Eggs Galore And More 3i1f2e

Copyright © 2017 by Diana Harvey Darrisaw. 761497

ISBN: Softcover 978-1-5434-2492-8 EBook 978-1-5434-2493-5

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 06/05/2017

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Contents

The Amount of Eggs Used Tells the Servings

Whole Hard-Boiled Egg Salad

Pepper Salad

Crabs and Eggs

Black Bean Bacon / Green Onion

Quick Yesterday’s Salad

Beef / Chicken/ Avocado

Olive / Cucumber /Beet /Onion

Curry Lamb / Egg Sandwich

Tuna Pasta / Cauliflower

Granny’s Egg Potato Salad

From the Sea

Broccoli Delight

Whole Eggs

Green Bean / Gouda Surprise

Chili Salad

A Cloud Burst

Vegetarian Omelet

Delicious Fish / Grits

Italian Tastes

Cheesy Fruit Omelet

Sweet and Tasty Omelet

Potato /Beef Omelet

American Cheese Omelet

Mexican-Style Omelet

Black/Red Beans / Pork

Beans/Fish/Eggs

Egg White / Red Peppers / Salami

Artichoke Eggs

Egg/Sardines/Tomatoes

Eggs / Shrimp

Hot Veggie / Hot Eggs

Horse Relish / Egg / Bang Up

Chicken/Olive/Onion

Crab Catch

Brisket/Cheese

Tuna / Red Pepper / Mushroom

Egg / Asparagus / Cream Cheese

Mustard Eggs / Ham

Low-Fat Omelet

Blue Cheese / Egg / Onion

Goat Cheese / Egg /Mushroom

Rice / Cheddar / Bacon

Tomato / Ricotta Cheese

Melon Cheese Salad

Egg/Spinach/Raisins

Just a Taste of Dessert Blackberry/Cream

Chocolate on Chocolate

Sweetness and Coconut

Scrambled Eggs o’ Potatoes

Quinoa/Fish/Rosemary

Tomato-Topped Eggs

Grits/Scrapple

Cheese/Onion/Liverwurst

White Rice / Red Pepper

Kielbasa/Onion/Oregano

Laughing Cow / Spinach

Green Pea / Carrot

Chopped Turkey / Veggies

Spinach/Veal/Beef/Peppers

Red Beans / Gizzards / Chives

Broccoli/Cauliflower/Pepper

Brussels Sprouts / Fried Potatoes

Ham/Cabbage/Onion

Robert J. Darrisaw Jr., my son, plays a very large part in the book—in front and behind the scenes. He is awesome in formatting and direction. Thank you, son. My daughter, Nedra Ann Barkley, is always there encouraging me in every step and way, being my strength and encourager (you go, Mom). Thanks, daughter dear. Robert Sr. is the rock planted never to move. Your love keeps me planted in what I do. My family and friends, overall, are my loving . You know who you are. Thank you so much.

The egg is an extraordinary protein that helps battle health conditions. The white offers good protein; the yolk explodes with compounds we need. Also, cholesterol awaits, which can be a turnoff for many. I am sharing both ends of the egg. Enjoy. This food can be healthy and good for you.

Looking for excitement in eating? This is the way.

In following your diet regimen, the rules set must stay. Cholesterol is a big factor in many of our diets. The yolk of the egg can be your best friend if not allowed to be your enemy.

The amount we eat is usually our enemy, not what is eaten.

All opinions and remarks are the author’s.

One medium egg offers iron, calcium, protein, and vitamins D, A, and B12. Yes, in just one egg!

Sodium and calories can be high. We can get around both if we try to be happy with healthy.

Recipes here have no added sodium, salts, sugars, cholesterol, or bad fats in them. Healthy oil sprays and oils are used as well as unsalted all-purpose condiment for seasoning purposes. Use a natural sugar substitute.

We can start cooking eggs now. My testers can’t wait to start tasting.

They all let me know, coming in the door, that they are hungry but alert.

The Amount of Eggs Used Tells the Servings

These following recipes are being tested in the afternoon around lunchtime. Everyone attending does enjoy eggs. We are waiting for some to arrive. The majority for this testing is here.

“Come on in, thought y’all wasn’t going to make it.”

“We almost didn’t.”

“Hello, everyone, here comes the rest of my testers.”

“I have quite a start for y’all.”

“What is it?”

“This you will find out right now!”

Let the testing party begin.

Egg recipes are mixed and matched.

a. Whole Egg Salads b. Egg White Salads c. Poached Eggs d. Egg Omelets e. Deviled Eggs f. Quiche g. Smoothies h. Desserts

I am sharing flavor, taste, and plenty more.

Try my combination dressing with your salads.

It is one part blue cheese, french, and ranch dressing. Mix and enjoy. Measurements are met according to the amount needed or whatever dressing you enjoy more.

This dressing is only one out of my many home-style dressings.

Whole Hard-Boiled Egg Salad

0Slice eggs over blanched dry spinach. Use large eggs. Top with mayonnaise, seasonings, and sliced onions. Slice oranges leaving peel on and place around salad. Offer a dab of dressing. Spinach has defenses for eye damages such as cataracts, degeneration, and more. It is packed with good vitamins and minerals. Researchers say spinach has plenty of calcium and iron, because oxalates make it a no for them to be absorbed. Enjoy moderately if sodium is an issue in your diet.

“I never cared that much for spinach, but this is bursting with a combination of flavors.” “Do you really like it?” “Oh yeah.”

Pepper Salad

Chop up all three eggs and place in a bowl. Mix mustard and mayonnaise, then season salad to taste. Fold together all ingredients. Place on washed, dry lettuce. Garnish with washed, diced cucumbers with skin on.

“This is spicy and a little hot, but once adjusted to it, it’s real good.” “It sure is.” “Where are the crackers, Di?” “Coming.” “This is man’s dish for real.” “I knew you would like it.”

Making eggs or any foods right for you is the way any recipe should be.

Crabs and Eggs

Leave crab as is (flaky). Removing a small amount of liquid is fine if using can or bucket-style crabmeat. Dice onions finely and clean chili pod well. Chop finely also. Chop eggs, place peas, and carrots in boiling water. Sit for two to three minutes. Drain and add to salad bowl with other ingredients. Mix mayonnaise and ranch french dressing placed in salad. Add seasonings. Leave the high-sodium ones alone. Cover and chill. Serve salad in a tall-style dessert dish. Slice lime and place on top. It is important to make veggies a necessary part of your meals whenever possible. Check out the no–salt seafood crackers. It is important you handle any fresh, hot pepper with caution. Use gloves, wash hands well, and keep away from face area. This pepper is among the healthy choices. Capsaicin is found in the seeds of hot peppers and also used in some rubbing medications for various conditions.

