Yep, I Still Cook

I haven't posted any recipes in forever. I do still cook, I promise. :)

Here are some yummy, quick, and mostly-healthy dinners we've had lately.

Potato, Ham, and Spinach Frittata - Real Simple

3 T olive oil
2 small potatoes, sliced thin (I use my food processor)
1 small onion, diced
9 eggs
Kosher salt and black pepper
10 oz frozen spinach, thawed and squeezed dry
4 oz grated Cheddar
4 oz diced ham

Heat oven to 400. Heal oil over stove in oven-proof skillet (I used cast iron and it turned out great). Add potatoes and onion; cook till soft. In bowl, mix remaining ingredients. Add to skillet, stirring once. Transfer skillet to oven and bake until set, about 15 minutes.


Slow-Cooker BBQ Chicken - I think this was either Southern Living or Better Homes and Gardens

Mix together and rub into 3 lbs chicken tenderloins:
1 1/2 t paprika
1/2 t garlic powder
1/2 t pepper

Put chicken in crock pot.

Mix together and pour over chicken:
1/2 c coca-cola
1/3 c catsup
1/4 c brown sugar
2 T apple cider vinegar

Slice lemon and place on top of chicken and sauce. Cook on low 6-7 hours.


Roasted Veggie Pasta Bake - found this online, can't remember where . . . I use my food processor to slice the veggies thin

1 onion, chopped
1 squash, thinly sliced
1 zucchini, thinly sliced
1 eggplant, thinly sliced
1 red bell pepper, diced
2 T olive oil
1 box whole wheat penne pasta, cooked and drained
16 oz Alfredo sauce
14 oz chicken broth
1/2 c Parmesan, divided
1/2 c Mozzarella, divided
1/4 c bread crumbs

Preheat oven to 425. Spread veggies on two baking sheets, drizzle with olive oil and sprinkle with pepper. Roast veggies till soft, about 20 minutes. Decrease oven temp to 375. Grease rectangular casserole dish. Mix sauce and broth in saucepan, bring to boil. Mix all ingredients except 1/2 of cheeses and breadcrumbs. Pour into casserole dish. Top with breadcrumbs and remaining cheeses. Bake 30 minutes or until bubbly.