Spinach and Artichoke Frittata

Yield 4 to 8 servings


Ingredients:

10 large organic eggs
1/2 cup mascarpone
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh tarragon
1 tsp sea salt
2 Tbsp olive oil
6 oz. marinated artichoke hearts, chopped
5 oz. container baby spinach, roughly chopped

Directions:
1) Heat the broiler to high and place a rack in the center of the oven.
2) Whisk together the eggs, mascarpone, basil, tarragon and 1/2 teaspoon salt in a medium bowl. Set aside.
3) Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

Chicken Parmesan

Serves:4

Ingredients:
4 (4oz) chicken breasts, boneless, skinless
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp sea salt
1/2 tsp garlic salt
1/2 tsp dried oregano leaves
1/4 cup almond flour
1/4 cup panko bread crumbs
2 Tbsp Parmesan cheese
1/2 cup almond milk or buttermilk
1 large egg
1 Tbsp olive oil
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

Directions:
Preheat oven 425 degrees F, combine onion powder, garlic powder, black pepper, sea salt, oregano, almond flour, panko bread crumbs, 2 Tbsp Parmesan cheese in a shallow dish; mix well, set aside.  
Combine milk and egg in a shallow dish; whisk to blend.
Dip each chicken breast into the milk mixture; then dredge in spice mixture, set aside.
Heat oil in large, ovenproof skillet over medium-high heat.  Add chicken breast, cook 3-4 minutes, turn chicken.
Place skillet in oven, bake for 10 minutes.
Remove chicken, put oven to 350 degrees F, place chicken in a medium backing dish.
Top chicken with tomato sauce and cheeses, cover with aluminum foil, bake 10 minutes or until cheese is bubbly and chicken is heated through.
Serves with vegetables, noodles or spaghetti squash

Tomato Basil Soup

Serving 4 (1cup each)

Ingredients:

3 Cups Tomato Sauce
1 Cup Low-Sodium Organic Vegetable Broth
1/2 Cup Reduced Fat (2%) Plain Greek Yogurt
4 Tsp Shredded Parmesan Cheese
4 Tbsp Sliced Fresh Basil Leaves

Directions:

Combine Tomato Sauce and broth in large saucepan; cook, over medium-low heat, stirring frequently, for 5 to 8 minutes, or until it reaches a gentle boil. Reduce heat to low.  Add yogurt. Mix well; cook, stirring frequently, for 1 minute or until heated through. Do not boil.  Top each serving with 1 tsp cheese and 1 tbsp basil.