“There are a few seafood lovers here today.” “I think I will be using this recipe and serving idea for my next party.” “It tastes real good and light yet filling.” “Who would believe that crab could get any better?” Everyone has relaxed for now. So far, great testers smile. This style party can and will go toward another direction in eating with questions being asked. The majority of my family enjoys all the foods. Having different opinions makes all that you are doing come alive. All comments are written down as we go along. Later, the voting takes place.

Black Bean Bacon / Green Onion

Garnish with fresh, washed parsley and crumbled, cooked, hard bacon. Bacon can be purchased with less sodium. The use of any smoked, processed meat or fats should be eaten under the direction of your health partners. Fairness must take place for those that can. Use a crispy, cooked replacement if needed. Decide always before prepping: is this a small salad or my main meal?

While testing, the phone rang. “Hi, stranger, how are you?” “Okay.” “What is going on?” “Just calling about the testing date. It is today, right?” “Yes, we are testing now.” “See you later.” “How much later?” “I will be there.” “Okay.”

Quick Yesterday’s Salad

Open the fridge and see what you have lying around but still very edible. Warm your veggies just a little, dice cheese, remove apple core and slice. Lay in orange juice until ready to display. After pasta is cooked, drain well. Chop hard-boiled egg whites. Mix all ingredients gently, except the apples. Underline salads with lettuce. Let it set in room temperature for a short period. Wilted salad is delicious. Before serving or presenting, place sliced apples around salad in bowl to keep the antioxidants going.

“What is that?” “Pick up any of my books and get the short history.” “It wasn’t what I thought it would be. It was better.” “I always thought salads had to be crispy. I learned something new today.” “New recipes are always exciting, also a way to use leftovers.”

Beef / Chicken/ Avocado

After chopping hard-boiled egg whites, place them in a bowl and add seasonings, diced meats, diced and peeled avocado. Drain well and chop seasoned kale. Mix all ingredients and stir just once, adding the dressing. (Always free to use your choices of foods and dressings. I am sharing ideas that I found quite tasty. You are in control of your tastes and flavors.) Garnish with black beans, which offer good folate and fiber. It can help the number 2 diabetic. It has soluble fiber that slows up the carbs entering the bloodstream. Avocado is a healthy fat, if not taken to the outer limits.

What a salad. Everyone agrees and makes positive remarks. So far, the time spent testing is doing great. All opinions from testers are being given now— what is said while actually testing the recipes at lunchtime. This is why I find testing before sharing a winner—good or bad.

Olive / Cucumber /Beet /Onion

Add all ingredients to a bowl. Chop egg whites and olives (drained). Dice beets and stir in dressing. Underline salad bowl with cabbage, light blue cheese, and mayonnaise. This mix would take this salad to another good time. There are good healthy seasonings made up of herbs and spices if sodium is a red flag for you. Olives hold sodium also. With the amount used and the servings, you will be fine if you observe portion control. Only you can take charge in anything you have been restricted to.

“Di, why do you always separate salt and sodium in your books?”

“Many additives used are sodium. Unfamiliar names usually used are confusing to most shoppers. The elderly at the top of the list know what you are purchasing and eating.”

“I understand much better now. See you soon. Have to run so soon.”

“You are free to take some of whatever is left from the finished testing foods.”

“Thanks, I will.”

Enjoying family and friends is always a treat.

A few more recipes will be tested, and then the day will end. We have done seven so far, which is good. Everyone took their time and offered solid and

really helpful remarks.

Another day, and so far, all is well. Today, I will try twelve recipes to be done (fingers crossed).

Someone said, “Hey, Grandmom, am I too late for the goodies?”

It was my darling grandson. “Not for you, son. So happy you came by.”

The testing is going to tell me how they like lamb. For a few, this meat is new.

Curry Lamb / Egg Sandwich

Apply my special dressing on warmed pumpernickel bread. Add sliced lamb, egg whites, thin-cut red peppers, and onions. Shake a mix of curry powder and black pepper on ingredients. Last but not the least, add curly lettuce and goat cheese. Close sandwich. Start enjoying a new great sandwich with eggs. Apply my special dressing. Mix all foods together with chosen dressing. Place on cool salad plated over clean, dry, crispy lettuce. Garnish each plate with finechopped apricots. Mayonnaise is my basic dressing. From it, I can add or leave as is with confidence that the flavor will accompany my salad and my taste. Mixing and matching mayonnaise allows expenditure and new flavors. Enjoy the fabulous egg.

“What is that unusual flavor I am picking up in this salad, Di?” “That’s curry, dear. Maybe it is not familiar because you never had it in this combination of food.” “I know you have had curry before. You have tried quite a few spices, right?” ‘’Yes, I have.” “What gives the pretty yellow in this spice?” “It is called turmeric. Well, testers, we will say thanks to India and some other countries for many spices we enjoy.” Along with other spices, some diabetics just might have a friend. Check it out with your medical leaders. Curry has been proven to be a good thing in better health. Heartburn is uncomfortable, so try a little curry. Two out of three will get accustomed to the taste of curry if used often. I was outdone that not many had ever tasted this spice. I gave them some good ways to have it besides the recipe that was being tested.

“I am not surprised that most of you never tried curry. I didn’t either until I was a full adult.”

Tuna Pasta / Cauliflower

Drain tuna and break up meat. Chop whole eggs and dice parsley and clean green onions. Slightly blanch cauliflower (you don’t want it mushy, so don’t overcook). Add a pinch of rosemary to the salad and the other dry ingredients. Mix well, but not long, and place dressing in. A great idea for an underliner is shredded fresh carrots. They are colorful and perfect with the salad ingredients.

“Oh boy! Tuna, my favorite! Never had it this way, but I am game.” “Neither have I,” says another tester. “My children were always taught to try different foods. As you go along, most of you will enjoy it.” “Beware of mercury that can be in albacore white meat tuna. Read ingredient labels well. Cauliflower is one of the cruciferous veggies great in nutrition. It has low calories and sodium, but is great in vitamin C.

Granny’s Egg Potato Salad

This is the recipe that Mom, Granny, and all who follow use. Hard-boil eggs and cook potatoes the day before, so peeling will be much easier, easier to block. Chop all onions and dice clean peppers and sweet relish. For seasoning (the usual at that time was salt and pepper), I removed the salt and added unsalted allpurpose seasoning. I eliminated heavy mayonnaise and used a light choice. Fold in all ingredients lightly. We don’t want mashed salad, but it’s probably good though. Let chill. Garnish with tomato wedges. Thanks, Granny. A medium baked potato with skin is high in calories, low in sodium and has copper, potassium, iron, few vitamins, trace protein (a good track record). There are some that do not use eggs in their salad. I was told to use the mayonnaise, which contains eggs.

