Inside Out Western Omelets

So I am on a big roll of being creative in the kitchen.  I have a deep love for food and find that when I am making new recipes with delicious ingredients, I enjoy cooking!  Pinterest has been my best friend in helping me branch out with meal plans.  It also got my creative juices flowing. 

We eat breakfast for dinner once or twice a week.  Eggs are excellent sources of protein, cheap and yummy!  But to not get bored with this, I have to be creative in using eggs for dinner.  Believe me, I’d be happy having an omelet seven nights a week for dinner, but I don’t think the kids would agree. 

Stuffed pepper meet Western Omelet…Inside Out Western Omelet! 

Now remember, I am the recipe rebel and dislike measurements. 


  • 6 Green Bell Peppers
  • Deli Ham
  • Eggs
  • Fresh Sliced Mushrooms
  • Diced Onions
  • Olive Oil
  • Roasted Red Tomatoes or Sundried Tomatoes
  • Provolone Cheese
  • Salsa


  • Rinse peppers.  Cut in halves, remove seeds and stems.  Microwave 6 halves at a time for ten minutes.  As the peppers are microwaving scramble up 6-8 eggs.  In a separate pan saute fresh mushrooms and diced onions in olive oil.  Take glass casserole dish and pour just enough salsa in bottom of dish to cover the bottom.  Place microwaved peppers in dish, open side up.  Take 1/2 a slice of deli ham (or could use leftover ham from another dinner) and place in bottom of pepper.  Use scrambled eggs for next layer, evenly distributing the eggs to each pepper.  Then stuff peppers with toppings of choice (mushrooms, tomatoes, onions) according to individual preferences.  Add a tablespoon full of salsa to each pepper.


  •   Preheat oven to 400 degrees and bake for 20-25 minutes.  Remove pan and place 1/2 a slice of provolone cheese over each pepper.  Place pan back in oven for 5 more minutes or until cheese is thoroughly melted.  Serve with fresh diced fruit. 


Our normally picky five year old gobbled this up so fast, it dropped all of our jaws.  Family voted and this is definitely a repeat recipe! 

Weekly Meal Plan with BONUS! Grocery List INCLUDED!!

I have the most amazing friends.  Seriously.  So when two of them (who just happen to be sisters) voiced interest in weekly meal plans with grocery lists included I was happy to provide!  Since I know meal planning/ grocery list making is one of the most difficult aspects of  Mom’s duties, I thought I’d be a peach and share these plans & lists with you all!  Enjoy!

Meal Plan # 1

Day One: Orange Shrimp with Asparagus & Brown Rice: Pour enough olive oil into deep frying pan to coat bottom, place fresh asparagus in pan and keep covered over low heat, stirring occasionally to prevent sticking. Start to prepare brown rice in separate pan. When asparagus is soft, remove from pan and place in a bowl. Add shrimp to the pan and sauté until thoroughly cooked. Once cooked, add asparagus back into pan, coat with orange stir fry sauce and cook over low heat until sauce is thoroughly heated. Serve over the brown rice, top with sesame seed. (Shrimp can be replaced with chicken if preferred)

Day Two: Pesto Pasta & Veggies: Slice up zucchini, red pepper, green pepper, onion, and cherry tomatoes. Take deep frying pan and coat bottom with olive oil. Add veggies, cover and cook over low heat, stirring occasionally. Start separate pan for the whole wheat spaghetti. Once pasta is done, toss with pesto. When veggies are just about done, add in two teaspoons of minced garlic and stir into veggies. Top pasta with veggies mix, sprinkle with grated cheese. (Chicken or shrimp can be added to this meal for extra protein)

Day Three: Crustless Quiche: Dice up Red and Green Pepper, Mushrooms, Onions. Crack a dozen eggs into large mixing bowl with a splash of milk. Add in veggies and handful or two of spinach. Mix well. Add in cubes or shredded cheese. Mix well. Pour into greased casserole dish. Bake in preheated oven at 400 degrees until cooked thru in the center of the quiche (insert knife and comes out clean). May take 35-40 minutes. (Can add ham, bacon, sausage if desired to mix)

Day Four: African Peanut Soup: Click here for recipe.


