Recipes from our Christmas Party

We all had a great time celebrating the holidays with you this past Saturday and we hope it was just as fun for you! Thank you to everyone who came out and made it a great day. Many of you asked for the delicious recipes that Coach Nancy made with the help of her Master Chefs, Kim and Doreen. Well, you asked and you shall receive! Below are all the recipes that we enjoyed at the party.

Omelet Muffins Christmas Party Style

20 eggs scrambled
1 pound of browned pork breakfast sausage, drained
Veggies of choice – see the variations we enjoyed below

Grease 10×13 pan with coconut oil. See variations below for veggie choices and directions.

Onion, Pepper, Mushroom Omelet –
Use all frozen veggies and add those to the pan first. Next, add sausage and mix gently, then pour eggs on top and bake about an hour or until set.

Onion, Pepper, and Spinach Omelet –  
Use all frozen veggies and put those in the pan first. Then, add sausage, pour on eggs last and bake an hour or until set.

Onion, Mixed Peppers, Broccoli Omelet –
Love those frozen veggies – put one bag of each in pan, add in sausage and the 20 eggs you have scrambled. Bake for about an hour.

Onion, Mixed Peppers, Asparagus Omelet –
All the frozen veggies go on the bottom of the pan and then the sausage and eggs follow before you bake it for about an hour.

Individual Omelet Muffins

Coconut oil or paper muffin liners
8 eggs
1/8 cup water
1/2 lb chicken or sausage, cooked and cut or crumbled into small pieces
2 cups diced vegetables (1 red bell pepper, 1/4 lb asparagus or broccoli and 1/2 yellow onion recommended, but use whatever is on hand)
1/4 tsp salt
1/8 tsp ground pepper

Preheat oven to 350 degrees. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1″ of water so they do not scorch while baking.

Beat the eggs in a medium bowl, then add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add. Pour mixture into the muffin cups. Bake for 18-20 minutes.

Chicken Salad with Cucumber and Melon

1 pound cooked chicken, chopped
½ cup diced cantaloupe or honeydew melon
½ cup finely chopped cucumber
½ cup finely chopped tomato
2 tablespoons lime juice
1½ teaspoons orange juice
1 teaspoon light olive oil
1 tablespoon cilantro
Pinch of pepper

Combine lime juice, orange juice, olive oil, cilantro and pepper in a jar and shake to combine. Mix everything else in a large bowl. Drizzle with dressing and toss ingredients to coat everything.

Sweet Potato Hash

2 tablespoons bacon fat or coconut oil
2 medium sweet potatoes
1 large onion, diced
1 pound ground breakfast sausage
2 medium apples, peeled and diced

In a large skillet, heat bacon fat or coconut oil. Sauté the sweet potatoes and onion stirring frequently until the potatoes are soft. Add the sausage and continue to stir until the sausage is browned. Add in the apple and cook until soft. Season with salt and pepper.

Christmas Ham

1 cup brown mustard
½ cup homemade mayonnaise
2 tablespoons garlic, chopped fine
1 smoked ham

Preheat oven 300 degrees. Combine all ingredients except ham in a bowl and mix well. Place the ham in a roasting pan and generously put mustard mixture all over the ham. For each pound of ham, bake for 15 minutes.