Lenten Recipe #2 - I totally made it up

So it's Friday and here I am just now getting you another Lenten recipe.

It's just been one of those weeks. I had a lot of Virtual Assistant homework this week. Last night we had the Boys Section Swim Meet and then I raced home to get on the last half of the Disney Dream Depot live audio webcast.

Needless to say, my free time hasn't been very free this week.

I was not going to bail and do cheese pizza (blech) or have a grilled cheese sandwich today.

A while back, I went to the fabulous Cafe Latte in St. Paul for a breakfast meeting with a bunch of fabulous gals from the Twin Cities Hip Chicks. (Great Meetup group, by the way. Check it out!)

Anyway, Cafe Latte has this yummy breakfast bake that seriously was yumatrocious. It had hashbrowns, eggs, cheese and broccoli. It tall. It was fluffy. It was give-me-the-whole-pan yummy.

However, in my full-tummy-induced coma, I didn't bother to ask for the recipe before I left. i'm not sure if they'd even give it to me. I couldn't find it on the web. So I did switched into risk-taker mode and made something up.

I have to say, it didn't turn out too bad. It wasn't an exact duplicate visually, but I have to give it two thumbs up on the taste meter.

Mary's Totally Made Up Broccoli Cheese Egg Bake/Quiche Thing

1 pkg fresh shredded hashbrowns - this is what I had in the fridge. Frozen can be used.
6 eggs - I think 9-12 would have been better given the pan I used
1 C fresh broccoli, coarsely chopped - probably should have been 2 C
1/2 C shredded Colby Jack cheese - this was about right
1/4 C softened cream cheese - doubling this would probably be better
1/4 C half and half - if you double the cream cheese, you don't need this.
Salt and pepper to taste

Oven to 375. I wanted to set the hashbrowns as a base. So I spread them across the bottom of a bar pan and topped with cheese. I baked them for about 8-10 minutes. I was looking to have them set, but not completely browned.

You could use frozen hashbrowns if you want. Just thaw. If they are hashbrown patties, you could definitely crumble them. Best bet is to press the hashbrowns as firmly into the pan as much as you can, no matter which type you use.

I eyeballed the broccoli and it just wasn't enough. I'd definitely use 2 C of coarsely chopped broccoli. That way you have enough to go around. Chop enough for it to be bite sized, not totally tiny.

I used 6 eggs because that was all I had. I put them in a bowl and whisked in about 1/4 C of softened cream cheese. Again, that was all I had. I threw in about 1/4 C of half and half. I was trying to make it creamier. I added some salt and pepper and whisked the whole thing.

When I poured it over the hashbrown base, it didn't cover it as well as I thought. That's why I think you need more eggs.

Once the eggs were in there, I baked it for 8-10 minutes. Basically, you want the eggs to set up and not be raw and runny.

Results: Yummy. A couple corners of the pan was less eggy than others, the overall flavor was very good. It was almost like a baked omelet.

Lemon Greek Chicken

So here we are in 2010.

A lot of people make resolutions of some sort. Many involve eating better, getting more exercise or just being more healthy in general.

I'm going to share my resolutions with you and then a nice tasty and healthy recipe to start off the new year. After all, you shouldn't have to sacrifice great taste to eat right...right?

Here's my bucket list for 2010:

• Eat better. Specifically, watch my portions more. For the most part, I make pretty good choices. But I am such a foodie. I enjoy good food. But I also know that I need to be more disciplined on portions.
• Exercise consistently. I do this now. I'm at the Y 4-5 times a week consistently. But I know I'm lazy sometimes. I wish I could afford a trainer year round, but alas, I need to suck it up and boss myself around.
• Officially launch my Virtual Assistant practice. A little self-promotion here; I'm completing a program with the intent of going through the process of being a Certified Professional Virtual Assistant. I'm so excited about this. If you know moms, micropreneurs, direct sellers or small business owners who could use some behind-the-scenes support, I'd be pleased if you'd share my business with your contacts. Most of you know that I have a serious "can do" attitude. So my VA practice is called Can Do Virtual Assisting. Check out my website at http://www.CanDoVA.com

Ok, now on to the yummy recipe!

Lemon Greek Chicken
2 t lemon zest - this is more of a flavor enhancer than flavor itself. I recommend you use a fresh lemon for the zest and the juice
1/4 C lemon juice
2 T olive oil
4 cloves of garlic, pressed - pressing really gives this recipe great flavor versus chopping
2 t Rosemary Herb Seasoning - this is a specific seasoning that I prefer. You can use dried rosemary if you like
3/4 t salt - optional. If you use Rosemary Herb Seasoning, omit this ingredient as sea salt is included in that seasoning
1/8 t ground pepper
2 medium potatoes - calls for baking potatoes - I like to use Yukon Gold
1 red bell pepper, seeded, cut into wedges
1 yellow onion, cut into wedges - obviously, this never is in my version
8 oz fresh whole mushrooms - don't slice
4 boneless skinless chicken breasts, thawed

Preheat oven to 400 degrees. In a bowl, mix zest, lemon juice, oil, pressed garlic, seasoning, salt and pepper. Mix until well blended and set aside. Take potatoes and cut them length wise into 8 wedges. Place in a 9x13 baker. Add bell peppers and mushrooms. Pour 1/2 of the lemon mixture over vegetables and then stir to coat. Place chicken on top of vegetables and evenly pour remaining lemon mixture over the top of the chicken. Brush with pastry brush if needed.

Bake for 1 hour or until the chicken is done. Baste vegies and chicken with juices as needed.

If you are using a Deep Covered Baker, basting is not necessary and time may be reduced to around 45 minutes. If using a Deep Covered Baker in the microwave, estimated cook time is 20 minutes on high.

The nice thing about this recipe is it's pretty well balanced. Yukon Gold Potatoes as a carb are a pretty healthy potato. Add a salad and you're good to go!

Enjoy!