Mellow Yellow



So there I was, staring at another piece of fish and wondering how in the WORLD I was going to put it on a plate with  a little variety.  I considered my obsessive compulsivité with colors and months and wondered if I could fit in that it was August and that means yellow.  I looked in the fridge for whatever veggies I might have to help out, and lo-and-behold!  I found yellow squash, yellow bell peppers, and lemons!  I made lemon-thyme cod, sauteed peppers and onions, and yellow squash moots-a-rell au gratin.  This was going to be fun AND delicious to cook AND eat!  This is totally Week Three-friendly for the Detox & Cleanse, low-carb for all you low-carbers, and delicious for all you EVERYONES!!  


4 yellow squash, sliced about 1/2 inch thick

1 can rotel

1- 8 oz pkg mozzarella cheese

1 tbs sea salt

1 tbs white pepper

1 tsp garlic powder

Place one even layer of squash in a prepared 9x13 baking pan, sprinkle with half the can of rotel, mozzarella cheese, sea salt, pepper, and garlic powder.  Place the rest of the squash in a layer over the first layer, then repeat with the other half of the rotel, seasonings, and cheese.  Bake at 350 degrees for about 20-25 minutes, or until golden brown and bubbly on top.




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!!


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!!