Roast Tomato Frittata

Servings: 8 | Prep Time: 30 minutes

Ingredients:

  • 12 plum or Roma tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 4 thyme sprigs
  • Salt
  • 1 medium thin skinned potato
  • 1 large onion
  • 3 TBSP unsalted butter
  • 8 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup minced fresh Italian (flat) parsley
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 500F.
  2. Core the tomatoes and cut them in half. Scoop out the seeds and pulp.
  3. Spread half the 1/3 cup of olive oil onto a 9×13 Pyrex dish. Do not crowd the tomatoes. Distribute garlic and thyme on top. Drizzle remaining olive oil and some salt.
  4. Roast, turning the pan around in the oven once, for about 30 minutes, or until tomatoes are shriveled and a little blackened. Remove and let cool.
  5. Lower oven temp to 350F.
  6. Wash potato, cut into thin slices. Cut onion into wedges.
  7. Put butter into a 10″ ovenproof nonstick skillet, and turn heat to medium high.
  8. When butter melts, add potatoes and onions and cook until potatoes are browned on both sides.
  9. While you are waiting for potatoes to brown, beat eggs in a bowl; stir in Parmesan and parsley, along with salt and pepper.
  10. When potatoes are brown, turn heat to low and wait a minute, then add eggs. Cook until frittata is set on the edges, then transfer into the oven and bake until the mixture is barely set on top. Serve in wedges, hot or at room temperature.

Notes:

Recipe Origin: Minimalist Cooks Dinner, by Mark Bittman. This is one of my very favorite cookbooks. Bittman makes cooking easy, and fun. I’ve adapted it just a little to suit our preferences.

Cinnamon Bread

Servings: Makes 2 loaves | Total Time: 1 hour

Ingredients

Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups butter milk
  • 4 cups flour (White Lily is my favorite)
  • 2 TSP baking soda

Cinnamon sugar mixture:

  • 2/3 cups sugar
  • 2 TSP cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Grease two 9×5 loaf pans.
  3. With a mixer, cream together butter, 2 cups sugar, and eggs.  Add milk, flour, and baking soda. Mix well.
  4. Put 1/4 of batter in each greased loaf pan.
  5. With a whisk or a fork, in a separate bowl, mix the 2/3 cup sugar and cinnamon together.
  6. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  7. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.
  8. Bake for 45-50 minutes or until toothpick tester comes clean.
  9. Cool for 20 minutes before removing from pans.

Notes: Great warm, also good toasted. I would freeze this in individual slices and send to school as well. Could also make muffins.

Recipe Origin: Facebook post!

Strawberry Banana Smoothie

Servings: 1 | Prep Time: 2 minutes

Ingredients:

  • 12 oz cold water
  • 1 packed vanilla Myoplex Lite
  • 1 small banana
  • 6 frozen strawberries

Directions:

  1. Pour cold water in blender. Then add powder and blend for 15 seconds.
  2. Add banana; blend for 30 seconds.
  3. Add frozen strawberries and blend on high 30 seconds.

Notes:

Recipe Origin: BFL

Spaghetti and Meatballs

Servings: 6 | Prep Time: 40 minutes

Ingredients:

  • 6 portions lean ground turkey (about 1 1/2 lbs)
  • 2 eggg whites
  • 1/2 cup dry breadcrumbs
  • 1/4 cup water
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, minced
  • 2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 3 cups (1 jar) marinara pasta sauce
  • 6 portions spaghetti (about 12 oz uncooked)
  • 1/4 cup reduced-fat Parmesan cheese

Directions:

  1. Preheat oven to 400 F. Then boil water. 
  2. In a large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and pepper. Mix ingredients and shape into 1 1/2 inch meatballs.
  3. Bake on foil or parchment paper for 16 minutes.
  4. Combine pasta sauce and cooked meatballs. Simmer over low heat until warmed thoroughly, about 20 minutes.
  5. While the pasta sauce is simmering, prepare spaghetti according to package.
  6. Place a portion of spaghetti on plate, portion of meatballs and pasta sauce, then top with Parmesan cheese.

Notes: Original recipe calls for 1 tsp black pepper. This is too much- so I cut it to 1/2 tsp.

If you want to cook these in the oven at the same time as the Turkey Meatloaf, cut the temp to 375 and cook the meatballs for 25 minutes.

Recipe Origin: BFL

Mile High Baked Potato

Servings: 1 | Prep Time: 15 minutes

Ingredients:

  • 1 portion-sized russet potato
  • 2 tsp fat-free, reduced-sodium chicken broth
  • 1/4 cup low-fat cottage cheese
  • 1/4 cup cooked chicken, chopped
  • 1/4 cup cooked broccoli
  • 1/4 cup salsa
  • 1 TBSP fresh cilantro, chopped

Directions:

  1. Pierce potato several times with a fork. Place in microwave and cook on high until tender (about 5 to 8 minutes). Let stand for 1 minute. 
  2. Use a knife to cut a “X” in the top of the cooked potato. Press ends slightly to open potato, and pour chicken broth into opening.
  3. Top potato with cottage cheese, cooked chicken, broccoli and salsa. Place filled potato in microwave and cook on high for 30 more seconds.
  4. Sprinkle the top with fresh cilantro.

Notes:

Recipe Origin: BFL

Beef and Barley Soup

Servings: 6 | Prep Time: 1 hr 15 minutes

Ingredients:

  • 1 TBSP olive oil
  • 6 portions top sirloin (about 1 1/2 lbs), cut into 1 inch cubes
  • 4 cups low-fat, reduced sodium beef broth
  • 1 cup water
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 10 oz frozen green beans
  • 1 can (14 1/2 oz) diced tomatoes
  • 10 oz frozen green peas

Directions:

  1. In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides. 
  2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
  3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.
  4. 1 portion is 2 cups cooked.

Notes:

Recipe Origin: BFL

Caribbean Pork Tenderloin

Servings: 4 | Prep Time: 40 minutes

Ingredients:

  • 3/4 cup pearl barley
  • 1 1/2 cups reduced-sodium vegetable broth
  • 3/4 cup water
  • 1 ripe mango, peeled and pitted, diced
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeño, seeded and chopped
  • 1/2 red onion, chopped
  • 1/2 tsp lime peel, grated
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp salt
  • 4 portions pork tenderloin (about 1 lb), trimmed of fat
  • 1/4 tsp ground black pepper
  • 1 tsp five spice powder
  • 3 TBSP hoisin sauce
  • 1 tsp sesame oil
  • 2 cups baby spinach

Directions:

  1. Preheat oven to 450 F.
  2. Place a large saucepan over medium heat. Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.
  3. Add low-sodium vegetable broth and water to toasted barley; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until barley is tender and liquid is absorbed, about 35 minutes.
  4. While barley is cooking, combine mango, bell pepper, jalapeño, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. cover and refrigerate to let the flavors blend.
  5. Lightly coat a broiler pan with cooking spray. Season pork tenderloin with black pepper and five-spice powder. Place pork in oven and bake 10 minutes. In a small mixing owl, combine hoison sauce and sesame oil. Coat tenderloin with sauce and bake until juices run clear, about 15 more minutes. Remove tenderloin from oven, let sit for 5 minutes and then cut into 1/4 inch slices.
  6. Divide the spinach between 4 plates. Top with a portion of sliced tenderloin and a spoonful of salsa. Add a portion of barley and serve.

Notes:

Recipe Origin: BFL