Frittata with Spinach, Potatoes, Peppers, and Feta

The Frittata recipe for Trisha...this is also from Jillian's cookbook

2 cups baby spinach leaves or coarsely chopped flat-leaf spinach, rinsed

1 Tbs olive oil

1 cup diced red onion

Pinch of salt

3 ounces cremini or button mushrooms, trimmed and sliced (about 1 cup)

1 small (about 3 ounces) russet potato, cut into 1/4-inch cubes (about 1/2 cup)

1/2 red bell pepper, cut into 1/4-inch cubes (about 3/4 cup)

4 large eggs

1/2 cup crumbled low-fat feta cheese

1 tsp chopped fresh oregano

1/4 tsp ground black pepper

Set rack about 4 inches from the broiler and preheat the broiler to low.

Heat an 8 to 10 inch cast iron or other oven proof skillet over low heat.  Add the spinach with the rinsed water still clinging to the leaves ( if the spinach is completely dry, add a tablespoon of water to the pan with the spinach).  Cover and cook until the leaves have barely wilted, about 1 minute.  Transfer to a colander and use tongs to squeeze out as much liquid as possible.  Wipe the skillet clean.

Add the olive oil to the cleaned skillet and heat over medium heat.  Add the onion and salt and cook, stirring occasionally, until the onion is beginning to soften, about 2 minutes.  Add the mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes.  Stir in the potato and pepper, cover, and cook, stirring once or twice, until the potato is tender but still firm, another 5-7 minutes.

Meanwhile, in a medium bowl, whisk the eggs until lightly beaten.  Stir in the reserved spinach, the feta, oregano, and black pepper.  When the potato mixture is cooked, evenly pour the egg mixture over it.  cook until the eggs are set around the edges, about 10 minutes.

Place the skillet under the broiler for 1 to 2 minutes, until the top of the frittata is puffed and lightly browned.  Serve hot.

No-Soy Asian Chicken Salad

This is one of my favorite recipes from the clean diet...it can be found in the book.  I wanted to post it because the first time I did clean I completely overlooked this recipe an never tried it.  It is so good! This recipe makes a lot (way more than two servings)...I make it for dinner for my whole family and add just a little more of everything.  I also like to make this for lunch and have leftovers.  It will last for several day later in the fridge.

Ingredients for chicken marinade
1 Tbs olive oil
2 garlic cloves crushed
1-inch piece of grated ginger
1 tsp. salt
2 boneless. skinless organic chicken breast

1. Mix ingredients.
2. Marinate chicken for at lest half and hour.
3. Saute chicken 5 minutes on each side or until fully cooked.
4. Chop into cubes.  Set aside.

Salad Ingredients
Handful of baby arugula
Handful of finely shredded green cabbage
Handful of finely shredded purple cabbage
Handful of sunflower/daikon sprouts
1/2 cup snow peas cut in angle
1 carrot
1 small daikon shredded *I had never bought one before...they look like a large white carrot (not a parsnip). You peel it just like a carrot and shred it with a grater.
1 cup of mandarin segments
1 Asian pear cut in triangle
handful slivered almonds
1/4 bunch cilantro chopped
2 green onion thinly slices white and green.

Salad Dressing
2 Tbs extra virgin olive oil
2 Tbs sesame oil
1 Tbs fresh lemon juice
1 tsp clear agave/raw honey
pinch of cayenne
salt to taste

1. Mix all ingredients in a bowl.
2. Add Dressing and toss.
3. Add Chicken.
4. Garnish with slivered almonds

Russet Potato Salad with Arugula and Lemon

Sorry I have no picture for this recipe but trust me it is a good one.  It is from Jillian Michaels cookbook Master your Metabolism.

2 ounces arugula leaves, stems trimmed, leaves coarsely chopper (about 2 Cups)
3 pounds russet potatoes, scrubbed and cut into 3/4-inch pieces *I used red potatoes instead of russet.
1 large head garlic, cloves separated and chopped
3/4 tsp. salt
Grated zest and juice of 1 lemon
About 2 Tbs champagne vinegar
1 tsp Dijon mustard
Freshly ground pepper to taste
1/3 cup extra-virgin loive oil
1 cup chopped celery
3 Tbs chopped fresh chives or scallion greens

Place the arugula in a large mixing bowl

In a large saucepan, place the potatoes, garlic, and 1/4 teaspoon of the salt, and add cold water to cover.  Bring to a boil.  Reduce the heat and simmer, partially covered, until the potatoes are just tender, about 5 minutes.  Drain well and transfer to the bowl with the arugula.

Meanwhile, pour the lemon juice into a glass measuring cup.  Add enough vinegar to make 1/4 cup.  Pour into a small mixing bowl.  Add the mustard, grated lemon zest, remaining 1/2 tsp salt, and 1/4 tsp pepper.  Whisk to combine.  Whisking constantly, pour in the olive oil in a steady stream.

Pour the vinaigrette over the potatoes and toss gently.  Set aside to cool for 30 to 60 minutes, and then refrigerate until cold.

Stir in the celery and chives.  Taste for seasoning and add more lemon juice or pepper, if desired. Serve.
*this actually tastes really good warm so you don't have to wait that long for it to cool.

Lean Lasagna

Here is the recipe Trisha requested...I can't remember if we made this while in Sun Valley but we make it all the time and it is yummy.

INGREDIENTS

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 lb ground turkey breast
• 3 cups tomato sauce
• 3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach (or chard)
• 2 cups fat-free ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
• 2 cups (8 oz) shredded part-skim mozzarella

DIRECTIONS

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9“ x 13” baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

Indian Butter Chicken with Rice

Here is the Indian recipe that I made when you all came for the race.  I have made some changes to the recipe and will note what was changed.

1 onion (1/2 lb.) peeled and chopped
2 Tbs. fresh ginger, finely chopped
2 cloves garlic minced
1 fresh jalapeno, seeded and chopped
1 Tbs. olive or canola oil
2 tsp. Garam Masala
1 tsp. chili powder
1 tsp. cardamom
1/2 tsp. coriander
1 can (6 oz,) tomato paste
2 1/2 C. chicken broth *I use low sodium chicken broth
1/2 C. half and half or heavy cream * I use canned coconut milk
1/4 tsp. crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 tsp. coarse-ground black pepper
1 tsp. salt
1/4 C butter *I use 2 Tbs. coconut oil
lime wedges
fresh cilantro, chopped

Cook rice according to package instructions. *you can use any type of rice you like although the recipe calls for Basmati Rice.  I use Jasmine.

In a large saute pan, combine onion, ginger, chili, and oil.  Stir often over medium-high heat until onion is lightly browned, about 5 minutes.  Stir in garlic, garam masala, chili powder, cardamom, and coriander.  Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth.  Whirl until very smooth.  Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes.  Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry.  Mix chicken with salt and pepper.  Set pan over high heat; add 1 Tbs. butter and the chicken.  Stir until chicken is no longer pink on the surface, 2 to 3 minutes.  Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.  Cut remaining 3 Tbs. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice.  Squeeze line juice over portions and garnish with cilantro. *I also serve this with Indian flat bread sometimes.