Sausage and Spinach Frittata

I love meals that are versatile - they make a good breakfast, lunch or dinner. This is one such dish. Frittatas are basically quiche without crust. Traditionally, they're started on the stove top and then finished under the broiler, but I choose to just bake them. Like quiche, you can use a lot of different vegetables or meats, so use what you have on hand and what you like.

Start by sauteing the smoked sausage over medium heat for about 2 minutes. Add the mushrooms and cook and stir for another minute.

Add the spinach, a handful at a time,

and stir until it wilts.

Sprinkle the cheese in the bottom of a lightly greased pie plate or quiche dish.

Top with the meat and vegetable mixture.

In a bowl or large measuring cup, whisk the eggs together with the half and half. Pour the egg mixture over the vegetable mixture.

Bake for 20-25 minutes or until a knife inserted into the center of the dish comes out clean.

Serve with potatoes and/or additional vegetables for a great breakfast, lunch or dinner!

One year ago: Rustic Round Herb Bread
Two years ago: Italian Sausage, Red Pepper and Mushroom Risotto
Three years ago: Fried Rice
Four years ago: Strawberry Banana Bread

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Blog Strut, Friday Frenzy.

Sausage and Spinach Frittata

8 ounces smoked sausage or polska keilbasa, diced
4 ounces fresh mushrooms, diced
6 ounces fresh spinach
3/4 cup shredded Swiss cheese
6 eggs
1/4 cup half and half

In a large skillet, saute sausage over medium heat for 3 minutes. Add mushrooms and cook and stir for 1 minute more. Add spinach, a handful at a time, and stir until it wilts. Remove from heat.

Lightly grease a 9" pie plate or quiche dish. Sprinkle cheese in the bottom of the dish and top with the meat and vegetable mixture. Whisk together the eggs and half and half; season with salt and pepper and pour over the meat and vegetables.

Bake at 400 for 20-25 minutes or until a knife inserted in the center comes out clean. Serves 6-8.

Cranberry Banana Bread

Sometimes I see a recipe on Pinterest or on another blog, and I think - what an interesting combination, with the emphasis on interesting. That's what happened with this recipe - I saw it and thought, "Cranberries and BANANA?" But I am here to tell you that not only does it WORK, but it is absolutely delicious. And you can add this to your arsenal of healthy breakfasts/snacks - with only 2 Tablespoons of butter in the whole loaf, and made with white whole wheat flour, this bread is as nutritious as it is delicious. The cranberry sauce and bananas are such a good sweet/tart combination that you'll be wishing cranberries were in season all year long. (Hint: get them now and freeze them!)

In a small saucepan combine the cranberries, water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add eggs, bananas, and vanilla,

and beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture and blend at low speed until combined, but do not over mix. Fold in cranberries

and pour batter into a greased loaf pan; sprinkle with turbinado sugar

and bake for about an hour, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes before removing from pan to cool completely.

Healthy resolutions are no problem with great recipes like this!

One year ago: Mushroom, Barley, Corn and Wild Rice Soup
Two years ago: Italian Sausage, Red Pepper and Mushroom Risotto
Three years ago: Fried Rice
Four years ago: Applesauce Spice Cake

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Cranberry Banana Bread

1 cup fresh or frozen cranberries
2 Tbsp. sugar
2 Tbsp. water
1 1/4 cups white whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. butter, softened
1/2 cup brown sugar
2 eggs
3 ripe medium bananas, lightly mashed
1 1/2 tsp. vanilla
1/2 Tbsp. turbinado sugar

In a small saucepan combine the cranberries, water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add eggs, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, but do not over mix. Fold in cranberries and pour batter into a greased loaf pan; sprinkle with turbinado sugar on top and bake on the center rack at 350 for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes before removing from pan to cool completely.

