McKinley Grapevine

http://www.plaidandpaleo.com/2014/09/mason-jar-breakfast-casserole.html

Serves 2

• 1 tsp bacon fat or ghee
• 2 sweet italian sausage links
• 1 small sweet potato, peeled and shredded
• 1 candy onion, shredded
• 6 eggs, beaten
• 1/4 cup coconut milk
• 1/2 tsp nutmeg
• 1/2 tsp sea salt
• 1/4 tsp pepper

Directions

1. Heat oven to 375 degrees. Grease 2 16-oz mason jars with bacon fat.
2. Melt bacon fat in a large skillet over medium-high heat. Break apart and brown sausage in skillet.
3. Beat eggs with coconut milk, nutmeg, salt and pepper.
4. Stir in shredded sweet potato, onion and browned sausage.
5. Set up a water bath for your mason jars in a 9×9 baking dish. You want the water to sit about 1/2 inch high on your mason jars.
6. Bake for 40-50 minutes until inside of your casserole is set. Remove from oven and let rest for 2 minutes.

Notes

http://foodinjars.com/2011/05/breakfast-baked-eggs-in-half-pint-jars/

• 2 teaspoons olive oil
• 1/2 large onion
• 1 bundle of asparagus
• 10 eggs, beaten
• 3/4 cup grated cheese (I often use this opportunity to finish off any odds and ends)
• salt and pepper.

Instructions

1. Preheat oven to 375 degrees.
2. Cut onion into thin half moons. Wash asparagus well (I’ve found that it’s been really gritty lately), trim the ends and cut into chunks of about 1/2 to 3/4 an inch.
3. Heat oil in a large skillet and add onions. Cook until brown. Add asparagus and cook until tender crisp (about five minutes). Season with salt and pepper and set aside.
4. Grease cups/jars. Using tongs, portion out the sauteed vegetables. The cups/jars should be mostly filled with vegetables.
5. Beat eggs and evenly divide between the baking cups/jars. Top with approximately 1 tablespoon of cheese per serving. Using a fork or spoon, carefully stir the contents of each cup/jar so that the cheese isn’t just resting on top.
6. Place the cups/jars on a baking sheet and bake for 20-25 minutes. When tops are browned, they are done.
7. Remove from oven and let cool. If you used jars, you can put the lids on once they are cool enough to touch (the tops will be puffy and high just after baking, but like a souffle, they will fall). Store egg cups in the refrigerator until ready to eat. They will keep up to five days.

Notes

http://everydaydishes.com/blog/blueberry-and-grilled-peach-quinoa-parfaits/

Blueberry and Grilled Peach Quinoa Parfaits (Makes 4)

Ingredients:
• 2 peaches, halved and remove from the pit
• 1 cup cooked and cooled quinoa (prepared as per package instructions)
• 1 cup blueberries
• Two containers or about 1 cup vanilla Greek yogurt (or plain or your flavor of choice)
• 4 teaspoons maple syrup (or honey or agave)
• 4 teaspoons chopped pecans

Instructions:
1. Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
2. Remove the peels, if desired, and chop the peaches into about 1/2 inch pieces.
3. Place about two tablespoons of quinoa in the bottom of each of the four jars, glasses or bowls. Top each with about two tablespoons of blueberries, about an eighth of the peaches, two tablespoons of yogurt, half a teaspoon of maple syrup, and half a teaspoon of pecans.
4. Repeat the layers, then top with a reserved peach slice or a couple of blueberries for garnish, if desired.

Ingredients

• 32 oz jar of good quality sauce (or 4 cups homemade sauce)
• 1 3/4 lb – 2 lb chicken breasts
• pinch salt and pepper
• 1 teaspoon oregano
• 13 oz box of spaghetti
• 4 cups broccoli florets (fresh or frozen)
• 1/2 cup part skim ricotta
• red pepper flakes, for serving – optional
• Parmesan cheese, for serving – optional

Instructions

1. Add sauce to slow cooker. Place chicken breasts on top of sauce. Season chicken with salt, pepper and oregano. Using tongs, flip chicken breasts over in sauce so that they have sauce on both sides. Cover and cook on high for 3-4 hours.
2. When ready to serve, prepare spaghetti as directed. Just before spaghetti is done, about 3 minutes, add broccoli to pasta water with pasta while it finishes its cooking.
3. When pasta is cooked, drain pasta and broccoli in a large colander. Using two forks, gently shred up chicken in crockpot and incorporate into sauce. Add pasta and broccoli to slow cooker and along with ricotta. Using forks, gently toss spaghetti with sauce, chicken and ricotta until fully incorporated. Ready to serve!
4. Serve with red pepper flakes and Parmesan cheese if desired.

Notes