Recipe Source

Wow – it’s been awhile since I’ve posted anything other than a meal plan.  I just haven’t had the motivation lately, I guess.  Maybe I just needed a blogging break. 

However, my garden has kicked into high gear in this past week.  And the one thing that we always (never fails) have an over-abundance of?  Zucchini!  With only two of us in the house, I’m always struggling to find different ways to use it, or begging my friends and family to take some off our hands!  I know there are so many ways that zucchini can be used.  So, this year, I’m going to try to explore them all. (Okay, maybe not all, but a lot!)

Yesterday I really wanted to find a different recipe for zucchini for dinner.  For some reason the fact that we had a can of butter beans was sticking in my mind, so I put the two together, and found this!  I guess this is basically like a quiche (though, TBH, I’ve never made or actually had quiche) without the pie crust.

J and I both thought it was very good.  And it was quite filling!  It’s also very easy to make.  Just mix everything together, pour into a pie tin and bake!

2 c grated zucchini (try to squeeze out as much water as you can)
1 small onion, finely diced (about 1/4-1/2 c)
1 can butter beans, drained and rinsed
1/4 c shredded cheese (I used colby and monterey jack)
1/2 c self-rising flour
3 eggs
2 T olive oil
1/4 t salt

Preheat oven to 350 and lightly grease a pie pan or 9″x9″ baking dish.

In a large bowl, mix the zucchini, onion, beans, cheese and flour.

In a small bowl, whisk together the eggs, olive oil and salt.  Then pour your egg mixture into the zucchini mixture, and stir well.

Pour into your pie pan and cook for about 30 minutes, until top is lightly golden.  Cut into 8 triangles and enjoy!


Recipe from

Brinner!  Or is it Dinfast?  Whatever… I love breakfast for dinner.  Breakfast is definitely my favorite meal of the day… honestly, I could live off of egg and cheese bagel sandwiches.  Just ask J! 🙂

This casserole was really good, flavorful and extremely easy to put together.  Perfect for a weeknight meal.  It has sausage, garlic, shallots, eggs, cheese, sun-dried tomatoes, and my addition of sweet peppers and mushrooms.

1 lb Italian sausage
1/4 c shallots, chopped
2 cloves garlic, minced
1 sweet pepper, diced
3-4 button mushrooms, chopped
1/2 c sun-dried tomatoes (oil-packed), chopped
2 t dried parsley
5 large eggs
3 large egg yolks
1 c half n half
1 c whipping cream
2 c shredded mozzarella
1/2 t salt

Preheat oven to 375 and lightly grease a 13×9 baking dish.

Saute sausage in skillet for about 3 minutes.  Add the shallots, garlic, pepper, mushrooms and cook for about 3 more minutes, until sausage is cooked through and veggies are tender. 

Stir in the sun-dried tomatoes and 1 t parsley and cook one more minute.  Spread sausage mixture in baking dish.

In a large bowl, whisk together eggs, egg yolks, half n half, whipping cream, 1 1/2 c mozzarella and salt.  Pour over sausage.

Top with the remaining parsley and mozzarella.  Bake for about 30 minutes, until knife inserted in the middle comes out clean.  Let sit for 5 minutes and serve hot.

Recipe from Tasty Kitchen

Curry isn’t something that I use much, maybe once, ever.  But I really like the flavor of it!  I had red curry powder in my spice cabinet, so that’s what I used here.

I like the addition of the apple to give it a bit of crunch and sweetness, and the cayenne gives it just a hint of spice. 

I hard boiled the eggs for this on Sunday, then put together the egg salad on Wednesday for dinner.  It’s nice to be able to do things in advance, so I have more time on the weeknights that isn’t spent in the kitchen. 🙂

12 hard boiled eggs, peeled and chopped
1 Granny Smith apple, chopped
1/2 c red onion, finely chopped
2/3 c mayonnaise
Juice of 1/2 lime
1 T curry powder
2 t whole grain or Dijon mustard
1/2 t salt
1/8 t cayenne

Whole wheat sandwich wraps
Tomato and/or lettuce

In a large bowl, mix the egg, onion and apple.  In a small bowl mix the mayo, lime juice, curry, mustard, salt and cayenne.  Pour the mayo mixture into the eggs and gently stir to combine well.

Place the egg salad in your wrap, top with tomato and/or lettuce and roll up to eat!

Recipe from Cara’s Cravings

I’m loving all of these great meatless recipes that use eggs that I’ve been getting from Cara’s blog. 🙂

As soon as I saw this I knew I had to try it. Eggs, portobellas, and brie!  Delicious!

This was a really simple dish to throw together.  The longest part was caramelizing the onions.  However, if you don’t have the right size/shape mushroom, this can be very difficult.

