2 Easy Make-Ahead School Lunches Recipe by Tasty

Ingredients

• 2 juice boxes, or water bottles
• 1 apple
• 3 cups water
• 1 lemon, juiced
• 4 slices cheddar cheese
• 2 slices bread
• 1 cup cherry tomatoes
• 1 cup grapes
• 8 slices turkey breast
• cracker of choice
• kid-safe skewer

Instructions

1. Freeze the juice boxes or water bottles to use as lunch box cool packs.
2. Thinly slice the apple and place in a medium bowl with the water and lemon juice to prevent browning.
3. Cut the cheese slices into thirds. Cut the bread slices into quarters. To quickly cut the tomatoes and grapes, place between the bottoms of two plates and slice horizontally.
4. Lay out 4 slices of turkey breast. Place a piece of cheese and an apple slice on the upper half of each one, then wrap the turkey around them, tucking the ends underneath. Serve with half of the grapes, half of the cherry tomatoes, and the crackers.
5. Slice the 4 remaining turkey slices into quarters. Thread the bread, turkey, remaining cheese, and remaining cherry tomatoes on the skewers. Serve with the remaining grapes and the apple slices.
6. Enjoy!

Low Sodium Mini-Meatballs and Sauce for Kids

Ingredients

• 1 lb ground turkey
• 2 eggs
• 1 cup quick oats
• 1 -2 tablespoon dried onion flakes
• 1/2-1 teaspoon dried oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic powder
• 1 quart no-salt-added chicken broth
• water
• 1 (6 ounce) can no-added-salt tomato paste
• 1 cup water
• 1 tablespoon evaporated cane juice
• 1 -2 tablespoon grated parmesan cheese
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 pinch dried parsley
• 1 teaspoon dried basil

Instructions

1. Process oatmeal until coarse powder (like dried breadcrumbs).
2. Remove from processor.
3. Place turkey, eggs, onion, spices and ground oatmeal into processor, and with metal blade, process until blended.
4. Mixture should be firm enough to roll into balls.
5. In a large saucepan, bring broth to simmer. Add water as needed to accommodate all meatballs.
6. Roll meat into small balls (1 inch in diameter) and drop into broth, and cook for 10 minutes or until done.
7. For sauce, mix tomato paste and water with a whisk until blended.
8. Add all other ingredients and mix.
9. Heat through, and serve with meatballs and pasta.

Chocolate Peppermint Cookie Sandwiches Recipe

Ingredients

• 2 sticks of melted butter
• 2 cups of sugar
• 1/2 cup light corn syrup
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 3/4 unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• *******************************
• 1 14 oz. can sweetened condensed milk
• 1 tablespoon peppermint extract
• 2 pounds confectioners sugar
• about 3 tablespoons water

Instructions

1. Preheat oven to 350. Line baking sheets with parchment or wax paper.
2. Melt butter and mix in sugar, vanilla, syrup, and eggs.
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Add dry ingredients to wet ingredients and mix to combine.
4. Drop onto baking sheets with teaspoons and bake for 10 - 12 minutes, or until they don’t look very wet anymore.
5. While the cookies are cooling, make the filling. With an electric mixer, mix together the sweetened milk and peppermint extract. Slowly add the sugar. Once the sugar is incorporated, add the water a tablespoon at a time. You want the filling to be kind of stiff but soft enough to squish between two cookies without breaking them.
6. Put a dollop of filling on one cookie, and flatten it out with another cookie and Voila! Chocolate Peppermint Sandwich thingy!

Egg Scramble

Ingredients

• 1 Dozen Eggs Beaten
• 1 Can Mushroom soup Healthy choice
• 2 cups Milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 1/2 teaspoon Dry mustard
• 8 oz Shredded cheddar cheese
• 1 lb Sausage Bob Evans sage
• 9 slices Bread Early American white

Instructions

1. Line 9x13 pan with butter and crustless bread.
2. Add cooked and crumbled sausage.
3. Mix all other ingredients(other than the cheese) in a bowl and pour over the bread.
4. Top with cheese.
5. Cover and refrigerate overnight.
6. Remove from fridge 30 minutes prior to baking.
7. Bake at 350 F for 25 minutes with cover.
8. Remove cover and bake for another 20 minutes.

Creole Spaghetti Bake

Ingredients

• 2 cups spaghetti (broken in half)
• 2 -3 tablespoons oil
• 4 -6 slices bacon, diced
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3 -4 fresh minced garlic cloves (optional)
• 1 (8 ounce) can Italian-style tomato sauce (Hunt's is good)
• 1 (10 1/2 ounce) can condensed tomato soup, undiluted
• 1 (4 ounce) can mushrooms, drained
• 1 -1 1/2 cup cooked cubed ham (I prefer ham) or 1 -1 1/2 cup cooked chicken (I prefer ham)
• salt and pepper
• 1 (12 ounce) can whole kernel corn, drained
• 2 -3 tablespoons grated parmesan cheese (optional)
• 8 ounces shredded cheddar cheese (or more if desired)

Instructions

1. Set oven to 350 degrees.
2. Grease a 2-quart casserole dish.
3. Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
4. In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
5. Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
6. Add in the corn to the cooked spaghetti; toss.
7. Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
8. Transfer the mixture to a greased casserole dish.
9. Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
10. Bake for 25-30 minutes, or until bubbly.

Home Recipes- Chili Pot Pie

Ingredients

• 1/2 ts Salt
• 28 oz Canned beans
• 1/2 ts Salt
• 1/4 c Cheddar cheese, shredded
• 1 ts Baking Powder
• 1/2 lb Lean ground beef
• 1 c Celery, chopped
• 1/2 c Sweet green pepper, chopped
• 2 tb Chili powder
• 1 ts Fresh parsley, chopped
• 1/4 ts Hot pepper flakes
• 2/3 c All-purpose flour
• 1 c Carrot, chopped
• 1 Onion chopped
• 1/4 c Raisins
• 1/2 ts Pepper
• 1 tb Butter softened
• 14 oz Canned tomatoes, diced
• 1/2 c Skim milk
• 1/3 c Cornmeal
• 1 Egg

Instructions

1. In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole. Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley. Bake in 375F 190C oven for about 25 minutes or until crust is golden brown. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate [-=PAM=-] PA_Meadows@msn.com

The Great Canadian Breakfast Sandwich Recipe by Tasty

Ingredients

• 2 tablespoons salted butter, divided
• 1 large egg
• 3 back bacons, or peameal - thin slices
• 2 tablespoons maple syrup
• 1 montreal style bagel
• 2 slices canadian cheddar
• 6 all dressed chips, whole
• 1 tomato slouse, large

Instructions

1. Preheat oven to 400F
2. In a large non-stick frying pan over medium heat, melt 1 tbsp butter. Crack in egg, season with salt and pepper and fry for 3-4 minutes. Add peameal bacon halfway through, cooking about 1 minute per side. Drizzle maple syrup over top of bacon and egg and continue cooking for an additional 2-3 minutes, flipping bacon to become coated in maple syrup.
3. Cut open the Montreal style bagel and spread each side with remaining salted butter. Place butter side up on a baking sheet. Place a slice of cheddar on each half. Transfer to a 400F oven for 3-4 minutes or until the cheese has melted.
4. Remove from the oven. Stack bacon, egg and tomato on one bagel half, season tomato with salt and pepper. Finally add all dressed chips and top with the remaining bagel half, enjoy!

Kids Extra Easy Lasagna

Ingredients

• 1 pound Ground beef
• 4 cups Tomato-basil pasta sauce
• 6 Uncooked lasagna noodles
• 1 (15-ounce) Container ricotta cheese
• 8 ounce Shredded mozzarella cheese
• 1/4 cup Hot water

Instructions

1. Preheat the oven to 375 deg F.
2. Cook ground beef in a big skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
3. Spread one-third meat sauce in a lightly greased 12 x 8-inch baking dish. Arrange 3 uncooked noodles over sauce. Spread half of ricotta cheese over noodles; sprinkle with one-third of mozzarella cheese. Do the same thing all over again with half of remaining meat sauce, remaining noodles, remaining ricotta, and half of remaining mozzarella cheese. Top with remaining meat sauce and mozzarella cheese.
4. Carefully pour 1/4 cup HOT water around inside edge of dish. Tightly cover with 2 layers of aluminum foil.
5. Bake at 375 deg F for 45 minutes. Uncover and bake 10 more minutes. Remove baking dish from the oven using oven mitts. Let stand 10 minutes before serving.

Quick and Easy Tuna Salad Sandwich for Kids of All Ages

Ingredients

• 6 ounces tuna
• 2 -2 1/2 tablespoons mayonnaise
• 1 -1 1/2 tablespoon sweet pickle relish
• lettuce
• American cheese
• any type of sliced bread

Instructions

1. Empty tuna into bowl.
2. Add mayonnaise and pickle relish.
3. Mix well and taste. Add more mayo or pickle relish if necessary.
4. Toast bread.
5. Add lettuce, tuna chef and cheese.

PB&J Bistro Lunch Box

Ingredients

• 1 slice whole-grain bread, halved
• 2 tablespoons natural peanut butter
• 1 tablespoon your favorite fruit jam
• 0.75 cup low-fat plain Greek yogurt
• 0.5 cup diced fresh mango
• Ground cinnamon for sprinkling
• 2 stalks celery, cut into 4-inch lengths
• 1 cup lightly salted popcorn

Instructions

1. Spread one bread half with peanut butter and the other with jam. Press the pieces together.
2. Place yogurt in a well of a 4-cup divided sealable container (or in a small sealable cup). Top with mango and sprinkle with cinnamon.
3. Arrange the sandwich, the yogurt mixture, celery and popcorn in the container. Keep refrigerated until ready to eat.

Easy Fruit Salad

Ingredients

• 1 (15 ounce) can crushed pineapple (not drained)
• 1 (15 ounce) can pineapple tidbits (drained)
• 2 (15 ounce) cans mandarin oranges (drained)
• 1 (15 ounce) can sliced yellow cling peaches, cut into bite sized pieces (drained)
• 1 quart fresh strawberry, cut into bite sized pieces
• 2 cups fresh grapes (any color-seedless)
• 1 (12 ounce) container Cool Whip (I use the extra creamy)
• 1 (8 ounce) carton sour cream
• 2 (3 ounce) cartons vanilla instant pudding mix

Instructions

1. Whisk together cool whip, pudding mix and sour cream.
2. Add all canned fruits-stir gently.
3. Lastly mix in fresh fruits. May use more or less fresh fruits depending on desired consistency.
4. Chill a couple hours in refrigerator.

Homemade Chick-fil-A Sandwiches Recipe

Ingredients

• 1/2 cup plus 1/2 teaspoon (123g) kosher salt, divided (see note)
• 1/4 cup plus 2 teaspoons (58g) granulated sugar, divided
• 2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
• 2 tablespoons freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon powdered MSG (optional)
• 1/2 teaspoon cayenne pepper
• 1 cup (240ml) milk
• 2 large eggs
• 1 1/2 cups (210g) all-purpose flour
• 2 tablespoons powdered non-fat milk powder
• 1 teaspoon baking powder
• 2 quarts (1.9L) peanut oil
• 4 soft hamburger buns, toasted in butter
• 8 dill pickle chips

Instructions

1. Dissolve 1/2 cup (120g) kosher salt (see note) and 1/4 cup (50g) sugar in 1 quart (950ml) of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit no longer than 6 hours.
2. Meanwhile, combine black pepper, paprika, MSG (if using), and cayenne in a small bowl. Set aside.
3. Whisk together milk and eggs in a medium bowl. Set aside.
4. Combine flour, non-fat milk powder, baking powder, remaining 1/2 teaspoon (3g) kosher salt, remaining 2 teaspoons (8g) sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons (45ml) milk-egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
5. In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F (177°C).
6. Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.
7. Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.
8. Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Pick & mix noodle plate

Ingredients

• 2 skinless chicken breasts or 200g trimmed pork fillet, cut into finger-length strips
• 1 egg , beaten
• 50g breadcrumbs
• 200g medium egg noodle
• 2 tbsp olive oil
• 4 spring onions , chopped
• ½ cucumber
• 1 large carrot
• hoisin, plum or barbeque sauce, for dripping

Instructions

1. Heat oven to 200C/fan 180C/gas 6. Dip the meat strips into the beaten egg, drain off the excess, then roll in breadcrumbs to coat. (I like to use ciabatta as there’s already olive oil in it, so you don’t need to add any.) Place on a non-stick baking sheet and bake for 15-20 mins or until crisp and cooked through.
2. Meanwhile, cook the noodles according to pack instructions. Drain and toss with olive oil and spring onions. Using a vegetable peeler, shave the cucumber and the carrot into ribbons. Pile the noodles onto serving plates along with the carrot and cucumber. Put a few chicken or pork strips alongside, and serve with a little pot of hoisin, plum or barbecue sauce for dipping.

Mcdonalds Breakfast Burritos

Ingredients

• 6 Soft flour tortillas steam
• 6 tb Cheese Whiz melt in microwave
• 1/2 lb Jimmy Dear spicy Sausage;
• 2 Eggs scramble; break up pcs
• 1 md Tomato sm dice

Instructions

1. Combine sausage, eggs and tomatoes. Place about 1/6 mixture into center of each tortilla. Top each mound of the mixture with 1 tb of the melted cheese. Fold bottom third of tortilla up over the filling and then bring right side of the tortilla toward the left, folding over filling. Fold left side of tortilla to the right, leaving the top end open. Wrap in eaxed paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serve promptly with picante sauce on the side. Do not freeze. Source: Gloria Pitzer.

Savory Breakfast Summer Rolls Recipe

Ingredients

• 1/2 pound chorizo sausage
• 2 cups frozen sweet potato fries
• 4 large eggs
• 10 rice paper wrappers
• 1/4 cup scallions, sliced
• 1 avocado, sliced
• 1/4 cup cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 chipotle pepper
• 1 clove garlic
• 1 teaspoon lemon juice

Instructions

1. Prepare the Rolls
2. Gather the ingredients.
3. Heat a large sauté pan on medium high heat and brown the chorizo sausage until it is completely cooked through.
4. Remove the chorizo from the pan and add the sweet potato fries. Saute them on medium high heat for 2 to 3 minutes or until browned and heated through. Remove the fries from the heat and set aside.
5. In a separate pan, add the butter and cook the scrambled eggs on medium high heat until cooked through.
6. Prepare the Dipping Sauce
7. Gather the ingredients.
8. While the eggs are cooking prepare the chipotle dip. Blend the mayonnaise, greek yogurt, chipotle pepper, garlic, and lemon juice in a blender or food processor until smooth.
9. Assemble the Rolls
10. Place a rice paper wrapper in a shallow bowl of warm water. Remove it from the water and place on a clean flat surface.
11. Place the sweet potato fries, avocado, and scallions down first. Right next to the fries, place a scoop of the scrambled eggs. Top the eggs with the chorizo and cotija cheese.
12. Place the wrap over the top of the chorizo and cheese side. This will hold in all of the tiny crumbly pieces and make it easier to roll.
13. Roll the covered section on top of the avocado and sweet potatoes. Then fold in the sides of the wrapper over the top. Continue to roll until it's completely rolled up.
14. Serve them with the dipping sauce and eat immediately.

Easy Vegan Breakfast Scramble

Ingredients

• 7 oz Silken EXTRA FIRM Tofu
• 5 large cremini mushrooms chopped rough
• 2 oz Baby spinach
• 1 small Tomato de-seeded and chopped
• Tumeric
• Garlic powder
• oinion powder
• aleppo pepper flakes

Instructions

1. 1. Heat your pan and spray with avocado oil. Add your chopped mushrooms (and a generous pinch of salt) and cook until golden brown. Add your spinach and allow it to cook down. Remove these items from the pan to a small bowl.
2. 2. Add the tofu crumbled and season with turmeric and pepper flakes. I used about 1/8 t of turmeric and a good pinch of pepper flakes. You can add more or less. Cook until starting to brown and edges crisp.
3. 3. return the cooked veggie to the pan along with the chopped tomatoes. Stir to incorporate and heat. Season with garlic powder and onion powder. You can even add some black salt (for that eggy flavor) if you have it. Stir to combine and season to taste with salt and pepper to taste.

Creamy Egg Salad Sandwiches

Ingredients

• 1 (3 ounce) package cream cheese
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce
• 1/8 teaspoon pepper
• 8 hard-boiled eggs, chopped
• 2 tablespoons diced pimentos, drained
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced parsley
• 12 slices whole wheat bread

Instructions

1. In a small bowl, beat cream cheese, mayonaisse, hot sauce, salt, and pepper. Stir in eggs, pimientos, relish, and parsley.
2. Layer on bread. Top with lettuce and tomato if you like.

Macaroni Salad

Ingredients

• 1 pound pasta (gluten-free for gluten-free)
• 3 hard boiled eggs, peeled and chopped (optional)
• 1 cup celery, diced
• 1 cup red bell pepper, diced
• 1 cup carrot, diced or shredded
• 1/2 cup pickle (sweet or savoury), diced (optional)
• 1/4 cup red onion, diced
• 1/4 cup green onion, sliced
• 1/3 cup mayonnaise
• 1/3 cup sour cream (or greek yogurt)
• 2 tablespoons white vinegar or lemon juice (~1/2 lemon)
• 1 tablespoon pickle juice (optional)
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Cook the pasta as directed on the package, drain and rinse in cold water until the pasta has cooled.
2. Mix the pasta, hard boiled eggs, celery, bell pepper, carrot, pickle, red onion, and green onion.
3. Mix the mayo, sour cream, vinegar, pickle juice, mustard, salt and pepper.
4. Toss the salad in the dressing and enjoy!

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

• 1 Cup Instant Oatmeal Original / plain
• 1 cup oatmeal
• 1 cup brown rice
• 1 cup quinoa
• 1 slice ezekiel toast toasted
• 1 whole apple
• 1 cup strawberry
• 1 whole Orange
• 1 cup Blueberries
• 1 cup Raspberries
• 1 cup watermelon
• 1 whole grapefruit
• 1 whole pear
• 1 whole Red Plum

Instructions

1. Eat 1 cup grains
2. 1 piece fruit
3. IE -
4. - Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
5. - Cup of rice with pineapple
6. - Ezekiel Toast w/ Fruit on top

Summer Corn Chowder

Ingredients

• 8 ears fresh sweet corn, husked and silks removed and kernels cut from cob
• 3 tablespoons butter
• 5 slices bacon, cut into 1/4 inch pieces
• 1 medium yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 garlic clove, minced
• 5 cups water
• 1 lb yukon gold potato, cut into 1/2 inch pieces
• 1/2 teaspoon dried thyme
• 1 bay leaf
• salt, to taste (I skipped this too)
• pepper, to taste
• 1 cup half-and-half
• 1 tablespoon honey
• 2 -3 tablespoons chopped fresh chives
• shredded cheddar cheese, for serving

Instructions

1. Melt butter in a large pot over medium heat.
2. Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
3. Add the flour and garlic and cook 1 1/2 minutes.
4. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
5. Add thyme and bay leaf and season with salt and pepper to taste.
6. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
7. Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
8. Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.

Cooking with kids: Spaghetti & meatballs with hidden veg sauce

Ingredients

• 300g good quality pork sausage (about 4 large or 8 chipolatas)
• 500g lean beef mince
• 1 small onion , coarsely grated
• 1 carrot , finely grated
• 1 tbsp dried oregano
• 50g parmesan , finely grated, plus extra to serve
• 1 medium egg
• 1 tbsp olive oil
• 1 tbsp olive oil
• 1 courgette , coarsely grated
• 3 garlic cloves , finely grated
• 1 tbsp tomato purée
• pinch caster sugar
• splash red wine vinegar
• 2x tins chopped tomato
• cooked spaghetti

Instructions

1. Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix.
2. Children: Roll the meatball mix into walnut-sized balls and place them on a plate – this is a job children as young as 2 can help with and a great job to help teach older children basic division.
3. Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.
4. Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

Special Breakfast Lasagna

Ingredients

• 1 (30 ounce) bag frozen hash browns, thawed
• 3 cups shredded sharp cheddar cheese
• 3 tablespoons butter
• 12 ounces Canadian bacon, thinly sliced
• 1 1/2 cups onions, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 ounces button mushrooms, sliced
• 2 roma tomatoes, sliced
• 12 large eggs
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Spread thawed hashbrowns in a deep 11x14 lasagna or roasting pan;season generously.
2. with salt and pepper.Sprinkle half of the.
3. cheese over the potato layer.
4. In a large skillet,lightly brown the Canadian.
5. bacon slices in 2 tablespoonsful of butter;set aside.In the same skillet saute the onion,peppers and mushrooms until tender.
6. add the additional butter if needed.
7. Spoon vegetables over the cheese layer.Top with sliced tomatoes.Arrange slices of Canadian bacon over the veggies.Top with remaining cheese.
8. In a medium bowl,whisk eggs with 1/2 teaspoon.
9. salt,1/4 teaspoon black pepper and the milk;.
10. pour over the casserole.Press the mixture.
11. gently down to make sure everything is covered with the eggs.Let stand at least 15.
12. minutes before baking or overnight.Bake at 350 degrees for 35-45 minutes.

This Ain't Your Kid's Mac & Cheese

Ingredients

• 2 Shallot chopped
• 4 Garlic chopped
• 1 teaspoon olive oil
• 6 slices Bacon
• 2 tablespoons AP flour
• 6 cup Half-and-half cream
• 1 teaspoon Thyme chopped
• 8 ounces Pepperjack cheese shredded
• 1 pound Cheddar cheese, sharp shredded
• 4 ounces Blue cheese
• Kosher Salt and black pepper as required
• 1 pound Penne pasta
• 1/2 cup Panko bread crumbs
• 2 tablespoons Parsley chopped
• 1 cup Bleu cheese
• 1 cup Parmesan shredded
• 1 cup Feta cheese

Instructions

1. Preheat oven to 350?.
2. Cook pasta according to instruction. Drain and rinse in cold water.
3. Create a roux with olive oil and flour. Cook shallot and garlic in roux for about 1 minute. Whisk in Half & Half and Thyme into roux. Reduce by a third. Stir in cheddar, 4 oz blue cheese and pepperjack. Stir until cheeses are melted, creamy and thicked. Remove heat. Season to taste. DO NOT BURN.
4. Gently stir pasta into cheese sauce. Sprinkle some of the blue, feta and parmesan into the mix. Pour mixture into a 13x9 pan. In a small bowl, mix butter, bread crumbs and parsley. Cover mixture with remaining cheese and bread crumb mixture. Bake for about 25 minutes or until bubbly and brown.

Picnic Lunch

Ingredients

• 1 No. Battard
• 1 No. Avocado
• 1 No. Tomatoes
• 100 grams Salad Leaves
• 100 grams Falafels
• 100 grams Tasty Cheese
• 1/4 punnet Strawberries halved
• 1 No. Apple Cut into small pieces
• 250 grams Grapes
• 1 No. Kiwi Fruit Cut into small pieces
• 1 No. Passionfruit
• 1/8 No. Rockmelon Cut into small pieces
• 1 No. Bananas Sliced
• 1/8 No. Watermelon Cut into small pieces
• 1 No. Drink

Instructions

1. Wash vegetables and put in sealed containers. Cut fruit except banana and put in a sealed container

Friday Lunchboxes

Ingredients

• 4 medium wraps
• 4 ounces Deli Turkey
• 1 medium Carrot grated
• .5 each Cucumber chopped
• 2 tablespoon peanut sauce
• 2 tsp sesame seeds
• .5 head romaine
• .5 each Canteloupe
• 100 grams bits and bites
• .5 each red and yellow pepper sliced
• 2 each granola bars
• 2 each yoghurt

Instructions

1. 1. Divide vegetables and turkey amongst four wraps, drizzle with peanut sauce and sprinkle with sesame seeds.
2. 2. Cut cantaloupe into cubes and divide among four containers.
3. 3. Divide bits and bites among four containers
4. 4. Pack on granola per child and one yoghurt per adult

Slow-Cooker Cheddar Soup

Ingredients

• 4 cups chicken stock
• 2 cups chopped sweet onion (from 1 large onion)
• .5 cup chopped carrot (from 1 large carrot)
• .5 cup chopped celery (from 1 large stalk)
• .5 cup chopped red bell pepper (from 1 small pepper)
• .25 cup unsalted butter
• 1.5 teaspoons kosher salt
• .5 teaspoon black pepper
• .25 teaspoon crushed red pepper
• 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
• 1 (8-oz.) pkg. cream cheese
• 1.25 cups whole milk, divided
• .25 cup cornstarch
• 8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
• Crumbled cooked bacon and sliced scallions

Instructions

1. Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
2. Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
3. Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
4. Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Mexican Breakfast

Ingredients

• 1 Potato (about 10-12 ounce)
• Salt
• 1 Avocado
• 1 clove Garlic
• 1 tablespoon Cilantro chopped
• 1/2 Lime
• 2 Eggs

Instructions

1. Shred the potato. Squeeze out excess moisture with your hands. Heat a large skillet over medium, lightly coat with oil. Form two potato pancakes, sprinkle with salt. Brown both sides.
2. Mash avocado, garlic, cilantro and juice of ? lime. Spread guacamole on the potato pancakes. Top each with a fried or poached egg.

Southern Salad

Ingredients

• 10 pieces steak
• 1/2 cup potatoes mashed
• 1 handful bacon bits or bacon (crunched)
• 1 tsp butter
• 2 spoonfuls peas (up to 3)

Instructions

1. Grab a bowl.
2. Cut up your steak.
3. Toss the steak, potatoes, bacon bits, butter and peas into the bowl.
4. Mix well.
5. Serve!

Breakfast Tostadas

Ingredients

• 6 small corn tortillas
• 2 tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 (15-oz.) can black beans, rinsed and drained
• 3 tbsp. water
• 1 c. shredded pepper jack cheese
• 1 avocado, halved and pitted
• Juice of 1/2 lime
• 2 tbsp. chopped fresh cilantro
• Freshly ground black pepper
• 6 large eggs
• Pickled jalapeños, pickled red onions, and salsa, for serving

Instructions

1. Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.
2. In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
3. Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.
4. In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
5. In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.
6. Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.

Breakfast Fruit Wrap

Ingredients

• 1 tortilla, whole wheat (preferably)
• 1/3-1/2 cup sliced fresh strawberries
• 2 teaspoons all-fruit preserves (said fruit only strawberry preserves)
• 2 tablespoons low-fat ricotta cheese
• 2 tablespoons sliced almonds, toasted

Instructions

1. Spread preserves on tortilla.
2. Top with ricotta cheese.
3. Top with slice fruit.
4. Sprinkle with sliced almonds.
5. Starting from one end, roll tightly.
6. Wrap in foil for neater eating.
7. Variation:.
8. Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.

Healthy Breakfast Slice Bars

Ingredients

• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 banana
• 2 carrots
• 2 apples
• 1 1/2 cups Weet-Bix
• 1 cup oats
• 1/2 cup shredded coconut
• 1/2 cup black currants
• 1/2 cup macadamias
• 1/2 cup almond meal

Instructions

1. Preheat fan forced oven to 180 degrees Celcius.
2. Line a 20 x 30 cm tray with baking paper.
3. Beat eggs, add honey, vanilla and coconut oil.
4. Mash bananas and add to mixture.
5. Grate carrots and apples and add to mixture.
6. Crush Weet-Bix and add to mixture.
7. Add rest of dry ingredients.
8. Combine with your hands and press into prepared tray.
9. Bake for 20-25 minutes.
10. Allow to cool slightly in tin.
11. Slice into 12 breakfast portions or 18 snack portions.

