I’ve never been a fan of eggs! My mother could cook them a million different ways, but the only way I could choke them down is covered in salsa, hot sauce or A-1. If it was bold, I hoped that it would mask it! My feelings towards eggs have recently changed, as I attempted something to alter the texture. This Open-Faced Omelet is exactly what I was looking for! A crispy top, lots of flavor, and my favorite pizza toppings really brought this to my breakfast plate every morning for a week!

Crispy Open-Faced Omelet
A crispy topping of cheese, mushrooms, onions and pepperoni!
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  1. 1 mushroom, (sliced)
  2. 1/8 cup onion, (diced)
  3. 2 eggs
  4. 6 slices of pepperoni
  5. 1/4 cup Mozzerella cheese
  6. 1 tablespoon butter or margarine
  7. Garlic powder
  8. Onion powder
  9. Italian seasoning blend (optional)
  10. Salt
  11. Pepper
  1. In an omelet pan, over medium heat, melt butter.
  2. Add sliced mushroom and onion. Saute until lightly browned.
  3. Beat both eggs.
  4. Turn heat to medium/medium-low.
  5. Evenly disperse mushrooms and onions.
  6. Add slices of pepperoni.
  7. Top with Mozzerella cheese.
  8. Pour beaten eggs evenly over "toppings."
  9. Sprinkle with seasonings (garlic and onion powder, Italian seasoning blend, salt and pepper).
  10. Place lid on top and cook almost throughout, on bottom side.
  11. Flip, cook until bottom is firm as well.
  12. Serve.
  1. Omelets may require practice... Don't get discouraged.
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Coffee Lover's LaneOverall, I consider myself a fairly well-balanced individual. I am easy to get along with, a change in plans doesn’t ruin my day, and I don’t have any annoying habits. (It’s true – even my mother said so!) However, I do have two major obsessions. Chocolate and coffee. Please don’t send me any articles about how chocolate and coffee are bad for your health. I won’t read them. I have switched to an organic low acid whole bean coffee and dark chocolate, but I refuse to give them up completely. I take comfort in the fact that medical science doesn’t seem to have made up its mind regarding the benefits vs. detriments, and I avoid all negative information about my morning ritual.  Although I refuse to address my addiction to coffee, I have recently been dealing with my love/hate relationship to the entire selection of bottled coffee cream. I remember when flavored cream first appeared. The only options were Amaretto and Irish Cream, but coffee would never be the same. I have fond memories of my early years, camping trips with my family, mornings spent by the fire with my dad, and my first experience drinking black coffee with a spoonful of sugar. It’s nice to think about, but I’m not going back. My theory hasn’t been tested, but I believe that you could blindfold me, spin me around three times, and, no matter where I started from, I could walk directly to the cooler and pick out my favorite coffee cream in our local grocery store. Coffee with Hearts Without hesitation, I can say that finding a healthy substitute for the blessed/cursed bottled coffee cream has been my greatest challenge. I had almost given up when I stumbled across this recipe yesterday. All I can say is – A.mazing. Really. Emphasis on the Aaa. Before I tried it, I was expecting to have to add some heavy cream to accommodate my craving, but I made it this morning and I was blissfully surprised! The butter and coconut oil provide the richness and the creamy texture I so desire, and the chocolate adds just the right amount of flavor.  I have a large bottle of Heath bar-flavored coffee cream in the fridge, and it’s not even a temptation.   



Hershey's Bullet Proof Coffee
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  1. 1 large cup of coffee
  2. 1/8 t. Hershey's chocolate syrup
  3. 2 T. coconut oil
  4. 2 T. butter
  5. Stevia to taste
  1. Put chocolate syrup, coconut oil, butter, and sweetener in the bottom of a large coffee cup.
  2. Add coffee.
  3. Stir and enjoy!
  1. I have to admit that I have not yet developed a taste for Stevia, so I used Splenda in it's place. It was absolutely delicious!
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 Very flavorful, with a melted cheddar topping and slightly crisp edges. The rosemary, thyme and garlic provide an aroma that fills the house and satisfies the taste buds!

Cynthia's Shepherd's Pie
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Meat Filling
  1. 1 lb. ground beef, preferably 85/15
  2. 1 large onion, coarsely chopped
  3. 1 ½ c. chicken broth, preferably homemade
  4. 1 c. peeled and diced carrots
  5. 1 T. minced garlic
  6. ½ t. sea salt
  7. Fresh ground pepper, to taste
  8. 1 1/2 t. dried rosemary, crushed
  9. ½ t. ground thyme
  10. 1 t. granulated garlic
  11. ½ t. granulated onion
  12. 2 T. cornstarch
Potato Topping
  1. 6 medium russet potatoes
  2. 3 T. butter
  3. ¼ - 1/3 c. heavy cream
  4. 1 – 2 T. sour cream or green onion dip
  5. ¼ t. sea salt
  6. Fresh ground pepper, to taste
  7. ¼ t. granulated garlic
  8. ¼ t. granulated onion
Sprinkle with
  1. 1 ½ c. shredded Colby/Jack cheese
  1. In a large skillet, brown ground beef with onion. Do not drain. Add chicken broth, carrots, and garlic. Bring to a boil, cover and cook until carrots are tender, but not mushy. Add seasonings. Combine cornstarch with ¼ c. water and quickly stir into mixture. Cook briefly to thicken. Pour into 11 x 7 glass baking dish. Set aside.
  2. Bake at 350 for 30 minutes, or until bubbly and beginning to brown on top. Let stand for 10 minutes before serving.
  3. Peel the potatoes and cut each into 8 - 10 pieces. Place in a large pan and cover with water. Bring to a boil and cook until soft, but not mushy. Place butter in a large bowl. Use a slotted spoon to remove potatoes from the cooking water and put them in the bowl with the butter. Top with ¼ c. heavy cream, sour cream or dip, salt, and pepper. Blend with hand mixer until smooth, adding more cream as necessary. Spread on top of meat filling.
Diet With Us http://dietwithus.net/