Category: Recipes

I don’t remember where I got this specific recipe but I want to say that one of my friends taught me how to make about a decade ago.

Serves: 4
1 Can of spam- sliced
2 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp of olive oil
4 Eggs
2 Cups rice

Mix brown sugar, soy sauce, and olive oil in a bowl. Heat the saucepan to medium and brown the spam on both sides and pour sauce on top. Flip and simmer for a couple minutes. Boil 2 cups of water, add 2 cups of rice, take off heat; let sit 5 minutes. Cook eggs sunny side up or over medium; yolky. Mix all together and enjoy!

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Serves: 4

For the eggs:
Salt to taste
Pepper to taste
4 Large eggs
2 Whole wheat English muffins
2 Slices of smoked salmon (4 oz.) OR 2 Slices of chicken (4 oz.)
1 Cup of mixed baby greens
For the garlic aioli:
½ Cup of reduced fat mayonnaise
2 Cloves of garlic, coarsely chopped
2 Tbsp of fresh lemon juice
Salt to taste
Pepper to taste
2 Tbsp of water, warm
2 Tbsp finely chopped, fresh parsley

Fill a large, deep skillet of water to a depth of 4inches. Bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water and tilt the egg into the water. Repeat with remaining eggs. Cook until whites are cooked through but the yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels. Toast the English muffin halves. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon or chicken on each egg. Divide the greens among the muffins and mound over the smoked salmon or chicken. Spoon the sauce over and around the eggs. Garnish with fresh parsley.
To make sauce: Combine all ingredients in a bowl and mix.

I don’t remember where I got this recipe. I just remember it tasted absolutely amazing and had to share it.

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The winter months can be very difficult for everyone. Sometimes, just a really warm meal and time with those you love is a better way to bring everyone together than any spell you could think of! This recipe is inexpensive and makes a lot so that you are your friends and family area able to eat breakfast together and relieve a bit of that seasonal depression.

Prep: 10 min
Cook: 20 min
Serves: 4- 5

2 small baguettes
5 eggs
1/3 cup of cream or milk
4 slices bacon, cooked and crumbled
1 small onion
3 cloves of garlic
A handful of chives
1 cup shredded cheese of choice
Salt and pepper to taste

Preheat the oven to 350 degrees F. Cut a deep V through the top of each baguette. Partially unstuff the baguettes and set aside. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk the remaining ingredients and lightly season with salt and pepper. Divide and pour the mixture into each baguette boat and place onto a baking sheet. Bake for 20- 25 minutes or until golden brown, puffed, and set in the center. Allow to cool for about 5 minutes, cut, and serve.

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A great way to begin the New Year! A coworker of mine gave me the original recipe a long time ago when we did Birthday breakfasts at work 3 years ago but I think I got the picture from Google images.

1 container of crescent rolls
6 slices of bacon
5 eggs
¼ cup of milk
Salt and pepper to taste
Garlic powder
Onion powder
½ cup of cheddar cheese, shredded

Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper. Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side. Take a sharp knife and cut off the “tail” of the dough. Then use it to line the part of the muffin cup that isn’t already covered in dough.

Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling. Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don’t have to worry about watching it in a pan). For 6 breakfast cups you only need 3 pieces of bacon—but extra is always better.

Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste. Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes, salt and pepper to taste. Next add the garlic and onion powder as you see fit. You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.

Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!) Take your cooked bacon out of the microwave and crumble pieces on top of the eggs. Top the eggs and bacon with some shredded cheese.

Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted. Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.

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This is the time of year when we tend to eat a little worse than we normally do. Sweets and get togethers, holiday parties and pot lucks; none of it is healthy but all of it is delicious! Adding some probiotics into your diet can really be helpful and this makes a great breakfast or snack in between meals.

Serves: 2
Calories:170

1 cup frozen strawberries
1 banana
¾ cup milk
1/3 cup vanilla flavored yogurt
1 oz probiotic drink/ powder
Combine strawberries, banana, milk, and yogurt in a food processor; cover, and blend until smooth.
You can also add: cinnamon, peanut butter, protein powder

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This is an excellent fall dish that you can add any number of medicinal and magical herbs and spices to make it your own!

