{Broccoli Quiche with Onions and Red Pepper}

Happy St. Patricks Day everyone!  I hope you are all wearing green today, so you don't get pinched!

I have been sitting on these pictures, and this quiche recipe for about a week now, or maybe even two!  I made this delicious quiche the night of the Academy Awards for Derek, my sister and I.  We all loved it, but I have to say I was not in love with any of the pictures I took!  But hey, I am not going to let a few mediocre pictures keep me from sharing this delicious, and lightened up broccoli quiche with you all!

Quiche - it is kind of a funny word, one that makes me laugh when I say it.  In fact when Derek and I were heading to my sisters to watch the Academy Awards, we talked about how weird of a name it was, and even said the word "quiche" a bunch of different ways.  It was pretty amusing, in fact I am laughing to myself right now as I type this!  This quiche is lightened up by using skim milk, and egg whites, and is chalk full of veggies.  Serve this quiche for brunch with fruit or for dinner with a side salad.  This quiche is sure to please a crowd.  

Broccoli Quiche with Onions and Red Pepper

Brunch N'Cupcakes 

Serves 8 

Ingredients:

1 Pie Crust (Whole Wheat is best) 

3 Egg Whites 

3/4 Cup Skim Milk 

1 Onion - Chopped

1 Head Broccoli - Chopped

1/2 Cup Red Pepper - Chopped

1/2 Cup Reduced Fat Sharp Cheddar 

1/3 Cup Swiss Cheese 

1 Teaspoon Salt 

1 Teaspoon Pepper

Directions:

1- Preheat oven to 350 degrees. 

2- In a skillet coated with cooking spray sauteé onion until tender.  Add broccoli, and pepper to the skillet and continue to sauteé until veggies are tender. 

3- Pour veggies into pie crust.  In a measuring cup combine egg whites, and skim milk.  Stir cheddar cheese into milk and egg mixture.  Pour over vegetables in pie curst.  Sprinkle top of quiche with swiss cheese and place quiche in the oven. 

4- Bake quiche for 45-50 min until quiche is set, and top of quiche is browned. 

Enjoy! 

Check out these other delicious quiche recipes from around the web!

Cheesy Spinach Quiche - Sally's Baking Addiction 
Spinach Caramelized Onion and Feta Quiche - Cooking Light 
Asparagus, Spinach and Feta Quiche - Two Peas & Their Pod 

{Baked Stuffed Lemon Chicken}

I really have no excuse for not blogging this week except for the fact that life simply got in the way! I feel as though I blinked and it was Friday, and I know I feel like I say that a lot but this week truly flew by.  And while life is always changing, and moving at warp speed, I still feel like I have been taking more time in these past few weeks to connect with the people I care about most in my life.  

In fact while we are on the topic of life and moving at warp speed, I realized the other day I am approaching my two year anniversary at work (I know crazy, right).  And as I came to this realization I slowly found myself  reflecting on how far I had come over the past two years, and how much I have grown as a person!  It is funny how you don't realize how much you have actually changed until you sit and take the time to reflect!  Crazy!  You know what else is crazy? It is crazy how good this stuffed chicken is, and how easy it is to make!  The finished dish is a work of art and would be a great recipe to serve at a smaller dinner party to "wow" your guests!  I made it for Derek and I as a cozy dinner in.  Serve the chicken alongside your favorite steamed veggies (ours are broccoli, cauliflower and carrots) and dinner rolls if you so desire!  This lovely stuffed chicken tastes as good as it looks, and it truly is a lovely presentation with the pops of red from the cranberries, and the green from the spinach!    

Baked Stuffed LemoChicken 

Brunch N'Cupcakes 

Serves 2-4

Ingredients:

2 Chicken Breast Pounded flat (I used a rolling pin for this) 

1 Cup Spinach Chopped 

1/2 Onion Chopped 

1/2 Cup Artichoke Hearts Chopped 

1/4 Cup Cranberries 

1/4 Cup Feta 

2 Tablespoons lemon juice 

2 Garlic Cloves Minced 

Lemon Pepper, Salt and Garlic Powder 

Directions:

1 -Preheat oven to 350 degrees. 

2- In a medium sized skillet heat a teaspoon of olive oil.  Sautee onion until translucent, add in garlic sautee until flavorful.  Stir in chipped artichoke hearts, and heat for 2 minutes.  Add chopped spinach  and cook spinach with artichoke and onion until wilted.  Stir in cranberries and feta, and set chicken stuffing to the side.  

