Recipe: Crustless Ham and Spinach Quiche

You guys know I am all about the quiche.  I am also all about finding creative ways to use leftover produce in my refrigerator.  When I was cleaning it out today, this little beauty was born.  This recipe would also be perfect for leftover Easter ham!  

Crustless Ham and Spinach Quiche

Serves 6

  • 4 slices deli ham
  • 3 eggs + 3 egg whites
  • 3/4 c chopped spinach 
  • 1 Tbsp. chopped shallots (onion works too)
  • 3/4 c unsweetened plain almond milk (use regular cow’s milk if that’s your thing)
  • 1/3-1/2 c shredded Havarti cheese
  • Salt and pepper, to taste

Preheat oven to 350 degrees. Lightly spray pie plate with cooking spray. Lay ham slices in the bottom of the plate, like a crust. 


Sauté shallots until soft, about 2 min. Meanwhile, whisk eggs, egg whites, and almond milk in a medium bowl. Season with salt and pepper. Stir in shallots, spinach, and cheese. Pour on top of ham.


Bake for 40 minutes, or until set. Let cool for 10 minutes before cutting into 6 wedges. Enjoy! 




Meal Prep is my Life Saver

Meal prep is my life saver.  Seriously.  I know a lot of people groan at the thought of taking time out of their weekend to plan for the week.  I get it!  You want to spend your weekends with loved ones and friends and relax, not think about your work week.  However, prepping for the week on Sundays has become something that I simply cannot live without.  It does not have to consume your entire day, either.  What it most likely will do is set you up for a week of healthy eating choices.  To me, that is worth the hour or so that I take every week to prepare.  If I have pre-portioned lunches and snacks, plus a few meals started for me, I make healthier choices and feel better all week long.  So, I am going to give you a few examples and tips that I use to plan healthy meals and snacks to save time during the week.  Mix and match what works for you.

I always do my grocery shopping on Sundays.  I keep a Note pad list on my phone for my menus and I use a grocery list app to get ready to shop (I am a fan of the “Buy Me a Pie!” app – weird name, but I can color code items based on their location in the store to make grocery shopping more efficient, and I like that.).  I know there are people out there who also use meal planning apps that basically pull from a database of menus and give you the grocery lists, but I like to freestyle it.  If you do use one of those apps, let me know which one(s) you prefer!

Some menu examples:

IMG_3798[1]IMG_3797[1]*freedom – this week we start spring break, so I am definitely not cooking the first night of break.

Where do I get my meal ideas?  Lots of places:  Pinterest, my cook books, my Cooking Light daily calendar, etc.  When I come across something that would be great for an upcoming week, I note it at the bottom of my weekly meal list.  Then I look at my schedule for the upcoming week.  Do I have any meetings that mean I will be home late?  Do I already have dinner plans?  I am fortunate to have an awesome boyfriend who usually works from home and is willing to “slave over the crock pot” (i.e., turn it on when I ask him to), so I like to use crock pot meals on my later work nights.  I mix and match my recipes to the days of the week based on my projected time/energy levels, and then make my grocery list.  I also list lunch options and snacks.  I am out the door by 6:45 each morning, so it helps to be able to glance at my list and say, “Oh yeah, I’ll just grab this quinoa salad and these snacks for the day.”

I also look at my ingredients.  Does one recipe that I am dying to make call for a small amount of something?  How can I use that ingredient again later in the week (if it is perishable)?   You may have noticed that I made both chili and 3 pounds of taco meat during one of the weeks above.  We get beef from my parents, and it is time to start using up the ground beef.  That week became “Operation: Cook all of the Meats” week, so I made a huge batch of chili on Sunday, ate some of it for dinner, and froze the rest.  Same thing with the taco meat.  Now, I will have weeks in the future where I can just pull those things out of the freezer for a super quick dinner.  Score!

So, here is where my Sunday prep comes into play:  as soon as I get home from grocery shopping, I start my prep.  I find that if I sit down or do something else, my momentum is shot.  I am that weird person who actually enjoys grocery shopping, so I usually come home excited about all the things I can cook (I told you I’m weird).  Some of the things I may do to prepare my meals and snacks in advance:

  • hard boil eggs
  • chop and portion out fruits and veggies (I am big on berries and occasionally forget that I don’t really like carrots, so I will portion those every now and then)
  • make a big salad (usually a quinoa salad) and portion it out for my lunches
  • prepare a casserole or quiche
  • make spaghetti sauce, taco meat, etc. so it is ready to heat when I need it
  • prep the parts of a crock pot meal so I can just set it all out with directions for boyfriend

You get the idea.  I want to be clear that I do not do all of this every week – it varies.  For this week, all I had to do was pop a quiche in the oven and chop some berries.  Some weeks I do more.  Do what works for you.  I get that children take up a lot of time and you like to hang out with your offspring, so if you have little ones running around you may only get eggs boiled or fruit chopped.  Hey, that’s a start!  After awhile, prepping may become second nature like it is to me.

Do you have any great meal prep tips?  Share them!

Recipe: Chicken and Roasted Vegetable Bowl with Tahini Sauce

Last week I was really in a lunch rut.  I was sick of my usual options (even quinoa, which is practically unheard of for me), so I made up this little dish.  It was THE BOMB.  Seriously.  You can use any vegetables that you like – really, anything that you need to use up in your refrigerator would work (carrots, bell peppers, onion, etc).  I used leftover roasted chicken from my chicken and broccoli pasta earlier in the week.


Chicken and Roasted Vegetable Bowl with Tahini Sauce

Makes 2 servings

  • 2 c. broccoli florets
  • 2 c. cauliflower florets
  • 1-2 cloves minced garlic
  • 1 tsp. olive oil
  • 2/3 c. chopped kale
  • 6 oz. sliced or shredded chicken, cooked
  • 1 Tbsp. olive oil
  • 1 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • crushed red pepper, salt, and pepper to taste

Preheat over to 425.  Toss broccoli and cauliflower with minced garlic, 1 tsp. olive oil, and a sprinkling of salt and pepper.  Roast for 20-25 minutes, shaking halfway through.  While the vegetables are roasting, chop kale and chicken.

Go ahead and assemble these in your lunch containers of choice.  In each container, layer 1/3 c. kale, 1 c. roasted vegetables, and 3 oz. chicken.  Sprinkle with salt and pepper.

In a small bowl, whisk together remaining olive oil, tahini, lemon juice, and a sprinkling of crushed red pepper.  Add a dash of salt and pepper and divide into two small dressing containers.

At lunchtime, heat chicken and vegetables and top with sauce.  Healthy and easy!

Recipe: Chicken and Broccoli Pasta

This pasta dish has long been a part of my weeknight rotation.  I generally either use a rotisserie chicken or bake the chicken ahead of time to help the meal come together quickly.  Add a side salad or some French bread and you’re set!  It also keeps well throughout the week for a grab-and-go lunch.


Chicken and Broccoli Pasta

Serves 4

  • 8 oz. whole wheat angel hair pasta
  • 3-4 c. broccoli florets
  • 12 – 16 oz. cooked chicken (depending on how much you like chicken)
  • 1/4 c. olive oil
  • 2-3 cloves fresh garlic, minced (trust me, it isn’t the same if you use the bottled garlic)
  • 1/2 – 1 t. crushed red pepper flakes
  • salt and pepper, to taste

Bring a large pot of water to a boil.  While you are waiting, cut a head or two or broccoli into florets (or use the pre-cut broccoli – I do that sometimes) and reheat chicken.  Then, prepare the “sauce”.

For the “sauce” (because it really isn’t sauce), heat garlic and olive oil in a small skillet.  When garlic begins to “speak” (as Rachael Ray calls it, meaning it just starts to sizzle), turn off heat and move skillet to a different (cold) burner.  Add crushed red pepper and let the flavors meld.  Do not turn burner back on.

When water is boiling, add pasta and cook according to package directions.  With about 3-4 minutes left in the cook time, add broccoli to the pot and cover.  Drain pasta and broccoli and then return to pot.  Add chicken, olive oil mixture, and salt and pepper to taste.  Garnish with a little shredded Parmesan cheese and enjoy!

