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Cheesy Vegetable Frittata | alidaskitchen.com

Cheesy Vegetable Frittata

Cheesy Vegetable Frittata is a healthy, protein-packed one-pot meal made in minutes using seasonal vegetables, eggs and cheese. Thank you to Pompeian for sponsoring this post. {gluten free, low carb)

Cheesy Vegetable Frittata | alidaskitchen.com

During the summer months, this Cheesy Vegetable Frittata is a frequent go-to staple for dinner, breakfast or any time we want a healthy meal fast. It is quick, easy and we can use up whatever vegetables we have on hand, which is especially convenient during the summer when we have an abundance of fresh summer produce….

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baked dorito-crusted chicken

Baked Dorito-Crusted Chicken


Baked Dorito-Crusted Chicken came to me in a dream, which is funny because I’m typically not a flavored chip person (except for salt ‘n vinegar…yum!)  I dismissed it as a quirky pregnancy dream.  That is, until we had a bag of cheese tortilla chips (remember my Green Giant post?), which were just asking to be paired with chicken.

Baked Dorito-Crusted Chicken tastes like…wait for it….yep, you guessed it.  Doritos and chicken.  And it’s really good!  The chicken is moist and juicy.  The salty, cheesy chips give a nice seasoning to the chicken as well.  We were very happy to finally turn my crazy dream into a delicious reality!

baked dorito-crusted chicken

Baked Dorito-Crusted Chicken
 
Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup crushed cheese tortilla chips (or any chip will work here)
  • 1 egg, lightly beaten
  • 1 tablespoon milk (I used skim)
  • 2 boneless, skinless chicken breasts (4 to 5 ounces each)
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with foil and spray baking sheet with cooking spray.
  2. Put crushed chips in a shallow bowl.
  3. In a separate shallow bowl, whisk egg and milk until combined.
  4. Dip chicken breasts in milk mixture and then dip in chips, coating the chicken. Place on prepared baking sheet and lightly spray tops with cooking spray.
  5. Bake for 15 to 18 minutes, or until chicken is thoroughly cooked.

 

chipotle macaroni and cheese

Chipotle Macaroni and Cheese

Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist.  It is made with three different cheeses (yum!) and lots of vegetables (yum!).  The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses.  Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish.  A traditional breadcrumb topping is sprinkled over the top before baking.

Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.

Chipotle Macaroni and Cheese
 
Yields: 6 servings
Ingredients
  • 2 cups dry whole wheat elbow macaroni (or other short pasta)
  • 1 tablespoon canola oil
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (adjust to taste)
  • 1 (14½ ounce) can diced tomatoes with green chiles, including juices
  • 1 teaspoon adobo sauce (from can of chipotle chiles)
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup nonfat cottage cheese
  • 1 cup skim milk
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 egg, lightly beaten
  • 1 (15 ounce) can black beans, rinsed and drained
  • Cooking spray
  • 3 tablespoons dry breadcrumbs
Instructions
  1. Preheat oven to 350 degrees. Cook pasta according to package directions, omitting fat and salt.
  2. In a large pot, heat oil over medium high heat. Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender. Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
  3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
  4. Reduce heat to medium and add tomatoes. Cook for 3 minutes, or until mixture is thickened.
  5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted. Add cooked pasta and black beans, stirring until combined.
  6. Spray a 2-quart baking dish with cooking spray. Pour pasta mixture into prepared baking dish. Top with bread crumbs. Bake for 30 minutes or until bubbly.

Adapted from Cooking Light

cheddar cheeseburgers with caramelized shallots

Cheddar Cheeseburgers with Caramelized Shallots

When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited!  The theme was going to be a Mexican twist on summer barbecue favorites.  It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots.  These looked so good, I shifted the menu to a more traditional barbecue.

These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger!  I prepared the patties the night before, which helped intensify the garlic flavor.  Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry.  Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is.  It worked quite well, and the result was a perfect “lean-er” burger.  I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.

With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!

