MUFFIN PAN FRITTATAS

"What an easy way to make eggs for a group."
Ingredients

    cooking spray
    1 tablespoon olive oil
    1 cup chopped fresh asparagus
    1/4 cup chopped green bell pepper
    2 tablespoons chopped red onion

    6 eggs
    1/2 cup milk
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1 cup shredded Cheddar cheese

Directions

    Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
    Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
    Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in the preheated oven until frittatas are set in the middle and lightly browned. about 20 Minutes

           MW. MUFFINS.

Recipe By:Nana Clares Kitchen
"Make a healthy breakfast in a coffee mug in under two minutes in the microwave. Look for the muffin in a mug mix on my website along with cake in a cup and other variations. Add fruit, such as raisins, a few pieces of chopped apples, or dried apricots, if desired."
Ingredients

    1 egg
    2 tablespoons vanilla yogurt
    2 tablespoons chopped walnuts
    1 tablespoon all-purpose flour
    1 tablespoon flax seed meal

    1 tablespoon quick-cooking oats
    1 tablespoon honey
    2 teaspoons ground cinnamon
    1/2 teaspoon baking powder

Directions

    Whisk egg in a microwave-safe mug. Stir yogurt, walnuts, flour, flax, oats, honey, cinnamon, and baking powder into egg until well-combined.
    Microwave until set, 90 to 100 seconds. Turn out over a plate to remove muffin from mug.

I tried this some time back, JeanneP, and didn't fix it ever again.  It wasn't as good as I hoped it would be.  But, maybe I didn't do it right and it will turn out better for you.

Hot,  hot, hot here today but we were out of Granola so I had to turn the oven on.  I turned the AC down and the baking granola smells wonderful!

Joy, my husband really likes your Little Cheddar Meat Loaves.  I made them a while back and froze them.  We ate the last two today for dinner.  I'm going to make some more soon.

Oh, Jean, so glad you both liked those little meatloaves.  I think they are good, too.  And, I need to make some more now, also.  I have all the ingredients...... just getting around to doing it.

I was sick for a couple weeks with a really bad sinus infection.  I just couldn't stop coughing and was having a hard time getting a doctor's appointment. Even after 10 days of antibiotic  has left me exhausted from all the coughing.   So, consequently, I didn't do much cooking or eating, either.  I am trying to get energy back,  but it is hard.  Do a little bit and have to go sit down.  I guess when you are older, it takes more time to recuperate.

So, I am starting to get my appetite back, and the little meatloaves sound good to me right now.  And, they are  easy to put together.

Joy

Yes, it definitely takes more time to recuperate as we get older.  Sometimes an Ensure or a Boost drink for a few days does help.  I usually get Boost with extra protein and then make myself a smoothie.

Jean, thanks for the suggestion of taking Boost.  I had given that a thought, but wasn't sure it would help.  I will put that on my list.  Worth a try, anyway .

Joy

I had made red beans and rice Wednesday but didn't try them until yesterday. They are simply comforting food. What happened Wednesday night, I won't go into except to say I lost 4 pounds of fluid.

I am lactose intolerant and allergic to processed and microwavable foods. I had tried canned applesauce and now I know that I simply will have to stick to clean eating and no chemically processed foods as I do not want to end up back in the hospital and another large medical bill!

Today is going to be chicken casserole day for us with a side of noodles and a green veggie and we will have some good leftovers.
My husband's sisters all make homemade noodles but I can't tell the difference between the homemade and bought.  They all taste the same to me.

My son works weird shifts so he is only home a couple of nights a week for supper.

When he is home, I will fix one of his favorites.  Last night it was pot roast, potatoes and carrots.  Tonight will be tuna casserole and asparagus which I got for an unheard price of $1.49 a pound!  We love it, but I refuse to pay $2.98 a pound for it.

Mary

Pot Roast is a favorite here in this house, too, MaryTX.  But, gosh!  At that price I am so glad I am not fond of asparagus!  Glad you found some at a good price and that tasted good in your Tuna casserole.

Are you folks familiar with Pigeon Peas? I have a recipe that calls for them but I cannot find them anywhere.  Perhaps they go by a different name in North America.

Radioman, you should be able to find pigeon peas in an Indian market or a market that sells Indian food and spices.

HERE IS A GOOD SLAW.



2 CUPS ZUCCHINI. SHREDDED
1CUP GREEN CABBAGE, SHREDDED
1 CUP RED CABBAGE, SHREDDED
2 GREEN ONIONS. SLICED
1//2 CUP RADISHES, THINLY SLICED
1/3 CUP MAYONNAISE
1/3 PEPPER

Mix together zucchini, cabbages, onions and radishes in large bowl
In a smaller separate bowl. Mix the mayonnaise and pepper.
Toss Vegetables with dressing.
Chill in fridge at least o hour before serving

0 hour?

one hour?

Jeannep, should that be â..." teaspoon black pepper?

Jean.  Yes. you caught that. 1/3 tsp.
Now I keep a mix of Black Pepper and Garlic powder equil amounts. Always use it.

