Two Minute Scrambled Eggs

Two Minute Scrambled Eggs

Ingredients:

2 eggs
2 tablespoons milk
2 tablespoons shredded cheese
salt, pepper, and any other herbs you choose to use

Directions:
Coat a 12 oz. microwave safe coffee mug or other dish with cooking spray. Add eggs and milk and beat till blended.
Microwave on HIGH for 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese and season with salt, pepper, and herbs.

Pasta salad w/ feta cheese

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• feta and vegetable rotini salad

Feta and Vegetable Rotini Salad

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photo by:kraft

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Zesty dressing, rotini, feta cheese and fresh veggies unite for a zingy response to "What kind of pasta salad should I bring?"

time

prep:

30 min

total:

1 hr 30 min

servings

total:

8 servings, about 1 cup each

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what you need

3

cups  tri-colored rotini pasta, cooked, cooled

1

cup  ATHENOS Traditional Crumbled Feta Cheese

1

cup  halved cherry tomatoes

1

cup  chopped cucumbers

1/2

cup  sliced black olives

1/2

cup  KRAFT Zesty Italian Dressing

1/4

cup  finely chopped red onions

make it

COMBINE ingredients.

REFRIGERATE 1 hour.

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.html?oc=linkback

Crockpot Teriyaki Chicken

Ingredients

• 4 boneless skinless chicken breasts
• small bag of baby carrots
• 2 20 oz cans of pineapple, undrained
• 4 garlic cloves, chopped
• 1 medium red onion, cut into chunks
• 1 cup Teriyaki Sauce (I used Sweet Baby Ray's)

Instructions

1. Add all ingredients into Crockpot
2. Cook on low temperature 6-7 hours.
3. ***If freezing, dump all ingredients into gallon sized freezer bag***

Crockpot Taco Junk

Ingredients

1 Pound Ground Turkey or Lean Beef

1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added

1-14 ½ Ounce Can Black Beans, Drained and Rinsed

1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained

1- Envelope of Taco Seasoning ( I prefer to use the low sodium)

1- Envelope Dry Ranch Dressing Mix

1-Can Corn, Drained (optional)

2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Instructions

1. Lightly brown the turkey or beef in a pan and drain.
2. Add the meat and all other ingredients to your crockpot.
3. Mix.
4. Cover and heat on high for 4 hours.
5. Mix well before serving.

Notes

Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).

Read more at http://crockpotladies.com/crock-pot-taco-junk/#TQ2d0fAbdXhXcXVE.99

Crockpot Three Bean Taco Chili

Ingredients

2 Lbs. Ground Beef (may use ground turkey)

1 Medium Onion, chopped

1 (16 Oz.) Can Mild Chili Beans, undrained

1 (16 Oz.) Can Refried Beans (I used Rosarita Brand)

1 (15 Oz.) Can Kidney Beans, undrained

1 (14.5 Oz.) Can Fire Roasted DIced Tomatoes

1 (15.25 Oz.) Can Whole Kernel Corn, drained

1 (2.5 Oz.) Can Sliced Black Olives, drained

1 (6 Oz.) Can Tomato Paste

1 Cup Thick And Chunky Salsa (I used mild)

2 (1 Oz.) Packets Low Sodium Taco Seasoning Mix

Instructions

1. In a large skillet brown the ground beef along with the diced onion, crumbling the beef as you cook it, until the beef is no longer pink.
2. Drain and rinse the beef and pour into a 6 quart crock-pot.
3. Add the rest of the ingredients and stir to combine.
4. Cover and cook on low 6-8 hours or on high 4-5 hours.
5. Serve with your favorite chili/taco toppings such as shredded cheese, sour cream, etc.

Read more at http://crockpotladies.com/crockpot-bean-taco-chili/#XeleRdo6OvcP23ma.99

Crockpot Chicken Tortilla Soup

Ingredients

2 Cups of Shredded Cooked Chicken

1 Yellow Onion, chopped or shredded

3 Cans of (14.5 Ounce) Diced Tomatoes

1 Can of Kidney Beans, drained

I Can of Corn, drained

1 cup of shredded or chopped thin Carrots

2 Stalks of Celery, Diced thin

1 Tablespoon of Minced Garlic

4 Cups of Chicken Broth

1 Packet of Taco Seasoning

Tortilla Chips, Shredded Cheese and other Garnishments that you enjoy

Instructions

1. I tried this first in my smallest crock-pot, but it was too small, so had to move it to a larger crock, so highly suggest you do a 5 quart or larger crock.
2. I used a liner.
3. You will add all ingredients, except garnishments, I always do Chicken Broth and Taco Seasoning last.
4. Mix the Taco Seasoning in well.
5. Cook on low for 8 hours or high for 4 hours.
6. When ready serve with the cheese, tortilla chips and anything else you have gathered.

Read more at http://crockpotladies.com/crockpot-chicken-tortilla-soup-2/#8lRvkgJzV5Lc00va.99