Week 2 Menu

http://tasteandsee5.blogspot.com/p/week-2-menu_19.html

Egg Benedict Casserole

Ingredients:

6 English Muffins

8 Large Eggs

2 Cup milk

1 small onion

Dash of paprika

Hollandaise Sauce:

1 stick butter

4 egg yokes

1/2 cup heavy cream

2T lemon juice

1 tsp. Dijon mustard

Grease a large (deep) pan. Cube  10-12 ounces Canadian bacon and 6 English muffins. Distribute evenly.

Beat: 8  large eggs, 2 c. milk, and 1/4 cup onion(finely chopped). 

Spread evenly over the muffin/bacon mixture. Sprinkle with paprika if desired.

Let sit in fridge 8 hours.

Bake covered at 375 degrees for about 30-40 minutes. Remove foil, then bake an additional 15-20 minutes. 

Remove from oven, let stand for 5 minutes.

While the casserole is baking, prepare the Hollandaise sauce. 

Melt 1 stick of butter. Allow to cool slightly. 

Then beat 4 egg yolks and add to butter. Beat again. 

Next add 1/2 cup heavy cream and 2 T. lemon juice. 

Beat til smooth.

Heat the mixture in microwave for 1 – 2 minutes, beating every 20 seconds.

Stir in 1 t. Dijon mustard.

Dribble over plated casserole.

Spinach-Feta Quinoa Cakes

Ingredients:

1 TBL Extra Virgin Olive Oil

1/2 cup finely chopped onion

2 garlic cloves minced

5 ounces of chopped baby spinach

2 lrg. eggs

1 1/4 cup cooked quinoa

2 ounces of  crumbled feta cheese

1 tsp of dill

1/2 cup bread crumbs

1/4 tsp. ground black pepper

a squirt of lemon 

Directions:

Heat the olive oil in a large skillet over medium heat.  Add onion, garlic and spinach and cook until softened, about 4-5 minutes.

In a bowl add eggs, quinoa, bread crumbs, feta, dill, lemon, salt and pepper and whisk together.   Let stand for a few minutes to let bread crumbs absorb some moisture.

Add onion and spinach mixture to bowl and mix together.

Heat George Foreman Grill or panini press.

Form Patties about 2 1/2 inches in diameter and 1 inch thick.  Place Patties on grill, and cook for 6-7 minutes, until golden brown and slightly stiff.

Serve warm and add Lemon-Dill Sauce if desired

Makes 8 patties

With a dollop of sauce there are 105 calories each!

Lemon Dill Sauce:

1/2 cup plain Greek yogurt

2 tablespoons of finely chopped onion

2 tsp. of freshly squeezed lemon

1 tsp. of dill

salt and pepper to taste

Mix and serve