This time of year, with all the activities that accompany the start of school (and the fees that go with those activities), I like to have a few quick to pull together, budget friendly meals up my sleeve. Frittata is always a welcome one dish meal in my house, especially when studded with end-of-summer produce.
Frittatas are so simple to pull together, even the teens in my house can lend a hand at dinner time when it’s on the menu. Frittatas are similar to a crustless quiche, filled with a variety of pre-cooked meats, beans or your favorite veggies, however frittatas cook up so much quicker. The secret to this one-pan egg dish is to pre-cook any veggies on the stove top in an oven-safe pan. After the vegetables are cooked, add egg mixture to the hot pan. This begins to set and cook the egg. Then, simply pop the entire pan into a pre-heated oven to finish cooking. Toss together a simple salad while the frittata has its final bake and dinner is on the table in half an hour. Perfect for busy weeknights!
Frittatas help me to stretch my food budget. I often use up bits of leftover cooked and seasoned chicken, sautéed vegetables or greens that need to be eaten by tossing them in a frittata. Leftovers don’t taste like leftovers when presented in a new way!
It may feel like we’re still in the middle of Summer, but Fall is just around the corner. And with Fall comes cooler weather, winter squash, and some of my favorite comfort recipes. My favorite Fall ingredient is Butternut Squash mainly because it’s delicious, but also because it is incredibly good for you providing:
- Anti-inflammatory Omega-3 fat
- Anti-viral and Anti-bacterial properties
- Blood sugar regulation
So I though I’d share one of my favorite Fall recipes with you. This Butternut Squash and Apple Salad is actually served cold, so it’s a perfect transition salad as Summer fades into Fall.
And it’s simple to make, which is a blessing this time of year with school starting and schedules filling up. Simply roast butternut squash cubes, onions, and garlic in olive oil.
Leave it out to cool, and then add apples, fresh herbs, and a few other magical ingredients.
Mix together and refrigerate for at least 30 minutes.
Then serve with a side of protein. Meat eaters, this pairs well with chicken or fish. Vegetarians, my favorite addition is a side of white beans. I also love mixing garbanzo beans right into the salad.
July has come to an end. It seems as if the summer is passing all too quickly. This past month, we had some tremendous recipes full of summer flavor here at The Balanced Platter. In case you were busy having fun in the sun and missed a post or two, here’s what we had from our wonderful contributors in July:
Appetizers & Beverages
- Chocolate Protein “Frosty” (shown above)
- Dip into Summer
- Is Your Non-Dairy Milk Safe?
- Quinoa Stuffed Zucchini Bites
- Beat the Heat with 20 Frozen Treats
- Coconut Water and Fruit Popsicles
- Gluten-Free Ice Cream Sandwiches (shown above, photo by Knoxy)
- Raw Cherry Cream Cups
- Blueberry Quinoa Salad (shown above)
- Grilled Mexican Street Corn Salad (shown above)
- Southwestern Cauliflower-Rice Salad
Have you tried any of the recipes from TBP this month? Have a favorite?
A few months ago, I was inspired by a recipe from Jamie Oliver’s 15 Minute Meals. Have you seen that show? I LOVE it! Especially because of the theme song; Buffalo Stance by Neneh Cherry. It totally takes me back to my childhood. Have I dated myself? Haha. It was and is a wicked song!
Anyway, Jamie made a southwest rice salad that looked so good, that I decided to switch it up with ingredients I could eat.
I can’t tell you how many times I have made this now. My kids adore it! I packed it in their school lunches one day and my daughter came home and said, “Thanks Mommy for the surprise in my lunch!” I was thinking “What surprise?” I know I didn’t make any homemade cookies or muffins…and she meant this salad!
It has all the flavors of chili or tacos, which is always a hit with kids…or at least my kids.
This is the perfect addition to any BBQ or picnic. It is one of those salads that tastes better the longer it sits dressed.
I used Adzuki beans instead of the more traditional black beans, because I find the tiny little Adzukis much easier to digest.
To make this salad paleo-friendly, remove the beans. To make it even more paleo-friendly, remove the corn. To make it 21 Day Sugar Detox Friendly, remove the tomato. To make it….Just Kidding! (I could go on and on!) It is a very versatile salad that can be tweaked to meet any dietary needs.