Tag Archives: red bell pepper

Taco Frittata

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I have a handful of meals that I cook every other week or so. Taco Frittata is one of those recipes, and is loosely based on this recipe from Everyday Paleo. I know that there are many strong opinions out there, both positive and negative, about the paleo diet. Full disclosure: we aren’t paleo. That being said, I do love a good paleo recipe and we definitely incorporate some paleo recipes into our diet.

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This time I used ground beef, but any ground meat (particularly turkey or chicken) would work just fine here. In fact, I usually use ground turkey, but this week ground beef was on sale so ground beef it was! Do you ever buy ground meat at the butcher counter? You should take a look the next time you’re at the store, not only can you buy exactly the amount of meat that you want, but often times the price is the same (if not lower)!

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I’m not sure what the typical way to make a frittata is, but I think this way is pretty easy. The hardest part for this recipe is shredding the sweet potato. I think shredding the sweet potato with a food processor would be easier than hand grating it, but I don’t have one so an arm workout it is!

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I use taco seasoning in this recipe, but if you don’t have any on-hand, chili powder would be a good substitute. My favorite taco seasoning is from Trader Joes, but watch out, it has a little kick!

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Because the sweet potatoes are shredded, and will bake in the oven for 30 minutes, they don’t need much time cooking on the stove top. I usually start pre-heating the oven when I add the sweet potatoes into the pan and the timing is just right.

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Baking this frittata in a baking dish makes this recipe a breeze! Once you have poured the eggs on top, give the casserole a little shake to  evenly distribute the eggs before baking.

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Taco Frittata

Prep time: 10min

Cook time: 30min

Serves: 3-6 (6 slices)

  • 1/2lb ground meat (turkey, beef, chicken, etc)
  • 1 bell pepper, diced
  • 2t taco seasoning
  • 1/2t ground cumin
  • 1lb sweet potato, peeled & shredded
  • 1/2C salsa verde
  • 6 eggs
  1. Brown ground meat and bell pepper with taco seasoning and cumin
  2. Pre-heat oven to 350 degrees
  3. Add sweet potato and salsa verde to ground meat mixture
  4. Layer meat and sweet potato mixture in the bottom of the baking dish
  5. Mix eggs in a separate bowl and add to the top of the baking dish
  6. Cover dish and bake 30min

Question: Do you have a food processor? What brand/style/size do you recommend?

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Avocado, Tuna & Quinoa Jumble

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It’s Sunday, are you getting ready for the week ahead? It you’re looking for a great pre-packed lunch idea, look no further! For lack of a better name, Avocado, Tuna & Quinoa Jumble is one of the go-to lunches in our house. It started as just using avocado instead of mayo to make tuna salad for sandwiches and evolved from there.

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One batch makes 2-3 servings, depending on how hungry you are, so I make this ahead for us to pack in our lunches during the week.

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The spice that I use, Sunny Spain Seasoning, can be found at Penzeys Spices. If you don’t have one near you, any lemon-pepper seasoning would work here, just be careful of the salt content (Sunny Spain is salt-free).

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Make sure your avocado is pretty soft, otherwise mashing it with a fork will be a pain.

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I don’t know how most people cook quinoa, but I like to think I have found the easiest way possible…use your rice cooker! I use 1 part quinoa to 2 parts water and the rice cooker does the rest. Funny story, this rice cooker was bought in the early 2000s by my brother for his dorm room. A decade later, and it’s still kickin’!

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The greenish color from the avocado might be a little alarming, but it tastes so fresh and delicious! The red bell pepper adds nice color, but you could use a green bell or any other diced veggie you have on hand (carrots work great too).

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Avocado, Tuna & Quinoa Jumble

Prep time: 10min

Cook time: n/a

Serves: 2-3

  • 1 avocado
  • 1 lime, juiced
  • 1 red bell pepper, diced
  • 1t lemon-pepper seasoning
  • 1 can tuna, drained
  • 1/2C dry quinoa, cooked
  1. Mash avocado with juice from 1 lime and lemon-pepper seasoning
  2. Add diced bell pepper, tuna and cooked quinoa
  3. Mix until well combined

Question: Do you pack your lunch for work or school?