All In One Breakfast!

Prep Time:  5 Minutes        Cook Time: 30 Minutes         Serves: 4

Ingredients:

1 medium sized bag shredded potatoes

2 tablespoons extra virgin olive oil

2 garlic cloves diced

1/2 cup onion diced or shredded

1/2 cup mixed bell peppers chopped

4 button mushrooms

5 ounces veggie ground crumbled

6 whole eggs beaten

1/2 cup milk (we use almond)

Instructions: 

1. Set oven to 350 degrees
2. In a large frying pan (preferably one that can transfer to the oven) place 1 tablespoon of olive oil on medium heat, add in garlic, cook 1 minute, add in onions
3. Let cook on medium heat for 3 minutes, add in shredded potatoes and cook on medium heat, for 5 minutes, add in last tablespoon of oil, cook another 5 minutes
4. Add salt and pepper to taste and any herb of your desire
5. Add mushrooms and bell peppers and cook for 5 minutes
6. Add the veggie ground to the dish
7. In a medium size bowl, whisk or beat eggs and milk until very light mixture - 1 minute or less
8. Add egg mixture to top of dish until all is covered
9. Let cook on medium heat for 3 minutes
10. Transfer to oven and let cook for 10 minutes in 350 degree oven
11. Turn oven to broil and broil on lower or medium rack for 3 minutes
12. Remove and is ready to serve (cutting it as a pizza has a nice touch)

Spinach or fresh basil leaves is a beautiful addition to dish ... oh and how can we forget- cheese!!

Broccoli & Spinach Soup

Ingredients:

2 large broccoli crowns, chopped, included peeled stems

1 large sweet yellow onion, chopped

8 cups onion broth

2 cups raw spinach

4 tablespoons sour cream

1 whole grain baguette, sliced

Salt and pepper to taste

Instructions: 

1. Steam broccoli and onions for 20-25 minutes, or until both vegetables are completely soft

2. In blender, puree broccoli, onions and raw spinach with 2-3 cups of broth as needed

3. Combine puree with remaining broth in stock pot and bring to a simmer

4. Season with salt and pepper

5. Serve in soup bowls with your favorite baguette and top with sour cream

Photograph taken with a dollop of tofu sour cream

No-Bake: Oreo Cookies & Peanut Butter Cup Dessert Dish

Ingredients:

1 box Oreo cookies—crushed
2 tablespoons coconut oil
1 8 oz package cream cheese—softened
1/2 cup natural peanut butter
1 cup confectioners sugar
1 container low fat Nutri-whip (vegan) or whipped cream
15 peanut butter cups, chopped (or buy mini's or balls)
1 cup cold unsweetened almond milk
1 package instant chocolate pudding mix

 Instructions:

1. With an electric mixer, beat all but 5 of the crushed oreo cookies and coconut oil, press evenly in a 9” glass baking dish to make a bottom crust

2. In a large bowl, beat the nutri-whip until it is light and fluffy, follow the package instructions—set aside

3. In a bowl, combine the peanut butter, cream cheese and confectioners sugar and beat with mixture until a consistent mixture is formed, - stir in 1/2 of the whipped topping—spread this evenly over the cookie crust

4. Sprinkle with the chopped peanut butter cups

5. In a separate large bowl, combine the pudding & cold milk and beat on low for 2 minutes, once a thick mixture, let sit for a couple minutes to set, stir in remaining nutri– whip mixture, and pour over the peanut butter cups

6. Top dish with remaining crumbled Oreo crumbs & place in fridge until ready to serve,  dish should sit for at least 2-3 hours

Our sister made this dish over Christmas for us, and there was not a drop left, it is so delicious!  I believe she saw it first on http://www.tasteofhome.com , however we made a few alterations to serve to our liking.