Ingredients
6 eggs
1 cup of frozen spinach
1 cup of sliced white mushrooms
1/2 cup of cheddar cheese
1 T of worcestershire sauce
5 T of butter
3 cloves of garlic
Salt and pepper
In a pan, heat 3 tablespoons of butter over medium heat. Once the butter is melted, add in your mushrooms and the worcestershire Dice up the garlic and add it in.
While the mushrooms are cooking, cook your frozen spinach in the microwave according to the directions on the package. Once your mushrooms are tender add in a cup of the spinach, sprinkle in some salt and pepper, and give a good toss. Reduce the heat to low.
In a separate pan, heat 2 tablespoons of butter over medium low heat. Crack open your eggs in a small bowl and add in some salt and pepper. With a whisk, beat the eggs and add them into the pan. Once the eggs are almost done add them into your spinach-mushroom mixture and toss with the cheddar cheese. Heat throughly till your eggs are done.
This cocktail is refreshing and delicious. You can substitute the moscato for any other sweet or sparkling white wine. It goes well with a light meal, brunch, or for a day by the pool.
Ingredients
1 can of frozen limeade
1 bottle of sparkling moscato
1 lime
1/4 of a cucumber
1 T of fresh mint
In a pitcher empty the can of frozen limeade and the bottle of your sparkling wine. Give a quick stir to meld the two together. Cut up the lime and cucumber into round slices and drop in with your wine. Roughly chop a tablespoon of mint and add in. Give a stir and refrigerate for an hour to let the cucumber, lime, and mint infuse into your wine. Serve immediately and enjoy. Makes about 6 glasses.
Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil
Cut your peppers in half, starting from the top of the stem down. Scoop out the seeds and ribs and set your green peppers aside.
Cook your rice according to the package directions and set aside.
Rinse and drain both the corn and black beans. Put in a large bowl. Dice your tomatoes, mushrooms, and red onion and add to the corn and beans. Chop up the cilantro and add in. Add in salt and pepper to taste.
Incorporate your rice into your other ingredients and give a quick toss. Start filling your green peppers with your filling mixture. Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.
Cook at 350 degrees for 35 minutes.
Ingredients
1 box of brownie mix
2 cups of crushed graham crackers
1 cup of milk chocolate chips
1 cup of mini marshmallows
1 stick of butter
Crush your graham crackers in a Ziploc bag. You can use your hands, a rolling pin (to make it easier), or a food processor (to make it really easy!).
Melt 1 stick of butter in the microwave. Go in 20 second increments till the butter is melted. Toss in your graham cracker bits once the butter is melted.
Spray an 8x8 inch baking pan with non-stick spray, then add in your layer of graham crackers. Press lightly into the pan.
Follow the directions on the package of the brownie mix. Once the ingredients are incorporated, add in your chocolate chips and stir. Pour the brownie batter over your graham crackers.
Sprinkle the top with marshmallows and cook at 350 degrees for about 25-30 minutes.
This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later. This is an extra hearty breakfast, and great for camping and hiking.
Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper
First heat up 1/4 cup of butter in a pot. Once the butter is melted, add in the potatoes and stir to coat. Add in some salt and pepper to taste. Cover and let cook, stirring occasionally.
In a pan throw in the bacon and let cook. Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease). Chop up the bacon into bite-sized pieces once cool.
While the potatoes and bacon are cooking, crack and whip the eggs. Add in some salt and pepper. Put two tablespoons of butter into the pan that contained the bacon. Once the butter is melted, add your eggs and let cook. Make sure not to over cook the eggs. They should still look moist.
Once everything is cooked, start assembling your burritos. Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa.
Fold in the edges and roll up. Eat now, or wrap in foil. These keep for only about a day before they get soggy.
This recipe can be made ahead of time and cooked later. To make life easy, use left-over chicken from the night before.
Ingredients
2 chicken breasts, grilled
2 cups of beans (mix of kidney, pinto, black)
2 cups of mexican cheese (or cheddar)
1 cup of salsa
1 can (15 oz.) of red enchilada sauce
2 green onions, chopped
8 flour tortillas (burrito size)
First, make sure your chicken is at room temperature. In a large bowl, begin to shred into nice bite-sized pieces. Set aside for assembly.
For the beans you'll want about a third of a can of each of the following beans: kidney, pinto, and black. Remember to rinse and drain before you use. Foodie Tip: use your leftover beans to top a salad the next day.
For the salsa you can either use your favorite pre-made sauce, or make your own homemade salsa.
Next, set up a little assembly station for your enchiladas so you can get them together quickly. Using a large cutting board place one flour tortilla and add the chicken. Top with a scoop of beans, a generous sprinkle of cheese, and a scoop of salsa. Fold in two sides of the tortilla to the center and roll from end to end. Place in a standard 13x9 inch baker. Continue assembling until you have all 8 enchiladas in the pan.
Top the tortillas with the enchilada sauce and sprinkle the leftover cheese on top. I like to add a little chopped green onions on top for flavor, and because they add a little bright color to the dish, but you can leave these off if you aren't a fan.
When you are ready to back, preheat your oven to 350 degree and cook for 30 minutes.
Ingredients
