I am not a huge breakfast person….seems like you always end up eating the same kind of foods. Boring. BUT, I do LOVE making a frittata!  It seems kind of fancy and difficult when the reality is that it is MUCH easier than omelets! I also love that I can literally toss in whatever I may need used up out of the fridge and/or pantry!

I don’t actually even know where I found this recipe to start out with….so I’ll just give you the method I use to make it.

In the frittata above,  I followed the basic frittata recipe (that you’ll find below), but right before baking I added canned (drained) diced tomatoes with garlic, basil, and oregano, baby spinach leaves, and I believe some sliced onion…although I can’t see it in the pic.

What I really LOVE about this dish is you can make it whatever you want it to be! I’ve added mushrooms, bell pepper, green onions, tomatoes (fresh or canned), asparagus (roasted and left over), cooked crumbled bacon, cooked sausage,……the list could go on and on and on.

The above frittata has diced tomatoes, bell pepper slices, and red onion slices. I tend to make meatless frittatas, as they are a  bit healthier, but the ones with cooked bacon are quite tasty.

I’ve even done a version where I added rotel-style diced tomatoes with green chiles and black beans for a tex-mex inspired version of this breakfast treat. I would have added jalapenos, but my husband doesn’t appreciate that much heat.

I think you’re getting the idea….you can literally add anything you might like in an omelet or breakfast casserole. A good friend of mine added left over roasted broccoli and it was great!

One more pic….then some instructions:

Here I served it with bacon, but it really is a hearty, filling meal on it’s own. My husband just really likes bacon…..  🙂

Here’s how I make it: Instructions for a 13 by 9 pan


-eggs (I don’t put a set amount here because it depends on the size. I use our eggs from the farm and they tend to be small. Sometimes I use 14. If you are using store-bought large eggs 9-12 would probably work.) By the way, this recipe can serve 4 with possible leftovers… Depends on how hungry your guests are.  🙂

-cheese (I would say I use around a cup and a half….give or take a little) I’m also not telling you a kind, because I think that depends on what veggies, meats, etc that you plan to add. For veggies I usually use mozzarella, but if it is a tex-mex frittata I’ll use a mexican inspired cheese…you get the idea. It’s cheese, can you go wrong?  🙂


-various assortment of veggies/meat (see above)

Pre-heat your oven to 350. Spray a 13 by 9 pan with spray. I use a glass plan, not a metal pan (I suppose that could impact cooking time.) While the oven heats, chop up any fresh veggies being used, or cook any meats being used, or drain canned tomatoes that you are using….basically get all of your “toppings” ready.

In a large bowl, mix all of your eggs until the whites and yolks are blended well. I’ve found this is easier to do if I add them just a couple at a time.

Sprinkle in some pepper (and garlic salt if you like garlic…)

Add in about 1 cup (ish) of cheese to the eggs. Mix well. Pour into your greased baking dish. Add more cheese if you’d like.  🙂

Now, this is the point in the recipe where you add in all the yummy things. Just space out your “toppings” evenly throughout the cheese and egg mixture. Sprinkle with a bit more cheese and pop it into the oven.

Bake for about 30 minutes. A toothpick should come out pretty clean when the frittata is ready to come out.

Let it cool a little and then enjoy!

I’ve used this recipe countless times and it never fails. Company seem to think you went to a lot of trouble, but really you didn’t (especially if all the veggies were chopped ahead of time!)

My personal favorite frittata is one where I use mozzarella cheese, italian flavored diced tomatoes, red onion, bell pepper, and garlic salt. But play around with it, see what you like.

Hope you love it!


Roasted Veggie Pizza

Pizza is in my top 10 favorite things to eat. Maybe top 5…. anyway, we LOVE this recipe. It’s even been our New Year’s Eve dinner the last two years.  It’s also meatless, so it’s great if you are trying to incorporate some meatless meals into your weekly menu.

I found this in a Cooking Light “Fresh Food Fast” cookbook  I have at home. I changed it up a little, but I’m sure it is very good in it’s original form.  Here is the book, if you’re interested: Cooking Light Fresh Food Fast

If you’re wondering why the pizza on the right looks slightly different, that is mine…..and I sprinkle crushed red pepper on it before baking. FYI. This recipe isn’t probably as healthy as one would hope…..but it’s pretty healthy for pizza!

