Hearty Meat Scramble

1 Tbsp. butter or Pam spray
1/4 lb. breakfast sausage, crumbled and browned
3 strips of bacon, cooked and chopped
2 slices of ham, diced (approximately 1/3 cup)
12 whole eggs
1/4 cup half and half
salt and pepper to taste
1/2 cup shredded cheddar cheese
2 green onions, green parts only, thinly sliced

Warm a skillet over medium heat; add butter until melted. Add cooked sausage, cooked bacon, and ham; saute 2 minutes. Whisk the eggs with half and half and season with salt and pepper in a separate bowl. Add the egg mixture to the skillet; scramble until the eggs are cooked almost through. Add the cheese and cook until melted.

Garnish the scramble with chopped green onions. Serve with a side of potatoes or hash browns.

Serves 4

French Toast

3 eggs
3/4 cup half and half
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter or Pam spray
16 slices of bread

Melt butter in a large skillet or griddle. Whisk the eggs, half and half, cinnamon, and nutmeg in a medium sized bowl. Dip slices of bread through the egg mixture, one at a time, turning once until bread is well coated. Add bread to the skillet and cook 3 minutes per side or until golden brown. Top with syrup or powdered sugar.

Serves 4

Spaghetti & Meatballs

6 slices white bread
1/4 cup milk
8 oz. ground beef
1 egg
1/4 grated Parmesan cheese
1 Tbs. oil
1/4 cup finely chopped onion
1 glove garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz.) crushed tomatoes
1 cup water
1 Tbs. sugar
12 oz. spaghetti noodles, cooked
fresh parsley, chopped

Tear white bread into small pieces and place in a large bowl. Pour milk over the bread. Let stand 5 minutes or until all the milk is absorbed. Mix in ground beef, egg and Parmesan cheese. Divide the mixture into 18 pieces and shape each into a meatball.

Heat oil in a large pot over medium-high heat. Add onion, garlic, Italian seasoning, salt and pepper; cook until the onion and garlic are just tender, about 5 minutes. Stir in crushed tomatoes, water and sugar, then bring to a boil.

Add the meatballs, then lower the heat so the sauce simmers until the meatballs are cooked through and the sauce is thickened, about 30 minutes. Serve over spaghetti. Sprinkle with chopped fresh parsley.

Serves 6

Simple Shrimp Tacos

Tacos:
1 lb. medium frozen, uncooked shrimp; thawed and peeled
Juice of 1/2 lime
3 Tbsp. butter
12 (6") Mission Yellow Corn Tortillas
1 cup finely shredded cabbage
1/4 cup chopped cilantro
Tabasco Pepper Sauce, to taste (I often omit this, too hot for my taste)

Other sides:
8 lemon wedges
8 Tbsp. LaVictoria Salsa Suprema
4 Tbsp. sour cream
4 Tbsp. Wholly Guacamole

1. In a large bowl, toss the shrimp with lime juice and season to taste. Melt the butter in a large skillet over medium-high heat; add the shrimp and saute for about 3-4 minutes or until opaque.

2. Warm the tortillas over a gas flame or in a pan; (I use an electric skillet) You probably could microwave or heat in the oven wrapped in foil.

3. Fill with shrimp and cabbage. Top with cilantro.

4. Serve the tacos with lemon wedges, salsa, sour cream, and guacamole.

Serves 4 (3 tacos each)
uses low sugar and low carb ingredients.

Carne Asada Tacos

Tacos:
2 lbs. flank steak
1 Tbsp. McCormick Grill Mates Mesquite Seasoning
8 (6") Mission Yellow or White Corn Tortillas
1/2 cup chopped green onions
1/2 cup chopped tomato
1/2 cup finely chopped cilantro

Other sides:
1/2 cup canned Progresso Black Beans, drained
1/4 cup La Victoria Salsa Suprema
1/4 cup sour cream
24 Mission Restaurant Style Tortilla Triangles

1. For the tacos: Preheat grill to Medium-high heat. Season the steak with grill seasoning. When the grill is hot, cook the steak for 3-5 minutes per side. Remove from the grill and let rest for 5 minutes; then slice across the grain of the meat.
(I use an indoor electric grill)

2. Warm each tortilla over a gas flame or in a pan; (I use my electric skillet) fill with steak, tomato, and green onion. Garnish with cilantro.

3. Warm the beans and serve with the tacos, along with some chips and sides of sour cream and salsa.

Serves 4
Low sugar and Low Carb ingredients.

Ritzy Poppy Seed Chicken

2-3 breasts of chicken
1 cup sour cream
1 can cream of chicken soup
1 Tbsp. poppy seeds
1/2 to 1 sleeve Ritz crackers, crushed
4-6 Tbsp. (1/2 stick) butter or margarine, melted

Cook chicken and cube. Mix with sour cream, cream of chicken soup, and poppy seeds. Place in baking dish. Melt butter, combine with crackers, and sprinkle over chicken mixture. Cover with foil and bake at 350 degrees for 25 minutes, uncover and bake an additional 5-10 minutes, or until bubbling.

Recipe from Monica

Crock-Pot Beef Stroganoff

2 lbs. stew meat
2 pkgs. dry onion soup mix
2 cans cream of mushroom soup
2 (4 oz.) cans mushrooms, or 8 oz. fresh sliced mushrooms
1 cup sour cream
hot cooked egg noodles

Place meat in sprayed slow cooker. Sprinkle onion soup and mushrooms over the top. Combine cream of mushroom soup and sour cream; spread over all. Cover and cook on low 6-8 hours, or until meat is very tender. Serve over hot cooked egg noodles. Makes 8 servings.


Recipe from Cami at Saucy Apron