Tag Archives: leftovers

Asparagus, Red Pepper, and Goat Cheese Frittata

Sorry I’ve been MIA for a couple months. I’ve had several projects taking up my time, including a nutrition project I’m hoping to share with you all very soon.

Whenever I think about frittatas, I picture Harrison Ford in the movie Morning Glory. If you haven’t seen it, he plays a crusty old man who drives a young TV producer crazy with several antics, including making a frittata.

Making this frittata shouldn’t drive you crazy. Frittata are actually quite easy. And it’s a one pan dinner. Cook up your veggies in a skillet, add you eggs, then slide that same skillet into the oven. So make sure your skillet is oven safe before you start, or you might be very sad. And as Harrison tells us in the movie, you can eat frittata warm or cold.

You can mix up any assortment of vegetables, meat, and/or cheeses. I liked these spring inspired flavors. Enjoy!

Asparagus, Red Pepper, and Goat Cheese Frittata (Serves 4-6)

Asparagus, Red Pepper, and Goat Cheese Frittata

1 bunch asparagus, chopped (12-16 oz)
¼ onion, chopped
2 roasted red peppers, chopped
2 ounces ham, diced (optional)
2 cloves garlic, minced
2 cups chopped spinach
6 eggs
2 tbsp skim milk
⅛ tsp salt
¼ tsp pepper
1-2 oz goat cheese, crumbled

1. Coat a large oven safe skillet (cast iron works well here) with cooking spray. Preheat oven to 400.

2. Heat skillet over medium high heat. When hot, saute aspragus, onion and ham until vegetables begin to get tender (about 3-5 minutes). Add in garlic and spinach. Saute, stirring, for 1-2 minutes, until spinach starts to wilt.

3. In a bowl, whisk together, eggs milk, salt, and pepper. Pour egg mixture into skillet with vegetable mixture. Cook for 1-2 minutes, until edges of eggs begin to set.

4. Sprinkle goat chese over top of eggs. Put skillet in oven for 8-10 minutes, or until eggs are set. Let cool slightly before serving.

Nutritional Information (Amount per serving):

Calories: 186
Protein: 16 g
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 289 mg
Carbohydrates: 7 g
Fiber: 3 g
Sodium: 566 mg

Source: Adapted from The Kitchn

Recipe notes: The best part of frittata is you can throw in whatever you have on hand. This is a great way to use up any leftover meat, veggies, and cheese you may have floating around your fridge. And if they are leftovers, you won’t need to “cook” them, just reheat as you cook the eggs.

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Cheesy Vegetable Chowder

I hope you’ve had a great 2016. Every year has its ups and downs. But hopefully the ups were high enough to offset the downs. I wish you all a Happy New Year this weekend.

One quick recipe to end the year – vegetable chowder. Hopefully it will be helpful in clearing out your fridge of any remaining holiday foods. And keeping you warm, as I see the forecast for many early next week is rather cold.

I’ve been tweaking this recipe for awhile, and I’ve made most of my batches with leftovers from holiday veggie trays, cheese trays, etc. It is great for just cleaning out the fridge and pantry, which is great any time of year. Enjoy!

Cheesy Vegetable Chowder (Serves about 8)

Cheesy Vegetable Chowder

4 cups low sodium vegetable (or chicken) stock
4 cups vegetables, chopped (broccoli, carrots, celery, cauliflower, zucchini, etc)
1-2 cups small diced potatoes
2 tablespoons no salt added butter
1 small onion, diced
2 cloves garlic, minced
¼ cup flour
2 cups milk (preferably skim)
¼ teaspoon black pepper
¼ teaspoon fresh thyme (optional)
2 cups shredded cheese (something more flavorful than mozzarella)

1. Heat stock to a boil in a large stockpot. Add potatoes and other long cooking vegetables (carrots, celery). Add other vegetables sporadically so they all finish cooking about the same time (total time, 15ish minutes).

