Spiralized Sweet Potato Spaghetti Pie

I love spaghetti pie- it's such an easy to make comforting meal. This casserole tastes just like it without the carbs since the noodles are sweet potatoes! It really is easy to make, gluten free and tastes great the next day, too.

Spiralized Sweet Potato Spaghetti Pie

1 pound ground turkey
1/2 onion, finely diced
2 cloves minced garlic
1 large sweet potato, spirlized
1 tablespoon olive oil
1 1/2 cups jarred marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Peel sweet potato and spiralize.

Saute ground turkey with diced onion and garlic over medium high heat until cooked through, around 8-10 minutes. Transfer meat into bottom of 8 x 8 oven proof dish or 10" round baking dish. 
In same cooking pan over medium high heat, add 1 tablespoon olive oil and cook spiralized sweet potato 8 minutes, or until tender.

Layer potatoes loosely over meat and top with marinara sauce, shredded mozzarella and grated parmesan. Bake for 15-20 minutes until cheese is melted. Enjoy!

Spinach and Cheese Frittata

This is a great weekend breakfast full of protein from the eggs and green goodness from the spinach. You can even enjoy a slice cold the next day for lunch. Yum!

Spinach and Cheese Frittata

2 tablespoons extra virgin olive oil
4 scallions
5 ounce package baby spinach
kosher salt and pepper
8 eggs
4 tablespoons panka bread crumbs
1/2 cup grated Gruyere or crumbled feta cheese

Preheat oven to 450°. Heat olive oil in a nonstick ovenproof skillet over medium heat. Add scallions and spinach and cook until wilted. Add 1/2 teaspoon slat and pepper to taste. Whisk eggs in bowls with 3/4 cup water and add 2 tablespoons breadcrumbs. Add egg mixture and cheese to skillet and stir to combine. Sprinkle with remaining 2 tablespoons breadcrumbs. Transfer skillet to oven and bake until frittata is set and top is golden, about 15 minutes. Enjoy!

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Grits Spinach Egg Casserole

If you like grits and spinach, you are going to love this casserole! My husband has southern roots and adores grits, so I made this tasty breakfast for him this weekend. The pancetta adds a crunchy salty bite and the grits are the perfect base to the spinach and cheese - it is a little lighter than one of our other favorite grits casseroles, but just as delicious!

Grits Spinach Egg Casserole

4 cups water
1 cup quick cooking grits
3 eggs
1/2 cup milk
1/2 onion, chopped fine
6 ounces pancetta, cubed ( I used the prechopped ones from Trader Joe's)
4 cups fresh spinach, chopped
1 cup gruyere or swiss cheese (save 1/4 cup to put on top)

Bring water to boil and add grits to saucepan slowly to prevent lumps. Cover and turn to low and cook, stirring occasionally for 5 minutes. Add eggs one at a time, stirring into grits until incorporated and then stir in milk.  

Saute pancetta in saucepan until crisp. Remove from pan and drain on paper towel. Remove all but 1 tablespoon of fat from pancetta. Saute onion until soft, then add spinach and cook until wilted. Add spinach/onion mixture to grits and stir in 3/4 cup cheese as well. 

Pour into buttered 2 quart casserole dish. Bake at 350° for 25 minutes. Remove from oven and add remaining  1/4 cup cheese to top and bake 5 more minutes or until browned on top. Enjoy!



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Chicken Enchilada Pie

This recipe is awesome if you have some rotisserie chicken and a hankering for enchiladas but don't want to invest the time rolling up all the individual tortillas...it is very flavorful and requires just one prep bowl. You could make it in the morning before work and pop it in the oven when you get home. Add a big green salad and you have a perfect comfort meal.

One of the first layers with tortillas, corn and salsa

The chicken, rice, bean , cheese and enchilada sauce mixture

Tasty chicken enchilada pie ready to be cooked

Hot out of the oven!

Chicken Enchilada Pie

10  5" corn tortillas
2 cups cubed chicken (rotisserie chicken is great for this!)

1/2 cup uncooked instant brown rice

2 cups shredded Monterey Jack cheese

1 15 oz can black beans, drained

1 19 oz can red enchilada sauce

1 cup frozen corn, thawed and drained

1 cup salsa
2 green onions, thinly sliced
sour cream, if desired

Heat oven to 350°F. Spray a 9 or 10 inch round (2 quart) baking dish or casserole with cooking spray.

• Cut tortillas in half.
• In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cups of enchilada sauce.
• Layer 5 tortilla halves to cover bottom of baking dish. Top with 1/3 cup enchilada sauce and half the chicken mixture. 
• Cover with 5 tortilla halves. Spoon corn over tortillas. Spread salsa over corn.
• Cover with 5 tortilla halves. Top with remaining half of chicken mixture. 
• Top with remaining  5 tortilla halves, enchilada sauce and cheese.

You can cover this with saran wrap and keep in the refrigerator until later (if cold, increase baking time to 50 minutes). Or bake immediately for 35-40 minutes or until mixture is thoroughly heated and cheese is melted. Top with green onions and sour cream if desired. Enjoy!

Adapted from this recipe

Grits Egg and Sausage Casserole

Grits Egg and Sausage Casserole

The parents at my daughters' school brought breakfast for the teachers this morning and I made this  grits casserole- it was a hit!

Grits Eggs and Sausage Casserole

6 cups water

2 cups uncooked grits

1 pound bulk pork sausage

6 eggs

1 cup milk

1 t salt

1 t garlic powder

3 cups grated sharp cheddar

1. Heat oven to 350 degrees. Spray 3 quart casserole with cooking spray.

2. In skillet, cook sausage over medium high heat 7-9 minutes until no longer pink; drain.

3. Boil water in 3 quart saucepan. Slowly stir in grits, cover and turn temperature to low. Cook for 5 minutes stirring occasionally. Mix eggs, milk, salt and garlic powder in bowl.  Remove from heat, add 1 1/2 c of cheese, eggs, milk and sausage.

4.  Pour grits mixture into casserole and sprinkle with remaining cheese and a little green onions for color on the top.

5.  Bake uncovered for 30 - 40 minutes until center is set.