2 whole grain tortillas
1/2 cup shredded cheddar cheese
1 cup of thinly diced turkey (cooked)
1 cup steamed broccoli
Wheat germ – sprinkled as desired
Scramble 2 eggs in a frying pan with extra virgin olive oil. Add broccoli and turkey when the eggs are almost cooked. Cook until the eggs are no longer runny and are firm.
Warm tortillas in a toaster oven or in your regular oven.
Place tortilla on a plate and cover with the egg scramble. Sprinkle the cheese over the eggs and then sprinkle wheat germ on top. Roll up the tortilla or fold in half. Serve warm with cottage cheese and diced fruit dices.
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional, try using Golden Raisins)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Generously grease a 9×13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
1 (16 ounce) package mostaccioli pasta (or elbow pasta, if desired)
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
1 pound sweet Italian sausage, casings removed (you can use hot Italian sausage if you like things spicy)
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes – peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings to saute onions.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Do you use a particular brand of detergent for your little love’s laundry? If so, what is it? I made detergent out of all natural products for my youngest. He had very sensitive skin, and I found that making the detergent myself cut down on his sensitivity, and saved me money each month as well. How about you?
1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
Preheat oven to 425 degrees.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.
Siblings from the very start….
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread (day old bread is best)
Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. Pair with syrup or fresh fruit.