Active: 15 mins
Total: 45 mins
Servings: 8

Ingredients

• 1 (9 inch) frozen whole-wheat piecrust shell
• 1 (8 ounce) package microwavable fresh broccoli florets
• 1 ½ teaspoons olive oil
• 1 cup chopped sweet onion (from 1 large onion)
• 4 large eggs
• ½ cup evaporated milk
• 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Directions

• Step 1: Preheat the oven to 400 degrees F. Let pie crust thaw at room temperature for 10 minutes. Place in a preheated oven, and bake until lightly browned, 10 to 15 minutes. Let cool slightly, about 10 minutes. Reduce oven temperature to 375 degrees F.
• Step 2: Cook broccoli according to package directions, until tender-crisp, about 3 minutes. Coarsely chop larger pieces.
• Step 3: Heat oil in a large skillet over medium-high; add onion and cook until light golden, 8 to 10 minutes.
• Step 4: Whisk together eggs and evaporated milk in a medium bowl. Stir in broccoli, onion, cheese, salt and black pepper. Pour mixture into prepared pie crust.
• Step 5: Bake at 375 degrees F until just set and edges are golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Source: http://www.eatingwell.com/recipe/275920/make-ahead-broccoli-cheddar-quiche/

Active: 45 mins
Total: 1 hr 15 mins
Servings: 6

Ingredients

• 2 ½ teaspoons coriander seeds
• 2 teaspoons dried minced or sliced garlic
• 2 teaspoons dried oregano
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon Aleppo pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup diced Yukon Gold potato
• ½ teaspoon kosher salt, divided
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
• 3 cups baby arugula
• 8 large eggs
• ½ cup heavy cream
• ¾ cup crumbled feta cheese

Directions

• Step 1: Preheat the oven to 375 degrees F. Coat six 6-ounce ovenproof ramekins with cooking spray and place on a rimmed baking sheet.
• Step 2: Finely grind coriander and garlic in a spice grinder or with a mortar and pestle. Transfer to a bowl and stir in oregano, nutmeg and Aleppo.
• Step 3: Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, potato, 1/4 teaspoon salt and 1 tablespoon of the spice blend. Cook, stirring occasionally, until browned around the edges, about 7 minutes. Add zucchini, 1/4 teaspoon salt and 1 tablespoon of the spice blend; cook, stirring often, until lightly browned but still firm, 5 to 6 minutes. Add arugula and stir until wilted, about 2 minutes.
• Step 4: Meanwhile, whisk eggs in a large bowl until blended. Whisk in cream and the remaining spice blend.
• Step 5: Divide the vegetable mixture and half of the feta among the prepared ramekins. Pour in the egg mixture and top with the remaining feta. Bake until the frittatas are just set in the center, about 25 minutes.

Tips Equipment: Spice grinder or mortar and pestle; six 6-oz. ovenproof ramekins

Source: http://www.eatingwell.com/recipe/277177/mini-feta-potato-frittatas/

Active: 45 mins
Total: 45 mins
Servings: 4

Ingredients: 

• 2 ½ pounds celeriac (celery root), peeled
• 1 cup low-sodium chicken broth
• ½ cup dry white wine
• 1 pound chicken tenders
• 8 large cloves garlic, peeled
• 8 cups baby spinach
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 cup grated Parmesan cheese, divided
• ½ cup sour cream
• 3 tablespoons unsalted butter
• ⅛ teaspoon ground pepper
• 1 pinch Pinch of freshly grated nutmeg
• 1 tablespoon chopped fresh parsley

Directions

• Step 1: Put a large pot of water on to boil. Using a spiral vegetable slicer, cut celeriac into long strands. You should have about 10 cups of celeriac “noodles.”
• Step 2: Combine broth, wine, chicken tenders and garlic in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.
• Step 3: Meanwhile, cook the “noodles” in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Transfer to a colander and let drain for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.
• Step 4: Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces.
• Step 5: Puree the garlic and broth with an immersion blender or in a blender until smooth, about 1 minute. (Use caution when blending hot liquids.) Bring the mixture to a simmer over medium-high heat. Add cornstarch mixture and cook, whisking, until slightly thickened, about 1 minute. Whisk in 3/4 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute.
• Step 6: Drain the vegetables, if necessary. Pour the chicken mixture on top. Serve topped with the remaining 1/4 cup Parmesan and parsley.

Source: http://www.eatingwell.com/recipe/277154/creamy-chicken-celeriac-noodles/