Breakfast Egg Rolls

 

Filling and ingredient choices 

1/2 pound Breakfast Sausage

1/2 pound Fried and Crumbled Bacon

Shredded Cheese

Onion diced

Mushrooms diced

Green Peppers diced 

6 -8 eggs

Egg Roll wrappers

Depending on your personal ingredient choices 

Cook Bacon crumble and set aside

Crumble & Cook breakfast sausage 

After Sausage is cooked leave in skillet and add vegetables and cook for a few minutes until tender then add eggs, scramble with all ingredients until eggs are cooked through. Don't add the cheese until the end.

After filling is done get your egg rolls add filling, wet all four sides of wrapper for it to secure shut and fry.

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Thanksgiving Dinner in a Bag for under $10

Thanksgiving Dinner in a Bag

Dollar Tree under $10.00

Shopping List

1 box Stuffing mix

2 cans Turkey or Chicken

1 pkt. Turkey or Chicken Gravy

1 pkg. Instant Mashed Potatoes 

1 can Green Beans

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Egg Roll In a Bowl

Egg Roll In a Bowl

* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)

* 1 white onion, diced

* 1 tablespoon sesame oil

* 1 tablespoon rice vinegar

* 2 teaspoons minced fresh garlic

* 1 teaspoon ground ginger

* ¼ cup low sodium soy sauce

* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots

* 2 green onions, thinly sliced

* Salt and pepper, to taste

* 1 tablespoon hoisin sauce

1. Brown pork on medium high then drain.

2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.

3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.

4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.

Serves 4

Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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KETO EGG NOODLES RECIPE

INGREDIENTS

• 2 cups Mozzarella cheese (shredded)
• 4 large Egg yolks
• 1/2 cup Lupin flour

INSTRUCTIONS

1. Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.

2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.

3. Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.

4. Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.

5. Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.

6. 1. Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.

   2. To cook pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or they will disintegrate.

   Serving size: 1 cup

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Aldi Meal Plan – 20 Freezer Meals for $150

Here are the meals that are included in this plan: 

Slow cooker Beef Stew (will double) 

Mushroom and Pepper Chicken (will double) 

Slow Cooker Pot Roast (will double) 

Cuban Rice Bowls (will double) 

Asian Chicken Casserole (will double) 

The Perfect Chicken Fajitas (will double) 

Chicken Enchiladas (will double) 

Cincinnati Chili (will double) 

Korean Pork Tacos (will double) 

Cheesy Chicken and Rice (will double)

Click Here

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