Freezer Egg and Cheese Breakfast Bagels

Freezer Egg and Cheese Breakfast Bagels


8 whole wheat bagel thins
8 eggs
8 slices cheddar cheese
salt and pepper to taste


Optional additions:
Sliced ham
sausage patties
bacon


Preheat oven to 350 degrees.  Spray 8 sections of a large size muffin tin with cooking spray.  Crack an egg in each section.  Bake for 10 - 15 minutes, until eggs are set.  Sprinkle with salt and pepper to taste and allow to cool.


Meanwhile, separate each bagel thin.  Place one slice of cheese on bottom layer of each.  Remove eggs from muffin tin by loosening the edges with a knife.  Place one egg on top of cheese on each bagel thin.  Top with bagel top.  


*After cooling completely, bagels can be wrapped in foil, placed in freezer bags, and kept frozen.  Remove from freezer and reheat in microwave until cheese is melted and eggs are heated through.



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Cheesy Chicken Meatballs

Cheesy Chicken Meatballs - Olga's Flavor Factory


For meatballs:
1 lb ground chicken (I ground 2 chicken breasts in the food processor)
1 cup breadcrumbs
1/4 cup milk
1 tbs sour cream
1 egg


1/4 cup mayonnaise
3/4 cup mozzarella cheese

1/4 cup parmesan cheese

Preheat oven to 400 degrees.

Cover breadcrumbs in milk and allow to stand until all the milk is absorbed. Combine all the ingredients together, except the mayonnaise and cheeses. Form into meatballs, about 1 tablespoon each.

Note: The meat mixture will be very moist. 

Line a rimmed baking sheet with foil, spray with cooking spray,and place meatballs 1/2” apart on the sheet. Put mayonnaise in a Ziploc bag and cut a tiny hole in one corner. Apply a small amount of mayonnaise to the top of each meatball.

Combine the two cheeses together and sprinkle about 1/2 tbs on each meatball. Bake uncovered for 15-20 min. Broil for 2 minutes at the end to crisp the cheese.



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Crock Pot Creamy Chicken Pasta

Crock Pot Creamy Chicken Pasta


3 boneless skinless chicken breasts, cut into strips
Cajun seasoning to taste
1 can cream of mushroom soup
1/2 cup light sour cream
8 oz. whole wheat spaghetti
1/4 cup grated Parmesan cheese


Season chicken breasts with Cajun seasoning.  Place in crock pot.  Pour cream of mushroom soup over chicken.  Cook on low 6 - 7 hours or high 4 -5 hours.  


Cook pasta; drain.  Stir sour cream into crock pot until mixed thoroughly.  Stir in cooked pasta.  Sprinkle with Parmesan cheese and serve immediately.  



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Buttery Garlic Pasta

Buttery Garlic Pasta - adapted from cbsop.com


13 oz whole wheat rotini 
3 Tbsp olive oil
3 Tbsp butter
2 cloves garlic, minced
1/4 tsp parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Bring 6 quarts of water to a boil. Cook pasta until al dente.  Drain and set aside.

Meanwhile, peel and mince the garlic.  Melt the olive oil and butter over medium heat.  Add garlic to the butter and olive oil. Cook, stirring constantly, until the garlic just begins to brown.  Add salt, pepper, and parsley, and stir to combine.

Add the pasta to the skillet, toss to coat all noodles evenly.  Sprinkle with Parmesan cheese.  Serve.



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Low-Fat Chocolate Chip M&M Oatmeal Cookies

Low-Fat Chocolate Chip M&M Oatmeal Cookies - slightly adapted from Six Sisters' Stuff


1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp. vanilla extract
2 cups old-fashioned oats
3/4 cup semi-sweet chocolate chips
1/2 cup mini M&Ms

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips and M&Ms.


Drop heaping tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Makes about 30 cookies.

Rosette Apple Pie

Rosette Apple Pie - adapted from Household Diva


Pie Crust:
1 cup flour
1/3 cup Crisco


Add water until workable. Roll out and place in pie dish.


Filling:
7 - 8 apples (Granny Smith or Macintosh)
4 tbs butter
1 cup brown sugar
1/2 tsp cinnamon


Slice apples on the stem axis.  Thinly slice them again.  Place apples in a rosette formation, starting at outside of pie dish.  


In a skillet on medium heat, combine butter, brown sugar, and cinnamon.  Simmer for 2 minutes, until a syrup forms.  Drizzle over apple pieces.  Bake at 425 degrees for 30 minutes.

Funfetti Cookies

Funfetti Cookies - Pillsbury


1 pkg Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs


Heat oven to 375 degrees. In large bowl, combine cake mix, oil, and eggs; stir with spoon until moistened.  Drop dough by tablespoonfuls; place 2" apart on parchment-lined cookie sheets.   Bake for 6 - 8 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheets.