Tag: bacon

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!

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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/

 

Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

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Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad

Ingredients

  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
http://freshandfit.org/jalapeno-corn-chowder-salad/

 

Jalapeño Corn Chowder Salad by freshandfit.org