Bacon Potato Omelet

WHenever I need to get dnner on the table in a hurry, I usually turn to eggs. My family enjoys breakfast for dinner and this recipes combines bacon, hash browns and eggs for a wonderful omelet. Not only does this taste great but it is so easy to make. This omelet doesn't have to be flipped in half... you just cover it when cooking until the eggs are firm. Be sure to follow best practices when using eggs: wash hands before and after cracking the eggs, disinfect counter top after preparation and cook until the eggs are firm in the center (either shake the skillet to see if the center wiggles... it shouldn't... or insert a knife in the center.. it should come out clean).

You can easily substitute other types of frosen potatoes for the hash browns. I have used cut-up frozen french fries as well as tatot tots. Cubed or sliced ham can be substituted for the bacon.

For a different type of salad, toss together a bag of salad greens and add 2 green chopped onions, 1 cup of chow mein noodles, 1/2 cup chopped cashews or other nut and 2 tablespoons sunflower seeds. Serve with your favorite light salad dressing. This crunchy salad complements the soft texture of the omelet very well.

Orange slices or other fresh fresh round out dinner.

I hope that your family enjoys this recipe as much as mine.

Happy cooking!

Carrie

Corn-Stuffed Pork Chops

Another easy recipe that looks like you've outdone yourself yet again for the family and friends! This recipe combines a meat, stuffing, and veggies - all of which you can adapt to what your family likes.

To begin, I always line my pan first with foil so I have very little clean up after the meal. Buy slightly thicker pork chops for this recipe so making the "pockets" in the pork chops will be easy. Then, stuff the chops with what you like in the way of veggies and experiement with the variety of stuffing flavors available at the store.

I know I sound like I'm repeating myself a lot in these pork presentations, but please don't overcook the pork and make it tough and dry. Pull out the food thermometer and check the pork - take it out when it reads 160 degrees. Each oven is different and times are never as accurate as the trusty thermometer.

Finally, garnishing is an important part of meal preparation. No matter how good food tastes, if it doesn't look good people are hesitant to try it! So, garnish these pork chops with paprika, parsley, pimentoes, etc.

I hope you have fun with this recipe - let me know how your family likes it!

Donna

Easy Chicken Pot Pie

I absolutely love chicken pot pie and making this one is so easy but still maintains that great homemade flavor. You can substitute any vegetables that you and your family like for the ones that I have used. Remember to use up any leftover vegetables from your fridge in this simple recipe.

Also, as a twist I have experimented with using leftover roast beef. I simply shred it, then make a brown gravy using beef broth, water, and a packaged mix or if I have enough broth from the roast I simply use it, some flour and a few seasonings. Add your favorite vegetables and top it off with the crust and again you have a great pot pie!

Use Phyllo dough for the crust because it is flakey and you will notice the difference. Whether I use Phyllo dough or pie crust, I always brush the top of the crust with egg white before baking to give it that glossy "professionally made" look.

Have fun with this simple recipe! Let me know your creative tricks to pot pies!
Dee Lee :)

Black Bean & Spinach Quesadillas

You're probably wondering where's the beef? Well, you'd be surprised to know that black beans are a great source of plant protein, provide other nutrients our body needs like iron and folate, are naturally low in fat and sodium, and have no saturated fat or cholesterol. In this recipe I used canned black beans. I rinsed and drained them to help reduce the sodium content even more. You'll also notice I used spinach to compliment the black beans in this recipe. At the supermarket, you can find fresh, canned, and even frozen spinach. Either one can be used in this recipe. If you use canned or frozen spinach, be sure to drain the spinach and ring any excess moisture out using a paper towel. Spinach is a great source of Vitamins A and C. This recipe is filled with foods that really pack a punch!

Enjoy!

Healthy Taco Casserole

Hello Everyone! This is a simple recipe that will impress anyone. The casserole has zest, flavor, and tastes great. It is a visually impressive dish and can be made very quickly. I love it when you can pull items from your kitchen that are usually kept on hand and you are able to create a delicious meal. Another advantage is, the ingredients are inexpensive and can serve several people. I have made this recipe and split it into two smaller glass casserole dishes and stored one by freezing it for another busy day. That way I can pull it out of the freezer and defrost it in the refrigerator for that particular week. Or if you have a neighbor or friend that is in need you can split it or use the whole recipe to pass along to them. A friend and I would often do that and exchange dishes so it would break the cycle of giving our families the same meals every week. Although now that is not so much an issue because I FREQUENTLY go to the Dinner Tonight videos for healthy, fresh, and new ideas that are easy to prepare.

Lastly, you can use any meat of your choice; you can use turkey or chicken it is totally up to you! Like I always say make it fit your family's personality. I have also added celery to sneak in more vegetables, this recipe is open to most ingredients! I hope you give this recipe a try you will not be disappointed!

Take care my friends,
Cassandra