Mini Bacon and Potato Frittatas

Saturday night Russ and I went to a California Merlot Wine Tasting Party. For appetizers we decided to bring Mini Bacon and Potato Frittatas. They turned out very good!

Mini Bacon and Potato Frittatas

recipe from Cooking Light, December 2006

Ingredients
2 cups finely chopped peeled baking potato (about 12 ounces)
5 bacon slices (uncooked)
1/2 cup finely chopped sweet onion
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 cup chopped fresh chives, divided
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 tablespoons fat-free sour cream

Preparation
Preheat oven to 375°.
Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

Fall Decorations!

I did a major cleaning of the house on Saturday, so I took some time to take a few pictures of my fall decorations. I don't have much, hopefully next year I will have some more.

Baby Visits!

Last weekend our good friends Tav and Melissa came over to watch the Sharks game on Friday night. They brought their daughter Petra (aka Pee-wee) with them.

Here are a few pictures of her.

OH... and the Sharks won! Whohooo!

Update

I haven't had time to update lately, so here's a quick recap.



HOCKEY SEASON HAS STARTED!! :) You can see pictures from the Teal & White game (The team plays each other for Season Ticket holders) at www.RussandMichelle2007.com/tw08



Disneyland was a blast! We had a great time with Falynn, Frankie and the kids... Pictures at www.RussandMichelle2007.com/disneyland



Umm what else. Celebrated both my mom's and my birthday. We made some awesome dinners! For my mom's birthday we made a Korean BBQ, everything turned out delicious! For my birthday we made homemade calzones. YUM!! (pictures coming soon)



This weekend we are going to a California Merlot Wine tasting party that Russ's friends are holding.



We are excited to be going to Wisconsin for Christmas!



Our Alaskan cruise is now turning into a party!

So far the following are going with us:

• Dad & Shu-Jen


• Karen & Jerry


• Doug, Monica & Devin


• Vicky


• Monica's Mom

Shrimp with Feta and Tomatoes

I thought this one would be perfect since we have sooo many tomatoes right now. It turned out great! We had it on top of lettuce instead of brown rice.

Ingredients:
1 teaspoon Olive Oil
4 scallions, sliced
2 garlic cloves, minced
3 tomatoes, chopped
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 pound large shrimp, pealed and divined
1/3 cup feta cheese
1/4 cup minced parsley
4 cups Hot cooked brown rice.

Directions:
1. In a large nonstick skillet, heat the oil. Add scallions and garlic. Cook until softened 2-3 minutes.
2. Add the tomatoes, wine, lemon juice, oregano, and pepper. Stirring as needed, cook until the tomatoes are just softened about 2 minutes. Add the shrimp; reduce the heat and simmer until the shrimp turns pink 3-5 minutes. Remove from heat and stir in the cheese and parsley. Serve the rice topped with the shrimp mixture.

Per serving: 395 calories, 7g Total Fat, 3g Saturated Fat, 150mg Cholesterol, 284mg Sodium, 53mg Total Carbohydrate, 5g Fiber, 27g Protein, 146mg Calcium.

WW Points Per Serving: 7

Got this from WW Cookbook " Simply the best"

Turkey Tortilla Casserole

Ingredients:
2 teaspoons oil
1 green bell pepper; seeded and chopped
1 onion, chopped
1/2 pound ground turkey
1 14 1/2 oz can Cajun-styled stewed tomatoes
1 cup refried beans
1 4oz can chopped green chiles rinsed and drained
6 6" corn tortillas quartered
1/3 cup shredded Monterey Jack cheese

Directions:
1. Preheat oven to 350
2. In a large nonstick skillet, heat oil, add the pepper and onion; cook stirring as needed until softened about 5 minutes.
3. Add the turkey and cook, stirring as needed until browned, about 5 minutes. Stir in tomatoes, beans and chiles; bring to boil. Reduce heat and simmer uncovered, until slightly thickened about 5 minutes.
4. Spoon 1/3 of the turkey mixture onto the bottom on a 10x6 baking pan. Arrange half the tortillas. Repeat the layering once more ending with the turkey mixture. Sprinkle evenly with the cheese. Bake, covered 20 minutes. Uncover and bake until heated through and golden about 10 minutes longer.

Per serving: 291 calories, 5g Total Fat, 1g Saturated Fat, 42mg Cholesterol, 774mg Sodium, 28mg Total Carbohydrate, 6g Fiber, 24g Protein, 202mg Calcium.

WW Points Per Serving: 5
I got this from a Weight Watchers Cookbook - "Simply the Best"

I didn't put the beans in since R doesn't like them and it turned out great!

Cider-Dijon Chicken

Ingredients:
1 teaspoon oil
2 garlic cloves, minced
4 4-ounce skinless boneless chicken breast
2 cups sliced mushrooms
1/2 cup low-sodium chicken broth
2 tablespoons Dijon mustard
3 tablespoons flour
1/2 cup apple cider/juice
1/4 cup nonfat sour cream
1/4 cup minced parsley
4 Cups Hot cooked brown rice

Directions:
1. In large nonstick skillet, heat the oil. Add the garlic and cook until lightly browned.
2. Add the chicken, mushrooms, broth and mustard; bring to boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8-10 minutes.
3. In a small bowl, combine the flour with enough of the cider to make a paste; then stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly, until boils and thickens, about 2 minutes. Stir in sour cream and parsley; cook about 1 minute. Serve over rice.

Per Serving: 421 Calories, 5g Total Fat, 1g Saturated Fat, 66mg Cholesterol, 291mg Sodium, 56g Total Carbohydrate, 4g Fiber, 24g Protein, 65mg Calcium
WW Points Per Serving: 8
From Weight Watchers "Simply the Best" cookbook