Veggie and Cheese Frittata

Ingredients:

3 eggs (or egg substitute)
½ large Vidalia onion diced
Spinach (I use leftover spinach that I have sautéed in olive oil with fresh garlic from the night before)
Jalapenos
¼ cup Colby Jack Cheese (or your favorite cheese)
1 T olive oil
Sriracha Hot Chili Sauce (optional)

Instructions:

In a small skillet that can be put in the oven safely. Put about 1 TBS of olive oil and add onions. Sauté until tender add jalapenos and spinach sauté until hot.

In a bowl whisk eggs and add salt and pepper. Pour into skillet. I stir it around in the skillet like I do scrambled eggs until it the eggs are almost done.

Then I take the skillet off burner top with cheese and place in the oven on broil until the cheese is melted. If you prefer not to use cheese that’s ok, but place the skillet into the oven so the top can brown a little.

I love hot sauce and my favorite is Sriracha Hot Chili Sauce I drizzle it on top.

This is a great recipe that you can change with whatever veggies you have available and you can also add meat. I like to use leftovers from the night before.

Enjoy!

White Chili

2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 (4 oz) cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese (make sure to have a little extra to top each bowl)
Salt and pepper to taste

Put boneless skinless chicken breast in a large pot fill 3/4 of the way with water. Boil chicken until done.

Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.

Take chicken out of pot and sit aside to cool. Add the ingredients you sauteed to the pot of water. Add beans and Monterey jack cheese and bring to a boil.

Shred chicken into small pieces with a fork and add to pot.

Reduce heat to simmer.

Salt and pepper to taste.

Top with extra Monterey jack cheese.

Enjoy!!

Leftover Turkey Soup

Trying to think of a way to use your leftover turkey? I love this turkey soup recipe. Make sure you save the drippings from the turkey pan. I pour it into a bowl, let it cool. Place the lid on it and put it in the refrigerator until I am ready to use it. When I take it out there is usually a thick portion of fat on the top. I skim it off and then use the gelled portion left on the bottom.

Leftover turkey deboned, skinned and chopped into bite size pieces
Drippings from turkey pan
1 Package of Shirataki Linguine (rinsed well)
1 Butternut squash chopped
1 Vidalia onion diced
5 carrots peeled and diced (you can use baby carrots if you prefer)
1 whole stock of celery diced
1 clove diced garlic
1 TBS Poultry seasoning
Salt and Pepper to taste

Start by putting the gelled drippings in a large pot and water so the pot is filled about ¾ full. Now add all other ingredients. Cook on low until all veggies are done. Keep an eye on it because mine tried to boil over at times. Stir as needed.

MMMmmmm It makes the house smell like Grandma's!

Really easy and really good! FYI the Shirataki Linguini tasted like egg noodles to me. Pete didn’t even know they were not regular noodles!;-D