In a small mixing bowl crack open 4 eggs using 4 egg whites and 1 egg yolk.

Season with a dash of basil and garlic powder and mix. Set aside.

Coat a medium skillet with vegetable spray and set heat to medium. Once heated, place the mushrooms and peppers in skillet.

Add the chicken stock, a dash of basil, garlic powder, salt and red pepper flakes. Allow to cook while tossing, about 5 minutes. Now add the diced tomatoes and cook for an additional 2-3 minutes.

The mushrooms and peppers will cook down a bit, while the tomatoes should remain intact.

While cooking the veggies, coat a large skillet with buttery vegetable spray and set heat to medium high. Once heated, add the egg mixture rotating the skillet so that it spreads evenly over the entire skillet.

Allow to cook for about 3-4 minutes or until edges start to crisp. Flip immediately and cook for an additional 2 minutes.

Flip again, now placing half the veggie mixture across the center of the eggs.

Cut the slice of cheese in half and place on top of the veggies.

Now carefully fold the ends of the omelet inwards. See picture.

Place omelet on a warm serving plate and cover. Repeat this process for each omelet.

Serve immediately with your favorite toast.

Place the swordfish in a non-metallic shallow dish or a Ziploc bag and pour the Italian dressing over the steaks. Then add the cayenne pepper.

Cover and refrigerate the marinade for 30 minutes to 1 hour, turning at least once or twice.

Preheat a skillet to medium-high heat, preferably one with a grooved surface. Remove the swordfish from marinade and cook on one side for 4 to 6 minutes, depending on the thickness of the steak. Then turn and cook for another 4 minutes.

Now add the marinade to the pan.

Turn the heat to low, cover the pan and let it simmer for 2 to 3 minutes or until the steaks are firm and opaque.

Transfer the steaks to a serving plate. Spoon the sauce over the swordfish and serve with lemon slices.

Coat one side of a large 2 burner griddle with cooking spray and turn to medium heat. Place the Canadian bacon on one side of the griddle and cook for about 5 minutes till the bacon starts to brown.

You should rotate the bacon so the pieces get an even crisp. Once the bacon slices are brown turn them to the other side.

Place the 4 muffin halves in a toaster and toast until they begin to brown.

Again over medium heat, heat the unused side of the griddle. Separate the egg whites from the egg yolks, placing the whites only on the griddle. You might want to use a spatula to form the egg whites into a roundish shape. Continue the same process with the rest of the egg whites.

Once the egg whites start to brown along the edges, turn. At this point the bacon should be browned and crispy. Turn off its flame. Now that you have turned the egg whites, you can season to your taste, with a little salt, pepper and garlic powder.

Top each egg white with 1 slice of Cheddar.

Wait 1-2 minutes and turn off the flame.

Take the toasted muffins and place on a cookie sheet. Place 1 slice of the bacon on the muffin. Now place the egg white and cheese on top of the bacon. Continue the same process with the remaining muffins. Place in the oven.

Wait about 5 minutes or until the cheese has melted.
Remove from oven and plate.

Top each muffin with a slice of tomato and garnish with the fresh basil.

Serve the 2 halves side by side as an open faced sandwich.

Each ingredient will stand out on its own. It is absolutely delicious.

This is a treat to serve your friends or family on weekends or those special mornings. It’s easy, so satisfying and you will be asked to make it over and over. TIP: The Cheddar cheese makes the taste stand out. Don’t scrimp and use a low fat cheese. Since you are not using much, go for the real deal. It WILL be worth it!

In a large pot bring 4 quarts of water to a boil and season with salt. Once boiling, add the pasta and cook as per box directions.

Place the peas in a small sauce pan and fill with only enough water to cover the peas. Cover and simmer. Cook until the peas just start to boil, then set aside for 5-10 minutes.

Using the cooking spray, coat a large skillet and set at medium heat. Add the shredded chicken and spread out over the skillet. Season with the garlic and basil, turning to ensure the chicken is no longer pink and cooked evenly, but not to overly brown.

Drain the pasta in a colander and set the pot back on the stovetop, at a simmer. Add the cream of mushroom soup and chicken stock and stir while it combines for 3-4 minutes.

Now add the drained pasta and slowly combine as to not break the shells. When thoroughly mixed, add the chicken and combine as well. Add the peas and 1-2 tablespoons of the grated cheese and continue to combine.

Using a spoon or spatula, transfer the mixture into a glass casserole dish and spread out evenly. Top with the remaining grated cheese and place in the oven for 20 minutes, or until nice and bubbly.

This is a quick, yummy, and thoroughly satisfying dish that won’t break the bank. It’s a veggie, a pasta, and protein casserole that is on the lighter and healthier side.

In a bowl, add the eggs, dill, seltzer, sugar, salt and pepper, then whisk until combined.

Now add the matzo meal and chive mixture and thoroughly combine.

