Oven baked eggs with Spinach

Ingredients:

• 2 eggs
• milk
• sea salt
• seasoned pepper
• -------------
• bag of fresh organic baby spinach, slightly wilted
• 2-3 organic green onions, sliced small
• butter
• 3/4 cup shredded cheese, such as cave-aged Gruyere cheese, Mexican 4-cheese blend or your choice

Directions:

1. Mix first 4 ingredients as you would to make scrambled eggs
2. Mix last 3 ingredients and sautee on the stovetop for about 2 minutes to get onions soft
3. Place spinach ingredients in bottom of a baking dish coated with spray or butter
4. Cover spinach ingredients with the shredded cheese
5. Pour the scrambled eggs of the top of it all
6. Bake at 325-350 until done to your taste - about 15-20 minutes

Serves 2 

Florentine Omelet

Ingredients:

1 tbsp. canola oil
4 eggs
1 handful organic baby spinach
1/4 small organic white onion, sliced very thin
1/2 cup organic shittake mushrooms
1 tbsp. minced organic garlic
3 tbsp. organic shredded Italian mix cheese
sea salt
seasoned black pepper

Directions:

1. Beat the eggs
2. Stir in spinach, onion, mushrooms, and garlic
3. follow instructions for how you make an omelet - I use an omelet pan - you can also make it in a skillet
4. Add cheese and cook to your preference of doneness.
5. Serve

Chicken with Parsley-caper Pesto

Ingredients:

2 chicken breasts
1/2 pound small red potatoes cut in half
3 tbsp. extra virgin olive oil
1/2 lemon
1 cup fresh organic parsley - or dried if not available
1 tbsp. capers, rinsed and drained
sea salt to taste
seasoned pepper to taste
1 tbsp. water

Directions:

1. Preheat oven to 450
2. Toss potatoes with olive oil and season with salt and pepper to taste
3. Roast potatoes for 15 minutes on rimmed baking sheet with 2 tbsp. of the olive oil
4. Peel 3 strips of lemon zest
5. Slice remaining 1/2 lemon into thin slices
6. Puree the lemon zest, parsley, capers and water until smooth
7. Add salt and pepper to mixture to taste
8. Cut 1 inch hole in each chicken breast and stuff tightly with the mixture
9. Spread leftover mixture on chicken, then add salt and pepper to taste
10. Coat chicken with remaining olive oil
11. Add chicken and lemon slices to the potatoes
12. Roast 35 minutes - chicken should be done and potatoes golden

Yes, the lemon rinds can be eaten with the rest of the lemon. Cooking softens it.

Chicken Florentine Pasta

Ingredients:

2 chicken breasts

3/4 tsp. sea salt, divided use

3/4 tsp. seasoned pepper

8 oz. uncooked linguine or pasta of your choice

2 tbsp. extra virgin olive oil

3 tbsp. all-purpose flour

1 tsp. minced garlic

1 cup fat-free milk

1 cup chicken broth

3/4 cup. grated Parmesan/Romano cheese

2 cups fresh organic baby spinach

Directions:

1. Sprinkle chicken with 1/2 of the salt and pepper
2. Cook in non-stick skillet until done
3. Let cool a bit and slice into bite-sized pieces
4. Cook pasta according to the package and drain
5. Add oil to the skillet
6. Add flour and garlic and cook about 2 minutes - stir constantly
7. Add milk and broth, stirring with a whisk - simmer another 2 minutes
8. Add cheese - continue to stir until cheese is melted
9. Add remaining salt and pepper
10. Add spinach and continue to simmer and stir until spinach in wilted
11. Add pasta and chicken and toss to combine
12. Simmer until all ingredients are uniform in heat.

Amish Broccoli Salad

Ingredients:

1 head broccoli, cut into bite sized florets
1 head cauliflower, chopped into bite sized florets
1 cup mayonnaise
1 cup organic sour cream
1/2 tsp. sea salt
1/2 lb. beef bacon, cooked and crumbled
1 cup shredded cheddar cheese

Directions:

1. Combine broccoli and cauliflower in a large bowl
2. Combine mayonnaise, sour cream and salt in a separate bowl and mix well
3. Add the mixture to the broccoli and cauliflower then stir to evenly coat 
4. Stir in the bacon and cheese

Most recipes include sugar. We did not like it with sugar as much. Nita said "On a scale of 1-10, this is a 15!"

Yogurt Chicken

Yogurt Chicken

Ingredients:

• 2 boneless chicken breasts
• 1/4 cup grated Parmesan/Romano cheese
• 6 oz. plain Greek yogurt
• 3/4 tsp. garlic powder
• 1 tsp. seasoned salt
• 1/4 tsp. seasoned pepper

Directions:

1. Preheat oven to 375
2. Mix last 5 ingredients thoroughly
3. Coat chicken with the mixture
4. Bake 45 minutes
5. Serve

Stove Top Unstuffed Green Pepper

Stove Top Unstuffed Green Pepper

Ingredients:

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 15 oz. tomato sauce
• 1 tsp. garlic powder
• 1 tsp. seasoned pepper
• 1 tsp sea salt
• 6 oz. rice, cooked (I used organic with garlic and basil seasoning)

Directions:

1. Cook rice according to instructions
2. Brown ground beef and drain
3. Add onion, garlic, green pepper
4. Add tomato sauce, garlic powder, pepper and salt
5. Add cooked rice
6. Continue to cook until heat is uniform throughout
7. Serve

Makes about 4 servings. On 2nd night, take one green pepper and fill with leftover ingredients, heat in oven until warm, serve.