Easy Healthy Slow Cooker Frittata

 

 This slow-cooked frittata, made with an assortment of chopped fresh vegetables, is an easy, healthy, and delicious dish suitable for breakfast, lunch, or supper.

 

6 large eggs, beaten

Salt and pepper to taste

¾ cup chopped artichoke hearts

½ chopped seeded tomato

¼ cup chopped yellow bell pepper

¼ cup chopped green onion

¼ cup grated reduced-fat cheddar cheese

 

1.        Ideal slow cooker size: 6-Quart.

2.        Coat the slow cooker with nonstick cooking spray.

3.        Whisk the eggs and vegetables together and pour them into the slow cooker.

4.        Cover and cook on LOW for 1 to 2 hours, or until set.

5.        Sprinkle evenly with grated cheese.

6.        Cover and turn off the slow cooker. Let sit until the cheese is melted, about 5 minutes.

7.        Cut into 4 equal pieces.

 

 

 

Pan-Fried Radishes with Bacon

 If you’re following the keto diet and miss potatoes, you have to try these sauteed radishes! They’re the perfect substitute and make a great side dish for breakfast or dinner. 

 

INGREDIENTS

4 slices bacon diced

1 ½ pounds radishes diced

1 teaspoon minced garlic

1//2 teaspoon salt

½ teaspoon pepper

2 teaspoons chopped parsley

 

INSTRUCTIONS

 

 Heat a large skillet over medium heat and add the bacon to the pan.     

Cook, stirring often, until nearly crisp.

Add the radishes to the pan with the bacon and continue cooking, stirring often, until the radishes are softened about 15 minutes.

Add the garlic and cook for 1 more minute.

sprinkle with salt, pepper, and parsley before serving.

 

 

 

Vegan Barbecue Ribs

  

You don’t have to be deprived of BBQ, get this recipe going, and you will be satisfied.

 

Ingredients

1 cup vital wheat gluten

2 Tbsp nutritional yeast

1 Tbsp smoked paprika.

2 tsp onion powder

1 tsp garlic powder

Several grinds of fresh black pepper

¾ cup low-sodium vegetable broth

2 Tbsp natural peanut butter

1 tsp liquid smoke

1 Tbsp soy sauce

1 cup barbecue sauce of choice, plus more for serving.

 

Preheat oven to 350 F. Lightly grease an 8x8 baking dish and set aside.

In a medium bowl, stir together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and pepper.

Whisk together broth, peanut butter, liquid smoke, and soy sauce in a measuring cup until incorporated. Pour the mixture into the bowl with the dry ingredients and stir gently until well-incorporated and the mixture has formed a soft dough. With your hands, knead gently for 2-3 minutes.

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

 

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

 

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

Remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on a heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

When the bottom of the ribs is deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately, with more barbecue sauce if desired.

 

 

 

 

Chicken and Dressing Casserole

  

Chicken and Stuffing Casserole is a one-dish dinner that everyone loves! It's filling and delicious, and it's made with pantry staples.

 

Ingredients and Directions:

cornbread   4 C. crumbled

4 large chicken breasts, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

 

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

 

Gravy:

1/2 C. unsalted butter

1/2 C. all-purpose flour

1-quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

 

In a saucepan over medium heat, melt the butter. Cook for 2 minutes after whisking in the flour.

Whisk in the chicken stock gradually. Cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 4-6 minutes.

Season with salt, pepper, and cayenne pepper, and stir in heavy cream.

 

Serve the casserole with gravy on top and mashed potatoes on the side.