Wednesday, July 11, 2012

Sweet & Savory Summer Spinach Salad

I wouldn't necessarily consider this a "recipe" ... but this salad was so scrumptious I just had to share with y'all. An easy summer weeknight meal that is loaded with healthy fruits and veggies...and a little savory chicken and sweet pecans to take it to the next level of tastiness!

Ingredients (this is based on a meal for two...or three if you consider Baby Henry)
fresh spinach leaves (I used about 4-5 handfuls)
2 chicken breasts
¾ cup garlic & herb bread crumbs
½ tablespoons butter, melted
6 large strawberries, sliced
½ cup fresh blueberries
¼ red onion, sliced
½ cup sweet glazed pecans
Balsamic vinaigrette (bottled or homemade...whatever you prefer)

Heat oven to 375°. Dip chicken in melted butter and coat in breadcrumbs. I prefer this brand:

Place chicken on baking sheet. Cook for about 30-35 minutes or until chicken is golden brown and juices are clear (I always cut into the largest part of the breast to make sure it's cooked through). 

While chicken is cooling, plate your salad. Load up the spinach and layer the strawberries, blueberries and onions. If you have feta cheese on hand it adds a very nice touch to the salad...I will be ready to eat 'soft cheeses' again once Henry gets here! :)

Slice chicken and add to salad. Sprinkle pecans all around! I prefer these:

Use desired amount of dressing and enjoy. A delightful summer treat that brings together a savory flavor with the seasoned breadcrumbs and a sweet touch with the fruit and pecans. Yum in this pregnant gal's tum!


Mini Mushroom, Spinach & Bacon Quiches

Mushrooms, spinach and bacon...oh my! Here's a yummy & easy breakfast recipe that can be reheated and taken on the go for work (if you have any leftover)!

6-8 strips of bacon
1 teaspoon extra-virgin olive oil
4 ounces mushrooms, sliced
¼ cup scallions, sliced
¼ cup shredded cheddar cheese
6 eggs
2 egg whites
1 cup milk (I used 1%)
salt & pepper

Preheat oven to 325°. Coat a non-stick muffin tin with cooking spray.

Cook your bacon how you like it! Mine goes into a cold cast-iron skillet and that is then heated to medium-low. I cook the bacon about 7-8 minutes then flip and cook 4-5 minutes more until it's a golden brown color. 

Remove and drain on paper towels. When cool, break into small pieces.

After removing grease from skillet (or leave in if you are feeling crazy - just omit the oil) heat oil on medium-high. Add mushrooms and cook, stirring often, about 5 minutes. Add spinach into the pan and continue cooking 5-7 minutes or until mushrooms are golden brown and spinach has cooked down.

Combine bacon, mushrooms, spinach, scallions and cheese in a bowl.

In a separate mixing bowl, whisk eggs, egg whites, milk, salt & pepper...and a dash of red pepper flakes for good measure and an extra kick. 

Divide the egg mixture evenly among the muffin cups. Spoon about a tablespoon of the bacon mixture into each cup.

Bake until the tops just being to brown, about 25-30 minutes. When done, let cool on wire rack for 5-7 minutes. Place rack on top of pan and flip it over to let quiches out onto rack. Turn upright and let cool completely.