Spinach, Bacon, and Mozzarella Strata

Brunch is easily my favorite meal to have when entertaining.  One, it's early in the day.  Two, it features a lot of things you can make ahead so you can spend time with your guests.

I recently hosted a brunch, and made this strata, which I was able to make the night before.  And bonus, the leftovers got better the longer it sat in the fridge!

Spinach, Bacon, and Mozzarella Strata
Serves 6-8

8 slices multigrain bread
8 strips cooked bacon (I used already cooked - if you cook it, just make sure to drain it!)
2 cups shredded mozzarella cheese
8 eggs
3 cups 2% milk
3 tbsp. Dijon mustard
1/2 tsp. salt
3 cups fresh spinach
1 cup chopped sundried tomatoes


Preheat oven to 325.

Spray 13x9 baking dish.

In a bowl, combine the eggs, milk, mustard and salt.

Chop the bread into cubes.  Crumble the bacon into small pieces.

Place half the bread in the dish.  Top with bacon, 1 cup of cheese, half the tomatoes, and half the spinach.  Repeat that layer with the remaining ingredients.

Pour egg mixture over the top.

If you are making ahead, place in the fridge overnight.  Bake uncovered in the oven for 50-60 minutes (I actually upped the heat to 350 for the last 10 minutes).

Let stand 10 minutes before serving.

Peanut Butter Protein Overnight Oats

I'm a big fan of overnight oats.  I mean it's served in a mason jar.  What's not to love?

It's a great make ahead and it's super filling, particularly this recipe. 

There are many different variations of overnight oats out there, but I love adding Greek yogurt to mine.  It ups the protein and I love the creamy, thick texture it adds.  I use 2%, because I'm trying to steer away from fat free stuff and more toward reduced or full fat more natural products, but it would be just as delicious with fat free if that is your choice!

I also added a scoop of Quest Peanut Butter protein powder.  I'm a BIG fan of the Quest powders, I find they taste really really good, not at all "protein-y".  And they are soy free, which is a big score. 

Peanut Butter Protein Overnight Oats
1 serving - 6 Smartpoints

1/3 cup oats
1/3 cup 2% plain Greek yogurt
2/3 cup unsweetened vanilla almond cashew milk
1 banana
1 scoop Quest Peanut Butter protein powder

Mash banana in a separate bowl.  Combine all ingredients in mason jar until combined.  Chill overnight.

I topped mine with 1 Smartpoint worth of pumpkin flax granola for crunch! 

Blog Bites: The Gracious Pantry Slow Cooker Italian Chicken

Who wants a super easy chicken recipe that basically calls for dumping everything in a crockpot, is clean, and can provide meal prep for several days?

I'm going to assume you are all raising your hands.

This clean eating recipe from The Gracious Pantry is super easy and flavorful.  I did modify the dressing a bit, to reduce the points.  I made the whole recipe with 8 oz. uncooked chicken breast, 1 cup apple cider vinegar, 1 tsp. Dijon mustard, and 2 tsp. extra virgin olive oil, plus all of the spices.

It came out to 4 Smartpoints per chicken breast (honestly, it's probably less because a lot of the sauce is left in the crockpot, but I will count it!).

I served it over some bowties and spinach with garlic and olive oil for a 7 Smartpoint meal in all!

Check out the recipe!

Clean Eating Slow Cooker Italian Chicken

Crockpot Sausage and Tortellini Soup

Crockpots are literally the best kitchen tool ever.

Well, next to the avocado slicer.

I mean what is easier than throwing everything in a pot and plugging it in?  Plus, your home smells amazing for hours.

This soup is super hearty and delicious and healthy.  I don't like to repeat meals so soon after each other but this one?  I'm on my second week.  It's THAT good.

I adapted this from my latest cookbook of the week - Crockpot Family Favorites.  To make it healthier and a bit more point friendly, and more to my liking, I made several changes, including upping the veggies significantly, using lean turkey sausages, and using tomato sauce instead of diced tomatoes (totally a consistency thing for me).

The great thing about this soup is that it is totally customizable - whatever veggies you like or have on hand, throw them in!  You can also try different kinds of tortellini.  When I made this a second time, I used spinach and cheese tortellini and it was fabulous!

Crockpot Sausage and Tortellini Soup
6 servings (about 2 1/4 cups per serving) at 6 Smartpoints each

3 lean hot Italian turkey sausages, casings removed
3 lean sweet Italian turkey sausages, casings removed
6 cups low sodium, fat free chicken broth
1 29oz can tomato sauce
1 cup shredded carrots
1 tsp. Italian seasoning
1/4 tsp. black pepper
1 package (9 oz) refrigerated tortellini
3 cups broccoli florets
1 1/2 cups chopped zucchini
2 1/2 cups spinach and kale mix

Cook sausages in a large skillet until cooked through.  Add cooked sausages, broth, tomato sauce, carrots, Italian seasoning, and pepper to Crockpot.  Cook on high for 3 hours.

After 3 hours, add broccoli and zucchini and cook for another hour.  Then, add in tortellini and spinach / kale mixture.  Cook for another 30-45 minutes.

Serve and enjoy!

Artichoke and Goat Cheese Strata

So, in case it isn't already blatantly obvious?  I'm a BIG breakfast person.

I also love anything I can make ahead and bring for lunch as leftovers for the week.

This particular recipe I found while thumbing through my cookbook of the week.

So, it's eggs, bread, artichokes and goat cheese.  There is nothing wrong with any of that.

I adapted it to make it a bit more Weight Watchers friendly and so I could calculate the points, but I will link both the original recipe and the adaptation below!

This would be a fabulous brunch dish, one you could easily make ahead and cook off when your guests arrive.  It's hearty, with a bit of salt from the artichokes and tang from the goat cheese.

Artichoke and Goat Cheese Strata
Adapted from Cooking Light

Serves 6
8 Smartpoints Per Serving

1 tsp. extra virgin olive oil
1 10 oz package frozen artichoke hearts, thawed and chopped
2 garlic cloves, minced
1 3/4 cup skim milk
4 eggs
1/3 cup grated parmesan cheese
6 slices whole wheat sprouted bread, chopped into cubes
1/2 tsp. herbs de Provence
1/2 tsp. pepper
1/4 tsp. salt
3 oz. crumbled goat cheese, divided

Heat a large nonstick skillet over medium heat, add olive oil.  Add artichokes and garlic and cook for about 8 minutes.  Stir occasionally.  Remove from heat, add herbs, and let cool.

In a bowl, combine milk, eggs, salt and pepper.  Once combined, add bread and parmesan cheese.  Add artichoke mixture and let sit for about 20 minutes.

Preheat oven to 375.  Spray a 2 quart casserole dish with cooking spray.  Add in half the artichoke mixture, then half the goat cheese.  Top with the rest of the artichoke mixture and the rest of the goat cheese. Bake for about 50 minutes.

Blog Bites: Spinach and Artichoke Egg Casserole

I'm all about brunch.  And anything I can make ahead.

When I had my family over for brunch recently, I was looking for something easy and that I could make ahead of time, but also a little bit different.

Enter this casserole I found on Two Peas and Their Pod. Sounds strange, because let's face it, you think spinach and artichoke, you think dip.  But these flavors worked deliciously in this casserole!  The only change I made was I used half egg white and half eggs.

Easy and delicious!  Definitely check it out!

Spinach and Artichoke Egg Casserole