TMTT ~ Breakfast, Dinner & Bread

Wow what a day Monday I woke up going set up and made my first call to find I didn't have a voice?? What the heck just happened there? I don't talk to anyone before I have to start work so no sounds came out of me until then and let's just say it wasn't a pleasant sound, I sounded like a cross between a frog and a man! I'm on the tea, orange juice and salt water diet! UGH let's hope it comes back by Tuesday so I'm not out another day of work, my checkbook can't handle two days of no work :(.

Now onto some yummy recipes! Saturday my dad took me and the boys out and we stopped to have breakfast and we had Eggs Benedict. I haven't had this in so long I had to go home and make it.

Eggs Benedict from Rachel Ray

(click the link to find a cool video how to poach and egg)

INGREDIENTS:

• 4 ounces turkey Canadian bacon
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup chicken broth
• 4 large eggs, plus 2 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and pepper
• 2 whole wheat English muffins, split and toasted

• DIRECTIONS:

  1. Preheat the oven to 150°. Fill a large, deep skillet with enough salted water to reach a depth of

     1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain.

     Reserve the skillet.
     

  2. Heat the reserved skillet over medium heat. Add the turkey bacon and cook, turning,

     until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish

     and place in the oven to keep warm; reserve the skillet.
     

  3. In a small saucepan, melt the butter over medium heat. Add the flour and cook,

     stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook,

     whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks,

     1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
     

  4. Fill the reserved skillet with enough water to reach a depth of 1 inch and

     bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.
     

  5. Place an English muffin half on each of 4 plates. Divide the bacon among the

     muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.

ALEXIS NOTES: I used whole wheat flour and added a little dijon mustard for the sauce.

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Next for dinner we have our staples here chicken and rice :).

Broccoli Chicken Casserole from Family Oven

Ingredients

• 1 cup shredded Cheddar cheese
• 1 cup dry stuffing mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 4 skinless, boneless chicken breast halves
• 1 tablespoon mayonnaise
• 1 pound broccoli florets, cooked

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C).
   2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
   3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

ALEXIS NOTES: I used brown rice and fresh broccoli in the steamer also we didn't have stuffing so I used bread crumbs.

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And we end with a yummy bread, I had 2 zucchini that had to be used up and it was time to feed the neighbors :). My weekly thing I do for them.

Zucchini Bread with Crumble Top from Recipe Tips

Ingredients:

-		3 eggs
-		1 cup canola oil or vegetable oil
-		2 cups sugar
-		3 cups grated zucchini
-		2 teaspoons vanilla
-		3 cups flour
-		1/2 teaspoon nutmeg
-		3 teaspoons cinnamon
-		1 teaspoon baking soda
-		1/4 teaspoon baking powder
-		1 teaspoon salt
		TOPPING:
-		3/4 cup brown sugar
-		3/4 cup flour
-		3 tablespoons butter or margarine
-		2 teaspoons cinnamon
-		1/2 cup chopped pecans - chopped medium fine

Directions

• Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
• Grease and flour 2 loaf pans. Preheat oven to 325°F.
• Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
• Add eggs to a large mixing bowl and beat together until slightly foamy.
• add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
• Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
• In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
• Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
• Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
• Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
• Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.

ALEXIS NOTES: I used my pan that has 4 and overflowed a bit next time I will just scrap the extra. I added a little pumpkin pie spice because I love it. I had extra of the crumble also, I should have to filled it so full made them hard to come out and I had to scrap two of the loaves. I also used half whole wheat flour. I also skipped the nuts.