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Showing posts from September, 2010

Baked Egg Puffs

Note: This is less of a recipe and more like instructions!  They are simple to put together and I had dinner on the table after about 5 minutes of prep work and 15 minutes in the oven.  Serve with normal breakfast fare.

Ingredients
1 egg per egg puff
1 slice of ham or other deli meat per egg puff, thinly sliced
1 handful of shredded cheese (cheddar is my favorite, but any kind will work!)
Optional - your favorite omelet fillings

Directions
1) Preheat the oven to 375.  It will probably take longer for the oven to heat than for you to put these together!
2) Take out your muffin tin and line one cup with ham per egg puff you are making.  Spread them out if you are not using the whole pan.

3) Crack an egg into each lined cup.  If you prefer scrambled, scramble up the egg before you pour it in.
*Optional Step* Put a few pieces of omelet fillings in each cup - a few pieces of pepper, mushroom or even more ham!
4) Top each cup with a handful of shredded cheese.
5) Bake for 15 to 17 minutes.

Mexican Lentils

Note:  This was so delicious, quick to throw in the crockpot, and vegetarian to boot!  Great for a quick, inexpensive meal.

Ingredients
1/2 cup rice
3/4 cup lentils*
1 can Rotel (or 1 15oz can of petite diced tomatoes + 1 4oz can of green chilies)
3 cups of water
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder


Directions
1) Rinse and drain lentils
2) Put all ingredients in your crockpot
3) Cook on high for 3 hours
4) Serve hot in a bowl or over tortilla chips "nacho style".  Top with cheese and/or sour cream.
5) Dig in!

*When cooking lentils in the crockpot, they should be cooked on high for a short period of time. If you want to modify this recipe to cook on low for 8 hours, then pre-cook the lentils. 

source: http://marriedtotheempire.blogspot.com/2010/08/lentil-rice-casserole-mexican-style.html