Mozzarella, Basil and Zucchini Frittata

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Mozzarella, Basil and Zucchini Frittata
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Course Side Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Side Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Position rack in upper third of oven; preheat broiler.
  2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
  3. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand 3 minutes. Top with basil.
  4. To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
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Garlic Chicken Vegetable Rice Skillet

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Garlic Chicken Vegetable Rice Skillet
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Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
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Instructions
  1. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.
  2. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides.
  3. Remove the chicken from the skillet. (I cut the chicken into medallion size pieces and simmered in water with a little old bay seasoning until it was mostly done)
  4. Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  5. Return the chicken to the skillet
  6. Sprinkle the chicken with the paprika.
  7. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
Recipe Notes

Modifications
You may add a side salad to this meal.

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Olive Garden Minestrone Soup

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Olive Garden Minestrone Soup
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Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
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Rating: 0
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Instructions
  1. Heat two tablespoons of MCT oil over medium heat in a large soup bowl
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
  5. Add spinach leaves and miracle noodles and cook for an additional 20 minutes or until desired consistency.
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Olive Garden Minestrone Soup

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This content is for members only
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Olive Garden Minestrone Soup
Votes: 0
Rating: 0
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat two tablespoons of MCT oil over medium heat in a large soup bowl
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
  5. Add spinach leaves and miracle noodles and cook for an additional 20 minutes or until desired consistency.
Recipe Notes

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May have with a FB:

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