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Dijon Balsamic Dressing

Nick decided that before he departed for Afghanistan that he would try a last ditch effort to get in shape. So we were attempting to put spinach in everything we ate for what seemed like weeks. When it came down to crunch time {both to get healthy and to use up all of the spinach} he was drinking weird green smoothies and eating spinach by the slice.

Really. That is not an exaggeration.

Well, finally after what seems like an eternity we finally used it all up on a salad. But to spice an ordinary salad up {to Nick’s liking} he decided to make his own salad dressing, which just happens to be totally amazing. Take a look.


Nutritional Information
Servings: 6
Serving Size: approximately 2 tablespoons
Calories: 93.8
Fat: 9.3 g
Carbohydrates: 1.7 g
Fiber: 0 g
Protein: 0 g
Points+: 3


Recipe Adapted from In the Kitchen with David, Comfort Foods that take you home, p. 92

  • 2 garlic cloves
  • 1/3 cup balsamic vinaigrette
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil


  • Put the garlic in a food processor and pulse until finely chopped
  • Add the balsamic vinaigrette, mustard, salt and pepper and pulse for 3 to 4 seconds. With the food processor running add the olive oil in a slow, steady stream, until the dressing is emulsified, 10 to 20 seconds
  • Enjoy over your favorite Cobb salad! 




Spinach & Sun Dried Tomato Frittata

Breakfast and brunch around here are a big deal, especially on the weekends. During the week Nick usually scoots out the door with a mug of coffee and a lunchbox full of leftovers, but Saturday and Sunday are a different story. Usually Nick waits until mid morning to tell me he is hungry, which is usually his way of suggesting some sort of delicious brunch. Well, I usually don’t put up too much of a fight. He works hard all week and he happens to love breakfast. Sometimes I poke fun at him, but it is all in good humor.

Recently, we had some spinach to use up {we foolishly purchased two HUGE bags full of spinach and then ended up traveling around a bunch for a month.} We hate wasting food, so we did not want the spinach to spoil. Therefore, I knew it had to be put to good use for breakfast. Take a look.


Nutritional Information
Servings: 8
Serving Size: 1 piece
Calories: 94.8
Fat: 6.3 g
Carbohydrates: 1.5 g
Fiber: .18 g
Protein: 7.8 g
Points+: 2


Recipe Adapted from In the Kitchen with David, Comfort Foods that take you Home, p. 49

  • Vegetable Oil Spray
  • 6 large eggs
  • 1 ½ spicy sausage links
  • 1 ounce sun dried tomatoes
  • 2 tablespoons fresh basil
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups coarsely chopped spinach
  • 2 tablespoons Parmesan cheese



  • Preheat oven to 400 degrees F
  • Spray an 8-inch ovenproof nonstick skillet with the vegetable oil spray
  • Heat the skillet over medium heat
  • While the skillet is heating up, whisk the eggs in a medium bowl until frothy
  • In a blender, add the tomatoes, basil, garlic, spicy sausage, salt and pepper and pulse until everything is small diced
  • Add the sausage and tomato mixture to the eggs and combine
  • Add the egg mixture to the skillet and cook without stirring until the eggs begin to set on the bottom, about 1 minute
  • Top with the spinach leaves
  • Carefully loosen the edges with a heat-proof spatula ad continue to cook for another 1 or 2 minutes
  • Transfer the skillet to the oven and bake for 5 to 7 minutes, until the frittata is puffed and golden brown
  • Place a plate large enough to hold the frittata bottom side up on top of the skillet
  • With the plate and skillet firmly pressed together, invert the frittata onto the late
  • Sprinkle with the Parmesan
  • Slice into thin wedges and serve
  • Enjoy!! 





The Perfect Hard Boiled Egg

I don’t know about you but I love egg sandwiches. I have a particular love for hard boiled eggs layered on top of toasted bread, American cheese, salt and pepper with a drizzle of mustard…. the regular stuff, not that fancy Dijon mustard. I will go through periods of my life where I will not eat eggs but eventually my love for eggs comes pummeling into my life without much warning.

I figured this was a great time to blog about eggs with Easter being right around the corner. If you are like me, coloring hard boiled eggs was a tradition growing up. I still think about doing it, but life is so busy for us right now. Last Easter we found our house and put a deposit on the land to have the house built and this Easter we are dealing with a deployment. Nick leaves Monday. So, you guessed it, I will be shedding plenty of tears! 

Anyway... where was I? Ah, yes, my love for eggs pummeling back in to my life.

That’s exactly where I have been lately. No lie, there was a week where I ate only scrambled eggs for dinner. Yep, every-single-night was the same dinner – fluffy scrambled eggs with some cheese, toast and a side of ketchup (again, the real stuff a.k.a. Heinz). I rekindled the relationship between scrambled eggs and ketchup a few months ago. Nick always eats eggs that way and I used to scoff at him. You know, because that’s the juvenile way to eat scrambled eggs. I held my head low when I realized that ketchup and scrambled eggs would always be a great match.

After that week or so of eating scrambled eggs every chance I could I quit cold turkey; that is until 2 weeks ago. 

Two weeks ago I made the mistake of making hard-boiled eggs. When I took a bite of that hard boiled egg it was instant magic. The sparks started to fly and I fell in love all over again. Making a hard-boiled egg sandwich is a work of art that not everybody has the gift of creating. In fact, I would not suggest just anybody making a hard-boiled eggs sandwich without proper planning and instruction.

Anyway, I was always worried that my eggs would not come out right. My mom, of course, makes the best hard-boiled eggs yet I never considered calling her up for help. I know, stupid mistake. Either way, Nick and I stumbled across the best way to hard boil eggs {interestingly enough, it’s the same one my mom uses. Duh!} So today I don’t have much of a recipe, just instructions to make the best hard-boiled eggs! Take a look!


Nutritional Information
Servings: varied
Serving Size: 1 egg
Calories: 80
Fat: 5 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 7 g
Points+: 2


  • Eggs
  • Salt
  • Vinegar
  • Water



  • Add a layer of eggs on the bottom of a stockpot
  • Cover the eggs with ice-cold water until the eggs are submerged and the water covers the eggs by an inch
  • Add a half a tablespoon of salt to the water
  • Add a tablespoon of vinegar to the water
  • Over medium heat bring the water to a rolling boil. Allow the water to boil for one full minute. Then remove the pot from the water, cover and let the eggs sit for at least 20 minutes