Enjoy Each Bite

Mix well in a bowl (my husbands choices): 6-8 eggs chopped ham bacon bits finely chopped onion chopped bell pepper ample amounts of seasonings Tablespoon of water or soy milk Spray skillet with non-stick cooking spray. Heat skillet over medium heat. Once hot, pour entire egg mixture into the skillet and let cook almost through, checking the bottom to make sure it is not getting too dark. If it is, turn down the heat and use the lid to cook through. Using 1-2 spatulas, flip half the cooked omelet over to fold in half. Continue cooking through until completed as you prefer. Serve and eat hot. Optional: cover in rice or soy cheese.

Fried Rice is great when you need to use up left-over rice or if you want to intentionally make loads of rice for one meal and use some for another meal. This time, I made the fried rice and put it in a warmed tortilla with fresh tomatoes. It was great! To make fried rice: Warm through white or brown rice in skillet on medium heat. Add 2-3 eggs, various seasonings, meat (optional), onion, bell pepper, etc. Mix thoroughly to get egg all over rice and cook on medium-high heat until the egg is completed cooked and all ingredients are hot. Serve immediately for best taste and texture.

This was delicious. It was a bummer that I had to be responsible and only eat one. Mix together with your clean hands: - 1 lb ground beef - 1-2 tablespoons terriaki sauce - garlic salt - seasoned salt (lots) - small pieces of raw mushrooms (not too many or the burgers will not stay together) Mush, mush, mush it all together and then divide into 4 equal parts. Make tight round balls and smash them into hamburgers. You want to make them slightly larger than the buns you will be using. Drizzle a tad more terriaki sauce on the raw burgers then put them on the hot barbecue and cook for about 6-8 minutes, flipping about halfway through the cook time. Do not push down on your burgers at any time as that lets precious moisture escape. You will be Mmmmm-ing at your dinner table tonight. :)

This was a great meat-less dinner. I will make this again soon. The photo does not do this dish justice. - Fully cook several (3-5) potatoes either in oven or microwave. I used red potatoes. Set potatoes to cool for about 15-20 minutes, then cut them about 1/4 to 1/2 inch slices. - Heat about 2 tablespoons olive oil in skillet on medium-high heat. Move pan around to get oil distributed around bottom of skillet. - Sprinkle an even layer of Italian bread crumbs, Italian seasonings and garlic salt on the oil. - Lay potatoes flat on oil and seasonings. Cook with lid off for about 3-5 minutes or until bread crumbs are sticking to the potatoes and are browning. Flip the potatoes to get browned on opposite side. - Add sliced yellow squash and spinach leaves and any additional seasonings that are needed. Put the lid on the skillet and cook for about 5 minutes or until squash is tender. I served this dish with garden rotini pasta with melted Smart Balance Butter and Italian seasonings.

Don't be prejudice against cheese-less pizza, it's worth devouring with a smile on your face. For this pizza, I was an over-achiever and I made whole wheat pizza dough (recipe from the Better Homes and Gardens cookbook) and I made the pizza sauce too. I LOVED the pizza sauce and will never buy pizza sauce again. If you don't have time or the desire to make your own pizza dough, Fresh and Easy sells great pizza dough (wheat, white or focaccia) or you can buy one of those crusts already baked (follow those individual directions for cooking times). Pizza Sauce (makes enough for two large pizzas) - Heat two tablespoons of olive oil in small sauce pan. - Add seasonings of your choice (basil, garlic, onion, bay leaves, oregano, celery, pepper, fennel seed are all options.) I like a little minced garlic with basil and an Italian spice mix I have. - Then, mix in one 8 oz can of tomato sauce and one 6 oz can of tomato paste. Add 1/2 teaspoon of salt and heat through on lo...

