Mason Jar Omelette Opt

Mason Jar Omelette

Mason Jar Omelet

Mason Jar Omelets taste just like their traditional cousins. Just get over the fact that they just don't look as beautiful as a pan omelet. Mason Jar Omelets are the easiest way to have a hearty egg breakfast without all the mess of cleaning up a pan. We always add in leftover cooked peppers and onions, however any cooked veggies you have on hand can work. At 1.14 per serving you are slaying your food budget.
Prep Time 3 minutes
Cook Time 1 minute
Saute Vegetables 5 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 159 kcal

Equipment

  • microwave
  • frying pan optional

Ingredients
  

  • 12 Eggs
  • 1 Small Onion
  • 1 Green Bell Pepper
  • 1 Tbsp Olive Oil
  • 1 Cup Spinach Leaves

Instructions
 

  • If you have pre-cooked onions and peppers this dish is made in just a couple of minutes. If not read on and we will instruct you on how to cook the vegetables for your omelet first.
    1 Small Onion, 1 Green Bell Pepper, 1 Tbsp Olive Oil
  • Skin and finely chop 1 small onion into bits
    1 Small Onion
  • Wash 1 green bell pepper
    1 Green Bell Pepper
  • Remove stem and seeds
    1 Green Bell Pepper
  • Chop the pepper into small bits
    1 Green Bell Pepper
  • Pour 1 tablespoon of olive oil into a heated frying pan over medium low heat
    1 Tbsp Olive Oil
  • Stir the onion and pepper into the pan
    1 Small Onion, 1 Green Bell Pepper
  • Add the spinach leaves into the frying pan and stir
    1 Cup Spinach Leaves
  • Remove once the vegetables are glistening and soft to touch
    1 Small Onion, 1 Green Bell Pepper
  • Crack the eggs one at a time into an individual ramekin
    12 Eggs
  • Add each egg to a large mixing bowl and repeat for the entire dozen. Adding only 1 egg at a time, whisking them all together only after all the eggs have been added to the bowl. (You never want to crack an egg directly to the same bowl as the others just in case you get a bad egg, this way you will not contaminate the others and have to discard the entire bowl)
    12 Eggs
  • Using clean and dry mason jars, spoon a bit of the cooked vegetable mixture in the bottom of the jar.
    1 Small Onion, 1 Green Bell Pepper
  • Pour a bit of the egg mixture over the vegetables filling the jar approximately 1/3 of the way. Do not over fill as the egg expands as it it cooking
    12 Eggs
  • You may store the uncooked egg mixture in the refrigerator for up to 2 days. It must be cooked within the 48 hours.
    12 Eggs, 1 Small Onion, 1 Green Bell Pepper, 1 Tbsp Olive Oil
  • To cook the Mason Jar Omelet remove from the refrigerator and place in the microwave for 30 seconds, stir, and place back in the microwave for 30 more seconds. If you think it needs more time stir and place back in for 20 seconds, However remember the egg will continue to cook in the hot jar once removed
    12 Eggs, 1 Small Onion, 1 Green Bell Pepper, 1 Tbsp Olive Oil
  • Let the mixture sit for 1- 2 minutes and eat right from the jar or use a knife to loosen the omelet from the side of the jar and pour out onto a plate

Video

Notes

We used store bought eggs to calculate the costs at an average of 2.49 a dozen for organic. You can lower the cost with budget store bought eggs at .99 per dozen. Most farmers market eggs will cost approximately $5.00 per dozen. However eggs that are pasture-raised can contain more nutritional value. Know what your goals are when deciding what ingredients to purchase for your meals. 
We did not add salt or pepper to this recipe. If you like you can add in salt pepper or even a bit of cayenne pepper to spice it up. 
Feel free to add a bit of your favorite cheese to add some more flavor. You can even change up the vegetables in the dish to include mushroom or exclude the spinach.  If you like you can add some cheese, please note that changing up the ingredients will change the cost per serving and nutritional values including calories.
Your Mason Jar Omelet can be eaten directly our of the jar, the jars travel well inside your lunch bag.
Be sure to store the bag in the refrigerator as eggs must be kept cool. 
Never microwave a Mason jar for more than 5 minutes

Nutrition

Serving: 1gCalories: 159kcalCarbohydrates: 3gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 327mgSodium: 130mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 1018IUVitamin C: 19mgCalcium: 60mgIron: 2mg
Keyword budget, easy, egg, family, morning, protein
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Mexican Corn Salad opt

Mexican Street Corn Salad

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
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Easy Empanada opt

Easy Empanadas

Easy Empanadas

Empanadas are a fun family project as older kids can get creative with making their fillings, younger ones might like rolling and forming the shells. Everyone loves tasting their own creations.

