Get Rid of It Frittata

The only thing in this dish not leftover or standing on the edge of spoiled are the eggs and chipotle ranch sauce made a couple days ago. I think the Gods of fresh food smiled on my effort to not waste anything because I really enjoyed this. The onion and red pepper are really the star here with a moderate amount of chicken to add a little heft. Bound with eggs and topped with gooey cheddar cheese, this was a winner winner low-card dinner.

Here's a rundown:
3 chicken tenders, diced: Leftover From Chicken Tenders with Peppers and Onions
1 red pepper, diced: Extra from Chicken Tenders with Peppers and Onions
3/4 of an onion, diced: Extra from Shrimp Tacos with Chipotle Ranch Sauce

Garnish
Chipotle Ranch sauce: Leftover from Shrimp Tacos with Chipotle Ranch Sauce
Cilantro: Extra from Shrimp Tacos with Chipotle Ranch Sauce
4 oz (1 C) shredded cheddar cheese: Leftover from a low carb snack

The binder
4 eggs (would have been six, but that's all I had.)

THE RECIPE
Turn on broiler

In a medium-sized pan over medium heat, saute the onion and peppers in a little olive oil until soft, 4 to 6 minutes. Salt and pepper to taste. Half way through toss in the chicken.

In a bowl, beat eggs until white and yolk are incorporated together. Once peppers and onion are cooked through, pour eggs into pan, shaking and jiggling to allow egg to get into space between onion, pepper and chicken. Let cook on stove top for 3 to 4 minutes or until egg at bottom is set. Top with cheese and place under broiler. Broil until cheese is melted and bubbly and egg on top is set and entire frittata is cooked through, 2 to 4 minutes. Remove from under broiler. Garnish with chipotle ranch sauce and cilantro before serving.

Eat well, cook often ...

Nacho Cheesy Rice

I enjoy making dishes like this for work during the week. It stores well and reheats nicely in the microwave, but most importantly, it really is a tasty dish. I can eat it like a dip with tortilla chips or garnish with chili flavored corn chips for texture. The rice helps make this stretch to 3 or 4 servings and only a pound of ground beef is used.

I like to make a cheese sauce in dishes like this because it stays in a more liquid or gravy-like form after it cools. Its much easier to reheat and return to the creamy texture when eating as a left over. Just throwing shredded cheese in a dish like this is great if you're eating it hot, but it clumps back together once it cools. The sauce route is much better if left overs are part of the plan - which is the case for almost everything I make.

Eat well, cook often ...

Nacho Cheesy Rice
1 lb ground beef
2 Tbs unsalted butter
2 jalapenos, seeded, diced
1/2 onion, dice (1C)
1 Tbs chile powder
2 tsp cumin
1 tsp Mexican oregano
1 tsp garlic, minced
2 Tbs flour
2 C milk
2 C pepper jack cheese, shredded
2C cooked rice
Chili flavored corn chips for garnish

In a large pan or pot brown ground beef over medium heat. Salt and pepper to taste. Remove to paper-towel lined plate with a slotted spoon. Add butter to drippings in pan, once melted saute onion and jalepeno until soft, 3 to 4 minutes. Salt and pepper to taste. Add spices and garlic, cook until fragrant, a minute or two. Return ground beef to pan, stir into mixture. Add flour, mix in to absorb liquid, stir and cook 2 to 3 minutes. Stir in milk. Bring to simmer and let thicken slightly. Add cheese 2 tbs at a time, stir constantly and let melt completely, then add more cheese. Repeat until cheese is gone. Stir in Rice. Remove from heat, let cool slightly, then serve. Garnish with chili corn chips.