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Category: Food

Egg White Breakfast Frittatas To Go!

ingredients

  • 9 egg whites
  • 1/2 cup skim milk
  • 1/4 cup of diced onion
  • 2 jimmy dean turkey sausage patties, diced
  • 2 roma tomatoes, diced
  • 1 cup of spinach, roughly chopped up
  • 1/4 cup of shredded cheddar
  • Salt and Pepper, to taste

directions

preheat oven to 350 degrees. 

  1. Spray a muffin tin (12 muffins) with non-stick spray
  2. Beat egg whites and milk in a bowl until they are almost double the amount
  3. Mix together onions, tomatoes, spinach, cheese, salt and pepper in the egg mixture
  4. In each muffin tin, place a few pieces of diced turkey sausage
  5. Pour egg mixture into each muffin tin, spread evenly
  6. Bake for 15 minutes or until eggs are set
  7. ** Frittatas can be plastic wrapped and frozen. Just let it thaw overnight and nuke it in the microwave for 1 min and enjoy!

I have been on a weird breakfast sandwich kick for the maybe two months (whole wheat english muffins, egg whites, turkey sausage and american cheese). We had a lot of extra eggs this week and I didn’t want them to go to waste so I thought I’d try and make some breakfast frittatas for the week. Maybe these frittatas will become my new breakfast obsession.

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salmon patties

ingredients

  • 8oz canned salmon
  • 1 tbsp butter
  • 1 small onion, finely diced
  • 4 celery stalks, finely diced
  • 2 small bell peppers, finely diced
  • 1 tbsp capers, drained
  • ¼ tsp hot sauce
  • ½ tsp worcestshire sauce
  • 1 ½ tsp old bay seasoning
  • 1 ½ cup breadcrumbs, divided
  • ½ cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 eggs, lightly beatened
  • 1 tbsp olive oil
  • Salt and Pepper

directions

preheat oven to 425 degrees. 

  1. Heat a sauté pan to medium-low and melt 1 tbsp of butter and 1 tbsp olive oil together.
  2. Add onion, celery, bell peppers, capers, hot sauce, worcestsie sauce, old bay, salt and pepper and cook until vegetables are soft. let cool.
  3. Mix together the salmon, 1 cup of bread crumbs, mayo, mustard and eggs.
  4. Add the vegetable mixture.
  5. **If time allows, cover and chill the mixture in the fridge for 30 minutes (i skipped this part)
  6. Shape into ~10 patties
  7. Using the other 1/2 cup of breadcrumbs, cover the handmade patties
  8. Bake patties for 20 mintues, 10 min each side

Joe and I decided that we’d go vegetarian for the whole week. I think he thought it’d be alot harder but it was pretty easy – I made sure to fill our week’s menu with delicious veggie meals that weren’t just salad (and stocked the fridge with some cheese pizzas for him for lunch)! The other night we made these salmon patties and they were tasty – I’m starting to become a big fan of seafood cakes/patties (tuna, crab, etc..).

This recipe would be a great make ahead – you could do everything and stop at step 5 and chill it overnight and have it ready for lunch/dinner the next day.

Roasted Vegetable Soup

ingredients

  • 4 cloves of garlic, in the skin
  • 5 carrots, cut into pieces
  • 2 sweet potatoes, cut into pieces
  • acorn squash, peeled and cut into pieces
  • 4-6 tbsp olive oil
  • 3 cups of chicken stock
  • 1 stick of butter
  • 8 tbsp of flour
  • 3-4 cups skim milk/half and half mix
  • salt and pepper
  1. preheat oven to 425 degrees. 
  2. toss all vegetables, garlic and salt in a plastic bag with the olive oil until well coated 
  3. spread out on two cookie sheets, sprinkle with salt and pepper
  4. roast about 18-25 minutes, toss occasionally
  5. while the veggies are roasting, heat up the chicken stock in a microwave
  6. when veggies are finished roasting, place 1/3 of the vegetables in a blender along with some warm chicken stock.
  7. blend until vegetables are well chopped but not pureed.
  8. pour vegetable blend into a separate bowl and repeat until all the vegetables have been blended.
  9. in a dutch oven over medium heat melt the butter, add flour and make a roux.
  10. to the roux, slowly add milk, stirring constantly.
  11. reduce the heat and add the vegetable blend. adjust thickness of the soup by adding more milk or chicken broth.

last Friday, Shelby came over and we made this delicious soup for dinner. it was slightly sweet and a perfect way to warm up from the MN winter. it was also a terrific leftover.

asparagus gruyere tart

i made this asparagus gruyere tart for Joe’s family’s holiday party. it was so quick & delicious (and festive looking!). J came home late and we rushed to the party with food in hand. everyone had already started eating, drinking and socializing so we got right down to business (the eating,drinking and socializing business that is).

too bad they all called it an asparagus pizza.

recipe found here

apricot wings

For the month of November, I’m going to try and slow-cook as many of our dinners as possible. Not sure where this idea came from, but the first night went over very well. I’ve never made wings in a slow-cooker before and I could tell Joe was skeptical but he ended up enjoying dinner after all (win!). If I am out of ideas later this month, this will definitely be a go-to dish. Seriously, if by magic you have all the ingredients in your kitchen now, go prep and make them for tomorrow. I dare you not to eat the whole batch.

Apricot Wings

2 lbs chicken wings
1 cup BBQ sauce
1 jar apricot preserves
1 tsp dry mustard
2 tbsp hot sauce

preheat oven at 400 degrees

  1. pre-bake wings on a cookie sheet in the oven for 15 minutes
  2. after pre-baking, place wings in slow cooker.
  3. mix all other ingrediants in bowl.
  4. pour sauce over wings in slow-cook, cook on high 2-3 hours, low 5-6 hours.

*adapted from A Year Of Slow Cooking