking spray. Add the quesadilla and cook about 5-6 minutes. Flip and cook another two minutes on the other side.

Repeat until all ingredients are used up.

Stuffed Peppers

• 3/4 lb extra lean ground beef
• 1 clove garlic, minced
• 1/4 onion, chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• salt
• 3 large bell peppers
• 1 cup fat free chicken broth
• 1/2 cup no salt added tomato sauce
• 3/4 cup dry quinoa
• 1 1/2 handfuls shredded reduced fat cheese

Preheat the oven to 350.

Prepare the quinoa according to package directions. It should take about 15 minutes.

Heat a skillet with EVOO (about one turn of the pan) on medium heat. Add the garlic and onions and sautee for about two minutes. Add the beef and season with garlic powder, salt and cumin. Brown the meat and cook through.

Add the tomato sauce and half the chicken broth to the meat. Stir to combine and let simmer for a few minutes. Add the quinoa and give a quick stir.

While the quinoa and beef are cooking, cut the peppers in half and scoop out the guts.

When the beef/quinoa mixture is combined, spoon into the pepper halves. Spray a baking dish with cooking spray and add the peppers so that none are touching. Pour the remaining chicken broth in the bottom of the dish.

Cover tightly with aluminum foil and bake 30 minutes. When the peppers have finished cooking, sprinkle the cheese over the beef mixture, about one healthy pinch per pepper.

Adapted from skinnytaste.com.

Chicken Taco Salad

Dressing: 

• 6 oz plain Greek yogurt
• 2 spoonfuls green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp lime juice
• salt

Salad:

• 3 handfuls precooked chicken strips
• 3 handfuls chopped romaine lettuce
• 1 handful cherry tomatoes, chopped in half
• 2 handfuls onion, chopped
• 1 cup frozen corn, thawed

Combine all the ingredients in the dressing and set aside.

Combine all the ingredients for the salad. Add the dressing to the salad and toss to combine evenly.

Adapted from http://nutmegnotebook.com.

Zucchini Cakes

• 2 small zucchini
• 1/4 cup shredded Parmesan cheese
• 2/3 cup Panko bread crumbs
• shake of nutmeg
• 1/4 tsp paprika
• 2 cloves garlic, finely chopped
• 1 full egg
• 1 egg white
• salt
• EVOO

Grate the zucchini into a bowl. After grating, place in paper towels to squeeze the excess moisture out.

Combine the next eight ingredients. Add the grated zucchini. Mix until thoroughly combined. 

Heat a skillet on medium heat. Pour in EVOO, about one turn of the pan.

Form the zucchini mixture into even patties. Place in the skillet and cook about 3-4 minutes per side. Each side should be nice and golden.

Adapted from lifesambrosia.com.

Tuna Pita Pockets

• 2 large handfuls green beans, ends trimmed and chopped into 1 inch pieces
• 1 pouch tuna packed in water
• half a plastic tub of cherry tomatoes, chopped in half
• 1 handful pitted kalamata olives, chopped
• 2 handfuls Vidalia onions
• 1 tbsp lemon juice
• 1 tbsp sundried tomato EVOO
• 2 handfuls mixed greens
• 2 8-grain pita pockets

Bring a salted pot of water to a boil. Cook green beans about 4 minutes, or until crisp-tender. Drain and rinse with cold water.

Combine beans with the remainder of the ingredients, minus the pita pockets. 

Fill the pockets with the tuna-veggie mixture.

Adapted from the Better Homes and Gardens 300 Calorie edition.

English Muffin Pizzas

• 2 multi-grain English muffins
• pizza sauce
• Italian seasoning
• part skim shredded mozzarella cheese
• 3 kalamata olives, sliced
• 6 pieces turkey pepperoni
• small handful chopped onion
• small handful chopped green pepper

Spoon the pizza sauce onto each English muffin side, spreading out evenly. Add Italian seasoning to each, about a shake per side. 

Assemble the rest of the ingredients as you would a regular pizza.

Bake at 350 for 10-12 minutes, or until the cheese is melted.

Salmon with Roasted Tomatoes and Shallots

• 3 frozen salmon fillets
• 1 plastic tub grape tomatoes
• 1 1/2 shallots (or 3 individual sections), finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp dried oregano
• salt
• 2 tbsp sundried tomato EVOO

Thaw salmon fillets. Pat dry with paper towel.

Preheat oven to 400.

While salmon is thawing and the oven is preheating, coat a baking dish with cooking spray. In a small bowl, combine the shallots, garlic, oregano, and EVOO. After a few quick stirs, add the tomatoes. Pour into the baking dish, spreading out evenly.

Roast mixture, uncovered, for 15 minutes. Sprinkle the salmon with a little salt and add, skin down, to the mixture and roast for another 15 minutes, or until fish flakes easily with a fork.

Adapted from Better Home and Gardens Low Calorie edition.