Milk Peda Recipe: How to make Milk Peda Recipe at Home | Homemade Milk Peda Recipe - Times Food

Ingredients

• 10 pieces pistachios
• 400 gm condensed milk
• 1 tablespoon ghee
• 1 1/2 cup milk powder
• 1/4 teaspoon nutmeg powder
• 8 piece green cardamom
• 2 strand saffron

Instructions

1. Milk Peda is a simple yet interesting dish, which is easy to make and can be prepared in just a few minutes with some easy tips given below. To begin with cut pistachios into halves. Bring a microwave-safe bowl and add milk powder, ghee and condensed milk to it. Whisk nicely to avoid lump formation.
2. In a grinder, add cardamom seeds without skin and grind them to a fine powder and mix in the condensed milk mixture. Mix in nutmeg powder and saffron in the mixture. Place the bowl in the microwave and heat at high for one minute. Take out the bowl and stir again. Heat again for 30 seconds. The mixture should be of thick consistency.
3. If it is still thin in consistency then again heat for 30 seconds. Keep the bowl aside allowing the mixture to cool down a little. Grease your hands with some oil or ghee.
4. Prepare equal sized balls out of the mixture. Press them a little to give the exact shape of pedas. Place halved pistachios in centre. Align them on a plate and serve immediately or store them in an airtight container and refrigerate for a while.

Shrimp Egg Foo Young

Ingredients

• 8 ounces fresh bean sprouts
• 1 cup cooked small shrimp
• 4 eggs
• 0.33333334326744 cup thinly sliced green onions
• 0.25 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 3 cups chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons Chinese cooking wine
• 2 tablespoons soy sauce

Instructions

1. Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
2. Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. Meanwhile, make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. Spoon sauce over patties.

Autumn Eton mess

Ingredients

• 100ml of lemon juice
• 2 eggs
• 50g of caster sugar
• 50g of butter
• 2 egg whites
• 125g of caster sugar
• 1 pinch of salt
• 1/2 vanilla pod, split and seeds removed
• 2 Comice pears
• 4 Earl Grey tea bags
• 700ml of water
• 150g of caster sugar
• 2 punnet of blackberries
• 1 tbsp of caster sugar
• 1 dash of Crème de Mure blackberry liqueur, optional
• 4 fresh figs
• icing sugar for dusting

Instructions

1. For the lemon curd, combine the lemon juice, sugar and eggs in a bowl. Set the bowl over a pan of gently simmering water and whisk continuously until a thick ribbon forms
2. Continue to whisk while slowly adding the butter in small amounts. Once the butter is completely incorporated into the mix, allow to cool slightly before transferring into a piping bag with a 1cm nozzle
3. For the poached pears, combine the tea, sugar and water in a pan and stir to dissolve. Place the pan over a medium heat and bring to a simmer. Remove from the heat and allow to infuse for 30 minutes
4. Peel, core and cut the pears into 4 wedges. Remove the tea bags and add the pears to the pan, reheat until simmering. Remove the pan from the heat and allow the pears to cool in the liquid. Store the pears in the liquid until required
5. For the meringue, whisk the egg whites, vanilla and a pinch of salt until medium peaks form. Slowly sprinkle in the sugar and continue to whisk until stiff and glossy
6. Preheat the oven to 90˚C. Line a baking tray with baking paper. Spread the meringue in a thin layer across the baking tray and place into the oven for 1 1/2 to 2 hours until lightly golden
7. Wash the blackberries and add half to a small pan with the sugar and 50ml of water. Warm the blackberries over a medium heat and gently crush until the mixture starts to boil
8. Remove from the heat and push through a fine strainer to remove the seeds. Cut the other punnet of blackberries in half, add the creme de mere and strained liquid and macerate the berries until required
9. Trim the stems from the figs and cut into 4 wedges. Dust with icing sugar and glaze with a blow torch (or under a hot grill) until a deep golden brown colour. Place on a baking tray and warm through in the oven for a few minutes
10. To arrange the Eton mess, place some of the blackberries at the base of each glass and pipe over the lemon curd to cover. Slice the pears finely and arrange on top of the curd
11. Next, crush the meringue and sprinkle over the pears. Top with the warm figs and a dusting of icing sugar. Serve

Kids-Cook- Curried Vegetables

Ingredients

• 2 c Cauliflower florets
• 1 ts Ground cumin
• 1 ts Curry powder
• Salt
• 2 Onions chopped
• 1 ts Turmeric
• 1/2 ts Hot pepper flakes
• 2 Carrots thickly sliced
• 2 Potatoes in small chunks
• 1 ts Mustard seeds
• 1 tb Vegetable oil
• 1/4 ts Cinnamon
• 19 oz tomatoes Canned, chopped

Instructions

1. Substitutions: zucchini, sweet potatoes and celery. Cook firmer vegetables first. Place carrots and potatoes in saucepan. cover with water and sprinkle with 1 ts salt. Bring to boil; cover and cook for 5 minutes. Add cauliflower; cook for 5 minutes. Drain and set aside. In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 minutes or until softened. Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and 1/2 ts salt; cook for 1 minute or until mustard seeds begin to pop. Stir in tomatoes and 1/2 cup water, scraping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes. Reduce heat to medium-low; cover and simmer for 5 minutes. Taste and adjust seasoning. Per serving: about 175 calories, 5 g protein, 5 g fat, 32 g carbohydrate high source fibre, good source iron Source: Canadian Living magazine, Mar 95 Presented in article by Shannon Ferrier, Tamara Shuttleworth "Health & Well-Fare: Hey, Kids! Lets Cook" [-=PAM=-] PA_Meadows@msn.com

Rice Paper Rolls

Ingredients

• 1/4 c Rice vinegar or 2
• 1/2 ts Salt
• ; cut into 1/2- inch
• Fresh fennel ? shaved
• 1 lb Taro puree ? steamed
• Wood ear mushrooms ?
• ; strips
• 1 sm Chili
• Shredded daikon or carrot
• Cellophane noodles ? soaked;
• Pickled radishes and burdock
• Bluefin tuna ? cut into thin
• Fresh lime leaf and cilantro
• Mango ? sliced in rectangles
• Thai basil and cilantro and
• 2 tb Sugar
• Left-over chicken ? diced
• 3 tb Cornstarch
• Bean sprouts
• Boston lettuce ? shredded
• 2 sm Crushed garlic cloves
• 1 tb Fresh ginger
• Cubanelle pepper ? roasted
• Fresh yuzu and wasabi sauce
• 1/4 c Nouc mam
• Bean thread noodles ? cut
• 1 tb Sugar
• ; thin rectangle
• Cucumber ? shaved thin

Instructions

1. For all rolls place ingredients in rice paper and fold like an envelope. *Note: If one wrapper tears, use two! NOTES : Recipe courtesy of Rocco Dispirito, Exec. Chef, Union Pacific Recipe by: IN FOOD TODAY SHOW #INC299

Julia Child's Thanksgiving Turkey

Ingredients

• 1 15 lb Turkey natural unenhanced
• 1 teaspoon + 2 tbs Fresh Sage minced
• Salt and pepper
• wooden skewers
• 1 1/2 pounds hearty white sandwich bread cut into 1/2 inch cubes
• 1 tablespoon EVOO
• 3 tablespoons Unsalted butter
• 3 medium onions chopped fine
• 6 celery ribs minced
• 1 cup dried cranberries
• 4 large eggs beaten
• *****GRAVY*****
• reserved turkey giblets, neck, back, thigh bones hacked into 2" pieces
• 2 small onions chopped course
• 1 carrot peeled and cut into 1" pieces
• 6 cloves garlic unpeeled
• 1 tablespoon Vegetable oil
• 3 1/2 cups Chicken broth
• 3 cups Water
• 2 cups Dry white wine
• 6 sprigs fresh thyme
• 1/4 cup All purpose flour
• Salt and pepper

Instructions

1. TURKEY & STUFFING
2. 1. With turkey breast side up, using boning or paring knife, cut through skin around leg quarter where it attaches to breast. Bend the leg back, and pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat and remove 2nd leg quarter. Working with one leg quarter at a time and with skin side down, use tip of knife to cut along sides of thigh bone to expose bone then slide knife under bone to free meat. Cut joint between thigh and leg and remove thigh bone. Reserve bone for gravy.
3. 2. Rub interior of each thigh with 1/2 tsp sage, 1/2 tsp salt, and 1/4 tsp pepper. Truss each thigh close using wooden skewers and kitchen twine. Place let quarters on large plate and refrigerate for 6-12 hours.
4. 3. Using kitchen shears, but through ribs following vertical line of fat where breast meets back from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breasts. Reserve back for gravy. Trim excess fat from breast. Dissolve 3/4 cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrigerate for 6-12 hours.
5. 4. Adjust oven racks to upper middle and lower middle positions, and heat oven to 300 degrees. Spread bread cubes in even layer on 2 baking sheets, and bake until most dry and very lightly browned, 25-30 minutes stirring occasionally during baking. Transfer dried bread to large bowl. Increase oven temperature to 425 degrees.
6. 5. While bread dries, remove breast from brine and pat dry with paper towels. Leave leg quarters in refrigerator. Tuck wings behind back, brush surface with 2 tsp oil, melt butter in 12 in non-stick oven-safe skillet over medium heat. Add onions and cook stirring occasionally until softened, 10-12 minutes. Add celery, remaining 2 tbs sage, and 1 1/2 tsp pepper. Continue to cook until celery is slightly softened, 3-5 minutes longer. Transfer veggies to bowl with bread. Wipe out skillet with paper towels. Place turkey breast skin side down in skillet and roast in oven for 30 minutes.
7. 6. While breast roasts, add cranberries and eggs to bread mixture, and toss to combine. (mixture will be dry). Transfer stuffing to 16 x 13 inch roasting pan and using rubber spatula, pat stuffing into level 12 x 10 inch rectangle.
8. 7. Remove breast from oven, and using 2 wads of paper towels, flip breast and place over two-thirds of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 tsp oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
9. 8. Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast registers 160 to 165 degrees and thickest part of thigh registers 175 to 180 degrees, 40 minutes to 1 hour 20 minutes longer. Transfer breast and leg quarters to cutting board and let rest for 30 minutes. While turkey rests, using metal spatula, stir stuffing well, scraping up any browned bits. Redistribute stuffing over bottom of roasting pan, return to oven, and turn oven off.
10. 9. Before serving, season stuffing with salt and pepper to taste. Mound stuffing in center of platter. Place breast on top of stuffing with point of breast resting on highest part of mound. Remove skewers and twine from leg quarters and place on each side of breast. Carve and serve.
11. GRAVY
12. See ATK book page 818.

Monte Cristo Casserole

Ingredients

• 1 loaf French bread cut into 20 slices
• 2 tablespoons Dijon mustard
• 1/2 pound Deli Ham Boars Head Tavern
• 1/2 pound Baby Swiss
• 1/2 pound Turkey optional
• 6 large Eggs
• 1 cup Milk
• 1/2 cup Cream or sub with milk
• 2 teaspoons Vanilla
• Cinnamon add to egg mixture
• TOPPING
• 1/2 cup Brown sugar packed
• 1/4 cup Butter softened
• 1/2 teaspoon Cinnamon ground
• RASPBERRY SAUCE serve on side, optional
• 12 oz Raspberries Fresh or frozen
• 1/2 Lemon freshly squeezed
• 1 tablespoon Butter salted or unsalted
• 1 pinch Salt possibly more
• 1 1/2 cup Sugar more to taste
• 2 tablespoon Cornstarch
• 2 tablespoon Water
• 4 tablespoon dark rum
• 1 tablespoon Vanilla

Instructions

1. 1. Lined a greased 13 x 9 baking Dish with half the bread. Spread mustard over bread. Layer with ham, cheese, (and turkey). Top with remaining bread.
2. 2. In a large bowl, whisk eggs, milk, sugar, and vanilla. Sprinkle in cinnamon to taste. Pour over top. Refrigerate, covered overnight.
3. 3. Preheat oven to 375. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients, spread on top of bread.
4. 4. Bake uncovered, until golden brown, 30 - 40 minutes.
5. 5. In a small saucepan mix raspberries, lemon, sugar, butter, and salt. Bring to a soft boil until raspberries are broken down. Remove from heat. Mix corn starch and water and add to mixture along with vanilla and rum. Mix well.
6. 6. Let casserole stand before cutting. Serve with sauce.

Mini Chicken Pot Pies Recipe

Ingredients

• 1 container (about 16 onces) refrigerated reduced-fat-buttermilk biscuits
• 1 1/2 cups milk
• 1 package (1.8 ounces ) white sauce mix (you can get this at the sauce , and gravy package aisle )
• 2 cups cut-up cooked chicken
• 1 cup frozen assorted vegetables, partially thawed
• 2 cups shredded Cheddar cheese
• 2 cups French's French Fried Onions

Instructions

1. 1. Preheat oven to 400 degrees. Separate biscuits, press into 8 (8 ounce ) custard cups, pressing up sides to form crust.
2. 2. Whisk milk and sauce mix in medium saucepan. Bring to boiling over medium-high heat. Reduce heat to medium-low; simmer 1 minute, whisking constantly, until thickened. Stir in chicken and vegetables.
3. 3. Spoon about 1/3 cup chicken mixture into each crust. Place cups on baking sheet. Bake 15 minutes or until golden brown. Top each with cheese, and French Fried Onions. Bake 3 minutes or until golden. To serve, remove from cups and transfer to serving plates.

Fast Easy Snack

Ingredients

• 0.5 cup peanut butter
• 0.5 cup brown sugar
• 0.5 cup corn syrup
• 2 cups corn flakes or Special K cereal

Instructions

1. Mix together peanut butter, brown sugar and corn syrup in microwaveable bowl. Heat on high for about two minutes, until smooth and bubbly. Quickly stir in cereal. Drop by spoonfuls onto waxed paper and let cool completely before serving.

Pasta With Chicken, Spinach, Pine Nuts, Bacon And

Ingredients

• 3 boneless skinless chicken breasts, Sliced into strips
• 2 tablespoons olive oil, seperated
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 key lime, squeezeed
• 10 slices bacon, crispy and crumbled, seperated
• 1/2 lb penne pasta
• 1 medium shallot, aprox 1/2 cup, chopped
• 4 large garlic cloves, chopped
• 3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
• 1 teaspoon cornstarch
• 1 cup chicken stock
• 1 cup fat-free half-and-half, warmed
• 1/8 teaspoon cayenne pepper (optional)
• 3 ounces fresh Baby Spinach
• 3 tablespoons pine nuts

Instructions

1. Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
2. Flip over a few times to mix marinade with chicken -- set aside.
3. Cook bacon -- set aside.
4. Get water heating for pasta.
5. In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
6. Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
7. Add chicken and cook till done.
8. Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
9. Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
10. Place pasta in boiling water and cook acording to package .
11. Add baby spinach to sauce and stir occasionally until wilted.
12. Place pasta in large serving dish add sauce and toss.
13. Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

American Hamburger Goulash Soup

Ingredients

• 1 1/2 lbs ground sirloin, very lean
• 3 celery ribs, chopped into 1-in chunks
• 3 -4 carrots, peeled and chopped into 1-in chunks
• 1 large onion, chopped finely
• 2 fresh garlic cloves, minced (use more or less per your taste)
• 8 ounces frozen baby peas
• 4 medium potatoes, peeled and cut into 1-in chunks
• 2 (14 1/2 ounce) cans diced tomatoes (undrained)
• 1/2 cup red wine
• 3 (10 ounce) cans beef consomme
• 2 tablespoons Worcestershire sauce
• salt and pepper (I don't use the salt, and use about 2 teaspoons of pepper)
• 1 -2 bay leaf
• shell macaroni (optional)
• parmesan cheese (optional)
• crushed red pepper flakes (optional)

Instructions

1. In a large pot, brown the ground beef with onion and garlic; drain any fat.
2. Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more.
3. 1 hour before serving add uncooked pasta
4. 1/2 an hour before serving add red wine.
5. Serve with grated Parmesan cheese.

Egg Rolls

Ingredients

• 1 lb egg roll wrappers
• 3/4 lb bbq pork or fresh pork shoulder shredded - saute raw pork 3-5 minutes
• 1/2 lb shrimp boiled and shredded(cook 1.5 minutes in boiling water with shell on)
• 4 oz water chestnuts shredded, cut in strips
• 1 oz black mushrooms soaked and shredded, large ones cut in chunks
• 4 oz bamboo shoots shredded/cut in strips
• 2 tbs soy sauce
• 11/2 tsp salt optional
• 1 tsp black pepper
• 1/2 tsp 5 spice powder
• 1/2 tsp sugar
• 3 stalks green onions shredded
• 1/2 lb bok choy or chinese celery cabbage shredded on angle
• 1 lb bean sprouts
• 4 oz pea pods shredded optional
• 4 cups oil for frying
• 1 each egg well beaten
• 3/4 tsp msg or fish sauce optional
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar

Instructions

1. Vegetable Mixture
2. 1. Boil bok choy, bean sprouts, and pea pods in boiling water for two minutes.
3. 2. Drain, cool(run under cold water), and squeeze most of the water out, then marinate the vegetables(in msg/fish sauce, salt, black pepper, and sugar). Squeezing is very important to non-soggy egg rolls.
4. Meat mixture
5. 3. Heat 2 T oil in a wok and stir fry bbq pork or fresh pork shoulder, shrimp, water chestnuts, black mushrooms, and bamboo shoots for 3 minutes. Add soy sauce, salt, black pepper, 5 spice powder, sugar, and green onions. Mix well and let it cool to room temperature.
6. 4. Combine vegetable and meat mixture in a big bowl and squeeze everything together to spread the spices.
7. 5. To wrap eggs roll: Place the wrapper with one corner pointing toward you. Put the filling, pre-formed with the palm of your hand, as close to the corner as possible. Then pick up the wrapper by the corner and proceed to roll in the form of a hot dog until you have reached about 2-1/2 inches form the opposite corner. Then, tuck in the left and right sides of the dough, brush the beaten egg at the corner area, and continue to roll for completion.
8. 6. Heat 4 C oil in flat pan to 375 deg F. Place egg rolls in, then turn these constantly. Cook about 3 minutes and serve with hot mustard and sweet and sour sauce.

Egg Rolls Recipe

Ingredients

• 1 cup finely chopped cooked chicken (I used poached chicken)*
• 1/2 cup mung bean sprouts, roughly chopped
• 1 celery stalk, diced
• 1 carrot, shredded
• 2 green onions, diced
• 2 cups cabbage, shredded (I used purple)
• 6 mushrooms, diced (I used baby bella but use any type you like)
• 1 garlic clove, minced
• salt and pepper to taste
• 1 tbsp vegetable oil (I used canola)
• 1 tsp toasted sesame oil
• 1 tbsp soy sauce
• pinch of sugar
• 1/2 tbsp rice wine vinegar
• 1 tbsp cornstarch
• 2 tbsp water
• vegetable oil for frying (I used canola)
• 8 egg roll wrappers (I used Nasoya brand, found in the produce section)
• *Note: You may substitute any other type of protein here (ex: beef/pork/shrimp/tofu) or leave it out altogether.

Instructions

1. Heat 1 tbsp vegetable oil & sesame oil in a skillet over medium heat. Add sprouts, celery, carrot, onion, cabbage, mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes. Add soy sauce, sugar, salt, pepper, and vinegar. Toss to combine and cook for an additional 1-2 minutes. Transfer vegetables to a colander in the sink and let strain so excess moisture is expelled.
2. Combine cornstarch with water and mix well to create a paste.
3. Transfer vegetables to a bowl and mix with cooked chicken.
4. Place about 2-3 tbsp veggie mixture in middle of egg roll wrapper (you want the wrapper in front of you like a diamond not a square). Fold from the bottom, tucking tightly. Place a bit of paste on remaining outer edges. Fold the corners from each side over and press to secure. Roll remaining part, be gentle but sure that you are rolling tight enough. Repeat with remaining wrappers. Cover rolls with plastic wrap as you go.
5. Heat about 4 inches of oil in a medium stock pot or frying pan to 350F. Carefully place rolls in seam side down. Fry for about 3 minutes, or until golden brown. Transfer to paper towel lined plate and tent with foil to keep warm.
6. You may also bake these. Preheat oven to 400F. Prepare a baking sheet with cooking spray. Place egg rolls on sheet, seam side down. Brush with olive oil/spray with olive oil/spray with cooking spray. Bake 10-12 minutes or until golden brown.
7. To reheat, preheat oven to 400F. Bake for 10-12 minutes.
8. Serve with Sweet Chili Dipping Sauce or your favorite dipping sauce.

Crunchy- Nacho -dogs Recipe

Ingredients

• 1 can refrigerated crescent dinner rolls
• 4 slices of american cheese.or your choice
• 4 hot dogs
• 1 tablespoon milk
• 1/2 cup crushed doritos nacho -cheese-flavored tortilla chips

Instructions

1. Preheat oven to 375 degrees F. ; lightly grease a cookie sheet. separate dough into 4 rectangles; press perforations to seal.
2. place cheese slices on rectangles;place hot dog in center of each;fold short sides of dough over hot dogs;roll up each.press edges together to seal.brush rolls with milk; then roll in crushed chips. place rolls, seam side down, on greased cookie sheet.
3. bake at 375 degrees F. for 15 to 22 minutes or until deep golden brown. , remove to plates and cut in half or leave whole.
4. serve with kechup, mustard or salsa or sour cream

Homemade Lunch Combination

Ingredients

• 6 wheat crackers (such as Wheat Thins®)
• +3 slices reduced-sodium turkey
• +2 slices reduced-fat Cheddar cheese quartered
• +1 romaine lettuce leaf torn into large pieces (optional)
• +1 roma tomato sliced (optional)

Instructions

1. Place crackers in a small plastic bag. place the lettuce and tomato into a third resalable plastic bag
2. server by stacking turkey, cheddar chesses, lettuce , and tomato on wheat crackers

Double Bacon Breakfast Cup

Ingredients

• 4 slices bacon partially cooked
• 8 medium eggs
• 1/8 cup sweet potatoes shredded
• 1/8 cup bell pepper sliced/any color
• 1/2 cup mushrooms chopped
• 1 pinch salt to taste
• 1 pinch pepper to taste

Instructions

1. Preheat oven to 350. In a large bowl, whisk eggs. Mix in sweet potatoes, bell peppers, mushrooms, garlic, salt and pepper. Line muffin pan cups with partially cooked bacon slices. Pour egg mixture into the bacon "cups", acting as though the bacon is the cup. Bake 20-25 minutes or until inserted toothpick comes out clean.

Mini Dark Chocolate Fudge Peppermint Cakes

Ingredients

• 10 eggs, yolks & whites separated
• 2 cups granulated sugar
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon instant coffee
• 3/4 cup hot water
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened (regular or reduced fat)
• 1 teaspoon peppermint extract
• 5 -6 cups powdered sugar
• 4 candy canes, finely crushed
• 1/3 cup tbsps heavy cream
• 1 tablespoon heavy cream
• 1/2 cup dark chocolate chips
• 1 tablespoon corn syrup
• candy cane candy (for decorating, optional- see note below)

Instructions

1. Preheat oven to 350 degrees F. Butter or lightly spray 2 large 12×18-inch baking sheets with sides with nonstick spray. Line bottom of pan with parchment paper then butter again or lightly spray with nonstick spray.
2. In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla. In a small bowl whisk together flour cocoa powder, baking soda, and salt until mixed. Stir coffee into water until dissolved. Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed just until combined.
3. In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cake batter until just combined.
4. Spread batter into prepared pans. Bake at 350 degrees F for about 14-18 minutes or until toothpick inserted comes out clean. Cool slightly then run a knife along edges of pan to loosen cake. Turn cake over on work surface and remove parchment paper. Cool completely then using a 3-inch round biscuit or cookie cutter (or sharp knife) cut out cake into circles.
5. Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed. Beat in peppermint extract. Beat in powdered sugar 1 cup at a time until desired consistency.
6. Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer. Repeat with remaining cake, frosting, and crushed candy canes. If there are any crushed candy canes left, sprinkle around sides of cakes.
7. Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly. Pour over chocolate chips in a bowl and stir together with corn syrup until smooth. (If mixture is not completely melted, microwave on half power in 15 second intervals, stirring after each interval, until smooth.) Cool slightly then spoon over tops of each cake. Store cakes in refrigerator until ready to serve. Cover cakes if storing for more than a few hours. Top with candy cane candy if desired before serving.
8. NOTE: Candy Cane Candy - place crushed candy canes on parchment paper or silpats and bake in 350 degrees F oven for 5-8 minutes or until melted. Cool completely then break into pieces.

Easy Chicken-N-Pastry

Ingredients

• 1 whole chicken
• 1 -2 bay leaf
• water
• salt and pepper
• 1 (1 1/2 lb) box frozen dumplings, strips
• 1 can campbell cream of chicken soup

Instructions

1. Rinse chicken and discard giblets.
2. In a large pot boil the chicken with bay leaves, salt and pepper.
3. Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
4. Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
5. Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
6. When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
7. Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
8. Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
9. Remove from heat, cover and let stand 15 minutes before serving.
10. I serve this with cornbread; green peas are a good side dish.

Monte Cristo Sandwiches Recipe

Ingredients

• 4 large eggs
• 1/4 c. heavy cream
• 2 t. sugar
• 1/2 t. salt
• 1/2 t. dry mustard
• 1/4 t. cayenne pepper
• 6 T. strawberry or raspberry jam (seedless)
• 2 T. Dijon mustard
• 12 slices hearty white sandwich bread, lightly toasted
• 18 thin slices deli Swiss or Gruyere cheese
• 12 thin slices deli ham, preferably Black Forest
• 12 thin slices deli turkey
• 3 T. vegetable oil
• Confectioners sugar

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees F. Whisk eggs, cream, sugar, salt, dry mustard, and cayenne in shallow dish until combined. Stir jam and Dijon mustard together in small bowl.
2. Spread 1 teaspoon jam mixture on one side of each slice of toast. Layer slices of cheese, ham, and turkey on 6 slices of toast. Repeat with second layer of cheese, ham, and turkey. Add final layer of cheese and top with remaining toast, with jam side facing cheese. Using hands, lightly press down on sandwiches.
3. Pour oil onto rimmed baking sheet (jelly roll pan) and heat in oven until just smoking, about 7 minutes. Meanwhile, using 2 hands, coat each sandwich with egg mixture and transfer to large plate. Transfer sandwiches to preheated baking sheet and bake until golden brown on both sides, 4 to 5 minutes per side, using spatula to flip. Serve immediately with remaining jam mixture and sprinkling with confectioners' sugar.

