Kitchen Sink Frittata

I hosted a pasta party last weekend. Wanting to be the consummate host, I made sure there was no possible way I could run out of pasta supplies for my guests. As a result, I was left with 3 dozen extra eggs. What to do, what to do!














That's where the the frittata comes in!! I found a recipe for a basic frittata that I like and went to town. I picked sweet potato and onion because I needed to eat them up. But, this is a time to clear out your crisper drawer. Is that kale looking a bit sad? The Brussels sprouts side dish didn't happen this week? That's fine! Make a frittata! Roast up just about any vegetable and throw some cheesy eggs over them. Bam! Fast, healthy, tasty dinner!








Kitchen Sink Frittata
from Pioneer Woman

1 onion, sliced in quarter moons

1 sweet potato, diced in bite-sized pieces

1 tsp taco seasoning

12 whole Large Eggs

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

1. Preheat the oven to 425 F.

2. Toss sweet potatoes and onions with olive oil, taco seasoning, salt, and pepper.

3. Roast for 20 minutes until crispy. Remove and reserve.

4. Reduce heat to 375 F.

5. Beat together the eggs with the salt and pepper Stir in the grated cheeses and set aside.

In a large oven-proof non-stick skillet, add 2T of olive oil over medium-high heat. Add the onions and sweet potatoes. 

6. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

7. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. 

8. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm.

Week 404 Menu

Oh boy....between the pasta party, traveling, and dance competition, last week's menu did NOT go as planned. There are many carryovers....

Sunday: "Kitchen sink" egg frittata....i.e clear out the crisper drawer
Monday: Vegetarian Carrot Enchilada bake (Inspiralized recipe)
Tuesday: Cacio e pepe with bacon
Wednesday: Spinach & Cheese Crescent Ring
Thursday: Leftovers
Friday: Pizza night!
Saturday: Out

Week 403 Menu

Sunday: Bibimbap with ginger gochugaru (Inspiralized recipe)
Monday: Vegetarian Carrot Enchilada bake (Inspiralized recipe)
Tuesday: Pumpkin muffins (carryover from last week)
Wednesday: Breakfast for dinner (eggs, bacon, avocados, and toast) and salad
Thursday: Cacio e pepe with bacon
Friday - Saturday: Dance competition!!

Week 402 Menu

Sunday: General Tso's cauliflower and rice (sauce) with broccoli
Monday: Mac and cheese casserole with peas
Tuesday: Taco Bake with nachos
Wednesday: Burgers
Thursday: Pumpkin muffins
Friday: Leftovers
Saturday: Something quick before seeing "Neverland"

Pumpkin Muffins

We've been fans of pumpkin pancakes for a long time. However, on a school night, who wants to rank out a dozen pancakes on a griddle?! Not me.

We took the same batter recipe and found the right cooking temperature and time for muffins, instead. Easy Peasy!

Pumpkin Pancakes
from Jane Maynard at This Week for Dinner


- 3c buttermilk pancake mix
- 2c cold water
- 2/3c canned pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom

** You can substitute the spices for 2T of pumpkin pie spice.

1. Preheat oven to 350º.

2. In a medium/large bowl, whisk all the ingredients until just blended. 

3. Spray muffin tin with nonstick spray and fill each tin 2/3 full

4. Cook for 18-22 minutes - or until a toothpick comes out clean.

Serve with syrup for dipping and enjoy!

Week 401 Menu

Sunday: Super Bowl party at the neighbors'!
Monday: Breakfast for dinner (scrambled eggs and avocado toast)
Tuesday: Pasta and meatballs
Wednesday: Crispy chicken thighs and roasted Brussels sprouts
Thursday: Leftovers
Friday: Daddy/Daughter Dance and Peter/Mama Fun Night!
Saturday: Out.

Chicken Carnitas

These chicken carnitas are one of those great, go-to slow cooker meals. And, I'll even tell you a secret: If you start early in the morning and cook for 10-12 hours, you can start with frozen chicken. Mmhmm. That's a fact.

These carnitas really do get crispy on the ends in the broiler. And, they're so versatile. You can slather them with BBQ sauce in a sammy, have Taco Tuesday with them, add them to fried rice, or in a Taco Bake. 

Chicken Carnitas
from According to Elle

4 cloves garlic, minced
1 T chili powder
1 T cumin
1/2 t salt
1/2 t fresh cracked black pepper
1 t red pepper flakes (if you like a little kick!)
1 T olive oil
2 pounds boneless, skinless chicken breast and thigh meat
1/2 cup orange juice
1/2 cup beer
2 limes, juiced

1. In a small bowl, combine minced garlic and all of the spices. Rub chicken, first with olive oil and then spice mixture, and transfer meat to slow cooker. 

2. Add orange, beer and lime juice, cover and cook on low for 6-8 hours (or high for 3-4 hours.) 

3. Remove chicken from liquid and shred (two forks works well–but fingers work great if you have time to let it cool first), reserving the liquid.

4. Set broiler to high with rack in center of oven. Transfer shredded chicken to a broiling pan, adding back 1/3 cup of liquid to meat and broil for 5 minutes on high. 

5. Remove pan, add another 1/3 cup liquid and stir (or flip) chicken to brown other side. Broil for another 5 minutes until edges have browned. When done, add remaining liquid back until desired moistness is reached.