Healthy Spinach & Cheddar Egg Casserole

Good Morning!  Breakfast is the most important meal of the day and if you are one of the people that is sick of making breakfast every day, this recipe is going to make your life easier!  Not to mention it's super healthy AND delicious!

Every year for Christmas, we make something called Tahoe Brunch Casserole.  It's so good but not very healthy, which is why we only eat it once a year!  I was browsing Pinterest the other day and found a recipe that reminded me of the Tahoe Brunch, but much more healthy.  The best part is that you can cut this up into squares and just heat up a square in the morning, eliminating time and effort before work!  (Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.)

I tweaked the recipe to my liking and you can do the same if you prefer.  I used sharp cheddar but any cheese would do the trick.  I have made this with chopped tomatoes and I think mushrooms would be great in this as well.

Enjoy (not making breakfast every morning)!

Healthy Spinach & Cheddar Egg Casserole
recipe adopted by Kalyn's Kitchen
modified recipe and photos by halftomatohalfpotato.com

-1 10 oz. bag organic fresh spinach (4 cups packed)
-1 teaspoon olive oil
-1 1/2 cups shredded cheddar cheese (can use low-fat also)
-1/3 cup thinly sliced green onions (or regular onions, chopped)
-4 eggs, beaten
-4 egg whites, beaten
-1 Tablespoon Dijon mustard
-salt & pepper to taste

-Preheat oven to 375ºF
-Spray a casserole dish with nonstick cooking spray
-Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted
-Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered
-Layer the cheese and sliced onions on top of the spinach
-Beat the eggs with Dijon mustard 
-Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the
 eggs, spinach, and cheese are evenly combined.
-Season with salt & pepper
-Bake about 35 minutes or until the mixture is completely set and starting to lightly brown
-Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) 


Healthy Doggie Birthday Cake

The 27th was my dog Junior's 1st birthday!!  Although he is spoiled year round, I thought it would be fun to make him a homemade doggie birthday cake!  I searched online for a recipe with bananas (his favorite fruit) but most of them included butter. I decided to substitute applesauce for the butter and omitted the nuts.  For the icing, I just used non-fat greek yogurt and shredded carrots (for decoration).

Happy Birthday Junie!

Healthy Doggie Birthday Cake
recipe adopted by dogbirthdayshoppe.com
modified recipe & photos by halftomatohalfpotato.com

-2/3 cup ripe mashed banana
-1/2 cup applesauce 
-3 large eggs
-1/4 cup of water
-2 cups of unbleached flour
-2 teaspoons of baking powder
-1 teaspoon of baking soda
-2 teaspoons of ground cinnamon
-6 oz greek yogurt (I used plain non-fat but vanilla would be good also)
-1 carrot, peeled and shredded

-In a mixing bowl, beat together mashed banana and applesauce until creamy
-Add the eggs and water.  Beat well
-Stir in the dry ingredients and beat until smooth
-Spray a cake pan with non-stick cooking spray
-Spoon batter evenly into pan 
-Bake at 350º F for about 35 minutes
-Place on wire rack until cool
-Frost with greek yogurt 
-Top with shredded carrots


Asian Sesame Grilled Tuna Steak

Hello!  Sorry for the brief hiatus but I have been following a strict diet...no carbs, no sugar, no fat, etc.  AKA things no one wants to eat, so I spared you guys!  Although this particular meal still pretty much adheres to those rules, it's very tasty!

Always using what I have on hand, I decided to go with an Asian style tuna steak.  I usually do a similar marinade with an ahi tuna steak, encrust it in black peppper and sear it.  This time I had albacore tuna steaks.  Since the weather has been freakishly great, all I have been doing is grilling.   I thought these tuna steaks would be good grilled, and they were!  (If you aren't sure about the difference between ahi and albacore tuna, check this out:

I served it with green beans but rice or any other vegetable would go nicely with this dish.

Asian Sesame Grilled Tuna Steak
recipe and photos by halftomatohalfpotato.com
serves 2

2 albacore tuna steaks
1 clove garlic, grated
1 Tablespoon lemon juice
1/4 cup soy sauce
1-2 Tablespoons sesame oil
1 tablespoon sesame seeds
1 scallion, chopped

-Mix all ingredients except the tuna steaks together in a medium bowl
-Rinse the tuna steak with water, pat dry and season with salt and pepper on both sides
-Add tuna steak to marinade, turning once or twice with tongs to coat all sides
-Marinate for about 30 minutes in the refrigerator, turning once (TIP: don't marinate too long or the acid in the lemon juice will start to "cook" the fish)
-Heat your grill to medium-high heat and oil the grates
-Grill tuna steak for 3 minutes on each side and serve


Chicken Gyros with Tzatziki Sauce

I'm obsessed with chicken gyros.  I have never made them before but since my favorite Mediterranean restaurant closed, I decided to give it a whirl.  This recipe produced the best gyros I have ever eaten!

The marinade for the chicken smells amazing and tastes even better.  Its made mostly out of greek yogurt, so it's also very healthy and packed with protein.  The original recipe calls for "smashed" garlic but since we are garlic lovers over here, I used minced garlic.  I cooked my chicken in a skillet over high heat but alternatively, you could throw it under the broiler.

The tzatziki sauce is an easier version of the norm.  The recipe was given to me by a family friend and doesn't require straining of yogurt and cucumbers.  Who has time for that, especially on a weeknight?!  I made mine the day before.  The extra time really set the flavor in and it thickened up also.

Kali Orexi!

Chicken Gyros with Tzatziki Sauce
Tzatziki Sauce recipe & photos by halftomatohalfpotato
Gyro recipe adopted from annies-eats

For the Tzatziki Sauce

-8 ounces plain greek yogurt
-2 cloves garlic, peeled
-1 Tablespoon fresh mint
-1/2 Tablespoons chopped dill (I used jarred, but fresh is better)
-1 cucumber - peeled, seeded
-1 Tablespoon olive oil
-1 Tablespoon red wine vinegar (OR
lemon juice)
-salt and pepper (to taste)

-Add all ingredients to food processor or blender
-Process to desired consistency
-Transfer to a bowl and refrigerate for at least an hour for best flavor

For the Gyro:

-1¼ lbs boneless, skinless chicken breasts, cut into strips
-4 cloves garlic, minced
-juice of 1 lemon
-2 tsp red wine vinegar
-2 Tbsp extra virgin olive oil
-2 heaping Tbsp plain greek yogurt
-1 Tbsp dried oregano
-salt & pepper
-pita bread
-fresh tomatoes, diced
-red onion, sliced thin
-lettuce, chopped

-In a medium bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano,
 salt & pepper until mixed well. 
-Add the chicken strips to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
-Once marinated, heat a skillet on medium high to high heat
-Add the chicken and cook for about 7 minutes (or until cooked through and lightly browned)
-Warm pita bread in oven (I toasted mine in the toaster oven)
-Top pita bread with chicken, tzatziki sauce, lettuce, onions, and tomatoes and serve