Bacon, Egg & Cheese Breakfast Cups

• 10 eggs
• 5 oz. low fat milk
• 5 slices bacon, cooked, cooled and crumbled
• 1/4 of a yellow onion, finely chopped
• 1/2 cup shredded cheddar jack cheese
• salt and freshly ground black pepper

Preheat oven to  375F.

Coat a 12 cup muffin pan with cooking spray.

Sprinkle each cup with crumbled bacon, chopped onion and shredded cheese.

In a bowl, whisk together the eggs and milk until smooth.  Season with salt and pepper.  Pour the egg mixture into each cup, filling each about 2/3 full.

Bake for 20 minutes, or until set.  Let cool on a wire rack.

Enjoy!!

Parmesan Chicken Caesar Salad

For the chicken:

• 4 thinly cut chicken breast fillets
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tbsp. freshly minced parsley
• 1 tsp. chopped garlic
• Salt and freshly ground black pepper

For the salad:

• 2 heads romaine lettuce
• 1/4 cup shaved Parmesan cheese 
• Fresh ground black pepper
• Girard's Light Caesar Dressing (or your favorite)

Preheat oven to 400F.

Put the mayonnaise into one bowl and combine the grated Parmesan, parsley and chopped garlic into another bowl.   Dredge the chicken into the mayonnaise and season with salt and pepper.  Next, dredge the mayonnaise covered chicken into the Parmesan mixture and place onto a sprayed baking pan.  Bake for 20 minutes.  Set aside and let rest.

Meanwhile, wash, dry and chop the romaine.  Dress the lettuce with as much dressing as you like and sprinkle with freshly ground black pepper.

Once the chicken is cooled, slice it into thin strips.

Divide the dressed lettuce onto 4 plates.  Divide the chicken evenly onto the lettuce and sprinkle with shaved Parmesan.

ENJOY!

Zucchini Noodles with Crockpot Turkey Meatballs and Sauce

 Turkey Meatballs:

• 1 - 20 oz. package lean ground turkey breast
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp salt 
• Freshly ground black pepper

Sauce:

• 1 tbsp. chopped garlic
• 1 - 28 oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• Freshly ground black pepper
• 1/4 cup fresh chopped basil

Zucchini Noodles:

• 1 tbsp. extra virgin olive oil
• 1/3 cup chopped red onion
• 1 tbsp. chopped garlic
• 4 medium zucchinis, cut into long noodle-like strip (with a mandolin or spiralizer)
• Salt and fresh cracked pepper, to taste

In a large bowl, combine the meatball ingredients, mixing well.  Form small meatballs with your hands. Yields about 25 meatballs.

Next, make the sauce.  Pour the crushed tomatoes into the sprayed crock pot and add the garlic, bay leaf, salt, oregano and freshly ground black pepper.  Mix well.  Drop the meatballs into the sauce.  Cover the crock pot, set to low and cook 6 hours.  When meatballs are ready, add freshly chopped basil, stir to combine.

When meatballs are almost ready, make the zucchini noodles.  Heat a large nonstick skillet over medium heat, add oil, onions and garlic and cook until fragrant, about 1-2 minutes.  Increase heat to medium-high and add the zucchini, seasoning lightly with salt and freshly ground black pepper.  Stir the zucchini to mix and cook for 3 - 5 minutes. 

Serve the zucchini noodles with a scoop of sauce (remember to remove bay leaf) and as many meatballs as you desire. Sprinkle with Parmesan cheese and enjoy!

Turkey Sausage and Pepper Frittata

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Olive oil
2 links hot Italian turkey sausage, removed from the casings and crumbled
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 cup grated Parmigiano cheese
8 eggs

¼ cup reduced fat milk
Salt and freshly ground black pepper.

Preheat the oven to 350 F.

Coat a nonstick 10-inch sauté pan with olive oil. Add the sausage and brown, about 3 minutes. Drain the fat off in a colander and set sausage aside.

Add the peppers and onion to the pan, lightly season with salt and freshly ground black pepper and sauté until they are soft and starting to brown, about 5 minutes.  Once cooked, add the sausage back into the pan and stir together.

Meanwhile, in a bowl, gently whisk together the eggs, milk and cheese and lightly season with freshly ground black pepper.

Pour the egg mixture into the pan with the sausage, peppers and onions and stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Cook 3 minutes, without stirring, until egg mixture begins to set around the edge of the pan. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 12-15 minutes, until the eggs are cooked through.

Cut into wedges and enjoy!

 

Elena's Shredded Buffalo Chicken

• 2 lbs. boneless skinless chicken breasts
• 1 - 12 oz. bottle Frank's Wing Sauce
• 1 - 1 oz. packet Hidden Valley Ranch dry mix
• 1 tbsp. chopped garlic
• 2 tbsp. light butter

Place the chicken breasts into a sprayed slow cooker.  Add the chopped garlic over the top of the chicken and sprinkle with the dry ranch mix.  Pour the bottle of wing sauce over it.

Cover and cook on low for 5 1/2 hours.  Shred the chicken with two forks and mix well with the sauce.  Add the butter and combine well.  Continue to cook on low to the let meat soak up the sauce, about another 30 minutes.  Keep on warm until ready to serve.

I  served this with my Deviled Egg Coleslaw and celery sticks with blue cheese dressing  - paired perfectly together  -  yum!

Deviled Egg Coleslaw
~ 2 hard boiled eggs, finely chopped
~ 3/4 cup light mayo
~ 3 tablespoons whole grain mustard (Gulden's)
~1/4 cup finely chopped red onion
~ 2 teaspoons white vinegar
~ 1 teaspoon hot sauce
~ 1/4 teaspoon Old Bay seasoning
~ 1 16 oz. bag Fresh Express 3 color Deli Coleslaw

Combine everything except coleslaw in a large bowl, mix well. Add coleslaw and toss. Cover and chill for at least an hour before serving.

Enjoy!

Smoked Sausage, Pepper and Onion Stir-fry

• 1 - 13 oz. package of Turkey Smoked Sausage or Kielbasa, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• olive oil
• 1 cup of your favorite salsa

Drizzle a large saute pan with olive oil and heat the pan over medium heat.  Add the onions and peppers and saute until starting to brown and soften, about 10 minutes.

Meanwhile, heat a grill pan over medium heat.  Drizzle with olive oil and add the sausage.  Cook until warmed through and starting to brown, about 6 minutes.

Add the cooked sausage to the peppers and onions and toss in the salsa.  Mix well and continue to cook about 3 - 5 more minutes.

Enjoy!

Fourth of July Slow Cooker Baked Beans

• 3 - 28 oz. cans pinto beans, rinsed and drained
• 1 large yellow onion, chopped
• 1 - 20.5 oz. jar Kinder's Hot Barbecue Sauce
• 1/2 cup packed light brown sugar
• 2 tbsp. ground mustard

Mix all ingredients in a sprayed slow cooker.  Cover and cook on low 6 hours.  Keep warm until you're ready to serve.

Enjoy!