VShred Day 1 Lunch

Ingredients

• 1/8 cup Cheddar cheese shredded
• 4 ounces Ground beef
• 1 cup Spinach
• 1 cup Lettuce
• 2 tablespoons Salsa

Instructions

1. Brown ground beef, mix with salsa and cheese, top spinach and lettuce with beef mixture

Best and Easy Make Ahead Breakfast Casserole

Ingredients

• 8 Slices Bread Not toasted, more slices if wanted
• 1 Stick Unsalted butter Melted
• 10 Eggs Beaten
• 1 pint Half-and-half cream
• 1 pound Mild sausage Cooked and drained
• 2 cups sharp Cheddar cheese Shredded

Instructions

1. The day/night before you want to serve the casserole:
2. Spray 9x13 pan
3. Remove crust from bread.
4. Melt butter.
5. Dip one side of each slice of bread in butter and place bread in pan, butter side down. Leftover butter can be discarded or drizzled over bread.
6. Brown sausage and drain grease.
7. Combine eggs and 1\2 and 1\2, then stir in sausage.
8. Pour mixture in pan over the bread.
9. Cover and refrigerate overnight.
10. When ready to bake, remove dish from fridge and set out while your oven preheats to 350 degrees.
11. Once preheated, bake for 45 minutes.
12. Remove from oven and sprinkle cheese on top. Do not return dish to oven to melt cheese.
13. Once cheese is melted, SERVE!!!

Carrot Cookies Recipe

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 cup mashed, cooked carrots
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts
• 1/2 cup golden raisins

Instructions

1. Beat butter, sugar, mashed carrots and extracts together until well-blended.
2. Combine flour, baking powder and salt. Add to creamed mixture, and mix well.
3. Stir in nuts and raisins.
4. Drop by heaping teaspoonfuls onto a greased cookie sheet.
5. Bake at 350 degrees for 20-25 minutes until lightly golden.

Easy Breakfast Casserole

Ingredients

• 2 cups dry chicken stove top stuffing mix (from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese shredded
• 1/2 cup onion chopped (optional)
• 1/2 cup green peppers chopped (optional)
• 1/2 cup mushrooms sliced (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350(F). Lightly grease 9x9 baking dish. Mix all ingredients together. Pour into baking dish. Bake for about 45 - 50 minutes or until set.
2. Double it for 9x13 pan. See note below.

Mini Sandwich Bites

Ingredients

• 2 cups Mayonnaise
• Black Pepper
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Garlic Powder
• 2 loaves White Sandwich Bread
• 1 pound Cheddar Cheese slices
• 1 bottle Dill Pickles sandwich slicer variety
• 1/2 pound Ham sliced
• 1 pound Tomato sliced, drained
• 1 pound Turkey sliced

Instructions

1. 1) In a bowl, mix the mayonnaise, pepper, Italian seasoning and garlic powder. Set aside.
2. 2) Place several slices of bread on the counter. Spread a thin layer of the prepared mayonnaise and top, add a layer of cheese, add another slice of bread, another layer of mayonnaise, a layer of ham, another layer of bread, a layer of pickles, another layer of bread, a layer of tomato, another layer of bread, a layer of turkey, and a top layer of bread.
3. 3) Place sandwiches on a cookie sheet, and set a head pan on top to press the sandwiches down. Refrigerate for at last 3 hours.
4. 4) Stick toothpicks into the cold sandwich, and cut off the crust, then cut into 1" cubes.

Banana Chocolate-chip Walnut Muffins Recipe

Ingredients

• Flour - 1 cup
• Wholewheat Flour - 1/2 cup
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Salt - 1/4 tsp
• Butter - 1/4 cup + 1 tbs(60gms)
• Bananas - 3 / mashed
• Sugar - 1/2 cup
• Egg yolks - 2 (Reserve the whites for some other use. Whites freeze well!)
• Vanilla Essence - 1 tsp
• Walnuts - 1/4 cup
• Chocolate chips - 1/4 cup

Instructions

1. Preheat oven to 190degC/375degF.
2. Line or grease a 12 muffin regular tray.
3. Sift the flours + baking soda + baking powder + salt together 3 times. Keep aside.
4. Beat together the butter + mashed bananas + sugar + egg yolks + vanilla essence.
5. Fold in the sifted ingredients and walnuts and chocolate chips until just mixed in. DO NOT OVERMIX.
6. Bake at 190deg C for 20-25mins in a lined or well greased muffin tin.
7. Remove and cool on racks immediately to avoid the bottoms getting soggy.
8. Makes 12 muffins

Easy Kid-Friendly Cobb Salad

Ingredients

• 6 cups romaine lettuce coarsely chopped
• 2 cups rotisserie chicken chopped
• 2 thick bacon slices cooked, crumbled
• 2 hard-boiled eggs chopped
• 2 ripe avocadoes seeded, peeled and diced
• 2 large Roma (plum) tomatoes seeded and chopped
• 1/4 cup crumbled blue cheese
• Ranch or blue cheese salad dressing

Instructions

1. 1. In a large bowl, combine lettuce, chicken, bacon, eggs, avocadoes, tomatoes and blue cheese. Serve with desired salad dressing.

Summer egg salad with basil & peas

Ingredients

• 150g new potatoes , thickly sliced
• 160g French beans , trimmed
• 160g frozen peas
• 3 eggs
• 160g romaine lettuce , roughly torn into pieces
• 1 tbsp extra virgin olive oil
• 2 tsp cider vinegar
• ½ tsp English mustard powder
• 2 tbsp chopped mint
• 3 tbsp chopped basil
• 1 garlic clove , finely grated
• 1 tbsp capers

Instructions

1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
2. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
3. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

The Lasagna That Will Win Them Over

Ingredients

• 1 medium sweet onion, diced
• 1 tablespoon garlic, minced
• 1 large red bell pepper, diced
• 1 lb ground turkey
• 1/2 lb lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes (preferable petite dice)
• 1 (10 ounce) can tomato paste
• 1 (30 ounce) container ricotta cheese
• 2 cups mozzarella cheese
• 2 cups parmesan cheese
• 2 eggs
• 1 (16 ounce) box lasagna noodles (your preference, I like no boil noodles)
• dried basil, thyme, oregano to taste
• salt and pepper

Instructions

1. Preheat oven to 350.
2. In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside.
3. In dutch oven, or other large pot, add all canned tomato and meat mixture. Begin adding seasonings except salt and pepper. The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each. Let simmer on low to med-low heat, stirring occasionally, for about an hour. After about 30 minutes, taste to check seasonings. At the one hour mark, add salt and pepper to taste and any additional seasonings. Keep heat on low while preparing rest of dish.
4. In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed. Add two eggs and stir gently until well mixed. I also add some garlic, basil, thyme and oregano to the cheese mixture.
5. Spray large lasagna/casserole dish with non-stick cooking spray. Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese.
6. Place lasagna dish on a large baking pan to help with spillage. Cover with foil and bake for 1 hour. Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown.
7. Let stand for 15 minutes before serving.

California Short Grain Rice Breakfast Burritos

Ingredients

• 1/2 c Mushrooms
• 1/2 c Shredded carrots
• 1/4 ts Salt
• Warm tortillas
• 1/2 c Green and/or red bell
• Salsa if desired
• 1/4 ts Black pepper
• 1/4 c Skim milk
• 1 sm Can sliced olives
• 1/2 c Onions
• 1/4 c Celery
• 3 c Cooked short grain brown
• 8 Eggs or egg substitute to
• 1 c Shredded cheddar cheese; up
• 1 tb Margarine

Instructions

1. Heat large skillet over medium-high heat. Add margarine. When margarine bubbles add vegetables and cook for 5 minutes. In a separate bowl whisk together eggs, milk, salt, pepper. Reduce heat to low-medium and pour eggs over vegetables. Continue stirring and add rice. Heat 2 minutes and then serve immediately or spoon into warmed tortillas. Top with cheese and salsa if desired. Recipe by: Lundberg Family Breakfast Recipes Posted to MC-Recipe Digest V1 #1069 by SuzyWert@aol.com on Jan 31, 1998

Fast and Easy Breakfast Burritos

Ingredients

• 8 (10 inch) whole wheat tortillas
• 8 thin ham slices
• 2 tablespoons butter
• 2 1/2 cups frozen hash browns
• 4 cups shredded tex-mex cheese
• 8 tablespoons mild salsa

Instructions

1. Melt butter in large non stick skillet. Add hash browns and cook until golden.
2. Lay tortillas out and put one slice of ham on each.
3. Spoon roughly 1/4 cup of hash browns on each tortilla, spreading evenly.
4. Sprinkle 1/2 cup of cheese over hash browns.
5. Top with 1 tbsp of salsa.
6. Tucking in the ends, roll each tortilla up then wrap tightly in wax paper or plastic wrap.
7. Pop in the microwave for 15-20 seconds to melt cheese and heat through.
8. Unwrap and serve.

Simple Lunch Salad Chicken

Ingredients

• 2 cups Spinach
• 3 tablespoon Olive oil
• 1 Chicken Thigh
• 1 tablespoon Parmesan cheese
• 1.5 teaspoon Dijon mustard
• 0.75 teaspoon Curry powder
• 0.25 Lemon zest

Instructions

1. 1. Combine all wet ingredients in a small bowl.
2. 2. Combine meat and spinach in a bowl.
3. 3. Pour wet ingredients over meat and spinach when ready
4. to eat.

Chef Salad

Ingredients

• 1/2 head Lettuce chopped
• 5 Hard boiled eggs halved
• 1 Tomato diced
• 3 slices American cheese
• 3 slices Oven roasted turkey breast
• 2 slices Honey roasted ham
• 3 slices Genoa salami
• Cesar croutons
• Manzanilla olives optional

Instructions

1. Place eggs in a pot and fill with cool water so that eggs are well-submerged. Cover and bring to a boil. Once at a boil, remove from heat and allow to simmer for 7 minutes. While simmering, prepare a bowl of ice water. After 7 minutes transfer eggs to ice water and let cool for 2 minutes. Peel shell from eggs and cut in half.
2. Chop the lettuce length-wise and width-wise and place in large mixing bowl. Dice tomato and add to lettuce. Slice the cheese into small squares and add. Slice the turkey and the ham into long thin strips, then each strip into thirds and add. Slice the salami into eighths like a pizza would be cut and add. Add hard boiled eggs and top with croutons. Manzanilla olives may be added as well.
3. Toss generously and serve. Store refrigerated.

Orange Stir-Fry Chicken

Ingredients

• 3/4 c. orange juice
• 1/4 c. honey
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. cornstarch
• 1 tsp. grated orange zest
• 1/2 tsp. hot red pepper flakes
• c. all-purpose flour
• 1/4 c. whole-wheat breadcrumbs
• 2 egg whites
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. canola oil
• 2 tsp. minced garlic
• 2 c. broccoli florets
• 1 c. sugar snap peas
• 1 c. sliced mushrooms
• 1 red bell pepper
• 1 bunch baby bok choy
• 1 can water chestnuts
• 1 c. shredded carrots
• 1/4 c. sliced, toasted almonds
• 1/4 c. crispy Chinese egg noodles

Instructions

1. Combine sauce ingredients.
2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving).

Hot Dog Its A Banana In A Bun Recipe

Ingredients

• 4 bananas peeled
• 4 whole wheat hot-dog buns
• peanut butter
• honey
• raisins
• chocolate chips
• hungry kids!

Instructions

1. Spread desired amount of peanut butter in the hot dog bun.
2. Place banana in the bun with peanut butter
3. Drizzle honey over the banana
4. Top with chocolate chips or raisins......or both!
5. What a fun treat!! Enjoy.
6. ************************************************
7. -Keep your face in the sunshine and you cannot see the shadow-
8. Helen Keller
9. *************************************************

Hearty Make Ahead Breakfast Bowls

Ingredients

• 3 lbs red potatoes cubed
• 1 tbsp olive oil
• pepper to taste
• 9 eggs large
• Olive oil spray
• 1 (1⁄2 c) salsa
• 1 (1⁄2 c) cheddar cheese shredded

Instructions

1. 1. Preheat the oven to 400 degrees.
2. 2. Cut red potatoes into 1-inch cubes.
3. 3. Put in a bowl, add 1 tbsp olive oil, and mix to cover well.
4. 4. Bake for 45 mins or until golden brown, stirring once.
5. 5. Make scrambled eggs - whisk 9 eggs and add to the pan with olive oil spray.
6. 6. Sprinkle with pepper to taste.
7. 7. Add potatoes, eggs, salsa if desired, and cheese over 6 bowls.
8. 8. Store in the fridge for up to a week.
9. 9. Reheat for 30-45 seconds in the microwave.

Summer Salad

Ingredients

• 1 Cantaloupe Cut up into bite size pieces
• 1 Honeydew Melon Cut up into bite size pieces
• 2 pints Strawberries Cut up into bite size pieces
• 1/2 pound Boiled Ham Cut up into bite size pieces
• 1/2 pound Rare Roast Beef Cut up into bite size pieces
• 1 Block Sharp Cheddar Cheese Cut up into bite size pieces
• 1 Bottle Italian Dressing
• 1/2 Pound Salami Cut up into bite size pieces

Instructions

1. Cut up all ingredients and put into your summer time bowl.
2. Add the dressing to your liking. Only add a little bit though and taste
3. Chill till its time to take to party. Set out for friends to dig in.

Wrap up Lunch

Ingredients

• 4 ounces cream cheese spread
• 1 medium carrot, grated
• 1 tablespoon cumin
• 4 whole wheat tortillas (8 or 9 inch)
• 8 large romaine lettuce leaves
• 2 cooked sliced boneless skinless chicken breast halves (optional)
• 1 medium zucchini
• 1 medium sweet red pepper
• 2 tablespoons pine nuts, toasted

Instructions

1. Combine cream cheese, grated carrot and cumin, in a bowl, stir until well combined.
2. Spread 1/4 of the cheese mixture on each of the 4 wraps.
3. Leaving 2 inches bare at the bottom of the wrap.
4. Press 2 lettuce leaves on top of cheese mixture on each wrap.
5. Divide the chicken slices among the 4 wraps, lay down the middle of the wrap, on top of the lettuce leaves, if using.
6. Cut the ends off the zucchini, do not peel, cut in half, cut each half into sticks, divide the sticks among the 4 wraps and place on top of the chicken slices, down the middle of the wrap, to one side.
7. Cut in half and seed the sweet red pepper, slice the halves into sticks, divide between the 4 wraps and place beside the zucchini, in the middle of the wrap.
8. Place the pine nuts on a cutting board.
9. With a chef's knife, press the flat side of the knife on the pine nuts until most of the nuts are cracked.
10. Sprinkle 1/4 of the cracked nuts over each wrap.
11. To wrap: Fold the bottom of the wrap up over the contents, holding it there while you fold the side over, then the other side overlapping the first side.
12. Take a paper towel or napkin and wrap it around the bottom half of the wrap to hold it together.
13. There will be an open "V" at the top of the front side.
14. Enjoy the crunch!

Breakfast Burritos Recipe

Ingredients

• 6 tortillas
• 100 gm soaked overnight red kidney beans
• 100 gm red pepper
• 1/2 cup grated cheese cubes
• 1 handful chopped coriander leaves
• salt
• 2/3 cup milk
• 4 egg
• 1/4 cup tomato
• 100 gm chopped spring onions
• 2 tablespoon fresh cream
• 2 tablespoon butter
• 15 gm spice black pepper

Instructions

1. Whisk together the eggs, milk, cream mixture, coriander and salt in a large bowl and keep it aside until needed.
2. Heat a large skillet over medium heat and stir in the onion, tomato, red pepper and kidney beans.
3. Pour the egg mixture over the beans and cook until set, stirring from time to time. Add the cheese cubes and cook until it is fully melted.
4. Season with salt and pepper powder. Stir once and remove. Heat a tawa or pan over medium flame. Warm up the tortillas. spoon some of the filling halfway between the bottom edge and the center of the tortilla.
5. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla, fill in the stuffing and roll the burrito. Repeat with the remaining ingredients. Heat in the microwave until hot or on tawa, 3 to 4 minutes, before serving.

Egg Drop Soup

Ingredients

• 3 cups Low sodium chicken broth
• 1 Tbsp Corn starch
• 3 eggs lightly beaten
• 1 cup frozen peas (optional)
• 2 green onions sliced
• 2 Tbsp low sodium soy sauce
• 1/2 tsp Black pepper
• 1/2 cup sliced mushrooms (optional)
• 1/4 cup shredded carrots (optional)

Instructions

1. In a pot over high heat, add chicken broth and 1 cup of water and allow to come to a boil. Then adjust heat to medium-high so broth simmers. In a small bowl, whisk together corn starch and 1/4 cup of cold water until completely dissolved. Whisk corn starch mixture into hot broth and allow broth to simmer for about 2 minutes. Broth should be slightly thicker than before.
2. In a liquid measuring cup, whisk together eggs until yolks and whites are completely broken up. While whisking broth, pour eggs in a slow steady stream. Eggs should form ribbons and cook immediately. Add in peas and allow to warm through for 1 minute. Add optional vegetables, if desired, and allow to cook in broth. Stir in soy sauce, veggies, and black pepper. Adjust for seasoning, if desired. Serve immediately.

Tuna, Noodle, and Artichoke Casserole

Ingredients

• 6 ounces thin or medium egg noodles
• 5 tablespoons (1/3 cup) unsalted butter, divided
• 1/2 cup chopped green onions
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic and herb seasoning, or similar seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (2-ounce) jar pimientos
• 1 (4- to 6-ounce) jar sliced mushrooms, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 (12- to 14-ounce) can tuna, drained and flaked
• Salt, to taste
• 1 cup fresh breadcrumbs, or croissant crumbs

Instructions

1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
2. Heat oven to 350 F.
3. Lightly butter a 2- to 2 1/2-quart baking dish.
4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
6. Spoon the mixture into the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Kid Salad

Ingredients

• 4 canned peach halves, drained
• 4 ruffly lettuce leaves
• 16 celery sticks, 3 inches long
• 4 large marshmallows
• Raisins, if desired
• 2 maraschino cherries, cut up, if desired
• Shredded cheese, if desired

Instructions

1. For each salad, place 1 peach half, cut side down, on 1 lettuce leaf on plate. Add celery sticks for arms and legs; marshmallow for head; raisins for eyes, nose, buttons, hands and feet; a piece of maraschino cherry for mouth; and shredded cheese for hair.
2. Refrigerate until serving.

Classic Cobb Salad

Ingredients

• 8 slices bacon
• 3 large hard-boiled eggs, peeled and coarsely chopped
• 1 head romaine lettuce, torn into bite-sized pieces
• 4 cups diced cooked chicken
• 2 medium ripe avocados, diced
• 2 medium ripe tomatoes, coarsely chopped
• 4 ounces Roquefort cheese, crumbled
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup olive oil

Instructions

1. Gather the ingredients.
2. Fry the bacon until crisp, drain on paper towels, and when cool enough to handle, crumble and set aside.
3. Arrange a bed of lettuce on the serving plates. Arrange the eggs, bacon, chicken, avocados, tomatoes, and Roquefort cheese in straight rows on top of the lettuce, covering the surface completely.
4. In a bowl, whisk together the mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly drizzle in the olive oil continually whisking to form the dressing.
5. Drizzle the dressing evenly over the salad, and serve immediately.

Breakfast Strata

Ingredients

• 1 lb sliced bacon, cut into 1/2 inch pieces
• 2 cups chopped cooked ham
• 1 small onion, chopped
• 8 -10 slices white bread, cubed
• 2 cups cubed cooked potatoes
• 3 cups shredded cheddar cheese (12 oz)
• 8 eggs
• 3 cups milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and pepper

Instructions

1. In a skillet, cook bacon until done.
2. Remove bacon from skillet, leaving drippings in the pan.
3. Add ham and onion to skillet.
4. Cook and stir until onion is tender.
5. Drain grease from ham and onion.
6. In a bowl, combine bacon, ham, and onion.
7. In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
8. Top with all of the bacon mixture.
9. Repeat another layer of bread, potatoes, and cheese.
10. In a bowl, beat the eggs.
11. Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
12. Pour over all in the baking dish.
13. Cover and refrigerate overnight.
14. Remove from the refrigerator 30 minutes before baking.
15. Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Skinny Strawberries and Cream Stuffed French Toast

Ingredients

• 8 slices whole wheat bread or multi-grain bread I used Milton’s Multi-Grain bread, see shopping tip
• 4 tablespoons reduced-fat whipped cream cheese see shopping tip
• 8 teaspoons reduced sugar strawberry preserves see shopping tip
• 1 cup fresh strawberries sliced thin
• 6 egg whites
• 1 1/2 teaspoons vanilla extract
• 4 teaspoons reduced-fat butter or Smart Balance Light spread
• Topping:
• 8 teaspoons powdered sugar
• Strawberries slices for garnish

Instructions

1. On one side of 4 slices of bread spread with 1 tablespoon cream cheese. Next, on top of cream cheese, spread each with 2 teaspoons strawberry preserves. Place ¼ cup strawberry slices on each. Top each with the remaining slice of bread to make a sandwich.
2. In a shallow bowl or pie plate, beat egg whites and vanilla.
3. Dip 2 sandwiches into the egg mixture, making sure to coat both sides.
4. Coat a large nonstick pan with cooking spray. Melt 2 teaspoons reduced-fat butter and swirl around bottom of pan. Add 2 sandwiches, cook about 3 minutes on medium-high heat until golden. Turn over and cook the undersides for about 2 minutes, until golden brown. Place cooked sandwiches on a baking sheet and keep warm in oven while
5. cooking the other 2 sandwiches.
6. Repeat steps 3 and 4 with 2 remaining sandwiches.
7. Transfer each sandwich to a plate. Cut each in half and sprinkle with 2 teaspoons powdered sugar and garnish with strawberry slices.
8. Serve immediately with a fork and knife. Enjoy!
9. Makes 4 servings (each serving, 1 full sandwich)
10. Shopping Tips: I love Milton’s Multigrain bread. Each slice has 110 calories, 1g fat and 3g fiber. Most supermarkets sell it along with Trader Joe’s.
11. I used Trader Joe’s organic reduced sugar preserves. Each tablespoon has 30 calories. Knott’s Light preserves would be another great choice.
12. Reduced-fat whipped cream cheese comes in a tube versus a block of cream cheese.

Bun Chao Gio - Vietnamese Noodles With Spring Rolls

Ingredients

• 10 sheets spring roll wrappers (for fried spring rolls)
• 200 g ground pork
• 100 g dried rice vermicelli
• 2 spring onions
• 1 tablespoon hoisin sauce
• 1/3 cup dried shiitake mushroom
• 2 garlic cloves
• 1 carrot, chopped roughly
• 1 egg
• 1 egg white
• 1 pinch salt
• 1 teaspoon ground black pepper
• vegetable oil, 2 cups for frying
• 1 cup baby cos lettuce
• 1/4 cup chopped coriander
• 1/4 cup chopped mint
• 1/4 cup crushed peanuts
• 1/3 cup chopped cucumber
• 1/4 cup fried shallots (bought already cooked in a packet in Asian aisle)
• 1 small red chili pepper
• 1 tablespoon fish sauce
• 1 lime, juice of
• 1 teaspoon sugar, dissolved in
• 1 tablespoon boiling water
• 1 cup bean sprouts

Instructions

1. Soak the mushrooms in boiling water til soft.
2. Soak 20 g of the rice vermicelli in boiling water til soft.
3. Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
4. Cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
5. For each square, turn so point is downwards.
6. Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
7. Take bottom point and fold over mixture, tucking in on opposite side.
8. Roll upwards one full roll.
9. Fold each side point into middle.
10. Finish rolling around top point and glue shut with egg white.
11. Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
12. Cook spring rolls in oil til golden brown.
13. Place cooked spring rolls on kitchen towel to drain oil.
14. Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
15. Heat up a litre of water to boiling.
16. Cook remaining rice vermicelli (will only take a couple minutes).
17. Drain vermicelli in a colander, rinse with lukewarm water.
18. Place rice vermicelli over greens in bowl.
19. Sprinkle peanuts and fried shallots over the top.
20. Slice spring rolls into bite size pieces and place on top.
21. Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.

Mini Macs

Ingredients

• 3/4 c. mayonnaise
• 3 tbsp. yellow mustard
• 1 tbsp. Relish
• 1 tsp. white vinegar
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 2 lb. ground beef
• 1/2 c. plain bread crumbs
• 1/8 tsp. salt
• 1/2 tsp. garlic powder
• 9 slices American cheese
• 1 medium onion, diced finely
• 1 package shredded iceberg lettuce
• 12 Dill pickle slices
• 12 slider rolls
• 2 tbsp. melted butter
• 1 tbsp. sesame seeds

Instructions

1. Preheat oven to 425 degrees F.
2. Make the Special Sauce: Whisk all ingredients together, until combined. Set aside.
3. Make the burgers: Combine beef, breadcrumbs, salt, pepper and garlic powder in a large bowl. Drop spoonfuls of the meat mixture on a large rimmed baking sheet, pressing gently to form an even layer. Bake 13-15 minutes, until the top of the meat is no longer pink. Drain excess grease, top beef with cheese slices, and bake until cheese has melted, about 1 minute.
4. Make the buns: Without pulling apart the buns, slice rolls into three sheets. Brush the top buns with melted butter and sprinkle with sesame seeds. Brush the top of the remaining layers with butter. Place all buns on a baking sheet and broil 30 seconds, or until lightly toasted.
5. Spread special sauce along the bottom buns. Top with shredded lettuce and onion. Add one layer of burger patties. Top with the middle section of buns. Repeat layers, adding pickles before topping with sesame seed buns. Score with a chef’s knife, separating them completely. Serve.

Taco Sandwich Recipe

Ingredients

• Tortilla
• Shredded cheese
• Pepperoni slices

Instructions

1. Lay one tortilla down on microwaveable safe plate.
2. Place pepperoni slices all around tortilla.
3. Sprinkle shredded cheese all over tortilla me pepperoni.
4. Place 2nd tortilla over first.
5. Place in microwave for approximately 30-45 seconds or until cheese is melted.
6. Cut in half and enjoy.

