YummyFood255: Diet recipes

Diet recipes

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Instructions

1. To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.

2. Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.

Breakfast recipes Diet recipes Slow Cooker

SLOW-COOKER MEDITERRANEAN EGG CASSEROLE

November 22, 2019 Leave a Reply

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DIRECTIONS

1. Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.

2. Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.

3. In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.

4. Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set. Remove liner from the slow cooker and let sit for about 10 minutes then remove the liner. Slice and serve with basil leaves.

Diet recipes Keto recipes

ASPARAGUS AND MUSHROOM FRITTATA WITH GOAT CHEESE

November 22, 2019 Leave a Reply

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Instructions

1. Preheat the oven or toaster oven to broil.

2. Spray a 7 to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.

3. Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and spinach mixture. Sprinkle with the green onion and the goat cheese. Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.

4. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.

Diet recipes Mediterranean recipes

MEDITERRANEAN MINI FRITTATAS

November 21, 2019 Leave a Reply

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Instructions

1. Preheat the oven to 375 degrees F.

2. Spray 2 mini muffin tins (with 12 cups each) with cooking spray.

3. Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.

4. Fill each muffin tin ¾ full with the egg mixture.

5. If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.

6. Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.

7. Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.