“Being able to bite down on a piece of egg when eating is good for me,” says a tester.

From the Sea

Chop all seafood. Add only the egg whites to a bowl with onions and dry seasonings. Mix both dressings together well and add to salad. Garnish with crumbled egg yolks. Serve on a bed of bok choy lettuce. Garnish with fresh parsley. Place unused, hard-boiled egg yolks in a secure bag. Freeze until further use for soups, other salads, and more. Seafoods have their healthy points like meats and eggs. The process of how they are cooked can determine how much of the natural nutrients you will enjoy; some seafood will give omega-3s.

“What is going on?” The doorbell is ringing again. “Oh, it is a surprise. This is a family reunion. Come on in.” “My long-lost cousins, y’all are just in time to test a recipe.” “Oh boy, what luck” was their reply. “Is it okay to use the yolk in this salad?” “Sure, if this is what you would enjoy. There are many of us who prefer to keep the egg yolks to a minimum. When I write recipes, I try hard to offer a selection for all.” “That is being real, Diana, because this is what eating is all about—satisfaction.” “For me, the true egg flavor is in the white.” Many people have no limits when it comes to certain foods like eggs, so use them in many ways. “The doorbell is still ringing, which is a good thing. Never too many to help, and I have plenty of time. It just feels good to have family and friends taking part.” What a blessed testing day with great surprises. Let’s try some stuffed eggs.

Broccoli Delight

In a bowl, place cooked macaroni, diced hard-boiled eggs, diced cheddar cheese, and grated onion. Chop broccoli well. This veggie shouldn’t be overcooked. Include seasonings, add mayonnaise, and mix all the ingredients together. Stuff after mixing in hard-boiled eggshells. Garnish with sunflower seeds. This preparation must be explained. Cook double the number of boiled eggs. Use one batch for the salad using the whole egg. Use the extra cooked eggshells for the stuffing of the salad. The yolks can be used on another salad or with some hot, cooked spinach or other veggie. This sounds long, but it is short and is worth all the preparations. Certain recipes can be placed in a blender for one minute for extra smoothness; your choice. I like feeling certain foods in my mouth. Cheese can be an important addition to any dish, especially when no meats or fish are present. Let’s be true. Cheese can make any food taste good or better. Broccoli contains vitamin K along with high amount of vitamin C. Vitamin A is also available. One stalk will give around five grams of protein a serving. Calcium and iron are present on a low. It is a great choice for a veggie.

“Di, you sure love cheese.” “You all know cheese is my first love in food, and I feel many others feel the same way.” “Do you still enjoy cheese?” “Not as much as I used to.” This was the last for today. We would get together next time. A few swore they would come back on the next testing day. I hope they do. It was so swell to be together on one accord. We talked in between the testing. We had, so far, an awesome testing party. I told my cousins, children, husband, and friends that it was so great I hate for it to

end. “I have other books to finish, which are a year or more overdue.” “Really? What happened?” “Time just moves on, no matter what.”

Whole Eggs

In bowl, add small cubed cooked ham, chopped eggs, and cleaned and grated carrots. Add chopped, drained string beans and rice, making sure both are dry, in salad. Place dry ingredients and mixed mayonnaise and ranch dressing together; add to salad and blend in. Brown rice is a health winner. The husk isn’t removed. This is where the brown color and somewhat sternness come from. Garnish with fresh parsley. It offers more in nutrition than white polished rice. Onion’s juice offers antibacterial properties. It may help fight infections. “Well, family and dear friends, we will meet the next time with the same eagerness for testing. What day can we agree on to test again? I will give y’all a call early.” Everyone agreed. I truly understand that when it is time to go to work, this is what you do. I am retired, but I haven’t forgotten what I did and allowed. It will be good for everyone to come away from eggs for a while. This way, it will be newer to their taste buds. The phone rang. It was my sister-in-law. “I am sorry we couldn’t make it.” “I do understand.” We continued to chat for a while. “When will the next testing be?” “I will keep you informed.”

Two weeks had gone by, and we were back for more testing. Guess what? I have a surprise for my testers. They will enjoy a cheesecake made just for them. I only have five testers this time, all family. We will be all right. I will just test five recipes. Lunch will be included like before with the testing. Our friends will have a surprise dessert also.

Green Bean / Gouda Surprise

Chop lightly hard-boiled eggs. Place in salad bowl. Add small diced cheese, peppers, and blanched beans. Combine all ingredients well. Add lightly a mixture of french dressing and mayonnaise. Garnish with thinly shredded squash and raisins. Grab a few unsalted breadsticks. Onions and peppers just make a difference in flavor of a dish. You can throw in yolks in any salad. The sharing lets you see it can be done both ways. Enjoy.

Chili Salad

Chop eggs up very finely. Add ground turkey and dry ingredients, and mix well with my combination dressing. Bring out the toasted wheat roll and start spreading. Enjoy a cold glass of your favorite fruit juice or hot apple tea. This also makes a great dip. Chilies are eaten in our neighboring countries such as Mexico, Spain, and Cuba quite often. Vitamin A is great in only one fresh chili pod. Also, vitamin C, trace of protein, and calcium are almost there. Heart diseases, ulcers, stuffy noses welcome the chili to help fight better health for them. Garnish with sliced mango.

“I am not a lover of hot foods or spices,” remarked someone. All the spice lovers hollered, “Bring it over here!” “The mildness of the eggs coming together with the spicy is awesome.” “I do agree,” echoed another visitor.

The following are combinations that can be used with poached eggs. If you are not familiar with this way of cooking eggs, then simply follow these steps: boil water and season with something that does not consist of tons of salt or sodium. After the first boil, carefully add raw eggs. Cover for a second. When that cloud of whiteness appears, it is time to remove the egg from the water. Poached eggs may be served with the following on top or on the side: warm muffin, covered with veggie cream cheese; open-faced grilled cheese; peach or strawberry chutney on toasted grain bread; warm baked beans; corn bread flap stacks or margarine or maple syrup; crispy turkey scrapple; warmed rice or onions and bacon; or hard roll or butter steak.

A few remarks from testers: “Oh my gosh, never knew chutney and eggs are so good!” “I am going home soon to Boston for beans and eggs out of sight.” “Cream cheese and eggs, wow!” “I have had steak and eggs not like this.” “Add your favorites—onions, veggies, fruits, starches.”

Let’s do some egg white omelets before it gets too late. Omelets are simple to prepare. Most of us will do it our way, and this is mine. Remove yolks, placing them aside in a cool place. Add unsalted seasonings, herbs, and other flavorful additions. Beat all ingredients well, but not stiff. It is not for a meringue. Be sure skillet is heated and it is a nonstick one. Simple steps.

