Sunday, May 27, 2007

Week 13 Recipes

Vegetable Frittata

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 Tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 tsp salt
pinch pepper

In a 10-inch ovenproof skillet, saute onion, peppers and garlic in 2 Tbsp oil until the veggies are tender. Remove veggies with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 2 minutes. in a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 inches from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Makes 4-6 servings.

**note: There is a variation on this recipe - omit zucchini and add 1/2 cup salsa. I also tossed some grated cheddar cheese on top at the end and it was great. We loved this recipe, so it will be added to my "regulars" recipe folder.

Chicken Cordon Bleu Crepes

7-10 store bought, prepared crepes (or you can make your own)
2 cups cooked chicken, chopped
1/2 cup chopped (cooked) ham
1 cup shredded Swiss cheese
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube, mashed into powder
1 1/2 cups warm milk
1/3 cup shredded Swiss cheese

Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up and place in a greased casserole dish (9x13).

Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil, but watch so it doesn't burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 cup Swiss cheese. Stir until it melts. Pour 3/4 cup of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Heat remaining sauce and serve with crepes.

**note: These are delicious, and even my son devoured them. The cheese sauce was so good I was scraping the pan with a spoon as if it were cookie dough! I made the crepes the day before and kept them in the fridge between sheets of wax paper.

1 comment:

marymary said...

I can't remember how I stumbled across your blog, but I bookmarked it because it looked like there were lots of things worth trying. Last night we had the vegetable frittata and I wanted to say thanks for posting the recipe! It's always great to find something new & not too involved that's a "keeper."