Ziplock Omelets

*A big thanks to my sister-in-law, Mary Ann for this one!!*

What You'll Need:
diced ham
shredded cheese
green pepper
hash browns
tomatoes, diced
2 eggs (per person)
quart size ziplock freezer bags (1 for each person)

What You'll Do:
1) Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Have each person write their name on a quart size ziplock freezer bag with permanent marker
2) Crack 2 eggsnto a bowl; add a shake of salt and whip (not more than 2 eggs). Each person adds prepared ingredients of choice to their bag and shakes. Make sure to get air out of bag and zip it up.
3) Place the bags into rolling boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot at a time. For more, make another pot of boiling water.
4) Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Nice to serve with fresh fruit and breads.

*Add the cheese to omelet after it is cooked. If added to the bag, it will not cook right.

Chicken Cheese Tortellini Soup

Serves 6-8

What You"ll Need:
3 cans chicken broth (10 3/4 oz each)
2 cans cream of chicken soup (10 3/4 oz each)
3-4 chicken breasts, cooked and cut
1 cup chopped onion
1 cup chopped carrots
1 cup water
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
large package three cheese tortellini
1 small crown broccoli, steamed and cut (I use the frozen kind you can steam in the microwave)
Parmesan cheese (optional)

What You'll Do:
1) Combine broth, soup, chicken, onion, carrots, water, garlic, basil and oregano. Bring to boil.
2) Add tortellini and simmer uncovered for 30 minutes.
3) Add broccoli and simmer 5-10 minutes more. Ladle into soup bowls and top with parmesan cheese.

I serve these with the "Red Lobster" cheesey garlic biscuits, yum yum!
*A big shout out to Nicki Hawes for this soup recipe, THANKS!!*

Grilled Pork Chops w/ Vanilla-Scented Apples

Serves: 4
Ready in 30 minutes

What You'll Need:
4 pork chops
3 large Fuji or other firm, sweet apples, cored, peeled and sliced
2 tbsp butter
2 tbsp brown sugar
1/4 cup apple juice or cider
1 tsp pure vanilla extract (or to taste)
salt and pepper, to taste

What You'll Do:
1) Grill or pan cook pork chops until barely done. Place on a platter in a warm oven.
2) Add butter and brown sugar to pan used to cook pork chops and set over medium heat. Stir butter and sugar to blend well and to allow to caramelize slightly and loosen small pieces of the pork chops.
3) Add apple juice (or cider) and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
4) Reduce pan juices to 2 or 3 tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops.
Serve with mashed potatoes or rice. (I use mashed potatoes)

Homemade Chunky Applesauce

ONE OF MY FAVORITES!!
Serves: 6

What You'll Need:
8 apples, peeled, cored and sliced
1 cup water
8 tbsp white sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

What You'll Do:
1) Cut your apples in fourths, place in 2-qt saucepan with 1 cup water over medium heat. Heat until boiling, stirring occasionally.
2) Reduce heat to simmer. Let simmer 5-10 minutes, or until all the apples are tender. (You will have to stir a few times here, also)
3) Add the remaining ingredients, stir and mash up apples until they are in small bits.
4) Store in refrigerator until ready to serve....DELICIOUS!!

Next time I'll take pictures as I make it and upload those as well.