Egg Casserole with Feta & Corn

I'm BACK! Not sure for how long but it's before 10pm and dinner and homework are both done so I figured I'd pick up where I left off. I started a new job about 6 weeks ago and have been going non-stop ever since. I've also had a miserable time with my current class and now that I just completed week 5, it seems the professor has finally figured out how to work the online classroom. Nothing like figuring it out 3 weeks before the course is over. I may also be doing some overseas traveling soon. I probably won't get to cook there but I'll definitely be taking pictures of what I eat (if/when I go)!

So, here is this yummy dish that could be good for breakfast, lunch, or dinner!

Ingredients

12oz yellow potatoes

2 tbsp EVOO

1 onion, chopped

1 zucchini, coarsely grated

6 eggs

1 cup of crumbled feta

extra shredded cheese (whatever flavor you like) to top the casserole with

S&P

Paprika

Arugula (garnish)

1. Preheat broiler to high. Peel/wash potatoes and chop into 1/2 inch cubes. Cook the potatoes in a point of salted boiling water for 5 minutes. 

2. Heat the oil in a skillet over medium high heat and cook onion for 5 minutes.

3. Stir in zucchini and potatoes and cook for an additional 2 minutes, then stir in corn. 

4. In another pan, crack eggs into pan and beat lightly, adding S&P. Stir in feta. 

5. Put the mixture of potatoes/onions/zucchini and corn into an 8x8 square baking dish and pour egg and cheese mixture over top. Sprinkle with paprika to taste. Bake for 5-10 min until egg is cooked through. Then top with additional cheese and broil until cheese is melted and bubbly.

top with arugula and serve!

"Easy Peasy" Chicken Pot PIe

I decided I needed to steal the term, "easy peasy," from 2 of my favorite people, Fashion Momma and Semi-Homemade Suzie, because they use it quite often. Plus, this recipe is super easy and it's definitely a comfort food for a nasty rainy day, and this past Saturday was.

If you have noticed, lately I've spread out from my normal Everyday Food, Martha Stewart recipes and have scoured my pantry full of cookbooks for new recipes.

You can find the Chicken Pot Pie recipe I used here, on the Cooking Light website. It's actually for small ramekin sized pot pies but I just made a large one.

Ingredients

 1 package of 2 Pillsbury Pie crusts

2 tbsp all purpose flour

1tsp sage (I chopped up about 6 leaves of fresh sage because I had it)

S&P

2 chicken breasts, cut in small pieces

1 10 1/2 oz can of low sodium cream of chicken soup

10 1/2 oz of water (refill the soup can)

1 1/2 cups of frozen mixed veggies (I used the ones with lima beans, green beans, carrots, corn, and peas)

1 cup of mushrooms, chopped

1. Preheat oven to 425

2. In a pie dish, place one pie crust onto the dish as listed on the box and bake for 10 minutes

3. Combine flour, sage, S&P into a ziploc bag and add chicken, toss to coat. 

4. Heat a skillet over med-high heat. Coat with oil or cooking spray. Add chicken and cook for 5 minutes. Stir in water, veggies, mushrooms and soup. Bring to a boil. Reduce heat and cook about 10 min.

5. Spoon chicken and veggies into pie crust.

6. Cover with second pie crust and fold edges over to seal. Vent pie crust with fork.

7. Bake for another 10-20 min (based on how brown you want the pie crust). I baked mine for about 15 minutes.

Sorry I couldn't get a good "plate" picture! It fell apart on the plate and didn't look picture worthy but it was delicious to eat, especially with a little hot sauce on top! 

Fish Tacos & Black Bean Salad

This is the best fish taco recipe I've ever had! It's quick, easy, and light. I can make it in a hurry when I need to eat something light before a workout and it holds well over night so you can have it for lunch the next day as well!

Original Recipes: Fish Tacos & Black Bean Salad

Ingredients

1 lb tilapia filets, skinless

2 tbsp EVOO

S&P

1/4 cup sour cream

1 lime cut into wedges

hot sauce

12 corn tortillas

1/2 small head red cabbage (I just buy pre-shredded red cabbage)

1 cup fresh cilantro

2 small white onion, chopped
cayenne pepper
cumin
chili powder

for black bean salad

1/3 cup fresh lime juice

• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro 
• 1/2 to 1 tsp sugar (to taste)

1. Heat broiler. Chop ingredients for black bean salad and drain/rinse beans. I chose to warm my black beans and corn before making the salad. 

2. Pat fish dry and lightly coat with EVOO. Sprinkle each piece on the top side with cumin, chili powder and cayenne to suit your taste. Place in broiler for 4-6 min depending on thickness of filet. Chop onion for tacos.

3. Place all ingredients for black bean salad in a large bowl and combine. Add S&P and sugar to taste. 

4. Dampen a paper towel and place corn tortillas on paper towels and wrap them lightly. Place in microwave for 30-60 seconds to soften.

5. Remove fish from oven and spread/flake with a fork. Place in tortilla and top with sour cream, red cabbage, onion and cilantro. Serve with black bean salad.