Perfect Spring Brunch

This light, easy spring brunch was delicious, and was made possible by Aldi’s sale on hams (50% off).

The refrigerated ham came with glaze for baking. It was pretty quick to bake, then glaze during the last 15 minutes of baking. My trick is to wrap the dish or tray you use to bake your ham in aluminum foil until you glaze it. That will keep the ends of the ham from getting burnt.

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While the ham was baking, I made a quick pie dough, then I diced up a medium onion and layered onto the bottom of the pie crust. I thinly sliced two medium zucchinis and two medium squash, layered them in my pie pan over the crust, then added my quiche mixture:  6 eggs, 1 cup milk, dashes of salt, black and white pepper and 1 tsp. of ground mustard. I baked the quiche in a 350-degree oven for about 50 minutes until a toothpick inserted into the middle came out clean.

Once both were finished, it was the perfect light spring brunch.

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Trying EveryPlate’s Dinner Kit Service

I’ve tried a few meal prep kit services, but have found them to be too expensive for the amount of food you receive. I wasn’t planning to subscribe to another one, but I came across a great deal for a dinner kit service called EveryPlate. This service has the lowest serving cost I’ve seen, so I wanted to try out the quality of the ingredients.

EveryPlate offers a two-person and four-person plan with three meals per week. Recipes are healthy and menus can be customized to minimize pasta and gluten. You can choose your three meals from a selection of five. Selections include old-fashioned favorites, like Steak Frites, Bistro Burgers and Tomato Soup with Grilled Cheese Sandwiches, as well as exotic flavors like Balsamic Steaks with Bruschetta Toasts and Roasted Zucchini and Beef Banh Mi Bowls.

The preparation for each meal was relatively quick and easy. All the vegetables, meats, sides and spices were included, as well as recipe cards with a few quick steps. The recipes from my first box were Garlic-Rosemary Chicken with Roasted Root Veggies, Skillet Apple Pork Chops with Sweet Potatoes and Lemony Green Beans and Beef Banh Mi Bowls with Sriracha Mayo and Pickled Cucumber. Each recipe card walks you through all the steps of preparation, although in some cases I found that my own method of multitasking in the kitchen was more time-effective (i.e. chopping vegetables while meat or pasta is cooking).

The ingredients were very good quality and everything was packed with cold packs to keep the items fresh. The only things needed were occasionally some butter, oil, milk, etc.

Here’s a taste of my first EveryPlate box:

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Stay tuned for a cook-through and review of my next box!

 

The Chesapeake Goat Omelette

This delicious breakfast was created by my husband, who mixed one up for me this weekend 🙂

You can use egg whites (which is how my husband made ours) or whole eggs.

Ingredients:

5 eggs or equivalent amount of egg whites

8 oz. crab meat or imitation crab meat

4 oz. crumbled goat cheese

dash of salt

dash of pepper

1 tsp. Old Bay seasoning

Preparation:

Heat a saucepan over medium heat. Add eggs or egg whites and cook for 1-2 minutes until the egg just begins to set. Add the crab or imitation crab and goat cheese, spreading both evenly throughout the pan. Cook another 1-2 minutes until nearly set. Sprinkle with salt, pepper and Old Bay seasoning, then fold one side of the omelette over the other and flip it gently to the other side to cook. Cook another minute or two until done, then slide it onto a plate. Cut in half and serve to your better half!

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Greek Chicken Pasta Salad

This was so quick and easy I had to share! Cook a box of fusilli or other small pasta (the pasta I used was gluten-free). While that was boiling, I chopped a cucumber, half of a red onion, artichoke hearts, tomatoes and some cooked chicken and tossed them into a big bowl. I added a small can of black olives, then drained and cooled the pasta. I drizzled on some olive oil, some balsamic vinegar and some honey, then added a few dashes of salt, black pepper, a container of feta cheese and some Italian seasoning (basil, oregano, etc.). And voila! A simple healthy lunch.

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Ingredients:

1 lb. chicken breast, cooked and diced

1 box fusilli or other small pasta, cooked, drained and cooled

1 small can diced black olives

1 medium cucumber, diced

1/2 medium red onion, diced

1 small container cherry tomatoes, halved

1 small container feta cheese

1 small jar artichoke hearts

2 tbsp. olive oil

4 tbsp. balsamic vinegar

3 tbsp. honey

salt, to taste

pepper, to taste

Italian seasoning, to taste

Preparation:

Mix all ingredients in a large bowl and enjoy!