Friday, October 30, 2009
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Thursday, October 22, 2009
Tuesday, October 20, 2009
Monday, October 19, 2009
Sunday, October 18, 2009
Saturday, October 17, 2009
Tuesday, October 13, 2009
Sunday, October 11, 2009
Thursday, October 8, 2009
A.'s office is having a 'Healthy & Quick Weeknight Dinner' contest this week! The winner's recipe gets served at the office cafeteria. It may not sound like a big prize, but apparently sitting next to 'Freddy's Famous Jerk Chicken" is a big honor. Oh, I can attest to the fame of Freddy's (the cafeteria chef) chicken ... A. counts the day's to Wednesday's chicken special! So there's a lot of pressure! :-)
After much thought, I decided: how about a quiche? I love eggs and veggies for dinner, but the quiche crust is a bit to heavy for everyday eating. So then I thought: crustless quiche! By removing the crust, you are losing the fat and carbs and keeping the healthy eggs and veggies. It's a delicious meal when served with a fresh tomato salad paired with a bit of fresh cheese. You can use the whole egg, or use half yolks, half whites; and you can replace the vegetables with whatever you have handy... a perfect plate to clean out the fridge with. Oh, and it stores well overnight. What else could you ask for? :-)
I'll keep you posted on whether we win, enjoy!
FRESH ZUCCHINI & HAM FRITATTA
6 Eggs (or use 8 eggs - 4 whites, 4 whole eggs)
1 large zucchini
4 slices, turkey or ham - chopped
1/2 white onion, sliced
2 tablespoons skim milk
salt & pepper
Preheat the oven to 350F.
In a non-stick skillet with a bit of olive oil, quickly saute the sliced zucchini, onions, and ham/turkey. Continue to saute while stirring for a couple of minutes. Remove from heat.
In a bowl mix the eggs and milk. Season with salt and pepper to taste.
Pour the eggs into a quiche pan (or 9" pie pan). Add the vegetables and ham/meats. Arrange the zucchini to make sure they are spread evenly through the pan.
Place in the oven (middle rack) for about 20 minutes, or until thoroughly cooked. You will see the edges puff up and lightly brown.
Allow the eggs to cool for 5 minutes before you slice.
Serve with a side salad of chopped tomatoes with Olive oil, salt & pepper, chopped basil and a dollop of mascarpone (or goat cheese... even fresh yogurt of that's what you have handy) and enjoy!