Veggie Omelet

Veggie Omelet

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins

Ingredients
  

  • 8 large eggs
  • 1/2 cup milk or half & half
  • 1/4 cup grated parmesan cheese
  • salt to taste
  • fresh ground pepper to taste
  • 1/2 tablespoon dried Italian seasoning
  • 1/2 teaspoon garlic powder or to taste
  • 1/2 teaspoon chili powder or to taste
  • 1 cup broccoli florets or use frozen and re-heat
  • 1 small red bell pepper or use frozen and re-heat
  • 1 small yellow onion
  • 2 cloves garlic or use more garlic powder
  • 1 cup shredded cheddar cheese optional

Instructions
 

  • Chop broccoli & dice bell pepper and onion. Mince garlic (unless using garlic powder).
  • Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
  • In a large mixing bowl combine eggs, milk, Parmesan, salt, black pepper, Italian seasoning, garlic powder and chili powder; using a whisk, beat the egg mixture until thoroughly combined.
  • Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of the slow cooker; stir in the prepared egg-mixture.
  • Cover and cook on high for 2 hours. Start checking at 1 hour 30 minutes for doneness. Omelette is done when eggs are set. You can also cook it on LOW for 3 to 3.5 hours.
  • Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
  • Turn off the slow cooker.
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Chili Garlic Noodles

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Prep Time 8 mins
Cook Time 3 mins
Total Time 11 mins

Ingredients
  

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon chili garlic paste
  • 1 tablespoon olive oil
  • 2 cups water
  • 8 oz. uncooked brown rice noodles
  • 1 lb. raw chicken breasts
  • 2 red bell peppers

Instructions
 

  • Chop bell peppers.
  • Place all ingredients except red peppers in the Instant Pot. Cook for 3 minutes (manual).
  • Release steam immediately. If you get splatter, pause, or cover with a towel.
  • After: Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky).
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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 1 16 ounce package uncooked rotini pasta
  • 1 22 ounce jar Alfredo sauce (about 2 ½ cups)
  • 3 cups low sodium chicken broth
  • 2 cups diced rotisserie chicken or other diced cooked chicken
  • 2 teaspoons minced garlic or use garlic powder
  • 1 4 ounce jar diced roasted red peppers, drained (about ½ cup)
  • ½ cup minced sun-dried tomatoes in oil drained
  • 2 cups fresh baby spinach
  • 1 cup shredded mozzarella or Italian blend cheese

Instructions
 

  • Preheat oven to 425°F.
  • Dice rotisserie chicken pieces. Mince garlic (if not using garlic powder).
  • In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
  • Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta.
  • Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
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Barbecue Chicken Pizza

Barbecue Chicken Pizza

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 1 1/2 cups shredded pieces of rotisserie chicken
  • 1 cup BBQ sauce
  • 1 ×12 in pre-baked pizza crust
  • 2 cups shredded mozzarella cheese
  • 1/2 onion

Instructions
 

  • Preheat oven to 350°F.
  • Shred chicken, dice onion.
  • Place pizza crust on medium baking sheet. Spread crust with BBQ sauce. Top with chicken, onion, and cheese.
  • Bake in oven for 15 min, or until cheese is melted.
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Sweet Potatoes with Warm Black Bean Salad

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Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins

Ingredients
  

  • 4 medium sweet potatoes
  • 14.5 oz can fire-roasted tomatoes
  • 15 oz can black beans drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 olive oil
  • 1/4 cup cilantro chopped finely keep extra for garnish
  • 1 lime juiced
  • 4 Tbs sour cream

Instructions
 

  • Scrub the sweet potatoes, then cook the sweet potatoes in the microwave until they’re soft – about 10 minutes.
  • Combine the tomatoes, black beans, spices, and olive oil in a microwave safe bowl. Cook in the microwave for 3 minutes.
  • Add 1/4 cup cilantro and the lime juice and mix thoroughly.
  • Cut deep into the sweet potatoes, and fill with the black bean salad.
  • Top with sour cream and some extra cilantro.
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