Bacon, Egg & Cheese Spaghetti

Who says you can't have spaghetti for breakfast?!? Bacon, eggs, American cheese and onions make it totally breakfast-worthy! This recipe is a classic from my childhood! It was a favorite of my family and was often my mother's go-to fish for Christmas morning. You could totally lighten this recipe up and use whole wheat pasta, turkey bacon, and light cheese. But sometimes you gotta splurge! Enjoy!

Bacon, Egg & Cheese Spaghetti

Ingredients:

1 16oz. package spaghetti noodles

8 slices bacon, cut up

1 medium onion, diced

4 eggs, slightly beaten

4 oz. American cheese, shredded

Directions:

1. 

Czech-Style Potato Soup

Czech-Style Potato Soup

Ingredients:

6 potatoes, peeled, rinsed, and chopped into large pieces 

1 large container chicken broth

6 eggs

1 qt. half and half

1 tbsp. dried dill weed

Salt and pepper to taste

Directions:

1. In large pan, add the potatoes and chicken broth. Bring to a boil and cook just until potatoes are tender. Mash the potatoes in the broth to form bite sized-pieces. 

2. Lower the temperature to a simmer and drop each egg into the mixture. (It helps to drop them in different places in the pan so they don't stick together.) Do not stir. Allow eggs to cook about 10 minutes.  

3. Add the half and half to the pan. Stir gently to combine. Add the dill and salt and pepper to taste. Allow to hear through, but do not boil. 

4. To serve, place one egg at the bottom of each bowl, then fill with potatoes and broth. Enjoy!

 

Skinny Chicken Pot Pie

As the weather gets colder, I always find myself starting to crave more comfort food. Most of the typical comfort food we crave during the colder months is packed with unnecessary fat and calories. Here's my take on a popular classic. My version is packed with flavor, without all the calories. I hope you guys like it!

Skinny Chicken Pot Pie 

Ingredients:

1 tsp. olive oil

1/2 yellow onion, diced

1 lb. Boneless, skinless chicken breasts, cubed 

1 cup russet potatoes, peeled and chopped

1 cup carrots, chopped 

3/4 cup frozen peas

3/4 cup frozen corn

1/2 container (2 cups) chicken broth

1/4 cup whole wheat flour

1/4 tsp. garlic powder

Salt and pepper to taste

1 package puff pastry shells

Directions:

1. In large saucepan, heat oil over medium heat. Add onions and chicken. Cook on medium heat until chicken has browned on all sides, stirring frequently. 

2. Add veggies, broth, and garlic and stir until well combined. Cover and simmer over medium heat for 15-20 minutes or until veggies are tender, stirring every few minutes. 

3. While filling is cooking, bake puff pastry shells according to directions. Remove from oven and set aside. 

4. When veggies are tender, gradually add flour to filling mixture until desired consistency is obtained. Season with salt and pepper to taste. 

5. Remove tops of puff pastry shells and transfer to bowls or plates. Spoon 1/4 of filling mixture over each puff pastry shell and enjoy!