Please take a moment on Sunday to remember those we lost on 9/11 and those who keep us safe abroad.
Skinny Taco Dip (perfect for football!)
c/o Skinny Taste
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1 packet taco seasoning
- 2 cups iceberg lettuce, shredded
- 2 large tomatoes, diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz black olives
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
Baked Eggs with Spinach and Bacon
c/o Great Eats with Petes
Cooking Spray
4 slices bacon
1 teaspoon olive oil
1/2 onion, minced
5 oz spinach
Salt
Pepper
Italian Blend Cheese, shredded
4 whole eggs, if making 2 servings
2 ramekins
Bread, for toast
Directions
Preheat oven to 350 degrees F.
Spray a fry pan with cooking spray. Heat pan over medium heat. Add in bacon. Cook bacon until crisp. Once cooked remove the bacon from the pan and place on paper towels. Cool the bacon. Once cool crumble the bacon into pieces. Set aside.
In the same pan remove the grease and add in the olive oil. Add in the onions. Cook the onions until they are translucent, about 5 minutes. Add in the spinach. Season with salt and pepper. Cover the pan to allow the spinach to steam. Cook the spinach for about 3 minutes or until wilted. Remove from pan. Spray each ramekin with cooking spray. Add in the spinach mixture to the bottom of the ramekin leaving a hole in the center. Next add some bacon pieces. Top with cheese. Break two eggs over the cheese being careful not to crack the yoke. Season with salt and pepper. Repeat for each ramekin. Place the ramekins on a baking sheet. Bake eggs in the oven for about 15 minutes or until the egg yolks are just set and the whites are not runny. Serve with buttered toast and more bacon!
Egg in a Hole Grilled Cheese
c/o Food Network
- 2 (1/2-inch) slices sourdough or French bread
- 1 tablespoon unsalted butter
- 1 large egg
- 2 slices Canadian bacon
- 1/3 cup shredded Swiss cheese
- 1 teaspoon honey mustard
Cut a 2 1/2-inch hole from the center of one
slice of the bread. Melt butter in a medium nonstick skillet over
medium-low heat. When it foams, place the cut slice of bread and the
round in skillet and toast lightly, about 1 minute.
Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes.
Flip the egg bread, sprinkle half of the cheese on bread and top with ham. Spread mustard on second piece of bread and close sandwich. Cook until well browned and bottom part of cheese begins to melt, about 1 minute more. Flip whole sandwich and cook until all cheese is melted, about 2 to 3 minutes more. Serve.
