Spinach Scramble

This is my default breakfast. When I don’t want to think about what to eat and I’m in a place where I’m eating well, I throw this together and it’s delicious and filling every time and packed with nutrients. It also comes in at under 300 calories. When I’m not in a place where I’m eating well, I eat cheese. Lots of cheese.

Place a skillet over medium heat. Add a teaspoon of olive oil, ¼ cup chopped onion, and 3 large sliced mushrooms. Mist veggies with cooking spray as needed to get a good sauté.  Cook until onions are translucent and mushrooms are nicely browned.

Add two large handfuls of spinach to the pan. This will look like an insane amount of greens, but don’t worry, it will cook down.

 

Then you can feel good about yourself and your nutritional superiority all day long. Stir the spinach constantly.

When the spinach has wilted, add two beaten eggs. If you’re lazy like me, you’ll just crack two eggs right into the pan and whip them up with your spatula as they cook. Keep the eggs moving until they're cooked and scrambled. There should be just enough egg to give you a shot of protein and sort of stick everything together.

Salt and pepper to taste and serve with your favorite salsa. I like to pour Pace all over the top of my scramble. So good. And your house will have that wonderful sautéed onion smell for a couple of hours.

Cut-and-Paste Recipe

Spinach Scramble

www.biteuponbite.com

1 tsp olive oil

Cooking spray

¼ cup chopped onion
3 large mushrooms
2 cups baby spinach
2 large eggs
Salt and pepper
Salsa

Place a skillet over medium heat. Add a teaspoon of olive oil, chopped onion, and mushrooms. Mist veggies with cooking spray as needed to get a good sauté.  Cook until onions are translucent and mushrooms are nicely browned.

Add two large handfuls of spinach to the pan. Toss and stir to cook down the spinach.

When spinach has wilted, add two beaten eggs and stir until egg is cooked. Salt and pepper to taste and serve with your favorite salsa.

Super Sunday Stew

I love to make this recipe for Sundays, because we've got church for three hours, and we come home at 5:15 -- hungry!

Also we're often busy before church, and this one is easy as pie. You can choose to cook this for 3-4 hours in your slow cooker on high, or for the same amount of time in a lidded dutch oven in the oven at 350 degrees.

For meat in the stew, I will either use 1 lb boneless skinless diced chicken breast, or like today, I had leftover frozen turkey from Christmas. I just throw the 2-3 C turkey in frozen and unchopped, and then pile the veggies on top.


I add 1-2 C sliced carrots,

four large stalks of celery, sliced,

1 medium chopped onion,

and 10 medium chopped potatoes. I like to use red and leave the skins on, but today I only had russet potatoes.

Next, I make the sauce in my 8 C liquid measuring cup.

I start with 8 C water, and add 1 T minced garlic, 1 T dried basil, 1/2 tsp black pepper, 1 C brown gravy powder, or 5 envelopes brown gravy mix. (If you'd rather, I'm sure you could just add 8 tsp beef base, and some corn starch.)


I mix up the broth in the liquid measuring cup, and then pour it over the veggies and meat in the dutch oven.


When I get home from church, my kitchen smells amazing, and a hot, healthy meal is ready to serve.


Hope you enjoy this one!

Cut-and-Paste Recipe

2-3 C frozen turkey, or 1 lb fresh boneless, skinless chicken breasts
1-2 C sliced carrots
4 stalks sliced celery
1 medium diced onion
10 medium diced potatoes
8 C water
1 T minced garlic
1 T dry basil
1/2 tsp black pepper
1 C brown gravy powder, or 5 envelopes brown gravy mix.

Combine all ingredients and bake in a lidded dutch oven at 350 degrees for 3-4 hours, or in a crock pot on high for 3-4 hours.