Growing up, we loved when my mom would make us Schnitzel Burgers for dinner. I always thought that they were something really special that my mom only knew about because she had German roots. You may know them by a different name, but the concept is the same: an egg inside a piece of toast or in my case a mini bagel. I thought of this recipe on a night when I had nothing prepared for dinner and not many ingredients to work with, and Brian really liked them. I’ll call that a win. Easy to prepare and husband approved.
salt & pepper to taste
Stretch the middle of the bagel out to make it wide enough to fit the yolk of the egg.
Butter the soft side of the bagels and place in a lightly sprayed skillet. Crack the egg into the bagel making sure that the yolk sits inside the hole of the bagel. Let cook until solid enough to flip over to cook the other side.
Add sprinkle cheese to the cooked top of the schnitzel burger so it melts while the other side cooks.
I like my eggs over medium so I do not let the yolk cook all the way through, but if you prefer a solid egg, cook for longer.
Serve with your favorite breakfast meat.
Ribs & Potato Casserole
I’ve got another mother in law recipe here. When Sharon cooks, she usually has multiple sides to go with the entrée. I’m doing well if I have one side. This is one of her staples and one of my favorites that goes with just about any meat. I served this side with some baby back ribs that I got on sale at Sprouts (score!) and some fresh green beans.
2 lb bag of frozen hash brown potatoes (little cubes)
1 can cream of potato soup
1 stick butter, melted
1 cup shredded cheese
8 oz carton of sour cream
salt & pepper to taste
Mix all the ingredients and pour into greased 9 x 13 pan.
Bake at 350 degrees for an hour until brown on top.
Turkey Taco Lettuce Wraps
adapted from Cooking Classy
These were a win in my book! My husband is not a huge taco person so they were not his favorite, but if you like tacos, you will love this healthier option. I must admit that it was much easier to eat as a salad than to try to eat them like a lettuce wrap.
1 tbsp olive oil
1 small yellow onion
1 lb ground turkey
2 cloves minced garlic
salt & pepper
1 tbsp chili powder
1 tsp cumin
½ tsp paprika
½ cup tomato sauce
½ cup low sodium chicken broth (I subbed for water because I didn’t want to open a full can for ½ cup)
Optional toppings: cheese, sour cream, salsa, cilantro, avocado, tomatoes
Sauté onion and garlic in olive oil over medium heat.
Add turkey and cook until heated through.
Add salt, pepper, chili powder, cumin, paprika, tomato sauce, and chicken broth (or water) and stir to combine.
Wash your lettuce boats and lay out to dry on paper towels.
Chop optional toppings and assemble your lettuce wraps starting with turkey meat mixture.