A couple things to do with spinach

Spinach Salad

Blue Cheese crumbles

Extra Crspy Bacon

Lemon Dijon Vinagrette Dressing

Salmon Sandwich

Grilled Salmon

Spinach

Lemonaise

Baguette

Done and done!

Remember, these are strong flavors, you don't need a lot of the sauces!

Brrrr! It's cold! Beef Stroganaff to warm you up.

This was such a yummy meal and perfect for cold nights. While it was rich and creamy, it wasn't overwhleming. Again, this blog site will not let you copy and paste, so if you would like the recipe before I get around to retyping, please let me know.

Thanks!

Joshua's Birthday Brunch: Quiche Lorraine and Balsamic Potato Hash

This blog will not let you copy and paste and the directions for these are very long as there are lots of ingredients :). If you would like the recipe before I get a chance to retype them, just email me. Thanks!

Mushroom and Swiss Burger with Cabbage

No Sauce needed! This burger packs a punch all on it's own.

Sautee the mushrooms with thyme, brown sugar, pakrika and olive oil. Don't forget your salt and pepper. Take a bit of the sauce from the mushrooms and put it right in with the burger meat. Mix up and grill. Add a slice of swiss and a whole wheat bun. Substitute lettuce with cabbage for a crispier crunch and more vitamins. Enjoy!

Herbed Eggs and Breakfast Mash

This is pretty much my favorite breakfast - ever :).

Ingredients for Eggs

• 6 Eggs
• 1/4 cup whole or 2% milk
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried or fresh chives
• Salt and pepper to taste

Directions for Eggs

1. Mix eggs, milk, salt pepper and herbs in a large mixing bowl.
2. Heat large skillet over medium-low heat
3. Add eggs and stir with a spatula until cooked

*TIP - for a really big kick, add one ounce of goat cheese right at the end and let cook for another minute or two.

Ingredients for Potatoes

• 6 Russet potatoes, peeled and cut into one inch cubes
• 1/2 yellow onion, chopped
• 3/4 cup Cheddar Cheese, grated
• 1 ounce Canadian Bacon or Ham, cut into small pieces or cubes
• 1/2 cup green onions, chopped
• Salt and pepper to taste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Rosemary
• 2 tablespoons EVOO

Directions for Potatoes

1. Boil potatoes for 5 minutes to reduce starch. Drain and set side.
2. Heat EVOO in large skillet over medium heat.
3. Add potatoes, paprike, rosemary and yellow onions and cook for 15-20 minutes or until potatoes are tender. Only flip every five minutes so potatoes can brown.
4. Add in green onions and ham to mixture and top off the whole pan with the grated cheese.
5. Do not stir in the cheese, simly let it melt over the meat and vegetables.
6. Serve immediatly.

Yakisoba and Tea for Dessert

This was a really fun meal for me to make. Super simple made mainly of leftover vegetables we had in the fridge.

Ingredients

1 package Rice Noodles

4 ounces of boneless skinless chicken breasts, chopped into bite sized cubes

6 tablespoons sesame oil

3 tablespoons soy sauce

1/4 head of cabbage

2 large carrots, peeled and diced

1 large yellow onion, chopped

Directions

1. Heat water on high and boil noodles.
2. Drain and set aside.
3. Heat 3 tablespoons of sesame oil in a large skillet over medium heat.
4. Add 2 tablespoons of soy sauce and chicken and saute for 3-5 minutes or until all sides are beginning to cook.
5. Add remaining vegetables and stir frequently. Cook for another 5-10 minutes or until chicken and vegetables are cooked.
6. Add noodles, remaining soy sauce, and sesame oil. Cook another minute or two and serve immediatly.
   

Simple Weekday Meal - Philly Cheese Steak Sandwich

I love this meal because it is so versatile and super fast. You can mix and match with different meats, vegetables, breads and cheeses. Try a ham and Swiss with mushroom and pineapple or chicken with brie and apples. It's all good!

Ingredients

1 green pepper, sliced into long thin strips
1 red pepper, sliced into long thin strips
1 medium yellow onion, sliced into long thin strips
French bread, cut into 8" pieces
provolone cheese, slices
1/2 pound roast beef (preferably from the deli)
2 tablespoons EVOO
1 tablespoon Lemonaise or Mayo

Directions

1. Turn Broiler on.
2. Heat EVOO over medium heat.
3. Add onions and cook for 5 minutes.
4. Add peppers and cook for another 3-5 minutes or until onions are cooked thoroughly and the peppers are slightly tender.
5. Lay a thin layer of mayo, Lemonaise or EVOO on bread.
6. Layer slices of roast beef onto bread, then top with the vegetable mixture and finally cheese.
7. Broil open faced for 5-1o minutes or until cheese begins to brown and bubble.
8. Serve open faced with a side salad.