Recipe: Summer Garden Crustless Quiche

Ingredients

  • 1 teaspoon olive oil, or as needed
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 5 cups chopped kale
  • 1/4 teaspoon kosher salt
  • 2 grinds fresh black pepper, or to taste
  • 1 cup diced tomato
  • 1/2 cup shredded carrots
  • 5 eggs
  • 3/4 cup whole milk
  • 1/4 cup chopped flat-leaf parsley
  • 7, 1/2 ounces shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
  3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
  4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

Nutrition Facts

Per Serving: 297 calories; 20.5  12.6  17.7  195  406 

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Recipe: World’s Best Honey Garlic Pork Chops

Ingredients

  • 1/2 cup ketchup
  • 2 2/3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, crushed
  • 6 (4 ounce) (1-inch thick) pork chops

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  3. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

Servings Per Recipe 6,

Total Fat: 
Saturated Fat: 
Cholesterol: 
Sodium: 
Potassium: 
Total Carbohydrates: 
Dietary Fiber: 
Protein: 
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

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Recipe: Greek Burgers

Ingredients

  • 1 1/2 pounds ground beef sirloin
  • teaspoons Worcestershire sauce
  • tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • tablespoons olive oil
  • 1 1/2 cups thickly sliced button or cremini mushrooms
  • small red onions, sliced
  • red sweet pepper, stemmed, seeded, and cut into strips
  • 1/3 cup crumbled feta cheese
  • kaiser rolls, split and toasted

Directions

  1. In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
  2. In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
  3. Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
  4. Serve burgers topped with vegetables and feta on toasted buns.

Nutrition Facts

Servings Per Recipe 4, Riboflavin (mg) 1, sat. fat (g) 13, Niacin (mg) 11, carb. (g) 37, vit. C (mg) 51, Fat, total (g) 37, Thiamin (mg) 0, chol. (mg) 126, Trans fatty acid (g) 2, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 17, Folate (µg) 94, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 3, calcium (mg) 159, pro. (g) 41, cal. (kcal) 652, iron (mg) 6, vit. A (IU) 1239, fiber (g) 3, sodium (mg) 840, sugar (g) 5, Potassium (mg) 832

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Recipe: Honey-Lime Lamb and Melon Skewers

Ingredients

  • 1 1/4-1 1/2 pounds boneless lamb sirloin steak, cut into 1-inch cubes
  • teaspoons shredded lime peel
  • 1/3 cup lime juice
  • 1/3 cup honey
  • tablespoon snipped fresh tarragon or 1-1/2 tsp. dried tarragon, crushed
  • clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 1 – inch cubes cantaloupe
  • 12 1 – inch cubes honeydew
  • 6 – ounce carton plain yogurt
  • soft flatbreads, warmed
  • Fresh arugula (optional)

Directions

  1. Place lamb in resealable plastic bag set in dish. For marinade, in bowl whisk together 2 teaspoons of the peel, the lime juice, honey, 2 teaspoons of the tarragon (or 1 teaspoon dried), the garlic, salt, and pepper. Reserve 1/4 cup marinade. Pour remaining over lamb. Seal bag; turn to coat. Refrigerate 1/2 to 2 hours; turning once. Remove lamb; discard marinade.
  2. On twelve 6-inch skewers thread lamb and melon, leaving 1/4-inch space between. For charcoal grill, place on rack directly over medium coals. Grill, uncovered, 12 to 14 minutes or until meat is slightly pink in center, turning and brushing often with reserved marinade.
  3. Stir remaining peel and tarragon into yogurt. Serve skewers with yogurt, flatbreads, and arugula. Makes 6 servings.

Nutrition Facts

Servings Per Recipe 6, carb. (g) 62, vit. C (mg) 37, pro. (g) 27, vit. A (IU) 1846, iron (mg) 4, cal. (kcal) 409, calcium (mg) 131, Potassium (mg) 773, sodium (mg) 616, sugar (g) 27, Cobalamin (Vit. B12) (µg) 3, fiber (g) 3, Folate (µg) 93, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 2, Niacin (mg) 9, Riboflavin (mg) 1, chol. (mg) 62, Thiamin (mg) 1, Fat, total (g) 6

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Recipe: Lemon Ricotta Pancakes with Warm Blueberry Compote

Ingredients

  • 1/2 cup granulated sugar
  • teaspoon cornstarch
  • cups fresh or frozen blueberries
  • 1/4 cup water
  • 10-ounce jar lemon curd
  • 1 1/2 teaspoons orange juice
  • Salt
  • 1 1/2 teaspoons butter
  • 1/4 teaspoon vanilla
  • cups all-purpose flour
  • tablespoons granulated sugar
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • teaspoon finely shredded lemon peel
  • eggs, separated
  • cup whole milk ricotta cheese
  • 1 1/2 cups whole milk
  • Powdered sugar

Directions

  1. For blueberry compote: In a medium saucepan, combine the 1/2 cup granulated sugar and the cornstarch. Add blueberries, the water, 2 tablespoons of lemon curd, the orange juice and a pinch of salt. Bring mixture to boiling, stirring constantly; reduce heat. Simmer, uncovered, over medium to medium-low heat until the blueberries are tender but not broken down and the mixture is slightly thickened, stirring occasionally. Remove saucepan from the heat; stir in butter and vanilla. Set aside to cool slightly.
  2. For pancakes: In a medium mixing bowl, combine flour, 2 tablespoons granulated sugar, the baking powder, 1/2 teaspoon salt and the lemon peel. In a large mixing bowl, combine egg yolks and ricotta cheese. Fold in flour mixture alternately with the milk. Set aside.
  3. In a small mixing bowl, beat the egg whites on medium-high speed with an electric mixer until stiff peaks form (tips stand straight). Gently fold egg whites into the cheese mixture.
  4. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 2 minutes on each side or until pancakes are golden brown. Flip when surfaces are bubbly and edges are slightly dry.
  5. To serve, stack three warm pancakes on each plate, spreading about a tablespoon of the remaining lemon curd between each pancake. Sprinkle with powdered sugar and spoon some of the blueberry compote over the pancake stack.

Nutrition Facts

Servings Per Recipe 5, Potassium (mg) 280, sodium (mg) 560, fiber (g) 8, sugar (g) 73, iron (mg) 3, Trans fatty acid (g) 0, calcium (mg) 343, Riboflavin (mg) 1, Fat, total (g) 15, Thiamin (mg) 0, carb. (g) 121, pro. (g) 16, vit. C (mg) 7, cal. (kcal) 672, vit. A (IU) 486, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 1, Folate (µg) 117, Monounsaturated fat (g) 4, sat. fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 152, Niacin (mg) 3

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Recipe: Penne with Chicken and Asparagus

Ingredients

  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts

Per Serving: 332 calories; 10.9  43.3  16.7  20  69 

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Recipe: Simple and Awesome Baked Sea Scallops

Ingredients

  • 16 sea scallops, rinsed and drained
  • 5 tablespoons butter, melted
  • 5 cloves garlic, minced
  • 2 shallots, chopped
  • 3 pinches ground nutmeg
  • salt and pepper to taste
  • 1 cup bread crumbs
  • 4 tablespoons olive oil
  • 1/4 cup chopped parsley
  • lemon wedges for garnish (optional)

Directions

Dumplings

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
  3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
  4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts

Per Serving: 440 calories; 30.2  29.8  15.2  58  403 

Click HERE for more information about the recipe.