This week Favorite Ingredients Friday is featuring a Vegetarian Edition recipe exchange! Our family loves eggs and egg bakes. This is a dish we’ll eat at any meal. Enjoy!

Cheesey Vegetable Egg Strata

Ingredients:
3-4 cups of day old bread - torn into 1″ pieces
1 medium tomato, chopped
5 mushrooms, sliced
1 cup baby spinach, steamed
4 asparagus spears, steamed
6 eggs
2 cups milk
1/2 tsp. dried mustard
Salt/pepper
1 cup cheddar cheese, shredded

Instructions:
Spray 1 qt. baking dish with Pam. Line with bread and top with vegetables. In another bowl, mix eggs, milk, mustard and salt and pepper. Pour over bread and vegetables. Top with cheese and bake uncovered at 400 degrees for 45 minutes.

* This recipe is easy to play with, substitute away!

For more great recipes check out Overwhelmed With Joy’s site!

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Today I am sharing a recipe for Bacon Feta Stuffed Chicken.  The picture is from last night’s dinner.  We had fettucini noodles and california blend vegetables with it, it was tasty!  We hope you will enjoy it too.

Bacon Feta Stuffed Chicken

1/4 cup crumbled cooked bacon

1/4 cup crumbled feta cheese

4 boneless, skinless chicken breast halves

2 cans (14.5 oz. each) diced tomatoes

1 tsp dried basil

1 - In small bowl, combine bacon and cheese.

2 - Cut a pocket into each chicken breast (do not cut all the way through).  Fill each with 1/4 of the bacon and cheese mixture.  Pinch shut and secure with toothpicks.

3 - Place chicken in 9 x 13 pan (greased).  Top with tomatoes and sprinkle with basil.

4 - Bake at 350* for 1 hour or until chicken is cooked through.

 Per serving:  221 cal, 33 g protein, 7 g carb, 5 g fat, 2 g sat fat, 82 mg chol, 2 g fiber, 480 mg sodium

For more great recipes check out Overwhelmed With Joy’s site!

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Today I am sharing a 4 ingredient recipe for Bits of Sunshine Biscuits. They make quick, easy and yummy biscuits for a wonderful bread to add to any meal. I got this recipe from my friend Kate. Enjoy!

Bits of Sunshine Biscuits

1 c. margarine, melted 1 c. sour cream

8-oz. pkg. shredded Cheddar cheese 2 c. self-rising flour

Combine margarine and cheese; set aside to cool for 2 minures. Add sour cream; stir in flour. Fill greased mini muffin tins 2/3 full; bake at 350* for 20 to 25 minutes. Makes about 4 dozen.

For more great recipes check out Overwhelmed With Joy’s site!

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Today I am sharing a recipe for Lime Chicken Tacos. A quick easy recipe for a mexican night. We love the hint of lime. Enjoy!

Lime Chicken Tacos

1 1/2 pounds boneless skinless chicken breasts

3 tablespppons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas (6 inch), waqrmed

Sour cream, shredded cheddar cheese, and shredded lettuce, optional.

Place the chicken in a 3 qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

1 taco (prepared with fat-free tortilla; calculated without sour cream and cheese) equals 148 calories, 2 g fat, 31 mg cholesterol, 338 mg sodium, 20 g carbohydrate, 2 g fiber, 15 g protein.

For more great recipes check out Overwhelmed With Joy’s site!

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