- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
In a small food processor or blender, blend the cottage cheese, ricotta, 1/4 cup of the parmesan, garlic, parsley, basil, and spinach until fairly smooth — a few green flecks are fine.
Add the chopped chicken to a 9x13-inch baking dish and toss with olive oil and seasonings. Spread the cheese mixture over the chicken and combine well. Pour the crushed tomatoes over top, then finish with the mozzarella and the remaining 1/4 cup parmesan.
Bake at 375°F for 30 minutes, until bubbly and the chicken is cooked through. For more color on the cheese, broil for a few extra minutes. It will look a little watery straight out of the oven but thickens as it sits.
Serve over pasta, spaghetti squash, or on crusty buns with extra marinara, like a chicken parm sandwich.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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