Lemon Frittata with Leeks and Goat Cheese

Here is the original recipe (which I totally stole from somewhere on Pinterest), but this is not quite what I did. I'll include my version below.

Lemon Frittata with Leeks and Goat Cheese

7 eggs
1 Meyer lemon, zested
3 ounces goat cheese
olive oil
2 Large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
salt and pepper

Preheat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a Tbsp of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss into the skillet and cook, stirring frequently, for about 10 minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy.  Remove from the oven and let rest 5 minutes. Flip out onto a platter and serve immediately.

My edits

5 eggs

1 lemon, zested

2 ounces goat cheese

Butter

1 Large leek, cut lengthwise and rinsed

1/3 cup Italian parsley, chopped

salt and pepper

Preheat the oven to 350. In a large bowl, whisk the eggs until slightly bubbly and well mixed, then stir in the lemon zest. Crumble in the goat cheese.

Heat about a Tbsp of butter in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss into the skillet and cook, stirring frequently, for about 10 minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

Put the skillet back on the heat and film lightly with a bit more butter. Pour the egg and leek mixture in and cook over medium heat for a couple of minutes or until the edges of the frittata have set. Place the frittata in the oven and bake for about 10-15 minutes, or until it has mostly set.

When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy.  Remove from the oven and let rest 5 minutes. Flip out onto a platter and serve immediately.

Low-Carb Thanksgiving, addendum

Slow Cooker Turkey

7 pound or less turkey breast (I used a half turkey breast and 2 thighs)
1/2 stick butter, cut into lots of pieces
olive oil

Rub:
2 tsp garlic powder
1 tsp onion powder (or dried onion)
1 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning

1.  Mix together your rub and cut up your butter.

2. Spray the slow cooker with no-stick cooking spray.

3. Wash your turkey pieces and pay dry, and then place into the slow cooker.

4.  Rub it down with olive oil and the sprinkle with the rub.

5.  Place butter squares all over the turkey.

6. Cover and cook on low for 10 hours or on high for 5 hours.

7. If you want, make your gravy out of the drippings (or make a sauce for your turkey).

Obviously I haven't had this yet, but it's cooking and it's starting to smell really yummy in here!

Low-carb Thanksgiving

Trying to plan a meal that is traditionally high in carbs (cranberry sauce, bread, pie, potatoes, etc) for a low-carb family is a bit of a challenge. It seems less challenging this year than last year.  This year's menu is:

Roasted turkey with cranberry-orange sauce
Cranberry-almond quinoa
Twice-baked cauliflower
Whole berry cranberry sauce
Tossed salad

Cranberry-almond quinoa (from 30 minute meals for Diabetes):

1 cup uncooked red quinoa
1 Tbsp butter
1/4 cup chopped red onion
1/3 cup chopped celery
1/2 cup coarsely chopped baking apple
1.5 cups veggie or chicken stock
1/2 cup OJ
almonds (or pine nuts or whatever your favorite is)
1/2 cup dried cranberries
1/4 c shredded Parmesan cheese
1/4 tsp salt
2 Tbsp finely chopped parsley

1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear, about 2 minutes; drain well

2. In 2-quart saucepan, melt butter over medium heat. Add onion, celery, apple, and quinoa. Cook 5 minutes, stirring occasionally.

3. Stir in veggie stock and OJ. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes (I find it actually takes longer) or until all liquid is absorbed and quinoa is tender.

4. Meanwhile, toast nuts if desired.

5.  Fluff quinoa with fork. Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley.

______________________________________________________________________________

Whole Berry Cranberry Sauce

I essentially follow the usual directions on the bag of cranberries, but this year I used Splenda in place of the sugar, and I always add some orange zest.

______________________________________________________________________________

Twice-Baked Cauliflower

I chop up the cauliflower and put it in a microwave-safe casserole dish with 1/4 cup water. Microwave for 12-14 minutes.  Drain the cauliflower.  Use a potato-masher to mash the cauliflower.  Add in 2 Tbsp butter, 1/4 cup cream cheese, 1/4 cup sour cream and mix well. Stir in bacon bits and a handful of shredded cheese.  Return to the microwave-safe casserole dish. Top with more cheese, and bake at 350 degrees for 30 minutes or until bubbly and hot.