Ingredients
  

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound Ground Beef Chicken, or Pork
  • 2.5 Cups Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Pickled Jalapenos minced
  • 3 Ounces Tomato Paste 1 half of a small can
  • 1 Cup Diced Tomatoes fresh or canned
  • 1 Teaspoon Oregano or Approximately 1 Tablespoon of Fresh
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Black Pepper
  • 1 Egg for Eggwash

Instructions
 

  • Prepare the filling by adding the olive oil to a skillet and heat on medium
  • Add the onions and cook until translucent
  • Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  • Add the meat and cook fully through
  • Add the tomato paste until incorporated with the meat
  • Add the tomatoes and the jalapenos
  • Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  • Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  • Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  • Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  • If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  • Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  • Brush each empanada with the egg wash
  • To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  • To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  • To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.

Video

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Ooey Gooey Cinnamon opt

Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls

These gooey sticky buns are perfect for a rainy weekend morning, Enjoy their sweet-savory goodness while sipping on a hot cup of coffee and catching up on the latest news. There is only one warning, if you post on social media, you may hear the doorbell ringing. Your friends may all want to share in your sweet morning moment.

Ingredients
  

Dough

  • 1 Cup Milk
  • 2/3 Cup Sugar
  • 2 Packages of Dry Yeast
  • 1 Stick of Unsalted Butter softened
  • 2 Eggs room temperature
  • 1/2 Teaspoon salt
  • 4.5 Cups All-purpose Flour

Bottom

  • 1- 1/3 Cups Pecans or Walnuts
  • 1 Stick of Unsalted Butter
  • 2/3 Cup Light Brown Sugar
  • ½ Cup Milk
  • ½ Teaspoon Orange Extract
  • 1/3 Cup Maple Syrup
  • 1/4 Teaspoon Salt

Filling

  • 1/4 Cup Butter softened
  • 1/2 Cup Light Brown Sugar
  • 1-1/2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Pumpkin Pie Spice

Instructions
 

Dough

  • Warm milk in the microwave for 1 minute
  • Add milk, yeast, and sugar in stand mixer cover with a warm damp towel for 15 min.
  • Add butter eggs and salt and mix with the dough hook for 2-3 minutes.
  • Add flour ½ cup at a time on low speed, scraping down the sides of the bowl as needed. Don't use the extra half cup if it doesn't need it. The dough should be sticky but not gluey.
  • Turn over on floured work surface, knead approximately 15 times.
  • Roll into a ball and placed in an oiled bowl to let double in size cover with cling wrap and then with a towel for 3hrs.

Bottom

  • While your dough is proofing let's toast the pecans lightly in a hot pan (high heat)  or oven/ 400 degree/ oven for 2-3min.
  • Grease a glass oven-safe dish min of 9"x12" using butter or nonstick spray.
  • Place toasted pecans on the greased dish.
  • In a small saucepan combine a stick of butter, milk, syrup, salt, and extract bring to simmer and cook for 5 min on low. Sugar and milk will reduce down.
  • Let cool and pour over pecans.

Assembling and Setting

  • Dump the proofed bread onto a lightly floured surface and roll dough approximately 9" x 18" and should be ¼ thick. Rub softened butter all over the dough, mix sugar and spices together then sprinkle all over the butter.
  • Start rolling the pastry from the top-down closer to your body. On last roll pinch together and on pinched end roll flat on that side. Make 12- 14  even cuts and place on top of the pecan mixture.
  • Place the parchment paper on top of rolls and cover in cling wrap and refrigerate overnight. Uncover next morning let it come up to room temperature 1-½ hrs and then bake 375 for 30 min. Until the top is golden brown.
  • Let cool for 5 min and then flip the entire pan of rolls onto a sheet pan lined with parchment. Be very careful the tiniest drop or sugar will burn. Enjoy ….

