I'm always looking for more egg dishes since we usually have an abundance.  This is a yummy omelet.

Cherry Tomato & Portobello Omelet

Ingredients

1	tsp. butter
1	cup thinly sliced baby portobello (cremini) mushrooms
2	cherry tomatoes, quartered
2	EGGS
2	Tbsp. ranch dressing
1/4	cup shredded Cheddar cheese (1 oz.)
1	Tbsp. chopped fresh parsley

Directions

Step 1	HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. ADD mushrooms; sauté until tender, 4 to 5 minutes. ADD tomatoes; sauté until heated through, 1 minute. REMOVE from pan; keep warm.
Step 2	BEAT eggs and dressing in small bowl until blended. HEAT omelet pan over medium-high heat until hot. POUR IN egg mixture. Mixture should set immediately at edges.
Step 3	GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
Step 4	When top surface of eggs is thickened and no visible liquid egg remains, PLACE mushroom filling on one side of the omelet; sprinkle with cheese and parsley. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Squash and Ravioli Bake

This is Jeremy's new favorite pasta bake.  It's quite tasty!  It's from Simple and Delicious, but they called it Stacked Vegetables and Ravioli... or something like that...

Squash and Ravioli Bake

6 ServingsPrep: 20 min. Bake: 30 min. + standing

• 2 yellow summer squash
• 2 medium zucchini
• 1 package (12 ounces) refrigerated cheese ravioli
• 1 cup ricotta cheese
• 1 egg
• 1/2 teaspoon garlic salt
• 1 jar (24 ounces) marinara or spaghetti sauce
• 10 fresh basil leaves, divided (or sub dried)
• 3/4 cup shredded Parmesan cheese

• Preheat oven to 350°. Using a vegetable peeler, cut squash and
• zucchini into very thin lengthwise strips. In a Dutch oven, cook
• ravioli according to package directions, adding vegetable strips
• during last 3 minutes of cooking.
•  
• Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic
• salt; set aside. Drain ravioli and vegetables.
•  
• Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish.
• Layer with half the ravioli and vegetables, half the ricotta
• mixture, seven basil leaves and 1 cup marinara sauce. Layer with
• remaining ravioli and vegetables and marinara sauce. Dollop
• remaining ricotta mixture over top; sprinkle with Parmesan cheese.

• Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or  until cheese is melted. Let stand 10 minutes before cutting. Thinly
• slice remaining basil; sprinkle over top. Yield: 6 servings.

Berries with White Chocolate Sauce

Mmmm....this is a super easy and delectable dessert.  I didn't buy blackberries because they weren't on sale but I had the rest, and I just used a whole container of strawberries since I didn't have the blackberries.  This was originally called "Frozen Berries with Hot White Chocolate Sauce" but we had extra sauce and I ate it cold over fresh raspberries and it's just as delectable.  Plus, the sauce thickens as it cools, so it coats the berries more.  So I guess you'll have to decide whether you're in the mood for sauce that's warm or cold, over fresh or frozen berries.  : )

Berries with White Chocolate Sauce

6 oz. fresh blackberries
6 oz. fresh blueberries
6 oz. fresh raspberries
1 container fresh strawberries, halved or quartered
8 oz. heavy whipping cream
1 vanilla bean, split lengthwise
8 oz. good-quality white chocolate, finely chopped (we used Ghirardelli white melting chocolate)

Arrange all berries in a single, well-spaced layer on a baking sheet.  Cover with plastic wrap and freeze 2 hours or until berries are frozen.  (Or, if you're lacking extra freezer space like I am, I just put the berries in a Ziploc and tried to put them in the freezer in as flat a space as possible.)
When berries are frozen, make the sauce:
Place cream in a medium heavy saucepan.  Using a small sharp knife, scrape seeds from vanilla bean into cream, then add bean.  Bring cream to a near simmer over medium heat.
Place chocolate in a bowl and pour hot cream mixture over chocolate.  Discard vanilla bean.  Lt stand for 5 minutes to allow chocolate to melt slightly, then stir together until chocolate has melted completely and sauce is smooth.
Put berries in  individual serving bowls and pour hot sauce over.  Serve immediately.

Recipe from dashrecipes.com

Honey-Rosemary Pork Chops

We had these with the lemon-garlic broccoli.  Delish!  I didn't buy fresh rosemary, I used dried crushed rosemary.  I let it sit for about 30 minutes to give the sauce time to soak up the flavor of the rosemary.  I do want to try it with fresh rosemary though. Mmmm..mm!

