Fiesta Dip
8 oz package fat-free cream cheese
16 oz container fat-free sour cream
11 oz can yellow corn, drained
15 oz can black beans, drained and rinsed
10 oz can of diced tomatoes with green chiles, drained
1.5 tbsp taco seasoning
2 c. shredded sharp cheddar cheese
tortilla chips
Directions
Mix all ingredients in a large bowl. Cover and chill for 24 hours. Serve with tortilla chips. Serves 10-12.
Allison's notes: I served it cold but zapped some leftovers in the microwave the next day and it was ah-maz-ing. Served nacho style, in a quesadilla, even on Cheez-its...multiple possibilities with this recipe.
I'm a fan of breakfast food but rarely eat breakfast at breakfast time. I came across this recipe to make scrambled eggs in the oven (I'm not the best at scrambling stove top) and decided to give it a shot. They turned out great...so I made some toast, threw some eggs on my toast, with onion and a slice of cheese, added ketchup, hot sauce, and enjoyed a spectacular 9:30 p.m. breakfast sandwich. I also have enough scrambled eggs to get me through the week.
Ingredients
Directions
1. Preheat oven to 350 degrees. Place the butter in a 9x13 baking dish and place in the oven so the butter melts while the oven preheats.
2. Remove hot pan from oven and swirl so the butter coats the bottom.
3. In a large bowl, beat together the eggs, milk, pepper, cayenne, and hot sauce until well combined. Pour over melted butter and place in oven.
4. Remove after 8 minutes and stir the eggs using a spatula, making sure to scrape the edges of the pan. Continue baking for 8 more minutes and stir again.
Allison's notes: I served it cold but zapped some leftovers in the microwave the next day and it was ah-maz-ing. Served nacho style, in a quesadilla, even on Cheez-its...multiple possibilities with this recipe.
I'm a fan of breakfast food but rarely eat breakfast at breakfast time. I came across this recipe to make scrambled eggs in the oven (I'm not the best at scrambling stove top) and decided to give it a shot. They turned out great...so I made some toast, threw some eggs on my toast, with onion and a slice of cheese, added ketchup, hot sauce, and enjoyed a spectacular 9:30 p.m. breakfast sandwich. I also have enough scrambled eggs to get me through the week.
Oven Baked Scrambled Eggs
4 tbsp butter
12 eggs
1 cup Almond Milk
pepper
dash of cayenne pepper
dash of hot sauce
1. Preheat oven to 350 degrees. Place the butter in a 9x13 baking dish and place in the oven so the butter melts while the oven preheats.
2. Remove hot pan from oven and swirl so the butter coats the bottom.
3. In a large bowl, beat together the eggs, milk, pepper, cayenne, and hot sauce until well combined. Pour over melted butter and place in oven.
4. Remove after 8 minutes and stir the eggs using a spatula, making sure to scrape the edges of the pan. Continue baking for 8 more minutes and stir again.
5. Top with cheese, add veggies, build a bagel sandwich or breakfast burrito...Serve your eggs however you wish!
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