I had one that was very deep, and the other was pretty flat.  When I cracked the egg into the flat mushroom, it immediately leaked into the pan.  However, it help well in the deep portobella. I had to improvise with the other by starting to cook the egg in a pan, then carefully transferring it into the mushroom.  It worked out okay. 🙂

2 large portobella mushroom caps, gills and stems removed and gently cleaned (careful not to break these!)
2 T balsamic vinegar
1 T olive oil
1 clove garlic, minced
1/4 t herbs de provence
Dash of steak seasoning
2 large eggs
2 ou brie cheese, thinly sliced
Small onion
1 T olive oil

Slowly carmelize the onion in a small skillet with hot olive oil over medium/low heat.  This will take about 30-35 minutes.  Stir occasionally.

Whisk the olive oil, vinegar, garlic, herbs de provence and steak seasoning in a small bowl.  Brush over mushroom cap, then set on a baking sheet (stem side up) and pour the remaining marinade over top. Let sit for 20 minutes.

Preheat oven to 400 degrees.  Place mushrooms on a baking sheet, stem side down, and roast for 10 minutes. Flip mushrooms over, and carefully break egg into the mushroom cap. Return to the oven for 5-10 minutes, until egg is cooked through.

Top with the onion and brie.  Return to oven until cheese is melted.

I served these with a very simple salad of spring mix, blueberries, toasted sesame seeds and raspberry vinaigrette.

Recipe from Cara’s Cravings

This is another recipe that takes us out of our comfort zone.  As I was preparing it, J walked in the kitchen, looked at everything I had prepped, and said, “That’s a lot of vegetables.  Is that it?”  I just laughed and said “yep, that’s it.  And some bread.”  He loves bread, so it was all okay. 🙂

But we both really liked this dish.  He mentioned it would be great with cheese.  And I agree that a crumbly cheese like feta would taste delicious in this dish.

This is one of those dishes where you can kind of create it as you like it.  Want zucchini instead of eggplant?  Do you like a different mixture of peppers?  Maybe you like spicier or milder? Go right ahead! I think you can do a lot with this simple recipe.

I loved the idea of whole garlic cloves.  They were so good spread onto the bread I served with it. 🙂

1/2 T olive oil
1/2 large onion, diced
1 cubanelle pepper, diced (I couldn’t find cubanelle, and I’m sorry but I have no idea what kind of pepper I grabbed instead)
1 jalapeno pepper, diced
1 red bell pepper, diced
1 small eggplant, diced
5 cloved garlic, minced
8 cloves garlic, peeled and left whole
1 t cumin
1/4 t coriander
1/4 t oregano
1/2 t paprika
Pinch cayenne pepper (if desired)
1 28 ou can whole, peeled tomatos
4 large eggs

In a large saucepan or dutch oven, heat the oil over medium heat.  Add the onion, followed by the peppers as you dice them.  Mix in the garlic and spices, stirring for about 1 minute to coat everything.

Mix in the whole tomatos.  Press with a wooden spoon to break them up.  Bring to a boil, then reduce heat, cover and simmer for 15 minutes.

Remove cover, take the heat up to medium-high for 5 minutes, to thicken.

Break the eggs over the top – may be easier if you break them into a bowl, then pour over the veggies.

Cover again for about 5 minutes.  Egg yolks should be soft, but not runny.

Scoop into bowls and serve with bread.

Recipe from

This is a really good and easy (and healthy!) egg salad recipe. It’s great for me to bring in my lunch on a sandwich, and would be excellent stuffed in a pita. I doubled the recipe and I got about 3 cups worth.

1/2 c fat-free cottage cheese
2 T skim milk
2 t mustard
8 hard boiled egg whites, diced
2 hard boiled egg yolks
4 T chopped green onion
4 T finely chopped celery
Dash curry powder
Fresh ground pepper
1/2 t salt

Mix the cottage cheese and milk until smooth. You can use a hand mixer or throw it in the food processor or even a blender.

Next blend in all other ingredients except the egg whites.

Add the egg whites last, and mix well.

Mmmmm… I love Deviled Eggs. My husband (who from now on will be known as J because I’m too lazy to type ‘my husband’) volunteered to make these this year.

He just made the traditional style, but they were so good!

12 hard boiled eggs
1/2 c mayo (we used light)
1 T dijon mustard
salt and pepper
dash of cayenne
Paprika, to be sprinkled on top

Peel the eggs and cut in half length-wise.

Scoop out the yolk and mix it with the mayo, mustard, salt and pepper and cayenne. Place the egg whites on a platter or baking sheet.

Spoon the yolk mixture into the egg whites. Refrigerate until ready to serve.