Spinach Tomato and cheese Omelet

Another one from baby center. A great way to add protein to your day.

Ingredients

2 eggs 
3 tablespoons milk 
1 cup spinach, roughly chopped 
Half a large tomato or 1 plum tomato, diced 
2 slices Swiss cheese 
1 tablespoon extra virgin olive oil 
Salt and pepper to taste 

Preparations

1. In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper. 
2. Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of pan. Let eggs set, about 2 minutes. 
3. Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy! 
(Makes 1) 

Variations

Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese, like cheddar or American. 

Herbed Chicken salad

Ingredients

2 1/2 cups cooked chicken, chopped 
1/2 red onion, minced 
2 cups red seedless grapes, sliced in half 
1 1/2 tablespoons fresh rosemary, minced 
1 1/2 tablespoons fresh basil, very thinly sliced 
1 tablespoon fresh thyme, minced 
1/2 cup walnuts, chopped and toasted 
3 tablespoons mayonnaise 
1 teaspoon Dijon mustard 
2 tablespoons lime juice 
Salt and pepper to taste

Preparations

Mix all ingredients together and season with salt and pepper to taste. Chill. Serve as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field greens. 
(Makes 6) 

Variations

You can substitute almonds or pecans for the walnuts as well as mix in any of your favorite herbs for a flavor that suits you. If you don't have fresh herbs available, dry ones will work too. 

source: http://www.babycenter.com/

Mexican Rice

I got this recipe from a friends blog, Amelia Harris It was a big hit with my family and goes great as a side dish to chicken Enchiladas.

Mexican Rice

1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt

In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover for about 15-20 minutes.

*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.

Cherry Chocolate Pie

This is a great dessert for anyone that loves cherries and chocolate. You can find it here

Ingredients

• 11 large marshmallows
• 1/3 cup milk
• 1 piece (3 ounces) milk chocolate candy bar, chopped
• 1 container (8 ounces) frozen whipped topping, thawed and divided
• 1 graham cracker crust (10 inches)
• 1 can (21 ounces) graham cracker crust
• cherry pie filling

Directions

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.

• Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
• Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.  

Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

Stephanie’s Slow Cooker Stew

This stew smelled so good all day while it cooked in the crock pot. A nice warm meal on a cold day. Thanks again taste of home

Ingredients

• 1 pound beef stew meat
• 2 medium potatoes, peeled and cubed
• 1 can (14-1/2 ounces) beef broth
• 1 can (11-1/2 ounces) V8 juice
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium sweet onion, chopped
• 3 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 1/2 tablespoon cold water
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Directions

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

• In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. Yield: 5 servings.