- July 7, 2008 at 12:31 pm #259524
Huevos Burritos: Saute sliced onions and peppers in a little oil until
tender.Remove. Scramble eggs in same skillet.Spoon eggs, onions and
peppers with salsa into warm flour tortilla.Tuck in sides and roll up.
Italian Egg and Potato Skillet: Saute diced potato and chopped onion in
a little oil until almost tender.Ad diced zucchini and cook until
tender.Make 4 indentations in mixture.Break an egg into each.Cover and
cook until eggs are cooked through.
Simple Stir Fry: Brown a little ground beef or turkey with chopped
garlic.Add shredded cabbage,bagged frozen stir fry veggies,some water
and a pinch of ground ginger.Cover and cook until veggies are
heated.Drizzle with soy sauce and serve over brown rice.
Tuna and White Bean Salad: Toss drained canned tuna,salad greens,drained
white beans,sliced jarred roasted peppers and thick sliced cucumber with
oil and vinegar dressing. Serve with crusty Italian bread
Pasta Puttanesca: Heat jarred marinara sauce with sliced pimento stuffed
olives.Toss with drained canned tuna and cooked pasta
Pierogi Skillet: Brown frozen mini pierogis as package directs and
remove.Saute sliced kielbasa,sliced onions and frozen peas in a little
oil until veggies are tender.Stir in pierogis and toss.Serve with sour
Southwestern Mac and Cheese: Stir salsa,corn kernels,sliced scallions
and a little ground cumin into prepared boxed mac and cheese. Heat
Grilled Zucchini Parmesan Heros: Grill thick lengthwise slices of
zucchini until tender. Spread marinara sauce on split hero rolls.Add
zucchini and top with some sauce and shredded mozzarella cheese.Wrap in
foil and place on the grill until cheese is melted
Pasta and Salmon: Toss cooked pasta with mayo,a bit of cider vinegar and
a little dried dill. Add canned drained salmon,thawed frozen peas and
sliced cucumbers.Toss and serve
Spinach and Ham Risotto: Brown a little diced ham and add 1 box risotto
mix (prepare as directed on box) Five mins before it’s done stir in
bagged leaf spinach.Cover and cook until rice is tender
Curried Egg Salad: Mix coarsely chopped hard cooked eggs with equal
parts yogurt and mayo. Add curry powder to taste.Stir in diced celery,
red onion and apple
Moroccan Veggies: Saute chunks of zucchini and yellow squash with sliced
onions in a little oil until tender.Add a can of each of diced tomatoes
and canned chick peas,a pinch of ground cinnamon and cumin.Simmer until
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