World's EASIEST Frittata

On Thursdays, M works from home, so on a good day, one where C rests peacefully in a swing and A helps in the kitchen, I can cook something "live" (as A calls it). Today was NOT one of those days. M was on a call until after 5, C wanted NOTHING but mama "to have and to hold," and A wanted my full attention while she worked on a short story in her journal about a spooky attic (in which I made a cameo appearance). If our evening was not going to erupt into madness, I needed to move quickly. I grabbed a bag of frozen mixed vegetables (the baby potato blend with broccoli and peppers) and went to work. The result was really tasty and took no time at all to put together. Amen.

You need:

1 bag of frozen vegetables of your choice
1 egg per person + 1
1 clove of garlic, minced
olive oil
parmesan cheese


Prepare the vegetables according to package directions. In an oven-safe skillet, saute the garlic in some olive oil. Add the vegetables and saute for about 3 minutes. Whisk the eggs. Season with salt and pepper and add a little bit (1/4 c.?) of parmesan cheese. Pout over the vegetables. Cook on the stove top until firm on the bottom. Turn on the broiler. Broil on LOW until cooked on top.

Slow Cooker Beef Stroganoff

I am not a Stroganoff kind of gal. I don't even know what it means or from which Eastern European, Iron Curtain land it hails. However, what I do like about the slow cooker is that you can buy a cheap cut of meat (which, when you are purchasing local, free pasture meats is important) and make a really tasty meal. This was really good. M liked it, but he's German and Irish, so I think those folks eat meat any which way it comes. However, I was surprised at how much I liked it. And the sauce was really creamy and rich - just the right type of meal for the cold nights that are rapidly approaching.

You need:

1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
1 14 ounce package white mushrooms, cleaned and quartered
2 onions, finely chopped
2 tablespoons tomato paste
1 cup low-sodium beef broth
1/2 cup white wine
1/4 cup low-sodium soy sauce
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1/4 teaspoon black pepper
6 cups cooked egg noodles (optional)
3 tablespoons chopped parsley (optional)

Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons of the soy sauce in slow cooker bowl. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or until beef is tender. In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley, if desired.

Slow Cooker Sausage, Potato and Onion Stuffed Peppers

I am in slow cooker overload. If I don't make something in the slow cooker during the week, our evenings are too chaotic for words. With two children who have entirely different needs (homework versus tummy time, late night chocolate sundaes versus nursing sessions), we work like a well-oiled machine to get everyone fed, bathed, ready for the next day, and in bed without passing out. I altered this recipe a little bit by using chicken sausage and sweet potatoes in the place of the Italian sausage and white potatoes - MUCH more flavor!!

You need:

1 14.5-oz can crushed tomatoes
1 tsp dried oregano
Kosher salt and pepper
4 large red bell peppers
1 small onion, chopped
1 small potato (about 6 oz), diced
1 cup fresh flat-leaf parsley, roughly chopped
1/4 tsp crushed red pepper (optional)
1 lb Italian sausage, casings removed

In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and 1/4 tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Finely chop the piece and place in a large bowl. Add the onion, potato, parsley and crushed red pepper (if using) to the bowl and toss to combine. Add the sausage and mix to incorporate.Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to plates, letting any excess liquid drain into the sauce. Stir the sauce and serve with the peppers.