Shayla Hall

Mexican Egg Casserole

Wheat English Muffin

Fruit Smoothie

Mexican Egg Casserole

(Make ½ this recipe to serve 4)

1/2 cup all purpose flour

1 tsp baking powder

12 eggs, lightly beaten

4 cups (16 oz) shredded monterey jack cheese, divided

2 cups small curd cottage cheese

2 plum tomatoes, seeded and diced

1 can (4 oz) chopped green chilies, drained

4 green onions, sliced

1/2 tsp hot pepper sauce

1 tsp dried oregano

2 Tbsp minced fresh cilantro or parsley

1/2 tsp each salt and pepper

Salsa optional

In a large bowl, combine flour and baking powder.

Add eggs, 3-1/2 cups monterey jack cheese, cottage cheese,

tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro,

salt and pepper,  Pour into a greased 13-in. x 9-in. x 2-in. 

baking dish.  Sprinkle with remaining monterey Jack cheese.

     Bake, uncovered, at 400 for 15 minutes.  Reduce heat to 350,

bake 30 minutes longer or until a knife inserted near the center 

comes out clean.  Let stand for 5 minutes before cutting.  

Serve with salsa if desired.  Yield: 8 servings.

Smoothie

Small bag mixed berries (raspberries, blueberries, blackberries)

1 banana

2 cups vanilla yogurt

½ can Apple Juice concentrate