f o o d
| e v e r y d a y e a s y
F r i z z l e d E g g s
o v e r G a r l i c
S t e a k & M u s h r o o m H a s h
STA R T TO F IN IS H 30 m in u te s
BUDGET $ 2 .2 5 p e r s e rv in g
V e g g i e
G r i l l e d C h e e s e
s t a r t
t o
f i n i s h
20 m in u te s
B U D G ET $ 2 .3 2 p e r s e rv in g
2
T b sp . vegetable oil
2
cu p s fro zen diced h ash b ro w n potatoes w ith
o n io n s and peppers
1
8
-o z. pkg. slice d fre sh m ush ro o m s
4
3 - to 4 -o z. th in b reakfast steaks
4
to
6
clo ves g a rlic , th in ly slice d
4
eggs
2
cu p s ja rre d p ickle d vegetable m ix
(g ia rd in ie ra )
3
cu p s packed fre sh b ab y sp in a c h leaves
6
oz. fre sh m o zza re lla cheese, chopped
V
2
cup o il-p acke d d rie d tom atoes, snip p ed
1
tsp . fre sh chopped or d rie d m in ce d g a rlic
Vz
tsp . gro und pepper
12
slic e s w hole g ra in b read, toasted
F re sh tarrag o n (op tio nal)
1 . In a 12 -in ch skillet, heat 1 tablespoon oil. Cook
potatoes and m ushroom s, covered, over m edium -high
heat for 10 m inutes. S tir occasionally. Remove from
skillet; cover to keep warm .
2 . Sp rin kle steaks w ith
salt
and
pepper.
Heat
rem aining oil in skillet. C o o k steaks and garlic for
3
to 4 m inutes, tu rn in g once, u n til desired doneness.
Remove from skille t; cover to keep w arm .
3. Add each egg to the hot skillet; sprinkle
sa lt
and
pepper.
Cook to desired doneness. Place potatoes,
steaks, and eggs on plates. Sp rinkle fresh tarragon.
M akes 4 servings.
e a c h
s e r v i n g
324 cal, 1 5 g fa t, 2 5 8 m g ch o l, 3 9 7 m g
so d iu m , 17 g ca rb , 2 gfib er, 2 9 g p ro .
ADD FLAVOR Mix sour cream, a bit of jarred
horseradish, and a pinch of fresh snipped herbs
to top the hash.
1. R inse and d ra in the pickled vegetables w ell. In a
large m icrow ave-safe bow l, com bine all ingredients
except the bread. M icrocook, uncovered, for about
2
m inutes or ju st u n til the m ixtu re is w arm , the
spinach is w ilted, and the cheese is b eg inn in g
to melt.
2. T o assem ble sandw iches, layer h a lf o f the cheese
and vegetable m ixtu re on four slices of bread. Add
another slice o f bread and top w ith the rem ain in g
cheese m ix tu re and another slice o f bread. Slice
diagonally across. M akes 4 servings.
e a c h
s e r v i n g
359 cal, 14g fa t, 3 0 m gchol, 782 m g
sodium , 42 g curb, 7 gfiber, 1 7 g p ro .
SERVE WITH Crisp veggie chips, such as a mix of
sw eet potatoes, beets, carrots, parsnips, and
other root vegetables. ■
8 8
BETTER HOMES AND GARDENS | JANUARY
2011
| BHG.COM