Notes

I encourage you to perhaps indulge them all at once and use this recipe as an inspiration for a lovely brunch get together. To accompany the star of the show, with these sticky buns you could make a light Tomato Caprese Frittata, a Spinach Salad with Pear and Bacon, and make your own Easy Pumpkin Spice Coffee Creamer to accent the "Autumness" of the meal. Yes, we know that is not a real word and I did not mean Awesomeness." Your friends will love that you pampered them and who doesn't want a bit of pampering these days?
These rolls must be made a day ahead of time and placed in the refrigerator to come together properly
 
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Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

The way we like our zucchini lasagna includes a little bit of pasta. So it is not carb-less it is simply low carb. This makes a healthier version of a traditional lasagna.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 444 kcal

Equipment

  • 1 Lasagna Pan
  • 1 Skillet
  • 1 Stock Pot
  • 2 Mixing Bowls

Ingredients
  

  • 2 Zucchini
  • 10 Lasagna Noodles
  • 1 Lb Ground pork
  • 1 Cup Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3 Ounces Provolone Cheese
  • 1.5 Cups Tomato Sauce
  • 1 Onion
  • 1/2 Cup Mushrooms
  • 1/8 Cup Parsley
  • 1 Cup Peppers
  • 2 Garlic

Instructions
 

  • Start a stock pot of boiling salted water on the stove tor the lasagna noodles
  • Add the sausage to a hot skillet
  • Brown the sausage
  • Once the sausage has browned add the peppers and onions
  • When the peppers and onions are glistening you can add the mushrooms and the garlic
  • You water should be boiling in the pot now so add your lasagna noodles
  • Par cook the lasagna noodles they should be just bendable, do not overcook
  • Remove them carefully and place into a large mixing bowl
  • Remove the meat mixture from the skillet and place into another bowl
  • Pre-heat the oven to 350 degrees F
  • Add a small amount of sauce to the lasagna pan
  • Add in the 1st layer of noodles
  • Add dollops of ricotta so it will spread easily
  • Add some of the provolone and shredded mozzarella cheese
  • Add some of the meat mixture
  • Layer some spinach and zucchini
  • Add some sauce
  • Repeat until you have no more room or until you run out of ingredients
  • Add noodles and zucchini to the top layer
  • Top with sauce and cheese Add salt and pepper
  • Cover with aluminum foil and cook for 60 minutes uncover for another 10 minutes or until the lasagna reaches an internal temperature of 165 degrees F

Video

Notes

How you layer is up to you. As long as you add the sauce with noodles  to the bottom and end up with some noodles for the top. 
This makes 2 medium sized lasagnas 
This dish freezes well so make at least two others

Nutrition

Calories: 444kcalCarbohydrates: 34gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1126IUVitamin C: 31mgCalcium: 256mgIron: 2mg
Keyword low carb
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Zucchini-Bread

Zucchini Bread

Zucchini Bread

What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal

Equipment

  • 1 Loaf Pan 8x4
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • 2 Bowls

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt

Instructions
 

  • Preheat Oven to 350F
  • Spray a 8X4 loaf pan with cooking spray or grease all over with butter
  • Wash your zucchini
  • Grate your zucchini leaving the skins on
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp baking soda, 1/2 tsp baking powder, and the 1/2 tsp of salt
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and Fold into the mix
  • Pour the batter into the loaf pan
  • Bake for 90-95 minutes until done
  • at 90 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test. If you are using a 9X5 Loaf Pan check it at 55 mins
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
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Winter Citrus and Kale Salad

Winter Citrus and Fennel Salad w Green Apple Vinaigrette 

Winter Citrus and Fennel Salad w Green Apple Vinaigrette

This salad is so delightful it will make you crave it all winter long! Not only is it a pretty salad that tastes fantastic, but it is jam packed with vitamin C, antioxidants, and fiber! We used out homemade Green Apple Vinaigrette but any tangy dressing would work here as well.
Prep Time 10 minutes
Course Dinner, Lunch
Servings 4
Calories 205 kcal

Equipment

  • 1 Salad Bowl
  • 1 Set of Salad Tongs
  • 1 Cutting Board
  • 1 Knife
  • 1 Measuring Cup Set
  • 1 Measuring spoon

Ingredients
  

  • 2 Cups Romaine
  • 1 Cup Kale
  • 1 Red Bell Pepper
  • 1 Sliced Fennel bulb
  • 1/2 Grapefruit
  • 1 Orange
  • 1/2 Cup Pomegranate Seeds
  • 1/2 Cup Celery
  • 1/2 Cup Pumpkin Seeds
  • 1/2 Cup Almonds
  • 9 Tbsp Green Apple Vinaigrette

