Are you wondering what a frittata is? Basically it's an omelet that is flavored with herbs and is cut like a pizza. The herb used in this recipe is Italian seasoning, which is a blend of oregano, marjoram, thyme, rosemary and sage. I use this frequently when making Italian recipes. I even add a little to jarred spaghetti sauce to perk up the flavor. If Italian seasoning isn't something you keep in your pantry, you can use oregano but I would only use about 1/2 teaspoon.
To lower the fat and sodium content, use fewer slices of pepperoni...no one will miss it. You can also spray the skillet with a vegetable spray instead of using butter to cook the potatoes and onion if you want to lower the fat content. Sometimes I will use less butter as well as the spray. Instead of using the Mexican blend cheese, you can use part-skim mozzarella or your favorite shredded cheese.
Remember that eggs are a goood source of riboflavin, B12, phospherous and protein. They are also very economical. When a dozen eggs costs $1.80, each egg is only 15 cents.
Be sure to practice good food safety when using raw eggs. Wash hands after cracking the eggs and sanitize the counter top after preparing the recipe. Make sure that the eggs cook thoroughly. I like to insert a knife in the center of the frittata. If it comes clean, then the eggs are cooked thoroughly.
Now that school has started again, you may find yourself in a squeeze for time. Look in your fridge for the eggs and you can have dinner on the table in just a few minutes. If you have leftovers, the fritta reheats great for lunch the next day.
The Gingered Melon Salad is cool and crisp in texture and easy to prepare. It compliments the spiciness of the frittata very nicely.
We appreciate the Texas Egg Council for sponsoring this video. I hope that your family enjoys this recipe as much as mine. Let me know what you think.
Happy cooking!
Carrie
Wednesday, August 25, 2010
Monday, August 23, 2010
Beef Kabobs
A simple and fun recipe that takes just a few minutes to prepare. Let everyone in the family make their own with the vegetables they like and will eat.
To add variety to this recipe, try different spices and flavors to add a different flair. Look at the vegetables that are in-season at your local grocery store. Purchasing in-season fruits and vegetables can be done at a cost savings to you and adds variety to your diet.
This recipe is loaded with protein from the beef, but remember you can substitute the beef for chicken, pork, or make vegetable kabobs. Remember to add a whole grain as a side dish to get the added benefits of whole grains in your diet.
Food Safety Tips for Marinating:
Marinated food should be refrigerated, not left out on the counter to marinate. Poultry and cubed meat (such as what is in today's recipe), or stew meat can be marinated for up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days.
If some of the marinade is to be used as sauce on the cooked food, reserve a portion of the marinade before putting raw meat into it.
Have fun with this recipe because there are loads of ways you can make it yours.
Dee Lee ;)
To add variety to this recipe, try different spices and flavors to add a different flair. Look at the vegetables that are in-season at your local grocery store. Purchasing in-season fruits and vegetables can be done at a cost savings to you and adds variety to your diet.
This recipe is loaded with protein from the beef, but remember you can substitute the beef for chicken, pork, or make vegetable kabobs. Remember to add a whole grain as a side dish to get the added benefits of whole grains in your diet.
Food Safety Tips for Marinating:
Marinated food should be refrigerated, not left out on the counter to marinate. Poultry and cubed meat (such as what is in today's recipe), or stew meat can be marinated for up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days.
If some of the marinade is to be used as sauce on the cooked food, reserve a portion of the marinade before putting raw meat into it.
Have fun with this recipe because there are loads of ways you can make it yours.
Dee Lee ;)
Wednesday, August 11, 2010
Vegetarian Enchilada Casserole
For those of you who automatically think "no flavor!" when you see vegetarian in the title, this recipe will change your way of thinking for good! Between the cumin and enchilada sauce, this recipe can't help but pack a huge flavor punch. That's not even the best part! This recipe covers all of the food groups from the Food Guide Pyramid in one easy, cost effective and delicious dish.
The zucchini and corn provide vitamins A and C, while the black beans provide you with some of the protein your body needs! Who's missing the meat now? Sprinkle in the reduced fat cheese with all of it's calcium and you have made an awesome meal that will keep your body strong and healthy for years to come!
If you are still not convinced that this vegetarian casserole will knock your socks off, you can add ground turkey or left over chicken. (Just keep the meat lean.)
Let me know what you think!
Kari =)
The zucchini and corn provide vitamins A and C, while the black beans provide you with some of the protein your body needs! Who's missing the meat now? Sprinkle in the reduced fat cheese with all of it's calcium and you have made an awesome meal that will keep your body strong and healthy for years to come!
If you are still not convinced that this vegetarian casserole will knock your socks off, you can add ground turkey or left over chicken. (Just keep the meat lean.)
Let me know what you think!
Kari =)
Friday, August 6, 2010
Easy Cheesy Chicken
I have to start off by thanking my mom for this one. This recipe is one that I have been enjoying since I was a young child and now, I am still preparing in a snap for my family (including my in-laws!) on a regular basis. It is an easy, hearty and healthy meal perfect for the whole family.
As we all know, the cost of food has dramatically increased in the last few years. As result, my family and I have tried to be as thrifty as possible when we hit the grocery store every week. While this recipe is relatively inexpensive, I wanted to share a few cost saving tips for this recipe I have found to work well for my family.
1. To save on the chicken, substitute frozen chicken breasts or chicken tenders instead of using whole, fresh chicken breasts.
2. Consider using store brand soups. Most stores, now carry their own brand of low-sodium and/or low-fat cream of chicken soup. Other cream soups such as, cream of celery or cream of mushroom also work well for this recipe and are typically less expensive.
3. Make your own bread crumbs from leftover bread. Simply allow the bread to be exposed to air (leave the package open) over night and crumble it up the next day.
4. While the recipe calls for Swiss cheese, any variety of cheese works well. Use the variety that is on sell.
I hope these tips help reduce your food budget and the time spent in the kitchen!
Happy eating!
Sarah
As we all know, the cost of food has dramatically increased in the last few years. As result, my family and I have tried to be as thrifty as possible when we hit the grocery store every week. While this recipe is relatively inexpensive, I wanted to share a few cost saving tips for this recipe I have found to work well for my family.
1. To save on the chicken, substitute frozen chicken breasts or chicken tenders instead of using whole, fresh chicken breasts.
2. Consider using store brand soups. Most stores, now carry their own brand of low-sodium and/or low-fat cream of chicken soup. Other cream soups such as, cream of celery or cream of mushroom also work well for this recipe and are typically less expensive.
3. Make your own bread crumbs from leftover bread. Simply allow the bread to be exposed to air (leave the package open) over night and crumble it up the next day.
4. While the recipe calls for Swiss cheese, any variety of cheese works well. Use the variety that is on sell.
I hope these tips help reduce your food budget and the time spent in the kitchen!
Happy eating!
Sarah
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