Mini Sausage and Cheese Frittatas

I made these little guys for our family Father's Day brunch and they were a huge hit!  Using a muffin pan makes the frittata super easy to make and eat... Use whatever cheese you like best, I used muenster cheese and turkey breakfast sausages (but you can use regular breakfast sausages if you prefer) ...

1 cup cheese (chopped)
10 breakfast sausages (cooked and chopped)
2.5 cups egg beaters
1 tsp Chives
Salt and Pepper to taste
Grease muffin tins (makes 18 frittatas) with cooking spray.  In a small boil, combine 1/2 teaspoon chives, sausage cheese and pepper to taste.  In a separate bowl, whisk egg beater, the remaining chives and salt to taste.  Spoon sausage mixture evenly among the muffin tins and pour the egg mixture into each tin, about 3/4 full.

Bake at 375 degrees for 18-20 minutes.

Oooops... Where did the yummy looking photo go???

I can not seem to track down the photo to go along with this recipe, ooops! But it was so yummy I could not wait to post it, so I promise to post a photo when I make this again...

Sundried Tomato Pesto

1 1/2 cup basil
1 cup walnuts (toasted if you prefer)
1 cup sundried tomatoes (drained)
1/4 cup grated cheese
1/2 cup olive oil
1 lb pasta of your choice
Reserved pasta water

In a blender or food processor combine basil, walnuts, sundried tomatoes and grated cheese, blend to mix ingredients.  Slowly add olive oil until the mixture becomes a creamy paste.  Cook pasta according to package directions and when draining reserve a cup of the water.  Mix pesto sauce with pasta, if you prefer your pasta more moist you can add the reserved pasta water to loosen the sauce.  Garnish with grated cheese and serve.

Happy Summer!

I am so happy that summer is almost here and have definitely been enjoying all of the yummy, fresh fruit that has been around... But have been doing some cooking as well!  I have a recipe back log so I will try to most what I have made most recently...

Whole Wheat Penne with Chick Peas

2 tbsp olive oil
1/2 tsp red pepper flakes
1 medium clove of garlic (chopped)
1 can chick peas (reserve half the liquid)
1/3 cup vegetable broth
salt and pepper to taste
1 lb whole wheat penne or past of your choice

Fill a medium pot with water, bring to a boil and cook pasta according to package directions.  While you are waiting for the water to boil, heat olive oil in a medium saucepan over medium heat and add red pepper flakes.  Cook for around 2 minutes and add chopped garlic.  When the garlic begins to brown, add the chick peas with liquid and vegetable broth.  Continue to cook over medium heat until the broth comes to a boil.  Season with salt and pepper.  If you prefer a more spicy flavor you can add additional red pepper.  Pour over cooked pasta and serve with grated cheese and crusty bread for dipping!

It's been too long....

March was a crazy month, lots of travel for both pleasure and work... And unfortunately not much time to cook, but I am definitely getting into nesting mode and will most certainly be back to regular posts.  So keep a look out for new recipes with a healthy twist as we all gear up for summer!

Here is something I tried last night that was a big hit!  And so easy, the sauce is done in the time it takes to cook your pasta, whats better than that!?!?!

Whole Wheat Pasta with Broccoli and Cannellini Beans

2 tbsp Olive Oil

¼ tsp Red Pepper Flakes

½ tsp Dried Basil

2 cloves garlic chopped

2 Broccoli Crowns (cut into florets)

1 can Cannellini Beans (drain half the liquid)

1 cup Organic Vegetable Broth

1 lb Whole Wheat Pasta (I used Spaghetti)

Salt and Pepper

Grated Cheese

Fill a medium pasta pot with water and bring to a boil.  While you are waiting for your water to boil, pour olive oil in a sauté pan over medium heat and add red pepper flakes and dried basil for about 2 minutes.  Add chopped garlic to the oil.  When the garlic starts to get brown add the vegetable broth and broccoli.  Cover and let the broth come to a slow boil.  Add the cannellini beans and let heat through.  Salt and pepper can be added to taste.

When water comes to a boil, add salt when water returns to a boil add pasta and cook according to your liking.  Drain pasta and pour broccoli/cannellini bean mixture over pasta.  Plate and garnish with grated cheese. 

Makes 4 servings.