Tag Archives | recipe

Bacon Wrapped Eggs

Do you like breakfast, bacon, eggs, and awesome ideas? Hopefully! Because here is one that blows my mind. Can’t wait to try it out:


1 package bacon
1 box of eggs
Shredded cheddar, crumbled goat cheese, or any cheese you like
Chopped herbs such as chives, dill, thyme

1. On medium heat, fry bacon on a skillet until slightly browned on each side, but still pliable – don’t let them get crispy
2. Drain on paper towels and let cool
3. Preheat oven to 400
4. Line muffin cups (or ramekins) with bacon slices, making sure to cover the bottom too (tear off chunks of bacon to fill the bottom)
5. Crack an egg into each cup
6. Add cheese on top
7. Sprinkle with herbs, salt and freshly cracked pepper
8. Bake until set, approx 15 min
9. Carefully run a knife around each to loosen from the cup and remove

via: RecipeCards


White Chili


  • 1 lb. dried Great Northern Beans (or, 3 cans cooked, ready to eat, Great Northern Beans)
  • 4 cups fat-free low sodium chicken broth
  • 2 med. yellow onions, chopped (about 4 cups)
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1/4 cup canned, diced green chilies
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper
  • 8 oz. grilled chicken breasts, sliced into 1/4 inch wide strips (OR, about 2 chicken breasts, cooked in boiling water for about 15 minutes, chopped up…..OR you can use left over chicken,……OR you can buy an already roasted chicken and pull off the meat and chop it up)
  • 3/4 grated low fat Monterey Jack cheese
Cover beans with water and soak overnight.  Drain and rinse.  (or, if using canned beans, rinse beans in a colander).  In a large, heavy pot, combine beans, broth, 2 cups onions garlic and salt:  bring to a boil.  (Note:  I saute the onions and garlic for about 5 minutes in about 1 tsp. olive oil, then add the beans, broth, and salt and then bring to a boil.  Reduce heat, cover and simmer gently 1 1/2-2 hours, or until beans are very tender (if using the non-canned beans), adding more stock if needed.  Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne.  Cover and cook for 30 minutes.  Just before serving, add chicken; cook until heated through.  Ladle chili into individual bowls; top each with 2 Tbs. cheese.  Serves 6

Split Pea Soup

  • 1 bag, 16oz. dried split peas
  • 8 cups hot water or 8 cups chicken broth (I use about 6 cups broth, and then after it all has cooked, I add milk or 1/2 and 1/2 for the other 2 cups and then blend with a immersion blender)
  • 1 – 2 lbs. ham, cut into cubes (you can get this from the deli counter or just buy a piece of ham
  • 1 cup each: chopped onion, chopped celery, chopped carrots
  • 1 bay leaf
  • 1 Tbs. lemon juice (optional, I do not use because I add the milk/1/2 and 1/2 and this won’t go with lemon juice)
Rinse and sort split peas.  In a large pot, saute the onion in a bit of olive oil for about 5 min.  Then, combine the peas, water/broth, and ham.  Bring to a boil. Once boiling, reduce heat to simmer and cover the pot; simmer for about 30 minutes, stirring occasionally.  Add the carrots and celery, bay leaf, and lemon juice and simmer for about 30 minutes more until tender or until desired tenderness is reached. Once everything is tender, take off the heat.  Use either an immersion blender, right into the mix in the pan, or take out 2 cups at a time and blend in a blender.  Once all is blended, add salt and pepper to taste.

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