Frittata Muffins

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I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; but I substituted it with frozen organic spinach for added nutritional value. It’s one of those recipes that you can change some of the ingredients to suit your tastes. What was really important to me, I found that they can be stored in snack bags (even frozen) and reheated in the microwave! I am so glad to add some tasty variety to my morning breakfast meals!

Frittata Muffins

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Frittata Muffins

Ingredients:

  • 1 tablespoon organic extra-virgin olive oil
  • ½ chopped medium onion
  • ¾ cup chopped red bell pepper
  • 1 cup chopped mushrooms
  • ½ cup chopped frozen organic spinach, thawed
  • Sea salt
  • Freshly ground pepper
  • 6 large organic eggs
  • 2 tablespoon organic nonfat or whole milk

Directions:

  1. Preheat oven at 350° F.
  2. Heat the olive oil over medium heat in a large nonstick frying pan. Add onion, bell pepper and mushrooms. Cook until tender. Add the spinach and stir. Finally, salt and pepper to taste.
  3. Grease a 12 cup muffin tin with oil. Add the vegetable mixture.
  4. Using a 2 cup glass measuring cup with spout, whisk the eggs and milk together. Add salt and pepper. Pour into muffin cups. Bake for approximately 17 minutes.
  5. Using a small spatula, gently remove frittatas from muffin tin. Serve immediately.

 

Frittata Muffins

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Healthy Grilled Summer Vegetables

Healthy Grilled Summer Vegetables

Incorporating more healthy vegetables into our diets can be rather difficult, especially during a busy work week. I have found one simple way to do this! By taking advantage of the lovely summer produce available right now, you can grill them either indoors or outdoors. Luckily, I bought a great nonstick grilling pan several years ago, so grilling indoors is an easy option for me. A lot of the preparation can be done in advance, by slicing the vegetables ¼-inch thick and storing them in a food storage bag in the refrigerator. You can even prepare the seasoned olive oil, applied right before grilling, ahead of time too. This is such a simple and tasty way to eat more vegetables!

Healthy Grilled Summer Vegetables

Ingredients:

  • ½ small eggplant
  • 1 medium zucchini (8 inches)
  • 1 medium yellow squash (8 inches)
  • 1 medium red bell pepper
  • ¼ cup Organic extra-virgin olive oil
  • 1 teaspoon Organic oregano
  • Sea salt
  • Freshly ground pepper

DSC_2537Directions:

  1. In a small bowl, whisk together the oil and oregano. Add salt and pepper to taste and mix thoroughly.
  2. Lightly brush the seasoned oil on the vegetables. If using a nonstick grilling pan, cook each side over medium heat for a few minutes, until dark grill marks appear. Serve immediately.

Healthy Grilled Summer Vegetables

 

Cucumber Radish Slaw

Cucumber Radish Slaw

As the temperature nears 106 degrees, a cold, crisp and tangy salad is in order. When I saw the pretty and colorful picture of this dish on Pinterest earlier this week, it made me want to look further into the recipe. Since I already had all the ingredients to make this slaw, I thought I would make it as a part of today’s lunch. Within minutes this simple and healthy dish was ready to consume! It tastes great after being chilled and allowing the vegetables to marinate in the dressing for an hour. This delicious recipe was “pinned” from Better Homes and Garden website.

Cucumber Radish Slaw

Ingredients:

  • ¼ cup organic apple cider vinegar
  • 2 tablespoons organic extra-virgin oil olive
  • 1 teaspoon organic sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups thinly sliced English cucumber
  • 2 cups thinly slice radishes
  • 1 cup red bell pepper strips
  • ¼ cup thinly sliced green onion, cut on the diagonal

Directions:

  1. In a large bowl, whisk together the vinegar, oil, sugar, salt and pepper.
  2. Add the cucumber, radishes, bell pepper and green onion and gently toss. Serve immediately and chill up to 2 hours. 6 to 8 servings.

Cucumber Radish Slaw

Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

I had 4 large red bell peppers sitting in the refrigerator from last week’s trip to Costco.  So when my husband asked me what I was going to do with them I quickly said “stuffed them.” Then I quickly glanced over a couple of recipes and this is what I came up with. The only ingredient that I had to buy was the ground beef. Unfortunately, I didn’t have enough time to thaw out the organic ground beer I had in the freezer. My husband prefers white rice, but you can make it healthier by using brown rice. It is incredibly easy to make, especially when you use the packaged frozen rice. The parboiling of the peppers helps to make it tender and easy to cut. I hope enjoy this colorful savory dish!

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Ingredients:

  • 4 large or 6 medium red bell peppers, cut off approx. ½” of tops
  • 1 tablespoon organic extra-virgin olive oil
  • ½ large yellow onion, finely chopped
  • ¾ cup finely chopped red pepper (from cut off tops)
  • 1 pound lean ground beef (10 to 15% fat)
  • 2 cloves garlic, minced
  • ¼ cup cilantro, finely chopped
  • Sea salt
  • Freshly ground pepper
  • Red pepper flakes
  • 1 (10 ounce) package Trader Joe’s Frozen Organic Jasmine Rice (cook according to directions)
  • 1 (8 ounce) tomato sauce
  • Water

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large pot, parboil the peppers for about 3 minutes. Using tongs, remove peppers and place upside down on a paper towel.
  3. Using a large nonstick frying pan, brown the ground beef over medium, breaking it up into small pieces. Drain excess oil and place beef in a medium bowl.
  4. In the same pan, heat olive oil over medium heat, cook onion, bell pepper and garlic, stirring frequently for about 3 minutes. Add ground beef. Then add salt, pepper and red pepper flakes to taste. Mix well.
  5. Add tomato sauce and rice and stir well. Add more salt and pepper, if necessary.
  6. In a baking dish, add enough water to cover dish. Stuff the bell peppers with the rice and meat mixture. Place in baking dish. Bake until tender and filling is heated through, about 20 minutes. Serves 4 to 6.

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