Vegetable Frittata

This was a last minute dinner thrown together with low expectations, but was such a hit I thought I'd better write it down before I forget.

6 eggs
3 Tablespoons cream (or milk)
1/4 tsp marjoram
1/4 tsp salt
1/8 tsp fresh ground pepper

3 small yellow potatoes
1/3 cup diced onion
1/3 cup diced bell pepper
1 cup chopped spinach
1/2 cup grated cheddar cheese

Preheat oven to 350 degrees.

In medium bowl combine eggs, cream, and spices.

Wash potatoes and pierce with a fork. Cook according to microwave's directions for baked potatoes until soft, then dice. In an oven-proof skillet saute onions and pepper in 2 Tbsp olive oil until onions are translucent. Add spinach and saute until wilted. Turn off heat and add egg mixture and cheese. Stir to combine. Place in oven for about 15 minutes or until eggs are cooked through.

We are this with leftover muffins from the freezer and fresh pears. Not a word of complaint was uttered, and all the food was devoured.

Red Curry with Basil

Recipe from Linda Brown


2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces) or the same amount yellow potatoes (my pref)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

Steak Hoagies

This is a Dave meal for sure. I've cut the meat in half and double the veggies. I've never gotten any complaints.

Recipe adapted from My Kitchen Cafe

1 sirloin steak, about 1 inch thick
1/2 tsp each black pepper, salt, and garlic salt
1 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
4 slices deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Combine salt, pepper and garlic salt. Pat steak dry with paper towels and rub salt mixture liberally into each side. Heat 1/2 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (or according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Pepper Steak and Mushroom Rice Pilaf

Link here.

Pineapple-Blackbean Enchiladas

Recipe from Michelle Chudleigh

Perhaps sounds like a strange combination, but these were so good! They even made "the list." Find the recipe here.

Ingredients

2

teaspoons vegetable oil

1

large yellow onion, chopped (about 1 cup)

1

medium red bell pepper, chopped (about 1 cup)

1

can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

teaspoon salt

1/2

cup chopped fresh cilantro

3

cups shredded reduced-fat Cheddar cheese (12 oz)

1

can (10 oz) Old El Paso™ mild enchilada sauce

8

whole wheat flour tortillas (8 or 9 inch)

1/2

cup reduced-fat sour cream

8

teaspoons chopped fresh cilantro

Steps

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• 2Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• 3In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• 4Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.