Here’s another easy egg bake that is super tasty and approved by everyone in the family. You can also double this recipe to serve more people, so it’s perfect for a brunch item. The original recipe can be found HERE
Spinach Italian Crustless Quiche
Serves 4 BIG or 8 small
10oz frozen spinach, thawed and well drained
8 oz sliced mushrooms
1/2 tsp minced garlic
1/2 cup crumbled feta
1/4 cup 2% mozzarella cheese
1/4 cup parmesan cheese , grated
8 oz unsweetened vanilla almond milk
salt and pepper to taste
Set oven to 350 degrees
Spray a quiche dish, 9 inch pie plate or 8 by 11 inch dish with cooking spray
Saute mushrooms and garlic on medium/high heat until moisture is gone
Spread spinach on bottom of prepared dish, add the cooked mushrooms and feta.
Beat the eggs and add the unsweetened almond milk, pepper and cheeses.
Pour egg mixture into prepared dish on top of spinach, mushrooms and feta
Bake for 40-45 minutes or until center is set
NOTES: You can double this recipe and cook in a 9×13 inch dish, cook for 45 minutes and test the center and cook in 3 minute intervals until center is set. Enjoy!
21 day fix break down: 1 green, 1 red, 1/2 blue if cut into 4 slices,
if you cut into 8 slices it’s 1/2 green, 1/2 red and 1/2 blue
This is another easy, vegetarian option that is super flavorful. I’m sure you could add some chicken to make it a complete meal but make sure you add 1 red to the final container cost. I would also suggest not making/mixing this together at the beginning of the week but rather prep everything, keep in separate containers until the morning you’re planning on eating it. I eat this cold.
Greek Couscous Salad
Ingredients- Makes 5 servings
1 cup uncooked couscous + water to make it (may vary depending on package, mine said 1 cup water)
1 can rinsed/drained great northern beans
1 cup chopped red onion
2 cups chopped cucumbers (1-2 cucumbers)
2 cups grape tomatoes cut in half
3/4 cup Crumbled Feta cheese
1 lemon, juiced
1 tbsp vinegar
Olive oil (5 tsp- 1 tsp per serving)
Salt, pepper, oregano to taste
If eating right away or within 2 days:
Add the vinegar, lemon and spices to the chopped vegetables and let soak overnight.
Fill yellow container with 1/2 serving couscous and 1/2 serving great northern beans, put in container
Drizzle 1 tsp Olive Oil over couscous and beans
Top with 1 cup seasoned vegetables and 2 Tbsp (1/2 blue container) crumbed feta cheese
NOTES: I suggest putting it all together right before you eat it or the morning of or night before, store the couscous/beans in your fridge in a separate container from the vegetables. This would also be really good stirred all together and taken to a pot luck! I pair this with plain greek yogurt, drizzled with honey and 1 cup frozen fruit on the side to make a meal of it.
Credit to my sister, Sara, for introducing me to this easy, versatile salad that is packed with flavor. The key part of this recipe is the dressing, so simple but give it a try! I pretty much always have these ingredients on hand so it’s an easy throw together dinner when I don’t feel like being creative and it is filling! Remember, keeping it simple will make it easier to stick to the plan.
Mexican Salad with Creamy Salsa Dressing
Makes 1 serving
Lettuce (I like Spring Mix or Romaine with Spinach) 1 or 2 green
Black beans – 1 yellow
Chopped veggies (red peppers, tomatoes, onions) 1 green
MEAT VERSION: Add 1 red container of ground beef made with fix approved taco seasoning
OPTIONAL: 1/4 avocado, diced (add 1 blue container)