Mexican breakfast pie

adapted from $5 dinners

4 large flour tortillas, torn into pieces
6 eggs
1/4 c milk
1/2 onion, diced
1/2 tomato, diced
1 clove garlic, minced
Cilantro to taste
Hot sauce to taste
Salt and pepper to taste
Shredded cheddar

Place tortilla pieces in a Pam-sprayed pie plate. Whisk together egg, milk, onion, tomato, garlic, cilantro, hot sauce, salt and pepper. Pour over tortilla pieces. Sprinkle with a handful of cheddar. Bake at 350 degrees for 30 minutes. Let rest 5 minutes.

*Next time I make this I'll add green onions as well, and maybe some bell pepper.

Grilled Chicken & Home Cookin'

Simple Grilled Chicken

1 lb. chicken breasts, pounded thin
1/4 c butter, melted
Creole seasoning

Stir Creole seasoning into melted butter. Brush over chicken generously and often while grilling. It's that simple!

Country dinner

2 lbs. leftover ham chunks
4 baking potatoes
2 cans green beans, undrained
1 box Jiffy corn muffin mix
1 c whole kernel corn
1 egg
1/3 c milk

Place ham into a slow cooker, then whole potatoes, then green beans. Set on low, and cook 6-8 hours.

Preheat oven to 325 degrees. Stir together corn muffin mix, corn, egg and milk. Pour into a greased 8x8 dish or pie plate. Bake for 25 minutes. Serve with soft butter.