Salad Eggs Chicks THM-S

Children love these little chicks and what better day to make them than the first day of Spring. These eggs bring a smile to everyone’s face at potlucks and picnics. 

Chick Eggs

  • 8 eggs
  • 3 tablespoons Duke mayonnaise
  • 1 tablespoon prepared mustard
  • 1 teaspoon cream
  • 1/8 teaspoon salt
  • paprika

Place eggs into a saucepan and cover with water. Bring to a boil, turn off heat and cover saucepan with lid for 10 minutes. Pour off hot water and add cold water and ice. Peel. Cut eggs in half and scope out yolks. Process yolks smooth in a food processor. Add mayonnaise, mustard, cream, and salt. Use either a small cookie scoop or pastry bag to fill eggs with yolk mixture. Sprinkle with paprika before serving. 16 salad egg halves or 8 whole salad chicks. THM S

To make baby chicks: cut the top 1/3 of the hard boiled egg off. Carefully remove the egg yolk. Process yolks as directed above. Pipe yolk mixture into the large white piece, mounding up to make a head for the eyes and beak. Add 2 whole cloves for the eyes and a carrot sliver for the beak. place the small white piece on top to look like a chick hatching.

**Instapot method to hard boil eggs. Place eggs on the metal rack in the Instapot. Add 1/2 cup water. Place lid on and set the timer for 3 minutes. Release pressure manually. Remove lid and place eggs in ice water.  Shell. 

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Egg Salad THM FP

What do you do when you really want egg salad on a toasted piece of sourdough bread but you don’t want a crossover? Low-fat cottage cheese and mustard blended together, mixed with diced hard boiled egg whites added just the right touch to make a Fuel Pull Egg Salad that not only tasted wonderful but tricked the eyes in looking like it was made with whole eggs. It was delicious served on toasted Sourdough bread with slices of tomatoes, onions, and lettuces leaves. Serving it on sourdough bread made my lunch a E from the carbs in the bread but it also can be served on lettuce leaves for a FP.

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Insta-Pot Taco Soup THM-E

Quick and easy meals — we all love them, don’t we? Mondays are hectic days for me as a mother of eight. My laundry room usually has this enormous mound of dirty wash waiting for my attention. Our family has come to expect simple meals and this is one of my favorites. Everything can be done in the Insta-Pot and all I need to do is add cornbread or a salad to finish out the meal. Any leftovers are saved for lunches the next day.

Taco Souop (1)
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No-knead Whole Wheat Sourdough Bread THM-E

Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon. I found my clay baker at a thrift store for just a few dollars and I love it.

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Cinnamon Oatmeal-THM-E

Oatmeal is a comfort food to me. As a young girl, my mother often made cooked cereal for breakfast because it was a very economical dish. My children prefer Baked Oatmeal but I still enjoy a simple bowl of oatmeal. It is so handy to keep a couple jars of these dry ingredients in my pantry and in a few minutes my breakfast is ready. This is just as easy as those bought packets of oatmeal but so much healthier. I hope you will enjoy it as much as I do.

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