Wednesday, January 29, 2014

Simple Roasted Butternut Squash


1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 Tbsp olive oil
2 cloves garlic
salt & pepper, to taste

Toss all ingredients in a large bowl. Spread onto a baking sheet. Bake at 400 degrees for 25-30 minutes, until squash is tender and lightly browned.

Monday, January 20, 2014

Tomato & Zucchini Fritatta

*Adapted from

Serves: 4
Prep: 20 minutes

2 tsp olive oil
1 medium onion, diced
1 1/2 cups (7 oz) zucchini (about 2 zucchini), diced into matchsticks
4 large eggs
1 cup egg whites
1/4 cup Asiago cheese, grated
salt & fresh pepper
2 medium vine-ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

1. Preheat oven to 400 degrees. Sautee onion in 10-inch skillet (oven safe skillet) with oil over medium-low heat until slightly golden, 8-10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2-3 minutes or until the moisture dries up, stirring occasionally.
2. In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper. Pour eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16-18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Spinach Steak Salad

I'm jotting this down here so I can remember an easy weeknight dinner that can be adapted for just me for lunches.

beef (any form of steak*), seasoned with Cajun seasoning and then broiled/grilled
cherry tomatoes, halved
small amount of red onion, thinly sliced
light blue cheese dressing

Combine however desired, then eat!

*The first time I made this I used skirt steak and it was delicious!