Breakfast Frittata Muffins - Egg Cups

These egg cups store for a week in the refrig and heat up easily in the microwave for a quick breakfast. 

8 large eggs
1/2 cup milk
3/4 cup cheese. shredded Cheddar, Feta or shredded Swiss works great. Pick your favorite cheese. 
1 cup frozen spinach thawed with water pressed out
1/2 roasted red pepper, diced 
4 oz sliced ham or prosciutto or more to taste 
Salt and pepper to taste 

Preheat oven to 350 degrees. Spray 12-c muffin tin with non stick spray.

Beat eggs, milk  salt and pepper in a bowl. Stir in cheese, spinach and roasted peppers. 

Add strips of the ham or prosciutto to the bottom of the greased muffin cups. Divide batter among muffin cups. Bake 20-25 min. or until just set in the center. 

Cook on racks. Remove from cups and serve warm or store for another day. Warm up in a microwave. 30 seconds for one 45 seconds for two! Enjoy. 

Spinach and Bacon Salad

3 slices bacon, diced

2 bunches of fresh spinach

2 green onions, thinly sliced

1/3 cup red wine vinegar

¼ cup chili sauce

1 clove garlic, mashed

½ tsp oregano

Salt and pepper

Hard boiled eggs, chopped (optional)

1. Brown bacon pieces slowly
2. Wash spinach and pat dry. Tear leaves into bite sized pieces and place in a bowl with onions.
3. When cooked add bacon drippings, add vinegar, chili sauce, garlic and oregano.
4. Heat until mixture simmers, stir. 
5. Pour over spinach mixture, stir in eggs, and mix well, serve at once. 

Grilled Tuna with Jicama and Cucumber Relish

1 cup diced peel jicama

1 cup hot house cucumber

½ cup diced red onion

½ cup diced green bell pepper

2 jalapeno chilies, finely chopped

2 tablespoons fresh lime juice

1 teaspoon oriental sesame oil

2 12 oz. tuna steaks (about 1 inch thick)

2 teaspoons soy sauce

1. Combine first 7 ingredients in medium bowl
2. Season to taste with salt and pepper (can be prepared 6 hours ahead, cover and refrigerate)
3. Preheat grill. 
4. Brush tuna with soy sauce
5. Broil 6 inches from heat until just cooked and still pale pink in center, about 4 minutes per side
6. Top fish with relish and serve. 

Heidi H's Lentil Salad

This came from my friend Heidi. I added the chicken - the boys like their protein!

1 box cooked lentils from Trader Joe's (you can find them near the lettuce)
2 celery stalks chopped into bite sized pieces
1 pint cherry tomatoes cut in half
Feta cheese (use as much as you like)
Cooked Chicken 1 cup cubed or more if you like
2-3TB of your favorite Italian dressing

Mix all the ingredients together. Serve at room temp. Yum. It's easy to double or triple this salad for a crowd.

Pacific Short Ribs

Pacific Short Ribs
This is a family favorite.

3 – 4 lbs beef short ribs cut into 2 – 3 inch lengths – just make sure they will fit in the crock pot.
1 onion chopped
2/3 catsup
3 TB Soy sauce
2 TB cider vinegar
1 TB brown sugar

Broil ribs or pan fry them in canola oil until brown – remove excess fat. Transfer to the crock-pot. Sauté onions in canola oil until a bit brown and put those in the crock-pot too. Add the catsup, soy, vinegar and brown sugar. Cook on low 200 degrees for 8 hours. Stir and serve. If you can stir it mid way through great – if not it still tastes good! Makes 4 servings.

Serve with rice.