Three Fun Recipes for the Whole Family

Have you ever walked into your kitchen, opened a freezer full of food, and gone “What is there to eat in this house?” This might seem paradoxical, but that full freezer can paralyze you. There are so many meals to choose from and so little time. What do you do?

This is where online recipes come in. Cooking your food is generally better for your health and your wallet than eating out all the time. It’s also a rewarding experience to have the ingredients all come together. That being said, most recipe websites and blogs are cluttered with pop-ups, advertisements, and cookies that slow down your computer. Thankfully, today’s post features three great recipes for free, no bells or whistles added! Now, without further ado, here are the recipes.

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Build-Your-Own Frittata

• 6-8 eggs
• ½ cup of milk
• ½ teaspoon of salt
• ½ teaspoon of pepper
• Some olive oil, coconut oil, butter, or non-stick cooking spray
• 1 cup of sliced onions
• Any thin meat.
• Any vegetable
• Any fresh herb (optional)
• ½ cup of any shredded cheese (or feta cheese crumble).

As the name of the dish suggests, this frittata is a recipe that you can make with just about any ingredient. It’s good at catching leftovers.

First, take between six to eight eggs in a large mixing bowl, depending on how thick you want your frittata to be. Most of the time, six is going to be enough. Whisk them with some salt, some pepper, and half a cup of milk. You can use any kind of milk, but the more fat the milk has, the savorier the final product will be. Add about half a teaspoon of salt and half a teaspoon of pepper. You may want to put a little less salt if you are already using pork meat like bacon, as those tend to be pretty salty themselves. Beat these eggs and then put the bowl in the refrigerator.

Next, take a cast iron skillet and start sautéing some onions. You can use olive oil, coconut oil, butter, or non-stick cooking spray, whatever is your preference. What’s important is that you’re heating an oven-friendly cooking pan or skillet on low-medium heat. Make sure the liquid spreads over most of the pan. Then, place the onions in there – I have sautéed red, white, and yellow onions before, but I also recommend using shallots.

When the onions start getting brown, add whatever thin meat you want. Whether it be turkey, bacon, prosciutto, or salami, any thin meat will do. Three slices of whatever you choose will be enough. If it’s not yet cooked, roll it up and chop it with a knife before throwing it in with the onions. Cook it until the meat gets crispy in the pan, which usually doesn’t take long.

Then comes the fun part: vegetables. Whether it be red peppers, tomatoes, potatoes, or broccoli, any will do. Just chop them up and throw them in the skillet and mix it all around. My favorite one to add is the baby spinach. You don’t need to chop it at all, and you can add a lot – four cups even! The spinach will wilt, making take up less than a third of the space it initially takes up when you put it in the pan. A word of warning though: if the vegetables you’re adding were previously cooked, you’ll want to add them last. You don’t want to cook them so much that they start to lose their color. This is also the time to add any fresh herbs in there if you want, but I usually don’t.

Finally, we pour the eggs on top of our egg creation, mixing them around. Add ½ a cup of shredded cheese of any kind or add feta cheese crumbles on top. Stick it in the oven at 350 degrees Fahrenheit for fifteen minutes or until the top is golden brown. Take it out and it might have puffed up like a balloon. It’s okay if that happens – it just means some air got into the egg mixture when you whisked it earlier. You can get it out of the pan if you shake it loose a bit and then slide it off onto a plate or cutting board. However, if you don’t feel confident enough to do that, then scrape the sides so that it doesn’t stick to the pan there. Then take one plate or cutting board, put it on top of the pan upside-down, then flip it over so that the frittata is on the plate or cutting board facedown. Then, take a second plate or cutting board, place it on the top of the facedown frittata and flip it over again so that the frittata is on the second plate right-side up.

What I like about this is that it’s an excellent meal for all day that can use just about anything in it. You can mix and match with all kinds of combinations of ingredients to see which is to your liking. This is meant to be sliced into pieces like a pizza or a pie and shared between multiple people.

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Fried Rice Cauliflower

• Some olive oil
• 1 cup of white onions
• 2 cloves of garlic (or 2 teaspoons of minced garlic)
• 1 lb. of riced cauliflower
• Carrots (optional)
• Red peppers (optional)
• Chives or green onions, chopped
• Some cooked chicken (optional)
• 1 scrambled egg (optional)
• A pinch of salt
• Honey
• Soy Sauce

This dish combines two of my favorite things: riced cauliflower (that is, cauliflower chopped up so finely it looks like rice) and Asian food. I enjoy the mix of flavors, and it’s plenty of fun to cook too.

First, take a little bit of olive oil and spread it around a non-stick cooking pan on medium heat. Place the onions and garlic in there for about three to four minutes or until the onions look transparent. Then add a little bit more olive oil and mix it in so that the rice turns brown at the end. Next, add the pound of riced cauliflower such that it covers up the onions and garlic. Do not stir it. Instead, let the riced cauliflower sit on top of the onions for about five minutes. The bottom of the cauliflower gets crispy while the top will get steaming hot, giving it the proper rice texture. If you do not do this, you’ll wind up with mashed cauliflower rather than riced cauliflower. At this time, you can also chop up a carrot or two and some chopped red peppers and sprinkle it on top of the riced cauliflower. However, this will make it take longer to cook.

After the bottom of the rice starts turning brown, you can start mixing all the ingredients. It’s at this time that you can add the chives or green onions, cooked chicken, scrambled egg, salt, honey, and soy sauce. For the honey, you only want to drizzle it in to add some sweetness. Add too much, and the fried rice will end up tasting sugary. You do add two generous glugs of soy sauce, as it will give the fried rice a savorier flavor. After mixing it thoroughly, it’s ready to serve.

This recipe is pretty healthy, low in carbs, high in protein, and plenty of vegetables. It’s a must-have for any Keto Diet. My mom and dad especially love it, and so do I.

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Microwave Cookie

• 3 tablespoons of peanut butter
• 1 tablespoon of sugar
• ½ teaspoon of baking powder
• 1 egg
• 1 tablespoon of chocolate chips

This is a recipe that’s low in sugar and is plenty filling. Though originally a microwave mug cookie, I find that putting it in a bowl is better since it lets you split it between several people. I still remember making this for my birthday with my parents serving it a la mode.

Take a microwaveable bowl and place the peanut butter on it. Put it in the microwave for thirty seconds. Then, mix the now-warmed peanut butter with the sugar until all the sugar is mixed into the peanut butter. Then, put the egg and the baking powder in and mix thoroughly. After that, you can take the chocolate chips. Mix most of the chips into the batter but sprinkle the last few chips on top. Then, put it all in the microwave for another ninety seconds. After that, you have your microwave cookie, which you can cut however you like and serve as a nice dessert with your family.

These recipes are not only delicious, but they are also adaptable for any meal or occasion. It’s a wonder more people don’t try them out. In the future, I’ll be sure to share even more tasty treats for you and your family.