3- Brush both sides of each chicken breast with about a teaspoon of olive oil and lightly sprinkle each chicken breast with salt, pepper and garlic powder.  Place both chicken breasts in a baking dish lined with parchment paper.  

4- Place half of the spinach stuffing on one half of one chicken breast, fold the other half of the chicken breast over the stuffing and stick with a toothpick.  Do the same with second chicken breast.  Bake for 35-40 min or until chicken is cooked through.  Make sure you cut into the thickest part of the chicken to check for pinkness!   Serve with lemon wedges to bring out the lemony flavor! 

Enjoy! 

{Peanut Butter Oatmeal Bites with Chia Seeds, Chocolate Chips and Cranberries}

The Girls on the Run Spring season has officially started!  We are about a week into the season, and I'm thrilled to be serving with GOTR as a coach again!  I love being able to spend a few hours with the GOTR girls, it is such a blast to watch these girls grow over the season, and to watch the team begin to act as one unified group!

Since GOTR has started up again, I need easy and packable snacks that will keep my energy up  all through practice!  Generally I am heading straight to the gym after GOTR practice, so my snack needs to be substantial enough to keep me moving, but light enough, so I don't feel weighted down!   I have found that a mix of carbs and protein is just the answer to my snack needs on long, busy days!  These tiny peanut butter oatmeal bites are packed full of flavor and good for you ingredients like oatmeal, chia seeds, peanut butter and honey!  These flavor packed bites get a little chocolaty goodness from semi sweet chocolate chips, and a zing from dried cranberries!  Make a batch and store in an air tight container for about a week!  They are the perfect power snack that can easily be thrown in your gym bag, work bag or purse!  

Peanut Butter Oatmeal Bites with Chia Seeds, Chocolate Chips and Cranberries

Brunch N'Cupcakes 

Makes about 20 balls 

Ingredients:

1 1/2 Cup Rolled Oats

1 Cup Peanut Butter (I used Jiff Natural) 

1/3 Cup Honey (can add 1/2 cup if you would like a little sweeter) 

1/2 Cup Chocolate Chips 

1/2 Cup Dried Cranberries (no sugar added) 

1/4 Cup Chia Seeds 

Directions:

1- Combine peanut butter, oats and honey.  Mix together until well combined (I used my hand mixer) 

2 - Add in Chia seeds and again mix together until well combined (once again used hand mixer). 

3- Stir in chocolate chips and cranberries.  Line a cookie sheet with parchment paper and begin shaping "dough" into one inch balls.  Continue rolling dough into one inch balls until no dough remains.  Place in fridge for about an hour to allow balls to firm.  Store in an air tight container for about a week. 

Enjoy! 

{Banana Oatmeal Chocolate Chip Cookies}

Fridays after a long week call for a sweet treat!  And these cookies are just perfect for curing your sweet tooth, and will brighten any day.   All you need is a handful of ingredients, many of which I am sure you have in your pantry, and a little bit of time!  These cookies smell like sweet banana bread, and the melty chocolate adds a touch of decadence!  Make them today, just because it is Friday, and Fridays call for cookies!  Happy Weekend! 

Banana Oatmeal Chocolate Chip Cookies

Brunch N'Cupcakes 

Makes 12-16 Cookies 

Ingredients:

2 Mashed Banans 

1 Cup Rolled Oats 

3/4 Cup Flour 

1/2  Cup Brown Sugar

1 Teaspoon Baking Powder 

1 Teaspoon Vanilla 

1/2 Cup Chocolate Chips 

Directions 

1- Combined Oats, Flour, Brown Sugar and Baking powder in a large bowl.  

2- Add in your mashed banana and vanilla.  Stir until wet and dry ingredients are well incorporated. 

3- Add in chocolate chips. 

4- Drop Spoonfuls of batter onto a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for 16-20 min or until cookies are slightly browned. 

Enjoy! 

{Roasted Broccoli Naan Pizza, with Artichoke Hearts}

Pizza is one of those good old comfort foods and just so happens to be one of Derek's favorite foods! Derek and I don't agree on our pizza toppings (he loves meat and cheese, I lean towards veggies),  but we do agree on the fact that pizza night is one of the best nights!  Homemade pizza is one of my go to, no think meals I guess you could say.  I know that if I top naan, tortillas or store bought pizza crust with a variety of toppings that the end result will always be delicious!  