Day Five: Taco Salad: Grill or fry chicken tenderloins. Chop up lettuce, green pepper, cherry tomatoes. Drain & rinse black beans. Combine all ingredients, top with cheese, sour cream & salsa. (Could also use steak, turkey burger with this recipe)

Day Six: Spinach & Bleu Cheese Meatloaf Muffins: Click here for recipe. Serve with baked sweet potatoes (poke with fork, wrap in aluminum foil & bake in oven until can easily pierce with fork- usually about one hour).


Day Seven: Pumpkin & Ricotta Stuffed Shells: Click here for recipe.

Pumpkin & Ricotta Stuffed Shells

Now let me explain the grocery list.  First of all, take list and compare to what you already have in inventory.  If you already have sage and black pepper, cross them out.  Second of all the number after the ingredient in parentheses is the number of meals you will use this ingredient for in the week.  So don’t use the entire bag of the item on just one thing.  Also in the meals up above if I suggest another item that could be added to the meal, it will not be on the list below so be sure to add it.  Add whatever else you need to last the week and then cross off as you place items in cart.  Don’t buy anything not on the list to stick to budget. 

· #1 Grocery List:

  • · Shrimp (Can use chicken tenderloin in place if prefer, 1)
  • · Brown Rice (I like Success Instant Brown Rice, 2)
  • · Asparagus (1)
  • · Orange Stir Fry Sauce (1)
  • · Sesame Seed (1)
  • · Green Pepper (Get 3, 3)
  • · Red Pepper (Get 4, 3)
  • · Onions (Get a bag, 4)
  • · Cherry Tomatoes (2)
  • · Zucchini (1)
  • · Pesto (1)
  • · Whole Wheat Spaghetti (1)
  • · Olive Oil (3)
  • · Eggs (I suggest an 18 pack or 2 dozen, 3)
  • · Cheese (any kind you prefer- shredded or sliced with be fine, 2)
  • · Milk (Can be omitted if you prefer to not use it, 1)
  • · Mushrooms (1)
  • · Spinach (Fresh, 2)
  • · Salsa (2)
  • · Green Onions (get a bunch, 2-3)
  • · Minced Garlic (Get a jar, 2)
  • · 1 28 oz can of crushed tomatoes, with liquid (1)
  • · Vegetable broth (1)
  • · Black pepper (3)
  • · Chili powder (1)
  • · Peanut butter (1)
  • · Sour cream (2)
  • · Chicken Tenderloins (1, unless you substitute for shrimp)
  • · Lettuce (1)
  • · Black Beans (1)
  • · 1 (12-ounce) box jumbo pasta shells (about 40 shells) (1)
  • · 1 1/2 lbs lean ground turkey (1)
  • · Crumbled blue cheese (1)
  • · Italian bread crumbs (1)
  • · Worcestershire sauce (1)
  • · 1 15-ounce can pure pumpkin (1)
  • · 16 ounces ricotta cheese (1)
  • · Grated Romano Cheese (2)
  • · Sage (1)
  • · Sea Salt (1)
  • · 1 25.25 ounce jar tomato basil pasta sauce (1)
  • · Sweet Potatoes (1)

Sugarless Whole Wheat Banana Bread with Flax Seed

A huge part of being organized through the week is preparation.  Putting clothes out for a week (or even just the night before), meal planning, food prep and packing lunches the night before.  You have to plan, plan, plan. 

Sunday nights are my food prep night.  Cut up celery and carrots and put them in baggies.  Wash fruit so it’s easy to grab as a quick snack.  If the next night is a Crock Pot meal, put all the ingredients together in a plastic bowl and place in fridge so you can just toss in the Crock Pot in the morning and go.  Cook up breakfast for the week (hard boiled eggs, mini quiches, pancakes, etc). 

During food prep I noticed I had three over ripe bananas in my fruit basket.  Banana bread sounded fabulous for breakfasts!  I looked up the recipe and thought to myself, I can do this healthier.  So here is the recipe for a Sugarless Whole Wheat Banana Bread with Flax Seed. 