Servings: 4
1 Serving = 570 Calories
Prep Time: 30 Min
Cook Time: 30-35 Min

1 Tbsp oil
4 Boneless skinless chicken thighs
½ Tsp garlic salt
Salt and pepper to taste
6 Oz of uncooked angel hair pasta
1 Can condensed cream of chicken soup
1 ¼ Cups half and half
2 Cups frozen broccoli florets chopped
3 Slices precooked bacon, crumbled
Heat the oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper.
Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut. Cook the pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce.
Stir in cooked pasta and frozen broccoli. Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

I no longer remember where I first got this recipe. If anyone recognizes it, please let me know so I can credit the original creator!

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Makes: 18 Muffins
Prep Time: 12 Minutes
Cook Time: 18 Minutes

1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

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Fall is all about soups and casseroles and comfort food! This dish was an absolute delight!

Prep Time: 15min
Cook Time: 1hour

Ingredients
olive oil 1 tbsp
1 onion chopped in small
2 chicken breasts chopped in small
¼ tsp salt
¼ tsp black pepper
4 minced garlic cloves
¾ cup uncooked rice
10 oz cream of chicken soup (1 can)
3 cups chicken broth less salty
2 cups broccoli florets
1 cup cheddar cheese
1 tbsp chopped parsley

Take a large skillet and heat the olive oil. Then add medium size onion and square-cut chicken pieces. Cook until they turn brown. Add salt and pepper for flavor. Cook for 30 more seconds. Next, put in rice, chicken soup and 2 cups of chicken broth. you can add more. Cook the rice Fully. It should be done in fifteen minutes. Add broccoli and cheese and cook for two more minutes to soften it. Then add cheese cover on the top and put on a broiler until it turns brown. Sprinkle parsley on top at the end and enjoy. Cover this creamy mix with more cheese and spread it all on the top. It will look like mac and cheese but it tastes way better. The cheese cover will melt, spreading the flavor on the tender chicken broccoli and rice.

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Prep time: 5 minutes

½ Gallon lime sherbet (2cartons of 1qt/1pt)
2 Cups vodka
1 liter sprite
1 qt Arctic Frost Gatorade

I also added a little bit of food coloring to mine to give it a bit more color but it honestly came out just like the picture without!

Place sherbet into a large punch bowl or container. Pour in the vodka, soda, and Gatorade and serve. For the non-alcoholic version, just remove the vodka.

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This is almost as good as a simmer pot in both ingredient intentions as well as making the entire home smell absolutely incredible!

Prep Time: 10 Minutes
Serves: 8
Calories: ½ apple with topping = 280 calories

4 medium unpeeled apples, cored
10 tsp butter
¼ cup packed brown sugar
½ cup cinnamon granola
Vanilla ice cream or whipped cream if desired

Heat the oven to 350 degrees F. Cut apples in half lengthwise; place in baking dish and top each apple half with 1 tsp of butter. Sprinkle each apple half with 1 tbsp of brown sugar. In a medium microwavable bowl, microwave the remaining 2 tsp of butter uncovered on high for 20 seconds or until melted. Add granola mixture, stirring until blended. Sprinkle 2 tbsp granola mixture over each apple half. Cover; bake 30 minutes. Uncover, bake 20 minutes longer or until apples are tender and topping is golden brown. Serve with ice cream or whipped cream

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Serves: 6
Total Time: 1h 15m

20 Jumbo pasta shells
1 Cup plain cream cheese (softened)
1 Cup of parmesan cheese
2 Cups of fresh Spinach
½ Cup dried basil
½ Cup of mozzarella cheese
1 Tbsp of lemon juice
1 Jar of plain red pasta/ tomato sauce
3 Boneless chicken breast filets

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or tender; drain. In a large skillet over medium heat, combine chicken and spinach. Cook until chicken is no longer pink and season with lemon. In a large bowl, combine softened cream cheese, basil, parmesan cheese, chicken, and spinach together. In a 9 x 13 baking pan, pour half of the red pasta or tomato sauce. Spoon chicken/cheese mixture into each pasta shell and place shells on in the sauce in baking pan. Once all shells have been filled and placed, cover everything with the rest of the tomato/ pasta sauce. Place in oven and cook for 25 minutes. Once finished, pull the pan out and cover in the remaining mozzarella cheese. Place pan back in the oven and cook for another 5 minutes or until the cheese is melted.

