Quick

Frittata in a Flash

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Well this just happened–Frittata in a Flash!  I am visiting in my sister’s home for a few days and today I was put in charge of throwing together some lunch.  We were trying for something kind of Keto and kind of Abs Diet-y and I thought this would do well.  I think it is totally Keto, by the way.  Keto aficionados, please let me know if I am wrong.

So, I just kind of threw this together.  Someone wanted omelettes and this was just quicker since there were 5 of us eating and it was a busy day of errands, odd jobs around the house, and homeschooling.  A huge time-saver was using Thrive freeze-dried vegetables. 

This was a big hit!  And super easy.

Frittata in a Flash
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Ingredients
  1. 10 eggs,
  2. Turkey sausage (about 1/4 or so of a bulk package)
  3. 2 Roma Tomatoes, chopped
  4. 1/2 cup Thrive freeze-dried asparagus
  5. 1/4 cup Thrive freeze-dried green onions
  6. 2 T. sour cream
  7. 1 1/2 cups shredded cheddar cheese (shred your own from a brick of cheese)
  8. Salt and pepper to taste
  9. Olive oil or spray
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Refresh the asparagus and onions in a little bit of water in a container with a lid. Shake a few times while you prepare the rest of the ingredients. Drain off excess water before adding to the sausage.
  3. Spray a large oven-proof skillet with olive oil spray and heat on medium-high heat.
  4. Add the turkey sausage and brown it as you chop it into small pieces.
  5. Add the tomatoes, onions, and asparagus and saute for a few minutes to bring out the flavor. Add salt and pepper to taste.
  6. Whisk the eggs to blend well, adding sour cream and cheese. Pour egg mixture into skillet and stir to incorporate the vegetables and sausage.
  7. Cook for a few minutes and then reduce to medium and cook until almost firm. Check the bottom of the frittata to make sure you aren't over browning it, since you will be putting it in the oven.
  8. Put the skillet in the oven for about 8 minutes to complete the cooking.
  9. You're done! Eat it!
Notes
  1. An afterthought: mushrooms would have been a great addition!
Mormon Mavens https://www.mormonmavens.com/

Sweet Corn Cakes

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Hello from the other side!  We have certainly missed our food blogging with all of you.  As you know, we thought our site may have been hacked, so we took it down for a bit.  Well, for a long bit. Anywho, whatever the issue was it has certainly been resolved through no effort on our part.  We went back in to fix the issues and they were gone.  Thank goodness, because we have been away far too long and are anxious to get back into it.

Today’s post is a favorite comfort food of mine.  I got the recipe from my sister, Amy, who lives in a neighboring state.  We took a trip up to help with some outside projects at their house and she had Slow Cooker Taco Soup simmering away while we worked.  Every once in a while I would come inside to thaw out and the aroma was amazing.  And, as if that wasn’t enough to tempt me to stay inside, I found out she was making Sweet Corn Cakes as a side.  What?!  Oh my goodness, y’all, what a perfect meal for a frigid day full of outside work “fun”.  It’s super easy, too.  

Right at the moment I wanted to post this we discovered that there are still issues with our Recipe Card format, so for now we are going Old School…

Ingredients:
1 box Sweet Corn Muffin Mix
1 15 oz. can cream-style corn
1/4 c. water
1/4 c. sugar
1/4 c. melted butter

  1. Mix all ingredients together and pour into a greased loaf pan.

  2. Bake for 40 minutes at the temperature suggested on your box of mix.

 

Notes:  This will be bit squishy, but that’s the beauty of it–and that’s why you use a cookie scoop to serve it.  Double the recipe.  Seriously, it is that good.

Source:  Amy Eason

 

 

Iced Herbal Tea

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iced-herbal-tea

 

You probably think I’m crazy for posting an iced beverage recipe when, in most places, it is CLEARLY an Autumn day.  But here in the south, Summer is still trying to hold on. Heck, it was 84 degrees here at 7:00 last night.  I found this recipe online while searching for soft drink substitutes.  Seriously, Coke is my drink of choice right now and I know that is not healthy.  Working on it.  It’s a process.  

Anyway, this is my 2nd or 3rd attempt at finding something that actually tastes good and, face it, herbal tea can take some getting used to, especially if you are used to soft drinks and all that sugar–because I will NOT drink diet soda.  Don’t even get me started on that one.

Hope you enjoy this recipe.  It’s really simple and cheap in case you don’t end up liking the combination of teas that you use.  I couldn’t find the Red Zinger at the 2 grocery stores I went to, so I substituted a Zinger that was red, but probably wasn’t the intended flavor in the original recipe.  It’s still good though!  I know it will grow on me.  Try this recipe after an invigorating leaf-raking session!

