Recipes to try for all, any occasion

Scrambled Egg Breakfast Muffins (Adapted from Six Sisters’ Stuff)


  • 12 eggs
  • 2 tablespoons diced yellow onion
  • 1 cup cooked bacon or sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped baby spinach
  • 1 cup shredded cheddar cheese


1. Preheat oven to 350 degrees.

2. Spray a 12-cup muffin tin with non-stick cooking spray or line with paper muffin or cupcake liners.

3. Wisk together eggs and spices. Stir in vegetables.

4. Place 1/3 cup of egg mixture into each cup of the muffin tin. Bake for 20-25 minutes, or until the center of the muffin is fully cooked.

Peanut Butter Granola (Adapted from Joy Food Sunshine)


  • 2 cups old fashioned oats
  • 1/4 cup peanut butter
  • 1/4 cup honey or pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or aluminum foil.

2. In a small saucepan, heat peanut butter and honey or maple syrup until smooth and combined. Remove from heat and mix in vanilla extract.

3. In a bowl, mix oats, cinnamon and salt.

4. Combine all peanut butter mixture with the oat mixture.

5. Spread the mixture in a thin layer on the cookie sheet.

6. Bake for 20-25 minutes, or until the granola has lightly browned.

Frozen Berry Bark (Adapted from Diethood)


  • 2 cups nonfat vanilla yogurt
  • 1/4 cup honey or pure maple syrup
  • pinch of salt
  • 1/4 cup strawberries
  • 1/4 blueberries


1. Line a cookie tray with parchment paper or plastic wrap.

2. In a small bowl, mix together yogurt, honey and salt. Stir until well blended.

3. Spread the yogurt mixture evenly on the cookie tray.

4. Top with strawberries and blueberries.

5. Freeze overnight and cut into pieces. Store in the fridge or freezer.

Fruity Frozen Yogurt (Adapted from Just a Taste)


  • 4 cups frozen strawberries (or any fruit of your choice)
  • 3 tablespoons honey
  • 1/2 cup plain yogurt
  • 1 tablespoon fresh lemon juice


1. Add all ingredients to a blender or food processor.

2. Blend or process until smooth, and store in the freezer.

Chicken Fajita Sweet Potatoes (Adapted from Buzzfeed Goodful)


  • 1 chicken breast
  • 1 teaspoon taco seasoning
  • 1 sweet potato
  • 2 teaspoons olive oil
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/2 cup yellow onion


1. Preheat oven to 375 degrees.

2. Place chicken breast on a baking tray and cover chicken breast in taco seasoning.

3. Place peppers and onions on the baking tray, drizzle with olive oil and sprinkle with taco seasoning.

4. Bake chicken, peppers and onions for 20-25 minutes, until chicken is finished cooking.

5. While the chicken and vegetables are baking, microwave the sweet potato for about 4 minutes.

6. Place the sweet potato on the baking tray for the last 5-10 minutes of cooking time.

7. Cut the sweet potato in half. Shred the chicken, and place on top of the sweet potato. Top with vegetables.

Sausage and Potato Sheet Pan Dinner (Adapted from Tastythin)


  • 16 oz. chicken or turkey sausage
  • 1 lb. gold potatoes, cubed
  • 1 lb. fresh or frozen green beans
  • 1 tablespoon olive oil
  • Salt and pepper to taste


1. Preheat oven to 400 degrees.

2. Line a baking tray with parchment paper or aluminum foil.

3. Place potatoes and green beans on 2/3 of the baking tray. Drizzle with olive oil and season with salt and pepper.

4. Cut sausage into small rounds and place on remaining 1/3 of baking tray.

5. Bake for 20 minutes, or until potatoes are tender.