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5 Recipes for $38

5 Apr

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a
***This weeks favorite***


Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

Vegetable Hashbrowns

5 Apr

This is sort of a breakfast for dinner recipe. A bit of a twist on your regular potato hashbrowns, this recipe is a great recipe to get your daily fill of vegetables in one sitting. I think the zucchini gives the hashbrowns a unique texture and flavor. Perhaps in the near future I will experiment with using different vegetable combinations.

Vegetable Hashbrowns

Prep. Time: 15 minutes
Cooking Time: 15 minutes
Serves 4

2 potatoes
2 carrots
2 zucchini
1 leek
3 TB all purpose flour
2 eggs
4 TB olive oil


1. Grate potatoes, carrots, and zucchini. Thinly slice white part of leek.
2. Place grated veggies in strainer and squeeze out as much water as possible.
3. Move to mixing bowl and add leek and flour; mix well.
4. Beat eggs in separate dish, then add to mixing bowl.
5. Divide mixture into 8 equal portions.
6. Heat up oil in skillet. Grab 1 veggie portion, squeeze out excess water, form into patty and carefully add to hot oil.
7. Cook over high to medium heat about 3 to 5 minutes on each side. Drain on paper towel.
8. Repeat and serve.
*** You can keep your cooked patties warm on a baking sheet in the oven while your cook the remaining patties.

Spinach Omelettes

6 Feb

My husband makes the best omelettes I have ever had. He is kind enough to share his recipes with me so I can share them with you! I made the hash browns!

Spinach Omelettes

Prep. Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

olive oil
8 eggs, beaten
1/2 pound fresh spinach
1 onion, chopped
1/2 cup shredded cheese
black pepper

1. Heat small frying pan over medium heat. Add 1/2 TB olive oil. When oil is hot, add onions. Cook until browned.
2. Add spinach and cook down until wilted. Remove from heat and transfer into bowl. Season with salt and pepper.
3. Heat small frying pan over medium heat. Add 1 TB olive oil, lower heat to low.
4. Pour 1/4 beaten eggs into pan. Start swirling your frying pan right away to keep eggs from sticking.
5. Let bottom of your omelette cook for 1 minute. The egg on top will still be a little runny; don’t worry, this is what you want.
6. Place filling mixture to one side of you omelette. Top with shredded cheese.
7. Carefully run your spatula under the side of your omelette that doesn’t have the filling on it. Fold that side over the topping and gently press it down to create a fold.
8. Carefully run your spatula under your folded on omelette and transfer to a baking sheet. Keep warm in the oven while you make your other three omelettes.
9. When you plate your omelettes sprinkle the tops with pinches of sage, salt and pepper.

To make the hash browns:

Grate 1 to 2 potatoes into a bowl. Heat a large skillet; when it’s hot, cover the bottom of the pan with olive oil. Split your grated potatoes into 4 equal portions. Grab one portion and squeeze out any excess water. Add to the skillet. Do the same for the remaining portions. Lower heat to medium and let potatoes brown on the bottom (about 5 minutes on each side). Season with salt and pepper.

Eggs Benedict (one version)

21 Jul

Eggs Benedict

Found in:


4 TB unsalted butter
2 plum tomatoes, chopped
2 scallions, chopped
black pepper
1 cup heavy cream
4 slices whole grain bread
8 slices Canadian bacon
4 large eggs
8 oz. cheddar cheese, shredded


1. Melt 1 TB butter in small pan. Add tomatoes and scallions; season with salt and pepper. Saute for 2 minutes, then stir in cream and let reduce for 10 minutes over low heat. Stir occasionally.
2. Heat a large nonstick skillet over medium heat. Add 2 TB butter and melt it. Add the bread slices and cook for 3 minutes on each side. Transfer the slices to a platter. Add a bit of olive oil to same pan; cook Canadian bacon for 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
3. Add remaining TB of butter to pan. When it melts, add the eggs, giving each room to cook. Fry over soft or hard, whatever you like. Cover the eggs with mounds of cheese; let melt. Place each cheesy egg on a bacon slice of bread. Ladle tomato cream sauce over each stack.