Healthy Food Odyssey

Cooking, Eating, and Enjoying Healthy Food!

Weekly Dinners #4: Dinner For One

1-Fullscreen capture 1262014 52629 PMSince my husband is out of town this week, my menu may look a little all over the place. Especially tonight’s dinner. I just grabbed whatever looked good, and I needed to use up some butternut squash. This is basically the recipe I used for the squash, except I melted some butter and drizzled that on top and just used a tad of olive oil.

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Odd Combo Dinner: Turkey, cheese, and avo on a corn tortilla; Hummus with broccoli and celery, and maple roasted butternut squash (dessert)

I’ve been meaning to make a crustless quiche since back in my gluten-free days, and I think bacon with roasted vegetables will be great!

In this pic: Ingredients, my quiche pan buttered and dusted with parmesan cheese, my veggie bacon mix, and the finished product.

In this pic: Ingredients, my quiche pan buttered and dusted with parmesan cheese, my veggie bacon mix, and the finished product.

The quiche was fantastic! I actually ended up prepping it the night before, and baking it the next afternoon. Then I let it cool a bit (45 min – 1 hour), and had it for dinner. It was fabulous! I think I’ll have some for breakfast this morning. Here’s the recipe…

Broccoli, Red Pepper, Caramelized Onion, and Bacon Crustless Quiche

Ingredients:

  • 4 slices of bacon
  • 1 onion (preferably Vidalia), diced
  • 1 cup of broccoli florets
  • 1 cup of diced red pepper
  • Butter to grease pan (1-2 tbsp, melted)
  • 2 Tbsp. Finely grated Parmesan cheese
  • 6 eggs
  • 1.5 cups of whole milk
  • ½ cup Gruyere cheese, grated
  • ½ cup of Swiss cheese, grated
  • ½ tsp. of sea salt
  • Pinch of nutmeg

Directions:

  • Cook bacon, remove from pan, pour out most of grease into another dish and set aside.
  • In pan with about a tsp of bacon grease (or enough to coat the pan), caramelize diced onion – sauté on low for 20-30 minutes until golden brown and sweet.
  • Remove onions from pan and set aside.
  • Add another tsp of bacon grease to pan (or enough just to coat), and sauté the broccoli and red pepper for 5-7 minutes, on medium.
  • Add onions and crumbled up bacon into the broccoli and red pepper mix. Take off of heat and set aside.
  • In your quiche dish (I used an 8X8 pyrex), coat the sides with melted butter.  Then dust the sides and bottom with the grated Parmesan.
  • Spoon the veggie/bacon mix into the quiche pan.
  • Top it with grated Swiss and Gruyere.
  • In a separate bowl, beat the 6 eggs, add milk, ½ teaspoon of salt, and a pinch of nutmeg. Pour this over the veggies, bacon, and cheese.
  • Bake at 350 for 30-35 minutes until the top is golden and it’s set in the middle.

Serves 6

Note: I prepped it fully the night before and baked it the next evening.

Thursday Night’s Dinner: Turkey Lettuce Wraps, Drizzling Sauce, and Asian Cucumber Sesame Salad

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Turkey Lettuce Wraps Ingredients: (screenshot from My Fitness Pal) – 6 servings

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Directions:

  • Dice all veg about the same size: mushrooms, garlic, green onion. Carrots can stay shredded.
  • Mix together the soy sauce, rice vinegar, and light brown sugar. Set aside.
  • Brown the turkey in a tsp. of olive oil. Pour half of the soy/vinegar/sugar mix over. Cook an additional minute or two. Remove from pan.
  • In another tsp. of olive oil, in the same pan, saute the diced mushrooms for 5-7 minutes. Add in the carrots and green onion. Saute another 5 minutes. Pour remaining soy/vinegar/sugar mix in. Saute for 1-2 minutes.
  • Add in turkey, ginger, and garlic. Saute for 1-2 minutes and mix well.
  • Serve in butter lettuce “cups” or iceberg lettuce “cups”. Drizzle sauce over (see recipe below). Enjoy!

Drizzling Sauce Ingredients: (Screenshot from My Fitness Pal) – whisk all together in a bowl. 6 servings

2-Fullscreen capture 1302014 61436 PMCucumber Sesame Salad Ingredients: (Screenshot from My Fitness Pal) – 4 servings

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Directions:

  • Peel, core, and thinly slice cucumbers.
  • Toss with kosher salt and place in colander for one hour. Let drain over bowl.
  • Meanwhile, whisk together vinegar, oil, and sugar and set aside.
  • Rinse cucumbers well under cold water. Thoroughly dry on paper towels.
  • Toss with dressing. Top with sesame seeds (Eden Shake). Enjoy!

 

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