Original recipe from allrecipes.com but we took some liberties and made it better!

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Prep Time: 30 Minutes
Serves: 16
Calories: 1= 90 calories

16 Slices baguette French bread
1 tbsp olive oil
1 tbsp butter
2 fuji apples, diced
½ cup crumbled gorgonzola or mozzarella
¼ cup honey
1 tsp fresh thyme leaves
Fresh thyme sprigs if desired

Heat the oven to 400 degrees F. Place bread slices on ungreased cookie sheet. Brush each bread slice with oil. Bake 8 – 10 minutes or until golden brown and crisp. Meanwhile, in a 10inch skilled, melt butter over medium heat. Add the sliced apple; cook 3 to 4 minutes, stirring occasionally, until softened; and then remove from heat. Stir in cheese, 2 tbsp of honey, 1 tsp thyme. Spoon apple mixture evenly over bread slices. Drizzle with the remaining 2 tbsp honey.
Bake 8 – 10 minutes or until cheese is melted. Garnish with thyme sprigs.

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Spend the morning with your family and enjoy a healthy breakfast to start the day off right!

Serves: 4
Calories per serving: 306
4 Whole wheat English muffins
4 Slices of low fat cheese
4 Deli thin slices of low sodium ham
4 Large eggs
4 Slices of tomato
Spritz of olive oil
½ Tbsp of dried oregano
Salt, to taste
Pepper, to taste

Preheat the oven to 350 degrees. Fill a large deep skillet of water to a depth of 4 inches and bring to a steady simmer.
Arrange the muffin halves on a baking sheet. Place the cheese slices on the bottom muffin halves. Place whole or cut into ribbons the ham and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.

Cut 4 slices from the tomato and spritz each slice with olive oil. In a separate nonstick sauté pan over medium-high heat, sauté the tomato slices for 1 minute on each side and then season with salt, pepper, and dried oregano. Set aside.

Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to pour the egg into the water. Repeat with the remaining 3 eggs. Cook until whites are solid and the yolk is still runny, about 3 minutes. Carefully remove the eggs one at a time with a slotted spoon. Transfer to a plate with paper towels to drain.

Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate. Place a slice of sautéed tomato on top of the ribbons of ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.

This is an older recipe I have and I’m not sure where I originally got it from.

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Prep Time: 10Min
Cook Time: 15Min
Serves: 4

8 slices bacon
6 large eggs
1/3 c. chopped chives, plus more for garnish
1 tbsp. garlic powder
kosher salt
Freshly ground black pepper
1 tube crescent rolls
1 c. shredded Cheddar
1/2 c. shredded mozzarella
1 egg, beaten with 1 tablespoon water (for egg wash)

Preheat oven to 375 degrees F. In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate. Drain half the fat from skillet. In a large bowl, whisk eggs with chives and garlic powder. Season with salt and pepper. Add to skillet and scramble. Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment. Place a slice of cooked bacon on top of each crescent roll. Top ring with cheddar and scrambled eggs, then with mozzarella. Season with more pepper.
Gently roll up. Brush with egg wash and bake until golden, 10 to 15 minutes. Garnish with more chives and serve.

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Makes: 8 servings (756 Calories)
Prep Time: 15Min
Cook Time: 30Min

2 cups water
2 cups uncooked rice
2 cans chunk chicken, drained or 3 boneless breasts cut up
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16oz) package frozen chopped broccoli
1 lbs chedder cheese

Preheat oven to 350 degrees. In a medium saucepan, bring the water to a boil. Mix in the rice, cover, and remove from heat. Let stand 5 minutes. In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, and cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

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