Breakfast: Better Bacon-Egg and Cheese Sandwich
- 2 slices Canadian bacon
- 2 slices whole-wheat bread, toasted
- 1 large egg plus 1 large egg white, lightly beaten
- Salt and pepper
- 1/2 medium tomato, sliced
- 1 tablespoon fresh goat cheese
In a medium nonstick skillet, cook bacon over medium until warmed through, 2 minutes. Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes. Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper. Spread goat cheese on remaining toast, and sandwich.
Snack: Cherry Tomato and Feta Salad
- 3 pints (6 cups) cherry tomatoes
- 3/4 pound good feta cheese
- 1 small red onion, chopped
- 3 tablespoons white wine or Champagne vinegar
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
Lunch: Chicken Spanakopitta
- 1 pound fresh baby spinach leaves, washed
- 6 tablespoons unsalted butter, divided
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 5 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup homemade chicken stock or low-sodium broth, plus more as needed
- 1/2 cup half-and-half
- 6 ounces feta cheese, crumbled
- 3 scallions, white and light green parts only, chopped
- 1 small bunch dill, chopped, plus more for garnish
- 6 to 8 sheets phyllo dough, thawed and covered with a towel
Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed.
Pour off any excess water in the skillet and place back over medium heat. Melt 2 tablespoons butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside.
Preheat oven to 425°F. Melt 2 tablespoons butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half.
Add feta cheese, scallions, and dill and stir, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper.
Melt the remaining 2 tablespoons butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered.
Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.
Dinner: Apple Cider- Braised Chicken with Parsnips & Kale
- 3 tbsp white whole-wheat flour or whole-wheat flour
- 1/2 tsp sea salt, divided
- 1/4 tsp ground coriander
- 1/8 tsp ground black pepper
- 1 lb bone-in, skin-on chicken thighs, skin removed and flesh patted dry
- 1 tsp extra-virgin olive oil
- 2 carrots, diced
- 2 parsnips, diced
- 1/2 red onion, diced
- 1 tbsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
- 1 cup 100% apple cider
- 1 cup low-sodium chicken broth
- 2 cups chopped kale, thick stems removed
- In a large bowl, combine flour, ¼ tsp salt, coriander and pepper. Dredge chicken in mixture, turning to coat. Reserve remaining flour mixture.
- In a wide, deep nonstick skillet on medium, heat oil. Add chicken and sear, turning once, until golden brown, 9 to 10 minutes. Transfer to a plate and set aside.
- To skillet (still on medium), add carrots, parsnips, onion and remaining ¼ tsp salt and cook, stirring often, until softened, about 8 minutes. Add Dijon and reserved flour mixture and cook, stirring, for 1 minute. Increase heat to medium-high and stir in apple cider, scraping up browned bits from bottom of skillet. Bring to a simmer and cook for 2 minutes.
- Add broth and bring to a boil. Return chicken and any juices to skillet, cover and reduce heat to low. Simmer gently until chicken is cooked through, about 30 minutes. Turn chicken and stir in kale. Simmer gently until kale is wilted, about 4 minutes.