Category: Dinner – Eat it!

Spring Frittata

Slice and serve!

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  • 1/2 cup stale bread cubes
  • 1/2 cup milk
  • 8 beaten eggs
  • 3/4 cup ricotta
  • 1 teaspoon chopped thyme
  • salt and pepper
  • 1 cup shredded zucchini

Click HERE for the instructions

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Mini Skillet Meatloaves

Perfect portioning!

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  • 1/3 cup breadcrumbs
  • 1/3 cup milk
  • 1/3 cup chopped fresh parsley
  • 1 large egg
  • 3 tablespoons Worcestershire sauce
  • 1 small onion, finely minced
  • 1 teaspoon chili powder
  • 2 cloves garlic, grated or finely minced
  • 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup ketchup
  • 1 to 2 tablespoons packed light brown sugar
  • 1 tablespoon apple cider vinegar

Click HERE for the instructions

Greek Chicken Marinade

They say “it’s the best” – but YOU be the judge!

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  • 1 pound boneless skinless chicken breasts (about 2 large breasts)
  •  cup plain Greek yogurt
  • ¼ cup olive oil
  • 4 lemons juiced and zest of one lemon
  • 4-5 cloves garlic pressed or minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Click HERE for the instructions

Summer Italian Spaghetti Salad

Here’s a different salad to bring to your next get-together!

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  • 1 package 16 ounces thin spaghetti, halved 
  • 1 cup cherry tomatoes; halved
  • 1 cup cucumber; diced
  • 1 cup 5 oz thin salami slices, cut into small pieces (or pepperoni)
  • 1 medium green pepper diced
  • 1/2 small red onion diced
  • 1/2 cup black olives thinly sliced
  • 1 bottle 8 ounces Italian salad dressing 
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon paprika
  • Salt & pepper to taste

Click HERE for the instructions

Roasted Mushrooms with Veggies and Crumb Topping

I’ve made it a vow to eat more veggies – starting with THIS!

For crumble topping
  1. 1/2 cup walnuts, finely chopped
  2. 2 tablespoons nutritional yeast
  3. 2 tablespoons panko or regular breadcrumbs
  4. 1/2 teaspoon crushed chili flakes or to taste
  5. Salt to taste
For mushroom
  1. 3 – 4 portobello mushroom caps, stems removed and cleaned
  2. 1/2 cup pesto or pizza sauce
  3. 1/2 cup hummus or 1 – 2 tablespoons sriracha
  4. 1 red onion, sliced
  5. 1 bell pepper, sliced
  6. Crumble topping
  7. 1 – 2 teaspoons balsamic vinegar, optional
  8. Freshly ground black pepper to taste

Click HERE for the instructions