Zucchini Frittata

INGREDIENTS 8 large eggs 1 refrigerated pie crust  1/2 cup shredded cheese for filling, 1/4 cup for topping 1/2 tablespoon minced fresh basil  1/2 tablespoon minced fresh sage  1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup vegetable or olive oil 3 small zucchini, thinly sliced 1/3 pound russet potatoes 2 green onions, chopped (optional)   LIST DIRECTIONS Preheat oven to 375 degrees. … Continue reading Zucchini Frittata

Classic Breakfast Casserole

Ingredients 1 pkg. Pillsbury Crescent Rolls 1 lb. sausage 4 eggs 3/4 c. milk salt and pepper, to taste 2 c. shredded cheese Directions  Grease casserole dish. Layer rolls on bottom of pan. Brown sausage, drain. In a medium sized bowl, beat eggs. Add 1 c. of shredded cheese and remaining ingredients. Mix thoroughly. Spread browned sausage over rolls. Pour egg mixture over sausage. Top … Continue reading Classic Breakfast Casserole

Heirloom Tomato & Herb Brunch Casserole

Ingredients 1 pound ground sausage 2 medium garlic cloves, minced 2 tbsp. chopped fresh basil, divided 1/2 tsp. sage 1 tsp. fresh chopped thyme 8 eggs 1 1/2 cup whole (or 2% milk) 2 cups shredded mozzarella (any shredded cheese or fresh mozzarella will work) 1/2 teaspoon salt 1/4 teaspoon pepper 6 medium-sized heirloom tomatoes Directions Preheat the oven to 375 degrees F. Spray a … Continue reading Heirloom Tomato & Herb Brunch Casserole

Blueberry French Toast Casserole

Ingredients Casserole: 1 (12-14 ounce) loaf french bread (stale is better) 2 1/2 cups fresh or frozen blueberries 8 large eggs 2 and 1/4 cups whole milk 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup (150g) packed light brown sugar 1 Tablespoon (15ml) vanilla extract 1 teaspoon pure maple syrup Streusel: 1 cup all purpose flour 1/2 cup packed brown sugar 1/2 cup … Continue reading Blueberry French Toast Casserole

Broccoli Squash Bake

  Ingredients 2 cups fresh broccoli florets 3 tablespoons butter 2 cups sliced yellow summer squash 1 egg 1/2 cup shredded Swiss cheese 1/4 cup milk 1/4 teaspoon ground mustard Dash cayenne pepper 2 tablespoons grated Parmesan cheese Directions In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a … Continue reading Broccoli Squash Bake

Un-stuffed Bell Peppers

INGREDIENTS  1.5 lbs browned ground beef 1/2 large sweet yellow onion or 1/4 red onion 2 medium green bell peppers 4 cloves fresh garlic (minced) 1 can of Rotel tomatoes 1 can of crushed tomatoes 2 cups cooked rice 1.5 cups shredded cheese ( I used mixed cheddar) INSTRUCTIONS Sauté onion , peppers, garlic in butter (olive oil works, too!) until softened and onions are clear. … Continue reading Un-stuffed Bell Peppers

Homemade Vegetable Stock

This recipe is so easy to make, you can even make extra and keep it in the fridge or freezer…it’s versatile enough to use in many Daniel Fast recipes. Soups, casseroles…I even like to use stock when cooking pasta (whole grain, of course!) and quinoa.  The veggie used in this recipe can be substituted with whatever you have on hand! Vegetable Stock (Broth)  8 cups water … Continue reading Homemade Vegetable Stock

Curry-Roasted Butternut Squash and Chickpeas

This recipe is easy…healthy…and fun! INGREDIENTS 2 large butternut squash (5 1/2 pounds) 1 can chickpeas ¼ c. extra-virgin olive oil 1 tbsp. mild curry powder ¼ tsp. cayenne pepper kosher salt and freshly ground pepper 3 c. plain whole-milk yogurt ¾ c. finely chopped cilantro 3 tbsp. fresh lemon juice DIRECTIONS Preheat oven to 375 degrees. In a large bowl, toss butternut squash with … Continue reading Curry-Roasted Butternut Squash and Chickpeas

Spinach and Potato Quiche

INGREDIENTS 2 tablespoons butter 1 small onion, finely chopped (about 1/2 cup) 1 medium Yukon Gold potato, cut into small cubes (about 1 1/2 cups) 1 bunch of freshly chopped spinach  salt and freshly ground black pepper 5 eggs, beaten 1/4 cup milk 1/4 cup fresh goat cheese 1 ready to bake pie crust cheddar cheese for topping (optional) DIRECTIONS Adjust oven rack to middle position … Continue reading Spinach and Potato Quiche

Lemony Ricotta Summer Squash Galette

INGREDIENTS  2 medium summer squash (and/or zucchini), thinly sliced 1 refrigerated pie crust (reserve the other for a decadent treat!) 3/4 ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1 clove garlic, minced 1 Tbsp. olive oil 2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. freshly ground pepper 1 egg yolk fresh dill (optional) DIRECTIONS … Continue reading Lemony Ricotta Summer Squash Galette