JodehFoster wrote: »

I've been making "tacos" lately from a slice of provolone, capicola, and artichoke/red pepper/olive antipasto salad in oil...fold it like a taco. OMG good, I splash it w/ red wine vinegar when I'm craving a sub.

I used to make all kinds of frittatas too...but I'm not an egg fan, my partner is.

I made a killer cod poached in tomato saffron broth a couple weeks ago with a side of steamed asparagus.

JodehFoster wrote: »

filet mignon benedict over spinach/bacon stuffed portobellos & topped w/ bernaise...

chili cheese omelette, make your own chili so you know what's in it...

baked zucchini fries, coated in egg/parm w/ doctored-up ranch to dip...

bacon/cado/cheese omelette...

JodehFoster wrote: »

I use this frittata recipe as my base. It's a solid recipe. I sauté what needs to be first & then pour my eggs over, once they start setting I'll scatter my cheese over & then toss under the broiler to finish. I change up ingredients depending on what sauce/toppings I use:

broccoli, cauliflower, artichoke, tomato, garlic, fontina, cheddar...served w/ ranch & sour cream

roasted/caramelized brussels sprouts, shallot, garlic, tomato, bacon, parsley, fontina...served w/ sour cream

hot Italian sausage, peppers, onions w/ mozz & romano...served with tomato basil sauce or marinara

asparagus, tomato, fontina, parsley...served w/ sour cream

coneydogttata, sliced hot dogs, black beans, cheddar, fontina...served w/ chili, cheese, hot sauce (onions on mine)

tacottata, basic tomato/green onion/cheese frittata...served with taco meat, lettuce, tomato, shredded cheese, salsa, 'cado, black olives, jalapenos, etc. Olé.

Filet Mignon, Shallot, Fontina, Swiss...w/ woodland mushroom sauce

...not that sauce or toppings are necessary, sometimes I can't choke down eggs w/o it.

The baked zucchini fries are really good. It's basically cut zucchini dipped in beaten egg & then tossed in parm. Bake for 20-25 min @ 425f. Original recipe called for breadcrumbs, which I did not use.

The Bernaise is more savory/buttery sauce w/ a slight onion flavor & great with steaks...Alfredo has more dairy & parm. I use Knorr brand packets as well as their Hollandiase. I've found reading the label that it can fit just fine into my diet and is typically lowish-carb. Any sauce, you don't really want your food totally swimming in though.

The chili was another leftover (Skyline), but again (in a pinch) reading labels, I can usually find something that will work for a quick meal.

Cream cheese stuffed/bacon wrapped jalapenos made crispy on the grill are a summer dinner staple at our house as well

I've also been making breakfast "tacos" with sliced tomatoes, strips of bacon, sliced avocado & wasabi mayo...I make thin "crepes" out of scrambled egg, seasoned with chili powder, cumin, oregano. Ladle egg into a small, hot, non-stick frypan until edges pull away & quickly flip & keep warm until ready to use as my tortillas. Place above ingredients on top & fold like a taco or roll like a burrito. YUM. I'm sure the eggs could be made ahead of time & re-warmed.

I just made a "Shrimp & Grits" dinner a couple weeks ago using almond flour for my grits, it was incredible as well. I used Williams Sonoma's recipe for the shrimp sauce, cut in half for only two of us, omitting the flour & seasoning my shrimp with cajun. The grits were: 1 C Almond meal, 1 C water (I used leftover chix broth)...bring to a boil & then simmer 2-3 min until thickened. Remove from heat & stir in 1/3 C shredded cheddar, 2 tbsp parm, 1 tbsp butter, few dashes of tabasco, salt & pepper to taste. Serve shrimp over. I've been a big fan of almond flour lately.

Avocado Mousse Recipe I substitute Stevia for the sweetener & use regular whole milk. We always have frozen strawberries in the freezer & they tend to make their own juice as they thaw...you don't need much, if you use any at all. I always have ready whip as well. It's a treat, I wouldn't have this everyday. I can't live w/o nuts either.

JodehFoster wrote: »

Sure! The cod recipe is from Bon Appetit: cod poached in tomato saffron broth I didn't deviate from this recipe, it was perfect. I bought one big cod filet & cut into 5 even chunks. I used dry vermouth because I had it on hand, I also used San Marzano tomatoes. It was restaurant-worthy, damn good. I've had a jar of saffron lying around for a few years, apparently not affected by age.