Preparing a Light Lunch: I wanted to prepare a lunch that would be satisfying but not loaded with carbohydrates, so when creating my menu I decided appetizer items would make a good choice. Frittatas, Stuffed Mushrooms and Jalapeno Poppers, (not for the faint of heart) but would make good choices and could all be prepared in a relatively short period of time.
We recently hosted a business brunch in our home and I wanted recipes that were easy to prepare and eat, so I decided on one my husband’s favorites “Jalapeno Poppers his way”, Mini Spinach Frittatas and a new recipe Sausage Stuffed Mushrooms. The Frittatas were easy to make and only took 18 minutes to bake, but the poppers take an hour to cook to ensure the pork is thoroughly cooked and the mushrooms 40 minutes for baking. I will be sharing those recipes soon.
So for the Frittata here is the recipe I used:
1 pkg. chopped frozen spinach, thawed and well drained (10.5 Ounces)
1 cup low fat cottage cheese (Lactaid brand) low in fat and easy for digestion
1/4 cup grated Parmesan cheese (I used fresh grated)
1/2 cup shredded Cheddar cheese
1/4 cup finely chopped fresh parsley
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. Tabasco or hot pepper sauce
Line 12-cup muffin pan (2-3/4 inch/7 cm) with paper baking cups or spray with cooking spray; set aside.
Stir together spinach, cottage cheese, Parmesan cheese and Cheddar cheese in medium bowl.
Whisk eggs, parsley, basil, oregano, lemon pepper and hot pepper sauce in another bowl. Stir egg mixture into spinach mixture. Spoon about 1/3 cup mixture into each muffin cup.
Bake in preheated 375°F (190°C) oven until knife inserted in middle of frittata comes out clean, 18 to 20 minutes.
Let stand for 5 minutes. Carefully run knife around edge of cups to loosen frittatas, if necessary. Serve warm with salsa, if desired.
I topped with a few chopped red peppers for garnish.
I planned and made all these in one morning with my friend Gabriella in order to have everything ready for lunch and at the same time.
It was a fun lunch to prepare and included a veggie tray with a dip and dessert of course
For dessert we served the Almond Joy Cookies and Six Banana’s, Banana Bread with Coconut and Chocolate Chips. Both are moist and not crumby, men dont like dry and crumby desserts so these were perfect.
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