More freezer meals ready to go in the slow cooker

Today's trip to Sam's Club meant that I came home with 5 pounds of ground turkey, and large packages of boneless chicken breasts and chicken thighs. Before packaging them to freeze, I found some more recipes for meals that I could freeze and then just dump into the slow cooker. Today's stash? Two bags of "beef" vegetable soup, two bags of garlic lime chicken, and one bag of chicken fajitas.  Here are the recipes:

From http://www.savingyoudinero.com/2012/09/17/part-3-1-hour-1-mess-5-crock-pot-meals/:

Garlic Lime Chicken
serves 6

• 1 ½ pounds boneless skinless chicken breasts
• ¼ cup fresh lime juice (about 2 limes)
• 1 cup water
• 1 Tablespoon chicken bouillon
• 2 cloves garlic, finely chopped
• ½  teaspoon dried thyme leaves
• ¼ teaspoon pepper
• 2 tablespoons butter or margarine

Instructions

1. Add all the ingredients into your ziploc bag.

Write on the bag

1. Cook on low for 7-8 hours or high for 5-6 hours.

From http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/:

Chicken Fajitas
( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.

Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

From http://melissafallistestkitchen.blogspot.com/2011/09/freezer-cooking-slow-cooker-meals.html:

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (2) celery stalks chopped per bag
• (3) Red Potatoes chopped per bag
• (1) can v8 split between bags
• (1) 28oz can diced tomatoes SPLIT between bags
• (1) cup frozen green beans in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Sugar per bag

*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

For this last recipe, I skipped the red potatoes (because we do low-carb) and replaced the sugar with Splenda.  I also didn't have any V8, so I just used tomato sauce. I'm hoping that substitution doesn't alter the taste in a bad way.  I guess it would be better to say that my version is:

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (1) celery stalks chopped per bag
• (1) small can of tomato sauce per bag
• (1) 28oz can diced tomatoes SPLIT between bags
• (1/2) pound green beans, trimmed and cut in half, in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Splenda per bag

Frozen meals ready to go into a slow cooker

So, I've found some recipes on Pinterest that I'm trying. Today I hit the grocery store and then prepared a bunch (ok - five) bags of meals to go in the freezer. When I am ready, we'll just pull them out of the freezer, leave them in the fridge overnight, and then slow cook them while I'm at work the next day.  Chop the veggies and put them in a freezer bag, then add the meat and the sauce ingredients. Seal, pushing the air out, and freeze flat.  Here's what I prepped:

1 bag of Teriyaki Chicken:

1/2 bag baby carrots
1 red onion, cut into large chunks
1 20-oz can of pineapple, undrained
2 garlic cloves
2 chicken breasts
1/2 cup teriyaki sauce

The directions say to add 1/4 cup teriyaki sauce to the mixture on the day that you cook, then cook on high for 4 hours or low for 8 hours.

2 bags of Healthy BBQ Chicken:

2 green peppers, cut into slices and split between the two bags
1 red pepper, cut into slices and split between the two bags
1 zucchini chopped and split between the two bags
3 onions chopped and split between the two bags
4 garlic cloves chopped and split between the two bags (or about 1 Tbsp of minced from a jar in each bag)
4 chicken breasts split between the two bags
1/2 Tbsp quick cooking tapioca per bag
1 15-oz can of tomato sauce split between bags
1 Tbsp of splenda per bag
1 Tbsp worcestershire per bag
1 Tbsp mustard per bag
1/4 tsp salt per bag.

Cook on high 4 hours or low 8 hours.

2 bags of Beef Stew:

1 green pepper chopped and split between the two bags
2 onions chopped and split between the two bags
2 carrots chopped and split between the two bags
2 chopped garlic cloves per bag
3 pounds of beef stew meat split between the bags
1 6-oz can tomato paste per bag
2 tsp paprika per bag
1/4 tsp black pepper per bag

Cook on high 4 hours or low for 8 hours.  If you want to make this into goulash, add 1/2 cup sour cream to the slow cooker about 10 minutes prior to serving.

I'll let you know how they turn out - or you tell me!