Totally Easy Breakfast

On this rainy Minnesota day, all we wanted was comfort food. When you wake up to the big gloppy (is that a word) rain/snow mixture, it's just depressing. So the hubby and I decided that we needed a real breakfast, none of this cereal junk. Here's the easiest fritatta ever:

Shred potatoes (I used 4 of those small potatoes from the bottom of the big bag)

Saute these up in 2 Tbs of butter, 2 Tbs of Mrs Dash, 2 Tbs of Onion Flakes (this is the longest process, it takes about 15 - 20 minute but don't turn up the heat, you don't want these too browned)

While these are sauteing, crack and scramble up 5 eggs. You need the extra egg to ensure the fritatta like finished product.

When the potatoes are done, turn the heat down (I put it on 3), add another Tbs of butter and add the eggs over the potatoes, cover.

In two minutes, add some Veggie Shreds (I used Monterrey Jack flavor) or regular cheese to taste.

Things I will do differently next time - I will add a little jalapeno pepper and instead of onion flakes, I will take the time to cut up a real onion. The hubby said some bacon would be good on his side.

Total time was 30 minutes, 10 min prep and 20 minute of cooking.

Bon Appetit

In three more minutes it's done, slice and serve...delicious!!!!

Shrimp Stir Fry

Now this is an easy recipe however it is NOT calorie free. But I bet it is more healthy than going to a restaurant....

15 shrimp, peeled, detailed and deveined
7 baby carrots
1 yellow onion
1 clove of garlic
4 Tbls of butter (dairy free)
2 cups of rice (I use long grain brown rice)
2 eggs, stirred
Soy Sauce (make certain GF) to taste

Dice up the onion and carrots
Cook the rice according to directions
Melt one Tbls of butter, saute onion for 5 minutes, add carrots for 3 minutes
Press one clove of garlic and add to saute pan
Stirring constantly, add another Tbls of butter and the shrimp until it turns pink
Put all on a plate

In the saute pan, add one Tbls of butter and the rice to start browning.
In 5 minutes add the eggs until cooked with the rice
Add the shrimp mixture and keep stirring
Add the soy sauce to taste, about 4 tsps. (be careful here; adding too much, it ruins the entire stir fry)

Dish it up and enjoy!

This was absolutely delicious tonight!!!!

Fabulous Chicken

We made this fabulous chicken tonight. Come on, it was on sale for .88 cents/pound so we had to find something phenomenal to do with it. Here it is:

1 Whole Chicken 3 1/2 pounds
2 Tbls of Oil
2 White Onions (medium size)
1 Lemon
3 cloves of garlic
1 1/2 jalapeno peppers
1 can of GF chicken stock/broth

Pre-heat oven to 350 degrees

Wash chicken, let drain
Quarter the onions and place on the bottom of a casserole pan
Rub the chicken with the oil, place on top of the onions
Quarter 1 lemon and place around the chicken
Press the garlic cloves on top of the chicken
Mince jalapenos, add to the mixture
Pour the chicken stock over the bird

Bake for 90 minutes basting every 30 minutes.

All I can tell you is that Robb came back for seconds on this chicken so it must be pretty good.

Asparagus

This is truly a simple, easy, dairy free and gluten free way to prepare asparagus. I love it and it only takes 12 minutes in the oven.

Wash and trim asparagus (cutting off the whiter portions at the bottom of the stalks)
Place in plastic bag with a couple teaspoons of oil and Kosher salt for 5 -10 minutes while the oven is heating up to 400 degrees.
Place marinated stalks on a cookie sheet, then in the oven for 12 minutes

They come out absolutely perfect and delicious!!! This coming from someone who truly doesn't like asparagus. Easy, nutritious and delicious!!!

Enjoy!

Loaded Baked Potato

The end of the week was finishing off the potatoes from the sale. Well, it was supposed to be finishing them off. I did bake them and they looked delicious but we couldn't eat them....

So we baked the potatoes until they were done. 1 hour at 420 degrees. I baked 6 potatoes because they were the little ones from the bag.

While they were cooking I cleaned broccoli, asparagus and fried up some bacon (for Robb of course) and crumbled it up.

I cut the potatoes in half, three per plate, added butter.

Then covered them with the fixings, leaving off the bacon from my dish. Some Jack and Cheddar cheese (we use Veggie Shreds) completed the ensemble.

The cheese needed to melt so I just put the plates into the oven and turned it on broil. They were only supposed to be in there a few minutes but I came out and sat on the couch for a minute. The plate cracking in the oven was what reminded me that I had dinner still cooking....yep a clean break through the plate so no loaded potatoes for us but they did look phenomenal.

We headed out to the Mexican place around to corner to get rid of our sadness. Anyway, it was a gluten and dairy free dinner if you want to try it.