Stacy's Omelet Medley

4 eggs
2 tablespoons chopped red bell pepper
2 tablespoons chopped orange bell pepper
arugula leaves
salt (optional)
pepper( optional)
shredded sharp cheddar cheese
chopped bacon
tortilla bread
olive oil

Warm olive oil in pan. Whip the eggs together and pour half the mixture into pan. When the egg starts to take form pour half your ingredients into the pan.Take a spatula and fold the egg in half. Eat and enjoy. Don't forget to repeat with the remaining ingredients.

This was a recipe that I made myself.I usually don't measure anything;I don't think anybody else does for that matter. I don't eat eggs neither do I cook them. I usually leave that up to Justin. Since I'm home with just two today I figured I do something special and come up with something off the top of my head. Maneye and Trinity loved the Omelet Medley!

Grilled Smoked Turkey Sandwiches

8 slices sourdough sandwich bread
4 tablespoons honey Dijon mustard
½ pound sliced low-fat Swiss-styled cheese, or Gruyere or Muenster
½ pound sliced smoked or roasted turkey
12 argula leaves
1 tablespoon butter or oil

Place 4 bread slices on work surface; spread each with 1 tablespoon mustard.
Beginning and ending with cheese, equally divide the cheese, turkey and arugula leaves over each bread slice. Top with remaining bread. Heat large skillet, grill pan, griddle or sandwich press(panini). Grease surface with butter or oil. Cook sandwiches until bread is nicely browned on each side and cheese is melted, about 3 to 4 minutes each side in uncovered pan. Cut sandwiches in half crooswse. Delicious with tomato soup.

This sandwich would've been pretty good had I not used the Dijon mustard. It really does have a taste that you have to acquire. I threw away the bread with the mustard spread and enjoyed the other half.The most exciting thing for me was finding the arugula leaves.

Farina with Apricots and Almonds

2 cups low-fat milk
Kosher salt
½ cup farina(such as Cream of Wheat; not instant)
1tablespoon brown sugar
¼ cup dried apricots, chopped
2 tablespoons roasted almonds, chopped

Bring the milk and ¼ teaspoon salt to a boil in a small
saucepan. Whisk in the farina. Reduce heat and simmer, whisking occasionally, until thickened, 2 to 3 minutes. Spoon into bowls and top with the sugar, apricots, and almonds.


I wasn't too thrilled about making this because I usually mix my Cream of Wheat with water and eat it plain.I was less than impressed with the final result of how the farina looked.It reminded me too much of baby food. All of that didn't matter when I ate it. It went down smooth as butter and tasted better than any farina that I've ever made. This recipe was borrowed from the REAL SIMPLE magazine October 2009 issue.

Steak, Roasted Potatoes & Asparagus