At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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For a twist, use your favorite veggies to make a delicious breakfast-for-dinner recipe!
Melt butter in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper. Cook 3-4 minutes or until softened; add 1/3 cup green onions; cook 1 minute. Remove mixture to bowl; cover to keep warm.
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Stir into vegetable mixture until well coated.
Spray clean 10-inch nonstick pan with no-stick cooking spray.
Whisk eggs and salt together in bowl. Pour 1/4 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set. Place 1/4 vegetable mixture down center of omelet; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.
Sprinkle with chopped bell pepper and green onion, if desired.
Dietary Fiber: 2g
These were tasty and easy! I substituted enoki mushrooms because that was what I had around, but they got a little slimy before the peppers and the pea pods were done. If I had it to do over again, I'd have followed the recipe and used shiitake, as I bet they would've held up better.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4010
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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