I also know that I am one of those people that prefers homemade pizza to store bought or take out pizza.  I love the freshness of homemade pizza, and love that you can create your own flavor combinations! The sky is the limit when it comes to pizza toppings.  

I mentioned above that I lean more towards veggies when it comes to pizza toppings, and this pizza is definitely up my veggie loving alley!  Whole wheat naan is brushed with olive oil and then topped with artichoke hearts, and roasted broccoli.  And the whole pizza is finished off with a blend of swiss and mozzarella cheese and a drizzle of siracha for a spicy punch!  With this recipe you can have a delicious comforting meal in less then an hour!  Make this pizza your next pizza night recipe! 

Roasted Broccoli Naan Pizza with Artichoke Hearts 

Brunch N'Cupcakes 

Serves 4

Ingredients:

2 Whole Wheat Naan Rounds (I used Authentic Naan Brand) 

1 1/2 Cup Broccoli Florets (about 1 head of broccoli) 

1/2 Cup canned artichoke hearts drained and chopped (squeeze excess water out) 

4 Teaspoons Olive Oil 

1/4 Teaspoon Salt 

1 Teaspoon Garlic

1/2 Teaspoon Chili Powder 

1/4 Cup Mozzarella Cheese 

1/3 Cup Swiss Cheese

Directions:

1- Place chopped broccoli in a large bowl.  Drizzle with 2 teaspoons of olive oil, salt, garlic, chili powder and fresh black pepper.  Toss broccoli in bowl until evenly covered with olive oil and spices.  

2- Spread broccoli out evenly on a baking pan.  Place in oven with broiler on high.   Roast for 10-15 minutes or until broccoli is tender and crispy.  

3- While broccoli is in the oven, place both naan rounds on a baking sheet.  Brush the top of each naan with 1 teaspoon olive oil.  Sprinkle with pepper and garlic.  

4- Top each naan with about 1/4 cup chopped artichoke hearts.  Once the broccoli is roasted, divide broccoli among pizza.  

5- Divide cheese among pizza, and place in oven.  With the broiler set on high, bake pizza for 3-4 minutes or until cheese is melted and slightly browned.  Pull pizzas from oven, drizzle with siracha and serve.  (each naan will produce 4 wedges.  One serving is 2 wedges)

Enjoy! 

{Treat; Monster Cookies}

Anyone celebrating Mardi Gras/Fat Tuesday today/tonight?  I have to say that I am not, I kinda forgot about Mardi Gras this year... Oops!  If I was still living in Indianapolis I would be celebrating Mardi Gras by enjoying the most delicious Chili Cheese Etouffee, from the best Cajun Creole restaurant, Yats!  If you live in Indianapolis you know what I am talking about! 

But alas, no Chili Cheese Etouffee for this girl!  But I do have some pretty delicious monster cookies sitting around my house!  These cookies are a spin off of my White Chocolate Peanut Butter Oatmeal Cookies!  My Monster Cookies are packed full of peanut butter goodness, and loaded with chocolate!  You might want to make a double batch, because these cookies won't be around for long!  

Monster Cookies

Recipe- Brunch and Cupcakes 

Ingredients:1 Cup Oats
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup M&M's
1/2 Cup Milk Chocolate Chips
3/4 Cup Peanut Butter
1 Egg
1/2 Cup Butter
1 Teaspoon Baking Soda 

Directions:
1- Preheat oven to 350 degrees
2- In a large  bowl combine brown sugar, peanut butter and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer, set aside
3- In another bowl combine your dry ingredients; Oats, flour, and baking soda.  Stir until combined.
4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are combined.  Set hand mixer aside and stir in chocolate chips and M&M's.
5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 8 minutes.  Remove from oven and smash cookies with the bottom of a glass.  Remember to press just enough to flatten the cookies, be careful.  Return cookies to oven and bake for another 6 minutes.   Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note, store cookies in and air tight container.
Enjoy! 

{Cinnamon, Honey, Cornmeal Pancakes}

I think it is safe to say that everyone lives for the weekends! I know I do, and I am a huge fan of weekends with absolutely no plans!  There is something wonderful about waking up on a Saturday morning, where you can enjoy a leisurely cup of coffee, and of course whip up a delicious homemade brunch!