Chicken broccoli and cheese on a biscuit

Morning snack - Stonefield berry yogurt and spinach, egg and cheese bake

Lunch - Chicken broccoli and cheese on a biscuit, almonds, datelets, pomegranate

Afternoon snack - Cortland apples

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I've been terrible about posting lately.  I just started a master's program in nutrition at American University and have just been exhausted trying to keep up with everything.  I hope today's post makes up for it a little.  I made the following two recipes in less than 25 minutes.  What's great is that I now have multiple meals done!

Spinach, egg and cheese bake

Makes 6 servings

Ingredients

1/3 c chopped fresh baby spinach

3 Tbs shredded Mexican mix cheese

4 medium eggs

salt and pepper to taste

Method

Set oven to 375 degrees.  Combine all ingredients in a bowl.  In a muffin tin, add 2 tablespoons of the mixture to each slot.  (I used silicone molds, but you can use cupcake liners for an easy traveling meal!)  Bake for 12 minutes.  Enjoy!

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Chicken broccoli and cheese on a biscuit

Makes 8 servings

Ingredients

1/2 cup baked chicken cut in cubes

1/3 cup quinoa

3/4 cup chopped steamed broccoli

1/2 cup shredded sharp cheddar cheese

1 can of biscuits (I used homestyle, Wegman's brand)

salt and pepper to taste  

Method

Set oven to 375 degrees.  Combine all ingredients in a bowl.  Use 1/2 a biscuit in each muffin slot to make the base of the bake.  Add a little less than 1/4 cup of the mixture to each muffin slot.  Bake for 15 minutes.  Enjoy!

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As many of you know, I'm a vegetarian so I made myself a vegetarian version.

Makes 4 servings

Ingredients

1/2 cup chopped steamed broccoli

1/2 cup shredded sharp cheddar cheese

1/3 cup quinoa 

salt and pepper to taste

Method

Set oven to 375 degrees.  Combine all ingredients in a bowl.  Use 1/2 a biscuit in each muffin slot to make the base of the bake.  Add a little less than 1/3 cup of the mixture to each muffin slot.  Bake for 15 minutes.  Enjoy!

Limed Black Bean, Sweet Potato and Corn

Morning snack: Stonefield yogurt and mixed nuts (almonds and pistachios)

Lunch: Limed black bean, sweet potato and corn, quesadilla and pomegranate

Afternoon snack: Triscuits with almond butter, honey and a sprinkle of cinnamon and clementines

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Limed black beans, sweet potato and corn

Ingredients

2 medium sweet potatoes, peeled, diced and steamed

1 cup steamed corn

2 cups black beans

1 tsp cumin

1 tsp paprika

3 1/2 TBS fresh lime juice

salt to taste

**1/4 tsp cayenne pepper if you and the kids can take it

Method

Place everything, except the sweet potatoes, in a bowl and combine.  Because the sweet potatoes are steamed they are a bit fragile.  Gently fold in sweet potatoes and enjoy!!  

Alternatively, if you want the sweet potatoes to be a bit more firm you can bake them.  To bake the sweet potatoes line a baking sheet with foil and set the oven to 425 degrees.  Rub diced raw sweet potatoes with olive oil, making sure to coat evenly.  Sprinkle the sweet potatoes with cumin, paprika and cayenne pepper (if applicable).  Bake in the oven for about 15-20 minutes, depending on how small the sweet potatoes are diced.

This concoction is great hot or cold, it's especially delicious on corn tortillas, or maybe that's just the Mexican in me.