Cucumber Salad

• 1 1/2 large cucumbers, cubed
• 2 handfuls onions, chopped
• 2 oz feta cheese crumbles (about half a plastic tub)
• 2 tbsp lemon juice
• 1 tbsp EVOO
• salt
• 1 spoonful sunflower kernels

Combine all ingredients. Chill to let flavors marinade a little. Pretty much the easiest recipe ever.

Adapted from my aunt's recipe

BLT dip

I'm not even going to pretend like this one is healthy. But sometimes, you gotta splurge. This dip is always a huge hit at parties and was completely demolished at my Memorial Day party this weekend.

• 1 tub light sour cream (about 12-16 oz)
• 1 bottle reduced fat mayo (about 12-16 oz)
• garlic powder to taste (about 4 healthy shakes)
• 4 Roma tomatoes
• 3-4 large handfuls shredded iceberg lettuce
• 1 pkg reduced sodium bacon

Combine the mayo, sour cream and garlic powder. Let chill in the fridge for at least half an hour, or overnight if you're trying to get a head start on your party.

While the sour cream mixture is setting, chop the tomatoes into small chunks. With Romas, it's really easy to cut the guts out and just leave the "meaty" part of the tomato to work with.

Cook bacon until crispy. Let stand on paper towels to drain the grease and cool off. 

Spread the sour cream mixture evenly over a dip platter. Add the lettuce, then tomatoes.

Once the bacon has cooled, break into small chunks. Add on top of the lettuce and tomatoes.

From a family recipe.

Pizza Scramble

This recipe, adapted from one my parents made at their restaurant, is a super easy way to spice up the same old eggs and is great for both breakfast for dinner.

• 1 full egg
• 2 egg whites
• 4-5 turkey pepperoni
• small handful onions, chopped
• small handful bell peppers, chopped
• small handful mushrooms, chopped
• your favorite seasoning (I use Curt's or Lawry's)
• small handful shredded part skim mozzarella
• cooking spray
• pizza sauce

Whisk together the eggs and seasoning until fully combined.

Bring a burner to medium heat. Spray a medium skillet with cooking spray. Add the veggies and pepperoni and cook until the veggies get a little brown and soften. Take the pan off the heat for a moment and turn down the heat. Give another spray of the cooking spray.

Add the eggs and scramble until desired consistency. When the eggs are just about done, add the mozzarella. Keep it on the heat until the cheese starts to melt. 

Serve with pizza sauce

Dill Tilapia and Veggies

• 1/4 cup dry white wine (if you have such a thing as left over wine, freeze it for casseroles)
• 2 tbsp lime juice
• 1 1/2 tbsp EVOO
• 1/2 garlic cloves, minced
• salt
• 1/2 tsp dried dill weed
• 1 large yellow squash, cut into julienne strips
• 1 large handful baby carrots, finely chopped
• 1 small red bell pepper, cut into julienne strips
• 3 frozen tilapia fillets

Wisk together the wine, lime juice, EVOO, garlic, 1/2 of the dill weed, and a healthy shake of the salt. Set aside.

Turn on a George Foreman grill (cooking times will vary with actual grill).

Season the tilapia with salt and the remaining dill weed. Spray with cooking/EVOO spray. Grill (with the lid closed) about 4-5 minutes, or until the fish is evenly white and flakes easily with a fork.

While the fish is cooking, combine the vinaigrette mixture and the veggies. Let stand a few minutes, until the fish has cooled a little.

Serve together.

Adapted from Pampered Chef's Grill It Quick!

Mediterranean Inspired Pasta Salad

• whole wheat penne (about half a box)
• 1 1/2 tbsp sundried tomato EVOO
• 2 cloves garlic, finely chopped
• salt
• 1/2 cucumber, chopped
• 1 large handful of green bell pepper, chopped
• 1 large handful of onion, chopped
• 1 large handful grape tomatoes, each cut in half
• 1 large handful feta cheese

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, mix together the EVOO, garlic and a pinch or two of salt. 

The last minute the pasta is cooking, add in the vegetables. Continue cooking together and drain. Toss pasta and veggies with EVOO sauce.

Can be served warm right off the stove or cold for leftovers the next day.

Slow Cooker Salsa Chicken

Sorry, dear readers, I was so eager to stuff my face I forgot to take a picture.

• 2 large skinless, boneless chicken breasts, each cut into two pieces
• 1 large jar of medium salsa
• 3/4 jar garlic and olive oil canned tomatoes
• 2 cloves garlic, chopped
• 1/2 small onion, chopped into large chunks
• 1 green bell pepper, chopped into large chunks
• Taco seasoning, about 2 or 3 healthy shakes from a packet

Pour about half of the salsa and canned tomatoes into the bottom of the croc pot. Give a little stir to combine. Add the chicken breasts, so none are touching. Add in the pepper, onion and garlic, spreading out evenly in the pot. Cover the meat and veggies with the remainder of the salsa and tomatoes.

Cook on low heat for about 8 hours. Plug it in when you leave for work and it should be ready when you walk in the door.

