Mini Frittatas

What a yummy and easy breakfast! And a GREAT way for your kids to get involved in helping out! :)

I'm also thinking this would be a good breakfast after having turkey all day yesterday!  ;)

I wasn't sure if these would turn out in my stone or majorly stick...  But I sprayed it really good, so was hoping it wouldn't stick, and they didn't!  ;)

Again, this is something really easy that either your kids (if old enough) could just about do by themselves, or you can have them help you.  I think having your kids help you in the kitchen is a great way to not only get them involved, but usually kids like to eat what they have made or helped make..  It also helps teach them what they are eating and how healthy it is, etc...  If they are younger, you can talk about where the eggs come from, the milk, etc...

My kids LOVE breaking eggs...  I don't always let them, or like them too.. but that's another story.. ;)

Here are the eggs scrambled with a bit of milk added...

Pour it into your muffin pan...

Add whatever goodies you want to it.  You can add ham, or mushrooms, just make sure whatever you add is chopped small.  I only added about a tablespoon of green peppers and onions to each muffin cup.  Anymore and it would be to full.

Then I put a small amount of cheese on top.

Here they are ready to go in the oven! ;)

And they are done!  Yummo!!!!

I served 2 eggs per kid and a nice big breakfast cookie!  Talk about a packed and ready to tackle the world breakfast!  ;)

Here's a plate for my hubs!  ;)

Mini Frittatas

6 eggs

1/4-1/2 cup milk

seasoning (only if you want)

anything else you would want in your frittatas:

cheese, green pepper, onions, sausage, mushrooms, etc...

Scramble eggs in a bowl and pour in milk.  Grease a muffin pan very well.  Pour in your egg mixture in muffin pan.  I filled up 12 muffin cups with the egg mixture, then I put a tablespoon of green pepper/onion in each cup.  Then put a pinch of shredded cheese on top.  Place in 350 degree oven and bake for 20-30 minutes.  A knife inserted in middle will come out clean if it's done.

Serve with breakfast cookies, or toast, or whatever else you want to serve it with!  ;)

My kids GOBBLED these down, and LOVED that fact that I gave them a COOKIE with their eggs! (these cookies had NO sugar in them...)

Corn Confetti Quesadillas

LOVE the colors in this!  Not only does it look pretty and good, it tastes good!  :)

This is something that you could easily make a big batch of and just keep the extras in the freezer for a really quick and easy meal when you are short on time or just don't feel like cooking!  :)

The ingredients in this is probably items that you have all the time, and if not, they are REALLY easy and cheap to get!  I don't know about you, but I like easy and cheap!  ;)  But yet, it has to taste good!  ;)

I don't have an after picture because when I cooked these, my husband was out of town on a missions trip and he had the camera, and all I had was my phone, so this is the only picture I got!  I was to lazy to take pics as I went, but really, this is soooo easy!

Corn Confetti Quesadillas

2 cups fresh or frozen corn (I sued a frozen mixed, as in yellow and white, sweet corn, yummy!)

1 tablespoon butter

1/2 red bell pepper, diced

1/2 green pepper, diced

1/2 onion, diced

8 (9-10 inch) flour or wheat tortillas

8 oz Monterey Jack cheese, shredded

Heat skillet to medium-high heat, butter, corn, onions, and pepper and cook for 8-10 minutes, or until the onion is translucent.  Take out of skillet and wipe the skillet clean.

Lay 4 tortillas on counter and place 1/3 cup cheese on each one, then about 1/2 - 3/4 veggies on top of cheese, then add another 1/3 cup cheese.

Place tortilla in skillet, then place one of the remaining tortillas on top, press down with spatula to get out air pockets.  Cook until lightly browned and flip, do the same, cook until lightly browned.

Repeat until done...

Cut into wedges and serve immediately.

My kids also gobbled these down!  I think they ate 2 each of this one too!  ;)  Like I said, I think I am going to make a big batch of this and just put in freezer...  It will be easy enough to break apart what I need. 

I used the leftovers for a breakfast the next morning...  will have that posted tomorrow, so stay tuned!  ;)

Let me know if you made this, any changes, and how you liked it!

Oh, I remember what I did for mine, I didn't have enough cheese for all of them, so I put Pepper Jack cheese on mine, boy was it good and that extra kick!  Yummy!!!  :)

I should also mention, that I HARDLY EVER measure, so these are more like guesses...  If it seems like too much, then back off a bit, but if it isn't enough, add more!  You can't hurt it!  ;)

Chicken Stir Fry

I grew up on Stir Fry! Cabbage stir fry! :) I loved it when my mom would whip out the wok and I knew we'd be having some supper yummy stir fry!!! :) I loved helping her cook the meat. I thought (as a kid) that it was soo cool to stir that chicken around in the wok. Don't ask, I was weird...
Ok, I still am! ;)

Anywho...

What I loved about this is I used ALL fresh produce from the Farmer's Market and used leftover rotisserie chicken I had bought. So with the chicken I got 2 meals in one! WHOO HOO!!!!!!!!!
Yes, little things excited me! ;) (especially when I got TWO chickens for 5 bucks!!!!)

Ok, getting back to the recipe...

You can use as much or as little as you want! It just depends on how much you need to feed your family, or you...

I used half a head of cabbage just because I had so many other things to add! And you can add more than what I did!

Place cabbage in cast iron skillet coated with a bit of coconut oil (you don't need a cast iron skillet or coconut oil... ;))


Cut up, green zucchini, yellow squash, patty pan squash, red and green pepper


Add the cut up veggies to cabbage in skillet


Mix it all together


Cut up cooked chicken


Add chicken to veggies


Stir it up


Serve over jasmine rice (or any other rice! Brown, white, etc...)



Stir Fry

(there really isn't an "special" recipe for this, you can add and change ANYTHING to this!!! This is what I used this time, it isn't always the same!)

Half a head of cabbage
1 green zucchini
1 yellow squash
half of a red pepper
half of a green pepper
1 patty pan squash
Cut up chicken (I honestly don't know how much! I don't measure, I dump! ;))

Cut up cabbage, as small as you want. I like it small bite size pieces
Dice up the rest of the veggies and place in med-high skillet with the cabbage. Cook until almost done and then add chicken until it is the desired tenderness that you want. I like my not firm, but cooked through, if that makes sense! :)
Serve with rice, or just by itself!

*I wanted to add some mushrooms to this, but didn't have any on hand.
You can always add onions.
I think I may have added some Adobo spice to this as well. Before I discovered this AWESOME spice, I would add some salt and pepper and garlic salt.
I also like to add chopped up garlic, about 3-4 cloves!
The possibilities are endless with stir fry! :)
You can make it vegetarian as well.
Post comments, let me know how you like to make yours!