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Scramble'd Eggs

INGREDIENTS

1/4  jar Leafy Greens Scramble
2 eggs
1 oz shredded cheddar cheese

DIRECTIONS

STEP 1

Whisk Leafy Greens Scramble® and eggs together in a bowl. Use 1 serving (2 Tbsps) of Scramble® for every egg.

STEP 2

Add mixture to skillet on low-medium heat and stir continuously until cooked through and fluffy.

STEP 3

Right before serving sprinkle layer of cheddar cheese on top of eggs (optional)

Serve and enjoy!

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Mini Frittatas

INGREDIENTS

4-6 eggs

1/2 jar Mediterranean Scramble

1/4 cup grated cheddar cheese

DIRECTIONS

STEP 1

Whisk 4-6 eggs together in bowl.

STEP 2

After lightly greasing a muffin pan, pour Mediterranean Scramble into the bottom of each cup. Use  2 tbsps of Scramble® for every egg.

STEP 3

Pour whisked eggs on top of Mediterranean Scramble, dispersing equally amongst the cups and stir.

STEP 4

Bake for 10-12 minutes at 375°F.

STEP 5

Take out pan and sprinkle cheddar cheese on top of each frittata, then place pan back in oven for 3-5 minutes until cheese is melted. Remove frittatas from pan and enjoy!

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Rancheros Greek Yogurt Dip

INGREDIENTS

1 jar Rancheros Scramble
10 oz whipped cream cheese
8 oz greek-style yogurt

DIRECTIONS

STEP 1
Add Rancheros Scramble and whipped cream cheese together in a large mixing bowl. Mix together thoroughly until cream cheese is evenly distributed and yields a smooth consistency. 

STEP 2
Add greek yogurt and continue to mix thoroughly. 

STEP 3
Serve immediately or place in refrigerator. Serve with multigrain tortilla chips or crudité. 

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Leafy Greens Crescent Rolls

INGREDIENTS

3/4 jar Leafy Greens Scramble
1 roll Pillsbury Crescent Rolls

DIRECTIONS

STEP 1
Spray a large baking tray with nonstick cooking oil.  Unroll crescent dough and separate into individual pieces as directed on label. Do not roll yet!

STEP 2
Take 1 tablespoon Leafy Greens Scramble and spread evenly for each piece of dough. Then carefully roll each piece of dough as normally directed to form the crescent shape. 

STEP 3
Bake at 375 degrees for 11 to 13 minutes, or until golden brown. Serve warm. 

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Mediterranean Summer Hummus

Ingredients:

1/2 Jar Mediterranean Scramble

1 16 oz container of hummus

1 tbsp good olive oil

herbs for garnish

salt & pepper

Steps:

Place hummus in a serving bowl and make a small crater in the center 

Use a spoon to place Scramble in the center

Drizzle with olive oil, sprinkle with salt and fresh cracked pepper

Garnish with herbs and enjoy!

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Leafy Greens Quiche

 

Ingredients:

1 Jar Leafy Greens Scramble

8-10 eggs

1/2 cup cream or milk

1 pie crust

salt & pepper

Steps:

Heat your oven at 375 degrees.

Set the pie crust within the baking dish so crust lies evenly and wraps around the edges of the dish. Trim away excess dough. 

Add Leafy Greens Scramble and spread evenly throughout the dish. 

Crack eggs and beat vigorously in a bowl, then add cream and mix thoroughly. 

Add mixture to baking dish and gently mix the Scramble into the eggs. 

Place dish in oven and bake for 40-50 minutes, or until the quiche rises and turns a light golden brown color. Let cool and serve!

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Baked rancheros avocado eggs

 

 

Ingredients:

2 avocados

4 eggs

1 jar Mediterranean scramble

salt pepper

Steps:

Heat your oven at 425 degrees.

Cut the avocados in half, remove the pit and about a tablespoon of avocado to let the egg fit in the center.

Cook in the oven for about 15 minutes, until the egg white is fully cooked.

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Creamy Leafy Greens Toast

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INGREDIENTS:

1/3 jar  CleverFoodies Leafy Greens Scramble

2 tablespoon whipped cream cheese

1 slice of crusty bread

salt and pepper (optional)

DIRECTIONS:

Mix Leafy Greens Scramble and whipped cream cheese in a bowl until thoroughly mixed. Meanwhile toast bread until golden brown. 

Spread Scramble + cream cheese mix on bread. Garnish with salt and pepper and enjoy. 

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Mediterranean Slow Cooker Chicken

INGREDIENTS:

4 boneless, skinless chicken breasts*

2 jars CleverFoodies Scramble Mediterranean

salt and pepper (optional)

DIRECTIONS:

Cover and cook on high for 4 hours (or low for 6-8 hours). Serve immediately, or refrigerate in an airtight container for up to 5 days.

* You can really use about any cut of chicken for this recipe.

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Leafy Greens White Bean Chorizo Soup

leafy greens soup

INGREDIENTS

16 oz white cannellini beans

8 oz chorizo sausage, sliced or diced

2 cups chicken broth

1 jar Leafy Greens Scramble

2 tablespoons olive oil

Salt and coarse ground pepper to taste

DIRECTIONS

Heat olive oil in a large pot with Leafy Greens Scramble. Sautee the Scramble for 2-3 minutes.

Add chicken broth and cannellini beans to the pot and cook on medium heat for 15-20 minutes uncovered, stir occasionally.  

Once the beans are soft, take a wooden spoon and begin to lightly crush about 1/3 of the beans. These crushed beans will absorb the chicken broth and thicken the soup.

Add the chorizo and cook for another 10 minutes on low heat, uncovered. 

Serve the soup with a side of hot and crusty bread and enjoy!

 

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