Turn oven on broil. Combine eggs, cheese, pepper and salt with a fork. Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add broccoli and ham and saute for 2-3 min. Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom. Place in oven and broil for another 5-6 min, until fully set and fluffy.
1/4-1/2 c broccoli, steamed, chopped (organic, frozen)
1/4 c cheddar cheese (raw)
Heat a skillet over medium heat. Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy. As the butter starts to lightly bubble, pour the eggs into the skillet. I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set. Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it. Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol). Slide onto a plate and serve.
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
Shredded cheese (I use raw cheddar, Angela omits the cheese most of the time)
Toppings of choice (we used pepperoni, sausage, pineapple, ham, mushrooms, celery and onions)
Once the crusts are par baked (you can do this at 350º until no longer doughy on top) remove from oven and top with sauce, toppings and cheese and return to oven and bake at 400º Until cheese is starting to turn lightly golden.
whatever filling you like (we used pepperoni, Parmesan, banana and bell peppers)
Put all ingredients for crust in bread machine on the dough setting in this order: water, salt, flour, yeast. (or mix by hand) After dough cycle is complete (or all ingredients are mixed), take it out, knead and let rest for 10 min.
Then divide into 16 balls and roll each one out.
Put in your spaghetti sauce, cheese and favorite calzone filling, fold over, press shut and bake at 375º for 25 min or until crust is golden brown.
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if I don’t make my own)
for this)
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Homemaker Gone Natural 