Baked Breakfast
This is a great recipe for children to help with the cooking. 
My grandkids had it for the first time at lunch yesterday and really liked it.
8 eggs
dab of milk
12 slices of bread, crust removed
8 slices of bacon cooked until crispy.
shredded cheese - any flavor
Spray a muffin pan with Pam.  Form the slices of bread to fit the bottoms and sides of each section.  Whisk eggs and milk together and then stir in salt and pepper to season.  Pour egg mixture over the bread until all the egg mixture is used.  Crumble bacon on top of eggs.  Cover with shredded cheese.
Preheat oven.  Bake at 350 degrees until egg is cooked, approximately 15 minutes.


Grilled Asparagus
1 clove fresh garlic, minced
4 oz. fresh mushrooms, cleaned & whole
1 small onion, sliced
Seasoning Salt
Spray aluminum foil with Pam Spray.  Place washed (pat dry) asparagus on the foil.  Put mushrooms, onion and garlic on top of asparagus.  Flavor vegetables with seasonings.  Spray a little bit of the Pam over the veggies as well.  Fold up the aluminum foil and seal in the veggies.  If you have a grill with two sides, light the burner on one side but place the foil package on the unlit side.  Close the lid and grill for 15-20 minutes.


Jambalaya Surprise
Meat/Rice Mixture
This is one of those "whatever you have on hand" recipes.  I made it for supper tonight and the surprise was in how incredibly good it was despite throwing things together and hoping for the best.  We were salivating while it was simmering and it didn't disappoint.
1 1/2 lb. ground beef
1 small onion
1 bell pepper
4 oz. fresh mushrooms
1/2 cup Salsa Verde (any brand would do, I suppose)
2 1/2 cups water
2 tablespoons vegetable oil
Zatarain's Jambalaya Mix - original (8 oz. package)
Sour Cream
In a large skillet brown ground beef, onion, bell pepper and mushrooms until ground beef is browned.  Drain off the excess grease.  Add 1/2 cup Salsa Verde, salt and pepper to the meat mixture and stir.
Add 2 1/2 cups water and 2 tablespoons vegetable oil to meat mixture and bring to boil.  Add Zatarain's Jambalaya Mix to meat mixture and stir.  Bring to boil again and then reduce heat.  Put lid on skillet and simmer for 25 minutes, stir occasionally. 
Let it sit for a couple of minutes.  After putting meat/rice mixture on plate add a dollop of sour cream on top.


I would love to share some of my family's favorite recipes with you.  I have Celiac disease which basically means I can't eat gluten because it makes me seriously ill.  I'll also be sharing some of my gluten-free recipes which have been successful in my kitchen.

Vegetable Soup
(Delicious and Naturally Gluten-Free)

4 Tablespoons olive oil
1 large yellow onion, chopped
4 carrots, chopped
4 celery stalks, chopped
2-26 ounce containers low-sodium Swanson chicken cooking stock
2 cups water
1 lb. potatoes, peeled and cut into 1-inch chunks
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Salt, pepper and other seasonings of your choice to flavor
2-14.5 ounce can diced tomatoes
1/2 lb. fresh green beans
2 cups fresh broccoli
Grated Cheese (your choice of cheese, optional)

Heat the oil in a large saucepan or stockpot over medium-high heat.  Add the onion, carrots and celery, and cook until softened but not browned, about 5 minutes.  Add the broth, 2 cups of water, the potatoes, thyme and seasonings.  Bring to a boil.  Reduce heat, cover partially and simmer for 15 minutes.

Add the tomatoes, green beans and broccoli, return to a simmer and cook until the vegetables are tender, 5 to 10 minutes.  Ladle the soup into bowls, sprinkle with cheese (if using).