Chili Lime Kale Shakshuka Nachos

This recipe doesn’t have amounts – but I don’t think it can be messed up!

Tortilla chips
Kale – washed and dried well
Grated cheese (I used a cheddar mozzarella blend)
Chili lime seasoning (if you can’t find a seasoning blend, I’ve googled for online copycat versions)
Eggs (max 8)
Black beans
Canned corn 
Avocado, chopped 
Jalapeño, diced
Tomatoes, chopped 
Lime juice 
Fresh basil

Preheat oven to 400°F. 
Spray a sheet pan liberally with non stick cooking spray. 
Spread tortilla chips over pan. Top with kale and grated cheese. 
Sprinkle liberally with chili lime seasoning. 
Bake for about 5 minutes until cheese begins to melt. 
In the meantime, mix together black beans, corn, avocado, jalapeño and tomatoes. Top with lime juice, chili lime seasoning and fresh basil. Set aside. 
Now back to our sheet pan – the cheese has started melting. Remove the sheet pan from the oven. Form wells in various spots over the tortilla chips. Crack eggs and pour each one into a well. 
Bake for an additional 10 minutes, until you start seeing egg white turn white – keep in mind, the egg will keep cooking slightly when removed from oven. 
Top with black bean and corn salsa. 
Drizzle on additional lime juice if desired. 

Savory Pesto French Toast Casserole

5 cups cubed challah, packed 
7 eggs, beaten
3/4 cup milk (I used 3.25%)
2 cups grated mozzarella, divided 
1/4 cup Parmesan 
2 tbsp homemade or storebought pesto sauce

Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray. 
Spread cubed challah throughout the pan. 
Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture. 
Preheat oven to 350°F. 
Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese. 
Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.

3 Cheese Spinach Crustless Quiche

Recipe inspired by a recipe given to me by my former colleague, Adriana.

This meal was a big thumbs up for the little ones in our house. I made sure to keep the olives on one side and tomatoes on the other side according to my kids’ preferences, with the middle portion containing a vegetable medley that we adults enjoyed.

8 eggs, lightly beaten
6 tbsp pancake mix (I used @kodiakcakes mix, you can use GF or passover pancake mix)
1/4 cup Parmesan cheese
1/2 cup grated smoked Gouda (this added amazing flavor)
2 tbsp fresh basil, chopped
120 grams frozen spinach, defrosted and liquid squeezed out
3 tbsp milk
1/2 tsp baking powder
Freshly ground pepper
1/2 cup grated cheddar cheese .
Optional vegetable add ins:
Sautéed mushrooms
Caramelized onions
Sliced tomatoes
Sliced olives
Bell Peppers (unless you’re inviting me over for the meal – I won’t touch them)
Roasted broccoli

Preheat oven to 350°F.
Prepare whatever “add ins” need to be prepared (ex sauté mushrooms). Mix together all ingredients, excluding cheddar cheese and add-ins. If you’re not trying to keep the “add-ins” separate, you can mix them in once batter is made.
Pour into a heavily greased Pyrex (mine was 6.5×10) or quiche pan.
Add vegetable add-ins, separating them according to your children’s preferences if desired. Push some of them down so they span the height of the quiche.
Top with cheddar cheese. I also added goat cheese to the adult center portion.
Bake uncovered for about 30 minutes.
Serves 4