1.  Take 3 over ripe bananas and peel them.  Mash them up in a mixing bowl. 


2. Add in two cups of Whole Wheat Flour.


3.  Add two eggs.


4. Add one cup of olive oil.  (Or you could use coconut oil if desired- just NO vegetable oil)


5.  Add 3/4 cup of honey.  Local honey is most beneficial- health and economy wise!  Did you know you can substitute honey for sugar in any recipe?  3/4 cup of honey for every cup of sugar! 


6.  Add in one teaspoon of baking soda and 1/2 teaspoon of salt.  Did you know that baking soda attracts and traps foul odors?  If your box has been open for more than 30 days, toss it and open a new box!


7.  Add in 1/4 cup of flaxseed (ground or whole). 


8.  Mix until all ingredients are well combined into a moist batter.  Pour into a greased loaf pan. 


9.  Place pan in oven pre-heated at 350 degrees.  Bake until butter knife stuck in the middle of the loaf comes out clean (approx 30-35 minutes).  Serve with a pat of butter (no margarine!) or slices of fresh strawberries on top!  YUM!


Ingredient List:

  • 3 over ripe bananas
  • 2 cups of Whole Wheat Flour
  • 2 eggs
  • 3/4 cup of honey
  • 1 cup of olive or coconut oil
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/4 cup of flaxseed (ground or whole)

$ 3.00 Superbowl Dish to Pass!!

Invited to a Superbowl party and need to make a dish to pass?  Looking for something cheap, quick but yummy?  Price Chopper to the rescue!


$1 Salsa + $ 1 Cream Cheese (softened) = $ 2 Dip

$ 2 Dip + $ 1 Chip = $ 3 Super Yummy Dish!!


How to Score CHEAP String Cheese Next Week at Price Chopper!

A.  Buy TWO copies of the Sunday edition Watertown Daily Times.

WDT Banner Box_Final

B.  Make sure you have an AdvantEdge card.

Sorrento Stringsters and Sticksters will be on sale 2/$7.00 1/20/13 – 1/26/1.  In this week’s SmartSource coupon insert is a coupon good for $1.00 off any one Stringsters or Sticksters.  Use TWO of these coupons on TWO packages.  Final price will be 2/$5.00 or $ 2.50 each!

I think homemade pizza rolls will make my meal plan next week!  Crescent Rolls (click here for a coupon), Pepperoni (coupon for Hormel Pepperoni in coupon insert), Sauce & String cheese is all you need!  Take a Crescent Roll, put a few slices of pepperoni on the roll, a spoonful of sauce & half a stick of string cheese & then roll up.  Bake on a cookie sheet at 350 degrees until the crescent roll is a golden brown on top. 

More-Than-A-Muffin Pan!!

Oh muffin pan.  For so long now you have been shoved in the back of the pots and pans cupboard.  Ignored until the family felt like muffins or cupcakes.  It’s time people know that you are more than a muffin pan! 

I just recently baked brownies for my daughter’s class and didn’t want to have to cut them all up or make the teacher do it.  So I used the muffin pan!  (I also used cupcake liners that were in the after-Christmas clearance!)


Here are links for other ideas for using the muffin pan:

Eggs & Spinach Muffins

Pancake Bites Muffins


Bleu Cheese & Spinach Meatloaf Muffins (TO DIE FOR!!!)


Mac n Cheese Muffins


The Recipe Rebel: Idea for Chicken Sausage

When I first heard the words chicken sausage, I wrinkled my nose and said eww.  But when I first started paying attention to what was in the food we consumed, I was attracted by chicken sausage.  The brand I first tried was hormone and nitrate free. 

I started with the apple flavored chicken sausage…YUMMY!  But for a family of four, we need two packs of chicken sausage as my husband alone will eat two.  So I started thinking of ideas of what to do when I get one pack for a cheaper meal. 

Feast your eyes on this:


One package chicken sausage sauteed with sliced onions and canned tomatoes, juice and all (you can use crushed or diced tomatoes if you don’t can your own veggies- don’t drain first).  I sprinkled some Italian Seasonings over top and served it over whole wheat spaghetti.  It was AMAZING!  Next time, I would probably toss the spaghetti in pesto but that is because I LOVE pesto! 

**If you are new, I call myself a recipe rebel because I don’t really follow recipes that well, I kind of like to build my own dinners or go by my own measurements!!**

Recipe Rebel: Crockpot Weenies

My daughter had a homework assignment over the holiday break to read a book about different animals stealing sausage from another.  Part of the homework was to cook sausage with an adult.  Take out homework and dinner in one step?  Sure!  Dah-da-da-dahhhhh…Supermom to the rescue!

We had Hillshire Farms Little Links in the fridge, left over from Christmas when I made the bacon wrapped weenies as an appetizer.  So we cut open the packages (3 to be exact) and dumped them in the  Crockpot.  One bottle of Honey BBQ sauce, one bottle of chili sauce and two five-year old handfuls of brown sugar sprinkled over the top.  Stir and set for four hours on the Crockpot (aka low). 

I served them with salad, probably from guilt of not being the healthiest of dinners.  But it was easy, quick and wrapped up the homework assignment.  And it was pretty darn good!  Would make a great dish to take to a party, serve during the Superbowl or for a quick, easy dinner.


Hillshire Farm Little Links, Honey BBQ Sauce, Chili Sauce, Brown Sugar


Confessions of a Recipe Rebel

I have a confession.  I more often than not improvise on recipes.  Sometimes I omit ingredients that don’t appeal to my taste buds.  Sometimes I add more of a certain ingredients that sounds tantalizingly delicious.  Sometimes I scan the recipe to get a gist of the idea and just shoot from the apron covered hip. 

Another confession?  I am a sucker for a Buy One, Get One Free sale.  I get giddy over Buy One, Get Two free sales.  I am a Thrifty Thrill Seeker, who gets euphoric over big savings.  Oh what a rush!

So last week there was a sale on London Broil.  Buy One, Get One Free.  In the cart you go London Broils.  In the summer we love to start an open fire in our pit and grill a marinated London Broil over the open fire.  Mmmm.  

Back on track…So I have London Broil to work with for a meal.  I LOVE me some Pinterest for food ideas.  I saw an amazing looking plate of Beef and Broccoli in the crockpot over rice and I was infatuated instantly.  Scanned recipe, got the gist and took meat out of freezer to unthaw overnight. 

Now while we are waiting for the meat to unthaw let me preach to you about avoiding overly processed foods.  General rule of thumb…shop around the outside perimeters of a grocery store for a majority of your groceries.  Granted, there are not a lot of coupons out there for fresh produce, meats and dairy but health always prevails over savings.  If in doubt, read the label.  If it has ingredients you can’t even pronounce, it’s probably best to avoid.  It’s quite tedious to eat clean 100% of the time so I try to aim for 65-70% clean.

Okay, meat thawed.  While sipping on a delicious latte, I prepare my Crock Pot meals before hopping in the shower in the morning.  (I am also in love with my Crock Pot…..I use mine several times a week, year round).  Meat goes on bottom of Crock Pot.  Dump a bag of still frozen broccoli (or you can use fresh) over the meat.  Pour some low-sodium soy sauce over the meat and broccoli until the liquid covers the bottom of the crockpot.  (Piece of meat should not be submerged in soy sauce- holy sodium intake!)  Pour water over beef and broccoli until piece of meat is fully submerged in liquid.  Broccoli does not have to be covered with liquid.  You can choose to use beef broth as well for more flavor.  I threw a boullion cube in with mine.  Sprinkle over the broccoli some minced garlic and brown sugar.  Now whether you use a pinch or a dash is up to you…be as rebellious as your taste buds require, you naughty chef you!  Set on low for 8 hours.  Slice up meat and serve over brown rice.  Use black pepper to season.  Super yummy, super easy and fairly healthy (healthy points deduction for soy sauce and brown sugar).