Table of contents

pages 3,4,5,6 breakfast

pages 8,9,10 lunch

pages 12,13,14,15,16 dinner

Breakfast 

Ham and Swiss omelet

ingredients

1 table spoon of butter

3 eggs

3 table spoons of water

1/8 teaspoon of salt

1/8 teaspoon of pepper

1/2 cup cubed fully cooked ham

1/4 cup shredded Swiss cheese

Directions:

• on a small nonstick skillet melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Open faced prosciutto and egg sandwich

Ingredients

• 4 large eggs, room temperature
• 4 tablespoons mayonnaise
• 2 garlic cloves, minced
• 4 thick slices sourdough bread, toasted
• 1 cup fresh arugula
• 1 medium tomato, sliced
• 1/3 pound thinly sliced prosciutto
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

directions

• Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
• Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

Cast iron scrabbled eggs

Ingredients

• 12 large eggs
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup finely chopped sweet onion
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons butter
• 1 log (4 ounces) fresh goat cheese, crumbled
• 3 tablespoons minced chives

Directions

• In a large bowl, whisk the eggs, water, salt and pepper; set aside.
• Place a 10-in. cast-iron skillet on grill rack over medium-hot heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Bacon eggs cups

Ingredients

• 4 bacon strips
• 4 large eggs
• 1/3 cup half-and-half cream
• 1/8 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped

Directions

• In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
• In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.
• Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

Lunch

Mini Mac and cheese dogs

Ingredients

• 1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
• 1/2 cup panko bread crumbs
• 2 tablespoons chopped onion
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 12 bun-length beef hot dogs
• 1 package (7-1/4 ounces) macaroni and cheese dinner mix

Directions

• Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets.
• Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
• Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
• In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes.
• Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.

Brief Burritos

Ingredients

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1/2 cup chili sauce
• 8 flour tortillas (10 inches), warmed
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream

Pizza Roll ups

Ingredients

• 1/2 pound ground beef
• 1 can (8 ounces) tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 teaspoon dried oregano
• 2 tubes (8 ounces each) refrigerated crescent rolls

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano.
• Separate crescent dough into 8 rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along 1 long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into 3 pieces.
• Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.

dinner

Pizza Quinoa casserole

Ingredients

• 1 tablespoon olive oil
• 1/2 pound Italian turkey sausage links, casings removed
• 1 small red onion, sliced
• 2 cups sliced fresh mushrooms
• 2 cups chicken broth
• 1 cup quinoa, rinsed
• 2 cups pizza sauce
• 1 package (6 ounces) sliced turkey pepperoni
• 1 medium green pepper, chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Optional toppings: Minced fresh basil, sliced olives, drained sun-dried tomatoes, banana peppers and red pepper flakes

Directions

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage and onion until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel.
• Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. Press cancel.
• Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
• Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
• Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, 1 hour or until pepper is tender. Sprinkle servings with cheeses. If desired, serve with optional toppings

Veggie Chowder

Ingredients

• 2 cups cubed peeled potatoes
• 2 cups reduced-sodium chicken broth
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) fat-free evaporated milk
• 3/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup sliced fresh mushrooms
• 1/4 teaspoon pepper
• 2 tablespoons bacon bits

Directions

• In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
• Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

Meat loaf muffins

Ingredients

• 1 large egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green pepper
• 1/4 cup barbecue sauce
• 1-1/2 pounds lean ground beef (90% lean)
• 3 tablespoons ketchup
• Additional ketchup, optional

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups.
• Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup.
• Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

Chili stuffed poblano peppers

Ingredients

• 1 pound lean ground turkey (93% lean)
• 1 can (15 ounces) chili without beans
• 1/4 teaspoon salt
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1 medium tomato, finely chopped
• 4 green onions, chopped
• 4 large poblano peppers
• 1 tablespoon olive oil

Directions

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
• Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
• With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Pasta with roasted garlic and tomatoes

Ingredients

• 1-1/2 pounds cherry tomatoes
• 12 garlic cloves, peeled
• 3 tablespoons olive oil
• 3 cups uncooked bow tie pasta
• 4 ounces (1/2 cup) cream cheese, softened
• 1/2 teaspoon salt

Directions

• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
• Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
• Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.