Low-Carb Baked Greek Omelette – David’s Way to Health and Fitness

Posted on by redcrosse10999

You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast. Nutritional Info Serves 8 Calories 195 Net Carbs 5.3 grams Fat 12.4 grams Protein 14 grams Ingredients 1 Tablespoon olive oil, plus more for the baking dish 1/2 medium yellow onion, diced 1/2 medium…
— Read on davidsway.blog/2020/04/19/low-carb-baked-greek-omelet/

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Mississippi Mud Cheesy Potatoes

Posted on by redcrosse10999

Please Pass the Recipe

Ingredients

  • 8-10 cups potatoes, diced finely
  • 16 ounces cheddar cheese, shredded
  • 1 cup mayonnaise (real)
  • 1 package bacon, cooked and torn into large bits
  • ½ cup green onions, chopped

Directions

In a 9 x 13 pan or 3-quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions. Stir in mayonnaise. Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.
Serves 10

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Red Sauce Enchiladas

Posted on by redcrosse10999

It's Thyme to Eat!

These easy-to-make red sauce enchiladas are 100% customizable to your tastes and preferences. I enjoy my enchiladas with pepper, onion, chicken, and beans, but you can choose what ever vegetables and protein you want for your filling. This recipe is inspired by Gimme Some Oven’s recipe.

Before the oven

After the oven, yum!

Red Sauce Enchiladas

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

2 tbsp olive oil

1 small white onion, peeled and diced

1 small green bell pepper, diced

1/2 (15-ounce) can black beans, drained

1 cup rotisserie chicken

3 cups Mexican-blend shredded cheese

8 soft taco sized flour tortillas

1 batch red enchilada sauce (see Note 1)

How to Make It

  1. Preheat oven to 350°F. Make enchilada sauce.
  2. In a large skillet, heat oil over medium heat. Add diced bell pepper for 3 minutes, until slightly softened. Add diced onion to skillet…

View original post 163 more words

Baked Feta Cheese with Olives, Lemon, and Artichoke Hearts

Posted on by redcrosse10999

It's Thyme to Eat!

THIS is the appetizer you have been waiting for. Recipe inspired by The View From Great Island’s recipe.

Before..

..and after!

Baked Feta Cheese with Olives, Lemon, and Artichoke Hearts

Yield: 4-8 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

One block of sheep’s milk feta sold in the brine about 10-14 ounces

1/2 cup extra virgin olive oil

Juice of 1/2 large lemon

1 – 2 cups mixed olives

1 cup artichoke hearts

1/2 tsp red pepper flakes

A few coarse grindings of black pepper

How to Make It

  1. Set oven to 350°F
  2. Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
  3. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives and artichoke hearts around the cheese. Sprinkle the red pepper flakes and grind black pepper.
  4. Bake for about 20 minutes, or until hot and bubbling…

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Recipe for Master Salads

Posted on by redcrosse10999

Eliana's Blog

Surprise Tuesday post! I missed Friday and Saturday due to laptop issues but I am pleased to announce I am officially working on a new laptop so our problems are hopefully behind us. I can talk more about my new laptop this weekend with our regularly scheduled posts.

Today I will tell you my solid recipe for my master salad. I personally love salads. Genuinely. I will almost always opt for the salad option at restaurants even when other food is available for me to eat. Salads are so good and have the possibility of being filled with foods that have so many nutrients.

Off that train of thought however, most people are disgusted with Brussels sprouts but I love them.

Regardless I have been told multiple times by my family that my salads are unmatched to anyone else’s and they cannot repeat them. So I’m going to share what…

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Easy & Cheap Scrambled Eggs

Posted on by redcrosse10999

Eliana's Blog

Here is a newer recipe that I experimented with. I made scrambled eggs the other day and while being way too salty, was a great breakfast meal. I’m going to tell you what I did wrong and how you can do it better.

3 large/jumbo eggs

2 cups of spinach

Any seasoning you enjoy.

You’ll want to sautee the spinach in a frying pan, until it’s soft and cooked. Season lightly with salt and pepper at least. Then you’ll want to cook your eggs. I don’t add anything to my scrambled egg. I crack three eggs in a bowl, mix until uniform, then put into the lubricated (with butter) pan. While the eggs are cooking, scrape the eggs at the bottom so not allow any sticking.

Now for what I did wrong: I put way too much Adobo in my eggs. Next time I think I’m going to try to…

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Fresh Guacamole – Recipes for Red Meat and Whiskey Lovers

Posted on by redcrosse10999

Fresh Guacamole with Homemade Chips Ingredients: 2 – 3 Ripe Hass avocados2 Limes Fresh chopped cilantro (optional) 2 tsp sea salt 1 tsp fresh ground black pepper 1/4 cup chopped shallots 4T chopped garlic 1 Jalapeno diced Preparation: Slice your avocados in half and remove pit. Dice your shallots, fresh garlic and jalapeñoChop your fresh…
— Read on meatfiresalt.com/2020/04/26/fresh-guacamole/