Nani-Foodi Friday: Ham & Spinach Quiche

The twins looove eggs, so when I decided to give this recipe a try I thought it was a shoo-in. Since they also love to be unpredictable when it comes to eating, it was a shoo-out. They basically said ‘shoo’ to everything in the dish other than the eggs. I; however, had to stop myself from eating the entire thing in one sitting.

I found the recipe here, but used spinach rather than asparagus. I also bought a pre-made pie crust because ‘ain’t nobody got time for that’ when you’re trying to cook a meal during nap time. I hope your taste buds enjoy this one as much as mine did!

Ham & Spinach Quiche

Prep time: 25 mins       Cook time: 50 mins


  • 4 large eggs
  • 3/4 cup half and half
  • 1 cup of preferred cheese, shredded (I used a blend)
  • 1 cup chopped spinach leaves
  • 1 cup chopped ham
  • 1 unbaked pie crust


  1. Allow pie crust to thaw at room temperature for 15 minutes. (This prevents it from cracking when you roll it out into the pie dish.)
  2. Preheat oven to 350°.
  3. Whisk the eggs and half and half in a bowl and then stir in ham, cheese, and spinach.
  4. Roll out the pie crust into the pie pan and mold to fit.  Then, place in the freezer for 10 minutes to chill.
  5. Pour the pie mix into the crust and bake for 50 minutes. (I baked mine a little longer because I may or may not have taken the twins on a walk and was late taking it out of the oven.)
  6. Enjoy!



Nani-Foodi Friday: Cheeseburger Cheeburga

I’m sure everyone has a meal that takes them back to childhood. I have two: grilled barbecue chicken and Sloppy Joe. I remember eating barbecue chicken so often I could probably go without it for the rest of my life (sorry, Mom!) Sloppy Joe; however, gives me all the warm, fuzzy feels and transports me back to a muuuch simpler time (when I had people making sure I was fed instead of the other way around.) As I was browsing for toddler-friendly ground beef recipes, I came across this Cheeseburger Pasta Skillet by Ready Set Eat. The twins love cheeseburgers and pasta, so I gave it a go.

I was pleasantly surprised when the meal ended up tasting like Sloppy Joe pasta. While it may not look or sound appealing, it tasted d*** delicious! I did make a few adjustments to the recipe based off of reviews and I also cut the ingredients in half. Feel free to follow the original, mine, or get creative on your own!


Cheeseburger Pasta Skillet

Yields: 4 servings      Prep time: 5 mins      Cook time: 20 mins


  • 1/2 lb ground beef
  • 1/4 of an onion, diced
  • 1/4 tsp garlic salt
  • 6.5 oz tomato sauce
  • 1 oz favorite marinara (I used Rao’s sensitive formula marinara because any other kind tends to make H’s sensitive skin break out in a rash. This ingredient is also optional, but several reviews said there wasn’t enough seasoning simply using tomato sauce.)
  • 1 cup uncooked pasta
  • 3/4 cups water
  • 1/8 cup ketchup
  • 1/2 cup shredded cheese blend


  1. Heat skillet over medium- heat and add onion, beef, and garlic salt.
  2. Cook until beef is crumbled and no longer pink and then drain grease.
  3. Add tomato sauce, marinara, pasta and water. Stir to combine.
  4. Bring to a boil. Cover, reduce heat, and cook until pasta is tender (about 10 mins.)
  5. Stir in ketchup, sprinkle with cheese, and serve!


I ended up using the other 1/2 lb of ground beef I had to make little cheeseburger stackers for the girls (which I forgot to photograph, grrr.) They’re starting to talk a lot more and it’s the cutest thing hearing them say “more cheeburga peas.” I hope you enjoy this childhood classic!



Nani-Foodi Friday: Basil & Parmesan Orzo

Nani-Foodi Friday is here with a simple side dish that will please any palette. I made this last week for the twins to serve with the chicken nuggets from my previous post and it ended up being a hit for the whole family. When I arrived the next morning for work, their Dad apologized for eating all of their leftovers and put in a request for more.

I found the recipe here… and while the only change I made to the ingredients was using gluten-free orzo (which has a more sticky consistency when cooked than regular orzo), I’m positive it would be delicious with couscous, rice, or quinoa.

Basil & Parmesan Orzo

Yields: 3-4 servings    Prep time: 5 mins    Cook time: 15 min


  • 1.5 tbsp unsalted butter
  • 1 cup uncooked orzo
  • 1 3/4 cup (14 oz) chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil


  1. Melt butter in skillet over medium heat.
  2. Add orzo and sauté for 2 minutes.
  3. Stir in chicken broth and bring to a boil.
  4. Cover and reduce heat to a simmer.
  5. Cook for 15 minutes or until the orzo has absorbed all the liquid.
  6. Mix in parmesan cheese and basil. Serve and enjoy!


If you have specific ingredients you’d like to see in future Nani-Foodi posts, please feel free to send me a message or comment below!


Nani-Foodi Friday: Baked Chicken Nuggets

I’m not sure why it has taken me so long to share this recipe since I keep an endless supply in the freezer, but look no further for the best chicken nuggs in all the land (after Chic-fil-a, that is.) Trust me when I say I have experimented with A LOT of chicken nugget recipes. I’ve put chicken breast in a food processor and patted it into nugget shapes, experimented with different seasonings, and cooked them every way possible. However, after much trial and tribulation, this is the easiest and most delicious recipe… the twins could even make them. Just kidding, but ahhh wouldn’t that be glorious? IMG_3976

Baked Chicken Nuggets

Yields: 30-40 nuggets    Prep time: 5 mins    Cook time: 15 mins


  • 1-1.5 lbs chicken breasts
  • 1/2 tbsp olive oil
  • 3/4 cup whole wheat bread crumbs
  • 1.5 tbsp Italian seasoning
  • coconut oil spray


  1. Preheat oven to 425° and line a baking sheet with parchment paper or lightly spray with oil.
  2. Combine bread crumbs and seasoning in a bowl.
  3. Cut chicken breast into preferred nugget shape and place in a separate bowl.
  4. Drizzle olive oil over chicken and toss.
  5. Coat each nugget in breading and place on a baking sheet.
  6. Spray top of nuggets lightly with coconut oil spray and place in the oven.
  7. Bake for 5 mins and then remove from oven and flip nuggets. Place back in the oven and bake for additional 8-10 minutes until chicken is golden brown and cooked through.

I usually make a batch at the beginning of the week and keep some in the fridge to serve with ketchup and a side or to throw into various meals for both the babies and myself (chicken quesadillas, wraps, chicken parmesan, chicken and waffles, salads, etc.) and keep the rest in the freezer.