This hearty, but light chicken soup is healthy and delicious, and is a great way to use leftover chicken for a quick meal. Serve with a garnish of Avocado and shredded Parmesan cheese.
Enjoy a warm coffee creation while relaxing on a Sunday morning, or brew up a bunch for your friends and family at your next fall get-together. Serve with a slice of warm apple pie or apple cider donuts for the ultimate crowd pleaser! Recipes courtesy of KRUPS Barista Sam Lewontin.
Frittatas are super easy to make. They’re also a great way to use up vegetables and meats that you may have sitting around in the fridge.
3 large organic brown eggs
1/2 cup of liquid egg whites
2 cups of fresh baby spinach (washed and drained)
1/2 a red onion finely minced
1 large clove of garlic finely minced
About 10 grape tomatoes halved
1 1/2 cups of sliced baby portabella mushrooms (if you don’t like mushrooms, skip them)
3 teaspoons of extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of freshly grated Parmesan-Reggiano cheese
Preheat oven to 400 degrees.
In an oven safe, non-stick pan over medium to medium-high heat, saute minced onion in olive oil. Sprinkle a little bit of the salt and pepper on the onions; this helps the onions sweat. After about a minute, add the minced garlic and continue sauteing. Once the onions soften a bit, add the sliced mushrooms. Keep sauteing until the mushrooms start to soften and cook down then add the tomato halves and cook until they are slightly soft. Add the spinach and stir until it wilts.
In the mean time, beat the three eggs together and then add the liquid egg whites. Add remaining salt and pepper and continue beating until well mixed. Pour the egg mixture evenly over the vegetables. Move the vegetables around gently with a fork to let the eggs seep through to the bottom of the pan. Sprinkle the top with Parmesan-Reggiano cheese. Once the eggs start thickening around the edges about an inch, put the pan in the oven and let cook for about 10 minutes until the middle is no longer jiggly. Slide the whole frittata onto a plate, slice into fourths and serve immediately with a side of fruit. Garnish with a few spinach leaves and whole grape tomatoes.
One of my family’s favorite meals is my eggplant parmesan casserole. It’s an eggplant parmesan that’s layered like a lasagna! It’s warm and hearty and perfect for a cold night, but a great casserole for any time of year. When I make this, my hubby tends to hang around the kitchen a lot, trying to get at the breaded eggplant pieces before I add them to the casserole. I usually save him a couple of pieces if I can. Our twins love this one too and will ask for it.
This eggplant parmesan casserole is even better the next day. This recipe usually makes enough for leftovers for my family’s dinner the next day and enough for my lunch the following day.
I haven’t tried freezing it yet so if you do and it turns out well, leave me a comment below and tell me about your experience.
I did make a gluten free version recently using brown rice crumbs and it was just as delicious!
If you want to make the recipe lighter, try it with low/non fat ingredients and let me know how it turns out.
Guest post from SheisDallas.com
I recently discovered a favorite new recipe! I saw it on PBS, during Sara Moultons “Weeknight Meals.” It’s a great rustic pasta dish- and it’s nice and creamy, but without cream!! Also, the ingredients are things that can be kept in your cupboard, so it’s an easy meal to make on the fly. Because sometimes it’s cold out, and you just can’t see yourself making it out of your house! The recipe is below. It’s SOOOOOO YUMMY!!! Try it!
Guest post from Minette at NorthTexasKids.com
If your family is anything like ours, you anticipate Thanksgiving leftovers with almost as much gusto as the Thanksgiving meal itself! Are you tired of the standard leftover turkey recipes yet? In our house, we tend to cook turkey several times a year, just so we can eat leftovers. My mother-in-law is famous for her Turkey Curry, in fact on every summer vacation, we beg to cook a turkey just so she will make curry the next day.
While I love curry, I also like soup and my husband loves hot turkey sandwiches the next day. So, I searched the internet to find many recipes for leftover turkey. I am only sharing 12 with you here, but each of these links will lead you to dozens of additional ideas for leftover turkey. I tried to pick the very best ones with the best reviews or that I thought were creative, different and easy. Who wants to spend a whole other day in the kitchen? I usually wait until Saturday or Sunday after Thanksgiving to make the stock and either soup or curry.
Here is Nanny’s turkey curry “recipe.”
I wanted to get a little creative with some leftover smoked salmon so I made Smoked Salmon Crostini topped with a fresh tomato and flat leaf parsley salsa. It turned out really good so I thought I would share the recipe.
Here’s what you need to serve four:
1 cup of finely chopped red and yellow grape tomatoes (you can use any kind of tomatoes you like)
2 tablespoons of chopped flat leaf parsley
2 scallions finely chopped
1 teaspoon of white balsamic vinegar