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Recipes
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Southwest Omelet
Ingredients:
3 large eggs
2 ounces [57 g] Monterey Jack or Pepper Jack cheese, shredded,
divided
1 tablespoon (15 ml) water or milk
2 tablespoons (30 ml) finely chopped red bell pepper, divided
2 tablespoons (30 ml) finely chopped scallions, divided
Salt and pepper to taste
1 teaspoon (5 ml) butter
Directions:
Place eggs, half of the cheese, water or milk, half of the red pepper,
half of the scallions, salt and pepper into stainless steel container.
Mix on low speed until well blended, about 15 seconds. Heat butter
in a skillet over medium heat. Pour egg mixture into skillet. Cook
until set; then flip over. Sprinkle remaining cheese, red bell pepper,
and scallions on one half of the omelet and fold. Cook until cheese is
melted.
Serves: 1–2
Tomato-Basil Soup
Ingredients:
1/4 cup (59 ml) chicken broth
1/4 cup (59 ml) half and half
1/2 cup (118 ml) canned tomato puree
1/2 teaspoon (2.5 ml) sugar
1/8 teaspoon (0.6 ml) dried basil
1/8 teaspoon (0.6 ml) garlic powder
1/8 teaspoon (0.6 ml) onion powder
Salt and pepper to taste
Pinch crushed red pepper, optional
Directions:
Place all ingredients into stainless steel container in order listed. Mix
until desired consistency is reached. Add soup to a small saucepan
and heat until simmering. Serve hot.
Serves: 1–2
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