Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Breakfast Sausage Egg Muffins
Nachos
INGREDIENTS:
* 12 Eggs
* 1/4 Tablespoon Salt
* 1/4 Tablespoon Pepper
* 1 Cup Jones Dairy Farm Sausage cubed
* 1/2 Cup Peppers and Onion diced
* 1/2 Cup Spinach Leaves chopped
* 2 Cups Shredded Cheddar Cheese (or your favorite cheese)
* 1 Teaspoon Coconut Oil
INGREDIENTS:
* 8 Ounces Mission Gluten-Free Tortilla Chips
* 1 Can Refried Beans
* 1/2 Cup Sour Cream
* 8 Ounces Shredded Mexican Cheese Blend
* 1 Cup Roma Tomato diced
DIRECTIONS:
Preheat oven to 350°F. Grease a 12 count muffin pan with coconut oil. Whisk eggs. Add salt, pepper, and cheese. Divide veggies and sausage evenly into cups and pour eggs over (fill ¾ of each muffin cup). Bake for 20 minutes.
DIRECTIONS:
Preheat your oven to 375 degrees. Line 2 large baking sheets with foil or parchment paper. Place the chips in a single layer on the prepared pans. Spread the beans on the chips, dividing evenly between the two pans. Sprinkle the pans with the cheese. Place the baking sheets in the oven and bake for 5 minutes, or until the cheese is melted. Enjoy!
Ice Cream Bread
DIRECTIONS:
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack. Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.
INGREDIENTS:
• 1 pint (2 cups) ice cream, softened
• 1 1/2 cups self-rising flour