Bacon, Egg and Spinach Breakfast Stacks

Ingredients


6 cup(s) uncooked bliss potatoes, baby-variety (about 12 oz)
9 oz fresh spinach, baby-variety (about 1 1/2 cups after cooking)
1 cup(s) part-skim ricotta cheese
2 large egg(s), beaten
2 Tbsp chives, fresh, chopped
6 slice(s) uncooked Canadian-style bacon, quartered
1 cup(s) low-fat shredded Cheddar cheese


Instructions

Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.

Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.

Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.

In a small bowl, combine ricotta cheese, eggs and chives.

Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.

Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving

Ham, Apple and cheese

Ingredients


1 sliced Granny Smith apple
1/3 cup mayonnaise
8 slices sharp cheddar  cheese
8 slices sourdough bread
4 slices fully cooked ham
1/4 cup butter, softened

Directions

 Spread bread with mayo. Layer a few slices of apple, a slice of ham and another slice of cheese on four slices of bread; cover with remaining bread.

Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted. Yield: 4 servings

Pillsbury Cheeseburger Pizza

INGREDIENTS


1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 tablespoon yellow mustard
4 slices crisply cooked hickory smoked bacon, chopped
1 1/2 cups shredded American cheese (6 oz)
1 cup shredded lettuce
1/2 cup chopped tomato.

DIRECTIONS

1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 2 In 10-inch nonstick skillet, cook beef, onion and pepper over medium-high heat, stirring frequently, until cooked thoroughly; drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with bacon and cheese. 3 Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately. .Missing one of your favorite burger condiments? Add it to the topping mix..