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Ham Cheese and Sweet Onion Omelet

June 19, 2010 By The Recipe Mom 1 Comment
omelet

What You Need:

2 tsp olive oil
1/2 C sweet onion, chopped
1 C egg substitute
1/2 C cooked lean ham, diced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
3 tbsp reduced fat cream cheese, cubed

How to Make It:

Place a skillet over medium high heat and add the oil.
Stir the onion into the oil and cook for 5 minutes or until tender.
Adjust the heat to medium and add in the egg substitute.
When the eggs begin to set raise the edges with a spatula to allow the uncooked egg to run under and cook.
Sprinkle the ham over the eggs when they are completely set then season with the salt and pepper.
Place the cream cheese cubes evenly over the top.
Fold the egg over the filling then reduce the heat to low.
Cover the pan and cook 2 minutes or until the cheese has completely melted.

Makes 2 servings

If you are on a low cholesterol diet or just watching your cholesterol intake this omelet is perfect for you. The egg substitute lowers the cholesterol in this recipe. If you prefer whole eggs may be used in place the egg substitute. The cream cheese gives this nutritious breakfast a creamier taste along with a more nutritious way to start the day.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 12 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate values per serving)
Calories 215; Fat 10g; Saturated Fat 4g; Carbohydrates 7g; Protein 22g; Fiber 1g;  Cholesterol 23 mg; Sodium 905 mg

Filed Under: Breakfast Foods, Breakfast Ideas, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Two Bean Pepper Salad

December 6, 2009 By The Recipe Mom Leave a Comment
beansalad

beansaladWhat You Need:

2 (15 1/4 oz.) cans lima beans, drained
2 (15 oz.) cans butter beans, drained
2 sweet red peppers, chopped
2 green peppers, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/2 C of lemon juice
1/2 C of olive oil
4 T of cider vinegar
2 t ground cumin
1/2 t pepper

How to Make It:

In a serving bowl toss together both types of beans.
Blend in the red peppers, green peppers, onion and garlic.
Whisk together in a small mixing bowl the lemon juice, oil and vinegar.
Whisk in the cumin and pepper and blend well.
Pour the dressing over the bean mixture and stir to coat well.
Chill covered for at least 60 minutes before serving.

Makes 16 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

This is healthy, tasty, refreshing and colorful salad for your Christmas buffet.
Dry beans may be used but will need to be soaked in cold water overnight and then cooked per the package directions.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,

Deep Fried Fritters with Apple Jelly

November 26, 2009 By The Recipe Mom Leave a Comment
friedfritters

friedfrittersWhat You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Healthy Eggplant Pockets

August 7, 2009 By The Recipe Mom Leave a Comment
eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

Filed Under: Dinner Ideas, Grilled, Health Concious, Lunch Ideas, Recipes Tagged With: , , , , , , , , , , , ,

Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Sweet and Sour Creamy Cucumbers

June 28, 2009 By The Recipe Mom Leave a Comment
cucumbers

cucumbersWhat You Need:

1/2 C of sour cream
3 tbsp white vinegar
1/4 tsp pepper
1 tbsp sugar
4 cucumbers, sliced thin
1 sweet onion, sliced thin and separated into rings

How to Make It:

Place the sour cream, vinegar and pepper into a mixing bowl.
Add the sugar and whisk the mixture until the sugar has dissolved completely.
Put the cucumbers into a large serving bowl.
Add the onions and toss gently to combine.
Pour the dressing over the cucumbers and onions and stir until covered well.
Cover the bowl and refrigerate 4 hours or until to 24 hours.
Stir to incorporate the flavors just before serving.

Makes 8 servings

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Cucumbers just say cool when it comes to summer. These creamy cucumbers will keep everyone cool and full on that hot summer July 4th day. Pimentos may be chopped and added to give this salad a little color.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , ,

Creamy Blueberry and Orange Salad

June 21, 2009 By The Recipe Mom Leave a Comment
blueberries

blueberriesWhat You Need:

6 C of torn salad greens
4 navel oranges, peeled and sectioned
1 sweet onion, separated into rings
4 C of fresh blueberries
1 C of sour cream
2 tbsp white wine vinegar
2 tbsp fresh blueberries, crushed
3 tsp lemon juice
2 tsp sugar
1 tsp salt

How to Make It:

Toss the salad greens in a large salad bowl to fluff.
Lay the oranges evenly over the greens.
Spread the onion rings over the entire salad.
Sprinkle the blueberries into the salad.
Whisk the sour cream and vinegar together in a small bowl.
Fold in the crush blueberries until well combined.
Blend in the lemon juice well.
Add the sugar and salt and mix until the dressing is smooth.
Pour the dressing over the top of the salad and allow it to flow into the salad before serving.

Makes 8 servings

The tangy dressing poured over the top of this fruit combination is a refreshing treat. Be sure to place the salad bowl over ice to keep it cool and fresh in the hot summer weather.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , ,