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The Watercooler
Need easy (and cheap) dinner ideas
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<blockquote data-quote="Jabberwockey" data-source="post: 693423" data-attributes="member: 18238"><p>Oh, as far as the breakfast for dinner goes. Cook a half a pound (if you can only get it by the pound cook it all and freeze half) of your favorite ground sausage and set it aside. Dice up between 25 to 30 oz (approximately 4 or 5) russet potatoes into about a quarter to a half inch square cubes. Leave the skin on the potato. Fry the potatoes in a skillet using as much or as little oil as you are comfortable with. I usually use Jimmy Dean sausage which doesn't have hardly any fat in it so I add about an eighth of a cup of olive oil. While the potatoes are cooking, mix 4 to 6 eggs with about half of a container of egg beaters. I like to mix it up from time to time and use the southwestern style. When the potatoes are almost done, put the sausage back in the skillet and mix it up. When the potatoes are done, use the spatula to scoot the potatoes and sausage over to one half of the pan, then pour the egg mixture into the other side. Add a dash of oil before hand if needed. Scramble the egg mixture on that side of the pan, putting the lid on if needed to get the eggs cooked. This is very different from just making regular scrambled eggs, FYI. Once the eggs are almost cooked, you can start mixing everything together. A couple of different things I do with this, first off I will sometimes put slices of velveeta cheese on top of the potato mixture while the eggs are cooking so it will be pretty much melted and mix in. Your choice on either using, or type of cheese. Just keep in mind that some cheeses melt faster than others. Sometimes I will put salsa on it after its in my plate, usually when I've melted the cheese in and sometimes I will make gravy to go with it. When I make gravy, I usually make Grands Buttermilk biscuits to go with it. Good stuff!</p><p></p><p>Sorry, should have mentioned that diced ham is a very good low calorie substitute for the sausage and that I tend to put some season salt on the potatoes but not that much. Just a few shakes since we have managed to significantly reduce our sodium intake, adding too much salt to anything is just kinda blech!</p></blockquote><p></p>
[QUOTE="Jabberwockey, post: 693423, member: 18238"] Oh, as far as the breakfast for dinner goes. Cook a half a pound (if you can only get it by the pound cook it all and freeze half) of your favorite ground sausage and set it aside. Dice up between 25 to 30 oz (approximately 4 or 5) russet potatoes into about a quarter to a half inch square cubes. Leave the skin on the potato. Fry the potatoes in a skillet using as much or as little oil as you are comfortable with. I usually use Jimmy Dean sausage which doesn't have hardly any fat in it so I add about an eighth of a cup of olive oil. While the potatoes are cooking, mix 4 to 6 eggs with about half of a container of egg beaters. I like to mix it up from time to time and use the southwestern style. When the potatoes are almost done, put the sausage back in the skillet and mix it up. When the potatoes are done, use the spatula to scoot the potatoes and sausage over to one half of the pan, then pour the egg mixture into the other side. Add a dash of oil before hand if needed. Scramble the egg mixture on that side of the pan, putting the lid on if needed to get the eggs cooked. This is very different from just making regular scrambled eggs, FYI. Once the eggs are almost cooked, you can start mixing everything together. A couple of different things I do with this, first off I will sometimes put slices of velveeta cheese on top of the potato mixture while the eggs are cooking so it will be pretty much melted and mix in. Your choice on either using, or type of cheese. Just keep in mind that some cheeses melt faster than others. Sometimes I will put salsa on it after its in my plate, usually when I've melted the cheese in and sometimes I will make gravy to go with it. When I make gravy, I usually make Grands Buttermilk biscuits to go with it. Good stuff! Sorry, should have mentioned that diced ham is a very good low calorie substitute for the sausage and that I tend to put some season salt on the potatoes but not that much. Just a few shakes since we have managed to significantly reduce our sodium intake, adding too much salt to anything is just kinda blech! [/QUOTE]
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