Scrambled Eggs Mexican

Below is a recipe for scrambled eggs Mexican. This would still taste good without the sausage and a quick Internet search brings up many different variations of this recipe many of which do not include the sausage. It is also called huevos a la Mexicana or Mexican-style scrambled eggs and definitely tastes great. For a healthier version the turkey sausage or even a tofu vegan imitation ground beef would work well. As no one wants to watch sausage being made two sites to check out for smart ways to buy and eat meat are and Of course, in moderation it is not bad to eat a little unhealthy and it is difficult to always have a flawlessly healthy diet. A starving person would most likely be happy to eat sausage from grain-fed animals. Pretty much all sausage tastes great, but it is worth it to pay extra for a higher quality meat. Food affects your health. With food what is healthy for some is not healthy for everyone. Some people have too little protein in their diets and others too much. For the photo, guacamole and pico de gallo is added on the side. Greek yogurt instead of sour cream would make a good topping too. This time I used pork sausage, but in the future I would definitely use a healthier sausage such as ground turkey or a imitation vegan tofu version or no meat. This is almost like an omelet and when evaporated milk is used it has a very nice creamy taste. Generally, the more high quality and fresh ingredients used the better the taste, and most food tastes best right off the stove and not a day or more old.


  • 1/2 lb bulk pork sausage
  • 1/2 c onion, chopped fineScrambled Eggs Mexican Ingredients
  • 1/3 c green and red peppers, diced
  • 1/2 tsp chili powder or ground red pepper
  • 1/2 tsp ground cumin
  • 7 large eggs
  • 1/2 c milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 c sharp cheddar cheese, grated


Brown the sausage in a large skillet over medium heat. When it no longer has a red color, drain most of the hot grease off the sausage and add the chopped onions, diced peppers, chili powder, and cumin. Continue to cook and stir until onions and pepper are just tender. Meanwhile beat the eggs until light and frothy. Add milk and stir well. Mix in the salt and pepper. Pour over meat mixture. When eggs begin to set, stir gently allowing uncooked eggs to flow to the bottom. Continue to stir gently until eggs are almost completely set. Remove from heat. Sprinkle with cheese and cover for 2-3 minutes until cheese is melted. Serves 6-8 people.Scrambled Eggs Mexican

Onion, peppers, and seasonings can be varied to taste. Evaporated milk will make eggs creamier.

To reduce fat: Substitute ground turkey for sausage. Will need to add 2 T of oil to brown the turkey. Cholesterol-free egg substitute may be used in place of whole eggs. Skim milk may be used in place of whole milk.

Serving suggestion: Delicious served with warm salsa and a dollop of sour cream.


Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 –

Freeze-Ahead Chicken and Artichoke Lasagna Whole Foods

Serves 8

Below is a recipe for chicken and artichoke lasagna from This was definitely a delicious and filling recipe and I would make it again. It does use three different types of cheeses and for a very healthy recipe you should probably stick to a vegan lasagna recipe. Traditional lasagna recipes use beef and many of the vegetarian recipes use eggplant but still have three types of cheese.  I ended up using extra tomato sauce and cheese and noodles. I doubled the recipe and have one extra dish in the freezer. I have to remember to remove the plastic and cover the baking dish with foil before cooking. I forgot to do that twice before and the plastic melts on the food and ruins it.  The picture to the lower right was never frozen and I put it in the oven at 350°F for about 70 minutes as I wanted the cheese completely melted. At the grocery store all of the rotisserie chickens were around two pounds so I ended up buying two eight pound roaster chickens and cooking those and using them for the recipe. Also ended up using the food processor for chopping the chicken and artichoke hearts and grating the Parmigiano-Reggiano cheese.Chicken Lasagna Ingredients


  • 1 rotisserie chicken
  • 1 (14-ounce) can artichoke hearts in water, drained and chopped
  • 1 (15-ounce) container (2 cups) ricotta cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 (28-ounce) jar tomato sauce
  • 8 ounces no-boil lasagna noodles (half a box)
  • 1 (12-ounce) bag shredded mozzarella
  • 1/2 cup shredded Parmigiano-Reggiano cheese


Remove wings and drumsticks from chicken and set aside for another use, such as lunch. Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes. In another bowl, stir together ricotta, egg and salt.Freeze-Ahead Chicken and Artichoke Lasagna

In a 9 x 13-inch baking dish, pour a thin layer of tomato sauce and top with a layer of noodles. Cover with half the ricotta and sprinkle with some mozzarella. Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.  Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan. Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.

To bake, remove foil, discard plastic and re-cover with foil. Bake at 400°F until bubbling, 60 to 75 minutes. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more. Let cool 10 to 15 minutes before slicing and serving.

Nutritional Info:

Per Serving: 430 calories (140 from fat), 16g total fat, 9g saturated fat, 150mg cholesterol, 1420mg sodium, 36g carbohydrate (4g dietary fiber, 6g sugar), 36g protein


Whole Foods Market (accessed Saturday, January 21, 2015)DSC00302

Websites on ingredient boxes:


Freeze-Ahead Chicken and Artichoke Lasagna Word document

Creamy Chicken Biscuits

This recipe for creamy chicken biscuits can be made ahead of time and is good for potlucks and parties. It is a great dish to make with chicken leftovers. Make sure not to overcook the biscuits and use fresh ingredients. Celery goes bad rather quick from my personal experience. It is a good tasting recipe. In this batch I used a balsamic vinaigrette dressing and I was able to taste that rather strongly in the biscuits. Thought maybe it would be good to spread on crackers as a dip also.


  • 1.5 c chopped cooked chickencreamy chicken biscuits ingredients
  • 1 pkg (8 oz) cream cheese
  • 1/2 c celery, chopped
  • 1/2 c salad dressing
  • 2 T onion, chopped
  • 2 t onion salt
  • 2 cans refrigerated biscuits


Please all ingredients except biscuits in food processor. Process until coarsely chopped. Bake biscuits according to package directions. Cool. Split the biscuits horizontally. Spread the chicken spread on bottom half of each biscuit. Top with second half of biscuit. Makes 16 – 20 small sandwiches.

Websites from ingredients

  • calorganicfarms.comcreamy chicken biscuits


Christian Light Education. HOME EC LU 4, Meal Planning, Preparation, and Presentation. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 4 –