Vegetable Frittata Oven Style
November 8, 2008
Vegetable Frittata Oven Style
What You Need:
1/2 C fresh green beans cut into 1 in. pieces
3 tbsp. butter
1 onion, chopped
1/4 C red bell pepper, chopped
1/4 C fresh mushrooms, sliced
6 eggs
1/4 C bread crumbs
1/2 C organic ranch salad dressing
1/3 C Cheddar cheese, shredded
1/4 C Parmesan cheese, grated
How to Make It:
Place the green beans in a saucepan and cover with water.
Place the saucepan over medium high heat and bring the water to a steady boil.
Boil the green beans 4 minutes or until crisp tender.
Drain the beans well in a colander and set aside.
Place the butter in a skillet over medium heat and allow the butter to melt completely.
Add the onion and cook 4 minutes or until the onion becomes soft.
Add the bell pepper and mushrooms and continue cooking an additional 2 minutes.
Add the green beans and stir until combined.
Remove the skillet from the heat.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Fold the bread crumbs and ranch dressing into the eggs with a rubber spatula.
Add the vegetables and blend all the ingredients together well.
Bring the oven temperature up to 350 degrees F.
Butter a quiche pan or pie plate well.
Spread the vegetable mixture into the prepared pan.
Sprinkle the top of the dish with both types of cheese.
Bake 22 minutes or until set.
6 Servings
Chopped zucchini, squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this recipe.
Scalloped Vegetable Medley
November 8, 2008
Scalloped Vegetable Medley
What You Need:
1/2 lb. frozen cauliflower, thawed
1/2 lb. frozen broccoli, thawed
1/2 lb. frozen carrots, thawed
1 1/2 C organic ranch salad dressing
1 tbsp. flour
1 (4 oz.) pkg. Cheddar cheese, shredded
1/3 C walnuts, coarsely chopped
1/3 C buttered bread crumbs
How to Make It:
Fill a large saucepan 2/3 full of water.
Add all the vegetables and place the pan over high heat.
Bring the water to a steady boil.
Reduce the heat to medium and continue cooking the vegetables 8 minutes or until crisp tender.
Drain the vegetables well in a large colander.
Place the ranch dressing into a mixing bowl.
Whisk in the flour until completely combined.
Place the walnuts into a separate bowl.
Add the bread crumbs to the walnuts and toss to combine.
Bring the oven temperature up to 400 degrees.
Spray a casserole dish well with a non stick cooking spray.
Place the vegetables into the casserole dish.
Sprinkle the cheese over the vegetables.
Pour the dressing mixture over the tope of the vegetables.
Sprinkle the top with the bread crumb and walnut mixture.
Bake 20 minutes or until the cheese has completely melted and the casserole is heated through.
6 Servings
Mix up the vegetables in this dish by using zucchini, squash and onions or a combination of all of them along with your favorite type of cheese.
Baked Spinach and Cheese Casserole
November 8, 2008
Baked Spinach and Cheese Casserole
What You Need:
1 (1 lb.) container of cottage cheese
1/2 lb. processed cheese, cubed
6 free range eggs, lightly beaten
1 stick butter, room temperature
2 tbsp. flour
1/4 tsp. Dry mustard
1 (10 oz.) spinach, chopped and thawed
How to Make It:
Place the cottage cheese into a large mixing bowl.
Add the processed cheese and mix to combine.
Add in the eggs and stir to incorporate.
Blend the butter into the mixture until well combined.
Add the flour and dry mustard and blend until all the ingredients are incorporated together well.
Fold in the spinach.
Place the oven temperature at 325 and allow the oven to heat.
Lightly spray a casserole dish with a non stick cooking spray.
Place the spinach mixture into the prepared casserole dish.
Bake for 65 minutes.
10 Servings
If you like salt and pepper to season with it may be added. 1/2 tsp. salt and 1/4 tsp. pepper should be added at the same time the flour and dry mustard are stirred in.
