Ham and Cheese Frittata

Fix this quick easy tasty recipe for dinner or a fancy breakfast anytime. It's oh so good and you can use so many kinds of veggies, meats and cheeses. Try this and you'll be hooked. You can make the Marinated sun-dried tomatoes anytime and have on hand.

Serves: 4

Ingredients
For the Marinated Sun-Dried Tomatoes:
3 cups sun-dried cherry tomatoes
2 fat cloves garlic, sliced
1 teaspoon dried oregano
1 teaspoon fennel seeds
½ teaspoon dried orange peel
½ teaspoon dried lemon peel
1 cup spicy olive oil

For the Frittata:
10 eggs
Salt and pepper
1 cup chopped Colby or other cheese you like
A handful of flat-leaf parsley
4 tablespoons extra-virgin olive oil (EVOO)
1 small onion, chopped
4 cloves garlic, sliced or chopped
¾ cup roasted peppers or fresh peppers, chopped
1 ½ to 2 cup deli-sliced meats, such as ham, turkey, roast beef, chopped
1 to 1 ½ cups marinated sun-dried tomatoes, artichoke hearts and mushrooms

How to make it:
For the marinated sun-dried tomatoes, place sun-dried tomatoes in a small bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain, and return tomatoes to bowl. Add in remaining ingredients and mix to combine. Let mixture sit at room temperature for 30 minutes to an hour. Store in the refrigerator in a glass jar.

For the frittata, preheat oven to 375˚F.

Whisk up eggs, salt, pepper, cheese and parsley.

Heat a 12-inch skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add onions and soften a few minutes, add garlic and roasted or fresh peppers and toss a minute or 2 more. Stir in meat and cook until they begin to crisp up, about 2-3 minutes. Add marinated chopped vegetables and toss to heat through, a minute or so. Add eggs and stir to settle, transfer to oven and bake 20-25 minutes until firm. Cool 10 minutes to cut and serve with fresh veggies or a salad

Spicy Green Beans

Do you get tired of the same old green beans? well kick them up a bit with this recipe

Yield: 4 servings

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 1/2 pounds green beans, trimmed
1 bell pepper, finely chopped (any color)
1/2 onion diced
1 teaspoon red pepper flakes
dash of garlic powder
Kosher salt

Directions
Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper, onions and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

I served this with Shrimp Alfredo over Asparagus, you can use pasta instead but I made it keto friendly.

Cowboy Casserole

These are slightly sweet  and very tasty with beef and bacon, an easy meal on a busy night
8 servings
Ingredients

1/2 cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
3 tablespoons white wine vinegar
1 teaspoon mustard powder
1/2 cup chopped celery
*NOTE you can change up the beans if you prefer and add more spice with some sliced or diced jalapenos


Directions

Preheat oven to 350 degrees F (175 C).
Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
Cover and bake for 1 hour.

Stove Top Rump Roast

Mouth watering roast with vegetables and a gravy to die for, you can use Rump Roast, Chuck Roast, or Brisket. I cooked a side of mashed potatoes but I sometimes put potatoes in the roast.
Try other veggies too.

6 servings
@608 cals

Ingredients

2 tablespoons vegetable oil
1 (3 pound) beef roast
1 onion, chopped
4 cloves garlic, crushed
ground or chopped herbs: thyme, parsley, oregano 1 tsp each)
1 tablespoon dried basil
salt and pepper to taste
4 stalks celery, chopped
6 medium red potatoes, quartered(LEAVE out the potatoes for Keto diets)
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks(I used heirloom carrots)
Or other veggies you like, I used some fennel today too


Directions

Heat the oil in a large pot or Dutch oven over medium-high heat. Mix herbs salt and pepper in a small bowl rub or crush with fingers to bring out the flavors. Wash your roast off with water gently, dry with paper towels then rub the roast on all sides with the herb mixture and press in.
Place the roast in the pot, and quickly brown on all sides. Once the roast is seared well on all sides,
fill the pot with enough water to cover the roast about 3/4 of an inch from the bottom of the pot. Add the onion, garlic, celery, dash more of salt and pepper. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, adding water if needed to keep the roast from burning. Add potatoes and veggies; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork, and let the juices cook down if there is still a lot, you just want enough for gravy if you are making gravy. Taste, and adjust salt and pepper if needed before serving.

Mix up your gravy and serve.