Spaghetti Frittata
Ingredients: ● 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked (leftovers)
● 2 tablespoons fresh parsley, chopped
● 4 teaspoons extra-virgin olive oil
● 4 large eggs
● 1 teaspoon salt
● 1 tomato, diced (as garnish, optional)
Preparation: 1. In a large saucepan of boiling water, cook spaghetti for 8 to 10 minutes, or as directed on the package, until just tender. After draining, rinse with cold water. If you are using leftover spaghetti, skip this step.
3. In a large bowl, whisk together the milk and eggs. Add the onions, salt, pepper, basil, Parmesan, and parsley. Toss the spaghetti in.
5. Cook for three to five minutes, rotating the pan on the flame occasionally to achieve even cooking, until the underside is golden.
7. Remove the pan and apply cooking spray to it once more. Return the frittata to the pan and cook until browned on the bottom. Transfer the frittata on the platter by sliding it on. Add a tomato as a garnish, if using.
Spicy Buffalo Chicken Dip (Keto & Dairy-Free)
Ingredients: ● 1 ¼ lb cooked chicken tenders (or boneless skinless breasts)
● ⅔ cup coconut cream
● 1 teaspoon garlic powder
● 1 teaspoon dried dill
● Pinch of sea salt
● ½ medium onion, chopped
● 1 tablespoon ghee (or other cooking fat)
● ⅓ cup hot sauce
Preparation: 1. Line an aluminum foil-lined baking sheet and preheat the oven to 400 degrees. After placing the chicken on the baking pan, season it with salt and pepper and drizzle it with olive oil. If you are using leftover chicken, skip this step and the next one as well.
3. In the meantime, add the ghee to a small skillet that has been heated to medium heat. Add garlic and simmer, stirring, until barely softened, after sautéing the onions until they are tender. Take off the heat and place aside.
5. After mixing everything together, move it to a small casserole dish and bake it in a 350°F preheated oven for 20 to 25 minutes, or until the sides are bubbling and the dip is thoroughly warm.
Corned Beef & Potato Fritters
Ingredients: ● 2 pounds potatoes
● 3 tablespoons unsalted butter
● ⅓ cup all-purpose flour
● ¼ cup whole milk
Preparation: 1. Remove half of the potatoes from their skins. Slice the potatoes into 1-inch pieces after peeling. Add half of the potatoes to a medium saucepan with salted water, then bring to a simmer.
3. Grate the remaining potatoes using a box grater after peeling them. Squeeze out as much moisture as you can from the grated potatoes by wrapping them in a kitchen towel.
5. Create ⅓ -cup-sized patties out of the batter. Heat half of the butter in a big heavy skillet over medium heat until it's hot.
Veggie Bites
Ingredients: ● 2 cups mashed potatoes (feel free to substitute with mashed sweet potatoes)
● ½ cup broccoli florets, finely diced
● ½ cup plain Panko breadcrumbs (feel free to substitute with other breadcrumbs of choice or ground oats)
● ½ teaspoon onion powder
Preparation: 1. Preheat your oven to 375 degrees Fahrenheit. Set out your preferred baking pan. You can either use a silicone mini muffin pan, silicone mat, parchment paper lined baking sheet, or grease small or standard muffin pans to make the muffins larger.
3. Using your hands, scoop out a rounded tablespoon of the mixture and roll it into a ball. Set it on your pan. Continue until roughly some twenty balls are formed. If you are making bigger balls, it might be less than twenty so don’t worry about that.
5. Warm up and dig in!
