Author Archives: Marketing Director

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Veggie Frittata Fingers

Whether it’s back to school or back to learning from home, one thing’s for sure: study snacks are a smart idea! Give these Veggie Frittata Fingers a try!

INGREDIENTS

12 large eggs
1 Tbsp. olive oil
1/2 cup red bell pepper, diced
1/2 cup yellow onion, diced
1/2 cup zucchini, diced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
1 cup cheddar cheese, shredded
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS

1.) Preheat oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.

2.) In a medium skillet over medium heat, add the olive oil. Add bell pepper, onion and zucchini. Sauté until tender, then add garlic and spinach. Cook until wilted.

3.) Beat the eggs in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.

4.) Bake 25 to 30 minutes, until fully set. Allow to cool.

5.) Cut into 6 strips crosswise, then once down the middle lengthwise to create 12 pieces. Serve.

6.) Refrigerate leftovers in an airtight container up to 4 days.

7.) Make ahead of time and freeze. Place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60 to 90 seconds, or until warmed.

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Dee’s Sloppy Joe Eggs

Keep some extra napkins handy for this one – Dee’s Sloppy Joe Eggs will become a weeknight, family favorite.

INGREDIENTS

8 large eggs, fried
1 Tbsp. olive oil
1 cup onion, chopped
2 lbs. extra lean beef (96% lean)
1 cup ketchup
1/4 cup water
1 Tbsp. white vinegar
2 Tbsp. sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
8 hamburger buns

DIRECTIONS

1.) HEAT olive oil over medium heat in a large fry pan. FRY the eggs according to preference. REMOVE from pan, PLACE on a sheet pan and SET in warm oven.

2.) ADD onions to fry pan and SAUTÉ until transparent, about 5 minutes. ADD ground beef and break up with a large spoon. COOK for 7 minutes or until fully cooked. DRAIN fat from beef and return to pan.

3.) WHISK together ketchup, water, vinegar, sugar, salt, pepper and paprika in a large bowl. ADD ketchup mixture to cooked beef and COVER. SIMMER over low heat for about 20 minutes, STIRRING occasionally. REMOVE from heat.

4.) ADD 1/4 cup of sloppy joe mixture to each bun. REMOVE eggs from oven and PLACE on top of each one. COVER with top of bun. SERVE immediately.

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Red, White, and Blue Deviled Eggs

Red, White, and Blue Deviled Eggs
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Ingredients
  1. 1 dozen hard boiled eggs
  2. 1/4 cup non fat plain yogurt (or desired amount)
  3. 1 tablespoon mayonaise
  4. 1/2 teaspoon dry mustard
  5. salt & pepper
  6. food coloring
Instructions
  1. Cut eggs in half and take out yolks and place them in a medium bowl.
  2. Use a pastry cutter or fork to break up yolk until it’s super fine.
  3. Add yogurt, mayo, mustard, and s&p and whip up with spatula until smooth and creamy.
  4. Place mixture into piping bag filled with a 2D tip.
  5. Mix 1 cup hot water and 1 teaspoon Americolor food coloring and 1 teaspoon vinegar. The vinegar helps with the color staying bright.
  6. Place egg whites into the colored water and let sit until desired color is achieved about 1-2 minutes.
  7. Take out egg whites and place on paper towel to allow excess color to drip off.
  8. Then arrange eggs on platter.
  9. Pipe the egg yolk mixture into the egg white halves.
Dakota Layers - When Freshness Matters http://www.dakotalayers.com/
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