A Cloud Burst

Cook veggies and cut up. Mix together dressing and sour cream, and add to whites. Stir evenly and start your omelet. Garnish with your favorite fresh fruit or with cherries. , you have good protein at the start. Your additions of foods shouldn’t be loaded with protein unless instructed to.

Vegetarian Omelet

Be sure all veggies have been cooked. If fresh, blanch and drain well. Add all foods together and seasonings, also low-salt unsaturated fat. Fold foods into one another. Use the same prior steps in assembling your omelet. If you are not familiar with the veggie rob, it is a part of the broccoli family. It is quite tasty and can be slightly bitter. Your condiments are one of the major parts of your meal planning. Many make the effort in getting it all right according to their diet regimens. Watch portion control.

“Thanks for the message. Makes a lot of sense. I am guilty.” “When it comes to eating what you enjoy, we all are guilty. Practicing how to make it healthy is the issue. Go to your PC if you run across a term used concerning food that you are not familiar with.” “What is PC?”? “Okay, smarty, you know.” “No fool, no fun, right?” “You work on one every part of the day.” “So true.”

Delicious Fish / Grits

Add to the beaten, prepared egg whites the cooked, flaky fish, cooked grits with added margarine, and steamed peppers and onions. Serve a compote with this. Awesome. I always repeat the way foods should be cooked. Believe me or not, this is very necessary. Putting raw grits or hard veggies in an omelet is a big disaster. It happens.

Italian Tastes

Chop sausages well and place in bowl. Add in egg whites, chopped and cooked spinach, diced and steamed eggplant, two tablespoons of low-fat Italian dressing, and season with oregano, pepper, and all-purpose, no-salt seasoning. Mix well. The oil will not only season but also keep the foods moist and tasty. Fold into the egg white and start your quick but full-of-Italian-flavor omelet. Garnish with small bunch of cold grapes.

“Many of us have a great problem in keeping the yolk of the egg at a low. White eggs are bland unless flavors are attached.”

Plain, ordinary omelets made healthy and new with taste. You will be happy.

How do you prepare your omelets? Here are mine.

Break shell and remove eggs. Place in a deep bowl. Add nondairy milk, low-salt seasonings, an herb or two, and cheese. Beat well and add one teaspoon of lowsalt and low-fat melted margarine.

Cheesy Fruit Omelet

Microwave the cheddar for a second. Add it to bowl with goat cheese, milk, chopped parsley, and steamed peppers. Stir all ingredients together. Add to wellbeaten eggs. Garnish around omelet fruits.

“I thought the fruit was going to be in the omelet.” “Yeah, most likely you would, because of the way the recipe was presented.” “I think this was done with not only style but also surprise,” someone stated. “Thanks.” “Use as many peppers as possible. Vitamin A is quite alive.” “What does this mean, Di?” “Vitamin A is needed in most diets. when I discussed antioxidants in veggies and fruits and other foods? Peppers are vegetables.” “Asking questions is a way for learning.”

Sweet and Tasty Omelet

If using fresh peaches, steam some. But if using unsweetened peaches in can, just warm them up. Dice and add to bowl with cooked onions, diced and cooked chicken, and one tablespoon maple syrup. Place all ingredients in a bowl with beaten and ready eggs. My advice: do not eat it if you know it is off-limits. You can always go around it. Extra harmful, unhealthy additives added to foods are the killers. We must take what we desire and turn it all around to our needs. I find that a light boil helps pull out some of the sodium. Check it out with your health partner.

Potato /Beef Omelet

Add diced and cooked beef, steamed onion, margarine, and potatoes to eggs. Use seasonings that are healthy, not salty. Cook with healthy oils. Using a nonstick skillet is the way. Garnish with some raisins. Don’t hesitate to use no-cholesterol liquid eggs for omelets. The taste doesn’t change, just your familiar procedures.

American Cheese Omelet

Steam peppers and cook sweet potato the day before. Place in a bowl with cheese, unsalted seasonings, and eggs. Garnish with a sliced melon.

“I never thought about this type of omelet in this way, thinking now it is allAmerican.” “Sure enough.” “The potatoes set it off, that sweetness and flavor, just so well.” “The remarks and the feelings offered by my testers mean a great deal added to my intentions and personal thoughts.” “How can you afford to feed us every time we test?” “I am feeding you what you are testing, so fair exchange is no robbery.”

Mexican-Style Omelet

Cut shrimp once. Clean well and dice hot pepper. Add drained corn, rice, and dry seasonings to egg whites. Spray skillet with cooking spray even if skillet is nonstick. This added moisture adds flavor to the omelet.

“When you make omelets, never worry about the stuffing coming out or not having enough egg to cover it all. It is about the foods being used and the flavor.” “A lot of people spend time worrying about looks.” “They sure do. I am interested in the food itself.” “I never realized egg whites could be so good and so many ways to have them.” “It is not too bad not having the yolk often with these white omelets and egg salads.” “You got that right, girl. Great protein.”

Black/Red Beans / Pork

Use low-salt beans. Cook chopped, lean, fresh pork and add to seasoned egg whites. Make sure beans are drained well. Place applesauce on the side. Enjoy the omelet. Omelets are not always eaten at breakfast. This omelet with gravy would also be excellent at lunch or dinner. , you can enjoy and add whole egg to any of these omelets if allowed.

“A light salad and a hot cup of orange tea would be my choices.” “What kind of dressing would you use?” “I learned how to make tasty dressings out of the juices from the foods I use.” “Who taught you?” “You.” “Oh my jolly gee, why did she say me? My family has been on me ever since.” “Tell me, tell me.” “Go to my website and check it out.”

Deviled eggs are usually made with the filling inside the eggshell. I will show you, as I go along how, to use the whole egg and offer the filling as a dip or tasty sandwich. The devil of the egg is the filling.

Beans/Fish/Eggs

Remove juice from beans and set aside. Add to bowl two tablespoons of bean juice, cooked fish without skin, drained beans, and chopped, boiled whole eggs. Add dry ingredients, dressings, and sour cream. Place in food processor or blender for a quick spin. You want a smooth but heavy finish. Use the same double cooking of the eggs so you have extra eggshells. Add extra yolks for your recipe or use later. Place mix into cooked eggshells that have been sitting in bean juice. Garnish with fresh dill. These beans offer good folate.

“I never had sour cream with fish before,” remarked my older cousin. “Neither did I until one afternoon guest was coming and I had to find something to add to my original meal and I used my leftovers.” “It took off like a rocket. Most enjoyable.” “Can I have any leftovers? I want my girlfriend to taste it.” “Sure, I made it clear—any foods left after testing, y’all are welcome to it.” We are truly testing and having a good time at it.

