Sunday

It is going to take a few days to adjust to the time change. I woke up this morning thinking it was 8am, but I forgot to set the clocks an hour ahead last night, so it was 9am. I immediately jumped out of bed, only to find all of my children still sleeping, so I went into the kitchen and made breakfast for everyone. My parents and my brother came for both breakfast and dinner, which was nice. Here is what I cooked up at Sara's house for our Sunday meals. I hope everyone has a great week.

I made ham and egg cups for breakfast . They are only 100 calories and they taste  delicious.

Peach crumble with vanilla ice cream , sprinkled with cinnamon sugar for dessert. I am posting dessert before dinner. This recipe is great because you can make this crumble for basically any fruit. It tastes great with apples or blackberries too.

Here are the fresh brussel sprouts I cooked with butter and garlic. They look so pretty, and remind me of Spring.

Herb crusted chicken breast, sauteed brussel sprouts, and au gratin  scalloped potatoes.  

Peach Crumble

4  cups of sliced peaches, fresh or canned (if canned then drain first)
1/4 cup flour plus 1 tbsp
1 cup of rolled oats, not quick cooking
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
5 tablespoons unsalted butter, softened
ice cream for serving

Preheat oven to 350 degrees. Combine the peaches with the one tablespoons of flour in a 9 inch pie plate, then sprinkle with cinnamon sugar. Combine the rest of the ingredients (except the ice cream)  together in a mixing bowl, using your hands to form pea sized crumbles. Sprinkle the mixture over the fruit. Bake for 40 minutes or until the fruit juices are bubbling. Serve warm with ice cream.

Ham and Egg Cups

12 round thinly sliced pieces of deli ham (I use Castle Honey Ham)
12 eggs
salt and pepper to taste
cheese of your choice ( I use sharp cheddar)
green onions for garnish

Preheat oven to 400 degrees. Spray 12 muffin cups with cooking spray. Place the slices of ham into each muffin . Crack an egg into each cup lined with ham. Add salt and pepper. Place in the oven for
12 minutes. Remove from oven during the last 3 minutes and sprinkle with cheese, then place them back in the oven for the remaining time. Remove from oven and garnish with green onions. Enjoy.

Sauteed Brussel Sprouts

10 to 15 brussel sprouts, halved.
1 cup of chicken broth
5 cloves of fresh garlic
4 tablespoons of butter
salt and pepper

Pour chicken broth into a deep skillet and then add brussel sprouts. Cook in broth until soft. Remove from skillet. Place butter and fresh chopped garlic in a skillet and saute. Add the brussel sprouts to the garlic and butter, cook on low to medium heat for about 5 to 8 minutes. Sprinkle with salt and pepper, then serve.

Herb Crusted Chicken
6 to 8 boneless skinless chicken breasts
2 hidden valley ranch packets
5 eggs
2 packages herb seasoned croutons

Preheat oven to 375 degrees. Whisk the eggs in a bowl and then transfer to a pie place. Blend the croutons in a food processor until they become like bread crumbs. Place the crumbs in another pie plate and then combine with the ranch packets. Place each piece of chicken in the eggs, coating both sides and then roll the chicken in the crumb mixture. Repeat this with each piece of chicken. Spray a baking sheet with cooking spray and then lay the chicken breasts on the pan. Place in the oven and cook for approximately 45 minutes or until chicken is cooked through.