DINNER FOR BREAKFAST

dinnerforbreakfast

I just don't like to waste food!  I cannot even begin to tell you how it pains me to do so.  So when there are just three or four sauteed yellow peppers (for my obsessive-color-compulsivité for August, of course!) left over from dinner, I pack them in a snack baggie and save them.  Or when there are a few spoons-full left from the yellow squash casserole, I don't throw it away.  I have no idea at the time what I may do with it, but I know I have to do SOMETHING.  I am using those specific examples because that is exactly what I had in the fridge this morning and knew I needed to use it so it didn't go bad.  I also saw a jalapeno pepper on its last leg and felt sorry for it so I took out the leftovers and the pepper.  I created one of the very best frittatas I've ever had in my LIFE.  The recipe will give the measurements of the leftovers, in case it sounds so good, you just want to create it from scratch, but remember: you can use practically ANYTHING in a frittata!  This is also SHEtox Week-Three friendly and low-carb!  So go wild and take your dinner left-overs and make yourself some breakfast!!

DINNER FOR BREAKFAST FRITTATA

Extra virgin olive oil (evoo)

1 jalapeno, sliced thin *de-seeded if you don't like heat*

4-5 slices sauteed yellow bell pepper and onion, cut into small pieces

1/4 cup yellow squash gratin   (sliced yellow squash, now diced, sea salt, pepper, garlic powder, ro-tel tomatoes, mozzarella cheese)

4 eggs

1 tbs milk

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika 

1 tsp cumin

Preheat oven to 350 degrees.  In a medium-sized oven-safe frying pan, sprinkle enough evoo to barely cover the bottom and heat for one minute over medium heat.  Add jalapeno slices and cook leave in oil, making sure they are not stacked, for about two minutes until almost crisp.  Add (left over) yellow bell pepper and onion, and (left over) yellow squash casserole.  Stir and let warm through (see notes) for about a minute.  Meanwhile, put eggs and milk in a small bowl and whisk like crazy.  Add seasonings and whisk again.  Pour over mixture in pan and with a wooden spoon or delicate spatula and gently scrape bottom of pan through egg mixture, and then gently scrape egg edges down toward the bottom of the pan.  Remove from heat and place in oven.  Bake for about ten minutes, or until cooked through and to desired consistency.

NOTES: If you are not using leftovers and are starting from scratch, place the yellow bell pepper and onion, as well as the diced yellow squash a some tomato in the pan with the jalapeno.  Directly before adding the egg mixture, sprinkle the mozzarella over the top of the veggie mixture in the pan.  But a frittata is the perfect avenue for any of your dinner leftovers!!

EGGPLANT PARMA-PARADISE

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Look, I know some of you have an eggplant Parmesan recipe you swear by; whether it's your own or your mama's or your noni's or a coveted recipe passed down for generations.  But I'm here to tell you that this recipe is THE ONE -the holy grail of eggplant Parmesan - the GOLDEN TICKET TO EGGPLANT PARMESAN PARADISE.  For real, People.  FOR REAL.  This was fresh, organic eggplant picked on our Annual Fall Family Day.  And it will be forever the annual eggplant Parmesan recipe from here on out!!

EGGPLANT PARMESAN

3-small-to-medium-sized eggplant

grated Parmesan cheese

1 pinch sea salt

1 pinch pepper

1 tsp sea salt

2 tsp pepper

2 tsp cumin

4 eggs

splash of water

canola oil

shredded pizza cheese or mozzarella

1-48 oz can diced tomatoes, drained and split in two

1 can rotel, drained

Italian seasoning

1 bunch thyme

6 cloves roasted garlic, chopped fine

1 onion, chopped fine

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Wash and dry your eggplant, and cut it into slices about 1-inch thick.  In a  bowl, take your eggs and whisk them like crazy.  Add a splash of water, a pinch of sea salt and a pinch of pepper and whisk again.  In another bowl, pour about two cups of grated Parmesan, and add your sea salt, pepper, and cumin and mix with a fork.  In a heavy pan (I use my cast-iron, of course!), pour about an inch of canola oil and heat on medium.  The oil is ready when you can put a tiny sprinkle of water in it and it sizzles.  Take a slice of eggplant, dip it in the egg-mix and then the Parmesan mix.  Put it in the hot oil and let cook about a minute-and-a-half on each side (until crust is hard).  Do not put more than four slices at a time so that they don't steam but get good and crunchy.  Place each one on a drying or cooling rack and continue to cook until all slices are done.   

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

In the same pan the eggplant was cooked in and on medium heat, place the thyme, roasted garlic, and onion and saute for about three minutes (see notes).  Remove from heat, take out the thyme sprig and discard,  and set aside the onion and garlic.  In a prepared baking dish, layer your cooked slices of eggplant, breaking apart a few to fit and cover the entire bottom of the dish.  Your next layer is the first half of the drained diced tomatoes.  Cover the tomato layer with your cheese and sprinkle Italian seasoning generously over the cheese.  Next, layer half the onion and garlic mix over the Italian seasoning and cheese.  Repeat layers, starting with eggplant and ending with the second half of the onion and garlic mixture, but in place of the tomatoes, layer the rotel.  Repeat for the last (third) layer, using eggplant, second-half of the diced tomatoes, and a heavy layer of cheese with a sprinkle of the Italian seasoning.  Bake at 350 for 30 minutes.  Let rest for five minutes.  Eat it up - I will feel your love from afar!!

