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Today in adventures in cooking...frittata. It's Italian for scrambled eggs (not really). A light and fluffy egg dish, can be made with any 1 cup total of vegetables and/or meat.



Wulfs Frittata (Makes 6 servings)

6 large Egg, Whole
1 oz Asiago Cheese
1/2 tsp Pepper
1 dash Salt
1/4 cup chopped Green Peppers
1/4 cup chopped Onions
6 strips Turkey Bacon

Preheat oven to broil.

In med bowl blend eggs, cheese, black pepper and salt. Heat 12" non-stick, oven safe saute pan over med high heat and spray with olive oil pam. Add veggies and bacon to pan and saute 2-3 minutes.

Pour egg mixture into pan and stir with silicon spatula. Cook 4 to 5 minutes or until egg mixture has set on the bottom and begins to set up on top.

Place pan into oven and broil 3-4 minutes until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Serving: 1/6 of recipe
Calories 127
Fat 9.1
Carbs 1.3
Protein 10.1

Bacon...everything can be made better with an application of bacon. Well except chocolate cake of course. Here is my version of a type of Alice Spring Chicken.



Cheesy Bacon Wrapped Chicken

1 1/2 pounds chicken strips (approx 8-3oz strips)
1 Tablespoon Ranch dressing mix
8 slices turkey bacon
7 oz cheese, sliced (I used Asiago cheese)

Line baking pan with foil and spray with non-stick cooking spray.

Sprinkle ranch dressing on both sides of chicken strips. Wrap bacon, spiral method, around chicken strip and place on prepared baking sheet. Bake at 350 degrees for 20-25 minutes.

Remove from oven and turn temperature to broil. Top each chicken/bacon strip with approx 3/4 oz of cheese. Return to oven for 1 minute until cheese is melted. Serve immediately.

Serving size: 1 strip
Calories 200
Fat 7
Carbs 2
Protein 27

I have been wanting to try a hummus recipe that didn't taste like just salt like alot of the store bought ones. I researched different recipes and after trying some of them I have my own now that I really like.

Teddi’s Hummus

Ingredients
2 – 16oz cans of Chickpeas, drained
4 cloves garlic, minced
1 teaspoons kosher salt
1/2 cup lemon juice
1/3 cup water
1/2 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving

Directions: Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, and then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. To serve, garnish with extra minced garlic, to taste, if desired.

Makes 32 - two tablespoon servings.

Serving size 2 tablespoons
Calories 62
Fat 4
Carbohydrates 5
Protein 2

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