Egg in a Hole (Egg Stuffed Bell Pepper) Breakfast

Introduction

A great high protein, low-carb breakfast

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 2

Makes 2 Egg in Hole

Ingredients

1/4 tsp Pepper, black
1/2 tsp Kosher Salt
1 tsp Parsley Flakes
2 TBSP Great Value Real Bacon Pieces
2 Large Eggs
2 Medium Bell Pepper (appx. 2-3/4" long, 2-1/2" dia)
1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Preheat oven to 400º.

Remove Tops and seeds from each bell pepper. In each bell pepper, add 1/4 Cup cheese & 1 TBSP Real bacon pieces. Crack an egg on top and season with 1/4 tsp. Kosher salt and 1/8 tsp. Black pepper.

Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.

Garnish with parsley Flakes!

Serving Size: Makes 2 Eggs in a Hole

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 225.1

• Total Fat: 7.2 g
• Cholesterol: 215.0 mg
• Sodium: 894.8 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 2.1 g
• Protein: 16.1 g

The Skinny Tuna Salad Recipe

Introduction

Great Low Calorie Recipe! This is GREAT on crackers, bread or by itself. This recipe was intended to be LOW Calorie (therefore it isn't as moist as most tuna salad). 

Minutes to Prepare: 15

Number of Servings: 8 (1/2 Cup Servings) 

Ingredients

4 (5oz) Can (Drained) Great Value Chunk Light Tuna in Water
3 TBSP Kraft Avocado Oil Mayo
2 tsp French's Yellow Mustard
1/2 cup, chopped/diced Onions (I like Red Onions)
8 Cherry Tomatoes - Diced or Chopped or cut into 4ths.
5 TBSP Heinz Dill Relish
2 Large Hard Boiled Eggs - Chopped
1 tsp Salt
1/2 tsp Black Pepper
1 - 2 TBSP Dill Pickle Juice

Directions

Open & Drain 4 Cans Great Value Chunk Light Tuna in Water & add to a large bowl.

Chop 1/2 C. Raw Onion, 8 Cherry Tomatoes and 2 Large Hard Boiled Eggs & add to the Tuna. Then add mustard, mayo, dill relish, pickle juice and salt & pepper. Stir, mixing well.

Refrigerate 2 hours - or until nice and cold. (Unless you like your tuna room temp.) Enjoy on crackers, wheat bread or by itself!

Serving Size: Makes 8 (1/2 Cup) Servings

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 92.1

• Total Fat: 3.5 g
• Cholesterol: 72.5 mg
• Sodium: 697.9 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.4 g
• Protein: 12.3 g

Pineapple Pecan Chicken Salad

Ingredients: 

2 C. Cooked, Cubed Chicken Breast ~OR~ Canned Chicken (still using 2 cups)

1/2 C. Crushed Pineapple Drained ~OR~ Pineapple Chunks (add a tad bit more than 1/2 C.)

1/4 C. Chopped Pecans

1/4 C. Chopped Celery (Optional)

2 Tbsp. Chopped Onion

2 Tbsp. Sweet Pickle Relish

1/2 C. Mayo

1/4 tsp. Onion Salt

1/4 tsp. Garlic Salt

1/4 tsp. Paprika


Directions: 

1. Combine first 6 ingredients in a bowl and mix together.

2. Combine the mayo, onion salt, garlic salt and paprika in separate container and add to chicken mixture - mixing well.

Serve on Lettuce, on Sandwich Rolls or on Bread - Or Eat with crackers!

Jalapeno Bacon Egg Salad

Ingredients:

6 Hard Boiled Eggs (Peeled)

1/8 - 1/4 C. Pickled Jalapeno Peppers, Diced (More if you prefer)

1 - 1 1/2 Tbsp. Green Onion, Finely chopped

1 tsp. Chopped Cilantro

1/4 tsp. Ground Cumin

3 Tbsp. Mayonnaise (More to Taste if you prefer)

1-2 Tbsp. Yellow Mustard

1-2 Tbsp. Real Bacon Bits

Salt & Pepper to Taste

Directions:

1. Peel the eggs & roughly chop in a bowl.

2. Gently stir in the Jalapen, Bacon Bits, Green Onion, Cilantro, Ground Cumin, Mayonnaise and  Mustard. Add Salt & Pepper to taste.

Serve on bread (as a sandwich) or on Crackers!

Rainbow Pasta Salad

Ingredients: 

1 16oz. Pkg. Colored Rotini Pasta

25 to 30 Cherry Tomatoes Halved ~OR~ 2 Tomatoes Chopped

1 Chopped Green Bell Pepper (Seeds Removed)

1 Chopped Onion (can Substitute Red Onion)

1 Chopped Large Cucumber (with or without peel)

1 C. Broccoli Florets

1 C. Sliced Black Olives (drained)

1 C. Cauliflower Florets

1 8oz. Pkg. Shredded Cheddar Cheese ~OR~ 1 C. cubed Cheddar Cheese

1 16oz. Bottle Zesty Italian Salad Dressing

1/2 to 1 C. Grated Parmesan Cheese (per your preference)

Directions: 

1. Bring 4 qts. of water to a boil. Add rotini noodles and return to a rapid boil, cooking uncovered, stirring frequently for about 10-12 minutes. Drain and rinse in cold water. You can also Toss the pasta in a large bowl with ice cubes to cool it down quicker - be sure to drain any excess water. 

2. Combine cooked pasta with tomatoes, bell pepper, onion, cucumber, broccoli, cauliflower, olives, cheddar cheese and Italian dressing. Then Add the Grated Parmesan Cheese & toss the salad to ensure even distribution of the Parmesan cheese. Cover and Chill for 1 hour (if you did not use ice to chill faster). Be sure to toss before serving! 

*** Other add-ins include: 1 C. Cubed Ham or Real Bacon bits, Pepperoni, Diced Carrots, Yellow or Red Bell Pepper, Avacado *** 

Cucumber Salad

Ingredients:

1 Lrg. Cucumber with peel

2 Med. Red Ripe Tomatoes

1 Med. White Onion or Purple Onion

4 Tbsp. Prepared Homemade Italian Dressing

Salt & Pepper to Taste

Directions:

Cut onion into thick slices, then quarter & separate. Slice & quarter cucumber. Cut tomatoes in half, then half again, then cut into sections or large pieces. Toss ALL vegetables together & add prepared homemade Italian Dressing. Put in air-tight container & shake until salad looks to be evenly coated. Add Salt & Pepper to taste. Chill for at least 24 hours.
 
Serve as a side salad or even makes a GREAT snack!
 
Black Olives & Baby Carrots or Carrot chips may also be added prior to chilling!