Bacon, Mozzarella and Veggie Frittata

Bacon Mozzarella Veggie Frittata

Breakfast meals are just as delicious for dinner or any time of day. I often forget to reach for the eggs and whip up a breakfast type dish for dinner. This simple garden fresh  Bacon Mozzarella and Veggie frittata makes a delicious dinner that is high in protein and packed with good for you veggies. Next, time you are can’t decide on a dinner recipe, think breakfast!

Print
Bacon, Mozzarella and Veggie Frittata

Bacon, Mozzarella and Veggie Frittata

Ingredients

  • 6 eggs
  • 1/3 c half and half
  • 1 tbsp olive oil
  • 1 large mozzarella ball, sliced into 6 pieces
  • 3 strips of bacon, cooked and chopped
  • 1/2 c grape tomatoes, halved
  • 1/2 c red onion, chopped
  • 2/3 c baby portobello mushrooms, chopped
  • 2 tbsp fresh chives, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes (optional)
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 350. Grease a pie or quiche pan with non stick spray.
  2. Cook bacon until crispy. Allow to cool and then coarsely chop.
  3. While bacon cooks, heat olive oil in a separate pan over medium heat. Add mushrooms and onions. Cook until tender and onions begin to soften. Turn heat off and allow to cool.
  4. In a mixing bowl, whisk together eggs and half and half. Add garlic powder, chives, chili flakes and tomatoes. Season with salt and pepper. Stir.
  5. Add mushrooms, onion and bacon to pie pan. pour egg mixture over. Assemble mozzarella slices on top. Bake for 40-45 minutes.
http://freshandfit.org/bacon-mozzarella-and-veggie-frittata/

 

Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterreanean Chicken jpg

One of my favorite things about Spring is switching from stick-to-your-ribs comfort meals  to lighter, garden fresh recipes. I love making a meal out of grain salads and earthy greens topped with grilled or roasted herb chicken. Hints of lemon run through this Quinoa and Arugula Salad with Mediterranean Chicken dish, making for a bright and flavorful Spring recipe. It becomes so much more than a salad when you combine all of these ingredients.  A little bit of parmesan cheese, crunchy sunflower kernels and heart healthy avocado top the recipe and each bring there own unique flavors.

Print
Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterranean Chicken

Ingredients

  • FOR SALAD
  • 1 c quinoa
  • 4 c arugula
  • 1 c grape tomato, sliced
  • 1 avocado, sliced
  • 1/3 c Parmesan cheese, shredded
  • 2 tbsp sunflower kernels
  • FOR DRESSING
  • 1 tbsp basil, chopped
  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • Sea salt
  • FOR CHICKEN
  • 1 lb chicken breast tenders
  • 1/3 c olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Sea salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions. Transfer to a bowl and chill 1 hour.
  2. Preheat oven to 400. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine chicken and marinade ingredients. Toss to coat.
  4. Pour chicken onto baking sheet. Bake 30 minutes.
  5. In a large bowl combine ingredients for salad dressing. Add arugula, tomatoes and quinoa. Stir to coat. Transfer to serving dish, sprinkle with Parmesan cheese, sunflower kernels and avocado.
  6. Place chicken on salad. Serve.
http://freshandfit.org/quinoa-and-arugula-salad-with-mediterranean-chicken/

 

Roasted Vegetables with Herb Butter Sauce

Roasted Vegetables with Herb Butter Sauce JPG

Easter is a holiday that evokes thoughts of colorful and bright food with fresh flavors. In today’s recipe, I created a simple and wholesome side dish of roasted vegetables with a creamy and tangy herb dressing. I wanted to make something different from he traditional potato salad. Cabbage, carrots, and potatoes are hearty and have the most wonderful flavor when roasted with a light char. This recipe for roasted vegetables with herb butter sauce will look gorgeous on your Easter table.

Print
Roasted Vegetables with Herb Butter Sauce

Roasted Vegetables with Herb Butter Sauce

Ingredients

  • 1 head of cabbage
  • 1 bunch of carrots (5-6 medium carrots), sliced lengthwise
  • 1 lb baby red potatoes, quartered
  • FOR SAUCE
  • 1/3 c olive oil
  • 1/3 c grass-fed butter, melter
  • 2 tbsp Dijon mustard
  • 1 tsp minced garlic
  • 2 tbsp chives, finely chopped
  • 1 tsp dried dill
  • Sea salt and black pepper to taste.

Instructions

  1. Preheat oven to 400. In a small bowl, whisk together olive oil, garlic, butter, dill and chives. Reserve 1/3 cup of sauce for after roasting.
  2. Slice cabbage to about 1 inch thickness. Place in a large bowl.
  3. Prepare carrots and potatoes. Add to bowl with cabbage.
  4. Pour sauce over vegetables. Use hands to mix and coat vegetables.
  5. Place vegetables on baking sheet. Season with salt and pepper.
  6. Bake 30 minutes. Turn broiler to 550 and broil 5 minutes or until vegetables are lightly charred. pour reserved sauce over vegetables right before serving.
http://freshandfit.org/roasted-vegetables-with-herb-butter-sauce/

 

 

Tortilla Chili Verde

Tortilla Verde Chili 1

I love a meal that can be stretched and reheated throughout the week. Sunday is an ideal day to prepare a big batch of chili to have during the start of a new week. Having a healthy recipe on hand keeps me from ordering out and starts the week off on the right foot. Another fantastic aspect of this recipe is that you only use one pot for super quick cleanup.

This chili made with grass-fed ground beef, green salsa and fresh vegetables covers all the bases for a healthy recipe. Instead of using oil, I begin cooking the ground beef first and then add in my veggies which will cook in the juices from the meat. You could also use ground turkey or chicken if you prefer.

The secret ingredient in this recipe is corn tortillas. The tortillas are added to the chili and then simmered for 20 minutes. This breaks the tortillas down completely and they become a part of the broth adding a nice roasted corn background, much like tortilla soup.

Print
Tortilla Chili Verde

Tortilla Chili Verde

Ingredients

  • 1 lb grass fed beef
  • 1 c white onion, finely chopped
  • 1 bell pepper, diced
  • 1 jalapeño
  • 1 can pinto beans, drained
  • 1 16 oz jar of green salsa
  • 24 oz low sodium chicken broth
  • 1 tbsp garlic, minced
  • 1 tsp onion powder
  • 2 tbsp ground cumin
  • 1 tsp sea salt
  • 2 corn tortillas, torn into large pieces
  • 1 c cilantro, chopped
  • 1 avocado, diced

Instructions

  1. In a large pot or Dutch oven, begin to brown ground beef over medium heat.
  2. After 5 minutes, add onion, bell pepper, jalapeño, garlic, onion powder, salt and cumin. Use a wood spoon to break up ground beef and stir well. Cover and cook 5 minutes longer.
  3. Remove lid and add chicken broth and salsa. Bring to a boil, reduce heat and add tortillas. Simmer 20 minutes.
  4. Stir in beans. Continue to simmer for a thicker chili or serve.
  5. Garnish with cilantro and chopped avocado.
http://freshandfit.org/tortilla-chili-verde/