I love egg casseroles and this one is a family favorite indeed! I always feel like the kids are getting some good nutrition when I make this casserole. Eggs provide protein, vitamin D, and choline, all essential nutrients. Spinach provides folic acid and calcium. So eat plenty and enjoy! Download the Recipe Sheet at the top of this page for a hard copy of the the recipe and tips.



What you need
8 eggs
3⁄4 cup whole milk
21⁄2 cups frozen shredded potatoes
3⁄4 cup shredded cheddar cheese
1⁄2 cup chopped fresh spinach
1⁄2 cup cubed ham (optional)
1 tablespoon chopped green sweet pepper
1 tablespoon chopped red sweet pepper
1 teaspoon salt
1 teaspoon chopped fresh chives
1⁄2 teaspoon black pepper
3⁄4 cup shredded cheddar cheese

How to make the egg bake
1 Preheat oven to 325ºF. Grease a 5-cup shallow baking dish. Set aside. In a small mixing bowl beat eggs with a whisk until well blended and frothy. Beat in milk. See Photo A. Set aside.
2 In a large mixing bowl combine potatoes, 3⁄4 cup cheese, spinach, ham (if desired), green and red sweet pepper, salt, chives, and black pepper. Mix well. See Photo B.
3 Add egg mixture to potato mixture and mix well. See Photo C.
4 Pour into the prepared baking dish. Sprinkle with 3⁄4 cup cheese. See Photo D. Bake about 45 minutes or until mixture is set and knife comes out clean when inserted in the center. Serve immediately. Serves 9.

Nutrition Per Serving:
160 calories, 8g fat, 3g saturated fat, 205mg cholesterol, 460 mg sodium, 11g carbohydrate, 1g fiber, 10g protein

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Stuffed Pork Chops
Apricots and sage add delightful flavor to these corn bread-stuffed pork chops that the whole family will love. This is a great main dish for the holidays! You can make this the night before and have it ready to pop in the oven! Download the Recipe Sheet at the top of this page for the recipe and tips.




What you need
2 butterfly pork chops, cut 2 inches thick (about 1 pound each)
1 cup plain corn bread stuffing or baked corn bread cut into small pieces
1⁄2 cup finely chopped apple
1⁄4 cup finely chopped celery
2 tablespoons chopped green onion
2 teaspoons chopped fresh sage or
1 teaspoon dried sage
1⁄4 cup finely chopped walnuts
1⁄4 cup golden raisins
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup olive oil
4 fresh apricots, sliced
Fresh sage leaves

How to make pork chops
1 Preheat oven to 350ºF. Grease a shallow baking dish. Set aside. Using a sharp knife, cut the butterfly pork chops in half. See Photo A. Using a smaller knife, make a pocket in the side of each piece. See Photo B. Set aside.
2 In a medium bowl stir together cornbread pieces, apple, celery, onion, and chopped or dried sage. Add walnuts, raisins, salt, and pepper. Mix well. Stuff the mixture into the pockets of the pork chops. See Photo C.
3 In a large skillet heat oil. Add pork chops and brown on both sides. Transfer to prepared baking dish. Top with apricots and sage leaves. Cover with foil and bake about 50 minutes or until chops are thoroughly cooked. Serve immediately. Serves 4.

Nutrition Per Serving:
270 calories, 13g fat, 2g saturated fat, 35mg cholesterol, 450 mg sodium, 26g carbohydrate, 2g fiber, 12g protein

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Sausage Roll
This is so easy to make and always get rave reviews. I make this for parties and everyone keeps coming back for more. You can fill the bread with whatever you like such as ground beef instead of sausage and spinach instead of broccoli. However you make it, I promise they will love it! Download the Recipe Sheet at the top of this page for the recipe and tips.

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Wild Rice Casserole
This casserole is so filling it becomes a main dish when you just add a green salad or some fresh fruit. Wild rice is a treat at our house and this recipe is one you'll want to try!Download the Recipe Sheet at the top of this page for the recipe and tips.

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Chicken Nuggets
They will be asking for more when you serve these crunchy little nuggets. The buttermilk makes the chicken extra tender. Download the Recipe Sheet at the top of this page for the recipe and tips.

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