Spinach and Tomato Egg Biscuits

 

Recipe is off of Instagram. Called Sun Dried Tomato High Protein Egg Biscuits courtesy of Stella Drivas. I changed up a bit... 2 cups kale, used frozen spinach, 1/2 cup sundried tomatoes, used 1/2 cup fresh minced tomatoes, 1/2 cup cottage cheese, used 5.3 ounce Fage Greek yogurt, and 1/4 cup coconut flour, used almond flour. I added some Frank's Hot Sauce and generous sprinkling of Pecorino. Love having lunch already made and these have lots of flavor

Ingredients:

• 6 large eggs, beaten
• 1/2 cup diced onion
• 2 teaspoon fresh garlic, mince
• 2 cups frozen spinach
• 1/2 cup fresh tomato, finely minced with my new Alligator chopper
• EVOO
• 1- 5.3 ounce Fage Greek Yogurt
• 1 cup fine almond flour plus more to reach right consistency to hold together 
• 1/2 teaspoon baking powder
• 1/2 cup shredded Mozzarella
• Pecorino cheese, finely grated
• Intalian Seasoning blend
• salt and pepper to taste
• Frank's hot sauce to taste

Directions:

Preheat oven to 375-degrees.

Beat eggs in large bowl and in separate bowl, measure out almond flour and baking powder.

Cook frozen spinach in microwave for 2 minutes on high and once cooled, squeeze out excess liquid.

In a small skillet add EVOO, about 1 tablespoon, and place over medium heat.

Add onion and cook till soft. Add garlic, spinach and tomatoes. Remove from heat and add the Greek yogurt.

Add the vegetable mixture to the beaten eggs, Italian Seasoning blend, Frank's Hot Sauce, salt and pepper and shredded cheese.

Add the almond flour mixture. May have to add more almond flour to reach consistency that will be firm enough to stand alone on parchment paper.

Line a large baking sheet with parchment paper. Using a 1/4 measuring cup, scoop batter onto the baking sheet.

Top each biscuit with a generous sprinkle of Pecorino cheese.

Bake for 25 minutes until golden, Makes 12.

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Easy Dill Dip or Salad Dressing

 

This recipe is courtesy of Kat Boytsova. Delicious and as the recipe states - easy. 

Ingredients:

• 1-5.3 ounce Fage Greek Yogurt
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 1 teaspoon dried onion
• 1/2 teaspoon granulated garlic
• salt and pepper to taste

Directions:

In a medium bowl, mix yogurt, mayonnaise, dill, parsley, dried onion, granulated garlic until fluffy.

Season with salt and pepper.

Garnish with fresh dill and more fresh pepper.

Serve with vegetables and crackers.

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Spring Salad with Herb Goat Cheese

 

Our neighbors, Larry & Alice, are from Georgia and come most summers. Alice is most talented. She knitted a sweater for me and it is absolutely gorgeous. So generous, caring people! She shared this salad with dinner recently. Dressing is fabulous and lots of fun ingredients for the salad. This recipe is for 4. I did double dressing, just in case. Think secretly wanted leftovers. I also increased honey in original recipe by 1 teaspoon...

Ingredients for vegetables:

• 1 bunch fresh asparagus, cut into 1-inch pieces, about 1 1/2 cups
• 1 cup frozen peas
• 1/4 teaspoon salt

Directions for above:

Prepare a bowel of ice water. Bring 8 cups water to a boil in a stockpot. Add asparagus and peas, and cook until tender, 2-3 minutes; drain. 

Plunge asparagus and peas into ice bath; drain.

Transfer to a paper towel lined baking sheet. Sprinkle with 1/4 teaspoon salt.

Maybe made a day ahead refrigerated.

Ingredients for Herb Goat Cheese:

• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chive
• 3 oz goat cheese log

Directions for goat cheese:

Crumble the goat cheese in a bowl and incorporate the fresh herbs with a fork.

Maybe made a day ahead refrigerated.

Ingredients for Dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh mint
• 1/2 teaspoon fresh pepper
• 3/4 teaspoon salt
• 2 1/2 tablespoon EVOO

Directions for Dressing:

Combine all ingredients and incorporate with whisk.

Maybe made a day ahead refrigerated.

