Quick Curry Breakfast Pitas

I saw this basic idea in a Racheal Ray magazine and tweaked it since my family is into curry. You can leave it out and only use salt and pepper or sub in any other curry you have on hand. Experiment!

1 Tbsp butter
6 eggs
1 tsp red curry paste (or other curry powder)
dash salt
1/4 c shredded white cheese (mozzarella or queso fresca)
2 8" pitas
1/2 c plain yogurt (I like Greek)
1 tsp lemon juice
1 clove garlic, minced
1 tsp chopped parsley or cilantro

1) Make yogurt dipping sauce: combine garlic, yogurt and lemon in a small bowl and set in refrigerator to blend.
2) Make eggs: melt butter in a small pan, add curry and heat until fragrant. Crack eggs into pan and scramble with the spatula, so there are still unscrambled whites. Season with salt and sprinkle with cheese.
3) Assemble pitas: heat pitas in microwave for 15 seconds each. spread half the yogurt sauce inside each pita, fill with the egg and cheese mixture and top with herbs. Serve with remaining yogurt sauce for dipping.

Makes 2 pitas

Coconut Waffles with Strawberry Syrup

Super amazing yet simple breakfast from Better Homes and Gardens! It's pictured with chocolate syrup and almonds, and has flake coconut in the batter; but since I don't like flake coconut and prefer fruity breakfast fare, I altered the recipie a bit. You can do any fruit syrup, we thought pineapple would be a fun one to try!

1 3/4 c flour

2 Tbsp sugar

1 Tbsp baking powder

3 eggs

1 14 ounce can unsweetened coconut milk

6 Tbsp melted butter

*optional 3/4 c shredded coconut


1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. Pour 12 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Cajun Chicken Pasta

Ingredients:
3/4 lb. Penne Pasta (cooked al dente)
3 Lg. Chicken Breasts (brushed with olive oil and cajun seasoning.  Grilled and sliced into small strips)
Bacon (cooked and crumbled)
2 Tb. Olive Oil
1 Red Bell Pepper (sliced small)
20 Mushrooms (sliced)
3 Green Onions (sliced)
2 C. Heavy Cream
1/2 tsp. Dried Basil
1/2 tsp. Black Pepper
Parmesan Cheese

Instructions:
Pre-slice all veggies and cook bacon before you start cooking. 
Prepare chicken and noodles.  While pasta is cooking, add olive oil to large pot.  When hot, add veggies and saute 4-5 min.
Reduce heat, add cream and seasonings.  Simmer on low 5 minutes.
Carefully add chicken and pasta just prior to serving.
Serve with parmesan cheese.
*if it's too runny, you can add a flour/milk mixt. to thicken.

This makes a lot.  I would say it serves about 6-8.  It's soooooo yummy!