Reesie's havarti cheese omelette

2 large eggs
1 large slice havarti cheese
2 handfuls fresh spinach
salt & pepper to taste

In a small frying pan on the stovetop, saute spinach in olive oil spray. Keep spinach in pan and add in whisked eggs. Cook over medium low heat. Add cheese on the top of the eggs as they cook. Leave eggs alone until they look done and cheese is melted. Season with salt & pepper at this point if desired. Flip over 1/2 of the eggs on top of the other half. You are ready to eat!

Serving Suggestions:
 - 1 slice of toast (I prefer rye toast if I have it.)
 - Sliced fruit
 - Add on hash browns or even a side of pancakes if you are really hungry
 - Sausage or bacon

Reesie's Pork chili

2 C. pork, shredded (use leftover boston butt pork roast)
1 can chili beans, do not drain 
1/2 can Bush's baked beans (I used leftovers from a previous meal)
1 C. beef stock
2 cans diced tomatoes
1/3 C. onion, diced
1/2 orange bell pepper, diced (use any color you have on hand)
1 T. taco seasoning
1/2 tsp. paprika
1/2 pkt. Mrs. Dash Chili Seasoning
1 tsp. cream cheese, green olive flavored

In a medium pan on the stovetop, saute onions and pepper in a splash olive oil. Add in pork, beans, tomatoes, beef stock, and all the seasonings. Let simmer for 15 min. and then mix in the cream cheese. Stir in the cream cheese well. 

Serving Suggestions:
 - Top with shredded cheese and crushed nacho chips. 
 - Top with sour cream and black olives.
 - Top with chopped cilantro.

Reesie's Berry Bananarama Smoothie

12 oz. pkg. Frozen mixed berries
1/4 C. Orange juice
1/3 C. Plain Greek yogurt
1/3 - 1/2 C. Rice Dream milk (or Almond milk works too)
1 frozen banana
1 T. Honey

Add all the ingredients to a smoothie mixer (like a ninja or magic bullet). Start blending. If too thick, keep adding more milk or orange juice until your desired consistency.

Reesie's Quiche Cups

1/2 medium red pepper, small dice
1/4 medium green pepper, small dice
1/4 medium onion, small dice
1 1/2 C. spinach, chopped
2 sheets puff pastry
1 C. diced ham
Dash garlic powder
Dash celery salt
Dash Nature's Seasoning blend
4 eggs, divided use
1/3 C. Half and half
1/4 C. Parmesan cheese
1/4 C. Swiss cheese
2-3 larger cherry tomatoes, sliced into 18 slices
1 T. Olive oil

Preheat oven to 400 degrees.  Spray cups in a muffin tin.

Sprinkle flour on your counter. Unfold puff pastry and roll out to a 12 inch square. Cut into 9 even squares. Press 1 square into each muffin cup making sure to have your points sticking up out of the tin.

Sauté vegetables in a pan over medium heat with 1 T. Olive oil. While sauting vegetables, put 4 pieces of ham in each pastry cup. When vegetables are soft, evenly distributed over the ham in each pastry cup.

Whisk together 3 eggs with half and half. Evenly distribute egg mixture across the cups. Sprinkle both cheeses evenly on top of egg mixture. Whisk last egg and using a pastry brush, brush on edges of pastry.


Bake for 18-20 minutes. At about 10 minutes, remove from oven and top with tomato slices. Place back in oven and bake until eggs are done.