Broccoli Cheese Omelet

Another snow day yesterday.  Don't get me wrong, I love a day off, but they're becoming the norm.  Not quite as special as they used to be.  I can't remember the last time we had full week of school!  A five day streak is gonna be rough!

Five days without sleeping in...and relaxing...and having no homework...and making myself nice breakfasts.  I take that back! They're still special!  Bring on the snow days!  Really, who needs to go to school?  

This particular morning I was in the mood for eggs.  Well, I guess every morning I eat eggs.  But this morning I wanted something other than scrambled.  Leftover broccoli, american cheese....omelet?  Let me tell ya, it was delicious!

Heat your pan over medium heat and add the eggs, salt and pepper.  Cover and let em' cook.

When the top is almost set, like so, take your flipper and flip em over.  

It takes some skill to do it like this.  :)  Years of practice!  Hint: shimmy the flipper to get it under the eggs

Now add your fillings and cheese and fold in half.  I'm going to invent half-circle shaped american cheese slices.  Please tell me why they don't sell them already?  They'd go like hotcakes!  At least I'd buy them.  No more ripping up the slice of cheese!  

Let set just until the cheese is warm and melted.  Perfect time to push down your toast!  Voila!  Perfect(ish) broccoli cheese omelet!  

Broccoli Cheese Omelet

by Simple and Sweet Creations

6071144

Ingredients (1 omelet)

• 1 egg
• 2 egg whites
• 1/4 cup broccoli, chopped
• 1 slice american cheese

Instructions

Heat pan over medium heat.

Add eggs, cover and cook until almost set.

Flip. Add cheese and fillings and fold in half.

Let set until cheese is warm and melted.

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Chicken Alfredo

Every weekend I try to plan out our dinners for the upcoming week and make a grocery list.  I've found we throw out less food, spend less at Walmart, and eat less of the same things.  I even made up a "master list" of all our favorite main dishes, side dishes, and vegetables.  It really helps when your trying to plan a week ahead!

This week we strayed a little from our plan.  Oh well...I write in pencil for a reason.  We were supposed to have Ham on Tuesday, Lasagna Rolls on Wednesday, leftovers Thursday, and Chicken Alfredo on Friday.  But lasagna got bumped up to Tuesday and we needed another quick meal tonight so Chicken Alfredo it was!

This whole dish can come together in 30 minutes if you know what you're doing. It's one of the main reasons we make it so often. Anything quick, easy, and delicious is a crowd-pleaser at my house! The recipe is written for a single batch, but it can easily be doubled. We like to double the sauce (soup, parmesan cheese, pepper, and milk) and the more broccoli the better!

Start by melting the butter in a pan.  Add the chicken and cook until no it's longer pink.

Meanwhile, cook the pasta and broccoli according to package directions.  You can use linguine, rotini, or just about any other type of pasta.

When the chicken is fully cooked, stir in condensed soup, milk, parmesan cheese, and pepper.  Cook until heated through.

In a large bowl, combine the pasta, broccoli, and chicken mixture.  That's it!

In under 30 minutes you can make a delicious meal and even have leftovers for lunch...

Chicken Alfredo

Ingredients

• 8 ounces linguine or other pasta
• 1 bag frozen broccoli florets
• 2 tablespoons butter
• 1 pound boneless chicken breasts, cubed
• 1 can cream of mushroom soup
• ½ cup milk
• ½ cup parmesan cheese, grated
• ¼ teaspoon pepper

Instructions

Heat butter in skillet. Add chicken and cook until no longer pink, stirring often.

Cook pasta and broccoli according to package directions. Drain and set aside.

When chicken is fully cooked, add soup, milk, cheese and pepper and heat through.

Combine pasta, broccoli, and chicken mixture in a large bowl.

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