Arugula and Mushroom Frittata

This is a perfect way to start any day! Give this protein packed, simple recipe a try!

 

Ingredients 

5 eggs
1 tbsp olive oil
1/2 cup arugula
1 cup sliced baby bella mushrooms
1/2 cup Gorgonzola cheese
1/4 cup milk
Salt and pepper to taste

Preheat oven to 375 degrees. Saute the arugula and mushrooms in olive oil, salt and pepper. Whisk the eggs and milk in a bowl and once the vegetables are softened pour the eggs into the pan. Generously sprinkle the Gorgonzola over the eggs and transfer the pan to the oven. Bake for about 15 minutes until the eggs are fluffy and golden. Let the frittata rest a minute before serving. For a refreshing kick I paired this simple and healthy breakfast with a vitamin rich pink grapefruit. 
 

Breaded Chicken Cutlets and Quinoa Stuffed Tomatoes

This dish is healthy, quick, and easy! Oh yea and delicious!! This is a perfect week night meal and can even be prepared ahead of time.

Baked Chicken Cutlets

1 package thin sliced boneless skinless chicken breasts
Ken's Lite Caesar dressing
2 c whole wheat bread crumbs
1/4 c grated Pecorino Romano
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
Dash hot pepper flakes
Salt and Pepper
1/2 c Gorgonzola crumbles

Marinade the chicken in the dressing for about an hour. Combine the breadcrumbs and all the dry ingredients together in a bowl. Once the ingredients are well blended coat the chicken with the breadcrumb mixture and align on a non-stick baking sheet.  While preheating the oven to 375 degrees you can prepare your stuffed tomatoes. The great thing about these two dishes is that you can cook them simultaneously in the oven. Once the tomatoes are ready place them and the chicken in the oven and cook for about 10-15 minutes. Garnish the breaded chicken with additional Gorgonzola crumbles and Bon Appetite!

Quinoa Stuffed Tomatoes

1c Quinoa uncooked
2c water

1 chicken bouillon

¼c diced red onion

½ head asparagus stalks diced

1/2c Gorgonzola

4 vine ripe tomatoes (hollowed out) 
Salt and Pepper

Combine the quinoa, bouillon and 2 cups water in sauté pot and bring to a boil. Once the water comes to a boil, cover, reduce heat to low and simmer for about 15 minutes. After 5 minutes add the onions and asparagus and continue to simmer. Once the quinoa is finished cooking, remove it from the heat and mix in the Gorgonzola. Spoon the quinoa mixture into the hollowed out tomatoes and place them in a shallow baking pan. Bake the tomatoes in the oven on 375 degrees for about 15 minutes or until desired tenderness. Serve atop a crisp bed of arugula.

Grilled T-bone topped with Gorgonzola

     Sometimes there's nothin better than some serious meat and potatoes! I simply grilled this mouthwatering T-bone steak and topped it off with some creamy Gorgonzola crumbles. Everything is better with Gorgonzola. Of course no steak would be complete without my roasted red garlic mashed potatoes. I decided to add some scallions to the potatoes for some extra flavor. Since the T-bone steak is a meal in itself I decided to pass on the vegetable and caramelized some red onion and sliced portobellas. In order to add a little sweetness to the onions and mushrooms, I simmered them in balsamic vinegar as well as olive oil. I have to say this dressed up version of meat and potatoes was a huge hit.