Bacon, Asparagus, Potato Frittata

Adapted from Asparagus and Potato Frittata

Ingredients
2 t. sunflower seed oil, divided
1 small sweet onion, thinly sliced
1 clove garlic, minced
1 t. chopped fresh rosemary, or ¼ teaspoon dried
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into ½" dice
1 bunch cooked asparagus stalks, cut into 1" pieces
½ t. salt
½ t. freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
4 slices center-cut uncured bacon, cut in 1/4" slices
¼ c. freshly grated Asiago cheese
2 T. chopped fresh chives, or scallions

Directions
Preheat the broiler. Heat 1 t. oil in a large iron skillet over medium heat. Add bacon, onion, garlic, rosemary, and half of the tomato; cook, stirring, until the onion is tender, about 8 minutes. Steam diced potatoes in the microwave.  Add potatoes and cook, stirring, until they start to brown, about 4 minutes.  Steam asparagus in the microwave.  Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper. Wipe out the pan, brush with the remaining 1 t. oil, and return it to low heat. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 311
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 205 mg	68 %
Sodium 775 mg	32 %
Potassium 527 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	11 %
Sugars 8 g
Protein 28 g	56 %
Vitamin A	15 %
Vitamin C	43 %
Calcium	13 %
Iron	11 %

Lemon-Rosemary Chicken, Sweet Potato, and Cauliflower Sheet-Pan Dinner

Adapted from Lemon and Rosemary Marinade Recipe for Chicken and Sheet-Pan Chicken & Brussels Sprouts

Ingredients
Marinade
4 T. lemon juice
2.5 T. extra-virgin olive oil
2 cloves garlic, minced
1/2 T. fresh rosemary, minced
1 t. salt
1/4 t. chipotle powder
fresh cracked black pepper
1/4 t. ground mustard
1-1.5 lbs. chicken tenders
2 med. orange or red sweet potatoes, ~1 lb., cut in 1/2" cubes
1/2 sweet onion, roughly chopped
1 large head cauliflower, cut in 3/4" cubes
2 T. extra-virgin olive oil
1 t. salt
fresh cracked black pepper

Directions
Mix the marinade ingredients with an immersion blender and marinate the chicken while chopping the vegetables.  Preheat the oven to 425˚F.  Chop the vegetables and toss with the remaining ingredients.  Spread on one or two sheet pans (depending on the size of your sheet pans), and roast for 10 minutes.  Distribute the chicken on the pan (s), and put in the oven for another 10 minutes, until chicken is cooked through.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 338 mg	14 %
Potassium 73 mg	2 %
Total Carbohydrate 35 g	12 %
Dietary Fiber 7 g	29 %
Sugars 13 g
Protein 29 g	57 %
Vitamin A	119 %
Vitamin C	162 %
Calcium	10 %
Iron	11 %

Peach Melba Overnight Oatmeal

Adapted from The Yummy Life's Peach Melba Refrigerator Oatmeal
I make four days' worth of the same variety in one large glass snap-lock storage dish.  Four days' breakfast made in under 15 minutes, no cooking involved.

Ingredients
1/4 c. uncooked old fashioned rolled oats
1/3 c. skim milk
1/4 c. low-fat Greek yogurt
1 1/2 t. dried chia seeds
1/4 t. vanilla extract
1 T. raspberry jam
1/4 c. chopped peaches

Directions
In a half pint (1 cup) jar, add everything except the fruit. Put lid on jar and shake until well combined. Remove lid, add fruit and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled or warmed up in the microwave.

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 295
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 12 mg	4 %
Sodium 74 mg	3 %
Potassium 161 mg	5 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 5 g	21 %
Sugars 9 g
Protein 19 g	37 %
Vitamin A	7 %
Vitamin C	2 %
Calcium	27 %
Iron	8 %

French-Style Pot Roast

Adapted from French-Style Pot Roast

Ingredients
1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 lbs.)
2 t. kosher salt
1/2 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 T. minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 oz. thick-cut uncured bacon, cut into 1/4" pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 T. all-purpose flour
2 c. beef broth
4 medium carrots, peeled and cut on bias into 1 1/2" pieces
2 c. chopped sweet onions
3 T. unsalted butter

1⁄2 c. water
1⁄4 c. cold water (to bloom gelatin)
10 oz. white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 T. powdered unflavored gelatin

Directions
Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.

Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 c., about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

Pat beef dry with paper towels and season generously with pepper.

Adjust oven rack to lower middle position and heat oven to 300°F.  Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 T. of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.

Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.

While meat cooks,
large skillet over medium-high heat. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.

Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.

Serve with boiled potatoes, buttered egg noodles or steamed rice.

Nutrition Facts

Apple Crisp Porridge

Ingredients
1/2 c. skim milk
1/2 c. water
1/4 t. ground Saigon cinnamon
1/2 t. vanilla extract
pinch fresh grated nutmeg
sprinkle ground ginger

Toppings
1 small juicy, crisp eating apple, like Cripps Pink, Pink Lady, or Honeycrisp (a good use for leftover apples), finely chopped
1/4 c. finely chopped toasted pecans

Stovetop Directions
Add milk, water, spices, and extracts to a small saucepan and heat on medium until simmering.  Add oats, stir, and reduce to low, cooking while stirring occasionally.  Add apples toward the end.  Serve in a bowl; stir in pecans.

Microwave Directions
Add dry ingredients to a large microwave-safe bowl and stir.  Replace water with additional skim milk.  Add wet ingredients and stir.  Cook 2-3 minutes on high (depending on microwave power).  Stir in chopped and cook another 1-2 minutes.  Stir in chopped pecans and enjoy! 
  
Nutrition Facts

Servings 1.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 15 g	24 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg	1 %
Sodium 56 mg	2 %
Potassium 356 mg	10 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 3 g	14 %
Sugars 21 g
Protein 7 g	13 %
Vitamin A	6 %
Vitamin C	10 %
Calcium	20 %
Iron	7 %

Bacon Broccoli Cheddar Quiche with Hash Brown Crust

Adapted from Hash Brown Crust Quiche Lorraine and Crustless Broccoli and Cheese Quiche

Ingredients
Hash Brown Crust
0.8 lb Yukon Gold or other starchy potatoes, or 2 2/3 c. (not packed) frozen shredded hash browns, thawed
4 t. unsalted butter, melted
2/3 t. salt
Butter, for greasing
1/4 t. chipotle powder

Filling
3 slices lean uncured bacon, finely chopped
1/2 large sweet onion, finely diced 
1 1/2 c. broccoli, finely chopped
1 c. skim milk
1/2 c. (1 oz.) shredded vintage extra-sharp cheddar
1/4 c. (1/2 oz.) shredded asiago
2 large eggs
4 large egg whites
2 t. dijon mustard
1/4 t. freshly ground pepper
1/8 t. chipotle powder
1/8 t. freshly grated nutmeg
1/4 t. paprika

Directions
Preheat oven to 425˚F with the oven shelf in the top 1/3 of the oven.
Butter a 9" glass pie plate.

Hash Brown Crust
If shredding potatoes yourself, grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
Take a handful of the rinsed grated potatoes or the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 2 2/3 c. shredded potato.
Add melted butter, chipotle powder, and salt, and mix to combine.
Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.
Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
Spray the hash brown crust with oil spray (I used olive oil spray).
Bake the crust for 30 minutes.
Reduce oven temperature to 350˚F.

Filling
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bacon; sauté 1 1/2 minutes. Steam broccoli in the microwave until it's par-cooked. Let broccoli and bacon mixture cool. Whisk together remaining ingredients in a large bowl. Spread broccoli on top of the baked hash brown crust.  Mix bacon mixture into milk mixture and poor over broccoli. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 337
% Daily Value *
Total Fat 14 g	22 %
Saturated Fat 8 g	39 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 130 mg	43 %
Sodium 836 mg	35 %
Potassium 698 mg	20 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 3 g	13 %
Sugars 7 g
Protein 28 g	55 %
Vitamin A	16 %
Vitamin C	30 %
Calcium	23 %
Iron	10 %