Easy Poached Eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the French salad Lyonnaise, or sandwiches, or just served simply with toast and a little salt and pepper. Here are a few of our methods for how to poach an egg.

Easy Poached Eggs

• Cook time: 4 minutes

Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.

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Ingredients

• Fresh eggs
• 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)

Equipment needed

• Shallow saucepan with cover
• Slotted spoon

Method

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

Alternatively, the truly easiest way to make poached eggs is with an egg poacher.

Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.

EASY CROCKPOT POTATO SOUP RECIPE

EASY CROCKPOT POTATO SOUP RECIPE

Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

Bacon Cheeseburger Bake

Prep Time: 15 min
Cook Time: 40 min
Yield: 6 servings


This classic casserole dish is easily made with ground beef, potatoes, cheddar cheese and tomatoes.

What you'll need

• 1 (4.9 oz.) package Cheddar & Bacon Potatoes
• 2 tablespoons butter
• 2 cups boiling water
• 2/3 cup milk
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 3 tablespoons Tomato Ketchup
• 1/8 teaspoon pepper
• 1 medium tomato, sliced
• 3/4 cup shredded Cheddar cheese

How to make it

1. Heat oven to 400°F. In ungreased 8x8-inch glass baking dish, combine potato slices, cheese sauce packet, butter and boiling water. Mix well. Stir in milk. Bake 20 minutes.
2. Cook ground beef and onion in large skillet over medium-high heat, stirring frequently, until beef is browned and onion is tender. Drain. Stir in ketchup and pepper.
3. Remove baking dish from oven. Stir potatoes gently. Spoon meat mixture over potatoes. Top with tomato slices. Sprinkle with cheese.
4. Bake an additional 15 minutes or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.

Lighter Smokey Barbecue Pork Sandwiches

581 Fewer Calories
53 g Less Fat
Ingredients:
3 tablespoons packed dark brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 1/2-pound) pork tenderloin, trimmed of all visible fat
2 teaspoons canola oil
3/4 cup cider vinegar
1/4 cup ketchup
1/4 cup yellow mustard
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon onion powder
1/4 teaspoon ground red pepper
6 reduced-calorie hamburger buns
Coleslaw and pickles (optional)
Directions:
Preheat the oven to 450°F. Line a small roasting pan with foil and spray with cooking spray.
Combine 1 tablespoon of the brown sugar, the chili powder, paprika, cumin, and salt in a small bowl. Sprinkle the mixture all over the pork, pressing to adhere.
Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 5 minutes. Transfer the pork to the roasting pan. Roast until an instant-read thermometer registers 145°F for medium, about 15 minutes. Transfer the pork to a cutting board. Let stand 10 minutes.
Meanwhile, combine the vinegar, ketchup, yellow mustard, maple syrup, Worcestershire, dry mustard, onion powder, ground red pepper, and the remaining 2 tablespoons brown sugar in a small saucepan; bring to a boil. Reduce the heat and cook, stirring occasionally, until the sauce is reduced to 1 cup, 6 – 8 minutes. Transfer the sauce to a large bowl.
Thinly slice the pork across the grain. Add the pork to the sauce in the bowl and toss until well coated. Divide the pork mixture evenly among the bottoms of the buns. Cover with the tops of buns. Serve with coleslaw and pickles if desired.
Per Serving (1 sandwich): 333 Cal; 36 g Protein; 10 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 26 g Carb; 3 g Fiber; 8 g Sugar; 49 mg Calcium; 4 mg Iron; 604 mg Sodium; 90 mg Cholesterol

Recipe of the day

Pork Chops and Scalloped Potatoes

 

 

 

 

 

Ingredients 

Original recipe makes 6 servings Change Servings

• 3 tablespoons butter, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons all-purpose flour

• 1 (14.5 ounce) can chicken broth
• 6 pork chops
• 6 cups thinly sliced potatoes
• 1 dash paprika

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
3. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
4. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

• PREP 30 mins
• COOK 1 hr 30 mins
• READY IN 2 hrs

Recipe of the day

Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.