Saturday, May 31, 2014



1 ready-to-use refrigerated deep dish pie crust (1/2 of 15-oz. pkg.)
1 cup Shredded Cheese of your choice
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1/2 cup milk
1/2 cup heavy cream
4 eggs, beaten
3 slices Bacon, cooked, crumbled
1/2  tsp. salt
1 teaspoon paprika
1 teaspoon nutmeg (optional)
Dash pepper



1.    HEAT oven to 350°F.
2.    LINE 9-inch deep dish pie plate with crust; flute edge.  (or ready made is fine )
3.    Beat eggs with seasoning, bacon, cream and milk.
4.    Add cheese, bacon and spinach to crust (or topping of choice)
5.    Pour egg mixture into crust.
6.    BAKE 1 hour or until knife inserted in center comes out clean.



Substitute, SPINACH for HAM, PEPPERS, COOKED GROUND BEEF, or just GREEN ONIONS, or add  it all in.

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Thursday, May 29, 2014

Chicken and Mushroom

South Bay Personal Trainer
Here’s what you need…
  • 4 medium (12 oz. total) boned skinless chicken breast halves
  • Nonstick spray coating
  • 1 and 1/2 cups sliced fresh mushrooms
  • 2 tablespoons sliced green onion
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup cooking sherry
  1. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
  2. Sprinkle both side of chicken breast with lemon pepper, black pepper, garlic powder and paprika
  3. Spray a large skillet with non-stick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm.
  4. Repeat with remaining chicken breast halves. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes).
  5. Add cooking sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.

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Wednesday, May 7, 2014

Roasted Pecan-Corn Salad

TOTAL TIME - 15 minutes
 (Makes 4 servings)

1/2 cup pecans, coarsely chopped
1 medium poblano pepper, coarsely chopped
1 cup fresh sugar snap peas, coarsely chopped
1 tablespoon canola oil
1 can corn (frozen works also)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons honey


1.       Chop pecans, poblano pepper, and sugar snap peas.

2.       Preheat large sauté pan on medium 2–3 minutes.

3.       Place pecans in pan; cook and stir 1–2 minutes or until toasted.

4.       Place oil and corn in pan; cook 2–3 minutes or until warm.

5.       Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender. Remove pan from heat. Stir in honey and pecans and serve warm.

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