I was a little surprised at how well this omelette turn out- I guess I had set my expectations pretty low. It was fluffy, not mushy, and flavorful. The nutmeg was a nice touch- it added a hint of a “roasted” flavor. Even better, it would take about 5 minutes to prepare. Mine took longer, because I bough a ham steak, diced, and cooked it, rather than buying pre-diced ham (mostly because of the price difference).
Adapted from Against All Grain
- 10 eggs
- 1 c shredded Italian blend cheese
- 3/4 c almond milk (or cow’s milk if you’d like)
- 1 c diced ham
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- Grease a baking dish (I used a 7 x 11 pan)
- Whisk eggs with milk, then add cheese, ham, salt & nutmeg. Stir well
- Pour into prepared baking dish & bake for 35 minutes at 350. The omelette should be puffed up & set in the center.
We still of tons of zucchini to use up… since zucchini is really all we can grown in our garden. And they grow big. In the photo below, that’s 1/4 of a zucchini- on a dinner plate, not a salad plate.
These zucchini boats are good! Spicy & filling, plus fairly healthy. I used Jimmy Dean’s original breakfast sausage- the flavors of the sausage blended so well with the added spices.
Saucy Sausage Stuffed Zucchini Boats
Adapted from Skinny Taste
- 3 medium zucchini
- 1 lb ground breakfast sausage
- 1/2 onion, diced
- 3 cloves garlic, crushed
- 1 (15 oz) can tomato sauce
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- Cut each zucchini in half lengthwise. Scoop out an seeds, or enough of the flesh to make a hollow
- Heat a large pot of water to boiling; drop each zucchini half into the water (one at a time) and cook for 1 minute. Remove from water
- Spread 1/4 c tomato sauce on the bottom of a 9×13 baking dish. Put zucchini halves in the dish, cut side up
- In a large skillet, brown the sausage, breaking into smaller pieces. When the sausage is almost done, add the onion & garlic. Cook until the onion is translucent
- Add tomato sauce & spices; cook a few more minutes. Fill each zucchini half with sausage mixture (go ahead & heap them)
- Cover with foil & bake at 400 for 35 minutes, or until zucchini is soft
- Optional: top with shredded mozzarella and/or parmesan
Cody came across this in the family recipe book, so we had to run out & buy some pork chops to make this. He remembers eating it growing up, so we were pretty excited to try it out for ourselves.
I had never had any version of chili verde, so this was a totally new experience for me. It was nice & flavorful; we ate it as a dip for tortilla chips. By the way, try out On the Boarder tortilla chips- so good!
Pork Chili Verde
From Pat & Rudy Hernandez, via Kathy Richardson
- 3-5 lb pork (chops, ribs, or roast will all work), cut into 1/2 inch chunks
- 1/2 large onion, diced
- 1 tsp garlic powder, or 2 mince cloves of garlic
- 1 (7 oz) can mild green chilies
- 4 cups mild/medium salsa
- water as needed, for consistency
- In a large skillet, cook the pork pieces & onion, until the pork is no longer pink
- Add the rest of the ingredients to the pan & bring to a boil
- Reduce heat & simmer for 10 minutes.
When we got 2 zucchini this week (very out of season for Montana!), I knew I wanted to make this recipe. I had saved it awhile ago, but was resigned to wait until summer. I really liked these- the flavors blended well & the zucchini softened up nicely. Cody was more neutral… he suggested adding tomato sauce to the stuffing, to make it more sauce-like & less stuffing-like. But, of course, he still cleaned his plate 🙂
Adapted from Apple A Day
- 3 (6-9 inch) zucchini
- 1 tb olive oil
- 1/2 c onion, chopped
- 3 cloves garlic, minced
- 1/2 c mushrooms, chopped
- 1 lb sausage (spicy, sweet, or original will work)
- 1 tomato, seeded & diced
- 3 tb chopped fresh basil
- 1 tsp minced fresh rosemary
- 3/4 c grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cut zucchini in half lengthwise. Scoop out the insides, leaving a shell about 1/4 inch thick. Reserve half the insides.
- In a medium skillet, over medium-high heat, heat the olive oil. Saute the onion & garlic until tender (about 4-5 minutes).
- Add the mushrooms & reserved zucchini insides to the skillet. Saute another 2 minutes. Remove from pan.
- Crumble the sausage into pan. Cook over medium-high heat until browned on all sides, stirring occasionally.
- Stir in the onion & mushroom mixture.
- Add the tomato, basil & rosemary. Cook 1 more minute.
- Drain off any excess fat, remove from heat, & set aside to cool.
- Preheat the oven to 375. Once the sausage mixture has cooled a bit, mix in cheese, egg, salt, & pepper. Fill in the zucchini shells.
- Put 1/4 inch water in the bottom of a baking dish. Place the filled zucchini shells in the pan & bake for 40 minutes, until golden brown. Serve immediately.
- The recipe called for 2 tb dry white wine, to be added with tomato. I replaced the wine with water, but it just made the mixture too runny.
- I reduced the number of tomatoes from 2-3 to only one.
- I increased the number of zucchini from 1 (12 in.) or 2 (6 in.). I had 2 (9 in.) & the recipe made way too much filling. I ended up baking the excess separately in a small dish.
- The recipe called for 2 tb olive oil, one to be used to brown the sausage. Since I used pork sausage (rather than turkey sausage), I omitted the extra tablespoon of oil & browned the sausage by itself.