Yummy Spinach & Herb Scramble

Oh my goodness this was sooo good this morning. 

Here's how I did it. 

Ingredients:

6 medium eggs

3/4 cup shredded cheese, your choice

1 tablespoon Spinach & Herb Seasoning

1 1/2 cups water

Dash of salt

1/2 cup quick grits

1 tablespoon butter

Fresh Cracked Pepper to taste

Start by beating your eggs in a bowl. 1/2 cup of the cheese and then the Spinach & Herb Seasoning. Let sit in the fridge while you cook the grits. 

Bring the water and salt to boil in a skillet. Slowly stir in the grits and cook until thick and bubbly (3 mins or so) stirring a few times. Add the utter and stir until melted. Then add the egg mixture and stir slightly. Don't over stir. Let cook on medium heat until eggs are soft set. Stir once or twice. Don't over stir. 

When the eggs are set, add the remaining cheese and cracked pepper to taste. Serve immediately. 

Makes 4-5 servings. Enjoy!!!

Light & Simple Hash Brown Casserole

My family is lightening our eating habits, so with the Independence Day holiday and all of the cookouts, I decided our contribution had to be lighter.  I took one of our favorite pitch in dishes, Hashbrown Casserole and put a light and Tastefully Simple spin on it. I live doing that!  Below is the resulting recipe.  Enjoy!

Ingredients:
One can of condensed lower sodium cream of mushroom soup
One 2 cup bag of 2% milk fat shredded cheese blend
One tub of light sour cream
1/4 cup diced onion (or Onion Onion, whatever you have)
One tbsp Garlic Pepper Seasoning
1/2 teaspoon sea salt
One bag of frozen shredded hash browns
One cup of bran flakes, crushed
One tbsp light butter or margarine (whatever you have), melted

Preheat your oven to 400°. 

Spray a casserole dish with non-stick cooking spray.

In a large bowl, combine first six ingredients.  Add frozen hash browns a little bit at a time until all incorporated.  Spread in the casserole dish and top with bran flakes.  Drizzle with butter.

Bake for 40-45 minutes or until bubbly.  Serve warm.  This could totally be made ahead and would be even better if made the day before you bake it.  Soooooo yummy!

Va Va Veggie Mini Quiches

Each month, our Team Mentor Team (I am in the 4th line) has a Success Event.  This is a team meeting and training opportunity.  It helps us to share our successes as well as learn how we can make our business better.  Each consultant makes a recipe and brings it to share.  This month, we were challenged to make a recipe with the new Spring/Summer product line.  I chose the Va Va Veggie Cheeseball mix and below is the resulting recipe from that choice.  I know you will love them because they are out of this world!  They would be perfect to serve as an appetizer or as a brunch item.  Great for little hands to pick up and enjoy as well.

Ingredients
2 pkgs  Mini Phyllo cups (15 in each package)
3 large eggs
2-3 Tbsps Milk (I used 1%)
1 packet Va Va Veggie Cheeseball Mix
1/4 c. shredded cheese (your choice, use what you have!)
Chopped chives for garnish (optional)

Place your mini phyllo cups in a mini muffin tin or on a baking sheet.  Be sure to inspect them for holes as your filling will leak out.  I used them anyway, I just was mindful that they would leak.

Mix together the next 3 ingredients and spoon into the phyllo cups.  Sprinkle each cup with a small amount of cheese and place in the over.  Bake at 350 degrees for 20 minutes or until set.  Remove from the oven and place on a serving plate or tray.  Sprinkle with chopped/snipped chives for garnish. 

Makes 30 mini quiches