My omelets end up looking like scrambled eggs. So … I was very pleasantly surprised when I tried this recipe for “Microwave Mexican Omelet” from the American Egg Board. It takes 1 minute to prepare and 2-1/2 minutes to cook.You cook it in a pie plate.
I’ve always liked eggs — they’re an inexpensive source of high quality protein and a source of Vitamin D and choline. Plus, they weigh in at only 70 calories per egg.
After my successful experience making an omelet in the microwave, I decided to try a recipe for scrambled eggs. As the photo shows, these turn out great, also. Plus, they take just a few minutes to make. This is now my go-to method for scrambling eggs for myself. Use this American Egg Board recipe for Basic Microwave Scrambled Eggs.
Have you ever looked in your fridge and found a little bit of this and a little bit of that? And … it should all be used … SOON!
When that happens, I often make potato salad! (Note: Potatoes should be stored in a cool dry place in your house for best quality … not in the refrigerator.)
Follow these quick “1 … 2 … 3″ steps!
After my cooked* potatoes had cooled slightly, I cubed them and sprinkled them with a bit of apple cider vinegar — for added flavor — while they were still warm. (Tip: You can leave the skins on young, tender potatoes and Yukon Gold potatoes).
While the potatoes were cooking, I cleaned and prepared the following ingredients from my fridge. Use your own preference as to amounts of ingredients.
Onions (part of an already cut onion in the fridge)
The last step was combining the potatoes and veggies with mayonnaise. Or, use your favorite homemade or purchased potato salad dressing. Then, chill your potato salad for about an hour before serving, to let the flavors meld.
Some other foods you can add to potato salads include:
My fingers aren’t moving much; it feels a lot like the pathetic, dried-out plant on my desk – the one I look at to see flourishing, lush life that helps me feel inspired about writing something great for readers like you. Maybe I should get a new plant…
That plant won’t work well for today, but food will. I’m always inspired by food – I think about it nearly all day long: what I’m going to have for dinner tonight, tomorrow night, next Thanksgiving; how I plan to drink more milk and eat more yogurt; what I can do to help Kendall (the kiddo) stop furiously shaking her head at the applesauce I offer her; the dreamy cheeseburgers I will meticulously build after my next exhausting long run. You see, food follows me all day, every day. It is my obsession and it inspired my career. And suddenly my mind feels more like…
Five co-workers and I are all providing fresh-tasting recipes and tips from July through October in our newsletters and blogs. For those of you on Pinterest, we have created a Fresh Fruits and Recipes Board where you can repin your favorites to your own boards. Here’s a glimpse of some of the things we are pinning (NOTE: You may need to read this article online to see this sample of our Pinterest Board).
My purchases at my local Farmers’ Market this week
August 3 – 9 is National Farmers Market Week! If you’ve never visited a Farmers Market, this is a great week to check one out! A variety of fruits and veggies are in season.
This is one of my favorite recipes that I look forward to making every summer.
Tomato Basil Bruschetta
Tomato Basil Bruschetta
8 ripe Roma (plum) tomatoes, chopped
2 cloves garlic, minced
1/2 red onion, Spanish onion or sweet onion, chopped
6 to 8 fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 loaf Italian or French bread, cut into 1/2 inch diagonal slices
Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste.
Arrange bread on a baking sheet in a single layer. Bake about 5 to 7 minutes until it begins to brown slightly.
Remove bread from oven and transfer to a serving platter.
Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy.
If you’re short on time, the tomato topping (minus the basil) can be made earlier in the day and refrigerated. Wait until you’re ready to turn on the oven for the bread before chopping and adding the basil. Set mixture aside at room temperature while the bread is toasting.
When I saw this recipe from my coworker and friend, Lindsay Chichester, I knew immediately it was one I wanted to share! Lindsay is trained in Systems Agriculture, plus loves to cook. Check out other recipes and food-related tips on her blog, Agri-Cultural with Dr. Lindsay! http://agriculturalwithdrlindsay.com
Earlier in the week I shared with you how to save money at the meat counter by buying in bulk and freezing in individual portions sizes. I recently defrosted a couple of packages of pork chops and made Sweet and Sour Pork Chops – and there was plenty for leftovers the next day! Recipe at bottom.
Brown sugar and mustard.
Mix together until you get a sauce.
Place pork chops in a baking dish and cover with the brown sugar and mustard (do not add water).
Bake on 350 degrees F until done – YUM!
Sweet and Sour Pork Chops
– brown sugar
– pork chops
1. Add brown sugar and mustard to a bowl, mix together until well blended. You can make them sweeter or more sour by adjusting the amount of either ingredient.
2. Place pork chops in a single layer in a baking dish…
This blog was created by guest blogger, Sunny Arnold, a dietetic undergraduate student at the University of Nebraska-Lincoln.
Do you love to host parties but don’t know what to serve? Are you looking for a new way to incorporate protein, vegetables and grains into your meals? This delicious stuffed bell pepper recipe gives a fresh look at healthy eating with new, exciting flavors. (The secret ingredient is a bit of cinnamon.) Sound interesting? Try it out!
This recipe can contribute to the USDA’s daily recommendations of three cups of vegetables, six ounces of protein and 6-8 ounces of grains (according to a 2,000 calorie diet). Make it optimally healthy by choosing whole grain brown rice, low sodium diced tomatoes and 90% lean ground beef. This recipe requires only about 20 minutes prep time and 40 minutes cook time!
This blog was created by a guest blogger, Allie Hohman, a dietetic student at the University of Nebraska-Lincoln.
Searching for a quick, yet delicious and healthy breakfast option to feed the whole family? This recipe is for you! With its, light, sweet, and nutty flavor, this apple coffee cake is perfect for any brunch or breakfast. Loaded with raisins, apples, pecans, and a hint of cinnamon, this cake is full vitamins and minerals.
Apple Coffee Cake
5 cups apple (tart, cored, peeled, & chopped)
1 cup sugar
1 cup raisins
1/2 cup pecans (chopped)
1/4 cup vegetable oil
2 teaspoons vanilla
1 egg (beaten)
2 1/2 cups all-purpose flour (sifted)
1 1/2 teaspoon baking soda
2 teaspoons cinnamon (ground)
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine apples, sugar, raisins, & pecans; mix well. Let stand for 30 minutes.
3. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time, just enough to moisten dry ingredients.
4. Lightly grease a 13-by-9 by 2 inch pan. Turn batter into pan. Bake 35-40 minutes.
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!