Instructions
 

  • If your romaine and kale greens are not already pre-washed make sure you wash them and spin them dry
  • Add them to a large mixing bowl
  • If your celery is not pre washed also wash it and dry it
  • Wash the grapefruit and set aside
  • Wash the orange and set aside
  • Wash the red pepper and set aside
  • Wash the fennel and set aside
  • Chop the celery
  • Chop the pepper
  • Slice the fennel
  • Add the fennel to the bowl of greens
  • Add the pepper
  • Add the celery
  • Peel the grapefruit
  • Peel the orange
  • Cut the grapefruit into small bite-sized pieces
  • Cut the orange the same way
  • Add the grapefruit to the salad
  • Add the orange to the salad
  • Add the pumpkin seeds
  • Add the almonds
  • Add the pomegranate seeds
  • Add in the Green Apple Vinaigrette Dressing or dressing of your choice
  • Toss

Video

Notes

Green Apple vinaigrette not factored into calories 

Nutrition

Calories: 205kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 24mgPotassium: 529mgFiber: 6gSugar: 9gVitamin A: 5108IUVitamin C: 75mgCalcium: 120mgIron: 2mg
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White chili

White Chili w/ Chicken

White Chili w/ Ground Chicken

Ground chicken and cannellini beans are the vessels for this flavorful bowl of goodness. This white chili is not spicy, rather it is packed with flavors of mild chili peppers. This chili is surprisingly light as most of the creaminess comes from the beans. At under $1.00 per serving it is an affordable and flavorful meal.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6
Calories 404 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 Lb Ground Chicken
  • 15 Oz Cannellini Beans
  • 4 Oz Cream Cheese
  • 1/2 Cup Onion
  • 2 Cloves Garlic
  • 32 Oz Chicken Stock
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Paprika
  • 1 Tbsp Chili Powder
  • 7 Oz Diced Green Chilies
  • 1 Tbsp Lime Juice
  • 1/2 Avocado
  • 6 Tsp Greek Yogurt
  • 6 Tbsp Cheddar Cheese
  • 1 Tbsp Cilantro

Instructions
 

  • Pour the olive oil in the frying pan
    1 Tbsp Olive Oil
  • Over medium heat add the onions
    1/2 Cup Onion
  • Once the onions are glistening, add the garlic
    2 Cloves Garlic
  • Add the ground chicken and cook until it shows no pink
    1 Lb Ground Chicken
  • Add in the rest of the spices and the green chilies
    1 Tsp Ground Cumin, 1/2 Tsp Paprika, 1 Tbsp Chili Powder, 7 Oz Diced Green Chilies
  • Add the chicken stock and bring to a simmer
    32 Oz Chicken Stock
  • Once simmering, add in the cream cheese and stir until the cream cheese in filling incorporated and you do not have lumps
    4 Oz Cream Cheese
  • Add the beans and lime juice
    15 Oz Cannellini Beans, 1 Tbsp Lime Juice
  • Cook for 20 minutes
  • Serve with a slice of avocado, a sprinkle of cheddar cheese, a drizzle of greek yogurt and, a pinch of cilantro
    6 Tsp Greek Yogurt, 6 Tbsp Cheddar Cheese, 1 Tbsp Cilantro, 1/2 Avocado
  • Salt and Pepper to Taste

Video

Notes

Some of these ingredients are completely optional - The avocado, cilantro, greek yogurt, and cheddar cheese can be eliminated to reduce fat, calories or simply for preference.

Nutrition

Serving: 6gCalories: 404kcalCarbohydrates: 22gProtein: 27gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 106mgSodium: 576mgPotassium: 786mgFiber: 5gSugar: 5gVitamin A: 519IUVitamin C: 11mgCalcium: 205mgIron: 3mg
Keyword budget, easy, family, protein
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White chili stuffed Peppers

White Chicken Chili Stuffed Bell Peppers

White Chicken Chili Bell Stuffed Peppers

What a great way to repurpose leftover or frozen leftover white chicken or turkey chili. These stuffed peppers are so delicious they will become a staple on your meal prep menu.
Prep Time 5 minutes
Cook Time 25 minutes
Par Cook 3 minutes
Total Time 33 minutes
Course Dinner
Cuisine Mexican
Servings 3
Calories 290 kcal

Equipment

  • Roasting pan
  • microwave

Ingredients
  

  • 2 Servings Chicken Chili
  • 1/2 Cup Cheddar Cheese
  • 1 Can Black Beans
  • 3 Bell Pepper

Instructions
 

  • Remove the previously made chili from the freezer 24 hour before making these keep in the refrigerator to defrost until ready to use.
  • Preheat the oven to 350 degrees F
  • Wash the bell peppers
  • Cut the bell peppers in half
  • Remove the membrane and seeds
  • Par cook the peppers in the microwave 3 minutes on high
  • Place thawed chili in a bowl and gently fold in the black beans
  • Stuff the peppers with the mixture
  • Top with the cheddar cheese
  • Bake for 25 minutes until temp reaches 165 F

