Egg Muffins

Special Thank You to Kathy Caldwell for sharing this recipe with us!!

Egg Muffins
spray muffin tin with pam or wipe with oil

8 eggs with 1/2 cup of milk or water. whip together
pour into each muffin cup equally
in center of mixture add:
onions, cheese, bacon(bits or cooked), cooked sausage, salsa, pre-chopped pico, chopped mushrooms. anything you want
I put French onions on top or more cheese
bake 350 about 20 mins
and most important!! THEY FREEZE GREAT !!!

Kid Friendly Spinach Bars

Recipe By:Kim S
“Kids eating spinach?! When it’s baked into these cheesy squares they’ll be asking for more!”

Ingredients

3 tablespoons butter

3 eggs

  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chopped fresh mushrooms
  • 1 small onion, chopped
  • 4 cups shredded Cheddar cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9×13 inch baking dish while the oven preheats.
  2. In a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. Add the mushrooms, spinach and cheese, and stir to blend evenly. Tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.
  3. Bake for 30 minutes in the preheated oven, until firm and golden. Cut into bars, and serve warm.

Creamy Potatoe Soup

TOTAL TIME: Prep: 40 min. Cook: 20 min.

MAKES: 8-10 servings

Ingredients

  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Sour cream and shredded cheddar cheese, optional
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Nutritional Facts

1 serving (1 cup) equals 208 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 912 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.
  2. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Creamy Potato Soup in Taste of Home February/March 1998, p65
© 2016 RDA Enthusiast Brands, LLC

Cashew Chicken for Two

 

TOTAL TIME: Prep: 25 min. Cook: 15 min.CASHEW CHICKEN  2servings

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 celery ribs, sliced
  • 1 medium onion, halved and sliced
  • 5 teaspoons canola oil, divided
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup frozen peas
  • 1/2 cup chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup lightly salted cashews, toasted
  • 1 cup hot cooked rice

Directions

  • 1. In a small bowl, combine the first five ingredients until smooth; set aside.
  • 2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
  • 3. In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice. Yield: 2 servings.

Nutritional Facts

1 chicken breast half with 1 cup vegetable mixture and 1/2 cup rice (prepared with reduced-sodium broth) equals 573 calories, 26 g fat (4 g saturated fat), 63 mg cholesterol, 1,425 mg sodium, 48 g carbohydrate, 6 g fiber, 36 g protein

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Barbecue-Pork Salad

BBQ Salad

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 1 teaspoon barbecue seasoning
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil
  • 1 bunch romaine, torn
  • 1 cup cherry tomatoes, quartered
  • 3/4 cup canned black beans
  • VINAIGRETTE:
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 2 green onions, sliced
  • 1 teaspoon barbecue seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper.

Nutritional Facts

2 cups equals 339 calories, 20 g fat (3 g saturated fat), 63 mg cholesterol, 757 mg sodium, 12 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside.
  2. In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat. Yield: 4 servings.
Originally published as Barbecue-Pork Salad in Simple & Delicious May 2010, p12
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