Italian Pesto Frittata

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.

Enjoy!

Blueberry Muffin Hack

img_6445

I had a container of blueberries that needed some loving, so I tried this blueberry hack for copycat Otis Spunckmier muffins. SO AMAZING!!!!!!

Ingredients

1 package whole blueberries
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla

Directions

Rinse blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.

Carefully fold blueberries in batter with a spoon or spatula. try not to break the berries, they can be very tender.

Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 – 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 – 15 small muffins.

Chicken Carbonara

Evening guys! Catching up on the blog this week. My girls have discovered Netflix and You Tube, so they have been dominating my computer. It really sucks to blog on my phone! Last night I made this yummy pasta. Looking at adding the leftover pasta to my pork dish tomorrow night!

Chicken Carbonara

INGREDIENTS

2 chicken breasts, cut in to bite sized pieces
4 ounces pancetta or bacon, cut into small dice
2 egg yolks (or 3, to make it extra creamy)
1 large egg
1 1/2 cups finely grated Parmesan cheese, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
3/4-1 pound pasta- The girls picked corkscrews, but any thick short or long pasta will do (think Buccatini or Rigatoni)

Directions

Bring a large of salted water to a boil over high heat. In a medium sized sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes.

Combine the egg yolks, whole egg, Parmesan, and pepper in a large bowl.

Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg).

While your pasta is cooking, cook your diced chicken in the same pan as you cooked your panchetta. Add a touch of olive oil with salt and pepper.

Next, drain the pasta and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.

Add the pancetta, chicken, and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency. Be patient and really mix slowly.

Taste and add any more cheese, pepper, or salt that you may need to add! Enjoy!

img_6271

Meal Plan 12/4/16

Happy Sunday! Why does the weekend have to go by so fast???? I hope everyone enjoys every last minute of the rest of their weekend.  Here is my plan for dinner this week…

Sunday- Pan Seared Cod in Butter sauce

Monday- Crockpot Beef Stroganoff

Tuesday- Out

Wednesday- Breakfast for Dinner

Thursday- Baked Pasta

img_4596

Friday- Out

I would love to hear what you are making this week!!!

 

Crockpot Chilaquiles

Today was so long, right? Silver lining… came home to dinner that had been cooking all day!

Crockpot Chilaquiles

1 pork butt
1 onion, chopped
2 cloves of garlic, crushed
One large can of crushed tomatoes.
4 small cans of diced green chilies
3 tablespoons of tomato paste
3 tablespoons of Worcestershire Sauce
1 container of low sodium stock
a teaspoonish of paprika, cumin, chili powder, red pepper flakes, oregano, and marjoram
salt and pepper liberally

Directions

Sear all the sides of the pork butt with a bit of vegetable oil (heavily salt and pepper on each side) in a large cast iron or dutch oven. I did that last night.

In the crockpot, add the pork and all the other ingredients. Cook on high 4-6 hours or on low for 7-9 hours. The longer the better. I added the crockpot bag to a larger container to break up the pork, which at this point is just falling apart.

Add in tortilla chips, leftover tortillas, or corn chips.
Top with cheese, sour cream, avocado and possibly a nice runny egg.

img_6001