Menu Plan Monday

Baked Custard

4 large eggs
1/2 cup splenda
1/2 teaspoon salt
1 (12 fluid ounce) can evaporated skim milk
1 cup water
1 teaspoon vanilla extract
ground nutmeg

1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.


Mock Cinnabon:

1/2 C. cottage cheese
1 pkt. splenda
tsp cinnamon
few pecans

blend with fork
15 sec. in micro to take off chill


Big Breakfast Oatmeal Cookie

- 1/4 c. unsweetened or no-sugar-added applesauce (can omit this and use mashed banana instead)
- 2 T. splenda
- 1 t. vanilla extract
- 1 T. whole wheat flour
- 1/3 c. nonfat dry milk powder
- 1/2 t. cinnamon
- 1/2 t. salt
- 1/4 t. baking powder
- 1/3 c. old-fashioned oats

Preheat oven to 350-degrees. Mix all ingredients together. Spoon onto cookie sheet and bake 10 minutes or until done.


Crustless Cheddar Broccoli Quiche

Prep Time: 10 min
Total Time: 1 hr
Makes: 6 servings

INGREDIENTS
1 tsp. canola oil
1/4 cup finely chopped onion
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
2 cups cholesterol-free egg product
1/2 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/8 tsp. black pepper


DIRECTIONS
Preheat oven to 350°F. Heat oil in small nonstick skillet on medium-high heat. Add onions; cook 5 minutes or until onions are tender, stirring occasionally. Add broccoli; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
Mix remaining ingredients until well blended; pour over broccoli layer.
Bake 45


Gulf Coast Shrimp And Vegetables

INGREDIENTS
1 tablespoon olive oil
1 large onion, cut into thin wedges
1 small red bell pepper, cored, seeded, cut into thin strips
2 cloves garlic, minced
1/4 teaspoon salt (optional)
1 pound medium or large shrimp in the shell,
peeled and deveined (about 12 ounces after peeling)
1 zucchini, cut into thin 2-inch-long strips
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

DIRECTIONS
Heat the oil in a large non-stick skillet over medium-high
heat. Add the onion, red pepper, and garlic. Saute until limp, about 3 minutes. Sprinkle with salt, if desired.
Push the onion mixture to the edges of the skillet. Add the
shrimp and zucchini; sprinkle with thyme and red pepper flakes.
Saute until the shrimp are opaque, 4 to 5 minutes.
Toss to mix well. Serve immediately.


Mexican Jumping Beans

1 small green pepper or mild New Mexico chili, diced
1 small onion, diced
1 teaspoon minced garlic, or 2-3 fresh cloves
1 teaspoon olive oil
1-2 cans of red kidney beans, drained
1 cup water
2 T. chili powder or taco seasoning (may adjust to taste)
low fat mexican blend cheese for topping

Sautee the onion, pepper and garlic in a small sauce pan. Add the kidney beans, water and seasoning and simmer on low-medium until it has cooked down and the sauce is thick (about 10 minutes). Serve topped with a sprinkle of Mexican blend shredded cheese.


Oven-Roasted Shrimp with Salsa

1/2 pound roma tomatoes, diced
1 onion, peeled and diced
2 limes, juiced
1 jalapeno chile, seeded and minced
1/2 teaspoon ground cumin
1-1/2 pounds of large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 450 F.
In a 13x9x2-inch baking dish, combine tomatoes, onion, lime juice, jalapeno and cumin; mix well.
Toss shrimp with oil, salt, and pepper. Evenly spread out shrimp atop tomato mixture. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes. Turn halfway through to ensure even cooking. Serve warm.


Pizza Omelet

Like having pizza for breakfast. We love this at our house. You can make all kinds of variations, adding meats or veggies, or omitting them to you personal taste. Kids love them.
2 servings 25 min 15 min prep

2 eggs, beaten
2 tablespoons water
1/4 cup bell peppers, any color, finely chopped
1/4 cup onions, finely chopped
1/2 teaspoon italian seasoning
1/2 cup mushrooms, sliced
1/2 cup pizza sauce
5 slices pepperoni (I leave out)
1/4 cup fat free mozzarella cheese, shredded
1 tablespoon parmesan cheese (optional, I use low fat)
1/4 cup sausage (optional, I leaveout)

Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
In small saucepan, heat pizza sauce.
Add sausage to skillet. Cook until browned. Set aside.
Add pepper, onion, mushrooms, and seasoning to skillet. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes.
Add cooked sausage to pepper mixture. Pour eggs over pepper mixture. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce over half of the omelet. Top with pepperoni and mozzarella cheese. Slide from pan onto plate. Spoon on remaining sauce. Sprinkle with Parmesan.


Taco Seasoning
This is a combination of several different taco seasoning recipes. I took the best of each recipe to make this one. Hope you like it.

3/4 cup 5 min 5 min prep
Change to: cup US Metric
2 tablespoons paprika
2 tablespoons dried onion flakes
4 teaspoons cornstarch
4 teaspoons chili powder
3 tablespoons ground cumin
1 tablespoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1/2 teaspoon coriander

Combine together in a container with a tight fitting lid.
Use 3 to 4 Tablespoons of mix and 1/4 cup of water per pound of meat.