Egg White / Red Peppers / Salami

Ground salami, and add chopped whole eggs, shredded onions, and peppers. Use the white of the cabbage, blanch it some, and then chop. Add seasonings and a combination dressing. Mix well. No need for the food processor.

This salad should be made to spread on your favorite roll of bread or even crackers. Serve with fried cheese puffs. Using a strong cheese will make this recipe bark loud.

Feel free to choose your meats and cheese. No harm can come to this tasty egg. Be sure to use healthy oil if you have need of one. I find that a nonstick skillet is great in health and results.

Red peppers are the king of peppers as they are full of vitamin A.

“Enjoy some of homemade spicy, hot pickles.”

“Oh yes, I am ready!” my daughter hollered out, although she has had them before.

Start with a firm green cucumber. Slice and place in a large container. Add white vinegar, fresh chopped garlic, unsalted seasoning, fresh dill, cherry pepper juice, a few peppers, and natural sweetener and stir well. Add cucumbers. Cover well and let sit until the green becomes less green and, of course, is the taste that you want.

The tester liked them, heat and all. All agreed it is worth a try.

“When did you make these, Robbie?”

“Mom made those this time.”

“Oh man, these pickles are out of sight so good and crunchy.”

“What is the sweetener for?”

“Sugar cuts down the acid just a little and lowers the vinegar’s strong taste. You all must this is the way I do it.”

Nothing like a good pickle with salads and just at them. Sodium is high in brought pickles. Try my way instead. You can purchase great unsalted seasonings that taste quite good. Look around and try your health food markets.

Artichoke Eggs

Wash spinach and cut up. Place cooked and cut-up artichokes and hard-boiled egg whites, dry seasonings, onions, and cheese in a bowl, along with light bacon-flavored dressing. Mash and whip together. Garnish with the crumbled egg yolks.

You want a slightly chunky feel in the mouth.

Store yolks in a tight backdrop in the freezer, or use them in the next egg recipe.

Choose dressings that are low in fats, sugars, and sodium.

Sodium is high in this veggie artichoke. In a serving, you get good fiber and vitamin C, and protein is two grams less than one egg. Oh boy. Use this along with other protein foods when your taste doesn’t call for too much meat.

“You can control your salt and sodium intakes, use portion control, and don’t get married to the wrong condiments and foods for you.”

Dish-cold grapefruit slices would go well with this dip.

Egg/Sardines/Tomatoes

Place in bowl fillet sardines packed in water using some of the juice, diced egg whites, grated onions, small diced tomatoes and season to taste. Add mayonnaise to a blender for a short twirl. You just want the ingredients to gather well together. The dressing will give the moisture.

Wash celery well and start stuffing.

Slice egg whites and tomatoes in wedges and surround with onion rings.

Pick yourself up some omega-3 in tasty sardines. A large amount of dressing is not necessary since sardines carry oil without being packed in it.

I know by now that you understand well that I only offer unsalted seasoning and herbs.

Onions are full of natural power. They have quercetin, which is a flavonoid that has a strong antioxidant. This is why it is popular in my salad and egg recipes.

They keep the arteries from junking up and have other compounds that scream “We are here to help you stay healthy!”

Eat this salad at room temperature, and you will find it to be awesome.

“That stuffed celery tastes good.”

“Simple sardine salad.”

“The sardines are awesome, Mom.”

“Thanks, kids.”

“Didn’t we have that for a party once?”

“Yes, on my birthday. Your son suggested to use it in our last seafood salad.”

“What are you doing, Robbie, getting forgetful?”

“No, just a little out of it today.”

“Don’t feel bad. I felt that way often,” said my son-in-law.

“I feel we all can agree on that,” remarked Dad.

“I myself do enjoy sardines.”

After testing and finishing lunch, everyone wanted to know about the salami used in the egg salad they tested. I ran it all down, why I chose it and where to purchase it.

It is spicy, but not too much, meaty and plenty of mild garlic—a perfect choice of meat for the salad. I don’t make a habit of using processed meat in my meal planning. A small amount moderately using portion control has never affected me and my health conditions, and you watch carefully concerning yours. There are other good choices that you can add—certain unsalted spices, some herbs— and get to a point of acceptance.

You have to be conscious in what you are allowed and what you desire. Sacrificing has to take place. Whatever my recipes offer, only you recognize what you are allowed. Remove and replace. Make it right and tasty for you.

If you were told to harm yourself physically, would you? No, so treat your eating the same way.

Save for the days the yolk is okay to have (freeze).

“Try adding sunflower seeds and other eatable seeds to your salads.”

“Why?” someone asked.

“It can offer good fiber most of us need.”

“You’ll need to read my books. A lot of the answers to the questions you asked are right there.”

“I read Salads Galore out of sight, keep it right on my coffee table.”

“How do you like the salads?”

“After all, Di, I was a part of it all.”

“Most of you were.”

My son shared his excitement concerning the sunflower plant—meadows and meadows of the flowers that produced the seeds that we enjoy today. It is a good feeling when you can share an experience you once had to others, especially when it is a good one.

As we ended the day, I discussed with my testers how important certain veggies are. Most that I mentioned was never eaten by most of them.

We can be raised to eat one way as adults. We become another way with our eating habits.

The testing is soon at its end for most.

Eggs / Shrimp

Be sure to gently cut in half eggs. The shell shouldn’t be damaged. Use as many tomatoes as you desire. Dice or chop egg yolks, shrimp, and onions. Place in a salad bowl. Add mayonnaise and seasonings into the ingredients. Blend a minute. Stuff shrimp mixture into shell gently. Garnish with paprika and fresh, sliced lime.

Most seafood will offer the same amount of protein that meat does. Don’t overeat as they contain cholesterol that can climb pretty high.

I did the first few alone with a slight bit of help from my son and husband. I had a lazy Sunday and wanted something different but not hard to put together. In the summer months, we sometimes just buy a large tray of different seafood: mussels, shrimp, crabs, oysters, and scallops.

They’re tasty and fast to prepare.

Hot Veggie / Hot Eggs

Use your favorite veggies. Chop egg yolks and one chili pepper all well. Add hot sauce and the dry ingredients. Add blue cheese dressing and mix well. Garnish with fresh parsley and cherries.

The mixture for deviled eggs should be slightly chunky. This applies to all recipes for deviled eggs.

Sit and chill before stuffing. Allow the food flavors to unite, but not too stiff to tear the shell. Hot peppers can be a healthy choice.

Wash hands after prepping pepper.