Recipe Source: Adapted from Skinnytaste

Blueberry Oatmeal Yogurt Muffins

Sometimes around this time of year, you just want to amp up the healthy eating. These muffins are perfect for that - full of fiber and protein, they make a delicious breakfast or morning snack, with virtually no guilt involved. They also keep well in the freezer so you can have a good, healthy breakfast at your fingertips.

You won't even need a mixer for this - just a sturdy wooden spoon. Start by combining the oats, sugar,

flour, baking soda, baking powder and salt. In a measuring cup, combine the melted butter, eggs, yogurt

and vanilla and whisk until combined. Add the wet ingredients to the dry,

and stir just until the dry ingredients are moistened. Fold in the blueberries.

Scoop the batter into 12 paper-lined or greased muffin cups.

Yummy!!

One year ago: Roasted Green Beans with Goat Cheese
Two years ago: Cheesy Broccoli Cauliflower Ham Casserole
Three years ago: Bourbon Chicken
Four years ago: Cheesy Ham and Noodle Casserole

Get more inspiration at Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Blog Strut, Friday Food Frenzy.

Blueberry Oatmeal Yogurt Muffins

2 cups flour
1 cup oats
2/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain or vanilla yogurt
2 eggs, lightly beaten
4 Tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
1 cup fresh or frozen blueberries

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. In a large measuring cup, combine yogurt, eggs, butter, and vanilla. Add flour mixture into yogurt mixture; stir to combine completely. Gently fold in blueberries.

Spoon into greased or paper-lined muffin tins. Bake at 350 until top is golden and springs back when you gently touch it, 20-25 minutes.

Best of 2013: Reader Favorites

Wow - it's our last day of the Countdown - tomorrow will be 2014. How crazy is that?

Today on the Best of series we're featuring Reader Favorites. These are the posts that have gotten the most attention over the last year. And for good reason - they are all amazing!

Raspberry Cream Cheese Coffeecake

Spanakopita Bites

Toffee Cheesecake Brownies

Lemon Zucchini Bread

Pumpkin Angelfood Cake

Cinnamon Roll Donuts

Creme Egg Brownies

Ham and Broccoli Quinoa Cups

Be sure to head on over to Finding Joy in my Kitchen to see all the great "Best of" Posts!

And head on over for more inspiration to Totally Tasty Tuesday, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff.

Best of 2013: Desserts

So here we are, at the best best of in the list - desserts. This is also the hardest one to narrow down - I seriously wanted to pick every last dessert I made this year. But I narrowed it down to 7 - and luckily a few more will make their appearance tomorrow in the Reader's Favorites category...

Be sure to head on over to Finding Joy in my Kitchen to see all the great "Best of" Posts!

Peanut Butter Ice Cream with Chocolate Flakes

Lemon Blueberry Bars

Roasted Pistachio Ice Cream

"Fried" Ice Cream

Chocolate Toffee Almond Bars

Blackberry Pie Bars

Chocolate Covered Oreo Cake

Best of 2013: Snacks and Appetizers

Just in time for New Year's, today's roundup is the best snacks and apps from 2013. Several of these would make great main dishes as well, so there's tons of versatility here. However you eat them, they are delicious.

Sundried Tomato and Olive Cheese Spread

Chicken Lettuce Wraps

Shrimp Lettuce Wraps

BBQ Chicken and Grilled Pineapple Quesadillas

Asian Meatballs

Be sure to head on over to Finding Joy in my Kitchen to see all the great "Best of" Posts!

Best of 2013: Main Dishes

Our countdown to 2014 continues with a look back at this year's best main dishes. This list includes many that have now made it into my usual rotation - it's so great to find a wonderful recipe that you want to make again and again!

I hope these inspire your cooking in the New Year!

Spinach Artichoke Pizza

Chipotle Beef Ribs

Beef and Shrimp with Bok Choy

Scallop Risotto

Salmon with Mustard Cream and Cheesy Breadcrumbs

Parmesan Tilapia

Island Chicken

Custardy Baked Orzo with Bacon and Spinach

Be sure to head on over to Finding Joy in my Kitchen to see all the great "Best of" Posts!