Cover well and refrigerate for at least 1 hour, but not to exceed 8 hours.
After matzo meal is refrigerated, bring a large pot of salted water to a boil. Form the matzo mixture into 6 equal parts.

With wet hands roll each part, using your palms, into a ball.

Place in the water using a soup spoon. Use an oven mitt when placing matzo the balls in the boiling water to avoid getting burned. Repeat this process till all of the balls are in the water.

Reduce heat to a simmer, cover and cook until tender and plump for about 1 hour.

Add to any kind of chicken broth; however they are great if served in our delicious chicken soup . For our chicken soup recipe, click here:

http://recipes411.com/larrys-chicken-soup/

Clean and cut the vegetables as per the directions listed under ingredients.

When preparing the turnip, first cut off the top and bottom then peel like a potato.

Fill a large stockpot – with removable colander, with the 1 gallon of water and the chicken stock. NOTE – If your stockpot does not have a removable colander, use a second stockpot and strainer. Add the onions, celery, carrots, turnips, parsley, dill and bay leaves and bring to a full boil. Cook for 1 hour allowing the herbs and vegetables to incorporate into the broth.

Being careful, remove the colander and take out the carrots, celery, and turnips. Discard the rest.

Cut the cooked veggies about a half inch thick. When cut return to the broth.

Add your mixed vegetables to the broth and stir.

After adding the mixed vegetables, slowly add your chicken.

Bring to a full boil.

Now reduce to a simmer and cover. Cook for an additional hour allowing the chicken to cook into the broth.

While still simmering, add the pasta to the soup.

Cook for an additional 15 minutes stirring occasionally.

Enjoy.
Tip: You might want to add some Oyster crackers for a little crunch.

This can be a great dish by itself, but adding Matzo balls takes it to another level. For our Matzo balls recipe, click here:

http://recipes411.com/lilys-matzo-balls/

Dredge the seasoned cutlets into the flour, then the egg wash, and then the bread crumbs, shaking off any excess after each dredging. You may need to add more flour, another egg or more breadcrumbs, depending on the size of your cutlets.

Place all of the coated cutlets onto a large plate and place into the refrigerator for at least 30 minutes. This will help the coating adhere better.

Heat the oil and the butter in a large skillet on medium high heat.

Working in batches so not to overcrowd the skillet, saute the cutlets for 3-4 minutes on each side, until golden brown. Again, you may need to add a little more oil and butter, if needed.

Remove the cutlets from the skillet and place them on a ovenproof plate or cookie sheet and keep them warm in a 170 degree oven.

Serve the schnitzels with lemon wedges.

Tip: This is the basic recipe for Schnitzel, which traditionally uses veal, but it can also be made with thinly sliced chicken, turkey or pork.

Combine all of the above ingredients into a medium mixing bowl.

Whisk thoroughly till mixture is combined.

Refrigerate until ready to serve.

Tip: This can be made ahead and refrigerated for a few days in an airtight container.

Cut the green beans and assorted peppers into 1- 2 inch strips. It is visually nice to combine at least 2 different color peppers in the salad.

Fill a medium sauce pan with water and bring to a boil. Place the beans and peppers into the boiling water and blanch for 4 minutes.

When done, drain and place into a shallow bowl filled with ice water and let chill for 5-10 minutes to enhance their natural colors. Drain, remove any ice, and place into a large bowl.

For the dressing, combine the ingredients in a small bowl and mix well. Evenly pour the dressing over the bean salad mixture. Be sure to incorporate mixture carefully as to not break the beans into small pieces.

Let the salad sit for at least 30 minutes before serving. This allows the dressing to absorb into the beans.

Right before serving, sprinkle bacon bits over the mixture and toss lightly.

Best if served at room temperature, but can also be served refrigerated.

Coat a 9×12 baking dish with 1 tbs of olive oil, set aside. Pre-heat oven to 450 degrees.

FOR THE POTATOES
In a medium sauce pan fill with 2 quarts of water and bring to a boil.
Add the potatoes and boil for 10 minutes.
After boiling, drain the potatoes and let cool for approximately 10 minutes.
Cut the potatoes in half and place skin side up on a board.
Lightly spray the potato skins, turn, as you place side by side in the baking dish spraying once more.
One by one season the potatoes with the paprika, garlic, cayenne pepper & Montreal steak seasoning.

FOR THE VEGGIES
Take the cauliflower and broccoli and cut into florets. Then place in a large bowl.
Add the sliced carrots and combine all the veggies. Set aside for now.

Place the butter in a microwave safe dish and warm just enough to melt the butter.
Add 1 tablespoon of olive oil & minced garlic and combine.
Now pour the mixture over the bowl of veggies and coat evenly.
Take the veggies and place them next to the potatoes on the baking dish.

Bake for 20 minutes stirring & turning once.
Remove from oven, coat evenly with the grated cheese and place back in oven for 3-5 minutes.