Leek Artichoke Frittata

posted in: Health, Recipes | 0

 Leek Artichoke Frittata

 

 

 

The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.

Here’s a frittata perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Enjoy!

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4

Articoke

Ingredients

  • 2 Tbsp butter
  • 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices)
  • 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
  • 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbs de Provence or dried thyme)
  • 1/4 teaspoon Kosher salt
  • 5 eggs
  • 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
  • 2 Tbsp all purpose flour (omit for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 cup grated Parmesan cheese
  • Fresh chopped chives or parsley for garnish
Instructions:
1. In an 8 to 9-inch oven-proof stick-free pan (like hard anodized aluminum with stainless handle) or well seasoned cast-iron pan, melt butter on medium heat. Add the sliced leeks and gently cook until softened, about 10 minutes. Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside.

2 In a medium bowl, whisk together the eggs and the cottage cheese. In a small bowl, whisk together the flour, Parmesan, and baking powder. Add the flour mixture to the egg mixture and whisk. Stir the artichokes and leeks into the egg  mixture. Note that the color of the mixture may change, don’t worry if this happens, it will go back to normal when cooked.
3 Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You’ll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don’t brown. Thisfrittata benefits from slow, gentle cooking.

4 Place rack in upper third of oven. Preheat the broiler. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Broil for 3 to 4 minutes until the top is lightly browned and the center has set.

5 Remove pan from oven. (Be careful about the hot handle! Use a pot holder. I like to run an ice cube over the handle to to be extra safe.) Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.

Garnish with chives or parsley to serve.

Hope you enjoy.. Don’t forget to calculate using from containers for those of you that are doing 21 Day Fix.

 

Your Partner in Health,

Debi

https://www.facebook.com/fitatanyagewithdeb
Recipe from a friend.

Classic Layered Dip

posted in: Recipes | 0

Serve This Classic Layered Dip At Any Party. Gluten Free!

Gluten-Free 7 Layer Fiesta Dip

Gluten-Free 7 Layer Fiesta Dip: From football parties to Cinco de Mayo celebrations, serve this classic party dip when you are entertaining a crowd.

7 layer
Serves: 64

Serving Size: 2 tablespoons

Ingredients:

  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package McCormick® Gluten-Free Taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives

 

Directions:

15 mins Prep time
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with gluten-free tortilla chips.

Cooking tip

• Read labels of all recipe ingredients to ensure all are gluten-free.

Enjoy..

 

Your Partner in Health,

Debi

Honey Cumin Chicken

posted in: Beachbody, Health, Recipes | 0

Chicken 2

Honey Cumin Chicken

Summer is here.. time for some great healthy grilling

2 Tbsp. raw honey
2 Tbsp. 100% orange juice
4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. olive oil
1 tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)

1. Preheat grill to medium.
2. Combine honey and orange juice in a small bowl; whisk to blend. Set aside.
3. Brush each chicken breast lightly with oil. Sprinkle both sides evenly with cumin, salt (if desired), and pepper (if desired).
4. Place chicken on grill; cook, without turning, for 5 minutes. When chicken releases easily from the grill, turn, cook for an additional 3 minutes.
5. Reduce grill heat to low. Brush chicken evenly with honey mixture. Be careful, honey will burn if exposed to flames. Grill until a meat thermometer inserted into the center of each breast reads 160°F*. Remove from grill. Let chicken rest 5 minutes before serving.

* The FDA suggests cooking chicken to a temperature of 165°F. Chicken will continue to cook after it is removed from heat, so we recommend that it be removed from the grill at 160°F to prevent drying out.

Nutrition per serving: 184 calories, 7 g fat, 10 g carbohydrates, 23 g protein

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Your Partner in health,

 

Debi

 

https://www.facebook.com/fitatanyagewithdeb

 

 

Chicken with Creamy Coriander Sauce

posted in: Beachbody, Recipes | 0

ChickenChicken with Creamy Coriander Sauce

 Recipes for your 21 Day Fix
Ingredients:
Serves: 4
10 mins Prep time 15 mins Cook time
  • 2 tablespoons cornstarch, divided
  • 1 1/4 teaspoons  Coriander Seed, Ground
  • 1/4 teaspoon  Garlic Powder
  • 1/4 teaspoon Sicilian Sea Salt
  • 1/8 teaspoon  Turmeric, Ground
  • 1 1/4 pounds thin-sliced boneless skinless chicken breasts
  • 3 tablespoons butter, divided
  • 1 1/2 teaspoons McCormick Gourmet™ Cilantro
  • 3/4 cup  Original Chicken Stock
  • 1/4 cup dry white wine
  • 3 tablespoons heavy cream

 

Directions:
10 mins Prep time 15 mins Cook time
  • Mix 1 tablespoon of the cornstarch, coriander, garlic powder, sea salt and turmeric in shallow dish. Coat chicken with cornstarch mixture.
  • Melt 2 tablespoons of the butter in large skillet on medium heat. Add 1/2 of the chicken; cook 3 to 4 minutes per side until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tablespoon butter. Repeat with remaining chicken.
  • Mix remaining 1 tablespoon cornstarch, cilantro, chicken stock and wine until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Stir in cream. Spoon sauce over chicken to serve.

Serve with veggie or large salad.  Enjoy

 

Your Partner in health,

Join me @ https://www.facebook.com/fitatanyagewithdeb

 

Debi

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