8TAF7 2022 Healthy Lunch Box Practical - Group A

Ingredients

• 2 slices Wholemeal bread ; 2 slices per student.
• 8 Wraps
• 1 1/2 cups Boiled rice 3/4 cup per student
• 1 Nori sheet Bamboo mats for rolling
• 2 Rice paper 2 per student + Hot water
• 4 1/2 Cucumbers Cut in 1/2
• 3 Carrot Cut in 1/2
• 1 Capsicum Cut in 1/4
• 2 handfull Baby spinach
• 15 leaves Cos lettuce 3 leaves per student
• 1 small Beetroot Cut in 1/2 (or slices)
• 24 Grapes 8 grapes per student (total 24 grapes
• 2 Apples Cut in 1/2
• 3 punnets Cherry tomatoes Total of 43, 6 per student
• 1/4 cup Tinned Corn 1/4 C per student
• 10 button mushrooms 5 per student
• 1 1/2 Avocado Cut in 1/4
• 150 grams Cheese 30g per student
• 2 Uncooked egg
• 8 Uncooked chicken ; 50g per student
• 1 Tuna 50g per student
• 3 tablespoon Lemon juice
• 8 tablespoon Olive oil
• 5 tablespoon Mayonnaise
• 3 teaspoon Soy sauce
• 2 tablespoon Sweet chilli sauce
• 1 1/2 cups Plain flour 1/2 cup between 2 students
• 3/4 cup Parmesan cheese 1/4 cup between 2 students
• 3 tablespoons Milk 1 Tab between 2 students
• 90 grams Butter 30g between 2 students
• 1 tablespoon Rice wine vinegar for sushi
• 1 teaspoon Sugar for sushi
• 8 tablespoons Vegetable oil
• 1 Tub Margarine For toasties

Instructions

1. 8TAF7 Class Collation for the healthy Lunch Box Practical.- Group A
2. Wednesday 11th May: Dom, Noah, Elise, Bianka, Holly, Kalian, Abby, Kaylee, Charlotte, Maddison.
3. H. Woolley

Crunchy Ramen Noodle Salad - Make Ahead

Ingredients

• 16 ounces shredded coleslaw mix
• 1 bunch green onion, sliced with tops
• 1/2 cup roasted sunflower seeds
• 1/2 cup cashew halves
• 1/2 cup slivered almonds
• 3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
• 1/4-1/2 cup grated carrot
• 1 apple, with peels, diced
• 1/2 cup sweetened cranberries
• 1/2-1 cup seedless cucumber, quartered, peels on
• 1/2-1 cup sugar snap pea, trimmed and halved
• 1/4 cup radicchio, for color (optional)
• 2 grilled chicken breasts, 1/2 per person (optional)
• seasoning packet from soup
• 1/4 cup canola oil
• 1/4 cup sugar
• 1/2 cup rice wine vinegar or 1/2 cup white vinegar

Instructions

1. Mix all veggies, nuts and fruits together.
2. Break up DRY noodles (**do not boil) and add to veggie mix before serving.
3. Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
4. At this point you can refrigerate overnight.
5. Toss with dressing, serve and top with chicken or shrimp, if desired.

Chicken Caesar Waffle Sandwich Recipe by Tasty

Ingredients

• 1 cup cooked chicken, shredded or chopped
• ½ teaspoon paprika
• ½ teaspoon salt-free garlic seasoning
• 1 egg
• ½ cup romaine lettuce, roughly chopped
• 4 tablespoons grated parmesan cheese
• 1 slice turkey bacon, chopped
• ¼ avocado, sliced
• ¼ tomato, sliced
• 1 teaspoon anchovy paste
• 1 small garlic clove, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dijon mustard
• 1 teaspoon worcestershire sauce
• ½ cup mayonnaise
• ½ cup freshly grated parmigiano-reggiano cheese
• ½ teaspoon freshly ground black pepper
• 1 tablespoon water
• salt, to taste

Instructions

1. For the dressing: Combine the mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt in a bowl. Stir to combine.
2. Stir in the Parmesan cheese, followed by the water. Season generously with black pepper to taste.
3. For the sandwich: In a bowl, combine the chicken, egg, paprika, garlic seasoning, and 3 tbsp of Parmesan cheese.
4. Place the chicken mixture into a preheated waffle maker and cook for approximately 3 minutes or until crispy.
5. While the waffles are cooking, mix the lettuce with 1 tbsp of the Caesar dressing. Cook the turkey bacon in a pan until crispy.
6. Assemble the waffle sandwich by layering the lettuce, avocado, tomato, turkey bacon, remaining Parmesan, and a drizzle of Caesar dressing between two chicken waffles.
7. Enjoy!

Crispy Chicken Salad with Dried Cranberries and Blue Cheese

Ingredients

• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 cup extra-virgin olive oil
• 8 cups gourmet mixed salad greens
• 1 cup diced peeled cucumber
• 6 medium green onions, sliced (6 tablespoons)
• 2/3 cup sweetened dried cranberries
• 1/2 cup crumbled blue cheese (2 oz)
• 5 chicken breast tenders (about 1 lb)
• 1 egg, slightly beaten
• 1 cup Progresso™ panko crispy bread crumbs
• 1 cup vegetable oil
• 1 cup walnut halves, coarsely chopped, toasted

Instructions

1. In small bowl, mix vinegar, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper with wire whisk. Slowly add olive oil, stirring constantly with whisk until smooth; set aside.
2. In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
3. Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
4. In 12-inch skillet, heat vegetable oil over medium-high heat. Fry chicken, in 2 batches, in oil 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels. Cut each tender crosswise into 1/2-inch slices.
5. Toss salad with 1/3 cup of the dressing; add walnuts and toss gently. Divide salad among 10 plates; top with chicken. Drizzle with desired amount of remaining dressing.

Terri's (Almost) Famous Clean-Out-The-Veggie-Drawer Pasta Primav

Ingredients

• 2 tablespoons olive oil
• 3/4 lb boneless chicken breast, diced (optional)
• 4 tablespoons butter
• 4 garlic cloves (or more, to taste)
• 3/4 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (shredded)
• 1 tablespoon mccormick roasted garlic and bell pepper (this is the secret ingredient)
• 1/2 cup onion (chopped large)
• 2 cups chopped assorted fresh vegetables (, I use green and red pepper, broccoli, snow pea pods, and julienned carrots)
• 1 large tomatoes, chopped
• 4 cups cooked pasta, cooked while preparing other ingredients (I like farfalle or rotini)

Instructions

1. Heat olive oil in large saute pan.
2. Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
3. Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
4. Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
5. Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
6. Add cheeses and stir until melted.
7. Add tomatoes last, and remove from heat (don't cook the tomatoes).
8. Serve piping hot with garlic toast.

Colonial Times Apple-Cranberry Pie With Cornmeal Crust

Ingredients

• 2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 5 tablespoons sugar
• 1 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup vegetable shortening, plus
• 2 teaspoons vegetable shortening
• 6 tablespoons buttermilk (about)
• 1 cup fresh cranberries
• 1 cup sugar
• 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• 3 lbs tart apples, peeled, cored, and cut into 1/2-inch thick slices (I like to use either Granny Smith or Braeburn)
• 1/2 cup dried currant
• 5 tablespoons all-purpose flour
• buttermilk

Instructions

1. For Crust:.
2. Mix first 5 ingredients in a food processor.
3. Add shortening and cut in until mixture resembles coarse meal.
4. Blend in enough buttermilk by tablespoons to form dough that clumps together.
5. Gather dough into a ball;divide in half.
6. Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
7. (Can make 1 day ahead).
8. For filling:.
9. Position rack in lowest third of oven and preheat to 375 degrees.
10. Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
11. Add apples.currants, and flour and toss well.
12. Roll out 1 dough disk between sheets of waxed paper to a 13 inch round, peel off top sheet of paper and invert dough into a 9 1/2 inch diameter deep-dish glass pie dish;peel off paper.
13. Fold under overhanging dough to form a double-thick edge;crimp edges.
14. Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
15. Using a knife, mark veins in leaves or add other decorative touches.
16. Slightly mound filling in pie dish.
17. Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
18. Brush pastry all over with buttermilk.
19. Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
20. Bake for 45 minutes.
21. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
22. Transfer pie to rack and cool 1 hour.
23. Serve warm or at room temperature.

Quick & Easy Chicken Noodle Soup

Ingredients

• 1 tbsp butter
• 1 tbsp EVOO
• 2 medium onions chopped
• 3 celery ribs halved lengthwise and chopped
• 3 carrots chopped
• 5 cloves Fresh garlic, peeled minced
• 1/2 tsp Dried thyme
• 1 Bay leaf
• 1 splash white wine
• 2 32oz boxes Kitchen Basics Chicken Stock Original or unsalted
• 12 ounces egg noodle wide or old fashioned
• 1 Whole Rotisserie Chicken Shredded
• Salt & pepper To taste
• 1 handful Fresh parsley Chopped

Instructions

1. Place a soup pot over medium heat and coat with the oil & butter. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Add the splash of white wine and cook down for a couple minutes. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

El Chico Mexican Restaurant Albondigas (Meatball Soup)

Ingredients

• 1 1/2 pound ground beef
• 1/3 cup long grain rice
• 2 slices white bread
• 1/2 cup milk
• 2 Eggs
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons vegetable oil
• 4 garlic cloves, chopped
• 8 ounces onion, chopped
• 1/2 cup diced bell pepper
• 3 quarts water or salt-free broth
• 3 tomatoes, diced
• 1 cup rice
• 2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• 2 carrots, sliced 1/8-inch
• 1 zucchini, sliced 1/8-inch
• Fresh limes
• Cilantro
• Hot corn tortillas

Instructions

1. Soak the bread in the milk. Place all the ingredients for the meat balls in a deep pan; include the milk and bread. Mix all the ingredients by hand very well. Make small meat balls rotating your hands in a circular motion making meat balls of the size 1 inch to 1 1/2 inches. Bake meat balls for 20 minutes at 400 degrees F. Set aside. Soup preparation: Place vegetable oil in a saucepan over medium heat. Add the garlic, onions and bell pepper. Cook until onions are soft. Add the water, diced tomatoes, rice and spices. Bring to hard boil. Carefully add the meat balls, carrots and zucchini to the boiling soup. Lower the heat to a slow boil and cook until rice is soft, approximately 35 to 45 minutes. Add more water if necessary.

Meal in a Bowl - Noodle Soup - for 1 Double for 2 (Vegetarian)

Ingredients

• 1 teaspoon vegetable oil
• 4 -5 mushrooms, sliced
• 1 garlic clove, smashed
• 1/2 red pepper, deseeded and cut into strips
• 1 stalk broccoli, broken into florets
• 1 (7 1/2 ounce) package udon noodles (Asian or ethnic section of supermarket) or 1 (7 1/2 ounce) package yakisoba noodles (Asian or ethnic section of supermarket)
• 1 1/4 cups boiling water

Instructions

1. Heat the oil in a medium pan.
2. Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
3. Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
4. Add the noodles and cook for 2 minutes until just tender and boiling hot.

Toasted Breakfast Burrito

Ingredients

• 1 1/2 tablespoons I can't believe its not butter
• 1/2 cup chopped assorted veggies (peppers, tomatoes, onion
• 2 slices turkey bacon
• 2 each eggs
• 1 tablespoon water
• 1 tablespoon Shredded low fat cheddar cheese
• 2 6" fajita whole wheat tortillas

Instructions

1. 1. Melt butter in skillet over medium high heat and cook vegetables and bacon stirring occasionally until vegetables are tender and bacon is crisp, about 4 minutes.
2. 2. Meanwhile, combine eggs and water in small bowl with whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese , then roll.
3. 3. To seal and toast burritos, wipe skillet with paper towels and melt remaining butter over medium heat. Arrange burritors seam side down and cook turning once until golden brown. About 2 minutes
4. Serve

Taco Salad Picnic Buffet

Ingredients

• (See separate recipe)
• Low-fat tortilla chips
• 1 tb Extra-Virgin Olive Oil
• 1 2/3 c Cooked black beans; drained
• Thinly sliced green onions
• 1 ts Ground coriander
• Diced red onions
• Diced tomatoes
• 1 ts Chili powder
• Chopped ripe olives
• Green Onion Guacamole
• 2 lg Garlic minced
• Chopped fresh broccoli
• 1 ts Ground cumin
• 1 2/3 c Cooked red kidney beans;
• Thinly sliced celery
• 1 lg Carrot; cut into pieces
• Coarsely shredded lettuce
• 1/4 ts Dried oregano; crumbled
• (or 15-oz. can)
• 14 1/2 oz Canned Mexican-style stewed
• Chopped fresh cauliflower
• (or 15-oz. can)
• Salsa
• 1 sm Onion; quartered

Instructions

1. Makes 4 servings Arrange chips and toppings on the table and let everyone choose their own. The combination of hot, cooked chili and cold, crunchy vegetables heightens the appeal of this salad. Place the carrot in a food processor and process until coarsely chopped. Add onion and continue to process until vegetables are finely chopped. Heat oil in a medium saucepan over medium heat. Add carrot mixture and cook, stirring often, until mixture is slightly tender, about 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chili powder, cumin, coriander and oregano and stir until well combined. Puree stewed tomatoes in a blender or food processor. Add to pan with beans and stir to combine. Bring to a boil and stir. Reduce heat, cover and simmer 10 minutes, stirring occasionally. To assemble salads, have guests line soup-size bowls with tortilla chips and spoon on hot bean chili, then select desired toppings. Variation: Instead of the combination here, you can substitute your favorite chili. Per serving: 244 Calories (kcal); 5g Total Fat; (16% calories from fat); 14g Protein; 39g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook, page 166 Converted by MM_Buster v2.0n.

Club Sandwich Salad

Ingredients

• 1 cup mayonnaise (lowfat or fat-free is okay)
• 1/4 cup ketchup
• 1 teaspoon chopped green onion
• salt and pepper
• 1 head iceberg lettuce, torn into bite sized pieces
• 2 large tomatoes, cut into wedges
• 2 hard-boiled eggs, chopped
• 10 slices bacon, cooked and crumbled (I use turkey bacon)
• 2 cups cubed, cooked chicken or 2 cups cubed, cooked turkey
• crouton

Instructions

1. Combine mayonnaise,ketchup,onion,salt and pepper in small bowl.
2. Mix well.
3. Cover and refrigerate.
4. When ready to serve salad,mix remaining ingredients in large bowl.
5. Add croutons.
6. Drizzle with dressing.

After-School Snack Board Recipe by Tasty

Ingredients

• 1 cup crunchy sunflower butter
• 1 teaspoon honey
• ¼ teaspoon kosher salt
• 2 tablespoons strawberry jam, warmed
• ½ cup blueberries
• ½ tablespoon lemon juice
• 1 tablespoon fresh mint, finely chopped
• 1 ½ cups greek yogurt
• 3 whole avocados, peeled and pitted
• 2 limes lime juice
• 2 tablespoons sour cream
• 1 teaspoon kosher salt
• 3 tablespoons red onion, finely diced
• 3 tablespoons tomato
• 1 tablespoon fresh cilantro
• 2 cookies Pillsbury® Soft-Baked Cookies
• 2 oz sugar snap peas
• 2 oz Gala and Granny Smith apples, sliced
• 2 oz toast crackers
• 2 oz rainbow carrot sticks
• 2 oz mini cheese wheels
• 2 oz sliced salami
• 2 oz halved snacking tomatoes
• 2 oz bell pepper strips
• 2 oz sliced cucumber
• 2 oz red seedless grapes, one the vine
• 2 oz Granola clusters
• 2 oz fresh blueberries

Instructions

1. Make the sunflower butter dip: Fill a small serving bowl ¾ of the way with the sunflower butter. Stir in the honey and salt. Dollop the strawberry jam in the center and use a toothpick or butter knife to swirl into the sunflower butter.
2. Make the blueberry mint yogurt dip: Add ⅓ cup of blueberries, the lemon juice, and mint to a blender and blend on medium-low speed until pulpy, 1–2 minutes.
3. Fill a small serving bowl ¾ of the way with the Greek yogurt. Stir in the blueberry mixture until fully combined. Top with the remaining blueberries.
4. Make the guacamole: In a medium bowl, mash together the avocados and lime juice until smooth. Stir in the sour cream and salt. Fold in the red onion, tomato, and cilantro. Transfer to a small serving bowl.
5. To assemble, place the dips on a board, then surround with the Pillsbury® Soft-Baked Cookies, sugar snap peas, Gala and Granny Smith apples, toast crackers, rainbow carrot sticks, mini cheese wheels, sliced salami, halved snacking tomatoes, bell pepper strips, sliced cucumber, red grapes, granola clusters, and blueberries.
6. Enjoy!

Egg Foo Young

Ingredients

• 3/4 cup bean sprouts
• 1/4 cup onion, diced
• 1/2 cup zucchini, grated
• 1/4 cup carrot, grated
• 3/4 cup bok choy (or spinach), thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced (or shrimp or meat of choice)
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1 cup broth
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (or dry sherry)
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon sesame oil
• 1 handful cilantro, chopped
• 3 eggs, lightly beaten
• 1 tablespoon oil

Instructions

1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
6. Heat the oil in a pan over medium heat.
7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
8. Serve topped with the gravy and extra vegetables if desired.

Toasted Israeli Couscous Salad W Grilled Summer Vegetables

Ingredients

• 2 Yellow zucchini quartered
• Black Pepper freshly ground
• 2 Green zucchini quartered
• 1 Yellow bell pepper
• 1/4 c flat-leaf parsely Coarsely-chopped
• 1 ts Dijon mustard
• 1 c olive oil
• 1 Red bell pepper quartered
• 2 tb olive oil
• 1/4 c Basil chiffonade
• 6 spears Asparagus trimmed
• 1/2 c Balsamic vinegar
• 2 cloves Garlic coarsely minced
• 1 lb Israeli couscous
• 12 Cherry tomatoes
• Vegetable stock heated
• Salt to taste

Instructions

1. In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. This recipe yields 4 servings. Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A06 broadcast 07-06- 1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-04-1998 Recipe by: Bobby Flay Posted to JEWISH-FOOD digest by Nancy Berry on Feb 08, 1999,

Crock Pot Chipoltle Chicken Stew (Paleo)

Ingredients

• 2 each chicken breasts
• 2 each Chipotles, canned in adobo sauce
• 3 cloves garlic
• 1/4 cup honey
• 1 tbsp ground mustard
• 1 tsp chili powder
• 2 Tbsp apple cider vinegar
• 8 ounces Tomato sauce
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsp coconut oil
• 1 medium onion diced
• 1 each turnip cut into 3/4 inch squares
• 1 each rutabaga cut into 3/4 inch squares
• 1 cup Butternut squash or acorn squash; cut into 3/4 inch squares
• 14.5 ounce diced tomatoes juic and all
• 3 cups chicken broth
• 2 tsp rib and chicken spice rub
• 1 tbsp dried basil
• 1/2 tsp ground ancho chili pepper

Instructions

1. 1. Marinate the chicken breasts overnight. (see marinade recipe below)
2. 2. The next day, place the coconut oil in the slow cooker.
3. 3. Chop the vegetables and place them in the slow cooker.
4. 4. Cut the chicken, and place on top of the vegetables.
5. 5. Add the rest of the ingredients, cover and cook on low for 4-6 hours.
6. Marinade: In a food processor, blend the following ingredients: chipoltle peppers, garlic, honey, mustard, chilli powder, apple cider vinegar, tomato sauce, sea salt, pepper.

Patty's 5 Star Chinese Chicken Salad

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 cup olive oil
• 2/3 cup teriyaki sauce
• 2/3 cup rice vinegar (or white if necessary)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (6 ounce) bags fresh spinach
• 1 (6 ounce) bag craisins
• 3 (11 ounce) cans mandarin oranges, drained
• 1/2 cup chopped fresh parsley (optional)
• 1 bunch green onion
• 1/4 cup toasted sesame seeds
• 1 (6 ounce) can honey roasted peanuts
• 2 cups cooked chicken, cut into small pieces or shredded

Instructions

1. Cook pasta al dente.
2. Blend together oil, teriyaki sauce, vinegar, salt and pepper.
3. Pour over pasta and let set for 2 hours or overnight.
4. Just before serving add remaining ingredients and toss.
5. Eat!

Fried Egg Sandwiches

Ingredients

• 4 (1/2-inch-thick) challah bread slices
• 2 tablespoons butter, melted
• 1 (0.9-oz.) envelope hollandaise sauce mix
• ¼ teaspoon lemon zest
• 1 ½ teaspoons fresh lemon juice, divided
• 2 cups loosely packed arugula
• ½ cup loosely packed fresh flat-leaf parsley leaves
• ¼ cup thinly sliced red onion
• 3 teaspoons extra virgin olive oil, divided
• 4 large eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 12 thin pancetta slices, cooked
• 2 tablespoons chopped sun-dried tomatoes

Instructions

1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.
3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.
4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.
5. Top bread slices with arugula mixture, pancetta slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1/2 bell pepper
• 2 garlic cloves, minced
• 8 ounces Morningstar Farms grillers, crumbles
• 5 slices pickled jalapeno chilies, chopped
• 2 cups cheddar cheese, shredded
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1 tablespoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup salsa
• 12 eggs
• 1/2 cup light cream

Instructions

1. Preheat oven to 350F and grease a 9x13 pan.
2. Saute onion and pepper in olive oil until onions are translucent.
3. Add minced garlic and saute for 1 minute.
4. Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
5. Add spices to crumbles and mix thoroughly. Remove from heat.
6. Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
7. Mix crumble mixture and egg mixture. Pour in pan.
8. Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
9. Let stand 15 minutes before serving.

Turkey Meatball Wrap Lunchbox

Ingredients

• 2 tablespoons whipped cream cheese
• 1 (8 inch) tortilla, preferably whole-wheat
• .25 cup sliced peppers or cucumber
• 2 tablespoons shredded carrot
• 3 Easy Turkey Meatballs , sliced or crumbled (see Associated Recipes)
• 1 tablespoon chopped basil or romaine lettuce (optional)
• .5 cup mini pretzels (about 3/4 ounce)
• 5 celery sticks or cucumber slices
• .5 cup mixed berries or 1/2 apple, sliced

Instructions

1. Spread cream cheese in a thin layer over tortilla. Top with peppers (or cucumber), carrot, meatballs and basil (or romaine), if using. Roll up like a burrito and cut in half. Pack in a divided bento-style lunchbox or in a separate lidded container along with pretzels, celery sticks (or cucumber slices) and berries (or apple). Refrigerate or keep cold with an ice pack until ready to serve.

Egg Drop Soup

Ingredients

• 2 tbsp Toasted sesame oil
• 1 2-inch Fresh Ginger piece, peeled
• 4 cloves Fresh garlic, peeled
• 4 cups Bone broth
• 1 tbsp Coconut Aminos
• 1 tbsp Fish sauce
• Pinch of Salt
• 4 large Eggs, whisked
• 2 Green onions, sliced for garnish
• 4 sprigs Fresh cilantro, minced for garnish

Instructions

1. 1. In a 6 or 8 quart pot, heat the sesame oil over medium heat. Add the ginger and garlic and stir until lightly browned.
2. 2. Add the broth, coconut aminos, fish sauce and salt. Bring to a low simmer, reduce the heat to low, cover, and cook for 20 minutes.
3. 3. Slowly drizzle in the eggs while stirring the soup so the eggs cook instantly in ribbons as they hit the broth.
4. 4. Garnish with green onions and cilantro and serve hot.
5. ** Add shredded cooked chicken to this soup for a complete meal.

Easy Shrimp and Crab Cakes

Ingredients

• 1/4 cup butter, room temperature
• 1 (5 ounce) jar Kraft Old English cheese spread
• 1 1/2 teaspoons mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 jalapeno, seeded and chopped
• 1/2-1 teaspoon Old Bay Seasoning
• 2 (6 ounce) cans lump crabmeat, drained and chopped
• 1 (4 ounce) can shrimp, rinsed and chopped
• 6 English muffins, split (wheat is best, regular ones get soggy)
• 1/2 cup mayonnaise
• 1 -2 tablespoon horseradish
• 2 tablespoons seafood cocktail sauce or 2 tablespoons ketchup
• 3/4 teaspoon chili-garlic sauce (optional)

Instructions

1. Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
2. Add crab and shrimp.
3. Spread onto muffins (I use quite a bit).
4. Freeze on cookie sheet. When frozen put in zip-lock baggies.
5. Bake frozen in 400 degree oven for 12 minutes.
6. Broil on low for 3 to 5 minutes until browned on top.
7. Cut into fourths, serve with my sauce, cocktail or tarter sauce.

Meatball pasta bake

Ingredients

• 1 400g tin of chopped tomato
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp oregano, chopped
• 1 tbsp of red pesto
• 250g of broccoli, chopped into even florets
• 80g of cheddar, grated
• 20g of Parmesan, grated
• 1 tsp butter, for greasing
• 4 tbsp of olive oil
• 1 pinch of salt
• 400g of pork mince
• 4 slices of white bread, broken up
• 1 egg
• 1 tbsp of parsley, chopped
• 1/2 tsp garlic, chopped
• 1 tbsp of barbecue sauce
• 1 pinch of salt
• 1 pinch of pepper
• 250g of penne pasta
• 1 pinch of salt

Instructions

1. Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
2. Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
3. Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
4. Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
5. Mix all the meatball ingredients together with a large spoon. Shape into small balls
6. Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
7. Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
8. Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
9. Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
10. Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
11. Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Grilled Chicken Tostadas

Ingredients

• 4 boneless skinless chicken breast halves (6-oz. each)
• 1 tablespoon fresh lime juice
• 1 tablespoon taco seasoning mix
• 1/2 teaspoon sugar
• cooking spray
• 6 flour tortillas (8-inch size)
• 6 cups packaged coleslaw mix
• 1 (7 ounce) can green chili salsa
• 4 cups tomatoes, chopped
• 1/4 cup ripe olives, sliced
• 1 1/4 cups fat-free refried beans (I prefer black bean)
• 1/2 cup feta cheese, crumbed (or cotija cheese)
• 6 tablespoons reduced-fat sour cream
• 1/4 cup fresh cilantro leaves
• 1/4 cup unsalted pumpking seeds, toasted (optional)

Instructions

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

• 8 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon olive oil
• 8 ounces breakfast sausage links (about 5 links)
• 1 cup chopped yellow onion (from 1 medium onion)
• 1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
• 4 ounces mild cheddar cheese, shredded (about 1 cup)
• 1 cup water
• Sour cream, for serving

Instructions

1. Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
2. Set the Instant Pot to "Sauté." Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
3. Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
4. Carefully release the pressure valve according to manufacturer's instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.

Easy Make Sandwich

Ingredients

• 2 Slices Bread
• 3 Slices Roast Beef
• 3 Slices Pastrami beef
• 2 Slices Muenster cheese
• 2 Slices Tomatoe Lightly salted
• 1 Spoonful Mayonnaise Optional
• 1 Spoonful Dijon mustard Optional

Instructions

1. Put everything on the bread. You choose which way!

Unwrapped sandwich on a stick with fruit

Ingredients

• 1 slice Bread Dut in fourths
• 1 slice Cheddar cheese Dut in fourths
• 4 slices Ham folded
• lettuce leaves
• 4 Cherry tomatoes
• 1 Egg hard boiled
• 4 advocado chunks
• 1 kiwi
• 2 Strawberries
• 4 blue berries
• 1 cheese stick for Chante

Instructions

1. 1. Alternate threading all ingredients onto a Popsicle stick or skewer
2. 2. Serve with a generous amount of nuts and fruit

Breakfast Burritos

Ingredients

• 8 large Eggs
• 2 tablespoons 2% Milk
• 1 tablespoon Olive oil
• 1 tablespoon Garlic minced
• 1 whole Red bell pepper chopped
• .5 whole Onion chopped
• 4 slices center-cut bacon cooked
• .5 teaspoon Salt
• .5 teaspoon Black pepper
• 4 whole Multigrain flatbreads
• .5 cup Mexican blend cheese shredded

Instructions

1. In a large bowl, whisk eggs and milk. Set aside.
2. Heat olive oil and garlic in a medium skillet set over medium-high heat.
3. Add red pepper and onion, and sauté 3–5 minutes, or until onions begin to turn translucent. Add eggs, reduce heat to medium and cook another 3–5 minutes, or until eggs are set.
4. Place 1/4 of the egg mixture and a piece of bacon on top of each flatbread. Sprinkle with cheese. Enjoy immediately, or wrap tightly in plastic wrap or foil to take on the go.

