Mushroom and Spinach Frittata

8 eggs 4 Tbsp shreadded Sharp Cheddar Cheese 3 Tbsp olive oil 2 cloves garlic - sliced and diced 8oz of mushrooms sliced thin 1 package (6 to 10OZ) fresh spinach Combine the eggs and half the cheese in a bowl with some salt and pepper to taste and stir together. In a metal skillet (the kind you can place into the oven) put the oil, heat it a bit and add the garlic, then in 30 seconds the spinach then the mushrooms. Saute until they are tender about 6 minutes. Then on medium-low heat add the egg mixture cook until eggs are almost done -- about five minutes. Put the remining cheese on top, put in under the broiler for anout 1 to 2 minutes -- keep watch to insure it does not burn.

Fresh Southern Green Beans

pkg of fresh green beans about 12 oz
garlic salt
olive oil

canola oil
butter
bacon grease

Boil the beans and water for about 8 to 10 minutes to cook and soften the beans
Empty the water and put the beans, two tablespoons of bacon grease, pinch of garlic salt, two pats of butter and saute the beans until they are soft

B-Hive Country Fried Steak

4 cube steaks
1/4 tsp garlic salt
1/4 tsp pepper
2 large eggs
1/2 cup milk
2/3 cup bread crumbs

3 tbs canola oil
1 pkg. sausage gravy mix
1 (12 oz) can evaporated milk
1 cup of water

Three bowls.  In first bowl put flour, garlic salt, and pepper.  Second bowl mix eggs and 1/2 cup milk (real milk not that grey water crap).  Third bowl the bread crumbs.
In a frying pan put the oil and warm the pan as you begin the process of breading the steaks.  Take the steak and drop it in the flour mixture both sides, then on to the egg mixture and then the bread crumbs before into the frying pan.  Do two at a time.  Takes about four minutes on each side to brown.  Keep them in a warmer while the other two cook.  Once the steaks are done, pour the milk, water, and gravy mix into the frying pan and warm the mixture slowly so the gravy thickens without burning.  Once it's thick enough, pour over the steaks and serve!

Summer Fruit Salad

Summer Fruit Salad with Yogurt Dressing

The fruit you choose should be a colorful lot, and a mixture of sweet with a little sour. I use equal parts of watermelon with honeydew mellon, some fresh strawberries, and grapes for the fruit and lettuce for some bulk and stability. The amount of fruit you use is entirely dependent on how many you are feeding. Including too much of one type of fruit tends to overpower the others. Adding other like fruits however, may add to the overall flavor like apple, banana, cantaloupe. After slicing the watermelon place it into a collander and allow it to drain for about twenty minutes.

After combining all the ingredients above place it in the refrigerator and mix the dressing ingredients. Again the amounts used are based on the amount of salad you are making. The following is enough for a large salad that is feeding four as a main part of the meal, if not the meal.

1 cup mayonnaise

1 cup vanilla yogurt

2 tsp poppy seeds

2 tbls lemon juice

1 tbls ginger spread

1 tsp garlic salt

1 tsp peper

Banana Nut Waffles

1 ripe banana
.5 cup of your favorite nut
1 egg
Veg oil
Vanilla
Spray oil
Milk/1/2&1/2
Bisquick
Waffle maker

I don't use exact amounts for the bisquick and milk because it is easy to adjust recipe. Start out with about two to three cups of bisquick in a bowl you can pour from. Add egg, a small shot of vanilla, a glug of oil, and about a cup of milk. Plug in waffle maker and as it is warming up cut up the banana in small slices and add to mixture. Useing a fork mash the bananas into the mixture as you stir. Too thick? A half cup or more of milk to thin it out as you squash and stir. Have a hand mixer? OK to use but go slow because it is OK for waffle and pancake mixes to be lumpy. You want the mix to pour slowly, thick, not runny. Chop up nuts and add to mixture. When light goes out on waffle maker, spray with oil and pour mixture into center of waffle maker. Spread mixture out with fork and close. Directions will tell you to close waffle maker and wait for light to come back on ( or go off depending on your model) I want to tell you to open when the waffle appears to stop emitting steam. That means it is ready!

Zesty Sausage Dip

1 lb medium spicy sausage

1 Onion chopped

1 Clove garlic

1 tomato chopped

1 jalapeno pepper, chopped

16 oz cream cheese cubed

1/2 cup yellow medium/hot banana peppers chopped

1/2 cup chopped black olive

Cook sausage and brown the onion and garlic clove. Drain off excessive grease and return all to frying pan. Add olives, banana peppers, jalapeno peppers and cream cheese. Heat until melted and warm and pour into a container for serving mixing as you pour. Chill and best served the next day - warmed up in the microwave.

Honey Mustard Salad Dressing

2 tbs Honey
1 tsp garlic salt
1/4 tsp pepper
1 tsp corn starch
1/2 tbs canola oil
1/2 tbs olive oil
8 tbs honey mustard
2 tbs horseradish
3 tbs balsamic vinegar
1/4 to 1/2 cup water

Best to combine all ingredients in a container you can shake, store, and serve from. Total calories for container is 240 so the amount of calories used is based on amount used on salad.

Waffles - whole wheat 100 calories

2 cups whole wheat flour
1 tbs oil
1 egg
1 cup 1% milk
1/2 cup water
4-6 drops of real vanilla


Mix all together and let it sit for 15 minutes to thicken. Adjust thickness with water. Use a waffle iron for best results. Divide waffles up into 8 to 10 servings to stay in the 100 calorie range.

Teriyaki Vegatables

1/2 cup chopped red onion
2 medium carrots
1 medium summer squash
1 medium zucchini
1/2 red bell pepper
6 small mushrooms
vegetable oil
olive oil
3 cloves of garlic
6 to 8 tbs Teriyaki sauce (depending on taste)
4 tbs Balsamic vinegar
Garlic salt
Pepper

In a frying pan pour about 4 or 5 tablespoons of oil in the center of a pan and pour a teaspoon of garlic salt into the oil and turn heat on medium. Slice the carrots into thee inch segments and then into carrot sticks and place in the pan. Slice up the garlic cloves into thin strips and with the chopped red onion toss into the pan. Slice the pepper, the zucchini, and the squash into thin 1/4 inch strips and toss into the pan. Slice the mushrooms and toss them as well into the pan. Cover and steam for a few minutes. Remove cover and add Balsamic vinegar and allow the vinegar to "boil up" then cover and cook for 5 minutes. Uncover add the Teriyaki sauce and allow the sauce to thicken a bit before serving.

Optionally add chicken/pork strips and serve over rice
Optionally add sauteed beef cubes and slices of green bell pepper.