Honey-Rosemary Pork Chops

1/4 cup honey

4 Tbsp olive oil, divided

2 Tbsp chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Salt and freshly ground black pepper

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.

In a small bowl whisk together the honey, olive oil and rosemary. Transfer half to a large ziploc bag to marinate the pork chops. Reserve the remaining glaze to brush on the cooked chops.

Add the pork chops to the ziploc bag and let sit for 10-20 minutes.

Remove the chops from the bag and place on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.

 Turn the chops. Continue cooking until no longer pink in the middle. Remove the chops from the heat, brush

with more glaze, and set aside to rest for 5 minutes before serving.

Recipe altered slightly from plainchicken.com

Lemon-Garlic Broccoli

We all really liked this broccoli.  Except for Josh, but that's a given.
I substituted half of the butter for extra virgin olive oil.  You could just substitute all of the butter for olive oil and it would be even healthier, but I did like that little bit of buttery flavor with the lemon.  : )

Lemon-Garlic Broccoli

2 bunches broccoli
1/4 cup butter
2 cloves garlic, finely minced
1 t salt
1/2 t pepper
2 T fresh squeezed lemon juice

1. Place bunches of broccoli in a steamer basket inside a medium-size pan with no more than 2 inches of boiling water over high heat. Cover and steam for about 3 minutes, until barely tender. DON’T overcook!
2. In the meantime, melt butter in a large pan. Add finely minced garlic and sauté for about 3 minutes. Remove from heat, add salt, pepper, and fresh squeezed lemon juice.
3. In a bowl, gently toss ingredients. Eat immediately!

Recipe from http://www.raisingjane.org/journal/6898

Ginger Beef Stirfry

This was originally called Ginger Beef, Mushroom & Kale Stir-fry but I felt that that was too long...one of those silly recipe names that have to include every ingredient in the recipe.  Ya know what I mean?  So I'm just calling this Ginger Beef Stir-fry.  : ) I didn't use the shiitake mushrooms because they were expensive.  I bet they'd be delicious though.  I also used London broil instead of flank or sirloin, because that's what I had on-hand.

Ginger Beef Stir-Fry
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes

Ingredients
Marinade Ingredients:
1/3 cup soy sauce
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
Stir-Fry Ingredients:
2 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces button mushrooms, halved
4 ounces shiitake mushrooms, halved (optional)
4 cups chopped kale
2 green onions, thinly sliced
Method
To Make The Marinade:
Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add
in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
To Make The Stir-Fry:
Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade
with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the  sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in
kale and the steak, and toss to combine.  Cook until the kale is softened and wilted.
Serve immediately over rice or quinoa, garnished with chopped green onions.

Altered slightly from gimmesomeoven.com

Almond and Oat Granola Bars

These are so addicting.  Ady and I ate half of them in one day - so I probably shouldn't make them very often haha!
This is slightly altered from www.yummyhealthyeasy.com/

I will say that mine were really sticky and they didn't really stay in "bar" formation after I took them out of the pan but her's appeared to.   Definitely yummy though.

Almond and Oat Granola Bars

Author: Jen Nikolaus

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 10 bars

Simple granola bars with oats, almonds and coconut with a delicious chocolate & Nutella drizzle on top.

Ingredients

• 2 cups old fashioned oats
• ½ cup shredded coconut
• ½ cup sliced almonds
• 2 Tbsp. ground flax seed
• ¼ cup brown sugar
• ½ cup agave
• 2 Tbsp. coconut oil
• 2 tsp. vanilla extract
• ½ tsp. salt
• dark chocolate chips
• Nutella

Instructions

1. Spray an 8x8" dish with cooking spray. Preheat oven to 325º F.
2. On a baking sheet, spread out oats, flax seed and almonds. Place in the oven and toast for 15-18 minutes or until golden brown (not burned!).  On toaster oven sheet, toast coconut until golden brown (don’t try to toast everything together – the coconut browns much more quickly than the oats and almonds).
3. In the meantime, combine the brown sugar, agave, coconut oil, vanilla and salt in a medium sized saucepan. Cook over medium heat until the brown sugar has completely dissolved.
4. Pour toasted oat mixture into saucepan with brown sugar mixture and stir together until every morsel is coated and combined.
5. Pour into prepared baking dish and press down so it's even on top and push down to make it stay together. Let cool completely.
6. When cooled, cut into bars. Melt some dark chocolate chip in a small bowl. Stir and then add in some Nutella (I eyeballed the measurements). Lightly drizzle over granola bars and enjoy!