• 1-2 eggs for each omelet
• Salt/pepper to taste
• Cooking spray
• 1 TB chopped fresh parsley
1. Turn a non-stick pan on moderate high heat – let it get nice and warm, but if it gets too hot between omelets they will brown too quickly so be careful.
2. Spray the pan evenly and generously.
3. Once the pan is hot to touch add the whisked eggs.
4. Let the omelet begin to cook, but lift up the sides and poke holes with a heat resistant spatula, fill in those holes and side with raw egg and do this until you can’t fill any more holes.
5. Spray a plate that is larger than the pan and flip the omelet raw side up onto the sprayed side of the plate, gently slip the omelet back into the warm pan, cook the other side until desired brownness, add the fillers, top with cheese, fold in 3rds, warm in the oven and ENJOY!
• 2 TB butter of olive oil
• Diced onions
• Bacon bites
• Grated cheese
• Small pieces of pre steamed broccoli
• Bell peppers
• Jalapeno peppers
1. Melt the butter or heat the oil in the sauté pan, add desired fillers (not the cheese) and sauté until tender, chopped or smaller pieces always produce a better texture. Place off to the side until the omelet has been flipped; add to the middle, top with desired amount of cheese.
2. *** I replace the parsley in the egg mixture with cilantro if I am going with a more Mexican or spicy theme.
Enjoy your delicious and nutritious omelets. To serve place the cooked and filled omelet on a plate that has been warmed. Add a nice dollop of sour cream, guacamole, salsa, and fresh herbs. The possibilities are endless, whatever your omelet heart desires, use the stuff that is going south in the fridge. ENJOY!!! Pair with a nice fresh fruit or some greasy potatoes for a more filling breakfast.
• 3-5 Green Bell Peppers
• 1 – 1 ½ cups of ground beef or turkey
• Equal amount of parboiled or cooked white or brown rice as beef (1-1 ½ cups)
• 2 TB chopped fresh parsley or dried
• 2 TB paprika
1. Par-boil or cook rice. I used left over brown rice. (Cover the rice with water, bring to a boil and cook until almost of the water is gone. You want it just soft, it is not necessary to cook though, but use leftovers if you have them.)
2. Combine the cooked or parboiled rice with the meat, parsley and paprika.
• 1 15 oz can of Tomato Sauce
• 2 TB Brown Sugar
• 1 ½ TB minced garlic
1. Pour the can of tomato sauce in the crock-pot. Fill the empty can with water; swirl around to get the excess sauce out, pour in the crock-pot. (Now your can is recycle ready too! ☺)
2. Add the brown sugar and garlic and stir together with the sauce and water.
3. Place the bell peppers in the crock-pot on top of the sauce, ladle a bit of sauce over each bell pepper.
4. Cook the bell peppers on low for 6-8 hours or on high for 3-4.
*** If you do not have the time to do a cock-pot add all follow the above method and put in a large crock-pot. Cover the pan with a lid and cook on low for 1- 1½ hours.
Enjoy your delicious and nutritious bell peppers. To serve place a cut bell pepper on the plate with a bit of sauce over the top. Place a dollop of sour cream on top of the sauce (this adds to the Hungarian twist). Pair with a nice spring salad. (Most likely you wont eat that bell pepper so you need another veggie. You do have enough protein and starch though.
Do you have some meat lying around that you don’t know what to do with? Chicken breast, roast, flank steak — yes and yes, make it Mexican. Are you in the mood for Fajitas, Burritos, Tacos, Tostadas, Enchiladas or Taquitos? It’s up to you!
• 2 chicken breasts
• or ½ flank steak
• or ½ roast
• 1 jar of your desired salsa, spiciness and variety doesn’t make that much of a difference, use what you enjoy! Even ½-3/4 of a jar will work.
• 1 bouillon cube or 1 tsp of stock mix.
1. Trim your desired meat of the fat and defrost.
2. Pour a bit of the salsa in the bottom of the crock-pot. Place the meat in the crock-pot.
3. Pour the rest of the salsa on top of the meat.
4. To get that extra yummy goo from the jar of salsa add water and swish around, try to get all those extra chunks out and you are ready to recycle too!
5. Add your bouillon to the crock-pot.
6. Turn on low and cook 6-8 hours.
7. Remove the meat from the cooking liquid. Cut the meat into desired shape and size or shred with two forks and a bit of the cooking liquid.
8. Reserve a bit of this liquid to pour over the cut/shredded meat to help keep warm and juicy until service.
9. Use the meat mixture for your main addition to any of the above suggested meals it is all delicious and nutritious!
• 1-2 TB veg oil
• 1 bag of frozen mixed bell pepper strips.
• ½ sliced purple onion (the color is fantastic but if you only have whit that will work too)
• 2 TB minced garlic
• 1 tsp cumin
• s/p to taste
• Dried cilantro or oregano is a nice addition about 1 tsp.
• 8-10 flour tortillas
1. Swirl the cooking oil in a large sauté pan. Place of high heat.
2. Get the oil very hot and add the garlic, peppers and onions.
3. Add herbs and spices, sauté until desired tenderness and color is reached (I usually go about 5-7 minutes).
4. Warm flour tortillas in the oven wrapped in foil.
5. If you need more additions to the meal you might want to have a side of corn, beans and or rice.
This is an introduction to 5-10-20 Meals for 5 under $10 with 20 minutes of prep – or less! All these meals are delicious and nutritious. This is an overview of the show and the cook, Danielle.
This recipe can be done with fresh ingredients or dried, on the stovetop or in the crock-pot. I adapted this recipe from some church family in Maryland – must give credit where credit is due!
Tomato Bisque Soup
- 2 TB Olive Oil
- ¼ of an onion chopped (dehydrated onions can be used if you are in a hurry 2TB)
- 1 -2 cloves of minced garlic (the pre-minced kind works fine too, but fresh is always best)
- 1 can (14.5oz) of diced tomatoes (fire roasted are my favorite, you can use any flavor you like)
- 2 cans of tomato bisque soup (18..7 oz Campbell’s makes a nice cheap brand, choose whatever flavor you enjoy)
- 1 ½ cups of milk (if you like the flavor of ½ and ½ I would use one cup and ½ cup milk)
- 1½ cup shredded cheese (cheddar, mozzarella, and parmesan)
- 1 Tsp Brown Sugar (if desired)
- 2 TB fresh parsley
- 2-4 TB fresh basil
- 2 Tsp fresh ground black pepper
- 1 ½ tsp dried oregano
- Swirl the olive oil in pot and warm on med-high heat. Add the onions and garlic and sauté until aromatic and tender.
- Add the can of tomatoes with juice (you might want to chop these a little smaller).
- Wisk in the tomato soup.
- Slightly warm milk or ½ and ½ in the microwave and whisk into the pan.
- Add shredded cheese (1 cup any variety you enjoy i.e. mozzarella or cheddar and ½ cup of parmesan fresh is best but the can is fine too).
- Taste, if the tomato is too strong or you don’t like that acid flavor add up to 1Tsp of brown sugar to taste.
- Add the herbs (fresh is best, but use what you have- you can’t mess this up, use what you like and as much as you like) if you are using dried herbs I would still use the same amounts especially if you are slow cooking it (thyme is a nice addition or substitute if you don’t have other ingredients.
- Bring soup to a simmer, and then cook on low until you are ready to enjoy.
- An addition of Parmesan, fresh basil and/or croutons finishes the soup nicely and makes a good garnish.
10. Pair this with a salad (with some form of meat) for a complete meal that is delicious and nutritious!
**** If using a crock pot place all of the ingredients together and cook on low for 6-8 hours or on high for 3-5 (you do not need to warm the milk first if using a crock pot).