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This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip. Recipe for Italian Omelet from our Main Course recipe section.
Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half. Recipe for Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola) from our Main Course recipe section.
Recipe for Beef Ragout from our Main Course recipe section.
Wild rice adds crunchy texture and a nutritional boost to these hearty muffins. Recipe for Wild Rice Muffins from our Bread recipe section.
Recipe for New Orleans Shrimp Creole from our Main Course recipe section.
Recipe for Penne with Greens and Cannellini Beans from our recipe section.
Recipe for Grilled Mustard Turkey Cutlets from our Main Course recipe section.
Serving Size: 1 breast half, or 1 drumstick and thigh, plus 1/2 cup rice and 1/2 cup sauce. Recipe for Fanny’s Chicken and Rice from our Main Course recipe section.
Recipe for Tomatillo Soup with Fresh Tuna from our Soups and Chowders recipe section.
Recipe for Roasted Pepper Salsa from our Sauces and Condiments recipe section.
Serve with a crisp salad for a soup-and-salad meal. Recipe for California Avocado Tortilla Soup from our Soups and Chowders recipe section.
Recipe for Turkey Fajitas from our Main Course recipe section.
Recipe for Tropical Salsa from our Sauces and Condiments recipe section.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Recipe for Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa from our Main Course recipe section.