Tag: cheese

Breakfast Patty Sandwich

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Ingredients

  • 3 eggs
  • 4 Tablespoons low-fat milk
  • 1 teaspoon garlic, minced or 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup vegetables, chopped (spinach, onion, etc.)
  • 4 meat patties (pork, turkey, sausage)
  • 1 tomato, sliced in rounds (optional)
  • 4 slices low-fat cheese (optional)
  • 4 whole wheat English muffins or bagels
  • Muffin tin
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375ºF.
  3. Spray 4 cups of a muffin tin cups with nonstick spray.
  4. In small bowl, beat eggs, milk, and seasonings. Pour evenly in to 4 muffin tin cups. Top with chopped vegetables.
  5. Bake eggs for 10-15 minutes, until the mixture has set and is firm in the middle.
  6. While eggs are cooking, heat electric skillet or pan to medium heat. Cook meat patties for about 3-5 minutes on each side or until cooked through. For pre-cooked patties, follow package instructions.
  7. Remove meat patties and drain excess grease. In the same pan, lightly toast English muffins or bagels, 2-5 minutes on each side until golden brown. Remove from heat. If using toaster, toast to desired browning.
  8. When eggs are done, allow to cool for 2-5 minutes. Gently remove from the pan by running a knife around the edges.
  9. Assemble each sandwich by placing 1 egg on the bottom half of the muffin or bagel, add meat patty, tomato, and cheese, then add the top of the English muffin or bagel.
  10. Serve immediately or allow to cool before freezing.

To freeze additional sandwiches: After assembling sandwiches, wrap them tightly in aluminum foil or plastic wrap. Place the sandwiches in gallon resealable bag then freeze. To reheat, remove the sandwich from the wrapper, place the sandwich in a damp paper towel or clean, damp cloth, and microwave for 1 minute. Flip the sandwich over and microwave for an additional 30 seconds, until warmed through.

Makes 4 Breakfast Sandwiches

 
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Herby Roasted Potatoes

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Ingredients

  • 1 pound small potatoes or 12-15 baby potatoes
  • 1 Tablespoon oil
  • 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 325°F.
  3. Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
  4. Fill a large saucepan with water and bring to a boil.
  5. Add potatoes and boil for 7 minutes. Drain
  6. Place potatoes in a baking pan.
  7. In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
  8. Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

Stuffed Kabocha Squash

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Ingredients

Pancakes

  • 1 kabocha squash
  • 1 Tablespoon oil
  • 1 cup cooked brown rice
  • ½ white onion
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can black beans or 1 pound cooked ground meat
  • ½ cup tomato sauce
  • 1 4-ounce can jalapenos (optional)
  • 1½ teaspoons taco seasoning
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash kabocha squash under running water. Use a scrub brush, if possible. Dry off the squash with a paper towel. 
  3. Preheat oven to 350°F.
  4. Cut off the top of the kabocha squash and removed the seeds.
  5. Brush oil around the inside. Bake for 20-30 minutes, or until the squash begins to become soft.
  6. In a large bowl, combine rice, onion, tomatoes, beans or meat, tomato sauce, seasoning, and cheese.
  7. Remove the squash from the oven.
  8. Stuff the rice mixture into the squash. Put the lid onto the squash.
  9. Bake for another 30-45 minutes, or until the filling is hot and the soft is completely tender.
  10. Slice into pieces and serve hot.

Makes 6-8 servings

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