2. When the vegetables are almost done, heat butter in a small saucepan over medium-high heat. Add onion and garlic and saute for about 3 minutes, until translucent. Add in flour. Stir for 1 minute. Add in milk, pepper, and thyme, stirring frequently. Cook for a couple minutes, until beginning to thicken.

3. Add milk mixture to vegetable pot. Cook until desired consistency (about 5 minutes or so). Remove from heat and stir in cheese until melted throughout.

Nutritional Information (Amount per serving):

Calories: 236
Protein: 13 g
Fat: 12 g
Saturated fat: 8 g
Cholesterol: 36 mg
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 491 mg

Recipe Notes: Sorry the recipe is a bit vague in places. It really depends on what vegetables you have, how big you cut them, and how crunchy/soft you like your veggies in the soup. If you have leftover cheese slices from a cheese tray, just crumble them up or dice them up small. They’ll melt faster that way than in slices.

Source: adapted from my mom’s broccoli cheese soup recipe

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Thanksgiving Recipe Round-up

I have several more recipes to post over the next few days that I hope you find worthy of your Thanksgiving weekend. However, here is a quick round-up of recipes for your feast on Thursday.

Meat
Citrus and Sage Roasted Turkey Breast (I’m sure this general idea would work for a whole turkey. You would need a bit more of the oil/herb/citrus mixture and definitely need to cook it longer.
Citrus and Sage Roasted Turkey Breast

Sides
Fall Vegetable Bake
Fall Vegetable Bake

Roasted Butternut Squash
Roasted Butternut Squash

Sweet Potato Casserole
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Roasted Green Beans
Roasted Green Beans

Roasted Brussels Sprouts
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Bread
Honey Wheat Rolls
Honey Whole Wheat Rolls

Pretzel Rolls (obviously without the Halloween designs)
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Dessert
Apple Cake
Apple Cake

Apple or Pear Crisp
Apple or Pear Crisp

White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake

Pumpkin Spice Thumbprints
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Breakfast
Pumpkin French Toast
Pumpkin French Toast

Apple Pancakes
Apple Pancakes

Breakfast Rolls
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Whole Wheat Apple Muffins
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Pumpkin Pancakes
Pumpkin Pancakes

Other

Tangy Cranberry Sauce
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Thanksgiving Leftover Pizza
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Food Safety and Leftovers

Leftover night

I mentioned in a previous menu planning post that Tuesday night is leftover night at our house. I love it. I don’t have to think about what to eat or have to cook one night a week. It keeps my fridge cleared out and has helped with my food budget. As a family, we call it our “best of” night, since we get to eat a little bit of the best of what we ate in the previous days.

Whether you eat leftovers like we do or if you re-purpose your leftovers into something else, food safety with leftovers is important. We all know to be careful handling raw meat and eggs, to keep dairy cold, and to cook meat to the proper temperature. But the traditional “there’s no mold and it doesn’t smell yet” test really isn’t good enough when it comes to leftovers. Here are a few food safety guidelines for leftovers.

-Leftovers can keep for 3-4 days in the refrigerator and up to 3 to 4 months in the freezer. Frozen leftovers can last longer but will suffer in quality after that amount of time.

-Wrap your leftovers well. Don’t just put the whole pizza box in the fridge. You want airtight containers to prevent moisture and bacteria from spreading around.

-Cool your leftovers quickly. Don’t let your food sit out on the table or the counter for a long time. Prepare it for the fridge or freezer as quickly as possible. Use small enough containers that foods will cool rapidly.

-Reheat your leftovers properly to at least 165 degrees F. Soups or sauces should be brought to a boil. Reheat leftovers as quickly as possible, which may mean safely thawing them first if they are frozen.

For more information on leftover food safety, visit the USDA website.

What are your favorite leftovers or uses for repurposing them? I’d love to hear in the comments section.

Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will answer them in upcoming posts!

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