Potato frittata with pesto & goat’s cheese

                           Potato Frittata With Pesto & Goat’s Cheese

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Ingredients:

4 medium potatoes (about 600g/1lb 5oz), thinly sliced
1 garlic clove , finely chopped
8 large eggs , lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese , sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)

METHODS:

Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
 PER SERVING

426 kcalories, protein 23g, carbohydrate 25g, fat 26 g, saturated fat 8g, fibre 2g, sugar 1g, salt 0.9 g

Macaroni and Cheese

Macaroni and Cheese

Total Time:
55 min

Prep
15 min

Cook
40 min

Ingredients:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:

Preheat the oven to 350 degrees F.


Cook the macaroni until still slightly firm. Drain and set aside.


In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.


Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.


Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.


In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.


Use a fork to crumble the gorgonzola.


Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Sweet Potato and Corn Pudding

Sweet Potato and Corn Pudding

Total Time:
2 hr 15 min

Prep
40 min

Inactive
15 min

Cook
1 hr 20 min



Ingredients:

2 teaspoons butter, room temperature
3 tablespoons plain bread crumbs
1 tablespoon olive oil
8 strips bacon, chopped into 1/2-inch pieces
3 ears fresh yellow corn, shucked and kernels cut from the cob
1 cup small diced onion
1/2 cup small diced bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups heavy cream
1 cup whole milk
6 large eggs
1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
1/2 cup yellow cornmeal

Directions:

Preheat the oven to 350 degrees F.


Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.


Set a 12-inch saute pan over medium heat and add the olive oil and bacon. Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes. Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes. Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic to the pan and saute for 30 seconds. Season the vegetables with 1 teaspoon of the salt and the cayenne pepper. Set the pan aside and allow the vegetables to cool.


In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg. Using a whisk, beat the cream mixture until frothy. Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the prepared casserole dish.


Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour. Be sure to turn the casserole dish around after 30 minutes.


Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.

Peanut Tofu Wrap

Ingredients

• 1 tablespoon(s) store-bought Thai peanut sauce
• 1 8-inch whole-wheat flour tortilla
• 2 ounce(s) thinly sliced seasoned baked tofu
• 1/4 cup(s) sliced red bell pepper
• 8 thinly sliced snow peas

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Directions

1. Spread peanut sauce on the tortilla. Place tofu, peppers and snow peas in the center; fold the sides over the filling and roll up.

Quick Breakfast Taco

Ingredients

• 2 corn tortillas
• 1 tablespoon(s) salsa
• 2 tablespoon(s) shredded reduced-fat Cheddar cheese
• 1/2 cup(s) liquid egg substitute

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Directions

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
   
   
   
   Nutritional Information
   (per serving)

   Calories	123
   Total Fat	2g
   Saturated Fat	1g
   Cholesterol	3mg
   Sodium	295mg
   Total Carbohydrate	13g
   Dietary Fiber	--
   Sugars	--
   Protein	13g
   Calcium	0