Week 45 – Bonus Recipe!

Shopping List:

Club crackers

Slivered almonds

1 1/4 lbs of fish fillets [Orange roughy, haddock, trout, and walleye all work well for this recipe]

Paprika

2 chicken breasts

Can of whole kernel corn

Salsa

4 oz cheddar cheese

8 flour tortillas

5 apples

1 red chili pepper

Fresh basil

Fresh dill

Fresh parsley

Semisweet chocolate chips

[Also needed: butter, sugar, vanilla extract, seasoning salt, pepper]

 

Breakfast: Mini frittatas

Lunch: Chicken wrap, an apple, and nutty crackers

Dinner: Fish and rice

 

Corny Chicken Wraps

Cook 2 chicken breasts and cut into cubes. Combine chicken, a seeded and diced red chili pepper, a can of drained whole kernel corn, and 1 cup of salsa in a pot. Cook until heated through. Sprinkle 1 cup of shredded cheddar cheese over 8 flour tortillas. Place about 1/2 cup of chicken mixture down the center of 8 warmed tortillas. Roll up and secure with toothpicks.

 

Fast-Baked Fish

Preheat oven to 400 degrees. Place 1 1/4 lbs of fish fillets in a greased baking dish. Sprinkle with 1 tsp of seasoned salt, pepper, and paprika, if you want. Drizzle with 3 Tbsp of melted butter. Cover and bake for 15-20 minutes.

 

Nutty Cracker Delights

Preheat oven to 350 Place 42 club crackers in a single layer in a foil-lined baking pan. Melt 1/2 cup of butter in a pot over medium heat. Add 1/2 cup of sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Add 1 tsp of vanilla extract. Pour evenly over crackers. Sprinkle with 1 cup of slivered almonds.

Bake for 10-12 minutes. Immediately remove from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container.

 

Mini Veggie Frittatas

Preheat the oven to 350 degrees. Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray. Whisk 4 eggs, 3/4 cup of egg whites, 1/2 cup of milk, 2 tsp of shredded fresh basil, 1 tsp of finely chopped fresh dill, 1 Tbsp of finely chopped fresh parsley, 1/2 cup of loosely packed shredded spinach, 1 tsp of smoked paprika, a dash of sea salt, and a dash of black pepper in a bowl until well combined. Mist a small frying pan with oil and set heat to medium. Lightly saute 1/2 cup of diced yellow onion and 3/4 cup of diced mixed bell peppers for about 2 minutes. Remove the pan from the heat.

Divide the vegetable mixed evenly between the 8 muffin cups, followed by the egg mixture. Bake for 15 minutes. Shred 1/2 cup of low-fat mozzarella cheese. Remove pan from the oven and sprinkle cheese on top of each mini quiche. Place pan back in oven and cook for another 10 minutes. Remove pan from the oven and allow it to cool slightly. Slide the blade of a knife around each quiche to loosen them. Then carefully lift out of pan. Eat warm. (You can divide recipe in half or quarters if you prefer to eat the frittatas fresh every time)

 

 

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