Blueberry-Apple Cobbler with Almond Toppin

Ingredients

• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 5 cups fresh or frozen unsweetened blueberries
• 1 -1/4 cups shredded peeled apples (about 2 medium)
• 2 tablespoons lemon juice
• BISCUIT TOPPING:
• 1 -3/4 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter cubed
• 1/2 cup half-and-half cream
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• ALMOND CRUMBLE:
• 1/2 cup sliced almonds coarsely chopped
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons cold butter

Instructions

1. In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Add the blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
2. For biscuit topping, in a small bowl, mix the flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk the cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit.
3. For almond crumble, in another bowl, combine the almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
4. Bake at 375? for 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack for 30 minutes before serving.

Best Taco Casserole

Ingredients

• 6 ears Fresh corn
• 2-3 tablespoon Mayonnaise
• 2-3 tablespoon Mexican crema
• 7 tablespoons fresh lime juice
• 2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• To taste Salt & pepper
• As needed Vegetable oil
• 1 cup Queso fresca
• 1 bunch Fresh Cilantro, chopped
• 1.5-2 pounds lean ground beef
• 1/2 head red cabbage
• 1 package taco seasoning
• 1 small white onion
• 1 clove garlic
• 1 teaspoon cumin
• 2 oz canned green chiles
• 2 cups cooked white rice
• 1/4 cup red sofrito
• 15 oz canned black beans
• 1 fresh jalapeño pepper
• 1 small red onion
• to taste Garlic powder
• to taste Onion powder
• 8 Ripe avocados
• 2 Roma tomatoes
• 1 bunch radishes

Instructions

1. 1) Prepare the Mexican street corn
2. -Shuck & clean corn. Brush with vegetable oil. Grill on high heat, turning every 2-3 minutes until slightly charred on all sides. Allow to cool. Cut kernels off the cob.
3. -Combine kernels, mayonnaise, crema, 1 tablespoon lime juice, 1 tsp. chili powder, cayenne pepper, 1/4 c. queso fresca, and 1/4 c. cilantro. Salt and pepper to taste.
4. 2) Prepare the beef
5. -Chop red cabbage. Brown meat with cabbage until meat is cooked through. Add taco seasoning and a few tablespoons of water; stir and cook for a few more minutes until liquid is absorbed/evaporated. Allow to rest.
6. 3) Prepare the rice and beans
7. -Dice and cook onion until translucent. Mince garlic and stir in. Add cumin, 1 tsp. chili powder, and green chiles. Cook for 2 minutes. Stir in rice and beans; cook until warmed through. Add sofrito and stir until well blended. Season with salt and pepper.
8. 4) Prepare the guacamole
9. -Seed, scoop, and smash the avocados until chunky. Finely dice red onion. Seed and finely dice jalapeño and tomatoes. Add onion, jalapeño, and tomatoes to avocados. Add 6 tablespoons of lime juice and 1/4 c. cilantro. Add salt, pepper, garlic powder, and onion powder to taste. Stir until well mixed.
10. 5) Prepare radishes by washing and finely dice them.
11. 6) Layer ingredients
12. -In a 13"x9" casserole dish, layer rice and beans, then meat mixture, then corn mixture, then radishes, then guacamole. Top with remaining queso fresca.
13. 7) Eat! This can be eaten at basically any temperature. It can be scooped into tortillas, eaten on chips, etc.

Easy Chocolate Chip Bars Recipe

Ingredients

• 1 cup (2 sticks) butter (softened, in a room temperature)
• 1 cup firmly packed light brown sugar
• 1 tsp vanilla
• 2 cups flour
• 1/8 tsp salt
• 6 oz chocolate chips
• 1 cup pecans

Instructions

1. Preheat oven to 350F.
2. Beat butter, sugar and vanilla with electric mixer on medium speed until well blended.
3. Mix flour and salt in a separate bowl.
4. Add to butter mixture; mix well.
5. Stir in chocolate chip and pecans.
6. Press mixture into ungreased 15x10x1 inch baking pan.
7. Bake 20 to 25 minutes, or until lightly browned.
8. Cool for 5 minutes
9. Cut into 40 bars while still warm.

Creamy Chicken and Dumplings, Lhj

Ingredients

• 1 c All-purpose flour
• 2 md Zucchini; diced
• 4 Chicken thighs; boned and
• 1/4 ts Thyme
• 1/4 c Thinly sliced green onions
• 1/2 c Buttermilk
• 1/4 c White wine
• 1/4 ts Baking soda
• 2 tb Vegetable shortening
• 3 md Onions; diced
• 14 1/2 oz Chicken broth; canned,
• 2 c Sliced carrots
• 1 c Skim milk
• 1 tb Cornstarch
• 1 ts Baking Powder
• 1/4 ts Salt
• 1 c Frozen whole kernel corn;
• 1/4 ts Black Pepper freshly ground
• 1 lb White mushrooms; quartered
• 1/4 ts Salt
• 1/4 ts Black Pepper freshly ground

Instructions

1. 1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes. Uncover; cook 5 to 7 minutes longer, stirring occasionally, until lightly browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a simmer and cook 10 to 12 minutes more until carrots are tender. 2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk until just moistened; stir in remaining ingredients just until blended. 3. Stir cornstarch into wine in small cup; stir into stew with zucchini. Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18 minutes until dumplings are cooked through. *To defat chicken broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon. Prep time: 20 minutes Cooking time: 50 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" on Dec 2, 1997

2 Dollar All-American Breakfast (But Cheaper)

Ingredients

• 2 lbs Yukon Gold Potatoes, peeled and quartered
• Water
• Salt
• Pepper
• 2-3 Tbsp Vegetable Oil
• 2-3 Tbsp Additional Vegetable Oil
• 1.75 cup All-Purpose Flour
• 1 tsp Salt
• 1 Tbsp Granulated Sugar
• 1 Tbsp Baking Powder
• 1.25 cup Whole Milk
• 1 Egg
• 1 Tbsp Vegetable Oil
• 1lb Ground Pork
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• 2 tsp Ground Sage
• .5 tsp Red Pepper Flakes
• .5 tsp Allspice

Instructions

1. For your potatoes, peel and cut your Yukon gold potatoes in halves or quarters. Place them into a pot and add enough water to cover. Season generously with salt and place on the stove over medium-high heat and cook for 8-10 minutes or until soft. Drain your potatoes and let them sit and cool long enough until the outside is nice and dry.
2. Take a baking dish and generously coat the bottom with about 2-3 tablespoons of vegetable oil. Add in your potatoes then rough them up with the bottom of a cup. Cover them with an additional 2-3 tablespoons of vegetable oil and toss to thoroughly coat. Season generously with salt and pepper, then place in an oven set to 425 degrees Fahrenheit for about 30 minutes; taking them out once or twice to toss and turn.
3. For your pancakes, take a medium-sized bowl and add in all-purpose flour, salt, granulated sugar, and baking powder. Whisk together until combined.
4. In a separate bowl, you’ll need whole milk, egg, and whisk in vegetable oil.
5. Next, whisk in your wet ingredients into your dry ingredients and continue mixing until you have a nice and even batter.
6. Heat a griddle or a non-stick pan over medium heat until nice and hot. Spray or grease with vegetable oil and pour in a heaping ¼ cups scoop of batter. Let that cook for about 2 minutes or until it’s halfway cooked and the bottom is a nice golden brown color.
7. Carefully flip and repeat on the other side. Repeat this whole process with your remaining batter.
8. For your meat, take about 1 pound of ground pork and add in your spices consisting of garlic powder, kosher salt, ground sage, red pepper flakes, and allspice. Mix it all together and thoroughly mix it in with the pork.
9. Form your pork into 2 ½ inch wide discs that are about ½ inch thick.
10. To cook, simply heat up a very lightly oiled pan over medium-high heat. Place 4 patties in the pan at a time and sear for 2-3 minutes or until you get a nice deep brown crust. Flip and repeat on the other side.
11. To cook your eggs, heat up a non-stick pan over medium heat, adding just enough vegetable oil to coat the bottom. Add in your eggs about 2-3 at a time, avoiding them touching each other.
12. Once they cook enough of the white to hold being slid around the pan, simply spoon the hot oil over the egg whites until they are fully cooked through. Season with salt and pepper.
13. To assemble your breakfast, arrange in any orientation you’d like.

Kid's Sack Lunch

Ingredients

• 4 slices Bread
• 2 slices Deli Turkey
• 2 teaspoon Mayonnaise
• 2 bag lunch chips
• 2 Fruit Cup
• 2 Juice Box

Instructions

1. for a school sack lunch

Easy Mini Pot Pies

Ingredients

• 1 Tablespoon olive oil
• ¼ medium onion (diced)
• 6 baby carrots (chopped)
• 1 small zucchini (diced)
• 1 small yellow squash (diced)
• 2 cups frozen green beans
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic pepper
• 10.05 ounce cream of onion soup
• ¼ cup shredded cheese (I used a Colby Jack blend)
• 2 cans refrigerated biscuits (two 16.3 oz Pillsbury Grands Homestyle biscuits)

Instructions

1. Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
2. Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
3. Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
4. Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
5. Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
6. Spoon the veggie mixture evenly into each cup.
7. Bake for 12-15 minutes or until set and slightly golden brown.
8. Let them cool for a few minutes before removing from cupcake pan.

Cambodian Breakfast Noodles

Ingredients

• 1 rack baby back ribs (1 1/2 pounds), rack cut in half
• 1 Granny Smith apple, cored and cut into 1-inch pieces
• 2 small heads of garlic, cloves peeled and crushed
• 4 ounces fresh ginger, peeled and coarsely chopped
• 1 medium onion, chopped
• 1/3 cup Asian fish sauce
• 2 teaspoons instant dashi powder
• 1 teaspoon Chinese five-spice powder
• 8 ounces thin rice noodles
• Boiling water
• 6 ounces Broccolini or Chinese broccoli, trimmed and cut into 1 1/2-inch pieces
• Thinly sliced scallions and jalapeño, for serving
• Mint, basil and cilantro leaves, for serving

Instructions

1. In a large pot, cover the ribs, apple, garlic, ginger and onion with 3 quarts of water and bring to a boil over high heat, then simmer over moderately low heat until the ribs are very tender and the liquid is reduced by half, about 2 hours. Transfer the ribs to a work surface and let cool slightly, then cut the rack into individual ribs.
2. Strain the broth through a fine-mesh sieve into a heatproof bowl, discarding the solids. You should have 6 cups of broth; add water if needed. Return the broth to the pot and stir in the fish sauce, dashi and five-spice powder. Bring to a simmer over moderately high heat, then keep warm over very low heat.
3. Meanwhile, in a large baking dish, cover the noodles with boiling water and let stand until softened, about 20 minutes. Drain well.
4. In a large saucepan of salted boiling water, blanch the Broccolini until crisp-tender, about 2 minutes. Drain well; pat dry.
5. Transfer the noodles to 4 bowls and ladle the broth over them. Top with the ribs and Broccolini. Serve with thinly sliced scallions and jalapeño, as well as mint, basil and cilantro leaves.

Chicken and Egg Salad Sandwich Lunch BO

Ingredients

• .5 chicken breast
• .75 egg hard-boiled
• .5 tablespoon Mayonnaise
• .25 tablespoon curry powder
• 1 tablespoon fresh basil
• .25 teaspoon salt
• 1 cup split pea soup
• 2 slices Bread

Instructions

1. Bake the chicken in the oven at 365 degrees for abut 20 minutes.
2. Boil the eggs for 8 minutes.
3. Cut chicken and egg into small bite-sized pieces.
4. Mix the mayonnaise with the curry powder, adjusting the curry to taste.
5. Combine salt and basil with chicken and mayonnaise mixtures. Blend well.
6. Cool in fridge for 10 minutes.
7. Serve on toast with warmed soup.

Breakfast Wraps

Ingredients

• 1 c fresh mushrooms Sliced
• 1 1/2 c Egg substitute
• 1/4 ts Black Pepper freshly ground
• 1/2 c Onions chopped
• 1/2 c Salsa
• 1/2 c Low-Fat HEALTHY CHOICE
• Vegetable cooking spray
• 1 10-oz package Frozen chopped spinach
• 10 Fat-free flour tortillas
• 3 Garlic minced
• 6 oz kielbasa Finely chopped, HEALTHY
• 1 Bottle roasted red bell

Instructions

1. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add kielbasa and onion; saute 2 minutes. Add spinach and next 5 ingredients; saute 2 minutes. Add egg substitute and mozzarella shreds to skillet, and cook 10 minutes or until mixture is set, stirring mixture occasionally. Warm tortillas according to package directions. Spoon about 1/2 cup egg mixture down center of each tortilla, and roll up. Yield : 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0 gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4 gr. NOTES : From Choices for Living - the magazine of Healthy Choice MAKE AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let cool. Wrap cooled sandwiches, individually, in heavy-duty plastic wrap. Store in refrigerator up to 4 days or freeze up to 1 month. Allow frozen sandwiches to thaw overnight in refrigerator. Microwave chilled sandwiches, still wrapped, at HIGH for about 45 minutes or until warm, turning once. Recipe by: Choices for Living Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999,

RAW breakfast mix

Ingredients

• 1 medium/large apple
• 1 medium pear
• 1 large celery stalk
• handful of spinach
• 2 tablespoons raisins or currants
• 2 tablespoons almonds (can sub walnuts or pecans)
• 1/2 teaspoon cinnamon (optional)
• 1 teaspoon agave (optional)
• 2 tablespoon hemp seed

Instructions

1. Cut the seeds out of the apple and pear. In a food processor, pulse the nuts and raisins until chopped up coarsely. Then add the rest of the ingredients and process until slightly chunky (dont process too long because then it will turn soupy and it wont be as enjoyable to eat!)
2. Its really so yummy. You can also sprinkle some flaxseed on there if you want something a little extra. Omit the agave and/or raisins if too sweet.

Healthy Lunchbox Stuckey 8TAF5 Sem 1 2022

Ingredients

• 12 slices Wholemeal Bread
• 14 wholemeal wraps
• 4 nori sheets
• 4 Cups Cooked rice in half cup bags
• 3 cucumbers cut in quarters
• 3 1/2 Carrots cut in quarters
• 1 stick celery cut in half
• 1/2 capsicum not if we don't have it
• 15 leaves baby spinach 2 bags of 7 leaves
• 22 leaves cos lettuce if small (or half if big)
• 1/2 small beetroot
• 54 grapes aprrox (not more than one bag)
• 4 Apples in halves
• 2 Avocado quartered
• 30 cherry tomatoes in bags of 3?
• 330g Cheese in 30g bags please
• 1 cup tinned corn 1/4 cup each
• 3 eggs boiled
• 950 grams chicken breast in 50g bags (19)
• 1 teaspoon Soy sauce
• 2 tablespoons Mayonnaise
• 1/2 teaspoon honey
• 1 tsp minced garlic
• 1 tablespoon Rice vinegar I can bring if we don't have
• 1/2 tablespoon lemon juice
• 2 cups Olive oil approx

Instructions

1. As per own recipe

Egg & Biscuit Sandwiches with Tomato Jam

Ingredients

• 4 c. all-purpose flour, spooned and leveled, plus more for working
• 4 tsp. baking powder
• 1 1/2 tsp. kosher salt
• 1 tsp. baking soda
• 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces
• 3 tbsp. chopped fresh chives
• 12 oz. Cheddar, grated (about 1 1/2 cups), divided
• 1 1/2 c. buttermilk
• 1 tbsp. olive oil, divided
• 8 slices country-style breakfast ham
• 8 large eggs
• 1/2 c. Spicy Tomato Jam

Instructions

1. Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Add chives and 4 ounces Cheddar. Add buttermilk and stir until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
2. With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Using a 3-inch round cutter or wide-mouth mason jar, cut 8 to 10 biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes. Bake until golden brown, 18 to 20 minutes. Once cool enough to handle, split biscuits in half.
3. Heat 1/2 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add 4 slices ham and cook until seared on one side, 30 seconds to 1 minute. Flip, and top each with remaining Cheddar, dividing evenly. Cook, covered, until cheese is melted, 30 seconds to 1 minute. Transfer to bottom halves of 4 biscuits. Repeat with remaining oil, ham, cheese, and biscuits. Cook eggs, in two batches, to desired doneness; place on top of ham.
4. Spread 1 tablespoon Spicy Tomato Jam on the top half of each biscuit and sandwich each with a bottom half. Serve immediately.

Basic Hawaii Mac Salad

Ingredients

• 1 lb elbow macaroni
• 1/4 cup carrot, finely chopped
• 1/4 cup onion, very finely minced
• 1/2 cup Best Foods Mayonnaise
• 1/4 cup milk
• 1 tablespoon sugar (to taste)
• salt
• fresh cracked black pepper
• paprika (optional)
• 1 tablespoon vinegar (or more) (optional)

Instructions

1. 1. Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).
2. 2. Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).
3. 3. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
4. 4. Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. Salt and pepper, to taste. Stir well; refrigerate.
5. 5. Chill before serving.

CHAPMAN BREAKFAST CASSEROLE

Ingredients

• 2 pound Sausage links
• 3/4 tablespoon Dry mustard
• 8 slices Bread trimmed and cubed
• 1 8-oz can Sliced mushrooms drained
• 3/4 pound Cheddar cheese grated
• 1 10 3/4 oz Cream of mushroom soup
• 4 ea Eggs
• 1/2 soup can milk
• 2 1/4 cups milk
• 2 tablespoon Butter

Instructions

1. Fry sausage and cut into bite-size pieces. Arrange bread in greased 9x13 inch pan. Cover with cheese. Scatter sausage over cheese. Beat eggs with milk and mustard and add mushrooms. Pour over top. Cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with milk and pour over top. Dot with butter. Bake at 325 degrees for 1 hour. (Place a cookie sheet on lower oven shelf to catch spills.) NOTES: Makes 6 servings. Posted: 7/25/2005

Nat's Version of Crock Pot Easy Pad Thai

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup salsa (any kind)
• 1/2 cup peanut butter (I use crunchy)
• 1 lime, juice and zest of
• 2 tablespoons soya sauce
• 1 teaspoon grated fresh ginger
• 3 cloves grated fresh garlic
• 1/4 cup coconut milk (I've made it without)
• 8 ounces mushrooms (sliced)
• 1 red bell pepper, chopped (optional)
• 1 yellow bell pepper, chopped (optional)
• 1 cup chopped snow peas (optional)
• 1 cup bean sprouts
• 1/4 cup peanuts (crushed)
• fresh cilantro
• salt and pepper
• egg noodles (cooked)

Instructions

1. Heat crock to med.
2. Cut chicken into chunks.
3. Heat frying pan on high.
4. Sear chicken, throw into crock pot.
5. In a bowl mix:.
6. Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
7. Pour over chicken.
8. Salt and Pepper to taste.
9. Put lid on crock.
10. After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
11. When at a slow simmer, add mushrooms.
12. After another hour, add chopped bell peppers and chopped snow peas.
13. Should have about and 45 minutes to an hour left to cook.
14. Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
15. Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ) I've added a bit of chicken broth to it, to make it "smoother".

Mini Sandwich Bites

Ingredients

• 2 slices Plain White Bread
• 2 slices American Cheese Singles

Instructions

1. 1. Cut bread crust off slices
2. 2. Cut each bread into fourths
3. 3. Cut cheese into fourths to fit
4. 4. Place cheese and bread in sandwich form
5. 5. Add tomato or lettuce if wanted(optional), just cut to fit

Kid-Friendly Vegan Pancakes Recipe by Tasty

Ingredients

• 2 cups flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 2 cups almond milk
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla
• vegan chocolate sandwich cookie
• strawberry
• banana
• blueberry
• blackberry

Instructions

1. Preheat oven to 400ºF (200ºC)
2. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
3. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
4. Pour the liquid mixture into the dry mixture and whisk until smooth.
5. Let batter rest for 5 minutes.
6. Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
7. Add toppings of your choice
8. Bake for 15 minutes
9. Freeze for up to 1 month or serve warm with maple syrup.
10. Enjoy!

Farmers Breakfast

Ingredients

• 4 Bacon; strips, cubed
• 4 Potatoes; medium
• 3 tb milk
• 1 c Ham; cooked, small cubes
• 1/2 ts Salt
• 2 Tomatoes; medium, peeled
• 3 Eggs; large
• 1 tb Chives; chopped

Instructions

1. Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Tiny Taco Salads (Hungry Girl Recipe)

Ingredients

• 12 small wonton wrappers
• 1 cup ground-beef style soy crumbles frozen
• 1/2 cup fat-free refried beans
• 1 teaspoon taco seasoning
• 1 1/2 cups lettuce shredded
• 1/2 cup shredded reduced-fat cheese mexican
• 1 tablespoon sliced black olives chopped
• 6 tablespoons chunky salsa or pico de gallo
• 2 tablespoons fat-free sour cream

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12 cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray.
3. Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.
4. Once completely cool, place baked wonton shells on a plate or tray and set aside.
5. In a microwave-safe bowl, combine soy crumbles, refried beans, and taco seasoning. Microwave for 1 1/2 minutes, or until hot. Stir well and set aside.
6. Evenly distribute shredded lettuce among wonton shells, 2 tbsp each. Top lettuce with soy-crumble mixture, about 1 tbsp. per shell. Evenly distribute cheese and chopped olives among the shells.
7. Finish off each mini taco salad with 1/2 tbsp. salsa and 1/2 tsp. sour cream.
8. Serve and enjoy!
9. MAKES 6 SERVINGS
10. Serving Size: 1/6th of recipt (2 taco salads)
11. Calories: 119
12. Fat: 2.5g
13. Sodium: 446mg
14. Carbs: 15.5g
15. Fiber: 2.5g
16. Sugars: 1.5g
17. Protein: 8.5g

On-The-Go Breakfast Egg Rolls

Ingredients

• 1 (8 ounce) carton egg whites (shells removed) or 6 eggs (shells removed)
• 1/3 cup nonfat milk or 1/3 cup milk
• 1 teaspoon garlic pepper seasoning
• 1/2 teaspoon cayenne pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 4 ounces turkey sausage (or turkey bacon or regular bacon, even veggie bacon or veggie sausage) or 4 ounces sausage, cooked and chopped in small pieces (or turkey bacon or regular bacon, even veggie bacon or veggie sausage)
• 8 egg roll wraps
• 1 cup reduced-fat monterey jack cheese (optional) or 1 cup monterey jack cheese, shredded (optional)
• 4 tablespoons asiago cheese
• non-fat cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. On the stove, heat a large skillet greased with cooking spray to medium high.
3. Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner.
4. Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.
5. Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!

New England Chowder - from Fred and Mary

Ingredients

• 4 cans Premium clams chopped
• 4 slices thick bacon diced
• 1 large onion diced
• 1 cup celery chopped
• Kosher salt
• 1+1/2 pounds Yukon gold potatoes 1/2 inch cubes
• 3 tablespoons Flour
• 1+1/2 cups whole milk
• 1+1/2 cups heavy cream
• 1/4 teaspoon Fresh Thyme
• 2 bay leaves
• 1-2 shakes Tabasco sausce
• Extra virgin olive oil

Instructions

1. 1). Drizzle a few drops of olive oil into the clam pot and toss in the bacon. Fry until crispy.
2. 2). Toss in the onions and season lightly with salt. Cook until onions are aromatic, but have no dark color.
3. 3) Add potatoes and celery, then cook for 5-8 minutes.
4. 4). Sprinkle the flour over the mixture and stir to combine.
5. 5). Gradually whisk in the clam juice until there are no lumps of flour.
6. 6). Whisk in the milk and cream.
7. 7). Add thyme and bay leaves.
8. 8). Bring to a boil.
9. 9). Reduce heat to simmer until the potatoes are tender, 10-15 minutes.
10. 10). Toss in the clams and continue to simmer 5-10 minutes.
11. 11). Taste and add additional salt if needed.
12. 12). Add tabasco sauce.

Easy Chocolate Chip Cookies

Ingredients

• 8 tablespoons (113g) unsalted butter room temperature
• 1/3 cup plus 1 tablespoon (85g) granulated sugar
• 1/3 cup (71g) light brown sugar or dark brown sugar packed
• 1/2 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (28g) milk optional for cakier cookies
• 2 cups (227g to 340g) chips nuts and/or dried fruit optional

Instructions

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda till well combined and lightened in color., Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth., Add the flour, mixing it in completely., If you're making cookies using chips, nuts, etc, beat in the milk, then the add-ins. If you're making plain cookies, without add-ins, omit the milk., Drop the cookies by the generous tablespoon onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here., Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary). The cookies should be a light golden brown, and a bit darker around the edges. For softer cookies, bake the shorter amount of time; for crunchy cookies, bake longer., Remove the cookies from the oven, and cool right on the baking sheets., Store these chocolate chip cookies airtight at room temperature for several days. Freeze for longer storage.

3 Points Plus - Greek Eggplant and Chicken Casserole

Ingredients

• olive oil flavored cooking spray
• 2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
• 3/4 teaspoon table salt
• 1 lb extra lean ground chicken breast
• 1 cup onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons parsley, fresh, chopped
• 1/3 teaspoon dried parsley
• 1/3 teaspoon chives, dried
• 1/3 teaspoon dried tarragon
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper, freshly ground
• 28 ounces canned diced tomatoes
• 2 tablespoons canned tomato paste
• 6 ounces soyakaas grated parmesan style soy cheese (about 3/4 cup)

Instructions

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
3. Meanwhile, coat a large skillet with cooking spray; over medium-high heat.
4. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes.
5. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more.
6. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat.
7. Cook until herbs and spices are fragrant. about 1 minute.
8. Add tomatoes and tomato paste; bring to a simmer.
9. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes.
10. Transfer mixture to a large bowl and set aside.
11. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat.
12. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet.
13. Cook, until golden brown, about 2 minutes per side.
14. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan.
15. Top eggplant with chicken mixture; top with 1/4 cup of grated topping.
16. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
17. Bake until top is golden brown and filling is hot, about 45 minutes.
18. Let stand 10 minutes, slice into 8 pieces and serve.

Cheap and Healthy Meals

Ingredients

• 1 dozen eggs ($4)
• 1/2 (120ml) cup milk (($1)
• Cooked vegetables of choice (about 1 cup total) ($4)
• 1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
• 2 Tbsp (24g) butter $.50)
• Salt and pepper to taste
• 12 oz chorizo (3 dollars)
• 3/4 tsp (2g) red pepper flakes .10 cents
• 4 cloves garlic toasted .20 cents
• 1/2 cup (120ml) water
• 2 cans white navy beans (2.50)
• 3 cups 75g baby spinach 2.00
• 17.6 oz (500g) Container crushed tomatoes 2.75
• Bread (4.00)
• 1lb spaghetti ($1.50)
• Salt to taste
• 1/4 cup plus 2 tablespoons olive oil ($3.00)
• 4 cloves garlic (.20 cents)
• 1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
• 1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

1. In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
2. In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
3. Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
4. Place into a 350F oven for 25 minutes.
5. Let cool before serving.
6. In a medium size pot, cook chorizo over medium heat until it starts to brown.
7. Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
8. Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
9. Add in baby spinach and let wilt then add in white navy beans.
10. Stir and let everything sit until evenly cooked through.
11. Toast a piece of bread, spread on some butter and top with beans.
12. Serve.
13. In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
14. Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
15. For the pasta, fill a pot with water, season with salt, and bring to a boil.
16. Add in the spaghetti and cook until done. Reserve some pasta water before draining.
17. In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
18. Add pasta to the pan and toss thoroughly to coat.
19. Add in the pasta water and toss thoroughly once more.
20. Adjust salt levels and add chopped parsley. Mix to combine.
21. Serve on a plate with chicken and optional roasted vegetables.

