Pepperoni Frittata
https://www.youtube.com/watch?v=JsgBDn5K63Y
Ingredients
- 2 1/2 cups frozen shredded hash browns thawed, low sodium preferred
- 1/3 cup chopped onion
- 1 tbsp olive oil
- 1 1/4 cup fat free egg substitute
- 1/2 cup skim milk
- 1 tsp Italian blend herb seasoning
- 1/2 tsp ground black pepper
- 20 slices pepperoni prefer turkey or low fat
- 3/4 cup shredded Mexican cheese blend
Servings:
Units:
Instructions
- In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
- Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
- Pour over potato mixture; stir to combine.
- Sprinkle with pepperoni.
- Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
- Remove from the heat.
- Sprinkle with cheese; cover and let stand for 2 minutes.
- Cut into wedges.
Recipe Notes
Oven Roasted Chicken and Vegetables
Ham and Pea Salad
Watch color unite with taste and flavor in this fantastic cool summer dish. Serve it as a side to your favorite meal or alone.ย Simply dive in and enjoy the mouthwatering adventure!
Ingredients
Salad Ingredients
- 3 cups lettuce shredded
- 1/2 cup carrots grated or shredded
- 1/2 cup frozen sweet peas
- 1/2 cup mandarin oranges
- 3/4 cup cooked lean ham diced
- 1/4 cup reduced fat cheddar cheese shredded
Dressing Ingredients
- 1/4 cup fat free plain yogurt
- 2 1/2 tbsp fat-free sour cream
- 1/8 tsp dried basil
Servings:
Units:
Instructions
- Wash your hands and clean your cooking area.
- Rinse lettuce thoroughly with cool running water.
- In a clear bowl layer lettuce, carrots, peas, mandarin oranges, ham, and cheese.
- Prepare dressing by stirring together yogurt, sour cream, and basil.
- Pour over top layer of salad.
- Serve immediately.
Recipe Notes
Hearty Two Bean Minestrone Soup
The perfect soup to add a fresh salad and whole grain bread sticks to! So zesty and delicious, a family favorite, enjoy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 4 tbsp unsalted tomato sauce
- 1/4 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 cup uncooked, whole wheat, small shell shaped pasta
- 2 (14.5 ounce) cans chicken broth reduced fat and reduced sodium
- 1 (15.5 ounce) can red kidney beans reduced sodium, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans reduced sodium, drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes unsalted, undrained
- 2 cups chopped kale
- 1/4 cup grated Parmesan cheese for garnish
Servings:
Units:
Instructions
- In a medium saucepan, heat oil over medium high heat until hot.
- Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
- Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
- Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
- Serve with Parmesan cheese.
Recipe Notes
