Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.
WHITE PIZZA FRITTATA
3 tablespoons olive oil
2 cloves garlic, minced
1 (5-ounce) container fresh spinach, chopped
salt and pepper
freshly grated nutmeg, to taste
1 cup ricotta
1/2 cup grated parmesan
2 cups shredded cheddar, divided
Heat oven to 400F.
In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.
Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.
Recipe adapted from Rachael Ray, December 2015
1 1/2 pounds ground beef
1 onion, chopped
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can kidney beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chilies
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon freshly ground black pepper
2 cups shredded Monterey Jack cheese
pickled jalapeno slices
In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.
Recipe adapted from Taste of Home, November 2016