Southwest Cobb Salad with Chicken or Shrimp with Cilantro Dressing

Ingredients

• 1 cup Romaine hearts chopped
• 1 cup Cherry tomatoes sliced
• 1 cup Avocado sliced
• 1 cup Fire-roasted corn (Trader Joe's)
• 1 cup Bacon Bits (Costco)
• 1 cup Blue Cheese or Shredded Cheese
• 1 cup Hard boiled eggs Sliced
• 1 cup Black beans
• Tortilla Strips Salad Toppers
• 1 cup Grilled Chicken or Shrimp Cubed
• Cilantro Dressing
• Handful Cilantro
• 1-2 Garlic Cloves or Minced
• 1/4 Cup Lime Juice
• 1/2 cup Sour cream
• 1/2 cup Mayonnaise

Instructions

1. For a Salad Bar
2. 1. Put each ingredient in a separate bowl.
3. Cilantro Dressing
4. Just throw a handful of cilantro and garlic in food processor.
5. Add lime juice (about 1/4 cup)
6. Add 1/2 cup sour cream
7. Add 1/2 cup Mayo.
8. Salt To taste.

Luby's Cafeteria Old-Fashioned Egg Salad

Ingredients

• 1 head iceberg lettuce, cut into 1 1/2-inch cubes
• 4 hard-boiled extra-large eggs, cut into thin slices
• 3/4 cup sweet onion, thinly sliced
• 1/2 cup olives or 1/2 cup pimento stuffed olive, sliced
• 3/4 cup mayonnaise
• 1/4 cup French dressing, store bought preferred

Instructions

1. In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
2. Toss lightly.
3. Garnish with remaining eggs, onions, and olives.
4. Cover and chill.
5. In small bowl, mix mayonnaise and French dressing until well blended.
6. Drizzle over salad.

One-Pan Chicken Parmesan Pasta

Ingredients

• 4 tablespoons of olive oil (divided)
• 2 cloves of garlic (diced)
• 1/2 of a medium onion (diced)
• 1 pound of boneless skinless chicken breasts (diced into 1 inch pieces)
• 1 28 oz can of whole peeled tomatoes
• 1 8 oz can of tomato sauce
• 1 14.5 oz can of low-sodium chicken broth
• 1/2 pound of uncooked rotini pasta (about 2 1/2 cups)
• 2 cups of freshly shredded mozzarella cheese
• 1/2 cup of freshly shredded parmesan cheese
• 1 cup of dried panko Japanese-style bread crumbs
• kosher salt and pepper
• flat leaf parsley for garnish

Instructions

1. In a 3 qt saute pan, saute onions and olive oil until onions start to soften.
2. Season chicken with 1/2 teaspoon of kosher salt and pepper to taste.
3. Turn pan heat to medium high and brown chicken pieces.
4. Turn heat down and add garlic to pan. Continue cooking 1-2 minutes more.
5. Use kitchen shears to break up canned tomatoes in the can.
6. Add tomatoes, tomato sauce, chicken broth and pasta to pan.
7. Bring mixture to a simmer, cover and reduce heat to low.
8. Cook covered for around 15 minutes or until pasta is tender.
9. Season with additional salt and pepper to taste, I used 1/2 a teaspoon of kosher salt and several turns of black pepper.
10. Stir in mozzarella cheese and parmesan cheese.
11. In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil.
12. Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
13. Garnish with fresh flat leaf parsley.

Tuscan Breakfast Scramble

Ingredients

• 4 Eggs
• 3 slices Bread cubed (artisan bread, sourdough or similar)
• 1 cup Parmesan freshly grated
• 1/2 cup Onion chopped
• 1 clove Garlic minced
• 1/2 cup Roasted red peppers (from a jar) coarsley sliced
• 1/2 teaspoon Basil dried (use more if fresh)
• 1/2 teaspoon Parsley dried (use more if fresh)
• Kosher salt
• Pepper freshly ground
• milk
• 1 tablespoon Butter
• 2 teaspoons olive oil

Instructions

1. In a large skillet sweat onions over medium heat in 1/2T butter with a pinch of salt until slightly softened. Add garlic in the last couple minutes of cooking. Remove from skillet and set aside.
2. Increase heat to medium-high, add olive oil to skillet and saute bread cubes until crusty. Remove from skillet and set aside.
3. Meanwhile, beat eggs with a splash of milk, salt, pepper, basil and parsley. Add mixture to skillet and scramble. When eggs are still slightly runny add roasted red peppers, onions and garlic. Just before eggs are cooked, add cheese and mix together then fold in croutons. Served naked and enjoy.

Mexican Broiled Corn Salad

Ingredients

• 4 ears fresh corn, shucked
• 1 medium onion, cut into 1/2-inch-thick slices
• 2 red bell peppers
• 1 tablespoon chopped fresh oregano
• ½ teaspoon kosher salt, divided
• 1 cup grape tomatoes, halved
• 1 cup thinly sliced radishes
• 3 ½ tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh cilantro
• 5 tablespoons pumpkinseed kernels, toasted and divided
• 1 tablespoon chopped jalapeño pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon ground ancho chile powder
• ¼ teaspoon ground cumin
• 2 garlic cloves, crushed
• 2 ½ ounces cotija cheese, crumbled (about 2/3 cup)

Instructions

1. Preheat broiler to high.
2. Place corn and onion on a foil-lined baking sheet. Broil 4 inches from heat for 15 minutes, turning occasionally. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on baking sheet with corn and onion. Broil an additional 13 minutes or until all vegetables are charred in spots, turning corn and onion occasionally (do not turn bell peppers). Place bell peppers in a paper bag. Fold to close tightly; let stand 10 minutes. Peel and coarsely chop peppers. Cut kernels from ears of corn. Coarsely chop onion. Place bell peppers, corn, onion, oregano, and 1/8 teaspoon salt in a medium bowl; toss gently.
3. Combine 1/8 teaspoon salt, tomatoes, radishes, 1 1/2 teaspoons oil, and cilantro in a medium bowl; toss to coat.
4. Place 2 tablespoons pumpkinseeds in a mini food processor; process until finely ground. Add remaining 1/4 teaspoon salt, remaining 3 tablespoons oil, jalapeño, and the next 5 ingredients (through garlic); process until smooth.
5. Place 1/2 cup corn mixture in each of 8 shallow bowls, and top each serving with about 2 tablespoons tomato mixture, about 1 tablespoon dressing, about 1 1/2 tablespoons cheese, and about 1 teaspoon pumpkinseeds.

Copycat Panera Bread Summer Corn Chowder

Ingredients

• 4 tablespoons unsalted butter
• ½ cup red bell pepper
• ½ cup diced green bell pepper
• 4 minced garlic cloves
• 1 medium white onion, chopped
• 1 medium jalapeño pepper, seeded and finely chopped
• ¼ cup all-purpose flour
• 5 cups low-sodium vegetable stock
• 1 ½ cups heavy cream
• 4 cups fresh sweet corn kernels
• 1 russet potato, diced
• 2 teaspoons salt
• ¾ teaspoon smoked paprika
• ½ teaspoon cracked black pepper
• ¼ teaspoon ground cayenne pepper
• 2 plum tomatoes, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 3 tablespoons chopped fresh cilantro

Instructions

1. Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.
2. Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.
3. Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.

Summer Fruit Kebabs Recipe

Ingredients

• 1 can (16 ounces) apricot halves or sliced peaches, in light syrup or juice, drained, reserving ¼ cup syrup or juice
• 1 can (8 ounces) sliced pears, in light syrup or juice, drained
• 1 can (8 ounces) pineapple chunks, in light syrup or juice, drained
• 1 can (8 ounces) Mandarin oranges, in syrup, drained
• 2 cups fresh strawberries, rinsed and stemmed
• 2 bunches mint, for garnish
• Optional: dips, nuts, coconut*

Instructions

1. Thread one of each type of the fruit onto an 8-inch bamboo skewer, or make mini-kebabs by threading 2 or 3 pieces of fruit on sturdy wooden toothpicks. Refrigerate, covered until ready to serve, for up to 4 hours. Serve the fruit kebabs on a platter, lined with mint, and with dips, nuts, and coconut, if desired
2. *Dips/Garnishes:
3. 1) Make a dipping sauce by whisking 1 cup (8 ounces) strawberry whipped cream cheese with ¼ cup reserved peach or apricot syrup or juice. Refrigerate until ready to serve. •
4. 2) Serve canned chocolate syrup as another dipping sauce.
5. 3) Serve canned sweetened coconut and chopped toasted nuts as garnishes. Tip: Coconut can be toasted in a dry skillet set over medium heat; stir continuously for about 3 minutes until golden and fragrant.
6. Nutritional Information Per Serving: (without dips, coconut, nuts, and mint): Calories 90; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 5mg; Carbohydrates 23g; Fiber 2g; Protein 1 g, Vitamin A 25%DV**; Vitamin C 50%DV; Calcium 2%DV; Iron 2%DV; ** Daily Value

Easy Fruit Salad

Ingredients

• 1 20-oz can Pineapple chunks drained, reserve juice
• 2 large Bananas firm, cut into 1/4 " chunks
• 1 cup Green grapes
• 1 15-oz can Mandarin Oranges drained
• 1 Golden Delicious Apple sliced
• 1 Red Apple sliced
• 1/2 c Sugar
• 2 tb Cornstarch
• 1/3 c Orange juice
• 1 tb Lemon juice

Instructions

1. Combine the pineapple chunks, bananas, grapes, oranges and apples in a large bowl; set aside. In a saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice: stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

Lunchbox- Kids Wings

Ingredients

• 1/2 ts Marjoram
• 1/4 c Buttermilk
• 1/2 ts Dry mustard
• 1/2 ts Salt
• 1 tb Wheat germ
• 1/4 ts Pepper
• 1 lb Chicken wings
• 1/2 c All-purpose flour
• 1 1/2 ts Paprika

Instructions

1. Along with these crunchy wings, pack carrot and celery sticks, a whole-wheat roll, an apple and fruited yogurt for lunch. If you wish to cook enough for supper the night before, just double the recipe except for the salt. Seperate wings at joints, reserving tips for stock or soup. Line baking sheet with foil; grease foil. In plastic bag, shake together flour, wheat germ, paprika, marjoram, mustard, salt and pepper. Pour buttermilk into shallow dish. Tip: if buttermilk is not available, combine 1/4 cup plain milk with 1 ts lemon juice or vinegar; let stand for 15 minutes. Working with a few at a time, shake wings in flour mixture; remove and shake off excess back into bag. Dip into buttermilk; shake again in flour mixture. Arrange on prepared baking sheet. Bake in 400F 200C oven for 35 minutes or until golden brown, turning once. Let cool. Per piece: about 60 calories, 4 g protein, 3 g fat, 4 g carbohydrate Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen [-=PAM=-]

Breakfast Burritos

Ingredients

• 1 large Potato 8 oz - boiled - peeled & cut into 1/3" dice
• 4 9-11 inch Flour tortillas
• 8 ounces Mexican Chorizio Casings removed
• 4 large Eggs
• 1 tsp water
• 1 tbsp Olive oil
• 1 cup Monterrey Jack coarsely grated (4 oz)
• 1 Avocado Sliced
• 1/4 cup Salsa Fresh or bottled

Instructions

1. Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
2. Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
3. Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
4. Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
5. Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
6. Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
7. Cooks' Note:
8. If you can't find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.

Breakfast Mac

Ingredients

• 1/2 pound dried elbow pasta
• 1/2 pound sliced bacon
• 2 cups Mac Sauce (see recipe)
• 2 cups grated extra-sharp aged cheddar
• 1/2 cup panko (Japanese bread crumbs)
• 2 tablespoons unsalted butter
• 4 large eggs
• Freshly ground black pepper
• MAC SAUCE:
• 3 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt or 1 teaspoon table salt

Instructions

1. 1. Cook pasta in salted boiling water until a little less than al dente. Drain, rinse and drain again.
2. 2. Preheat oven to 400 degrees.
3. 3. Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, then cut into bite-size pieces.
4. 4. In a large, heavy-bottomed pot, add the sauce and cheese; cook over medium heat, stirring until cheese is barely melted, about 3 minutes. Stir in bacon. Slowly stir in pasta; continue cooking, stirring continuously, until hot, another 5 minutes.
5. 5. Spoon mac and cheese into 4 individual, 5-inch-diameter ovenproof bowls. Sprinkle the panko evenly on top of each bowl. Bake until bubbly, 10 to 15 minutes.
6. 6. Meanwhile, fry the eggs: Melt 1 tablespoon butter in a large saute pan over medium-high heat. Crack 2 eggs into pan, cover, and let cook undisturbed 3 to 4 minutes, until whites are completely opaque, and the yolks are still nice and bright. Slide the eggs onto a plate and repeat with the remaining tablespoon of butter and eggs.
7. 7. Remove macs from the oven. Slide a fried egg on top of each. Top with black pepper and serve immediately.
8. MAC SAUCE:
9. 1. In a pot over medium heat, heat the milk until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.
10. 2. In a separate, heavy-bottomed pot, heat the butter over medium heat until just melted. Add the flour; whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
11. 3. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick at first, then thin as you add the full 3 cups.
12. 4. Set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes, the sauce should come together and become silky and thick. Dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt. Use the sauce immediately, or store it in the fridge for a day or two. (It will thicken in the refrigerator and may need a little more milk to thin it.)

3-Layer Chocolate Caramel Cookie Bars

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 2 tablespoons evaporated milk
• 1 tablespoon water
• 4 tablespoons cocoa powder
• 3/4 cup chocolate chips
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/2 cup evaporated milk
• 1/4 teaspoon vanilla
• 1 cup crisp rice cereal or 1 cup Rice Chex
• 3 cups mini marshmallows
• 1 tablespoon corn syrup
• 1 1/2 cups chocolate chips

Instructions

1. Cookie Layer:.
2. Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
3. Add in flour and mix until the dough starts to form a crumbly mixture.
4. Mix in evaporated milk until the dough starts to look like play-dough. Add water.
5. Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
6. Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
7. Caramel Layer:.
8. While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
9. Add brown sugar and stir on medium-high heat for 2 minutes.
10. Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
11. Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
12. Chocolate Marshmallow Layer:.
13. In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
14. Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.

Fried Chicken Sandwich With Hot Honey

Ingredients

• 2 chicken breasts, large boneless skinless cut in half, lightly pounded
• 1 1/2 cups flour
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups buttermilk
• 1 cup canola oil (for frying)
• 4 potato dinner rolls
• 1 cup bread and butter pickles
• 2 cups red cabbage, thinly sliced
• 1 onion, small, red, thinly sliced
• 2 tablespoons red wine vinegar
• 1/4 cup mayonnaise
• 3/4 cup honey
• 1 jalapeno pepper, sliced in half lengthwise
• 1 fresno chile pepper, sliced in half lengthwise

Instructions

1. Fried Chicken:.
2. In a shallow baking dish whisk together flour, paprika, salt and pepper.
3. Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
4. In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
5. Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
6. Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
7. Hot Honey:.
8. In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

Eggplant and Meat Patties Parmigiana

Ingredients

• 1/2 c Soft bread crumbs; (1 slice)
• 16 oz Can tomatoes
• 1 ts Seasoned salt
• 1 tb Sugar
• 1 1/2 lb Eggplant; washed/in
• 1/2 tb Salt
• 1 ts Dried Oregano
• 2 tb Hot olive oil
• 1 Egg beaten
• 1/2 c Onions chopped
• 1 ts Dried basil
• 1/4 c Shredded Parmesan cheese
• 8 oz Can tomato sauce
• 1/4 c Flour
• 1 1/2 lb Ground chuck
• 1/8 ts Pepper
• 1/4 ts Salt
• 4 oz Mozzarella or Provolone
• 1 Clove garlic;
• 2 tb Margarine; or olive oil

Instructions

1. Sauce: In two quart saucepan, in butter or olive ol, saute onion and garlic for 5 minutes. Add toamtoes, tomato sauce, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer, uncovered fro 10 minutes. Meanwhile, wash eggplant and cut into slices. Combine flour, seasoned salt and pepper. Coat eggplant with mixture. In hot oil in skillet, saute eggplant, a few slices at a time. Add more oil as needed . Remove as brown. Preheat oven to 350 F. Meat Patties: In medium bowl, combine ground chuck, egg, bread crumbs and salt. Shape into 8 patties, 1/2" thick. In medium skillet (can used skillet used for eggplant) , without added fat, brown meat patties on both sides. Spoon 1/2 of tomato sauce into a shallow round or oval 10" baking dish. Arrange eggplant and meat patties alternately around side of dish. Spoon rest of sauce on top. Sprinkle with grated Parmesan and top with mozzarella or Provolone cheese slices. Bake, uncovered for 20-25 minutes until cheese is melted and golden. Serving Ideas : Serve with hot bread and tossed green salad. NOTES : This is delicious!!!! Recipe by: Unknown old magazine article. Posted to MC-Recipe Digest V1 #986 by Roberta Banghart on Jan 06, 1998

65 Healthy Breakfast Ideas

Ingredients

• 1/2 cup almond flour
• 1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
• 1/2-1 cup non-dairy milk (plus more if needed)
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch of salt
• 1 tbsp unsweeteed apple sauce or maple syrup ( optional)
• 1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

1. In separate bowls: mix the wet & dry ingredients.
2. Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
3. Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
4. Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Monte Cristo Sandwiches Recipe

Ingredients

• 4 tablespoons butter, softened
• 1 tablespoon prepared mustard
• 8 slices firm textured sandwich bread
• 8 slices roast chicken
• 8 slices swiss cheese
• 3 eggs
• 1/4 cup milk
• 1/4 teaspoon salt

Instructions

1. blend 2 tablespoons butter and mustard in a small bowl until smooth
2. spread on 4 slices of bread
3. alternate slices chicken and cheese on bread
4. top with remaining 4 slices of bread
5. combine eggs, milk and salt in a medium bowl, mix with fork until well blended
6. heat remaining butter in a large skillet over medium-high heat
7. dip sandwiches into egg mixture with a large spatula, letting excess drip back into bowl
8. add sandwiches to skillet
9. fry until golden, about 2 minutes per side

Ramen Noodle Bowl

Ingredients

• 4 cups boiling water
• ½ ounce dried porcini mushrooms
• 1 smoked bacon slice
• ½ cup chopped onion
• 1 carrot, coarsely chopped
• 2 tablespoons yellow miso
• 2 tablespoons lower-sodium soy sauce
• 2 cups no-salt-added chicken stock
• 3 garlic cloves, crushed
• 1 (1/2-inch) piece ginger, cut into thin slices
• 8 ounces fresh Chinese egg noodles or ramen noodles
• 2 tablespoons dark sesame oil, divided
• 2 (4-ounce) packages gourmet fresh mushrooms
• 6 skin-on, boneless chicken thighs
• 3 large eggs
• ¾ cup thinly sliced green onion strips
• 2 tablespoons sambal oelek (ground fresh chile paste)

Instructions

1. Combine 4 cups boiling water and porcini; let stand 15 minutes. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside.
2. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; sauté 2 minutes. Combine miso and soy sauce. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 minutes or until tender. Remove from heat.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl. Add fresh mushrooms; sauté 8 minutes. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 tablespoon sesame oil to pan; swirl. Add chicken, skin-side down; sauté 7 minutes or until skin is very crisp and golden brown. Turn chicken over; sauté 2 minutes or until done.
4. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute. Remove from heat; let stand 3 minutes. Drain; rinse under cold water. Drain and peel.
5. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1/2 egg, and 1 teaspoon sambal.

Uncle Bill's Light Vegetable Soup

Ingredients

• 4 cups vegetable broth or 4 cups chicken broth
• 8 cups water
• 4 tablespoons chicken soup base or 4 tablespoons vegetable bouillon cubes
• 2 tablespoons butter
• 1 large onion, chopped small
• 1 (15 ounce) can diced tomatoes, include juice
• 3 large carrots, peeled and sliced diagonally 1/8 inch thick
• 1 large yukon gold potato, peeled and diced into 1/2 inch cubes
• 3 large garlic cloves, finely chopped
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 teaspoons chili powder (optional)
• 1/2 teaspoon hot red pepper flakes
• 1 tablespoon dried dill weed
• 1/3 cup small shell pasta
• 3 large celery ribs, cut ino 1/2 inch pieces
• 1 cup frozen tiny peas

Instructions

1. In a large cooking pot, add broth, water and chicken soup base and bring to boil.
2. In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
3. Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
4. To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
5. Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
6. Adjust seasonings to taste.
7. Serve soup hot.
8. Refrigerate any unused portions.
9. You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
10. You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

Kid's Fish Stick Casserole

Ingredients

• 12 ounces shredded frozen hash brown potatoes, thawed
• 4 eggs
• 2 cups skim milk
• 1 tablespoon dried minced onion flakes or 1 tablespoon fresh minced onion
• 1 tablespoon fresh dill, chopped
• 1 1/4 teaspoons seasoning salt, to taste
• 1/8 teaspoon pepper, to taste
• 4 ounces cheddar cheese, shredded, to taste
• 15 -18 frozen fish sticks, do not thaw

Instructions

1. Break apart hash browns with a fork and set aside.
2. Beat eggs and milk together in a large bowl.
3. Add onion,dill, seasoned salt and pepper to taste.
4. Mix in hash browns and cheese.
5. Pour egg mixture into a greased 9x13-inch casserole.
6. Set the fish sticks on top of the egg mixture- fitting them in neat rows.
7. Bake in a preheated oven at 350 F for about 50-60 minutes or until top is golden and fish flakes when poked with a fork.
8. Before serving, let rest a few minutes or it will be too hot& gloppy.

Breakfast Omlet

Ingredients

• 2 Eggs
• 2 tablespoon Bacon Turkey sausage
• 1/2 cup Diced vegetables
• Salt and pepper to taste

Instructions

1. Cook veggies add egg and meat

Classic Club Sandwich (A.K.A. "The Clubhouse")

Ingredients

• 6 celery stalks
• 2 onions
• 4 sprigsfresh parsley
• 1 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 2 lb. chicken or turkey pieces (breast and thigh)
• 1 c. mayonnaise
• 2 tbsp. green onion, thinly sliced
• 1 tbsp. fresh tarragon leaves, chopped
• 1 tbsp. fresh lemon juice
• 8 slices bacon
• 12 slices white bread, toasted
• 2 medium tomatoes, sliced
• 4 lettuce leaves

Instructions

1. Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through, about 25 minutes. Remove chicken and allow to cool.
2. Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
3. Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown, 4 to 6 minutes. Transfer bacon to a paper towel to drain.
4. Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.

Mexican Breakfast Casserole

Ingredients

• 3 oz. uncooked chorizo
• 6 oz. ground turkey sausage or pork sausage
• 1 medium onion chopped
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1 tbsp. garlic minced
• 1 cup baby spinach
• 4 slices whole wheat bread or good hearty ciabbata, cubed
• 4 eggs
• 2/3 cup skim milk
• 1/2 tsp. ground mustard
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 1/2 cup swiss cheese grated
• 1/2 cup extra sharp cheddar cheese grated
• 1/2 cup jalapeno/jack cheese grated

Instructions

1. Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
2. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
3. Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.

Bok Choy and Rice Noodle Soup with Turkey Meatballs

Ingredients

• 1/2 pound thin rice noodles
• 6 ounces low-fat firm tofu
• 1/2 pound ground turkey
• 3 tablespoons finely chopped water chestnuts
• 2 scallions, finely chopped
• 1 tablespoon minced fresh ginger
• 1/3 cup plus 1/2 cup chopped cilantro
• 2 tablespoons low-sodium soy sauce
• Salt and freshly ground white pepper
• 2 tablespoons canola oil
• 2 shallots, thinly sliced
• 7 cups chicken stock
• Red pepper flakes to tastse
• 2 teaspoons fresh lime juice
• 1 teaspoon sugar
• 1 pound baby bok choy sliced crosswise into 1/4-inch strips
• 1 tomato, cut into 1/2-inch dice

Instructions

1. 1.In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
2. 2.In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
3. 3.Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
4. 4.In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.

Pad Thai Noodle Salad

Ingredients

• 8 ounces rice noodles
• 20 to 25 medium uncooked shrimp (peeled, deveined, tails left on if desired)
• 2 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 1 thumb-size piece galangal or ginger (minced)
• 1 red bell pepper (sliced thinly)
• 1 rib celery (sliced thinly)
• 3 spring onions (sliced thinly)
• 2 to 3 cups bean sprouts
• 1 cup fresh cilantro (lightly chopped)
• 1/2 cup fresh basil (gently torn)
• 1/3 cup dry roasted unsalted peanuts (roughly chopped)
• 1/2 cup boiling water
• 1 3/4 tablespoons tamarind paste
• 1/4 cup packed brown sugar
• 1/4 cup fish sauce
• 1 to 2 tablespoons Thai chili sauce (or 1/2 to 1 teaspoon cayenne pepper or dried crushed chili)

Instructions

1. Cook the Noodles
2. Gather the ingredients.
3. Lightly boil the rice noodles until cooked to al dente .
4. Drain and rinse thoroughly with cold water. Set aside to drain while you prepare the other ingredients.
5. Make the Dressing
6. Pour the boiling water into a cup.
7. Add the tamarind paste, stirring until dissolved.
8. Add the sugar, fish sauce, and chili sauce, stirring well to dissolve the sugar. Taste-test—it should first taste sweet, then sour, spicy, and salty. Add more sugar to make it sweeter, or more chili for a spicier salad. (Note that the sugar content must be quite high to balance out the strong sourness of the tamarind.)
9. Prepare the Shrimp
10. Pour 1/4 of the dressing over the shrimp. Stir and set aside to briefly marinate.
11. Place a wok or frying pan over medium-high heat. Drizzle in the oil, then add the garlic and ginger.
12. Stir-fry to release the fragrance, 1 to 2 minutes.
13. Add the shrimp together with the marinade. Stir-fry for 3 minutes, or until shrimp have turned pink and plump.
14. Remove from the heat.
15. Assemble the Salad
16. In a large salad bowl, place the red pepper, celery, spring onion, bean sprouts , cilantro, and basil, reserving a little of the coriander and basil for garnishing later.
17. Add the stir-fried shrimp and any liquid from the pan.
18. Add the drained noodles.
19. Pour over the remaining dressing.
20. Toss everything well together. (At first, you'll have dressing left in the bottom of the bowl, but gradually the noodles will absorb it.)
21. Do a final taste-test, adding a little more fish sauce if more flavor is desired, or more chili sauce if it isn't spicy enough.
22. Portion out into bowls or plates, adding a final topping of coriander and basil, plus the chopped peanuts. More chili sauce can also be served on the side.