NOTES: I had some leftover roasted garlic from the meal the night before.  You can either roast it yourself, buy it already roasted, or simply use regular garlic.  I use organic ingredients whenever possible for clean eating, and in this case, I believe it helped the eggplant flavor!  This is FANTASTIC for Meatless Monday AND it is low-carb, though it is so rich it sure doesn't taste like it!  Wanna see it happen fast-and-on-video on Life As She Does It's YouTube channel?  Click HERE

Flaco Taco!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

SO!  Flaco Taco Breakfast Casserole.  In Spanish, that means Skinny (Taco Breakfast Casserole).  I made it for the Worship Team one Sunday morning, and it got pretty rave reviews, and that's a tough (or should I say spoiled?) crowd!  ESPECIALLY if the word 'skinny' is in it, hidden as it may may (try to) be behind a Spanish word-blanket.  

FLACO TACO BREAKFAST CASSEROLE

1 small pkg ground turkey

1 pkg your fave taco seasoning 

extra virgin olive oil (evoo)

1/2 small onion, diced

cooking spray

1 dozen eggs

1/4 cup milk

1 tomato, diced

1/2 bunch cilantro, chopped coarsely

4 tortillas, chopped into about 1/2-inch pieces (I used organic low-carb to help the "skinny"!)

1/2 cup shredded cheddar cheese

1 tbs cumin powder

1 tbs paprika

sea salt

pepper

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Preheat oven to 400.  In heavy pot (I use muh cast iron Dutch oven, of course), sprinkle enough evoo to cover the bottom and heat on medium.  Once heated, place ground turkey and onion in, and cook through.  Add your favorite taco seasoning with a splash of water and mix well (see notes).  Turn off heat.  Spray a 9x13 baking pan with cooking spray (see notes).  Into the pan, add your eggs, milk, tomato, cilantro, tortillas, cheddar cheese, cumin powder, paprika, and sea salt and pepper to taste.  Mix WELL by scrambling it all together with a fork until liquid is smooth and other ingredients are distributed evenly.  Bake in your preheated oven for 25 minutes.

NOTES: Try to find the taco seasoning with no MSG or chemicals.  If you can't locate organic or (real) all-natural, you can mix a tablespoon each of cumin, paprika, chili powder, onion powder, and garlic powder, and then a teaspoon of sea salt and black pepper.  I try to use organic ingredients whenever possible for clean-eating, and my cooking spray is included.  I buy the organic evoo local store brand.  It's fairly-priced, too!  If you want - and I think you do -  you can garnish with some sour cream and hot sauce.  WOO!

Parma-chameleon

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

One of my love languages is cooking good food for people.  Well, when my friend, Carly, and I had some work to do for Life As She Does It, I decided to repay all her sincere efforts to help me by doing just that.  (That, and the fact that she and her husband, Jon, truly - I mean TRULY - want to save the world; and to do so, you need NOURISHMENT!)This casserole is loaded with chicken, the ever-so-trendy kale (which is the new orange, which is apparently the new black) and TONS of Parmesan and mozzarella cheese.  Since I am the low-carb girl, I kept it just that way, but in the interest of Carly NOT having an aversion to carbs, I made thyme-fried potatoes to serve under the casserole.  This was rich and ridiculously delicious so it gave the impression that it was really difficult and took forever to make (hence, the name), but hang tight: you will not BELIEVE how easy and quick it was!

CHEESY CHICKEN AND KALE CASSEROLE

2 pkgs chicken breasts, cut into about 1-inch cubes

extra virgin olive oil (evoo)

sea salt

pepper

1 tbs paprika

1 tbs cumin

1 tbs garlic powder

1 tsp nutmeg

1 cup sour cream

1 cup mayonnaise

1 cup grated Parmesan cheese

1 pkg frozen kale, thawed

1/2 onion, diced fine

1 1/2 cups mozzarella cheese

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Preheat your oven to 375 degrees.  While the oven is heating, heat enough evoo in a pan to cover the bottom on medium heat.  Add chicken, sprinkle with sea salt, pepper, and add other spices, stirring every so often until the chicken is cooked through, about three-to-four-minutes.  Pour chicken into a prepared baking dish.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Pop one piece in your mouth, because you just can't help it.  Mix your sour cream, mayonnaise, and Parmesan cheese in a bowl and cover the chicken.  Rinse out your bowl (Yes.  I am saving you from unnecesary dirty dishes later.  You're welcome) squeeze any excess liquid out of the kale with your hand (Over the sink, silly!) and put in the bowl you just rinsed.  Add the diced onion and stir.  Since your hands already have kale all over them, use your hands to spread the kale over the chicken and sour cream-mayo-Parm mixture.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Now.  (Wash your hands)  Cover that sucker with the mozzarella cheese that has been screaming this entire time to join the party. Bake for twenty-to-twenty-five minutes, until that cheese has turned a beautiful brown on top.  Serve over thyme fried potatoes; recipe below.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

THYME-FRIED POTATOES

high-heat oil (I use canola)

potatoes, washed and sliced 

1 bunch thyme

sea salt 

pepper

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Bundle thyme with twine or string and place in the middle of your pot (I used the pot from my chicken for the flavor) Pour oil into a heavy pot (I use my cast-iron Dutch oven, of course) up to about an inch.  heat on medium-high heat.  Oil is ready when the thyme starts to sizzle.  

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Gently place potatoes in, in a circle.  Don't over-crowd your pot!  Flip them after about a minute-and-a-half, and using a metal slotted spoon, take them out and place on paper towel to drain off excess oil.  Sprinkle immediately with sea salt and black pepper.  

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Sprinkle with a little thyme and serve under the casserole or on their own.  Trust me - these are NEVER left over!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.