Spinach and Bacon Frittata

This recipe is from the latest Everyday Food and it is FANTASTIC!!! I was going to make it without the bacon to have a meatless meal, but who am I kidding? This is bacon we're talking about here. I can't read the word bacon as an ingredient and not add it, it just wouldn't be right. The kids LOVED this and wanted me to make more, like NOW, but I didn't have any more ricotta.


Ingredients:

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
coarse salt and ground pepper
5 strips bacon, cut into 1/2 inch pieces
5 boiled potatoes
spinach leaves

Preheat oven to 350. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium high head until crisp. Drain all but 1 tsp. of fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes (20 for me.)

Here's what I did different to make it faster; I used the realbacon bits things instead of frying bacon, just a tablespoon or so and I used about a cup of frozen hash browns instead of the potatoes. I was thinking convenience and time savings. This takes about 5 minutes to put together and 20 in the oven, so it's a really quick meal. AND DELICIOUS!!!

Recipe from Everyday Food Magazine.

Santa Fe Chicken Salad

Ingredients:

4 breasts of chicken, cooked then sliced
1 tbsp. olive oil
1 head romaine lettuce, chopped small
1 15oz. can black beans, drained and rinsed
1 ear of corn, kernels cut off (or cup of frozen corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
lemon pepper
crushed tortilla chips
Buttermilk Salsa Dressing

Heat oil in skillet, add chicken. Sprinkle with lemon pepper. Cook each side about 7 minutes or until done. Cool, then slice. Combine all salad ingredients. For salad dressing, add one envelope ranch mix with mayo and milk per directions into a blender. Add fresh salsa to taste.

Zucchini Bread

I've been trying a lot of zucchini bread recipes lately and so far I like this one the best.

Ingredients:

3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp. vanilla
2 cups grated zucchini

Grease and flour two 8X4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan until completely cool.


Recipe from Allrecipes.

Salad de Maison

Thank you Tina Daines for this DELICIOUS salad recipe!


Ingredients:

Dressing:

1 fresh lemon, squeezed (or 3 tbsp.)
1/2 cup olive oil
3 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper

Refrigerate dressing for 3 hours before serving.


Salad:

1 head romaine lettuce
1 lb. bacon, crispy and chopped (I use 1/4 of the real bacon bits, less calories)
1 1 /2 cup finely grated swiss cheese
3/4 cup toasted slivered almonds
1/3 cup parmesan
1 cup croutons
1/2 cup craisins

Optional: 2 grilled, diced chicken breasts


Pour dressing over salad right before serving.