The menu-
Mushrooms stuffed with spinach
Eggs and salmon with asparagus & red pepper
Granola cups with yogurt & fruit
Mini huevos rancheros using quail eggs
Mini huevos rancheros using quail eggs
small corn tortillias
quail eggs
vegetarian refried beans
salsa
a very small amount of cheddar cheese
Put about a small amount of beans on each tortilla. Make a hole in each mound of beans. Crack eggs into each hole. Bake for about 4 minutes or until eggs are set. Garnish with salsa and cheese.
Eggs and salmon with asparagus & red pepper
8 eggs
8 oz of salmon
1 package of frozen asparagus
1 red pepper
garlic
pepper
thyme
basil
olive oil
Sauté in about a tablespoon of olive oil red pepper, garlic, and spices about 2 minutes later add the salmon. When the salmon is half way cooked add the asparagus. Cook until asparagus is hot and salmon is cooked through. Divide the mixture between 12 muffin tins. I use the square ones just because I like the way it looks. Beat eggs with some water. Divide over the mixture. Bake until eggs are set about 12 minutes.
Granola cups with yogurt & fruit
This is the only recipe I did not make up. I got the recipe from here-
http://www.mommiecooks.com/2012/01/09/granola-bars/
Stuffed Mushrooms
12-large mushrooms
1 package of frozen spinach
1 cup of TVP prepared according to the package
olive oil
¼ cup chopped onion
fresh garlic minced
1 vegetable bullion
sage
brown sugar
clove
black pepper
red crushed pepper
Bake the mushroom caps for about 10 minutes. In about a tablespoon of olive oil add garlic and onion. Cook until onion is done. Add the TPV and spices (I don’t measure things so you’re gonna have to guess). Add spinach cook until heated. Stuff into caps and bake for another 10 minutes.
