Avocado Breakfast

Avocado Breakfast

 

1 Avocado

2 Large Eggs

Bacon

 

Preheat the oven to 425 degrees.

Cut the avocado in half.

Remove the stone and dig out avocado flesh, leaving a 1/2-3/4in rim all round.

Crack an egg into each half of the avocado.

Add crumbled up bacon.

Bake avocado halves in oven for 20 minutes.

 

Delicious and nutritious!

Fast and Easy Chicken Pot Pie

 

It has been a really long time since my last post, but I'm hoping to post a little more regularly now. This recipe in particular I have wanted to share. I've been making it every couple of weeks for a few months now and I love it! I have always loved pot pies, but they can be a lot of work. This recipe takes about 15 minutes to prepare and only 30 minutes to cook.

 

To start with, preheat the oven to 350.

 

The recipe calls for 4 cups cubed chicken. I buy two cans of chicken, about 15oz each and then cut them into smaller pieces. Throw the chicken in a large saucepan.

 

For the vegetables, I just buy a bag of frozen mixed vegetables and then put about as many vegetables as chicken.

 

Add one can (10.75 oz) cream of chicken soup, 1.5 cups chicken broth, salt and pepper to taste. Bring to a boil, stirring occasionally.

 

 

In the meantime, mix a packet of biscuit mix (2 cups), 1.25 cups milk, garlic powder to taste (about 2 tsps.) in a large bowl. The mixture will be runny.

Pour the chicken/vegetable mixture into greased ramekins, leaving a  I was able to  get enough for three 16oz and four 7oz ramekins but it's really up to your personal preference. 7oz is a decent lunch sized portion if you are also eating snacks. 16oz is a dinner size portion, though I can't usually finish a whole bowl. My husband can though. 

 



 

Spoon the biscuit mixture over the tops of the ramekins until it just reaches the rim. Sprinkle cheddar cheese on top.

 Bake for 30 minutes at 350 degrees. Enjoy!

 

 

For quick reference, here are the ingredients:

 

4 cups cubed cooked chicken

Approx. 1/4 to 1/2 large bag frozen mixed vegetables

1 can cream of chicken soup

1.5 cups chicken broth



Salt and Pepper to taste
2 cups biscuit mix
1.25 cups milk
Garlic powder to taste
Shredded cheddar for sprinkling

Health(ier) Spicy Egg Salad

I'm not sure how healthy mustard is, but I know mayonnaise is not healthy and that is what I took out of this egg salad recipe.

 

 

Start by boiling the eggs. I used nine eggs for this recipe, mainly because I accidently broke the first three in the box. I was going for a dozen. Put the eggs in a pot of water, bring it to a boil and boil 8-10 minutes. To make sure the eggs are done, I usually pull one out with a spoon, run it under cold water and crack and peel to make sure the middle is cooked. When the eggs are cooked, a good way to cool them down enough to peel is to dump half the water, add cold water, dump half, add more cold, etc.

 

 

Peel the eggs.

 

 

I like peeling them all at once. I also really like this photo. There wasn't much to say about it, but here it is!

 

I make about four or five cuts across the top of the egg down to the midway point and then do the same thing in the other direction so it makes a checkerboard pattern.

 

One of the chunks fell out of the middle, but you get the idea. Once you finish the top half, cut it horizontally and add the pieces to the bowl, then repeat with the second half.

Add salt, pepper, mustard and yogurt to taste. I used about a tablespoon of mustard and two tablespoons of yogurt (half of a 6oz container).

To add some spice and flavor, I also added salsa--about 1/4 cup. In the past I've really enjoyed egg salad with garlic powder and relish. I don't know if that sounds good to you--it certainly didn't to me--but my husband made it for me and refused to tell me what was in it until I'd eaten it. :) It was delicious! I should say it was his mother's homemade relish so that probably helped. If you have any other ideas, let me know!





Leftover Baked Potato Soup

I was so excited to find this recipe because it is super easy and quick to make. All you need is a

baked potato, a cup of milk, a can of creamed corn and some salt and pepper. Potatoes bake really easily in a crock pot so what I did was put an extra one in the day before when we had loaded baked potatoes and then stuck it in the fridge overnight.

 

Peel the potato and place it in a medium sized sauce pan. Mash the potato.

 

 

Add one can of creamed corn and one can of milk. If you want to save dishes, one can of milk is about 2/3 of the creamed corn can.

 

 

Mix the ingredients and heat over medium heat until it reaches the temperature you desire. Add salt and pepper to taste.

 

Enjoy! This recipe takes about twenty minutes from start to finish and contains 5 servings.