Sunday Spinach Omellette

At my house, we love Sunday Brunch!!!! So when we can make it healthy and gorgeous... even better!

Here's what I did:
Take a couple of eggs, some light mozzarella, some chopped tomatoes, some chopped ham, a bit of milk and whisk it all together, when it's halfway done (2-3 minutes) add some fresh baby spinach.  Then flip it ( or try), I always break it and call it a 'omellettatta'.

Serve with some small toast point to push it around and there you have it! An amazing protein-rich brunch!

Nature's Fast Food- Spinach Omelette

Okay people, I am a busy mom, wife, friend, zumbaer, taxi driver, shopper, worker bee and chef of course... so on those nights when it's omelette night, I try and add some quick nutrition and hit the road running!

 Here's my attempt... take 2 eggs, add a handful of baby spinach and some light mozzarella, salt and pepper and that's a great way to sneak in your veggies!

Ok, so even though I am French, I still have not perfected the omelette flip... maybe it's because I am French Canadian... but, let me tell you, it's still delicious!

New Greek Delights

I was experimenting this summer with some delicious new Greek Delights. I thought I would share with you my 2 new favourites- Greek Spinack Orzo Pasta and  Grilled Lemon Garlic Pepper Chicken. Both really fresh and delicious and real good for you too!

Greek Spinach Orzo Salad

(adapted from http://www.tammysrecipes.com/greek_spinach_orzo_salad)

8 servings or 12 side servings

Ingredients:

Salad Ingredients:

8 ounces dry orzo pasta

8 or 9 ounces fresh baby spinach

1 small red onion, halved and thinly sliced (or half a large one)

1 1/2 cups chopped fresh tomatoes

1 cup (or a 6-oz. jar) pitted Kalamata olives, quartered or halved

1 1/2 cups feta cheese, crumbled

1 cup of your favorite vinaigrette dressing OR use the recipe below

Vinaigrette Ingredients:

3 tablespoons lemon juice

1 tablespoon red wine vinegar

2 tablespoons honey

1/2 teaspoon oregano

2 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon lemon zest (optional but tasty)

1/3 cup olive oil

Instructions:

1. Cook the orzo according to package instructions for al dente. Drain and rinse pasta under cold water to cool. Set aside.

2. Make vinaigrette by combining all vinaigrette ingredients in a blender or jar with tight-sealing lid and blend or shake until dressing is mixed well.

3. In a large mixing bowl, combine the drained/cooled orzo, spinach, onion, tomatoes, olives, and feta. Stir dressing into salad to coat well. Stir more than you think you need to...it will help "wilt" the spinach a bit.

Grilled Lemon Garlic Pepper Chicken

(adapted from http://www.tammysrecipes.com/grilled_lemon_garlic_pepper_chicken)

Ingredients:

3 large chicken breasts, cut into thirds

4 cloves of garlic

Juice of 1 lemon

1/3 c oil

Coarse-ground black pepper, to taste

1/2 T salt

Crushed red pepper (a light sprinkling, unless you want a hotter flavor)

Instructions:

1. In bowl, combine ingredients. Cover and refrigerate for at least an hour.

2. Grill chicken pieces until cooked through.

Here you have it... the 2 together on a plate like BFF`s for grilling season!

Soupy Sundays- Spring Minestrone

This soup was so delicious for our Soupy Sundays. Brent was able to cook the meatballs ahead of time so I just had to chop all the veggies and from there it was real quick from there. I found this nice recipe from Epicurious.com- it was so good reheated for leftovers too!

Spring Minestrone with Chicken Meatballs (http://www.epicurious.com/recipes/food/views/395039)

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach  (I used 4 times the amount to add more green stuff to this soup)
Chopped fresh basil

Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Nutritional information for ¼ of the recipe:

370 calories

34g carbs

16g fat

21g protein

 3g fibre

 5g sugar