8TAF3 2022 Healthy Lunch Box Practical - Group A + B

Ingredients

• 10 slices wholemeal bread 2 slices per student.
• 8 Wraps
• 6 Rice Cakes 3 per student
• 4.5 cups 1 1/2 cups boiled rice 3/4 cup per student
• 2 Nori sheet Bamboo mats for rolling
• 4 Cucumbers Cut in 1/2
• 3 Carrot Cut in 1/2
• 4 Celery sticks
• 1 Capsicum Cut in 1/4
• 1 handfull Rocket
• 2 handfull Baby spinach
• 12 leaves Cos lettuce 3 leaves per student
• 2 small Beetroot Cut in 1/2 (or slices)
• 1 bag Grapes 8 grapes per student (total 40 grapes)
• 3 Apples Cut in 1/2
• 3 punnets Cherry tomatoes Total of 34, 6 per stud
• 1 C Tinned Corn 1/4 C per student = 1C
• 1 1/4 Avocado Cut in 1/4
• 150 grams Vermicelli noodles 50g per student
• 360 grams Cheese 30g per student
• 4 Boiled egg
• 150 grams Poached chicken 50g per student
• 100 grams Uncooked chicken 50g per student
• 200 grams Tuna 50g per student
• 1/4 cup Chickpeas 1/4 cup per student
• 1 1/2 tablespoon Lemon juice
• 3 tablespoons Olive oil
• 1/2 teaspoon Honey
• 4 tablespoons Mayonnaise
• 4 teaspoons Soy sauce
• 1 tablespoon Sweet chilli sauce

Instructions

1. 8TAF3 Class Collation for the healthy Lunch Box Practical.
2. Thursday 12th May- Periods 3 & 4.
3. H. Woolley

Breakfast Bowls

Ingredients

• 3 cups tater tots (medallion-shaped Crispy Crowns work best)
• 1 tablespoon oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 red bell pepper, finely diced
• 1 jalapeno, finely diced (optional but not very spicy when it is added in)
• 1 lb breakfast sausage
• salt and black pepper
• 1 tablespoon butter
• 5 eggs, beaten
• salt and pepper
• 1 1/2 cups of shredded cheese (freshly grated always works best)

Instructions

1. Preheat the oven for the Crispy Crowns (per the package instructions).
2. While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.
3. When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using). Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.
4. About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.
5. Assembly: Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.
6. Want to Lighten it Up?.
7. 1) Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
8. 2) Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites).
9. 3) Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
10. 4) Use only about 2 cups of the Crispy Crowns (instead of 3 cups) to cut down on the calories, fat, and carb content.

Tasty Chicken Nuggets for Kids (Mf)

Ingredients

• 1/2 lb Skinless boneless chicken
• 2 tb Unsalted butter
• 1/3 c seasoning or flavoring
• 1/2 c Dried bread crumbs
• Salt

Instructions

1. Transfer the seasoning or flavoring of choice in a shallow dish and season with salt and pepper. Marinate the chicken in the mixture for as long as possible. Heat the butter in a medium skillet, over medium high heat. Dip the chicken in bread crumbs and saute slowly on all sides until cooked through. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Chicken/turkey De-von Recipe

Ingredients

• 4 lg boneless chicken breasts
• 5 cups of rice
• 2 bags of frozen brocolli
• 2 cups of cooking sherry
• 1 can of cream of mushroom soup (can be low fat or sodium for either soup)
• 2 cans of cream of chicken soup
• 2 cups of grated yellow cheese
• 1 cup of water
• spices of your choice, if any
• medium cake pan

Instructions

1. boil the chicken, let cool
2. boil the rice
3. cook the broccoli
4. lay cooked rice in a layer in the pan
5. cut or pull chicken apart, and spread as the next layer
6. lay cooked broccoli as next layer
7. combine the soups, sherry and water to make a sauce. it shouldnt be too thick, since you want it to dribble down to the rice, hence the water. the sherry is for the unique tang of the sauce.
8. spread the sauce on top of the layers
9. bake at 375 for 40 min, with a sheet of aluminum foil over the top. the point is to steam the ingredients together, so tent the foil over the top.
10. after the 40 min, take out and sprinkle cheese liberally over the top of the devon.
11. bake for another 10 min to melt the cheese.
12. add salt and pepper and serve!

Best Deep Dish Layered Salad

Ingredients

• 2 cups lettuce, torn into pieces
• 2 cups broccoli florets
• 2 cups mushrooms, fresh,sliced
• 2 cups English cucumbers
• 2 cups frozen peas, thaw and drained
• 2 cups mandarin oranges, drained
• 1 cup almonds, sliced,roasted
• 1 cup water chestnut, sliced
• 2 cups cauliflower florets
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 1 cup red pepper, chopped
• 1/2 cup green onion, sliced
• 1/2 cup red onion, chopped or rings
• 1/2 cup crumbled bacon, pieces cooked
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 1/2 cup Miracle Whip (or use All mayonnaise instead of half and half)
• 1 tablespoon brown sugar or 1 tablespoon white sugar
• 1/2 teaspoon garlic powder
• 1/4 cup parmesan cheese
• 1 teaspoon curry powder (optional)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. In a large straight-sided glass bowl, layer the lettuce, broccoli, mushrooms, cucumber slices, peas and drained mandarin oranges.
2. Top with lightly roasted almonds.
3. In a small bowl, combine mayonnaise, Miracle Whip with the brown sugar.
4. Mix well and add the garlic powder.
5. Spread mixture evenly over salad.
6. Sprinkle with parmesan cheese.
7. Cover and chill 8-12 hours before serving.

Berts Best Breakfast - Oatmeal Burgers

Ingredients

• 1 c Leftover cooked oatmeal
• 1/2 tb Butter or margarine
• 1/2 c Bread crumbs

Instructions

1. With a large rounded spoon, spoon out patties of leftover oatmeal about 2 inches wide and 1/2 inch thick. Then with clean hands, place them on a plate covered with bread crumbs. Turn them over once so the sides are covered with crumbs. Next, for each oatmeal burger place 1/2 tablespoon butter in a frying pan. Fry the burgers until they are golden brown and crispy on both sides. Enjoy with milk, syrup, or apple butter if desired. Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98

Steamed Vegetable Platter With Lemon Garlic Dressing

Ingredients

• 6 cloves garlic, peeled and minced
• 2 teaspoons soy sauce
• 2 teaspoons fresh squeezed lemon juice
• 1/4 teaspoon black pepper
• 12 trimmed string beans
• 15 baby carrots, halved
• 3 ears fresh husked corn, halved
• 2 small yellow squash, trimmed and cut into 1/4 inch rounds
• 2 small zucchini, trimmed and cut into 1/4 inch rounds
• 2 cups broccoli florets
• 2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
• 2 slices low-fat cheddar cheese
• 1 teaspoon fresh grated parmesan cheese

Instructions

1. Mix all dressing ingredients together in a small bowl and set aside.
2. Fill a large pot with water, until it's just below the steamer insert.
3. Bring to a boil and put the string beans and carrots in the steamer basket.
4. Cover and cook about 3 minutes.
5. Add the corn, yellow squash, zucchini, and broccoli.
6. Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
7. Place the veggies on a platter.
8. Arrange the corn around the edges and sprinkle them with the Spike seasoning.
9. Drizzle the dressing over the other veggies and top with the cheeses.
10. Cover with foil for a few minutes before serving.

Monte Cristo Sandwich Recipe

Ingredients

• 18 slices bread
• 6 thin slices cooked ham
• 6 thin slices swiss cheese
• 6 tbsp milk
• 3 eggs
• 6 thin slices turkey or chicken
• dash salt
• pineapple slices

Instructions

1. for each sandwich-butter 1 slice of bread and cover with 1 slice turkey and ham.
2. top with another slice of bread
3. butter top, cover with cheese
4. top with buttered bread.
5. trim crusts
6. cut sandwich in half
7. fasten with toothpick
8. beat eggs, milk, and salt
9. dip sandwich into batter...grill....brown on both sides
10. serve with a pineapple slice on top

Shrimp & Rice Dinner

Ingredients

• 1 can Cream of Shrimp soup
• 1/4 cup milk
• 1/2 lb shrimp cooked
• 1 slice american cheese
• 1 small can peas
• 2 cups Rice cooked

Instructions

1. Cook shrimp. Mix Cream fo Shrimp soup with milk. Heat and add peas (drained before adding) & american cheese. when hot add cooked shrimp and serve over rice

Egg and Toast Cups

Ingredients

• 6 (3/4-ounce) slices whole-wheat bread
• 1 tablespoon unsalted butter, melted
• 1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
• ¼ cup finely chopped tomato
• 6 large eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 bacon slices, cooked and crumbled
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. Preheat oven to 375°.
2. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
3. With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.

Fast Breakfast Wraps

Ingredients

• 1 tablespoon Vegetable oil
• 6 Eggs
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Cheddar cheese
• 3/4 cup chunky salsa
• 6 large flour tortillas

Instructions

1. Heat oil in a medium skillet over medium-high heat. Combine eggs, milk, salt and pepper in a medium bowl; beat well. Pour into skillet.
2. Cook eggs, without stirring, until bottom and edges begin to set, about 1 minute. Then cook eggs, stirring continually, until just slightly set, about 2 minutes. Add cheddar; stir. Remove from heat.
3. Meanwhile, heat salsa in a small saucepan over low heat just until warm. Wrap tortillas in a clean kitchen towel; microwave on HIGH for about 1 minute.
4. Divide egg mixture among tortillas; spread filling down the center of each one. Top with 2 tablespoons salsa. Fold 1 side of tortilla over filling. Fold up bottom. Roll securely. Serve immediately.

Egg Salad Sandwich - Simple and Delicious

Ingredients

• 4 hard-boiled eggs, chopped
• 2 green onions, minced
• 3 tablespoons Miracle Whip
• 1/4 teaspoon mustard powder
• salt and pepper
• 4 slices buttered bread

Instructions

1. Place boiled eggs into a small bowl, mash about half of them with a fork.
2. Stir in the green onions, Miracle Whip and dry mustard powder.
3. Sprinkle with salt and pepper to suit your tastes.
4. Makes 2 sandwiches.

Fantastic Cabbage and Apple Waldorf Salad

Ingredients

• 1 head green cabbage (cored, thinly sliced or chopped small)
• 4 granny smith apples, peeled and cut into juiienne strips
• 3 -4 celery ribs, chopped
• 3/4 cup mayonnaise
• 3/4 cup yogurt, plain
• 1 tablespoon Dijon mustard
• 3 -4 tablespoons sugar
• 1/4 cup vegetable oil
• 1 teaspoon salt (or to taste)
• 1/4 cup red wine vinegar
• 2 cups chopped walnuts (leave the walnuts coarsley chopped)
• 1 cup blue cheese, crumbled (optional and to taste)
• 1 small red onion (cut into rings or thinly sliced)
• 1 granny smith apple, unpeeled and cut into thin slices to garlish

Instructions

1. In a small bowl whisk togther mayonnaise, yogurt, mustard, oil, 1 teaspoon salt (or to taste) and vinegar until smooth.
2. In a very large bowl mix together, cabbage, apple strips, celery and walnuts.
3. Pour the dressing over the cabbage mixture; toss to combine.
4. Season with salt and pepper if desired.
5. Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) .
6. Just before serving sprinkle with the blue cheese and red onions on top, then garnish with apple slices around the outside of the bowl.
7. Sprinkle with more walnuts if desired.
8. Delicious!

Egg Salad By Nana

Ingredients

• 8 Eggs
• 1/4 cup Pickle Relish
• 1/2 cup Mayonnaise
• 1/2 small Onion
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Salt
• 1 tablespoon Sugar

Instructions

1. Place the eggs in a sauce pan and cover with cold water. Bring to a boil. Remove from heat and cover for 17 minutes. Place the eggs in cold water for 15 minutes and then remove the shell. Dice the eggs and place in a mixing bowl. Dice the onion up and add to the eggs with the remaining ingredients and mix.

Crock Pot Lady's Chicken Noodle Soup

Ingredients

• 6 cups water
• 2 cups cooked dark chicken meat, cut into bite size pieces
• 1 sweet potato, peeled and chunked
• 1 cup broccoli, cut into florets
• 1 small onion, diced
• 1/2 cup celery, chopped
• 2 teaspoons chicken bouillon granules
• 1 tablespoon balsamic vinegar
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon kosher salt, estimating
• 1/4 teaspoon pepper, estimating
• 6 ounces spaghetti noodles, raw and broken into pieces
• 4 ounces raw spinach leaves, chopped
• 4 tablespoons parmesan cheese (optional garnish) or 4 tablespoons asiago cheese (optional garnish)

Instructions

1. Line your slow cooker with a liner.
2. Put water, chicken, all vegetables EXCEPT for the spinach leaves into the crock pot.
3. Stir in the bouillon and vinegar.
4. Salt and pepper to taste.
5. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
6. 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach.
7. Cover and turn crock pot up to high.
8. Garnish with parmesan and asiago cheeses, if desired.

Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

Ingredients

• 1 pound shrimp, shelled and deveined
• 2 teaspoons soy sauce
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon sesame oil
• Bamboo skewers, soaked in water for 30 minutes
• 1 cup matchstick-cut carrots
• 1 cup matchstick-cut cucumbers
• 1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into "cups"
• Sriracha hot sauce (or any hot chili sauce)
• 1 cup diced mango
• 1 cup diced papaya
• 1/2 cup diced kiwi
• Pinch of chili powder
• 1/4 teaspoon kosher or sea salt, or to taste
• Freshly ground black pepper

Instructions

1. For the Tropical Fruit Salsa:
2. Combine ingredients and set aside until ready to use.
3. For the Shrimp Lettuce Cups:
4. Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.

Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onion, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Instructions

1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

Dorito Sandwich (for kids)

Ingredients

• 1 hard roll
• 1 tablespoon butter
• 1 bunch plain Doritos

Instructions

1. Spread butter on hard roll.
2. Pile on Doritos.
3. Cut in half and eat it.

Banana Bread- easy slow cooker

Ingredients

• 1 1/2 cups ripe bananas (about 4 bananas) mashed
• 3/4 cup sugar
• 1/3 cup butter melted
• 1 1/2 teaspoosn vanilla
• 3 eggs
• 2 2/3 cups Bisquick mix

Instructions

1. Spray a 5 or 6 quart slow cooker insert (some say a white insert will brown the edges less). Cut parchment paper into 2 strips to make a "sling" and lay in the insert so that they stick up the sides. Cut cover the bottom and up the sides with parchment paper (either cut a round and strips to do this or just crimp the edges). Spray the paper with non-stick cooking spray.
2. Mix in a large bowl- bananas, sugar, melted butter, vanilla and eggs. Once well mixed, stir in Bisquick mix until well blended.
3. Pour into the slow cooker. To keep condensation from falling on the break, place a clean kitchen towel under the lid. Cook on High for 1 hour. After 1 hour, without removing the lid, rotate the insert 180 degrees. Continue to cook on High heat setting 1 hour tor until a toothpick inserted comes out clean or with moist crumbs.
4. Turn off and move the insert to a cooling rack or towel. Let stand for 15 minutes before lifting out the break. Place on a cooling rack and let cool for 1 hour.

Sheet-Pan Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Ingredients

• 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon crumbled feta cheese
• 0.5 teaspoon honey
• 2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
• 0.25 cup light mayonnaise
• 6 cloves garlic, minced
• 0.5 cup panko bread crumbs
• 3 tablespoons grated Parmesan cheese
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• Nonstick olive oil cooking spray
• 2 cups 1-inch pieces asparagus
• 1.5 cups sliced fresh cremini mushrooms
• 1.5 cups halved grape tomatoes
• 1 tablespoon olive oil
• Snipped fresh dill

Instructions

1. Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
2. Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
3. Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
4. Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
5. In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
6. Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
7. Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.

Egg-in-a-Hole Sandwich with Bacon and Cheddar

Ingredients

• 4 slices thick-cut bacon
• 4 3/4- inch-thick slices sourdough or other country-style
• 4 large eggs
• Kosher salt freshly ground pepper
• 2 tablespoons unsalted butter divided
• 4 slices cheddar
• Hot sauce
• Special Equipment
• 2- inch-diameter cookie cutter

Instructions

1. RECIPE PREPARATION
2. Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes.
3. Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).
4. Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.
5. Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Egg Sandwich Recipe

Ingredients

• 3 to 5 eggs ((hard boiled))
• 6 to 8 slices bread
• 2 to 3 tablespoons unsalted butter ( or as needed)
• 1 teaspoon chaat masala ((optional))
• 1 teaspoon roasted cumin powder ((optional))
• ½ cup coriander leaves ( / cilantro)
• 12 to 15 mint leaves ( / pudina)
• 1 garlic clove
• ½ teaspoon cumin seeds (or roasted cumin powder)
• 1 to 2 tablespoons lemon juice ((adjust to taste))
• 1 to 2 tablespoons coconut (fresh or frozen or flakes or ½ slice bread)
• 1 green chili ( (Thai/Indian/ serrano peppers, skip for kids))
• 1 small onion (sliced to rings)
• 1 medium carrots (grated , as needed)
• 2 sprigs coriander leaves ((optional))
• lettuce ( (optional))

Instructions

1. Make Sandwich Chutney (or use any Sandwich Spread or Pesto)
2. To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.
3. Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don't want a runny chutney.
4. Taste test and add more salt, lemon or chilli as required to suit your taste.
5. How to Make Egg Sandwich
6. Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.
7. Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.
8. Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.
9. Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.
10. Press down gently and slice the egg sandwich to triangles. Serve immediately.

Curried Chicken Noodle Soup

Ingredients

• 1 TBSP Extra virgin olive oil
• 1 onion minced
• 4 carrots peeled and chopped
• 4 boneless chicken breast halves
• 1/2 tsp lemon pepper
• 1 tsp Curry powder
• 8 Cups water
• 1 can Evaporated milk
• 1 can corn
• 1 bag whole wheat egg noodles
• Salt and pepper

Instructions

1. In a large stock pot over medium-high heat saute onions and carrots in olive oil until they begin to soften, about 2 minutes. Sprinkle salt on chicken breasts and add them to the pan. Allow the chicken breasts to brown on one side before flipping to brown the other. When both sides are browned, add lemon pepper, curry powder and water and bring to a boil. Cover and cook over medium-low for 20 minutes, until the chicken is cooked through and shreds easily. Shred chicken and add milk, corn and egg noodles. Continue to cook until egg noodles are cooked through. Taste for salt and pepper.

Vegan Breakfast Lasagna Recipe by Tasty

Ingredients

• 3 tablespoons avocado oil
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 medium white onion, julienned
• 1 pack white mushroom, julienned
• 1 pack beyond sausage
• 5 yukon gold potatoes, diced
• ½ tablespoon all purpose seasoning, such as Goya
• ½ tablespoon garlic and onion powder, (or season to taste)
• 1 tablespoon smoked paprika
• 9 lasagna noodles, cooked
• ½ cup vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened plant milk
• ¾ cup nutritional yeast
• 1 pack violife smoked provolone slices
• 1 bottle just egg
• 1 pack violife cheddar shreds
• Annie’s biscuit, baked according to instructions
• thinly sliced chive, for garnish

Instructions

1. Sauté all the veggies, mushrooms and beyond sausage in 3 tablespoons of avocado oil until desired tenderness then place in a bowl. Using the same pan, add your diced potatoes and season to taste with Goya all-purpose seasoning, garlic and onion powder, and smoked paprika (add a little more avocado oil if necessary) sauté on low to medium heat then cover for about 10 mins.
2. Meanwhile, boil water and season it with sea salt. Once the water is ready, add your lasagna and cook to your desired tenderness.
3. In another pot on low medium heat add some vegan butter and once melted add your flour and whisk till combined. You then want to slowly whisk in your unsweetened plant milk till there’s no more lumps, then add in your seasoning, nutritional yeast, and Violife cheese slices (cut into pieces.) Stir to combine, then place the lid on so the cheese can melt. You want the cheese to be smooth and creamy which will take about 10-15 minutes.
4. Once everything is cooked (veggies, beyond meat, potatoes and noodles), layer just as you would a regular lasagna: cheese sauce first, then noodles, then a little of your veggies, potatoes and shredded Violife cheese along with pieces of the baked biscuits as well. Once you're at the top, finish off with any of the ingredients you have left in addition to the shredded cheese, cheese sauce and biscuits.
5. Top with diced scallions or chives and bake in a preheated oven at 325’F for 40-45 mins or until the cheese is melted.
6. Serve warm.

Eggplant Deluxe Casserole Recipe

Ingredients

• 2 large eggplants, peeled
• 4 strips of bacon cut fine
• 1 large onion minced
• 2 stalks of celery minced (tough strings removed)
• 2 teaspoons of adobe seasoning
• 2 eggs beaten
• 4 tablespoons of finely crushed cracker crumbs
• 1 cup of finely shredded cheddar cheese
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• squeeze of lemon juice
• 1 tablespoon of butter cut in little pieces

Instructions

1. Peel eggplant, cut in one inch chunks,
2. Steam in colander over boiling water until very easily pierced witha fork.
3. Mash, season with salt and pepper and a little lemon juice
4. Fry bacon in large skillet, slowly.
5. When nearly done, push to the edge of the pan; add onion and celery.
6. Continue to cook very slowly until the vegetables are clear but not brown.
7. Add two tablespoons of cracker crumbs to the eggplant mixture along with the bacon, onion and celery mixture. Mix well.
8. Add the adobo seasoning (sub grill seasoning if you want).
9. Stir in eggs and cheese.
10. Pour into a buttered 1 1/2 quart to 2 quart casserole.
11. Sprinkle rest of cracker crumbs on top.
12. Dot with butter.
13. Bake at 325 degrees for one hour.
14. Delicious reheated too!

TGIFriday's Pecan-Crusted Chicken Salad

Ingredients

• 4 skinless chicken breast halves
• 1/2 cup pecans, finely chopped
• 1/2 cup corn flake crumbs
• 3/4 teaspoon salt
• 1 cup milk
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/2 cup canola oil
• 1 cup canola oil
• 1/3 cup balsamic vinegar
• 4 teaspoons Grey Poupon Dijon Mustard
• 4 teaspoons granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons minced garlic
• 1 cup dried cranberries
• 3 tablespoons dark brown sugar
• 1/2 cup finely chopped pecans
• 12 cups romaine lettuce, chopped (2 heads)
• 1 cup celery, sliced (2 ribs)
• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 cup blue cheese, crumbled

Instructions

1. Make the pecan-crusted chicken first since it is served cold.
2. Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
3. Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
4. Combine milk with beaten eggs in another shallow bowl.
5. Dump the flour into another shallow bowl.
6. Bread each chicken breast by coating each with flour.
7. Dip the flour-dusted chicken into the egg mixture.
8. Coat the chicken with a thick coating of the pecans and corn flake crumbs.
9. Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
10. When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
11. Cool chicken on a rack or paper-towels.
12. When you can handle the chicken, cover it and refrigerate it for at least two hours.
13. As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
14. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
15. Pour vinaigrette into a small bowl and mix in minced garlic.
16. Chill this until you're ready to use it.
17. When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
18. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
19. Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
20. Sprinkle 2 tablespoons of the mixture on each salad.
21. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
22. Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

Chicken Soup with Whole-Wheat Dumplings

Ingredients

• 8 cups chicken stock
• 3/4 pound skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons skim milk
• 1 large egg
• Salt and freshly ground pepper
• 1 large carrot, cut into 1/2-inch pieces
• 1 large parsnip, cut into 1/2-inch pieces
• 1/2 small butternut squash—peeled, seeded and cut into 1/2-inch pieces
• 1 large turnip, peeled and cut into 1/2-inch pieces
• 1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces

Instructions

1. In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.
2. Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.
3. Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.

Fresh Summertime Vegetable Salad

Ingredients

• 1 lb French haricots vert, trimmed and halved
• 1/2 cucumber, thinly sliced
• 1/2 cup radish, sliced
• 1/2 cup red onion, thinly sliced then halved
• 2 large fresh tomatoes, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 3 tablespoons lemon juice, preferably freshly squeezed
• 3 tablespoons extra virgin olive oil
• 1 -2 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
• 1 teaspoon sugar (or to taste)
• 1 teaspoon Dijon mustard
• 1 -2 garlic clove, minced
• salt & freshly ground black pepper, to taste

Instructions

1. Steam the Haricots verts beans until tender crisp (about 3 min).
2. Drain, run under cold water to stop cooking and drain again.
3. In a large bowl, combine the vegetables and feta cheese.
4. Prepare dressing by whisking together all ingredients.
5. Pour dressing over salad and mix well.
6. Sprinkle with chopped walnuts and serve.

Curried Egg Salad Sandwiches

Ingredients

• 4 hard boiled eggs chopped
• 1/4 cup mayonnaise
• 1 teaspoon white wine vinegar
• 1/2 teaspoon curry powder

Instructions

1. 1. Combine eggs, mayonnaise, vinegar and curry powder; season.
2. 2. Spread on bread and top with bread.

Easy Chicken and Dumplings

Ingredients

• 32 oz Chicken broth
• 2 cans Chicken breast
• 1 can Cream of Chicken Soup
• 1/4 teaspoon Poultry Seasoning
• 1 can Buttermilk Biscuits (if you can find the ones without corn syrup they taste better)
• 3 Carrots diced
• 3 Celery diced
• 1/4 Chipotle Powder (optional if you want some heat)

Instructions

1. 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
2. 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Quick Lunch Blt Sandwich

Ingredients

• 2 slices bread (I used hearty white bread, but you may use whole wheat, whole g
• mayonnaise, to taste
• 3 slices crisp bacon
• 2 slices medium-sized tomato
• fresh lettuce leaves

Instructions

1. Toast the 2 slices of bread in a toaster or oven. Spread mayonnaise on top of one of the 2 slices. Divide your 3 slices of crisp bacon into half-pieces, and place them on top of the mayonnaise. Place 2 tomato slices, side-by-side on top of the bacon. Place 2 or 3 flat leaves of lettuce over the tomatoes. Cap the sandwich off with the other slice of toasted bread. Slice diagonally into 2 halves, and place on a serving plate. Serve with unsalted pretzels and pimiento-stuffed green olives. A simple and refreshing summer lunch

An Avocado-Licious Sandwich

Ingredients

• 2 slices whole wheat bread, toasted
• 1/2 small avocado, sliced
• 1/2 roma tomato, sliced
• 3 slices Lightlife turkey slices (or tofurkey...or real turkey if that's your thing)
• salt & pepper

Instructions

1. Place the tofurkey (or turkey) slices on one slice of toasted bread.
2. Place tomato slices on top of tofurkey, and sprinkle salt and pepper on them.
3. Put the avocado slices on top of the tomato and put the other slice of toast on top.
4. Cut in half, eat with fresh melon, and marvel at the glorious simplicity of summer food!

New England Boiled Dinner

Ingredients

• 2 Potatoes; peeled and cut
• 1 tb Salt
• 3 Carrots; cut into 4 pieces
• 1 c Sour cream
• 1 Onion; quartered
• 2 1/2 lb Corned beef brisket
• 1 tb Prepared horseradish; up to
• 2 Parsnips; cut into chunks
• 2 Turnips; cut into chunks
• Salt and pepper
• 3 tb Pickling spices; 3 bay
• 1 sm Cabbage; cut into wedges
• Tabasco

Instructions

1. ESSENCE OF EMERIL SHOW #EE126 In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more. Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and Tabasco. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Yield: 6 to 8 servings Posted to recipelu-digest by molony on Mar 16, 1998

Chicken And Wild Rice Hot Dish Recipe

Ingredients

• 2 c. wild rice (soup grade or broken are fine)
• 2 c. cooked diced chicken (or turkey, duck, or goose)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 c. diced green pepper
• 1 small can sliced water chestnuts
• 1/4 c slivered almonds
• 1 med onion chopped
• 1 1/2 c celery chopped
• salt & pepper to taste

Instructions

1. Cook the rice in 4 c water. Simmer until tender, about 30 minutes.
2. Mix all the ingredients together except the almonds
3. Bake in a 13X9 pan at 350 F for 70 minutes
4. Sprinkle with almonds the last 10 minutes.