Video

Nutrition

Calories: 290kcalCarbohydrates: 27gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 123mgPotassium: 565mgFiber: 10gSugar: 5gVitamin A: 3920IUVitamin C: 152mgCalcium: 167mgIron: 2mg
Keyword chicken, Repurpose Leftovers
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Western Egg Sandwich w Spinach

Western Egg Sandwich w Spinach

This is one of our favorite egg sandwiches. Using a slightly drippy or jammy egg makes it taste all the better. But if you're watching fat content then well-cooked egg whites are also acceptable. If you are vegan or vegetarian using plant based eggs can be a great way to create a filling sandwich for breakfast.
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 388 kcal

Ingredients
  

  • 1 Egg
  • 1/2 Cup Spinach Leaves
  • 1/4 Cup Green pepper
  • 1/4 Cup Onion
  • 1 Tsp Olive Oil
  • 1/2 Tsp Butter
  • 1 Slice American Cheese
  • 1 Sandwich Bun

Instructions
 

  • Add the olive oil to a frying pan.
  • Add the peppers and onions, cook for 3 -4 minutes.
  • Cook until all vegetables are translucent.
  • Remove the vegetables to a bowl and set aside
  • Toast your bun in either a toaster oven or oven at 400 F (Optional)
  • Watch the bun carefully and remove when lightly browned
  • Add the egg to the pan
  • Flip the egg once it is stable, cook just a bit less than your desired done-ness
  • Test for the desired doneness by pressing on the yolk to feel it. If it is very soft to the touch, you still have a very runny egg, this is not recommended.  If your egg has a little firmness but still soft like a marshmallow you have a medium egg. That is how I did mine. If the egg has no softness and is firm, you have a hard egg.
  • Add the cheese slice in the pan to the top of your cooked egg
  • As the cheese is melting add the spinach to the pan but do not over cook it. You just want to wilt it.
  • Place the spinach on top of the egg Carefully remove the cheesy, spinachy egg from the pan and add it to your toasted bun.
  • Add the onions and peppers on top and the top of the bun

Video

Notes

We used a Brioche roll however you could use wheat bread, an english muffin or a hamburger bun to further reduce your cost. 
V or Ve substitute vegan butter, cheese, and plant-based egg

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 37gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 190mgSodium: 754mgPotassium: 358mgFiber: 3gSugar: 4gVitamin A: 2044IUVitamin C: 37mgCalcium: 327mgIron: 3mg
Keyword bread, breakfast, brunch, easy, egg
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Vegetarian-Carrot-Soup-

Vegetarian Carrot Ginger Soup

Vegetarian Carrot Ginger Soup

This hearty creamy soup will fill your tummy and excite your taste buds. This is the perfect soup for those who eat vegetarian or vegan because the soup is made without meat or meat stock and you can make it completely without dairy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 164 kcal

Equipment

  • 1 Immersion Blender
  • 1 Stock Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Tbsp Butter
  • 1 lb Carrot
  • 1/2 Onion
  • 1 Cup Celery
  • 1 Potato
  • 1 Tbsp Ginger Root
  • 1 Clove Garlic
  • 32 Ounces Vegetable Stock
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg
  • 1 Bay leaf

Instructions
 

  • Wash the carrots
  • Wash the potato
  • Wash the celery
  • Chop the celery
  • Rough cut the onions
  • Peel the carrots
  • Peel the potato
  • Chop the carrots
  • Peel and mince the ginger
  • Peel and chop the garlic
  • Melt the butter in a stock pot
  • Add the celery
  • Add the onions
  • Cook until onions are starting to glisten
  • Add the ginger
  • Once the celery has started to glisten add the garlic
  • Add the carrots and potato
  • Add the bay leaf
  • Add the nutmeg
  • Add the vegetable stock
  • Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
  • Remove the bay leaf with a slotted spoon
  • Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps

Video

Notes

We made ours with real dairy butter- which is non-vegan. Our dish is vegetarian. If you are making this for a vegan make sure to use vegan butter.
If you are concerned with sodium, you can use your own vegetable stock or purchase low sodium stock. 
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. 
This soup freezes and reheats well so you can double the recipe and have some ready to go. 

Nutrition

Calories: 164kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1060mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 19720IUVitamin C: 19mgCalcium: 63mgIron: 1mg
Keyword budget, Dinner, family, Soup, tasty, vegetable, Vegetarian
Tried this recipe?Let us know how it was!

Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
Tried this recipe?Let us know how it was!