Eggs Baked in Tomato Sauce

Eggs baked in the oven with Tomato Sauce and Cheese.

Eggs Baked in Tomato Sauce

1 tsp olive oil
1 (15 ounce) can tomato sauce
2 tsp Italian Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
6 whole unbeaten eggs (or 12 egg whites)
1/2 cup monterey  jack cheese, shredded
1/2 cup cheddar cheese, shredded


  1. Grease an 8×8 baking dish with olive oil. Preheat oven to 350F.
  2. Pour half of the tomato sauce evenly across the bottom of the baking dish.
  3. Sprinkle the Italian seasoning, garlic powder, onion powder, salt and pepper evenly over the tomato sauce.
  4. Carefully place the eggs on the tomato sauce so they are covering the sauce.
  5. Pour the other half of the sauce over the eggs. Sprinkle the cheese over the sauce.
  6. Bake at 350F for 20 – 25 minutes, or until the egg whites are cooked thoroughly.

I got this recipe out of a cookbook called Miserly Meals, I decided to try this recipe because it is not something I would normally want to try. I am trying to stretch a little and try some more things. Now I really don’t have anything particularly bad to say that’s why I included the recipe on this blog, however it is not something I really liked. I am sure I would like to maybe experiment with this recipe more by adding things and maybe it will taste better to my palate. I don’t like runny eggs and even though I cooked this for 25 minutes some of the whites where still runny. This meal can be made for breakfast, lunch or dinner and I think it is good to serve with a nice crusty bread.



Linguine with Broccoli Sauce and Feta

Linguine with a Broccoli Pesto and sprinkled with Feta Cheese.

Linguine with Broccoli Sauce and Feta

1/2 pound of linguine
1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) – divided
1/4 cup water


  1. Cook the linguine pasta according to the package directions. While the pasta is cooking, Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.
  2. Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes.
  3. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper.
  4. Transfer back to the pan and add noodles, mix until pasta is well coated. Place on serving dishes and sprinkle with remaining feta cheese. Serve immediately.

I found this recipe on The Kitchn and I was excited to try this recipe. I am sorry but personally this was not my favorite recipe and I would not make this exact recipe again…I might try to adapt it to more of my taste. I did not like the texture of the broccoli pesto and I think the lemon juice made it too tangy for me. I did like the addition of the feta cheese and I liked the idea but it didn’t turn out like I had hoped. It looks pretty though with the light green sauce:)


Chicken and Pasta Florentine

This pasta dish is very flavorful, versatile and pretty!

Chicken and Pasta Florentine

2 tablespoons olive oil
2 pounds boneless chicken, cut into thinly sliced strips
3 cloves garlic, chopped
10 ounces fresh spinach, washed and chopped
1 (16 ounce) package farfalle pasta
1/2 pint half and half
26 ounces pasta sauce
1 cup shredded mozzarella cheese


  1. In a large skillet, heat oil over medium heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic  and spinach to skillet; saute until spinach reduces/wilts and cooks down.
  2. Meanwhile bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Once spinach is cooked down add pasta sauce and half & half to skillet; cook over low to medium-low heat for 10 to 15 minutes or until sauce thickens.
  4. Add 1 cup mozzarella cheese to sauce mixture mix well add pasta and toss until well coated. Top with shredded mozzarella cheese or parmesan cheese and serve.

This is a great dinner, you could serve with some warm, crusty garlic bread. This is a pretty simple recipe, the most time consuming thing is chopping the spinach which I coarsely chopped. I used a Florentine Spinach & Cheese pasta sauce, using an already prepared pasta sauce makes this recipe quicker however if you have the time, go ahead and make your own sauce if you desire.