Iced Herbal Tea
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Ingredients
  1. 4 Celestial Seasonings Lemon Zinger tea bags
  2. 4 Celestial Seasonings Raspberry Zinger tea bags (Red Zinger was the original flavor)
  3. 4 cups pure apple juice
Instructions
  1. Steep the 8 tea bags in 4 cups of boiling water for 10-12 minutes.
  2. Discard tea bags; combine the tea with the apple juice.
  3. Refrigerate until cold. Serve over ice
Notes
  1. I think serving this in a pint--or quart if you're really thirsty-mason jar is awesome. Something about those jars just really makes a cold drink even more refreshing!
  2. I found (big surprise) that I needed to add a little sweetener to this recipe, so I just used some Agave nectar. Experiment with your favorite one.
Adapted from Ina Garten, Barefoot Contessa
Adapted from Ina Garten, Barefoot Contessa
Mormon Mavens https://www.mormonmavens.com/

Ham & Veggie Skillet Dinner

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ham and veggie skillet

 

I am forever throwing stuff together into a skillet and seeing how it cooks up.  Seriously.  Do you do this, too?  I had some produce I needed to use up and some Thrive Ham Dices that I needed to use, so I just kind of cut it all up and came up with today’s post.  It was really good!  And filling!  And healthy!  The meal trifecta.  

Ham & Veggie Skillet Dinner
Delicious, healthy, quick way to use leftovers.
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Ingredients
  1. Fresh Zucchini, cut up
  2. Fresh Red Bell Pepper, cut up
  3. Fresh Cherry Tomatoes, halved
  4. Thrive Ham Dices or any diced ham
  5. Olive Oil
  6. All Purpose Seasoning
  7. Sea Salt
  8. Feta Cheese
Instructions
  1. Heat up olive oil in a medium to large skillet. Add all ingredients except cheese. Saute until veggies are cooked, but not mushy. Add in Feta Cheese and stir to combine. Serve.
Mormon Mavens https://www.mormonmavens.com/

Chicken & Wild Rice Pilaf

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Chicken & Wild Rice Pilaf

I am all about quick and easy and this recipe is, as well.  I used one of our Thrive Life Express Meals–Wild Rice Pilaf–and added chicken to give it a little protein boost.  So delicious, so easy, so quick, so also goes well in a flour tortilla.  You could use your own pilaf recipe or boxed rice pilaf and leftover chopped chicken.  I tend to go to my Thrive Foods because I like to find ways to incorporate these items from my Home Store on a regular basis.  Either way, this is yummy and your family will enjoy it, especially if it keeps your kitchen time down during a laid back or busy summer.  Well, any season for that matter.

Chicken & Wild Rice Pilaf
Quick & easy side or main dish!
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Ingredients
  1. 1 pkg. Thrive Life Wild Rice Pilaf Express Meal (or your choice of pilaf)
  2. 1 - 2 cups Thrive Chopped Chicken, rehydrated
  3. Butter
Instructions
  1. Mix contents of package with 2 1/2 cups boiling water.
  2. Add 2 T. butter to the rice. Simmer for 5 minutes, covered.
  3. Let stand for 5 minutes, then add the chicken. Stir to mix well.
  4. Serve.
Adapted from Thrive Life Express Meals
Adapted from Thrive Life Express Meals
Mormon Mavens https://www.mormonmavens.com/

Tomato & Corn Salad

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Corn & Tomato Salad 2

 

Isn’t it fun to be creative with your leftovers?  Recently I served Slow Cooker Roast Beef, garden peas, sweet corn, and mashed potatoes for dinner when two of our missionaries from church joined us for supper.  Comfort food.  Real food.  Surprisingly, there were some leftovers of the vegetables so I used them for sides with my next meal which was a Thrive Express Meal of Fettuccine Alfredo.  (future post, so stay tuned).  I put the peas in with the Fettuccine.  That was yummy.  For the corn, I decided to combine that with some grape tomatoes that I needed to use up and added a few more things to dress it up.  So that is how we get this recipe.

Tomato & Corn Salad
Great way to use leftover veggies!
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Ingredients
  1. grape tomatoes, as many as you want
  2. Thrive Sweet Corn
  3. Thrive Green Peas
  4. Mozarella cheese, shredded
  5. Red Wine Vinegar
  6. Thrive Chef's Choice All-Purpose Seasoning
  7. Salt to taste
Instructions
  1. Combine all ingredients except the salt, and toss. Taste and then add salt as needed and toss again.
  2. Serve cold.
Mormon Mavens https://www.mormonmavens.com/