Cheddar Cheeseburgers with Caramelized Shallots
 
Yields: 4 burgers
Ingredients
  • 1 pound ground beef, 92% lean
  • 3 garlic cloves, minced
  • ½ teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shallots (about 2-3 large shallots)
  • 2 ounces sharp cheddar cheese, shredded (about ½ cup)
  • 1 cup baby arugula
  • 4 hamburger buns, toasted (I used onion buns from a local bakery)
  • Ketchup (optional, for topping)
  • Mayonnaise (optional, for topping)
Instructions
  1. Prepare burger: Using a silicone spatula, gently combine beef and garlic. (Be careful not to over-handle meat).
  2. Divide beef into 4 equal portions, shaping into a ½" think patty. Press a small indentation in the center of each burger. Sprinkle evenly with ¼ teaspoon salt. Refrigerate until ready to cook.
  3. Caramelize shallots: Meanwhile, heat 2 teaspoons oil in a nonstick skillet over medium-low heat. Add shallots and ¼ teaspoon salt; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in vinegar, cook for an additional minute and the remove from heat. Keep warm.
  4. Grill burger: Preheat grill to medium-high heat. If needed, spray grate with grilling cooking spray or rub with oil. Cook for approximately 3 minutes per side, or to desired doneness. Top each burger with 2 tablespoons cheese and cook for 1 minute, or until cheese melts.
  5. Assemble: Place ¼ cup arugula on bottom half of bun; top 1 burger and ¼ of the shallots. If desired, spread ketchup or mayonnaise (or desired topping) on top half of buns, and place on top of burgers. Enjoy!

Source:  Cooking Light, June 2012

healthy cheesy potato soup with broccoli

Lighter Cheesy Potato Soup with Broccoli

So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone.  Blank.  Nothing.  It was my best post ever.  It was witty and insightful, delivered a life-changing message – all.  gone.  Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!
Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me!   I decided to add some broccoli for color and to bump up the nutrition level.  I also added more cheese than called for in the original recipe.  For the love of cheese, it’s a ‘cheesy’ soup!  We’re using reduced-fat cheese here, so this only adds 45 calories per serving.  It is worth every bit, trust me.
The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese.  Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely.  I’d say this is a keeper for sure!

Lighter Cheesy Potato Soup with Broccoli
 
Yields: 4 servings
Ingredients
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2½ tablespoons all-purpose flour
  • 3 cups chopped red potato (about 1 pound)
  • 3-4 cups broccoli florets (about 1 stalk)
  • 1¼ cups skim milk (or 1%)
  • ¾ cup vegetable broth (or chicken broth)
  • ½ cup water
  • 1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
  • ¼ teaspoon cayenne
  • 2 tablespoons chopped green onions (optional)
Instructions
  1. In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
  2. Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
  3. Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.
Adapted from Cooking Light, Jan/Feb, 2012
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Apple Cheddar Frittata

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

  1. Preheat oven to 450 degrees with oven rack set to the top third.
  2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
  3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
  4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
  5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

Adapted from Martha Stewart

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Sweet Onion and Cheddar Cornbread

Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you this amazing Sweet Onion and Cheddar Cornbread that with our chili.  Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for…until now.

The first step in creating this recipe was to select a base, and for that I went to a very trusty source – the back of the cornmeal canister.  Their Easy Corn Bread was a perfect place to begin.  The rest was a little bit of guess work and crossed fingers.

Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. The poppy seeds sprinkled on top add a little visual appeal.  Mike has already requested I make this again.  There is no doubt this Sweet Onion and Cheddar Cornbread will be making a regular appearance at our dinner table this chili season.

Sweet Onion and Cheddar Cornbread
 
Author:
Yields: 16 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • ¾ cup cornmeal
  • 1¼ cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons baking powder
  • pinch of salt (optional)
  • ¼ teaspoon ground black pepper
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 cup cheddar cheese, shredded (reserve 1 tablespoon for topping)
  • ¼ teaspoon poppy seeds
Instructions
  1. Preheat oven to 400 degrees. Spray 9 inch baking pan with cooking spray.
  2. Heat olive oil in a medium skillet. Add onion and saute until softened (about 5-7 minutes). Reserve 1 tablespoon for topping. Set aside.
  3. In a large bowl, combine cornmeal, flour, sugar and baking powder.
  4. In a small bowl, whisk milk, oil and egg until combined.
  5. Add milk mixture to dry ingredients, mixing just until dry ingredients are moistened. Fold in onion and and cheese (do not over mix).
  6. Pour batter into prepared pan. Sprinkle reserved onion and cheese and poppy seeds on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from back of Quaker corn meal canister