Mini Frittatas with Ham and Cheese

From cookinglight.com

1/2 cup finely chopped onion

2/3 cup chopped reduced-fat ham (about 2 ounces)

1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

2 tablespoons chopped fresh chives

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

4 large egg whites

1 large egg

Preheat oven to 350 degrees.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until crisp-tender. Add ham; saute 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at for 20 minutes or until set.

Thai Cucumber Salad

3 cucumbers

¼ Cup lemon juice

¼ Cup canola or peanut oil – I also add a dash of sesame oil for flavor

¼ Cup rice vinegar

¼ Cup chopped cilantro

¼ Cup chopped green onions or snipped chives **(I leave this out usually)

½ teaspoon salt

¼ teaspoon pepper

**I also add sesame seeds for appearance and chopped peanuts if I have them on hand

Peel cucumbers with peeler. Discard green skin. Continue to peel into long shreds. Discard the seed parts of cucumber.

For the dressing, whisk together the lemon juice, oils and rice vinegar. Add the remaining ingredients. Pour the dressing over the cucumber shreds and give them a stir. Top with cilantro. Serve cold and accompanied by the peanuts.

Recipe by Kristina Barney