Tuesday Recipes

Christmas is coming so here are some ideas for you....

Mini Frittatas

 1 1/2 cups water

 3/4 cup quinoa, rinsed and drained

 2 eggs

2 egg whites                     

1 cup shredded zucchini                    

1 cup shredded Swiss cheese

1/2 cup diced ham

1/4 cup chopped fresh parsley

 2 tablespoons grated Parmesan cheese

 1/4 teaspoon ground white pepper 

 

 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups

 

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.

Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.

Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.           

Chicken Caesar Burgers

1 lb ground chicken

2 tbsp onion, minced

1⁄2 tbsp capers, chopped

1⁄2 tbsp fresh parsley, minced

1 clove garlic, minced

1⁄2 tbsp coconut aminos

Sea salt and freshly ground black pepper to taste

cooking fat

Romaine lettuce leaves

Tomato, sliced thinly

Red onion, sliced thinly

 

Dressing

1 cup mayonnaise

3 tbsp lemon juice

2 anchovy fillets, chopped

2 cloves garlic, minced

2 tsp Dijon or homemade mustard

Freshly ground black pepper to taste

For the dressing, combine all of the ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside, or store in refrigerator until using.
For the burgers, gently mix all of the ingredients into a bowl and form 4 equally sized patties.
Heat a grill pan or skillet with a small amount of cooking fat over a medium-high heat.
When hot, add the chicken patties and cook for 4-5 minutes on each side, or until the center reaches 165 degrees and the juices run clear.
Serve the burgers on a bed of romaine topped with Caesar dressing, and tomato slices or onion if you’d like.
Store any remaining dressing in an airtight container in the refrigerator for up to 1 week

 

 Mini Meatloaves with Mushroom Gravy

Meatloaf Ingredients:

2 lbs grass-fed ground beef

2 eggs

1/2 cup almond meal

1/2 medium onion, diced

2 cloves garlic, smashed

a pinch of paprika

salt and pepper

 

Gravy ingredients

 

2 cups Portobello mushroom tops, sliced (about 4 mushrooms)

3 tbsp. coconut oil

2 cloves garlic, minced

1/2 cup coconut milk

salt and pepper

 

Pre-heat the oven to 400 F and grease a mini-meatloaf pan (mine makes 4 mini loaves), or two regular meatloaf pans

In a large bowl, squish together the beef, egg, almond meal, onion, garlic, salt, pepper and paprika until well combined.
Divide the meat between the loaf pans and bake for 35 to 40 minutes, until a meat thermometer in the center reads 160 F
While the meat is cooking, heat the coconut oil in a large sauce pan

Add the garlic and cook until garlic is fragrant and browned, about 2 minutes.

Add the mushrooms and cook until soft, about 4 to 5 minutes, then pour in the coconut milk and allow the sauce to reduce over medium heat.
Top your meatloaf with mushrooms and dig in

 

 

References

 

http://friskylemon.com/2012/01/05/mini-meatloaves-with-mushroom-gravy/

http://allrecipes.com/recipes/1564/breakfast-and-brunch/eggs/frittata/

http://paleoleap.com/chicken-caesar-burgers/