Now decided to day was just to hot to think of cooking big. So I tried the Stove top Roast Chicken and Roast Potatoes in my big heavy skillet on top of stove.  Worked out great. Now have 4 meals for the freezer. Will wrap them in Foil.  Chicken I cut in 4 parts. Dip in flour, Egg, then into Panko . Browned good. Part cooked 3 potatoes in MW and then put on side of chicken. Got nice and roasted. House smells good and did not warm up in Kitchen. Had stove fan on. Now just a salad or a veg and set for 5 days.  Have a few Asian dishes in freezer and so no more cooking this week. They say in the 90s all week long.

We are not use to this in Illinois in JUne.  Maybe in August a few day. been now almost 2 weeks.

Jeanne. What brand of garlic powder do u use?  I'm trying to use more spices. Less or 0 salt..do like lemon pepper.  Darlene

Darlene, when using less salt, be careful of spice mixtures.  A lot of them have a lot of salt in them, which might not be mentioned in the "name".  Always check the ingredients to be sure. 

There isn't a lot of difference in Garlic Powders. Just don't buy one of the cheap kind that they sell in the $ stores . I usually buy my Spices at the Intl. Store where you weigh them out by the oz. I don't like to buy the one in the cans or come in 4 oz jars. I don't keep them longer than 90 days.

That Chicken roasted on the stove was so good. Think will keep doing it this way from now on.
I am just going to buy the Legs and Thighs as I prefer Dark meat.

Oh so good on these rainy days! I had this on 12-grain bread and it was a nice supper.

Prep time: 10 minutes | Cook time: 5 minutes | Yield: Serves 2 | Serving Size: 1 slice
INGREDIENTS
2 slices eureka!® Organic Bread SWEET BABY GRAINS®
1 5-Oz Can Light Chunk Tuna (in water), well drained
1/4 Cup Tomatoes, chopped
1 Tbsp Green Onions, chopped
1 Tbsp Serrano Peppers, minced
1/3 Cup Shredded Cheese (Cheddar or your favorite blend)**
1 Tsp Olive Oil
1 Tsp Lemon Juice
1/2 Tsp Honey
Dash of Smoked Paprika
Salt & Black Pepper to taste

METHOD
1. Place oven rack on highest shelf and pre-heat broiler. Place 2 slices eureka!® SWEET BABY GRAINS® on a baking sheet and toast on each side for about 1 minute on each side.  Remove bread from oven and set aside.
2. In a bowl combine the remaining ingredients, excluding the cheddar cheese, and mix well. Top the toasted slices with equal amounts of the tuna salad then top salad with the cheese. Toast using broiler for another 1 to 2 minutes.
3. Serve immediately and enjoy! **Use a fat-free or reduced fat cheese if you are monitoring your fat consumption.

Patricia, this sounds like something I like to eat.  I buy 12-15 grain bread and have all ingredients, but what is a serrano pepper?  All I would have would be a bell pepper in whatever color I choose.

Mary Ann

Mary Ann, a serrano pepper is a Mexican chili pepper.  A little hotter than the jalapenjo.  They are good if you like things spicy!  If that would be too hot you could substitute a milder pepper (bell) or just leave that ingredient out.

That sounds good, Angel.  I used to make sort of the same thing but put it on an English Mufffin with a slice or two of Jack cheese melted on top.  I'll have to do that again soon.  It would be just right for a light Sunday supper.

Phyllis, when I was going to try a jalapeno, Tom told me not to try it; it was much hotter than I would like - and I don't like spicy foods - so I am sure the serrano pepper is a no-no.  I do like bell peppers so would use that.  Thanks for alerting me.

Mary Ann

I just don't care for green Peppers anymore. I prefer to use the coloured. Red or Orange.
On the Mexican peppers just remove the white parts and the seeds. I do like a little heat in some things.

You're welcome, Mary Ann.  I like spicy peppers and Tex/Mex food so the serrano wouldn't bother me but I am more likely to have a bell pepper in the fridge rather than a chili pepper.  Once in awhile I'll buy some chili peppers and chop them coarsely and put them in bag and put them in the freezer.  Then I can just grab what I need and put it in a recipe.

It is still spicier than some would like, JeanneP, even if you remove the seeds, etc.  I like any color of pepper. It depends on what I am using them in.  I think the Red have a sweeter flavor.  They are all the same Bell pepper but in different stages of ripening.

I have mixed bell peppers in the freezer, red, orange, yellow and green. I also use some milder hot peppers, but like Phyllis, I grew up eating them. We have some hot sauces made in the state that has had grown men wheezing, but I never go up to that grade. Most of the sauces come in three levels of heat. I also have horseradish and spicy mustards in my fridge.

When I worked for the Alaska Bowl Company, I sometimes did the tour taste tests. It was funny to see the macho men say they could eat anything and then beg for more water after a fourth of a teaspoon of one of the hotter sauces. I especially remember one Texan who bragged and went down hard! 

Here is a link to one of the better companies who also sell on Amazon. The tangy raspberry sauce is spicy but divine!

http://talkeetnafoods.com/products.html

Would have loved to see the Texan begging for water, Angel!    

Along with peppers in the freezer I keep a big bottle of Sriracha and a bottle of Texas Pete in the fridge.  I'll sneak a few drops into a soup, or hamburgers, or even spaghetti.  Sometimes I like a little spice in my life.