SO EASY Frittata (S or FP)

SO EASY Frittata (S or FP)
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If you have never before made a frittata, I must be honest and telling you that you having been missing out on one of the easiest, healthiest, and most frugal meals in existence… and we need to fix that quickly!

Ingredients
– whatever veggies you have on hand (today I used bell peppers, zucchini, yellow squash, kale and mushrooms)
– oil to grease your skillet and pan
– eggs (or egg whites for FP)
– salt and pepper to taste

Preheat your oven to 350 degrees.

Step 1: chop your veggies
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Step 2: saute you veggies in your skillet with just a little oil
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Step 3: While your veggies are cooking, scramble some eggs (or egg whites for FP) and add salt and pepper to your liking. How many eggs? Stop making this complicated! This is supposed to be “SO EASY Frittata,” remember? 😉
Use however many you have available. I used 8 for a thinner frittata. Use more if you want it to be thicker.
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Step 4: Place veggies in a greased 9×13 pan & pour eggs evenly over the top of veggies. (At this point you can also sprinkle some shredded cheese on top if you’d like, but I didn’t because we didn’t feel like taking a field trip to the E.R. today with my dairy allergy child, haha!)
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Step 5: Bake at 350 degrees for 20-30 minutes until eggs are set and edges start to pull away from the pan.
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Now it’s ready to serve! How easy was that?!?

Make your toddler a plate…
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And make yourself a plate… and also make and eat it with Sheri Graham’s Pumpkin Pie Cake with maple cream cheese frosting. Oh, MY!
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And then sit and enjoy this marvelous breakfast!

In case you were wondering how all these veggies went over with the toddler…
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This was taken as he was finishing his second plate.

And this hungry mama also had two helpings of frittata and that incredibly good pumpkin cake with her tea!

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Frugal Friday: Slow-Cooker Meat Lover’s Chili

It was around 100 degrees outside yesterday… and I made chili for dinner. Who says chili is only for cold weather? I love chili almost any time of year. But can I tell you a secret? I don’t love beans in chili. I know that some people do, but it’s just not my favorite. However, we live on a pretty tight budget around here, so I found it vital to come up with a beanless chili recipe that didn’t break the bank… even though it’s a cheaper cut, quality grass-fed ground beef is expensive! The ingredients in this chili may surprise you, but trust me, you won’t be disappointed by the flavor and it is packed with nourishment! To top it all off, this recipe is one you can throw in the slow cooker, so it’s very simple to make and not very time consuming. *ding, ding, ding!* We have a winner!

So, what is this surprising ingredient? Beef liver! Now, before you “x” out of this page in disgust, please know that I am not a lover of the flavor or texture of liver. However, in this recipe the bold flavors of the tomatoes, chiles & spices completely mask the flavor of the liver while still giving you the nutritional value and making your wallet smile. Beef liver is not only a super-food powerhouse, but also very economical to purchase. I am all about combining nutrition, good taste & smiling wallets, aren’t you?

This is seriously my favorite chili recipe now. I don’t know if I will ever make another chili recipe again! Hubby also loved this chili & had no idea that there was liver hidden in it.

(Photo to come soon… I forgot to take one yesterday)

 

Frugal Slow-Cooker Meat Lover’s Chili
(Paleo, Gluten/Grain Free, Dairy Free, No Beans)

Ingredients
1.5 lbs uncooked ground beef (I use frozen)
1 lb uncooked beef liver (I use frozen)
1 28oz can diced tomatoes (preferably BPA free)
1 7oz can green chiles
4 cloves of garlic, minced
1/2-1 large onion, chopped (depending on how much you like onion)
1 cup of chicken broth (homemade is best)
1 Tbsp chili powder
1 Tbsp dried oregano
2-3 tsp cumin
1 tsp black pepper
1 tsp sea salt

Instructions
1. Place ground beef and beef liver into your crockpot, on opposite sides. Set slow cooker on high for 3-4 hours. If you are using already cooked ground beef and beef liver, you can skip this step.
2. After 3-4 hours, carefully spoon the beef liver out of the crockpot and into your food processor. Puree well.
3. Add the beef liver back into the crockpot along with the rest of the ingredients in this order: onions, garlic, tomatoes, chiles, spices & chicken broth.
4. Give a light stir (you want to mix it a little while keeping the meat and onions near the bottom of the cooker), cover & set on high for another 2-3 hours.
5. Serve as is or optionally with rice, avocado, cheese, organic corn, etc. as meet your dietary needs… and you could even serve over cooked beans if you have bean chili lovers in your family! If you are grain free and/or paleo, you could serve over cauliflower “rice” or zoodles (zucchini noodles). Add salt and pepper to taste.

 

Simple, frugal, and oh, so yummy!

Tell me in the comments: Do you prefer your chili with or without beans? What other ingredients do you love in your chili?