No one wants a lame salad at work. I am not one who enjoys getting like a rabbit, but I understand some people like it. Anyway, lets spice up this salad with some steak and pretty much whichever toppings you enjoy. Idea and recipe for the Balsamic dressing comes from Longbourn Farm.
Salad greens of your choosing
Steak, I used 2 smaller cuts I found at the store
Cherry Tomatoes, sliced
Red onion, sliced into ribbons
Goat Cheese [or cheese of your choosing]
Salt + Pepper
1/2 Cup Olive Oil
1/4 Balsamic Vinegar
1 TSP minced garlic
2 TSP Honey
1 TSP Dijon Mustard
1/2 TSP Salt
1/4b TSP Pepper
Let’s Get Cooking
Heat a skillet on the stove to MED-HIGH heat. Cook the steak to your liking, I prefer med-rare so I went about 4 min per side. Remove steak from heat and LET IT REST! That part is important, this allows the juices to reabsorb and not get lost in the process of immediately cutting it.
Prep the rest of your ingredients and throw into a large bowl.
Combine the dressing ingredients in a closed container and shake to mix.
Cut the steak into strips once cooled and add to the salad. Place in your separate containers for lunches and keep the dressing on the side, or dress and serve immediately.
Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.
2 TBSP Extra Virgin Olive Oil
1 1/2 Cups Finely Diced Red-Skinned Potatoes
1 Cup Diced Red Onion
1 1/2 Cups Chopped Fresh Spinach
8 Large Eggs
1 Cup Shredded Smoked Cheddar Cheese
1/2 Cup Low-Fat Milk
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 325F and line a muffin tin with cupcake papers.
Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.
In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.
Pour the mixture into the prepared muffin cups.
Bake for about 25 minutes, or until firm on top.
Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.
To reheat: wrap in paper towel and microwave for about a minute.
The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.
Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.
Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.
Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.
And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!