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Saturday, November 15, 2014

Spinach-Mushroom Scrambled Eggs ala ~DKBB~

Spinach-Mushroom Scrambled Eggs ala ~DKBB~
(original recipe by Rachelle McCalla in December 2014 Taste of Home)

4 eggs
4 egg whites
¼ cup half & half (or cream)
¼ tsp. salt
¼ tsp. pepper
1 cup thinly sliced fresh mushrooms
1 cup fresh baby spinach, chopped
2 to 4 Tbsp. shredded cheese (your choice…I used Italian blend)
  • In a bowl, whisk eggs, egg whites, half & half (or cream), salt, and pepper until well blended.
  • In a nonstick skillet, melt butter over medium-high heat; add mushrooms; cook and stir 3 to 4 minutes until tender; add spinach; cook and stir until spinach is wilted; reduce heat to medium.
  • Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains.
  • Sprinkle cheese over eggs, cover for 1 minute to melt.
Serves 4.

Friday, November 14, 2014

Italian Burritos ala ~DKBB~

Italian Burritos ala ~DKBB~
(original recipe by Donna Holter in December 2014 Taste of Home)

1 lb. lean ground beef
¼ cup diced green pepper
½ onion, diced
½ to 1 clove garlic, minced
1 small can mushroom stems & pieces,
   chopped and divided
2 cups marinara sauce, divided
¼ tsp. garlic salt
¼ tsp. white pepper
¼ tsp. Italian seasoning
½ to ¾ cup shredded Italian cheese
8 whole wheat tortillas 
  • Preheat oven to 375°.
  • In large skillet, cook beef, onion, and green pepper over medium heat, breaking into small crumbles; drain.
  • Stir in 1 cup marinara sauce, garlic powder, Italian seasoning, ½ of the mushrooms, and cheese.
  • Spoon filling (⅓ to ½ cup) onto center of each tortilla; fold bottom and sides of tortilla over filling and roll up; place in baking dish or on baking sheet coated with cooking spray.
  • Bake 10 to 15 minutes or until bottoms are light brown.
  • While the burritos are baking, combine the remaining 1 cup of marinara sauce with the remaining mushrooms and heat thoroughly. Spoon over burritos to serve.