English Muffin Breakfast Pizza

Ingredients:
4 eggs

1/4 cup milk

Dash of salt

Dash of pepper

2 tsp canola oil

1/2 medium onion, chopped

1/2 red bell pepper, chopped

2-4 slices deli ham, chopped

1/2 cup shredded Cheddar cheese 

2 whole wheat English muffins, split, toasted

In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.

In nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. 

Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.

Spoon egg mixture evenly over muffin halves.

Easy Crock-pot Stuffed Bell Peppers

Makes: 6 servings
Cook: 3 hours (High) or 6 hours (Low)

Ingredients

6 red or yellow bell peppers 

11/2 pounds lean ground beef

1 can (11-ounce) Mexican-style corn

1 can (7-ounce) sliced ripe olives

1 cup shredded Mexican cheese blend

1/2 cup converted rice

1 packet (1.0-ounce) low sodium taco seasoning

1 can (103⁄4-ounce) condensed tomato soup

1 can (10-ounce) diced tomatoes

1/4 cup shredded Mexican cheese blend

Directions
Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4- to 5-quart slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1⁄4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Pepper-Peach Chicken Skewers

24 small wooden skewers (6 inch)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp minced garlic, reconstituted
1 tsp ground black pepper
¾ tsp ground cumin
4 boneless skinless chicken breasts, cut into cubes
2 firm ripe fresh peaches, pitted, cut into cubes

Soak wood skewers in water for 10 minutes
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade.
Toss chicken cubes in marinade, cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on broiler pan.
Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange on platter and serve immediately.

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