The dressing sets this recipe off on a merry stroll.

Horse Relish / Egg / Bang Up

Chop or grind meat finely. Place in a bowl, adding chopped eggs, dry rice, juice, and horseradish mayonnaise.

Blend all foods together with dressing. Stuff them in eggshells.

Keeping the blender handy would be a good idea.

Horseradish mayonnaise can be bought just the way it is in the recipe.

Plain horseradish kills bacteria and fights colds, heart disease, and some food poisoning.

Everyone welcomed the chilled drinks served near closing time. We have one more recipe to test for the day.

Chicken/Olive/Onion

Dice egg yolks, onion, garlic, and olives. In a bowl, add ground meat and mayonnaise. Mix well and stuff in eggshells and chill. Place when ready to serve on washed, dry salad greens.

Eat olives with portion control for the nutrients of a happy fat. Garlic has been proven to be good for high blood pressure, heart disease, high cholesterol, low calories, nonfat, low sodium, no cholesterol, low on vitamin C, no fiber, but it is still worth placing in your meal plans often.

Crab Catch

Place flaked crab in bowl with a small amount of the juice, chopped hard-boiled eggs, grated carrots, and chopped bok choy. Add dry seasonings and dressing. Mix or blend lightly.

“What is this food looking like cabbage?”

“Bok choy is a food that can be used as a lettuce or cooked like cabbage. Awesome in nutrients.”

“If you enjoy a slight chew, then mix, but if not, blend.”

“I like it this way” was my tester’s reply.

Brisket/Cheese

Try using diced meats for toddlers in the baby aisle. This style is great in deviled eggs or any salad that has a dressing involved in this capacity.

Add ground meat to a bowl along with seasoning, drained and chopped greens, grated onions, chopped eggs, and diced cheese. Double slices when cutting cheese. Stir in a mixture of combination dressing. Place on toasted raisin bread. Garnish with washed, dry celery leaves.

Tuna / Red Pepper / Mushroom

Add chopped hard-boiled eggs to a bowl with diced peppers and mushrooms, dry ingredients, drained tuna. Mix well with mayonnaise or your choice of dressing. Bring out the sourdough roll.

“So good. I never had a sourdough roll.”

“That is a roll to want another” was my reply.

Everyone seems to really enjoy the sandwich spreads.

Mushrooms come in various shapes and names. The cooked shiitake mushroom is a great source of copper, vitamins B2, B3, and B6. It also has zinc. Shiitake mushrooms have no sodium, fats, or cholesterol. Its fiber content is low but presents calories almost as much as a serving of fresh small fruit.

“I prefer button mushrooms. I chose this one because of its richness.”

“Yes, a fungi, but a healthy, happy one,” my son-in-law remarked.

“Mushrooms are something I don’t indulge in too often.”

“Why?” someone asked.

“Well, I just don’t.”

My son spoke up to say, “Probably because you are not familiar with the history of mushrooms.”

Diana’s recipes always allow readers to choose their favorites and still have a super recipe.

I served some more tuna for the fish lovers around, adding the meaty substance of mushrooms and added nutrients.

“Keep an eye out for the familiar albacore canned white tuna as it contains mercury.”

“What made this testing, like the previous one, is no one tried to make another’s opinions unacceptable. There is so much harmony and fellowship with family and friends.”

Egg / Asparagus / Cream Cheese

Place in a bowl soft cheese, grated onion and walnuts, mashed asparagus tips, eggs, and one tablespoon of stock. Fold ingredients together. Stuff in eggshells. Garnish with fresh strawberries.

It can be served also as a spread on your favorite roll or crackers.

“It is very important that we always allow ourselves to eat a variety of fruits, veggies, and other foods. This is the only way we can allow our bodies to absorb the help it needs to fight bad radicals. Antioxidants are needed daily.”

One can get great folate, vitamin C, and calcium from cheese, while a small amount of protein can be found from asparagus. Walnuts give copper and vitamin B6.

“This style of a recipe is great for me. It gives great choices on how to present and eat it.”

“It also tells me some things I never knew.”

“You are giving us great recipes to test and education in nutrition.”

“Never eat anything if you don’t know the history of it. Before I ate taro root, my son had to give me the history on it.”

“I found it to be tasty.”

Mustard Eggs / Ham

Be sure to always use a nonstick frying pan as it always gives the perfect omelet. When cooking, be sure to soften your veggies before adding to foods cooked in this order. Add to ready-beaten and seasoned eggs, diced and cooked ham with mustard spread, and onions. A tasty omelet new and exciting eating. Garnish with oranges and sliced peaches.

“What a great way to eat ham instead of a sandwich all the time!” Read very carefully: Most omelets are made to look pretty, maybe tasty but pretty. “If you are using any veggies in your omelets, always steam a little before adding to omelet. You want to bite down on soft and smoothness, but many do enjoy crunchiness in omelets. Just a reminder: nondairy milk or slightly heavy milk makes a great omelet. The following is one made with skim milk and lowfat milk.

Low-Fat Omelet

Use a nonstick skillet sprayed with a healthy, butter-flavored choice. Chop cheese, cleaned peppers, squash, and cooked and diced potatoes (skin on or off). Season and place in a bowl with eggs and milk. Mix all foods together. This omelet will not take a second to cook because all foods are ready to eat. You just want the whites to become solid, not overcooked. You can place the ingredients in a pan, and then pour egg mixture over. This is called an open-faced omelet. Lorraine swiss cheese can be a little sturdy. You just might have to microwave it a second before mixing into other ingredients.

“Thanks a lot for bringing not only your recipes but also the basics of them all.”

“Sure, why present and just that? Some history in what we are testing makes a better recipient.”

Cheese will be in every omelet. Remove it if not desired. Your omelet will still be delicious and yours.

For omelet testing, the breakfast time being used is between 7:00 a.m. and 9:00 a.m. All agreed on 9:00 a.m.

Juices, cereals or toasts, fruits, coffee, and my special drink (teafe) will also be served.

We ate breakfast with omelets. Everyone enjoyed it all. Every omelet was a hit.

I had no leftover and didn’t make any in advance. I used blue cheese, American, Gouda, goat, feta, cream, sharp, and cheddar. Here are a few coming up.

Blue Cheese / Egg / Onion

Dice onion fine and steam. Prepare omelet by adding crumbled cheese and onions. Use unsalted seasonings. Serve hot with a warm bun. Garnish with fresh cherries.

Most cheeses carry calcium in small or large amounts. There are different ways cherries keep one healthy.

It contains a powerful antioxidant called quercetin, which is also found in onions.

Some of my testers adored fruits, and some didn’t. Before they left, I was able to convince the nonbelievers into eating more fruits.

