Friday, May 1, 2009

Breakfast
Ham and Egg Cups

Ingredients:

6 (1 oz.) slices thin ham squares
1 tablespoon olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2 cups shredded Havarti cheese
8 eggs
3/4 cup plain yogurt
2 tablespoons Dijon mustard
3 tablespoons dried snipped chives

Directions:

Preheat oven to 350 degrees. Grease six 10-oz. custard cups and set on a jelly roll pan. Place one piece of ham in each custard cup, pressing down gently to line cups, letting any extra drape over sides.
In medium microwave-safe bowl, combine olive oil, onion, and green pepper. Microwave on high for 2 minutes, then remove and stir. Divide mixture among custard cups. Top with half of the cheese.

Beat together eggs, yogurt, and mustard in a medium bowl until combined. Pour over cheese and onion mixture in each cup. Top with remaining cheese, then the chives. Bake at 350 degrees for 25-30 minutes or until eggs are set and thoroughly cooked. Serves 6


Lunch
Peach Bacon Salad & All American Burgers

Salad
Ingredients:

4 peaches, peeled and chopped
2 tsp. lime juice
4 pieces bacon
1/3 cup poppy seed salad dressing
1/2 cup chopped celery
3 cups torn lettuce

Ingredients:

Combine peaches with lime juice in small bowl, toss gently and set aside. Cook bacon in a large nonstick skillet until crisp. Drain bacon on paper towels. Crumble bacon and set aside. Toss salad dressing, celery, reserved chopped peaches, and lettuce in a large bowl.

Place salad on serving plate and sprinkle with bacon.

Burgers
Ingredients:

1 lb. ground beef
1 tsp. Worcestershire sauce
2 tsp. water
1/2 tsp. seasoned salt
1/2 tsp. onion powder
1/8 tsp. pepper
4 sandwich buns

Directions:

Prepare and heat grill. Combine all ingredients except sandwich buns in a large bowl and mix gently. Shape into four patties. Cook 4-6" from coals 10-15 minutes until hamburgers are no longer pink in center, or they reach an internal temperature of 160 degrees. You can toast the sandwich buns on the grill just before serving, if you like. Serve with all the traditional fixings - mustard, ketchup, pickles, relish, American cheese... 4 sandwiches


Dinner
Crockpot Tortellini Stew

Ingredients:
1 onion, finely chopped
2 (15 oz.) cans ready to serve vegetable broth
28 oz. can diced tomatoes with garlic and herbs, undrained
15 oz. can cannellini beans, drained and rinsed
1/4 tsp. pepper
1 Tbsp. dried basil leaves
8 oz. pkg. dry cheese tortellini

Directions:

Combine all ingredients except basil and tortellini in 4-5 quart crockpot. Cover and cook on low for 6-8 hours. 20 minutes before you want to eat, add basil and tortellini to crockpot and stir gently. Cover, turn heat setting to high, and cook 20-25 minutes until tortellini are tender. 8 servings


Dessert
Creamy Fruit Parfaits

Ingredients:

8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow creme
1 cup sliced strawberries
1 cup blueberries or raspberries

Directions:

Beat together cream cheese and marshmallow creme until smooth. Layer fruit with cream cheese mixture in 4 dessert glasses. Serves 4

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