
Feta Eggs Florentine
Category:Preheat oven to 375 degrees.
Prepare a 13x9 baking pan with cooking spray.
In a medium bowl add the eggs, salt, garlic powder, onion powder, Franks®, green onions and mozzarella cheese.
Preheat oven to 375 degrees.
Prepare a 13x9 baking pan with cooking spray.
In a medium bowl add the eggs, salt, garlic powder, onion powder, Franks®, green onions and mozzarella cheese.
In a medium to large bowl mix all the ingredients until just combined. (Hands work best) To store; roll into balls and place in a sealed container in the fridge or freezer. Best served cold as is, with almond, coconut milk, or Greek yogurt.
In a bowl, combine the turkey, half the pesto, Parmesan cheese, garlic and salt. Shape into 4 patties. Brush ciabatta rolls with olive oil; set aside.
Grill patties for 10-13 minutes or until cooked through, flipping halfway. Top each patty with Mozzarella slices. Cover grill and cook until cheese melts. Add bread to grill to toast.
In a large skillet, brown the ground beef, drain then add the taco seasoning. Set aside in the refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef. Continue cooking for the remainder of the time.
In a large skillet, cook the chicken with the onion, garlic and cumin. Add the remaining ingredients and let simmer for 20 minutes.
Serve over cooked brown rice and top with Parmesan cheese.
Heat noodles in microwave according to package instructions. Set aside.
In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.
Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.
Using a meat tenderizer, pound chicken to about 1-inch thickness.
In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.
Preheat oven to 350 degrees.
Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.
Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.
Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.
Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.
Serve with rice and a Greek style salad.
In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.
Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.
Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.