Fresh sour cherry is a friend to the gout sufferers. My book Gout Doesn’t Live Here Anymore can tell you more about the fresh cherry.

Goat Cheese / Egg /Mushroom

Soak mushrooms and then clean well and cut thinly. In a bowl, add cheese and place both seasonings and egg mixture. Fold all ingredients in, and start your omelet. Garnish with avocado.

Cheese makes even bad foods taste good. You have a double bubble with these recipes. The cheese is just an extra. Mushrooms come in different shapes, sizes, and tastes. What a job nature has done! The button mushroom is mild and can blend with any salad or other food.

Rice / Cheddar / Bacon

Add to beaten eggs the crispy bacon, cheese, and cooked rice. Any extras you add will be a plus.

Low-salt bacon can be found. Set your bacon in hot water for a little while. Remove it dry and cook. Before serving, crumble bacon evenly over each omelet. Place sliced, fresh pears on the side.

I found that with the procedure for the bacon, it does make a difference pulling the unneeded sodium out. It leaves a bland taste, but I can live with that. Just the fact that I am eating bacon gives me a smile. The mind can play funny tricks. Like everything else, don’t overdo it. Your medical team is your leaders. Follow them in your diet regimen.

Pears offer good nutrients.

A Tip about the Orange

I am late with it. Earlier I made an orange a part of a recipe.

Most throw away the healthy part of an orange. When you enjoy one, the skin. The white is called pith. It contains a soluble fiber called pectin and is known to help lower cholesterol.

The amount of fiber in brown rice is way greater than in white rice. It has vitamin E and has plenty of phosphorus.

Low-salt bacon can be purchased, and any other freshly cooked meat can also be used. You know what you are allowed.

Tomato / Ricotta Cheese

Steam washed, diced peppers. Wash tomatoes and slice once. Add peppers, tomatoes, cheese, and seasonings to egg mixture. Begin your omelet. Garnish with grapes.

We cannot forget to include fruits and veggies whatever the meal is.

Calcium is not as high as most, but some is there and a good cheese to use in an omelet or casserole.

Melon Cheese Salad

Place washed, dried lettuce on a cool plate. Cover each with even amounts of diced cantaloupe, honeydew, and melons.

Center cheese garnished with sliced plums on plate.

Cheese and fruit are a winner in taste all year-round.

Egg/Spinach/Raisins

This is a warm dish. Drain cooked spinach. Add margarine and stir until fat is melted. Place in a small side dish. Place on the salad plate. Place raisins on plate and sliced eggs over. Garnish with any fruit left from previous recipes.

Just a Taste of Dessert Blackberry/Cream

sliced pound cake blackberries low-fat cream cheese sweetener

Wash berries and add sweetener. Cover and let chill overnight.

To display dessert, cover one side of the cake with whipped cream cheese. Cover cake with berries.

This is a dessert fit for a queen or a king.

Chocolate on Chocolate

Place in tall dessert dish the crumbled cookies, five chocolate chips, and yogurt. Add more chocolate chips on top with marshmallows and chocolate syrup.

Mix the chocolate chips and then divide them for dessert.

Sweetness and Coconut

cooked sweet potatoes margarine eggs vanilla flavor lemon coconut milk shredded dry coconut sweetener

Peel and dice potatoes. Place them in a bowl. Add melted margarine, sweetener, milk, vanilla flavor, and beaten whole eggs. Blend until semismooth. Place ingredients in a casserole dish and put casserole in a 250-degree oven until done. Stir while in the oven, being sure of eggs blending. Don’t forget to sprinkle the dry coconut when ready to serve.

Wow! What a dessert.

When getting to enjoy breakfast the other morning, reaching for the coffee, I discovered I didn’t have enough for a full cup of coffee, so I added a tea bag after adding my milk and sweetener. It sat until I was ready to drink it in a short time. I had around a tablespoon of instant coffee and two tea bags. If you enjoy it strong, you make it strong.

Well, friends, I came up with a delicious cup of beverage. I call it teafe, Diana’s new drink.

Try it. You will enjoy it if you like coffee and tea. I enjoy cream or milk in my coffee and tea.

Scrambled eggs are eaten by millions.

In my coming-of-age years, this style of eggs was eaten majority of the time.

The following are ways you can still have them with a little plus.

Cheese lovers, these are for you. Remove the cheese if not desired. Cheese makes any intolerable food the opposite.

Scrambled Eggs o’ Potatoes

3 eggs mixed sweet peppers 3 ounces slim American cheese1 large white potato ¼ cup onion ¼ tsp. cumin seasoning

Boil potato the day before cooking. Dice potato in small cubes, diced onions fine, and clean peppers. Place them in a greased, nonstick skillet over medium heat. Cook with lid until almost soft, and then remove. Add dry seasonings and stir. Add sliced cheese over all the food ingredients. Add scrambled eggs on top, and cover until eggs are done. Grab a cup of my new-taste coffee (teafe).

Quinoa/Fish/Rosemary

2 eggs ½ cup cooked quinoa ½ cup flaked white fish ¼ tsp. rosemary ¼ cup mixed bell peppers

Add to already-beaten eggs the cooked fish, peppers, and rosemary. (Be sure the peppers are diced finely.) Don’t overload on adding quinoa. Having your grain as a side dish instead is just fine in omelet. Garnish with fresh fruit.

A new grain quinoa, with a truckload of minerals and vitamins, is a substitute for rice, potatoes, and pasta. It makes for great puddings also.

Try fish with eggs. They’re quite good. My Southern people know what I am talking about.

Only a few have heard or eaten the grain quinoa. They did enjoy it very much for the first time. I even shared a dessert made with this grain. One remark made

was “This reminds me of rice pudding.”

Tomato-Topped Eggs

2 eggs 1 medium tomato ¼ cup low-salt tomato sauce ¼ cup pimentos 2 ounces blue cheese 1 fresh medium pear

Dice washed tomato, chop pimentos well, crumble blue cheese, and add seasoning. Heat all foods together in a skillet with sauce. Stir well over medium heat. Remove from skillet, keeping warm. In the same skillet, add beaten eggs. When ready to serve, add tomato ingredients over eggs. Garnish with sliced, washed cored pears.

Can water packed I use also those days. I want this recipe and no fresh pears in the house. Keep pantry stocked with everyday foods you enjoy. You will always be able to put your hands on them. Fresh can be best. If you purchase the correct foods in your diet regimen, you have hit third base in health.

Grits/Scrapple

3 eggs (omelet) 3 slices of American slim cheese 1 cup cooked grits 3 small slices of turkey scrapple peaches

Precook scrapple and grits. Add to eggs and cheese to make your omelet. Garnish with fresh, sliced peaches. Always use your choice of foods. We all have different tastes.

