Dilled Potato Frittata

Ingredients:
1 lb russet potatoes (sliced)
3 TBS cider vinegar
3 TBS olive oil (divided)
3 TBS dried dill
4 clove garlic minced (divided)
1 TBS dijon mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chives (chopped)
1 small tomato diced
3 large eggs beaten\
3/4 cup plain yogurt (I used fat free)
2 Tbs Parmesan cheese

Directions
-Whisk vinegar, 2 TBS olive oil, 2 TBS dill, 3 tsp garlic, mustard, pepper, and salt
-boil potatoes in a large pot for about five minutes (or until tender)then toss in with the dill mixture
-Preheat oven to broil and saute tomato and chives for about 4 minutes in an ovenproof skillet then transfer to a bowl and fold in eggs
-Add dill and potato mixture to skillet (the same one you just sauteed all the other stuff in) and spread along the bottom. Cook covered over medium heat about 5 minutes until a crust forms on the bottom of the skillet.
-Pour egg mixture over the top and cook until eggs set (about four minutes)
-Top with the Parmesan cheese and cook in oven about 2-3 minutes.
-Cut in slices and serve with dill yogurt sauce

Dill yogurt sauce
mix 3/4 cup yogurt with remaining garlic and dill.

Veggie Lasagna

Ingredients:
8oz pack no boil lasagna noodles
15 oz low fat ricotta cheese
8oz low fat mozzarella cheese
3 cups(ish) chopped mixed veggies (I used cauliflower, broccoli, and asparagus)
28 oz jar pasta sauce

Directions:
Preheat oven to 350
Lightly steam or blanch the veggies
Combine ricotta cheese with 1/4 cup water and mix well
In a 9x13 baking pan cover the bottom with a thin layer of pasta sauce then noodles. On top of noodles add another layer of sauce, 1/3 ricotta cheese, 1/3 veggies, 1/3 mozzarella cheese. Repeat 2 more times then top off the whole thing with sauce and some more mozzarella cheese. Bake for about 30 minutes (I bake it uncovered because I like a crunchy crust on top).

Mushroom Quesadillas

Ingredients:
4 12inch flour tortillas (I like to use whole wheat to get my grains in)
2 1/2 cups grated sharp cheddar cheese
1/4 cup pickled sliced jalapenos (drained and chopped)
2 cups shiitake mushrooms
2 Tbs corn oil (or vegetable, peanut, olive oil)
1 cup sour cream

Directions:
-Heat two medium saute pans over medium heat
-While the pans are heating sprinkle the cheese, jalapenos, and mushrooms evenly over 2 of the tortillas then top the tortillas with the two left over tortillas
-Add 1 Tbs of oil to each pan and cook each tortilla for about two minutes (until golden brown) then flip carefully with tongs and keep cooking until cheese is melted. Lower the heat if necessary to keep the tortillas from scorching.
-Remove from heat, cut each into 8 pieces and serve with sour cream

Winter Greens and Potato Casserole

This weekend when it was cold and blustery out I made a recipe C-Fresh had sent to me for Winter Greens and Potato Casserole. I have been intrigued by the whole greens thing (kale, collards, mustard, turnip greens) but have not yet explore cooking with them much. I was surprised at how good this tasted and how easy it was to make. The full original recipe is here .

Of course I did have to modify it a little bit. The grocery store that I went to did not have mustard greens so I had to buy canned. Two 14oz cans should do you just fine for this (it was also cheaper to buy the canned because each can was only 52 cents but a pound of kale was $1.99). Also you can use whatever cheese you want. If you have leftover mozzarella that would work really well too. I also chopped up three cloves of garlic and threw it in with the onions just to add a bit more spice.

Mediterranean Frittata

I love this frittata! It is so much easier to make than an omelette and so much tastier too! To make it even cheaper use canned mushrooms and regular tomato instead of sun dried (skip the the soaking part).

Ingredients:
6 sun dried tomatoes either dry or oil packed
1/4 cup olive oil
1 small onion finely chopped
1 clove garlic finely chopped
1/4 cup rough chopped mushrooms
6 eggs
1/2 cup grated Parmesan cheese
salt and pepper to taste

Directions:
1.Soak the sun dried tomatoes in a bowl of water for about 15 minutes. Keep the water and cut the tomatoes into thin strips

2.Heat the oil in a large nonstick frying pan and stir in the onion and garlic. Cook for about 5-6 minutes (until onions are a golden brown).

3.Add the mushrooms and tomatoes then season with salt and pepper and cook another 2-3 minutes

4.Break eggs into a bowl and stir in 3-4 Tbs of tomato water and mix light with a fork. Add cheese and stir until cheese is mixed in completely.

5.Raise the heat and pour the eggs into the sizzling oil. Mix the eggs quickly with the other ingredients then stop stirring and lower the heat. Cook for 4-5 minutes or until the bottom is fluffy and golden brown on the bottom.

6.Place a large plate over the top of the pan and with oven mitts firmly flip the frittata onto the plate then slide it back into the pan and cook another 3-4 minutes or until golden brown. Remove and enjoy!