Ranch Egg Salad Sandwich

I started making these sandwiches at lunchtime. They fill me up and are good for me. 

 I don't like mayonnaise or salad dressing much (anymore-Andy doesn't like them and I just stopped buying them when we got married and did without), so I use ranch dressing instead. I love ranch (and yes, I know that ranch has most of the same ingredients as mayo and salad dressing.)

Here's the finished product.  

Egg Salad on whole wheat toasted bread with a Kraft Singles American Cheese and carrots.

Start with a boiled egg.  I usually use large eggs, but this one was a medium and was plenty for my sandwich.

After peeling (obviously), I just use a fork to make it into crumbles.  I'm sure I could buy a fancy egg dicer tool, but I'd rather just stick with the fork I already have.

See?  Beautiful egg crumbles.

I add about a Tablespoon of Ranch dressing and some ground black pepper (salt isn't needed for me) and then stir it up.

Toast the bread, add some cheese, and then spread the egg salad on top before topping with the second piece of cheese.

You have to cut it diagonally, right?  My almost eight year old can make this herself.

Easy, filling, and good-for-you lunch. 

I think it'd be great with a slice of tomato, lettuce, bacon, or turkey on top too.  

Maybe all of them, like a fancy BLT.

Egg, Pepper, and Cheese Omelet

This is one of my favorite things to eat for either breakfast or lunch (and sometimes dinner if it's leftover night and my family eats all of them or if I've eaten too many calories during the day.)  

I break TWO large eggs directly into a nonstick pan and then use a little fork to scramble them up.  Then I toss in some sweet pepper strips (about a cup of them) and keep the temperature on medium heat.  Also add a little salt and pepper at this point.  

These are the sweet peppers I use.  They are about $2 for a bag and the bag lasts for at least three omelets and I don't have to buy each pepper individually when they are out of season or cut them up.

I use a large spatula to flip my omelet because I don't like any runniness in my omelet. Wait to flip until the edges are all set which usually takes between five and eight minutes.

 When you flip it, the cooked side looks like this.  The second side only takes a minute or two to cook, so don't leave it!

I add a quarter cup of shredded cheddar cheese and fold it in half.  Doesn't that look delicious?  

It's so tasty and good for me with just 283 calories!

2 Large Eggs 140 calories
1 cup C&W Pepper Strips 33 calories
1/4 cup Shredded Mild Cheddar Cheese 110 calories
Let me know if you try this or if there's something you like to add to omelets that maybe I haven't thought of.

Ham Breakfast Casserole

Ham Breakfast Casserole

Ingredients:
6 slices Bread
Butter or Margarine
1 pound Ham
1 ½ cups Shredded Cheese
6 Eggs, Beaten
2 cups Half and Half
1 teaspoon Salt

Instructions:
Remove crusts from bread. Spread with butter. Place in 9x13 pan. Set aside. Spooon ham over bread slices. Sprinkle with cheese. Combine eggs, half and half, and salt. Mix well and pour over cheese. Cover and chill overnight. Remove 15 minutes before baking at 350° for 45 minutes or until set.