*You may want to play around with garlic, red pepper, and olive oil amounts to your taste.

Review: The Conspiracy of Us by Maggie Hall


The Conspiracy of Us is a fast-paced, action-packed YA book.  Avery is a teenager who has never known her father.  She and her mother have moved around a lot, and as is typical for a lot of YA plot lines, she tries not to get too close to anyone.  Here is where it gets interesting: a cute new boy at her school seems to be spying on her.  When she goes against her mother’s wishes to go to prom with him, Avery is whisked away to Europe.  She finds out that this mysterious stranger works for basically a secret society of families that run the world behind the scenes, and that she is part of one of those families.  Of course, once she makes it to Europe she realizes her life is in danger.

The good:  tons of action.  Enough plot twists to keep the reader engaged.  A cliffhanger leaves the reader wanting more.

The not-so-good:  Underdeveloped characters.  The book really just jumps right into the action, which from a librarian perspective is actually not bad.  Honestly, when it comes to reading for pleasure a lot of kids want something that keeps their attention from page 1.  They will not mind underdeveloped characters.  I, however, would like more information on Avery and her mother.  You get a lot of information (kind of) about the society of families, but nothing about the mother.  I am hoping she plays a larger roll in the sequel.

Overall, this book is entertaining enough and my students are hooked. This might be something to throw in your beach bag!

Recipe: Mexican Quinoa Salad

Quinoa salads are my lunch jam.  Lately I have gotten tired of my usual rotation, so I have started experimenting.  This week’s creation is not too shabby.

mexi quinoa salad

The picture really does not do it justice.  However, I also created an awesome quinoa salad last week and did not blog it because I didn’t think to take a picture of it.  Since I made this up directly in the plastic container I take to work, you are just going to have to deal with a not-so-pretty picture (I am quite sorry).

Mexican Quinoa Salad 

Makes 2 servings

  • 1 c. cooked quinoa
  • 2/3 c. black beans, drained and rinsed
  • 1/2 c. frozen corn, thawed (Trader Joe’s fire roasted corn is amazing)
  • 1/2 c. tomatoes, chopped (I just had grape tomatoes around so I used those)
  • 2 T. chopped green onions
  • 1 T. chopped cilantro
  • cumin and chili powder
  • 1/2 c. salsa (I used my own)

In a bowl, layer 1/2 c. quinoa, 1/3 c. black beans, 1/4 c. each corn and tomatoes, 1 T. chopped green onions, and 1/2 T. chopped cilantro.  Sprinkle with cumin and chili powder to taste, and top with 1/4 c. salsa.

Evidently, people eat these “salads” cold, but that weirds me out so I heat them up.  Eat it at whatever temperature you like!

Recipe: The Best Tomato Salsa EVER


This salsa is legendary.  I’m not kidding.  Growing up, we always had this in our refrigerator.  To this day, some of my childhood friends have been known to walk into my parents’ house, open the refrigerator, and look for this.  Still.  The funny thing is, this is by far the quickest and easiest recipe ever.

I did have to specify that this is a tomato salsa in the title because ever since my sister moved to Mexico, my mom has strayed from the original recipe in this post.  Now she is all about some fancy tomatillo salsa, salsa that requires roasting of things, etc.  Not me.  I am not trying to roast things all day or really venture past the canned tomato aisle.  Which, of course, is why I just eat all of her new fancy salsa when I visit.

As always, these quantities are approximate.  I always mix it once, taste, and adjust.  If you do this, keep in mind that the flavors intensify as it sits.

The Best Tomato Salsa Ever

  • 28 oz. can whole peeled tomatoes
  • 1 jalapeno, roughly chopped
  • 3-4 green onions, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1/3 cup cilantro, roughly chopped
  • 1-2 T. lime juice
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. – 1 tsp. salt

Are you ready for this?  Just throw everything into a food processor or blender and let it go until the texture is to your liking.  THAT’S IT.

Told you it was easy.  Enjoy, friends!