Green Chili Fritatta

Here is another awesome (and really easy) fritatta recipe.  I made this often when we lived in Colorado using the fire roasted green chili peppers I would purchase at the Old Colorado City farmers market.  Yum!  But, I’m not in CO anymore, so canned green chili it is…! I was a little worried, but the fritatta turned out just as well.  You could actually roast your own green chilis on the grill or in the oven (just be sure to remove the skins).  I also tend to use Lactaid brand cottage cheese. I’ve made it several times with Lactaid brand cottage cheese and once with regular cottage cheese.   I actually think it turns out better with the Lactaid brand.  This is a quick fix and it’s great left over the next day.


  • 10 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 (7 ounce) can diced green chile peppers, drained
  • 1 (16 ounce) container low-fat cottage cheese
  • 1 cup shredded Cheddar cheese
  • 1/4 cup melted butter


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
Green Chili Fritatta

Two-Bean Soup with Kale

We love soup at our house.  This recipe from the October 2009 Cooking Light Magazine is definitely a keeper!


  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt, divided
  • 2 garlic cloves, minced
  • 4 cups organic vegetable broth (such as Emeril’s), divided
  • 7 cups stemmed, chopped kale (about 1 bunch)
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh rosemary (I didn’t have any rosemary – it was just fine without it)


1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.


Two-Bean Soup with Kale

Artichoke, Leek, and Fontina Fritatta

I found this recipe in a Sunset Magazine recipe book.  I’ve made it twice now, and I intend on making it again very soon.  Fritatta’s don’t take too much time to cook, they are mostly healthy, and you can pretty much make them with whatever cheese, meat, and veggie combo and they will be great.  The first time I cooked this meal, I followed the directions exactly; the second time I replaced prosciutto for the bacon, and spinach for the artichokes.  It turned out lovely both times.

I want to hear if there are any other awesome fritatta combos you like…




  • 4 slices thick-cut bacon, cut into 3/4-in. pieces
  • 8 eggs
  • 1/2 cup milk (I used almond milk and it worked just fine)
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces frozen artichoke hearts, thawed and roughly chopped (about 1 cup)
  • 1 cup thinly sliced leeks (white and light green parts)
  • 3/4 cup grated fontina cheese, divided
  • 1/4 cup grated parmesan cheese


  • 1. Preheat oven to 450°. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels; reserve 2 tbsp. drippings in pan (discard the rest) and set aside.
  • 2. Whisk together eggs, milk, chives, salt, and pepper. Stir in bacon and artichoke hearts. Set aside.
  • 3. Return skillet to medium-high heat. Add leeks and sauté in reserved bacon drippings until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
  • 4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
  • 5. Slice frittata into wedges. Serve warm or at room temperature.

Artichoke, Leek, and Fontina Fritatta

Whole Wheat Pizza Dough Recipe (using my KitchenAid mixer!)

This Christmas I got a KitchenAid mixer from my sweet husband!  I’ve been searching for recipes this past week to utilize my beautiful, powerful, almond cream, piece of amazing awesomeness.

Here is my first KitchenAid mixer recipe (found on Andrea Meyer’s blog) that was adapted from a recipe on the Eating Well website.


stand mixer with dough hook attachment
pizza peel or rimless cookie sheet
baking stone (or you can bake on the cookie sheet)


1 scant cup whole-wheat flour
1 cup unbleached all-purpose flour
2-1/4 teaspoons instant yeast or 1 package quick-rising yeast
1 teaspoon salt
½ teaspoon sugar
¾ cup hot water (approximately 115°F)
1 tablespoon extra-virgin olive oil
coarse cornmeal, for sprinkling on the peel


1. In the bowl of the stand mixer, combine whole-wheat flour, all-purpose flour, yeast, salt, and sugar and whisk together. Combine hot water and oil in a measuring cup. With the mixer running on low speed, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Mix on low until the dough forms a ball, then increased speed to 2 for just 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone on the lowest oven rack; preheat oven to 500°F or highest setting. Sprinkle the coarse cornmeal on the pizza peel or pizza pan.

4. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle. This helps stretch the dough.

5. Lay the stretched dough on the floured surface. Roll the pizza, rotating a quarter turn after a couple rolls. Continue until you have a 12 to 13-inch circle. Transfer the rolled dough to the pizza peel or pizza pan.

6. Add the toppings of your choice and place pizza pan in the oven. If using a baking stone, slide the pizza onto the hot stone.

7. Bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.


Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Whole Wheat Pizza Dough Recipe (using my KitchenAid mixer!)

Mexican Dip

This stuff is wonderful!   This is best made a day (or so) ahead of time.  It’s a great fresh salsa to eat with chips, but I also find it tasty as a chunky dressing for a salad, over tamales, or just by itself.  Yes, it’s that good.

2 1/2 c ripe tomatoes, chopped

1 small can diced or chopped olives, drained

3-4 green onions, thinly sliced (Use the whole thing.  If you happen to have a yellow onion on hand, that works as well.)

~1 c green chiles, diced (I get these from our farmers market.  You can also use one small can of green chiles from your local grocery store.)

3 T store-bought salsa

1 1/2 T white vinegar

3 T oil

salt and pepper

Combine all ingredients, cover, and let marinade in refrigerator.  I don’t think you can mess up this recipe.  Enjoy!

