Meal Planning with Connie

Baked Bacon and Cheese Frittata As I was thinking through my meal plan for the week, I had a couple of  things to come up that really affected the plan. First, I found out (unexpectedly) that we’d not be eating at home a couple of nights this week. Then, I knocked the eggs out of the refrigerator as I opened the fridge door. Not sure how I did that, but I was happy that there were only 6 eggs left in the carton. Although they all cracked a bit, they remained inside the carton and were still usable. I decided to try this frittata recipe for our supper. We all liked it, and it proved to be a good lesson not to cry over spilled milk - or cracked eggs, as the case may be! Baked Bacon and Cheese Frittata 6 eggs 1 cup milk 2 tablespoons butter or margarine, melted salt and pepper to taste 3 - 4 chopped green onions 6 bacon strips, cooked and crumbled 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Coat a 8x8-inch pan with cooking spray. Whisk together eggs, milk, but

Bagels, Bagel, Bagels!!! I had one of my all-time favorite lunches today, a toasted sun-dried tomato bagel spread with homemade pimento and cheese, thanks to Leigh and Brendan, who so kindly brought us a big bag of fresh bagels from the Beagle Bagel yesterday! Logan had a poppy seed with whipped cream cheese! Yum! And, Larry carried several to have for his lunch throughout the week, too! Here are a few of my favorite bagel spreads! They are also great with bagel chips and crackers! Regular, low-fat or fat-free cream cheese can be used in these recipes. I personally prefer using whipped cream cheese because of its "spreadability." Crab Spread 1 (8-ounce) cream cheese, softened 1 ( 6-ounce) can crab meat, drained 1 tablespoon lemon juice 1 - 2 finely chopped green onion dash or two of hot sauce (optional) Combine all ingredients. Chill. Fruity Cream Cheese Spread 1 (8-ounce) cream cheese, softened 1/4 cup fruit preserves or marmalade of choice (Strawberry is my