Ham & Cheddar Frittata from Picky-Palate.com

2 Tablespoons extra virgin olive oil

1/2 Cup white onion, finely chopped

1/4 Cup sweet peppers, finely chopped

1 Cup chopped Smithfield Ham (leftover from the holidays works great)

6 large eggs

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 Cup milk

1/4 Cup fresh parsley leaves, chopped

1/2 Cup shredded cheddar cheese

1.  Preheat oven’s broiler.  In a 8 inch skillet sprayed with cooking spray heat oil over medium heat.  When hot, saute onions and pepper for 5 minutes.  Add ham and cook for an additional 3 minutes.

2.  Whisk eggs, salt, pepper and milk until well combined.  Pour into hot skillet and top with parsley.  Cook for 3-5 minutes pushing sides down with a rubber spatula.  Top with cheese then place under oven’s broiler.  Watch carefully; broil for 3-5 minutes or until golden and puffed around edges.  Remove and let cool for 5 minutes before cutting into wedges.

4 servings

Another great looking recipe from kblog.lunchboxbunch.com

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Spinach/Cannellini Pasta Power Lunch
vegan, makes about 4-5 servings

12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
3/4 cup Nutritional Yeast flakes
1/4 cup apple cider vinegar
1/2 tsp sea salt
2 Tbsp EVOO
2 Tbsp lemon juice
2 Tbsp Vegenaise (optional)
garnish: red pepper flakes

Directions:

1. Boil salted water. Add pasta.

2. Two minutes before pasta is done, toss in the beans.

3. Drain water. 

4. Fold in your greens - toss well until heated/wilted.

5. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe.

6. Serve warm or store in fridge for easy grab and go lunches.

Found this recipe over on kblog.lunchboxbunch.com. Looks deeelish and I may have to attempt making a version (take out the stuff I don’t like natch) of it sometime this week. 

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Kathy’s Veggie Pasta Stew
vegan

4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)

optional: a few dashes of cayenne for added heat.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

This may not look like much but it’s a new favorite of mine.

1 lb. all white turkey breast cooked in taco seasoning (that’s right…turkey tacos)
1 can black beans and a little corn mixed in seasoned with a little cumin, minced onion, chili powder, red pepper flakes and a little garlic powder. 

Mixed together it’s a protein meal! and soo sooo sooooo good if you love anything taco flavored. I also mix a little grated cheese in (mexican style from kraft) and a few chipotle/cheese tortilla strips (like you get in the salad aisle). Did I mention this is SO GOOD?