Mexican Dip

Stoney’s Stuffed Bell Peppers

I love when Stoney cooks for me…and when he wears an apron doing it.  🙂  These were so good!


1 cup chopped fresh tomatoes
1 jalapeño pepper,* seeded and chopped (optional)
1 teaspoon chopped fresh cilantro
1/2 clove garlic, finely minced
1/2 teaspoon dried oregano, divided
1/4 teaspoon ground cumin
6 ounces 95% lean ground beef
1/2 cup cooked brown rice
1/4 cup cholesterol-free egg substitute or 2 egg whites
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large bell peppers, any color, cut in half lengthwise and seeded

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 400°F.
  2. Combine tomatoes, jalapeño pepper, if desired, cilantro, garlic, 1/4 teaspoon oregano and cumin in small bowl. Set aside.
  3. Thoroughly combine beef, rice, egg substitute, onion, salt and black pepper in large bowl. Stir in 2/3 cup tomato mixture. Spoon filling evenly into pepper halves.
  4. Spray 4 (12X12-inch) sheets heavy-duty foil with nonstick cooking spray. Place each pepper half on foil sheet. Double fold sides and ends of foil to seal packets. Place packets on baking sheet.
  5. Bake 45 minutes or until meat is browned and vegetables are tender. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer pepper halves to serving plates. Serve with remaining tomato mixture.
Stoney’s Stuffed Bell Peppers

Chicken and Squash Casserole

Posted by Ali.

This is a recipe from my mom.  It is a tried and true favorite of mine and Stoney loves it too.  I got this basket of squash, onions, and pepper at our local farmers market for $1!!!


  • 1 small onion, diced
  • 1-2 lbs squash, sliced (about 3 medium, I use whatever types they have at my favorite stand at the farmer’s market)
  • 1 stick margarine (I used butter)
  • 1 can cream of chicken soup (I used the reduced fat and/or reduced sodium Cambell’s brand)
  • 1 cup sour cream (Again, I use the reduced fat and usually use less then one cup…you can’t even tell the difference)
  • 1 eight ounce package of corbread stuffing mix
  • 2 cans chicken, drained (located in the grocery store by the tuna)


Cook squash and  in ~1 tablespoon of the margarine until tender.

Melt remaining margarine and add to stuffing mix.  Divide mixture in half.

Add cooked squash and onion to one half of the stuffing mix.  Stir in sour cream and soup.  Spread in a lightly greased (I use Pam) 9×13 caserole pan.  Sprinkle remaining mix on top.  Bake at 350degrees for ~30min.


Chicken and Squash Casserole

Spicy Oven “Fried” Chicken Breasts

I’m always trying to find a new chicken recipe to try.  In the past, I’ve used smashed corn flakes to make a similar chicken dish, but I love the panko bread crumbs and spices this recipe calls for.  I used a cajun season we recently purchased at a local farmers market here in Colorado Springs.  It’s extra spicy and added a nice kick.  I served it with couscous and steamed broccoli.

I think the chicken would also be good sliced over a spinach salad.




  • 2 cups fine fresh bread crumbs (I used panko bread crumbs)
  • 2 teaspoons Cajun seasoning
  • Dash pepper
  • Dash dried leaf thyme
  • 1/4 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon dried parsley
  • 4 to 6 boneless chicken breast halves
  • 2 to 3 tablespoons melted butter


Lightly grease a shallow baking dish. Heat oven to 375°.Put chicken breasts between sheets of plastic wrap and pound lightly to flatten just until you have an even thickness. Brush chicken with the melted butter. Combine remaining ingredients in a shallow bowl or pie plate. Press chicken into the mixture and turn to coat thoroughly. Arrange the coated chicken in the baking dish.

Bake for 25 to 35 minutes, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
Serves 4 to 6.

Spicy Oven “Fried” Chicken Breasts

Almond Stuffed Chicken-Cooking Light

Posted by Ali

I made this recipe last night for mom and dad.  It was so yummy!  I would recommend that after you make the horizontal slice the chicken breasts, that you pound the breasts (especially if they are thick).  This will both tenderize the meat and shorten your cooking time.  So, if you are  paranoid about under-cooking chicken like I am, pound your breasts…

Almond Stuffed Chicken-Cooking Light

Cooking Light 3/09.

They recommend using Boursin light cheese, I use Laughing Cow. The nutritional values from Cooking Light are Calories-288, Fat-2.7, Protein-37.5, Carb-3.9, fiber-.9, Chol-111, sodium-496, Calcium-109



1/3 cup light garlic & herb spreadable cheese (such as Boursin Light Cheese or Laughing Cow)

1/4 cup slivered almond, toasted

3 tablespoons fresh parsley or chives, chopped

4 (6 ounce) boneless skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 teaspoons butter


  1. Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside.
  2. Make a horizontal cut through the thickest portion of the breast to make a pocket. Stuff 1 1/2 tbsp of the cheese mixture into the pockets. Secure with a wooden toothpick
  3. Sprinkle the chicken with the salt and pepper.
  4. In a medium nonstick skillet, melt the butter over medium heat. Add chicken to the pan and cook for 6 minutes on each side or until done.
  5. Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.
Almond Stuffed Chicken-Cooking Light