Ingredients for Salad:

• 1 container fresh baby spinach
• 1 cup thinly sliced radishes, I used the mandolin
• 1/4 cup roasted nuts of choice

So I am making this tomorrow for Easter. Hope all enjoy. I plan on serving in a large, shallow platter. I thought if I toss the dressing with the spinach first, then add the asparagus, peas, radishes, nuts and goat cheese in that order. Then drizzle a little more dressing. Sounds like a solid plan!

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High Protein Ranch Dip or Dressing

 

Creamy texture and simple ingredients. Uses cottage cheese and plain greek yogurt. I will publish original recipe, but I did not have Greek yogurt, so used all cottage cheese, 2 tablespoons mayo and 2 tablespoons fresh grated Parmesan. I did not have dill, but used extra chives as substitute. Totally a versatile recipe! Thank you Rash Hashemi of Shred Happens, Instagram!

Ingredients:

• 1 1/4 cup cottage cheese (I use Nancy's)
• 1/2 cup Greek yogurt
• 1/2 lemon, juiced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic (some fresh garlic maybe nice)
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• fresh parsley (I used fresh parsley that I dried in microwave)

Directions:

Add the cottage cheese, Greek yogurt and lemon juice to a food processor. Process until smooth.

Add the seasonings. Pulse a few times to mix. Taste and adjust seasonings.

Sprinkle with fresh parsley.

Store up to one week in refrigerator. Stir before serving.

Green Goddess Dip

 

This is delicious, I used as a salad dressing. I used what I had in the frig and freezer, so some changes to recipe. I did not have dill, scallions (I used chopped chives), basil and used sour cream instead of yogurt. Truth be told this is a flexible recipe courtesy of Arash Hashemi of Shred Happens, Instagram.

Ingredients:

• 1 ounce fresh dill
• 1/2 ounce fresh mint leaves
• 1 ounce fresh parsley
• 3 scallions, white and green parts
• 4 cloves garlic
• 1 ounce fresh basil
• 2 tablespoons fresh lemon juice
• 1/3 cup EVOO
• 1/2 cup plain Greek yogurt
• 2 1/2 cup feta cheese
• salt and pepper

Directions:

In a food processor combine dill, mint, parsley, scallions, garlic, basil, lemon juice, EVOO, yogurt and feta and blend until creamy.

Adjust salt and pepper to taste. 

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Pasta with Pesto, Feta and Tomatoes

 

What better combo than pesto and feta! Pure comfort food at it's finest! Thank you Dave Lieberman of Food Network...

Ingredients:

• 1 pound pasta of choice
• 3/4 cup Pesto, recipe follow
• 1/2 pint cherry tomatoes, halved (I used Anyday Quick Confit Tomatoes I had in freezer)
• 1 cup feta, crumbled
• salt and pepper, to taste
• olive oil, as needed

Ingredients for Pesto:

• 2 hefty bunches of fresh basil
• 1/2 cup pine nuts
• 1/2 cup fresh grated Parmesan
• juice of one small lemon
• 2 garlic cloves, peeled
• salt and pepper to taste
• 3/4 cup EVOO

Directions for Pasta:

Cook pasta of choice according to package direction. Drain well.

Add the pesto until pasta is coated and toss in tomatoes and feta. Adjust salt and pepper. If seems dry add some EVOO.

Directions for Pesto:

Place all ingredients in a food processor with 1/2 cup EVOO. Blend. Gradually drizzle the remaining 1/4 cup EVOO until pesto is thick and smooth.

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Taco Potatoes

 The recipe serves 12 and can easily be halved; although roasted potatoes freeze beautifully! I have been adding the taco potatoes to my tacos. They are a delicious partner with any protein taco filling. Recipe is courtesy of Ree Drummond. 

Ingredients:

• 5 pounds russet potatoes, scrubbed, peeled or not and cut into chunks
• 1/2 cup EVOO
• 1/4 cup taco seasoning (Taco Seasoning (2/21/2024 label: spices)

Directions:

Preheat oven to 400-degrees.

Put potatoes in a large bowl, drizzle with EVOO and sprinkle with taco seasoning. Toss to coat.

Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go.

35-40 minutes

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