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Ingredients

2 flour tortilla shells

1 T. butter

2 hard boiled eggs, diced

½ c. ham, diced

½ c. grated Swiss cheese

½ c. grated cheddar cheese

OPTIONAL:

mushrooms, sauteed

onions, sauteed

bacon, sauteed

Instructions

Melt butter in a skillet over medium heat.

Lay one tortilla shell to skillet.

Sprinkle grated Swiss cheese on tortilla.

Sprinkle diced eggs and ham over cheese layer.

Next, sprinkle any other optional toppings.

Add layer of cheddar cheese.

Top with remaining tortilla.

As soon as the bottom tortilla is golden brown, flip the whole quesadilla over. Let me know if you figure out how to do this without spilling all the yummy inside ingredients. If you do...just scoop them back in with a spatula.

Continue cooking until second side is golden brown.

Remove to a cutting board. Cut into wedges.

Serve warm!

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INGREDIENTS

2 large bananas
2 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon olive oil

DIRECTIONS

1. Add olive oil to a non stick pan.
2. Slice bananas into 1/3″ pieces.
3. Combine cinnamon, nutmeg, and sugar in a small dish.

4. Place bananas in the pan and cook on medium heat for 2-3 minutes
5. Sprinkle bananas with half of cinnamon mixture
6. Flip the bananas and cook for another 2-3 minutes.
7. Sprinkle bananas with remaining cinnamon mixture and remove from heat.

8. Enjoy this healthy fun snack!

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Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Instructions
1. Preheat oven to 350 degrees.

2. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes at 350 degrees.

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INGREDIENTS:

8 tablespoons (1 stick) unsalted butter, divided

1 1/2 pounds medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

5 cloves garlic, minced

1/4 cup chicken stock

Juice of 1 lemon, or more, to taste

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat.

2. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

3. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

4. Stir in shrimp and gently toss to combine.

5. Serve immediately, garnished with parsley leaves, if desired.