Oven Baked Omelet

10 eggs

1 cup milk

1/3 cup flour

1 small zucchini, chopped

Crumbled bacon (I did a handful of Costco's bacon crumbles)

Onion powder or 3 green onions finely chopped

1 cup shredded cheddar cheese

Heat oven to 350 degrees

Spray a 17 X 12 inch pan with cooking spray.

Beat eggs, milk and flour in bowl until well blended. Stir in next three ingredients. Add 1/2 of cheese. Bake 15 minutes. Top with remaining cheese, bake until melted.

Serve with salsa.

Honey Garlic Chicken

Sorry for the bad picture. It was really good food and easy.

Recipe from Kraft foods.com

• 1 lb. boneless skinless chicken breasts, sliced


• 3 cups frozen stir-fry vegetables (I used whatever fresh vegies I had: carrots, zucchini, onion and mushrooms)


• 1/2 cup KRAFT Zesty Italian Dressing (I used Zesty Free)


• 2 Tbsp. honey


• 4 cloves garlic, minced


• 3/4 tsp. ground ginger


• 3 cups hot cooked long-grain white rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.

ADD vegetables, dressing, honey, garlic and ginger.

COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

Shish Kabob

Marinate for meat:

1 C soy sauce

1 C water

Onion powder

Garlic powder

1/2 C juice from can of pinapple

Alternate on skewer: onion, pepper, meat(chicken, beef, polish sausage), zucchini, mushrooms and pineapple.

15 min. Creamy Avocado

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Inspired by My Recipe.org.

Yield: Serves 2

Ingredients:
* 1 medium sized ripe Avocado, pitted
* 1/2 lemon, juiced + lemon zest to garnish (plenty of lemon flavor)
* 2-3 garlic cloves, to taste (I used 3 , but if you are not a big fan of garlic use 1 clove)
* 1/2 tsp kosher salt, or to taste
* ~1/4 cup Fresh Basil, (probably optional)
* 2 tbsp extra virgin olive oil
* 2 servings/6 oz of your choice of pasta (I used rice noodles)
* Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined.

Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Pita Bread

I got this recipe from a friend in college, and we tried it yesterday, and they turned out great! I never really knew that you could make your own pita bread! We made chicken salad to go inside, and had it with some tator tots. It was a quick, easy, and yummy dinner. If you have any questions, let me know!

Pita Bread
Jenna Anderson


• 1 T yeast
• 1 cup warm water
• 2 T sugar
• 1 tsp salt
• 2-3 cups flour

1. Preheat oven to 375.
2. Put water, sugar, and yeast in a bowl, and let stand for 10 minutes.
3. Put salt and 2 cups of flour in another bowl. Add water mixture to the flour bowl and add flour until not very sticky.
4. Knead until elasticity, about 5 minutes.
5. Let rise in a ball, about 2 minutes.
6. Pinch out 6-7 baseball size balls.
7. Put dough on a clean dish towel, and remember the order you put the balls down. Let rest AT LEAST 10 minutes. The longer you let them rest, the better they will rise in the oven, 30 minutes is best.
8. On a lightly floured surface roll out the dough starting with the ball you put down first. Roll to 1/4” thickness circles. (Make sure it is thin enough, or they will not puff up at all.)
9. Put two flat pita on the back of the cookie sheet (be sure it is sprayed), and let rest 2-4 minutes, don’t let the dough touch each other.
10. Bake about 6-8 minutes, watch for them to puff up and turn golden brown.

Chicken Cabbage Salad

3-4 Chicken breasts

3 Tbs. Sesame seeds

3-4 oz. Almonds

2 Package Ramen Noodles crumbled

3 Green onions

1 Head cabbage shredded

1/2 cup peas

Dressing:

1 1/2 Tbs. Sugar

Salt

2 Soup packets

4 Tbs. Vinegar

½ C. Oil (I used 1/4 c sesame and 1/4 c olive)

Toast sesame seeds and almonds in a pan. Mix salad ingredients together. Mix the dressing up and pour over salad just before serving.