Friday, August 14, 2009

Cheesy Breakfast Burrito Supreme



Why stop by the fast food joint when you can pre-make this recipe and have it waiting for you every morning. The great thing is you can save a few bucks and time at the fast food lane at the same time. Happy Eating and Enjoy.

Prep time: 5-10 min
cooking time: (in oven 10-15 min )
serves 2-4

Ingredients:
1/2 pound pork sausage
4 large eggs
2 Tablespoons margarine or butter
1/4 teaspoon pepper
4 Tablespoons milk
1/4 cup onion, diced
1/4 cup green pepper (diced)
4 tortillas shells
2 small tomatoes (diced)
3/4 cup shredded cheese of your choice
Garnish with parsley (optional)

Directions:

1.Saute green peppers,onions,and sausage until meat is browned and green peppers are soft. Drain off fat and set aside in a bowl.

2.Beat eggs, and , milk together in a medium bowl. In the same skillet melt margarine on low heat, next pour egg mixture; cooking without stirring until it sets up on the bottom and edges. Use a spoon to break up the eggs, moving until almost cooked, remove from heat. Mix in green pepper mixture with egg. Add salt and mix well after mixture is heated up.

3.Near the edge of each tortilla add 1/4 of meat mixture, and tomato. Roll tortilla up and use toothpick to secure each one. Place into a baking dish and sprinkle with cheese. Bake at 350 degree for 5-10 minutes or until cheese melts (depends on oven).

Tips: Use microwave or toaster oven instead of regular oven.

Snapping Pineapple Stir_Fry


A great mixture of sweet and salty, but they all blend together to make a perfect stir fry. One of those recipes that the skies the limit.

Preparation time: 10 minutes
Cooking time: 5-7 minutes
Serving size: 2-4

Ingredients:
1 15 ounce can pineapple chunks (set aside juice)
4 Tablespoons water
2 teaspoons cornstarch
1 teaspoon soy-sauce
2 tablespoons light brown sugar
1 16 ounce package frozen sugar snap peas (thawed)
1/2 cup white onions, peeled, chopped
1 Tablespoon white vinegar
2 teaspoons vegetable oil

Directions:

1. In a bowl mix together 4 tablespoons pineapple juice, brown sugar, vinegar, cornstarch and soy sauce and set aside.

2. In a large skillet sauté onions and sugar snap peas in vegetable oil until lightly brown and tender.

3. Add pineapple mixture to skillet and stir constantly until the mixture thickens, then add pineapple chunks and warm for a few minutes; serve hot.

Optional: If you cannot find sugar snap peas by themselves use a frozen vegetable mixture with sugar snap peas.

Tip: Serve over white or brown rice for a vegetarian meal.