Mouthwatering Asparagus, Egg & Bacon Salad

Happy Monday! This salad is very inexpensive to make!

It’s low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets. Only takes about 10 minutes to make.

 

Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

 

Courtesy Of: http://www.skinnytaste.com

Happy Mother’s Day!!!

Eggs n’ things

 

Ingredients

• 4 large baked potatoes (pre-cooked)
• Salt and Pepper, to taste

 

• Egg filling:
• 8 eggs
• 1 tsp kosher salt
• 1/4 tsp McCormick black pepper
• 1/8 tsp McCormick cumin
• dash of McCormick nutmeg
• 1/2 cup sharp cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper

Instructions

1. Pre-heat oven to 400°. Spray muffin pan with non-stick spray and set aside.
2. Shred potatoes with a cheese grater. Then fill each cup about 2/3 the way full with the potatoes and press the sides in, so the bottom and sides are covered. Add a little bit of salt and pepper to each cup. Bake for 2-3 minutes.
3. In a bowl whisk together eggs, salt, pepper, cumin and nutmeg. Stir in cheese, onion and bell peppers.
4. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. You could even add bacon bits!
5. Bake for 20 minutes or until cooked all the way through.

Courtesy Of: http://www.iheartnaptime.net

Celebrating Cinco de Mayo with Huevos Rancheros!

Ingredients:

• 2 tablespoons vegetable oil
• 4 (6 inch) corn tortillas
• 1 cup refried beans with green chilies
• 1 teaspoon butter
• 4 eggs
• 1 cup shredded Cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup salsa

Directions:

1. Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
2. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
3. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Courtesy Of: http://www.allrecipes.com

It’s May!