2 onion bagels
cream cheese
lettuce
sliced tomatoes
Cook bacon and toast bagels to your liking. Spread both sides of bagel with cream cheese. Add lettuce, tomatoes and 3 slices of bacon.
Wednesday, February 29, 2012
BLTC BAGEL
6 slices bacon
2 onion bagels
cream cheese
lettuce
sliced tomatoes
Cook bacon and toast bagels to your liking. Spread both sides of bagel with cream cheese. Add lettuce, tomatoes and 3 slices of bacon.
2 onion bagels
cream cheese
lettuce
sliced tomatoes
Cook bacon and toast bagels to your liking. Spread both sides of bagel with cream cheese. Add lettuce, tomatoes and 3 slices of bacon.
Tuesday, February 28, 2012
SUPER EASY CHEESY SPAGHETTI
1 lb ground beef or turkey
Salt and pepper to taste
2 cans spaghetti in tomato sauce with cheese
1/2 cup tomato soup
4 oz Velveeta
Brown ground meat with salt and pepper to taste. Add spaghetti, soup and Velveeta. Cook over medium heat until Velveeta is melted and spaghetti is heated through. I serve this dish with a simple garden salad of lettuce, tomato, cucumber with ranch dressing and garlic bread.
Salt and pepper to taste
2 cans spaghetti in tomato sauce with cheese
1/2 cup tomato soup
4 oz Velveeta
Brown ground meat with salt and pepper to taste. Add spaghetti, soup and Velveeta. Cook over medium heat until Velveeta is melted and spaghetti is heated through. I serve this dish with a simple garden salad of lettuce, tomato, cucumber with ranch dressing and garlic bread.
ROTISSERIE CHICKEN & RICE SOUP
1 cup chopped or shredded rotisserie chicken
1/2 brown rice
1 cup chopped celery
1 cup chopped carrots
1 1/2 tablespoons butter
4 cups low sodium chicken broth
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
Melt butter in soup pan over medium heat. Add brown rice, carrots, celery and cook, stirring, until rice is toasted and vegetables are a little bit soft, about 5 minutes. Add chicken, broth, seasoned salt, pepper and bring to a boil. Reduce to simmer and cook for 1 1/2 hours. This soup is really velvety because it starts with butter and cooking for 1 1/2 hours not only guarantees the rice will be done (I have the hardest time cooking brown rice), but also releases a lot of starch. This soup is souper kid friendly! I serve it with cheese tacos.
1/2 brown rice
1 cup chopped celery
1 cup chopped carrots
1 1/2 tablespoons butter
4 cups low sodium chicken broth
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
Melt butter in soup pan over medium heat. Add brown rice, carrots, celery and cook, stirring, until rice is toasted and vegetables are a little bit soft, about 5 minutes. Add chicken, broth, seasoned salt, pepper and bring to a boil. Reduce to simmer and cook for 1 1/2 hours. This soup is really velvety because it starts with butter and cooking for 1 1/2 hours not only guarantees the rice will be done (I have the hardest time cooking brown rice), but also releases a lot of starch. This soup is souper kid friendly! I serve it with cheese tacos.
CHEESE TACOS
6 corn tortillas
1 1/2 cups cheese
Oil
Heat, over medium heat, enough oil to completely coat bottom of pan. Add 1 tortilla. After tortilla has softened, about 1 minute, fold tortilla in half. Cook on both sides, until golden brown. Remove from pan and drain on paper towel. Add 2 tablespoons cheese or as much or as little as you like. The cheese will melt while you cook the other tortillas. If it doesn't, just microwave for 10-20 seconds.
My husband and I like to add a little bit of Sriracha Hot Chili Sauce to our cheese tacos.
Monday, February 27, 2012
MORNING COFFEE
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