Prime Rib Tacos

What to do with left over prime rib? Well, if your form California you make tacos!

Ingredients:
2 c chopped prime rib
1 onion, sliced thin
2 tsp grape seed oil
1 avocado, sliced thin
Horseradish cream*
Chopped cilanro
Taco shells

In a medium pan, heat oil over medium heat, add onions and cook until soft, add meat and cook until just warmed through.

Spread some horseradish cream on the taco shells, top with avocado, meat and cilantro.

Serves 2.

For horseradish cream whip 1/4 c heavy cream with 1 tbsp red wine vinegar, stir in  2 tbsp horseradish. 

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Asparagus Frittata

I have a major problem every spring when asparagus comes into season, I can’t get enough of it. We eat is almost everyday in one form or another. Today was a crazy day and i needed something quick and comforting for dinner, I turned to a couple of my favorite sites for inspiration and finally found it at chow.com.

Ingredients:
1 onion, small dice
1 bunch of asparagus, cut into 1/4 inch pieces
1 tsp of olive oil
1/2 c chicken stock
1/2 c cheddar cheese, grated
5 eggs
1/8 c milk
1 TBSP horseradish
1 tsp cayenne pepper
Salt to taste
2 TBSP chives, chopped

1/2 c fat free sour cream
1 TBSP horseradish
1 TBSP chives, chopped

Preheat oven to 400.

In a 10 inch skillet hear oil, add onions and a little chicken broth, sauté until soft over medium heat. Add asparagus, add more chicken stock to keep the pan moist, cook for 5 – 8 minutes until asparagus is crisp tender, adding stock as needed.

In a large bowl, beat eggs, cheese, pepper, salt and chives.

Remove onion mixture from heat, stir in egg mixture. Bake for 20 minutes until set and golden brown on the edges.

Combine sour cream with chives & horseradish, serve on side.

4 servings.
5 WW PP per serving.