I like imitation crab meat... not sure about all those mysterious ingredients, but hey, it tastes good! Cook your favorite pasta or whatever type is available in the pantry. Drain, return to pan and add about 1-2 tablespoons olive oil. Put over low heat and add imitation crab meat and a vegetable. I added frozen green beans because I didn't have any fresh, but fresh is SOOO much tastier. Season as you will and enjoy either hot or cold.

With some planning ahead, you can make these easy refried beans to add to your burritos, tacos or dip. You will need: One small bag of dried pinto beans (approx 3-4 cups) minced garlic 1 yellow onion Seasonings (garlic salt, pepper, coriander) Time (start the night before you want them done) Soak the beans in water over night. The water should immerse the beans with 2-3 inches additional. In the morning, drain the soaked beans, sort out any that do not look good, rinse and place in crock pot. Fill with water to about 1-2 inches above beans. Place large chunks of onion, seasonings and garlic in and stir. Cook on LOW for 6 hours. Stir. Cook on HIGH for an additional 3-4 hours. Once they are soft enough to smash with spoon, drain most the liquid out and place beans in large mixing bowl. Mix on medium speed with a hand mixer until they look like refried beans. Use them hot and store sealed. I made bean burritos with lettuce, tomato and cilantro and served with cold, perfect...

Is that politically correct? Anyway, "hobos" are not an ingredient in this recipe, so I think we are all safe with this tasty and healthy meal. It seems obvious that the most appropriate way to cook these meals is over hot coals from a campfire, but it is also possible to cook them in a dutch oven or in the oven right in your comfy kitchen. You will need aluminum foil, meat of choice (optional), potatoes, carrots, cabbage, onion and seasonings. Making your Pouch (one serving): Tear off 3 sheets of aluminum foil about 18" long each. Lay them on top of each other all at different angles with middles aligned. (I am such a visual person, I hope that makes sense.) Put large pieces of cabbage on first, then the meat on top. Then pile on the other ingredients you have chopped up small into the center of your prepared aluminum foil and season as you go. Once you have added enough for one serving, fold up each end (one at a time) of aluminum foil to enclose all ingredient...

So, I recently noticed that in my efforts to make delicious dairy-free meals I have become dependent on meat. I rarely make meals that do not include some sort of meat. I realize that this is not only more expensive, not necessary and slightly unhealthy, but also that my beliefs do not align with eating meat so regularly. If you follow my recipe blog, you will notice a new trend of healthy meat-less recipes as I aim to use my creativity to get our family out of our current meat craze. Hope you like what I come up with.

One of my good friends taught me her idea for cooking potatoes. I LOVE potatoes and would live off them if possible. So here we go... Preheat oven to 375 degrees. Dice potatoes (I used red potatoes and diced them about an inch). Mix diced potatoes with 1-2 tablespoons of olive oil. Add your favorite seasonings. I used a Montreal chicken seasoning. Mix to ensure all potatoes are happily covered in olive oil. Lightly spray an oven safe dish (ex. Pyrex glass dish) with non-stick spray. Pour potatoes into oven safe dish, sprinkle again with seasonings. Bake in oven for 30 minutes. Remove and stir. Bake again in oven for 35-40 minutes or until potatoes are sizzling, soft enough and slightly browned. If desired set oven to broil setting and broil for about 3-5 minutes or until the potatoes are darker brown and crispy to your liking. I served my potato perfection with focaccia bread and fresh salad.

All you need: fresh strawberries, spinach leaves, almonds (or walnuts) and your favorite poppy seed dressing. Slice the strawberries. Trim the spinach leaves. Put it together with sliced almonds and toss with the poppy seed dressing. I use Eating Right Poppy seed and Caramelized Onion dressing, but you can also make your own by following this recipe.

I decided to try tilapia again after a long time of not buying it. And, we loved it! I placed the fillets into the skillet at medium heat. I smothered them in lemon juice and then seasoned with a lemon pepper blend. I cooked them with the lid on for about 10 minutes turning over once. It was moist, flaky and lemony to perfection. I served the fish with Strawberry salad . Mmmm