I almost never eat breakfast in the morning, which is a really bad habit to get into. I usually never have time, or I just don’t know what to make. Breakfast is one of the most important meals of the day because it jump starts your metabolism. Here is a delicious recipe for a quick and easy breakfast meal.
Better Bacon-Egg-and-Cheese Sandwich
- 2 slices Canadian bacon (or whatever you prefer)
- 2 slices whole-wheat bread, toasted
- 1 large egg plus 1 large egg white, lightly beaten
- Salt and pepper
- 1/2 medium tomato, sliced
- 1 tablespoon fresh goat cheese (or any type of cheese that you like)
1) In a medium non-skillet, cook bacon over medium until warmed through, 2 minutes.
2) Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes.
3) Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper.
4) Spread goat cheese on remaining toast, and sandwich.
Obviously, you can switch up the ingredients to fit your preference! Finished product:
I got this recipe from : http://www.marthastewart.com/907425/better-bacon-egg-and-cheese-sandwich?center=277005&gallery=274372&slide=907425
Check out more quick and easy breakfast recipes here: http://www.marthastewart.com/274372/quick-and-easy-breakfast-recipes/@center/277005/back-school#907425
I thought because I’ve posted a lot of entree meals, I should post more desserts as well because who doesn’t love dessert! Here’s a video to the recipe of my favorite dessert. I hope you love it as much as I do!
Since I am in Poland right now and I had the most delicious pierogies I have ever had in my life, I wanted to find an easy recipe I could use when I get home, and to share here!
*Makes 60 pierogies… see bottom of the post for more information*
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- onion salt to taste (optional)
- salt and pepper to taste
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Seems simple enough right? Although you might be thinking this doesn’t sound cheap at all, if you think about it, it really does save you money in the long run. If you choose the make the amount this recipe is for (which is 60) you can save them and eat them later! My friends mom makes a huge batch of them every year and freezes them to eat later. In the long run, this might save you a lot more money then having to buy ramen noodles in bulk.
If you do not want to make this many pierogies, then go to the website below where I found the recipe, and change the serving size to get the correct measurements for the ingredients.
Are you sick of eating boxed easy mac? Macaroni and cheese was one of my favorite meals when I was a child and now that I’m in college I always go to buy Kraft Easy Mac’s to make for my dinner. Surprisingly, I find that it’s a little cheaper to make from scratch for the mere fact that I can buy most of the ingredients in bulk, and it will last me for quite a while. Although it’s not the healthiest meal, most college students go straight for it because it’s so easy. Here is a great recipe for Macaroni and Cheese that is simple, and even affordable.
Macaroni & Cheese
- Plain flour
- Boil some water and when the water is boiled put in the macaroni (how ever much of it that you want) and leave for 10 mins.
- While waiting for the water to boil/ macaroni to cook, in a pan melt a nob or two of butter.
- Add a splash or so of milk so that the melted butter and milk is nice and liquidy.
- Add some grated cheese, enough cheese that when it melts into the milk/butter consistency it gets quite thick.
- Add like a teaspoon or so of plain flour. Again just enough to make the mixture fairly thick.
- Have a little taste, add some more cheese if the mixture needs it to make it either more cheesey or thick. If you add too much then just add some more milk or butter. If its still not thick enough however just put in a little bit more flour. Basically add however much of everything to create the thickness/texture that you desire.
- When the pasta is done drain the water and mix in with the sauce.
Some people do enjoy baked mac and cheese so to do this put mac and cheese in an oven proof dish and bake until the top goes crispy brown.
pepper (as in salt ‘n’ pepper) to calm the cheesey flavour.
Ketchup – cheese and tomato – the best ever combination.
Yummy! Enjoy 🙂
For more information on where I got this recipe and about it click here: http://studentrecipes.com/recipes/vegetarian/macaroni-cheese/