If you're like me and commute to work or have long hours, it might get just a smidge over-done. I'm gone for 10 hours and when I got home the salsa had just started to condense and the peppers lost a little color. Otherwise, it still tasted great and the chicken fell right apart.

Serve with low fat sour cream, or plain Greek yogurt if desired.

Adapted from recipes.sparkpeople.com. 

Pizza Bake

• 1 lb extra lean ground beef
• whole wheat penne (about 1/4 box)
• 1/2 onion, chopped
• 3/4 bottle pizza sauce
• 1/2 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1 full egg
• 1 egg white
• 1 cup skim milk
• 1 large handful shredded Parmesan cheese
• 2 large handfuls shredded part skim Mozzarella cheese
• 1 handful turkey pepperoni

Bring a salted pot of water to boil. Cook the penne according to the box directions, about 10 minutes.

Brown the ground beef in a large skillet. Add the onions and cook through until soft. Add in both seasonings. Stir in the pizza sauce. Let simmer for a few minutes.

Preheat the oven to 350.

In a medium bowl, combine the eggs, milk and Parmesan cheese. Add the pasta and toss until coated. Spray a baking dish with cooking spray and add the pasta mixture. Add the beef mixture and combine. Sprinkle the Mozzarella on top in an even layer. Add the turkey pepperoni.

Bake covered for 20 minutes. Uncover and bake another 20 minutes.

Adapted from cookinupnorth.blogspot.com

Balsamic Roasted Veggies

• 2 medium zucchini, cut into thick rounds
• 1 large yellow squash, cut into thick rounds
• 1 yellow pepper, cut into large chunks
• 1/2 yellow onion, cut into large chunks
• 3/4 can artichoke hearts (packed in water), each cut in half (save the liquid)
• salt
• 1/4 cup balsamic vinegar
• 1/2 tbsp EVOO
• cooking spray

Preheat oven to 450. Spray a baking dish with cooking spray

In a large bowl, combine all vegetables. Sprinkle with salt and toss.

Pour in about half the liquid from the artichoke, balsamic vinegar and EVOO over the veggies. Toss again to coat.

Spread the veggies in an even layer in the baking dish.

Cook about 25 minutes, stirring occasionally.

adapted from cookincanuck.com

Chicken Taquitos

• 3 oz reduced fat cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 1/4 onion, chopped
• 3 handfuls precooked chicken strips, chopped
• wheat tortillas
• cooking spray

Preheat oven to 425.

In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili and onion powders and garlic. Once combined, add the onions. Stir together and add the chicken. Mix thoroughly.

Spoon 2-3 spoonfuls of the chicken mixture onto the lower third of each tortilla. Roll the tortilla as tightly as possible.

Spray a baking dish with cooking spray and place the taquitos seam-side down, making sure they don't touch.   Lightly spray more cooking spray onto the top of the tacquitos.

Bake about 15 minutes, or until crispy.

Adapted from penniesonaplatter.com

Chicken, Spinach & Pasta Bake

• whole wheat penne (about 1/4 box)
• EVOO
• 1/2 onion, chopped
• 2 large handfuls baby spinach leaves
• 3 handfuls pre-cooked chicken breast strips
• 1 can garlic and olive oil canned tomatoes, drained
• 4 oz (about 1/2 container) chive and onion cream cheese
• salt
• shredded part skim mozzarella cheese

Preheat oven to 375.

Bring a salted pot of water to a boil. Prepare the pasta, according to directions on box. Drain pasta and rinse with cold water to stop cooking process.

Spread EVOO in the bottom of a baking dish. Add the onions, spreading out evenly. Bake for about 15 minutes, or until onions tender.

While onions are cooking, mix tomatoes, pasta, salt and spinach in a medium bowl. 

Warm up chicken strips in a medium skillet, and add the cream cheese until melted. Stir together until the chicken strips are evenly covered in cheese. Add to the pasta and veggies mixture. Stir all ingredients, and add to baking dish with onions. Sprinkle mozzarella on top of mixture. 

Cover and bake 30 minutes. Remove the cover and bake for another 10 minutes, or until bubbly.

adapted from savingmoneylivinglife.com

Breakfast Bake

• 2 large handfuls asparagus, ends cut off, and chopped into 2 inch pieces
• 3 large handfuls chopped portabella mushrooms
• 2 large handful chopped button mushrooms
• 3 whole eggs
• 4 egg whites
• seasoning salt
• feta cheese
• EVOO

Preaheat oven to 375.

Heat a skillet on medium with EVOO, about one turn of the pan. Sautee the asparagus about three minutes. Spread out evenly in the bottom of a square baking dish.

Sautee the mushrooms in the same skillet, about 3-5 minutes and layer over the asparagus.

Sprinkle crumbled feta cheese over the veggies, evenly spreading out.

Whisk together the whole eggs with the egg whites and a few shakes of the seasoning salt together until evenly mixed together. Pour the egg mixture of the asparagus and mushrooms.

Bake at 375 for 40-44 minutes.

Adapted from kalynskitchen.com