Below you will find some of the recipes that we had this week, including the yummy crab cakes and spinach artichoke dip some people wanted:
Sausage Cheesy Frittata
2 teaspoons butter
½ cup sliced onion
½ cup sliced red bell pepper
2 small plum tomatoes, diced
3 slices turkey bacon, crumbled
1/3 cup sausage, browned and crumbled
1 tablespoon basil
½ cup eggs
½ cup 1% cottage cheese
¼ cup fat-free evaporated milk
¾ ounce shredded Monterey Jack cheese
Coat an ovenproof 10” skillet with cooking spray and place over medium-low heat until hot. Melt the butter in the skillet. Add the onion, bell pepper, and meat and sauté over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.
Preheat the broiler. In a blender, combine the eggs, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
We also had Taco Salad (Andrew had his with WW wraps and I just had mine on a bed of romaine), chicken stir-fry with no rice or carrotts/corn, and our usual baked Mustard Salmon.
1/2 tablespoon plus 1/2 teaspoon canola oil 1/2 (11/2-pound) head broccoli, cut into florets (3 cups) 1 tablespoon low-sodium soy sauce 1 garlic clove, minced 1 teaspoon fresh lemon juice
InstructionsHeat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic, and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot
Savory Chicken Saute
2 tablespoons olive oil
4 boneless, skinless chicken breast halves
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon of fresh rosemary leaves, chopped
½ cup fat-free chicken broth
Heat the oil in a large skillet over medium heat. Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onio. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.
Hot Spinach Artichoke Dip –
1 (10oz) package of frozen chopped spinach
2 (13 ¾ oz) cans artichoke hearts
½ cup of mayonnaise
½ cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees. Greese a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the incredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
Avacado Crab Cakes
1 tsp chives
1/2 tsp dill
2 Tbsp mayonnaise
1 Tbsp mustard
3/4 cup italian seasoned bread crumbs
1 pound crabmeat
salt and pepper
Chop avacado and crab meat. Cut lemon in 1/2 and squeeze 1/2 over avocado. Beat egg, add mayonnaise, mustard, chives, dill and 1/4 cup bread crumbs. Add crab and avocado. Season with salt and pepper. Shape into patties. Dip in bread crumbs. Fry patties and turn once until brown. Use lemon to garnish.
If you live close by and are going to make this, I can lend you the bread crumbs. I doubt I will have much use for them, unless I make this recipe again.
When I get a chance I will take and post more pictures.