We seem to eat things in cycles, so it’s always interesting to see what will be the next choice to keep us healthy and alive.
We are preparing to head out of town for a beach week, so the contents of this week meals will be the remains of past meals.
One such meal was last nights.
From the top of the plate, 96% lean beef burgers. I like mine closer to well done, while SpecialK likes his more rare. This is a picture of his plate, as when I cut into my burger and saw red, back it went onto the grill.
Next was the asparagus, marinated with olive oil and Trader Joe’s 21 seasoning salute. The grape tomato salad was a recipe I found online, which I will link here once I find it again.
SpecialK wanted carmelized onions so that is the next item in rotation, followed by balsamic ketchup. We bought a bottle years ago of Heinz Balsamic Vinegar, and decided to make her own. We no longer have any high fructose corn syrup in our home, so we buy Sprouts Organic Ketchup now. We mixed it with balsamic vinegar to our tastes, and we both like it on our burgers.
All the remaining vegetables, plus some charred corn were put into a frittata, with 9 eggs and 3 pieces of Trader Joe’s lite Cheddar Cheese on top. Unfortunately, or maybe not, SpecialK liked that frittata so I have no pictures.
Another recipe I will share with you is the one that made this hummus. Again, I just have to figure out which recipe I used.
I made biscotti last week using oat flour. I used Julskitchen.com recipe. After the first time I made them, I made them again with a few revisions. I will save those revisions for another blog post soon.
Which leftovers do do you turn into a frittata?