No-Fuss Breakfast Bake Recipe by Tasty

Ingredients

• 3 tablespoons olive oil, divided
• 4 cups whole wheat bread, day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes
• 1 yellow onion, thinly sliced
• 2 cloves garlic, finely chopped
• 6 cups fresh spinach, stems removed
• ½ lemon lemon zest
• 1 pinch red pepper flakes
• fine sea salt, to taste
• ½ teaspoon fresh ground black pepper, to taste
• 4 eggs
• 4 egg whites
• 1 ½ cups whole milk
• 1 ½ teaspoons whole grain mustard
• ¼ cup grated parmesan cheese, plus 2 tbsp, divided
• 3 tablespoons fresh chives, finely chopped

Instructions

1. Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
2. In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
3. In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
4. Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
5. Preheat the oven to 350°F (180˚C).
6. In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
7. Add the spinach mixture into the eggs. Stir in chives.
8. Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
9. Bake until the eggs are just set and the mixture doesn’t jiggle when you gently shake the pan, 35-40 minutes.
10. Serve warm or at room temperature.
11. Enjoy!

B.E.A.T. Sandwiches

Ingredients

• 8 slices Bacon
• 1 Avocado pitted, peeled, and chopped
• 1 Green onion thinly sliced
• 1 tsp Lemon juice
• pinch Salt and pepper
• 4 Kaiser rolls halved
• 8 Eggs
• 2 tsp Water
• 8 slices Tomato

Instructions

1. In large skillet, cook bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towel - lined plate. Drain all but 2 tsp of fat from the pan.
2. Meanwhile in small bowl and using fork, mash together avocado, green onion, lemon juice, salt and pepper, until smooth. Spread over cut sides of buns.
3. Beat eggs with water and pour into skillet; cook, stirring occasionally, just until softly set but still moist. Divide among bun bottoms; top with 2 slices each of the bacon and tomato. Sandwich with bun tops.

Lunch Prep - Egg Roll in a Bowl

Ingredients

• 1 turkey sausage
• 1 bag cole slaw mix
• 1 cup brown rice cooked
• 1 tablespoon sesame oil

Instructions

1. 1. Brown turkey sausage in skillet.
2. 2. Add coleslaw to skillet, cook until it softens.
3. 3. Add cooked rice and sesame oil, and constantly stir for 5 min.

Chicken And Fruit Salad Recipe

Ingredients

• Ingredients:
• ½ cup Plain nonfat yogurt
• ½ to 1 tsp. Lemon-pepper seasoning
• ½ dry Mustard
• ¼ tsp. Garlic salt
• ¼ tsp. Poppy seed
• 4 packets of Equal or sweetener
• 2 Tbs. Orange juice
• 4 cups torn spinach leaves
• 8oz thinly sliced cooked Chicken breast
• 2 cups sliced Strawberries
• 1 cup seedless green grapes halved
• 1 ½ cups thinly sliced yellow summer squash
• 2 medium Oranges, peeled and sectioned
• ½ cup toasted pecan pieces ( optional )

Instructions

1. 1)Combine yogurt, lemon-pepper seasoning, mustard, garlic salt, poppy seed and Equal or sweetener in a small bowl. Add enough orange juice to reach drizzling consistency; set aside.
2. 2)Line platter with spinach. Arrange chicken, strawberries, grapes, squash and orange sections over spinach. Drizzle salad with dressing. Sprinkle with pecans, if desired.
3. Calories per serving:202, Carbohydrates: 20g, Fat; 5g, sodium: 380mg
4. *45% calories reduced from the traditional recipe.

Reuben Salad

Ingredients

• 1/2 cup Italian salad dressing (I use Kraft lite zesty italian)
• 1/4 cup french's spicy brown mustard
• 1/2 lb swiss cheese, cut into 1/2 inch cubes
• 1/2 lb pastrami, cut into 1/2 inch cubes
• 3 cooked medium red potatoes, unpeeled and cut into 1/2 inch cubes i use 3 medium potato
• 2 cups sauerkraut, well drained
• 2/3 cup finely chopped fresh dill (I have used both of them and they both work well) or 2/3 cup sweet pickle, whichever you like (I have used both of them and they both work well)
• 4 hard-boiled eggs
• 1/2 cup chopped celery
• 6 green olives, sliced
• cabbage or lettuce leaf, for serving
• pumpernickel bread, to serve with

Instructions

1. Combine Italian dressing in a large bowl (if you are using Thousand Island, then just put that in the bowl without using the mustard).
2. Cut cheese, pastrami and potatoes into 1/2 inch cubes.
3. Add pickle, olives, celelry and sauerkraut.
4. Add to dressing in bowl.
5. Toss to coat.
6. Serve on a bed of cabbage or lettuce leaves if desired.
7. .Serve with pumpernickel bread.

Scramble Egg Breakfast Tacos with Quick Cider-Chipotle Breakfast Sausage

Ingredients

• 1/4 cup apple cider
• 1 tsp kosher salt
• 1 tsp ground chipotle pepper
• 1 tsp dried sage, crushed
• 1/2 tsp dried thyme, crushed
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 # ground pork
• EGGS
• 1 Tbsp clarified butter
• 8 large eggs
• salt and pepper
• 12 butterhead lettuce leaves
• whole30-compliant pico de gallo or hot sauce
• chopped avocado optional
• fresh cilantro leaves optional

Instructions

1. Prepare the sausage: In a large bowl, combine the first 7 ingredients. Add the ground pork and use your hands to thoroughly mix
2. the seasonings.
3. In a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks.
4. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.
5. Prepare the eggs: Place the skillet in which you called the sausage over medium heat and add the butter. Ina medium bowl,
6. which the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness.
7. Season with salt and pepper.
8. Divide the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired avocado and cilantro.

Banana-Chocolate French Toast

Ingredients

• 1/4 cup low-fat milk
• 2 large eggs, lightly beaten
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 6 slices whole-grain bread
• 4 1/2 tablespoons nutella
• 1 cup banana, thinly sliced
• 2 teaspoons canola oil (I prefer butter)
• 1 1/2 teaspoons powdered sugar

Instructions

1. Combine first 5 ingredients in a shallow dish. Spread each of 3 bread slices with 1 1/2 tablespoons nutela spread; 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
2. Heat oil in a large nonstick skillet over medium-high heat. Working with one sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 trianges. Sprinkle each evenly with powdered sugar.

Chicken & Dumplings Recipe

Ingredients

• Water
• 4 Tbsp. Butter
• 2 Cans Cream of chicken soup
• 1/2 tsp. Garlic Salt
• 1/4 tsp. Crushed red pepper
• 1/4 tsp Black pepper
• 1/4/ tsp White pepper
• 3 Chicken Bouillon cubes
• 1 packet Lipton onion soup mix
• 2 cans Buttermilk biscuits
• 14 boneless chicken thighs

Instructions

1. Add chicken to a large pot, add water to cover chicken.
2. Bring to a boil and cook until chicken is done, chicken should be able to be pulled apart with forks.
3. Remove chicken from water, set aside to cool.
4. Remove fat from water.
5. Add Cream of chicken soup and all spices to water, bring to a slow boil.
6. Add Butter.
7. Pull chicken apart with forks or hands into large bite sized pieces.
8. Use Knife or pizza cutter to cut biscuits into 6 to 8 pieces.
9. Add 1 can of the cut up biscuits to the water mixture stirring slowly so they don't stick together.
10. Add the chicken to the pot.
11. Add the last can of biscuits (cut up), again do this slow.
12. Cover pan and let simmer for 20 to 30 mins.

Easter sugar cookies

Ingredients

• 200g plain flour , plus extra for dusting
• 120g caster sugar
• ½ vanilla bean , seeds scraped out or ½ tsp vanilla paste
• 125g butter , cut into cubes
• 1 egg
• 150g plain flour
• 50g cocoa powder
• 120g caster sugar
• ½ vanilla bean , seeds scraped out, or ½ tsp vanilla bean paste
• 125g butter , cut into cubes
• 1 egg
• 500g icing sugar
• 2 egg whites
• food colouring paste , we used pastel yellow, green and pink

Instructions

1. For the vanilla cookie dough, sift the flour into a mixing bowl. Add the sugar, vanilla and butter. Using an electric whisk or stand mixer, beat everything for 5 mins, until it resembles fine breadcrumbs. You can also do this in a food processor. Crack in the egg and beat again until it comes together into a dough. Bringtogether into a disc and set aside in the fridge to rest for at least 1 hr.
2. For the chocolate cookies, sift the flour and cocoa powder into the same bowl and stir in the sugar, vanilla and butter. Beat using the electric whisk or stand mixer, for 5 mins, until it resembles fine breadcrumbs. You can also do this in a food processor. Crack in the egg and beat again. Bring together into a disc and set aside in the fridge to rest for at least 1 hr.
3. Line two large baking trays with baking parchment. Lightly flour a clean work surface and roll out both doughs until 5mm thick. Using 4-6cm sized Easter cutters, stamp out the biscuits and arrange on the baking trays well spaced apart, then chill for at least 30 mins. Heat the oven to 200C/180C fan/gas 6. Bake for 8-10 mins until golden. Leave to cool completely on the tray.
4. To make the glaze, sift the icing sugar into a stand mixer bowl. Pour in the egg whites and 2 tbsp cold water. Using a paddle attachment, beat for 10 mins on the lowest setting until firm and thickened. Divide between three bowls and stir a different colouring paste into each one. Take 3 tbsp of each colour and pour into three piping bags. These will be used for outline and decoration. Loosen the rest of the icing with 1-2 tsp of water in a each bowl, stirring until smooth. If you draw a spoon through to the base of the bowl, the icing should merge again after 4 seconds.
5. Pipe each cookie with an outline, then once set (after about 30 mins), spoon the liquid icing into the middle and carefully spread out using the back of a teaspoon. Leave to set for 2 hrs. Decorate with further icing on top, such as lines or flowers and leave to set for 30 mins.

Chicken Salad with Blueberries

Ingredients

• 1/2 cup Greek Yogurt Reduced-fat plain
• 2 tbsp olive oil mayo
• 2 tsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups rotisserie chicken chopped
• 1 cup blueberries
• 2 green onions chopped
• 2 tbsp fresh mint chopped
• 1/2 package (5 oz) Arugula
• 1 cup seedless red or green grapes halved
• 1/2 cup red onion thinly sliced
• 1 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3/4 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup reduced-fat feta Crumbled

Instructions

1. Stir together yogurt, mayonnaise, lemon juice, honey, salt, and pepper. Stir in chicken, berries, onions, and mint. Serve immediately or chilled.
2. ---------------------------------------------------------------------------------
3. For the Arugula and Grape Salad with Feta
4. Place arugula in a bowl, and top with grapes and onion. Whisk together oil, vinegar, mustard, salt, and pepper. Toss with salad. Top with cheese.

Low-Carb Breakfast Scramble

Ingredients

• 1/2 cup Egg Substitute
• 1/2 cup Low-fat cottage cheese
• 1 tablespoon Soy protein powder
• Non-stick spray
• 2 strips Turkey bacon - cooked & crumbled
• 1 teaspoon Parsley - or cilantro, chopped
• 1 large Low Carb Tortilla
• 1/4 cup Salsa - Choose your heat level

Instructions

1. Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
2. Cut a tortilla in half and place each half on a plate.
3. Blend the egg substitute with the soy protein then add in the cottage cheese.
4. Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
5. When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
6. Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
7. Serve immediately.
8. Each (196 gram) serving contains:
9. Cals: 190, FatCals: 68, Total fat 8g
10. SatFat: 2g, PolyFat: 2g, MonoFat: 3g
11. Chol: 18mg, Na: 827, K: 417
12. Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Bulk Breakfast Burritos

Ingredients

• 18 Eggs
• 2 Onions diced
• 4 tablespoon Vegetable oil
• 4 cans Black beans
• 2 cups Dixie Diner Beef Not Crumbles
• 2 cups Mexican Blend Cheese shredded
• 40 Flour tortillas
• 30 ounces Pace Salsa
• 16 ounces Frozen Spinach
• 30 ounces Shredded Potatoes

Instructions

1. Dice the onions.
2. Saute the potatoes.
3. Saute the onions.
4. Drain and rinse the beans.
5. Prepare the Dixie Diner beef not.
6. Scramble the eggs, adding the spinach when almost done. Combine everything except tortillas, cheese and salsa in a large bowl.
7. Add 2 tablespoons of the mixture into each tortilla, drizzle with salsa and sprinkle with cheese.
8. Roll, wrap with saran wrap, and freeze.

Pickle Sub Sandwiches with Turkey & Cheddar

Ingredients

• 8 large kosher dill pickle slices (sandwich stackers)
• 2 teaspoons mayonnaise
• 4 ounces deli roast turkey slices
• 4 (1 ounce) slices Cheddar cheese, halved
• 8 slices Roma tomato
• 4 small romaine lettuce leaves

Instructions

1. Pat pickle slices dry with paper towels. Spread 1/2 teaspoon mayonnaise on each of 4 pickle slices. Top each with 1 ounce turkey, 2 pieces Cheddar, 2 tomato slices and 1 lettuce leaf. Top with a plain pickle slice.

Sweet and Sour Chicken

Ingredients

• vegetable oil
• 8 ounces boneless chicken breasts, cut into 1/2 inch cubes
• 1 onion, sliced
• 1 green bell pepper, seeded and sliced
• 8 ounces pineapple chunks
• 1 carrot, peeled and cut into thin strips
• 1 ounce canned bamboo shoot, drained,rinsed and halved
• rice or noodles, to serve
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons baking powder
• 1 tablespoon vegetable oil
• 2/3 cup light brown sugar
• 2 tablespoons cornstarch
• 1/2 cup white wine vinegar
• 1 -2 clove garlic, crushed
• 4 tablespoons tomato paste
• 6 tablespoons pineapple juice

Instructions

1. Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
2. Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
3. Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
4. After it is almost smoking, lower the heat slightly.
5. Then dip the pieces of chicken into the batter and cover them in the batter.
6. After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
7. It's acceptable to do the chicken in batches instead of all at once.
8. Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
9. Drain all but roughly 1 tablespoon of oil from the wok.
10. Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
11. Remove the vegetables from the wok with a slotted spoon and set them aside for now.
12. Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
13. Bring the wok to a boil and stir the sauce until it is thick and clear.
14. Cook it for about 1 minute, then return the chicken and vegetables to the wok.
15. Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

Banana Waffles With Toasted Pecans

Ingredients

• 1/2 cup pecans, lightly toasted (see Step One in directions below)
• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 3/4 cup unsalted butter, melted
• 3 large eggs, separated
• 2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
• 3 tablespoons sugar
• 1 tablespoon light brown sugar
• 1 small banana, sliced into discs for topping
• maple syrup, warmed for serving

Instructions

1. Preheat oven to 350° and preheat waffle iron.
2. Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
3. In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
4. In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
5. Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
6. Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.

PackTrip Lunch #2 (Wraps)

Ingredients

• 6 Flour tortillas
• 24 ounces Meat for wraps
• 6 cup Chopped lettuce
• 3 cups Chopped tomato
• 1 cup Chopped onion
• 2 cups Shredded cheddar
• Sun-dried tomatoe Vinaigrette
• 6 bags chips
• 12 cookies
• 6 bags nuts or trail mix or granola bars
• 6 pieces fruit

Instructions

1. Bag it

Sheet Pan Breakfast Bake

Ingredients

• 8 slices bacon, cut in half
• 30 ounces frozen and thawed shredded hash brown potatoes
• 1 tablespoon italian seasoning
• 1/2 teaspoon granulated garlic
• 2 teaspoons kosher salt
• 1 pinch red chili pepper flakes
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

1. Equipment:.
2. Baking sheet.
3. Directions:.
4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
5. Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
6. Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
7. Garnish with chopped chives or sliced scallions to serve.

Curry-Coconut Steak and Noodle Salad

Ingredients

• 6 oz thick or thin rice flour noodles (ban pho)
• 2-3 tbsp green curry paste (such as Thai Kitchen)
• 1 cup light coconut milk
• 1/4 cup fresh cilantro chopped, divided
• zest and juice of 1 lime
• 1/4 tsp kosher salt
• 1/4 tsp Freshly ground pepper
• 1 lb beef sirloin fillet
• 3 scallions halved, thinly sliced lengthwise
• 3 large carrots peeled and thinly sliced lengthwise with a vegetable peeler
• 1 seedless cucumber halved lengthwise and thinly sliced (about 12oz)
• 1 tbsp chopped peanuts

Instructions

1. 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2. ?2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. 3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. 4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, and peanuts.

Eggnog Mini Loaves Recipe

Ingredients

• 2-1/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 Eggland's Best Eggs
• 1 cup eggnog
• 3/4 cup sugar
• 1/2 cup butter melted
• 2 teaspoons vanilla extract
• 2 teaspoons rum
• 1 cup pecans toasted and chopped

Instructions

1. 1.In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.(sift together three times.) In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.
2. 2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks
3. Editor's Note: This recipe was tested with commercially prepared eggnog.

Smoked Chicken Cobb Salad with Avocado Dressing

Ingredients

• Avocado dressing:
• ½ cup diced peeled avocado
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons water
• Salad:
• 3 center-cut bacon slices
• 1 teaspoon canola oil
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 cup hickory wood chips
• ⅓ cup unsalted chicken stock (such as Swanson)
• 4 cups baby spinach
• 4 cups romaine lettuce, coarsely chopped
• ½ cup chopped fresh basil leaves
• ⅓ cup diced peeled avocado
• 2 heirloom tomatoes, cut into 1/4-inch-thick slices
• 2 hard-cooked large eggs, chilled and quartered lengthwise
• 1 ½ ounces blue cheese, crumbled

Instructions

1. To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
3. Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan. Place holes over element on cooktop; place wood chips over holes inside pan. Place a shallow ovenproof bowl on opposite end of pan. Add chicken and stock to bowl. Heat element under holes to medium-high; let stand 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke chicken 10 minutes. Remove from heat. Drain.
4. Combine spinach, romaine, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.

Banana Breakfast Sandwiches

Ingredients

• 2 bananas, halved crosswise and then halved lengthwise
• 4 slices whole wheat bread (or multigrain bread)
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• salt, pinch
• 1 tablespoon unsalted butter
• 2 tablespoons honey
• 1 teaspoon confectioners' sugar

Instructions

1. Arrange banana slices in single layer on two slices of bread; top with remaining bread.
2. In bowl, combine eggs, milk, vanilla, cinnamon and salt; whisk to blend.
3. Soak each sandwich in egg mixture for a minute or two or until bread is saturated.
4. Melt butter in skillet over medium heat.
5. Place sandwiches in skillet; cook until bottoms are golden, 2-3 minutes.
6. Flip sandwiches.
7. Place pan on sandwiches to press; cook until crisp and golden, 2-3 minutes.
8. Cut sandwiches into quarters.
9. Serve warm with drizzle of honey and sprinkling of confectioners' sugar.

Egg Noodles With Chicken Kababs Recipe

Ingredients

• For the Kababs:
• 1-1/2 lbs ground chicken
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp garam masala powder
• 2 green chillies deseeded and finely chopped
• 1/2 cup green onions hopped
• 1 tsp coriander powder
• 1 tsp salt or to taste
• 1 tsp red chilli powder
• 1 tsp white vinegar
• 4 tbsp oil
• For the sauce
• 1/2 onion finely chopped
• 3 tsp all purpose flour
• 1 tsp black pepper powder
• 1/2 tsp red chilli powder
• 1 tsp salt or to taste
• 1-1/2 cup plain yogurt
• 1 cup water
• 1 packet egg noodles
• 1 cup broccoli florets
• 1/4 cup cilantro
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dark soy sauce (optional)

Instructions

1. Mix all ingredients for the kababs and set asidefor at least 30 minutes.
2. In a wide pan heat about half of the oil. Take about 1 tsp of chicken mixture form into a ball, then press between palms to make flat and thin about less than 1/2 inch. Drop in the oil and fry about 2 minutes each side, drain, take out. You can keep putting new kababs in and keep taking the old ones out. Once all the kababs are done set them aside but keep warm.
3. There should be about 2 tbsp oil left in the pan, if not add. Put onions in the same pan and fry 2-3 minutes until soft add flour and make a rou. Fry until the flour is lightly brown, add salt and pepper. Gently stir in water. Beat yogurt and stir this in too. Add red chilli powder. Turn the heat to low and add broccoli and chicken kababs. Let simmer.
4. Bring a pot of water to boil and put the egg noodles in it . Cook al dante. Drain and transfer directly to the sauce. Add soy sauce if using. Let simmer for another 2-3 minutes. Turn heat off and garnish with red pepper flakes and cilantro. Serve hot.

Toasty breakfast pockets

Ingredients

• 6 slices American cheese
• 2 Hard-boiled eggs
• 2 ounces Sliced deli turkey breast 1/2 cup
• 1 tablespoon Mayonnaise
• 24 slices Soft wheat or white bread
• 3 tablespoons Butter or margarine
• Paprika

Instructions

1. 1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. 2. Dice boiled eggs and add to bowl.
3. 3. Chop turkey. And turkey and mayonnaise to bowl.
4. 4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. 5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. 6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. 7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Eating for Life Egg Salad Sandwich

Ingredients

• 4 Hard boiled eggs Peeled
• 1 T Miracle whip free
• 1 T Mustard
• 1/2 Stalk Celery Sliced
• 1/4 Red bell pepper Chopped
• 1 Teaspoon Sweet pickle relish
• 1 T Fresh parsley
• 1 Slice Whole grain bread
• 1 Lettuce leaf
• 1/4 Avocado Sliced

Instructions

1. Chop 1 whole egg. Then discard the yolks from the 3 other eggs and chop the whites.
2. In a small mixing bowl combine chopped eggs, miracle whip, mustard, celery, bell pepper, pickle relish and parsley.
3. Toast whole grain bread and place on small plate. Top with lettuce leaf, egg salad and avocado slices.

Potato Breakfast Gratin with Peppers and Parmesan

Ingredients

• 2 lbs red potatoes small, sliced 1/8-1/4 in thick
• 1 lg red bell pepper finely diced
• 4 cloves garlic minced
• 1 1/4 cup Parmesan cheese shredded and divided
• 10 lg eggs
• 1 cup Whole milk
• 1/2 cup plain greek yogurt
• 1 1/2 tsp Salt
• pepper

Instructions

1. Oven to 350. lightly grease 9x13 baking dish.
2. Place potatoes in lg microwave safe bowl and add 1 cup water. Microwave for 5-7 min till just tender. drain.
3. Spread half in bottom of dish. Mix bell pepper, garlic, and 1/2 cup cheese. Spread this mixture over the potatoes.
4. Whisk eggs, milk, yogurt, 1/2 cup cheese. Season w/ salt and generous pepper. Pour half this mixture over potatoes.
5. Lay remaining potatoes on top in neat overlapping rows. Pour remaining mixture over potatoes, top w/ remaining 1/4 cup cheese.
6. Bake uncovered 20-60 min till egg is puffed and golden around the edges and fully cooked in center.

Summer Vegetable Spaghetti

Ingredients

• 2 cups small yellow onions, cut in eighths
• 2 cups chopped peeled fresh ripe tomatoes (about 1 lb)
• 1 cup thinly sliced yellow squash (about 1/2 lb)
• 1 cup thinly sliced green squash (about 1/2 lb)
• 1 1/2 cups cut fresh green beans (about 1/2 lb)
• 2/3 cup water
• 2 tablespoons minced fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt, to taste
• black pepper
• 1 (6 ounce) can tomato paste
• 1 lb uncooked spaghetti
• 1/2 cup grated parmesan cheese

Instructions

1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
2. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
3. Cook spaghetti in unsalted water according to package directions.
4. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Spinach And Cheese Mini Calzones Recipe by Tasty

Ingredients

• 16 tablespoons frozen spinach, thawed
• 8 tablespoons ricotta cheese
• 4 slices mozzarella cheese, cut in half
• 1 teaspoon garlic, chopped
• 3 tablespoons butter, melted
• 1 tablespoon parmesan cheese
• 1 teaspoon fresh parsley
• 1 egg
• 1 tablespoon water

Instructions

1. Preheat oven to 400˚F (200˚C).
2. Cut pizza dough into 8 sections on a floured surface.
3. With one section, roll out dough until flat and circular.
4. Layer one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta.
5. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
6. In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
7. Place calzone on a parchment-lined baking sheet. Apply egg wash to outside of calzone and brush with garlic butter.
8. Bake calzones for 15-20 minutes or until golden brown.
9. Enjoy!

Spicy Thai Chicken Salad

Ingredients

• Thai Peanut Dressing:
• 2 tablespoons soy sauce
• 1/4 cup fresh lime juice
• 1/2 cup granulated sugar
• 1/2 cup white wine vinegar
• 1 tablespoon chopped fresh garlic
• 2-3 tablespoons siracha sauce
• 1/4 cup peanut butter creamy or chunky
• Salad
• 12 ounces cooked chicken breast shredded (approximately 2 cups)
• 1 cup red bell peppers cut julienne (1/16-by-1/16-by-3 inches),
• 2 cups cucumber cut into 3/4-inch chunks
• 1/2 cup chopped cilantro
• 1/2 cup small mint leaves without steams
• 16 oz bad coleslaw mix

Instructions

1. For dressing:
2. In a medium bowl, combine all dressing ingredients except peanut butter. Whisk together until well blended. Add peanut butter and use whisk to stir until well integrated. Set aside.
3. Mix all salad ingredients. Serve and top with dressing.

The Only Basic Cobb Salad Recipe You'll Ever Need

Ingredients

• 1/4 c. red wine vinegar
• 1 tbsp. Dijon mustard
• 1/2 c. olive oil
• 1 1/2 tsp. sugar
• 2 cloves garlic, minced
• 1 tsp. fresh oregano, minced
• Kosher salt and freshly ground black pepper
• 1 head romaine, chopped into 1-inch strips
• 2 1/2 c. cubed rotisserie chicken breast (about 10 oz.)
• 1/2 medium cucumber, halved and sliced
• 4 hard-cooked eggs, quartered
• 5 to 6 ounces cherry tomatoes, halved
• 1 medium avocado, peeled and cubed
• 2 to 3 ounces blue cheese, crumbled
• 6 to 8 slices bacon, cooked

Instructions

1. Make dressing: Whisk together vinegar and mustard in a bowl. Gradually whisk in in oil until blended. Stir in sugar, garlic, and oregano. Season with salt and pepper.
2. Make salad: Arrange lettuce on a large platter. Top with rows of chicken, cucumber, eggs, tomatoes, avocado, cheese, and bacon. Drizzle with dressing and serve immediately.

Afternoon Tea - Egg Sandwich

Ingredients

• 4 Eggs hard boiled
• 2 tablespoons Butter softened
• 1 tablespoon Mayonnaise
• 1 pinch Paprika
• 6 slices Bread thin bread
• watercress