Recipes by Megan Moore
Sauteed Vegetable Frittata
9 eggs, whisked
1 onion, diced
1 red pepper, deseeded and diced
2 roasted potatoes, diced
1 garlic clove, minced
1/2 cup of grated Cheddar
Salt and Pepper
Olive oil
Preheat the oven to 350 degrees.
Heat an 8 inch non-stick skillet and add 3 teaspoons olive oil, add the vegetables and sautee until caramelized.
Add the cheese to the whisked egg and season to taste.
Add the egg mixture to the hot skillet. Put the skillet in the preheated oven and bake until slightly puffed and golden. This is a delicious way to use up any leftover vegetables. Feel free to improvise with any combination of cheeses and various vegetables. A delicious meal for under six dollars.
Orecchiette with Broccoli, Cannellini, and Parmigiano Reggiano
1 box of dried orecchiette
1 head of broccoli, separated into florets and steamed in salted water until tender
1 can of cannellini beans, rinsed and drained
1/4 cup grated parmesan cheese
Red pepper Flakes
Olive Oil
Bring an 8 quart stockpot full of water to a rolling boil. Add salt.
Boil the pasta until it is al dente, according to the package directions. Barilla is an excellent brand that I usually use.
Drain the pasta and toss with olive oil, broccoli, cheese, and season with red pepper flakes, salt and fresh ground pepper. Tip into a heated bowl and serve family style.
Teriyaki Chicken Wings
2 pounds chicken thighs and drumsticks
1/2 Cup of low sodium soy sauce
1/2 Cup honey
2 limes, juiced
Preheat the oven to 325 degrees.
Whisk together all of the liquid ingredients and pour over the chicken. Marinate for two hours. Spread the chicken onto a foil lined cookie sheet (as the chicken cooks it forms a very sticky, yet delectable glaze). Cook for about twenty minutes. Season if needed and serve with snap peas and rice.
Eat Life FCI 
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