Here we are, mid-way through the week, always a nice feeling knowing its just cruising from here until the weekend. Wednesday also happens to be the day my sister frequents our house for dinner (or sometimes us to her house). Since we are always trying some new Pinterest deal or one of moms old recipes, I figured I would find a neat way to showcase our masterpieces and get our great finds out to others. So check back here each week for the next installment of Wednesday Night Dinners from our kitchens to yours!
Okay, the last couple weeks have been a bit.. well.. hectic. Prepping for vacation, actual vacation, trying to convince myself I am home from vacation and need to get back to the daily grind (you know how that goes…), so the fridge has been scarce and my motivation at a near zero for cooking. Sister came by this week for dinner and collectively we had everything to turn this out. So good, and both our husbands approved (although mine requested more meat next time.. of course).
Here’s what you’ll need…
- 1 1/2 cups cooked quinoa
- 4 eggs (you can substitute up to 2 eggs with egg whites only)
- 1/2 cup bell pepper (we used both red and green)
- 1/2 cup diced onion (we used white)
- 1 cup zucchini
- 1 cup shredded sharp cheddar (we probably used more like 2 cups.. we love cheese!)
- 3/4 cup diced ham (or like us … Canadian bacon the whole package…)
- salt & pepper
- whatever-you-want you could add a million other things or swap veggies out. We thought about broccoli & cauliflower, we also considered yellow squash, really whatever you have in your fridge would be yummy.
Pre-heat the oven to 350. Cook the quinoa according to package directions. Dice/chop/shred everything and mix with your eggs in a large bowl. Add in the cooked quinoa and stir until nicely mixed. Add in cheese (about 1/2) and stir. The original pinterest recipe that we were following (or lack there-of) called for “mini” quiche done in mini cupcake trays but we got a little too excited about all the veggies and had a ton so we opted for a pie pan as well as 2 mini pyrex 4″ squares. Please note: this mixture did not rise, like at all. I guess we assumed because normal quiche does and it has 4 eggs, but it didn’t. so you don’t need to leave extra room when filling, we could have easily done ours in just the pie dish! Really who cares what the shape is.. it’s freaking delicious! Although, the cupcake size route would be great for work lunches or quick breakfasts!
Anyway, once everything is mixed in and seasoned with your salt and pepper, bake in the oven for about 15-20 minutes, possibly up to 30 depending on what shape/size pan you choose.
This is a go-to, easy, 4 ingredient (plus chicken duh!), goes-with-anything meal that we love!
- 4 chicken breasts (or about 6-8 chicken breast tenders)
- 1 cup of greek yogurt
- 1/2 cup Parmesan cheese
- salt/pepper to taste
- 1 tsp. garlic powder or Optional: Mrs. Dash – any flavor
Pre-heat the oven to 400°, combine yogurt, parm, salt, and pepper (and optional Mrs. Dash flavoring) in a medium sized bowl. Spray a pyrex dish large enough to hold all your chicken with out it touching too much (I usually use the 9×13) with non-stick cooking spray or lightly oil with coconut oil. Coat each chicken breast with a med to med-thick layer of the yogurt mix and place in your baking dish. Once all pieces are coated, if there is extra yogurt mix I spread it evenly on the tops of the chicken breasts.
The thicker your yogurt mix the longer your chicken will take to get brown/crispy on top, but it will be super juicy inside! Bake for about 30-45 minutes, depending on how thick your chicken pieces are. I typically add a little extra parm to the top in the last 10 minutes or so, or a sprinkle of shredded mozzarella would be good too! Enjoy!