So, I’ll go ahead and admit it…..I don’t ever make my own pizza crust. Probably should, but oh well. I usually buy the Mama Mary’s small 3-pack. We sometimes do ultra thin and sometimes original. I also don’t make my own pesto… is just so much easier out of a jar…Anyway, if you’re wanting to try this here you go:

Here’s how I make it:


-3 small pizza crusts (or 1 regular pizza size if you’d prefer….or if you make your own crust just use that)

-jarred pesto sauce (I like Classico brand, but any would work I’m sure) I don’t actually measure out an amount…the original recipe for a big pizza called for 1/3 of a cup. I just use enough to get each crust a nice, spread out layer of the sauce

-mozzarella cheese (again…I’m not big on measuring….but the original recipe called for 1 cup. I am quite sure I use more than that. I mean….it is pizza.   🙂  And really any Italian cheese would taste good.

-2 medium zucchini, coarsely chopped

-1 cup (or around there) of grape tomatoes cut in half

-olive oil

-salt and pepper

-1/2 cup red onion sliced  (optional…I sometimes use it and sometimes don’t. Top picture didn’t have it, bottom picture did. If you use it just roast it and use with the other veggies)

Pre-heat your oven to 425.  You’ll see in the picture above that I used a pizza stone, but that was actually the 1st time I did that. I always just used a pizza metal cooking pan with the holes. Both work well.

While the oven heats, chop your zucchini and tomatoes. Mix with olive oil (enough to coat all of the veggies) and sprinkle with salt and pepper. Bake on a rimmed baking sheet covered with foil for about 15-20 minutes. The veggies should be tender and maybe slightly charred/browned.

Spread the pesto sauce over the top of your crust. Top with the roasted vegetable mixture. Then top that with your cheese. If you want to at  this point you could add other toppings, but you don’t need to, as it is tasty just like this!  I do sprinkle crushed red pepper on my pizza before I bake it… if you like that, go for it!

Bake in the 425 degree oven for 6-10 minutes (ovens vary, I don’t want you to burn your pizzas because of me!) When the cheese is melted and the crust looks ready, you are ready to enjoy your pizza! My husband will often top his with some Parmesan cheese…so, if you like that you could add that at the end.

Hope you love it!

Italian Roasted Chicken and Veggies

So, dinner last night was quite yummy!! I tried (and slightly changed) a recipe I found on a great website,

Here is a link directly to the site: Gimme Delicious     I’m sure the recipe is terrific made exactly as it is posted. See below for my slightly different directions.

I’ll be honest, the picture caught my attention on this one (thank you Pinterest), so healthy and colorful!! I wasn’t sure exactly what veggies I had on hand, but I really think you could toss in any veggies sitting around in your fridge. That’s what I did! I didn’t even really measure any amounts, I just used what would cover up my baking dish and pan (yes….I used both, and my husband and I were both glad I did!)

Italian Roasted Chicken and Veggies!! #ilovetoeat #ilovetocook #healthyfood

A post shared by DishonDinner (@dishondinnerblog) on

Don’t let the “0” likes fool you!! (New blog and new instagram…)  There were plenty of “likes” with this recipe!! Tender, tasty chicken combined with roasted crisp/tender veggies. My husband gave this 2 thumbs up after his first bite!

So, here’s how I made it:


-2 pounds boneless skinless chicken thighs (original recipe called for breasts) cut into 1 inch pieces

-about 1 and 1/2 cups of  each of the following veggies: bell pepper, onion, broccoli, cauliflower and cherry tomatoes (I used less tomatoes only because that was all I had left)




-olive oil cooking spray

Pre-heat your oven to 425. Although I turned mine down toward the end of the cook time. I always worry about my dish cracking….although according to the Anchor website, the dish is safe at 425….

Line your dish (or dishes if you end up like me) with foil and spray with cooking oil. Spread out the chicken and veggies across the dish.

Sprinkle the chicken and veggies with salt, pepper, Italian seasoning, and paprika. I didn’t measure any of the spices….just sprinkled until I thought it looked good.  🙂

Lightly spray the top of the chicken and veggies with spray, or toss with olive oil if you’d rather.

Roast until the chicken has an internal temp of at least 165. It took around 30 minutes for us….. Just cook until chicken is tender (and 165) and veggies are crisp/tender and slightly charred.