Grits is a complex sugar and is used the same way as other starches and has its own nutrition like others. Many enjoy grits at breakfast. Omelets are good anytime.

Add some okra for a winning combination omelet.

“An omelet doesn’t have to look pretty in my kitchen for me, but it has to be good for eating. Outside eating, it has to be presented well if serving unfamiliar

guests, but if it is just you, who cares? Just eat something good, right?” There were smiles and laughter from the testers.

Cheese/Onion/Liverwurst

2 eggs (omelet) 3 ounces liverwurst grated Parmesan cheese 1 small onion apricots

Be sure liverwurst has chilled before cutting. Steam thinly sliced onions. Add onions and grated cheese to egg whites and milk. Low-fat milk was used in this omelet. Original Parmesan cheese can be salty, so use accordingly or replace with another kind. Garnish with apricots. We all know that certain foods taste best with certain ingredients. This cheese is great in many foods, and eggs are one of them.

White Rice / Red Pepper

3 eggs (omelet) 1 cup cooked dry rice 1 medium bell pepper ½ cup Monterey Jack cheese green onions

When using any onion, be sure that it is cooked until soft, unless you desire it another way. Always mix all ingredients well each time before adding to the egg mixture. Vitamin A explodes in the red bell pepper.

Kielbasa/Onion/Oregano

3 eggs 3 slices of Muenster cheese 2 ounces cooked kielbasa 1 cup toasted croutons 1 small white onion 1 medium tomato ½ tsp. oregano purple plums

Adding cheese can make this recipe somewhat elastic.. Add thinly sliced kielbasa, toasted croutons, steamed onions to egg bowl with dry ingredients. Add diced tomatoes when ready to serve. Garnish with ¼ wedges of fresh plums. Fresh herbs are a smart way to replace salt, sodium, and other unacceptable condiments.

Laughing Cow / Spinach

Laughing Cow cheese is delicious and comes in an assortment of flavored small wedges. It is soft and spreadable. Slice figs and place evenly on each plate. Add to bowl and egg mixture the chopped spinach, cheese, and dry ingredients. This veggie spinach has awesome vitamin A, good folate, vitamin C, copper, magnesium, and manganese. Magnesium and manganese are really good.

Green Pea / Carrot

Dice cheeses if soft—one tablespoon an ounce. Drain well veggies before adding to skillet.

If you are using a soft or hard cheese, just place over foods before adding the eggs. Give it a chance to blend over foods. Garnish with peeled, sliced kiwifruit.

If lettuce or another salad green doesn’t accompany your garnish, placing it on the side of the plate being served is okay.

Kiwi is a small fruit but is much known for its nutrients.

How well do you like quiche? Let’s have some now.

Read well the basics of the pie. This is how Diana does it.

Preheat oven to 300 degrees. In a bowl, place three eggs, nondairy cream, and melted low-salt margarine. Beat well and stir in shredded choice cheese and fillings. When it comes to how much cheese to use, it is hard even for me because I am a cheese lover once over. I will leave the amount to be used to you. Place ingredients in the ready-made frozen crust.

There are many styles of crust. You choose your favorite crust. If you are using frozen veggies, cook them before placing the mixture into the crust. Make sure they are not overcooked. If you use fresh veggies, blanch them before adding to quiche. Each pie should come out the oven brown and bubbling inside. Wipe a little margarine around the pan if you are making your own crust.

All quiches have three eggs.

Chopped Turkey / Veggies

1 pie crust Fillings 1 cup cooked turkey (parts optional) ¼ cup diced carrots ¼ cup diced onions ¼ cup cubed white potatoes margarine cranberry sauce

Cook potatoes the day before so they will be firmer. Set frozen veggies in boiling water until water cools, then drain. Make sure no turkey skin is added. Mix foods together lightly, taking care not to break them up. Colby cheese is used. Garnish with cranberry sauce. A little turkey gravy would be so good over this quiche.

Hey! You can use this on the day after Thanksgiving.

Spinach/Veal/Beef/Peppers

1 pie crust 2 ounces cooked veal, beef ½ cup grated blue cheese 1 cup frozen spinach 1 small yellow pepper 3 tbsp. cooked rice margarine

Add to eggs the drained, well-cooked spinach. Steam diced, clean peppers until soft. Add rice, grated blue cheese, and seasonings. Mix well all ingredients.

Spinach can be tough when frozen, so follow directions on package for cooking.

Red Beans / Gizzards / Chives

1 crust 1 cup well-cooked turkey gizzards ½ cup red beans Babybel cheese 1 small chili pod parsley

Be sure gizzards are cooked until tender. Chicken gizzards are okay to use. Also dice them. Turkey gizzards are large, so you can slice them. Use the inner shell of the cheese. Wash well and remove seeds of chili and dice fine. Combine ingredients and place in egg mixture.

Broccoli/Cauliflower/Pepper

1 crust 1 small red bell pepper 1 cup mixed broccoli and cauliflower mozzarella cheese Monterey Jack cheese Pickled beets

Shred cheeses and mix together. Drain well frozen veggies. Once out of boiling water, add ingredients to eggs. Garnishing the side plate with drained beets offers a pretty plate.

Brussels Sprouts / Fried Potatoes

1 crust ½ cup cooked brussels sprouts 1 large potato 2 tbsp. sour cream 3 tbsp. ricotta cheese 1 small fresh carrot or apple

Use Granny Smith green apple. Shred both fruits, removing seeds from the apple. It makes for a great side on the plate. Cut cooked sprouts once and make potatoes crouton size, and fry hard on the outside. If you boiled the potato the day before, check that it’s done enough. Make sure that a fork goes through, but not too easily. The next day, peel and block. Use healthy oil. Make it hot for frying, but don’t cover when cooking. Fold foods together with eggs and place in oven. Place slaw on plate and try some tasty dressing, and look, a salad is born.

Ham/Cabbage/Onion

1 crust pan ½ cup shredded white cabbage ½ cup cooked ham ¼ cup mixed bell peppers mild cheddar cheese grapes

Steam cabbage and drain well. Mix well cabbage, fresh shredded peppers, shredded cheese, and diced ham and add to egg mixture.

It was another pleasure in sharing with you all. Hope the recipes will give you a head start in how you can enjoy eggs. Please visit www.ourseniorhood.com, and you just might find it to be educational and relaxing. It has many tasty and healthy recipes and has a display of the author’s books at this time, discussing nutrition at its best and much more.

Pick up a copy of Salads Galore and More along with Eggs Galore and More, two books that you will never want to put down. You will have to when hunger keeps tapping you on the back.