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Bacon and Cheese Microwave Omelet

Need a quick and easy breakfast, lunch, or dinner? Bacon and cheese microwave omelet is a simple meal that is perfect for just one or two people.

Bacon and Cheese Microwave Omelet

I have three kids. My youngest is a 6 foot 5 inch, sixteen year old boy. He might actually be closer to six feet six inches now because it has been awhile since we measured him. And he is always hungry.

We are at the stage that there are rarely any leftovers at our house. If there are any leftovers, they don’t last long. Although I enjoy using up the food, I have had to rethink lunches an leftover night at our house.

For years lunch has been mainly leftovers. We also often had a leftover night at our house. I would just set out all the food that was leftover in the fridge and everyone ate what they wanted.

It was a good way to use up everything and it gave me a night off of cooking. Leftovers also worked well when part of the family was gone and only a couple of us were home for dinner.

Those days are gone though. I know at some point I will have leftovers again, but for now I am having to rethink some of our meals.

Bacon and Cheese Microwave Omelet

One of the things I struggle with is when just one or two of us is home. Sometimes it is just me at home for dinner when everyone else just grabs a quick sandwich for dinner on the way out the door for a class or other event.

Over the last few months, when I have had those nights, where I am the only one eating and there are no leftovers, I have been loving microwave omelets.

I have been making my Mexican Microwave Omelet a lot, but last week I wanted to change it up a little. I had a couple of pieces of bacon in the fridge and decided to keep the omelet simply with just bacon and cheese. It was delicious. It reminded me once again why I love microwave omelets.

I will fully admit that they are not the best omelet ever. Julia Child would probably never approve. But making the omelet in the microwave makes it quick and easy to make and it has very little clean up. And although it might not be the regular way to make an omelet it really is good!

It really is an easy meal for just one or two people. I also love that it works well for breakfast, lunch, or dinner.

Bacon and Cheese Microwave Omelet

Bacon and Cheese Microwave Omelet

Quick and easy breakfast, lunch, or dinner. 

Author: Lynn's Kitchen Adventures
Ingredients
  • 1 teaspoon butter
  • 2 eggs
  • 2 tablespoons water
  • 2 pieces bacon, cooked and cut into pieces
  • 1/4 cup shredded cheddar Mexican, or Colby jack cheese
  • salt and pepper to taste optional
Instructions
  1. Beat eggs and water together in a small bowl or cup. Set aside.
  2. Place butter in an 8 or 9 inch microwave safe pie plate. Cook for 15 seconds or until butter is melted.
  3. Tilt plate to swirl butter around and coat bottom of pie plate.
  4. Pour egg mixture into pie plate. Microwave on high for 1 minute 45 seconds to 2 minutes. Do not stir. If liquid is visible, microwave 15-20 seconds more or until no visible liquid remains, be careful not to over cook it. You do not want it too dry.
  5. Sprinkle bacon over one half of the omelet. Sprinkle half of the cheese over the bacon. 

  6. Using a turner or spatula, fold omelet in half.
  7. Sprinkle with remaining cheese.
  8. Microwave for 30 seconds or until cheese is melted and eggs are set. 

Lynn's Kitchen Adventures

Roasted Vegetables with Sausage and Potatoes

Roasted vegetables with sausage and potatoes is one of my favorite easy healthy meals.

Roasted Vegetables and Sausage

I debated on what to call this recipe. It is basically roasted vegetables with sausage and potatoes. Right now it is popular to call meals like this sheet pan dinners. It is a similar concept to my sheet pan fajitas and my sheet pan stir fry.

The reality though is that sheet pan meals are nothing new. People have been making sheet pan meals and one pan oven meals for years and years.

The sausage and potatoes recipe that I shared with you eight years ago is basically a sheet pan meal. I make it in a 9×13 pan, a sheet pan, or whatever pan I need for the amount I am making.

Sheet pan dinners might be a new name, but it is an old concept.

Roasted Vegetables with Sausage and Potatoes

One of the things that I love about this meal is that I can use whatever vegetables I have on hand. My favorite vegetables to use are onions and peppers, but sometimes I add zucchini, yellow squash, mushrooms, broccoli, or whatever else I have on hand that needs to be used up.

I also love that this is a meal all by itself. I can serve just this for dinner with nothing else. When I served it last week my son asked if he could put his on a tortilla and my husband thought that was a great idea. So my daughters and I ate it just like it is, but my husband and son put it on a tortilla with some cheese and salsa. They loved it that way.

My family loves meat and I get complaints if I serve too many meatless meals, but you could easily leave the sausage out of this and just do a roasted vegetables and potatoes meal.

No matter how you serve this it is an easy and healthy dinner.

This makes quite a bit because we like to have leftovers. If you are a smaller family or are just serving a couple of people, you may want to half this recipe.

Roasted Vegetables with Sausage and Potatoes

Roasted Vegetables with Sausage and Potatoes

Roasted Vegetables with Sausage and Potatoes is an easy sheet pan dinner. 

Servings: 6
Ingredients
  • 2 pounds fully cooked kielbasa sausage or similar type of sausage
  • 1 onion, thinly sliced
  • 1 -2 pounds baby potatoes, washed
  • 3-4 green, red, or yellow peppers
  • 1/4 cup oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
Instructions
  1. Preheat oven to 400 degrees. 

  2. Slice sausage and potatoes. 

  3. Place sausage, potatoes, onion, peppers, oil, and seasoning in a large bowl. Stir until coat well. 

  4. Spread mixture onto 2 sheet pans. For easy clean up line sheet pans wit foil before spreading mixture onto pan. 

  5. Bake for 30 minutes, stir, and bake 15-20 minutes more or until vegetables are tender. 

Lynn's Kitchen Adventures

Menu Plan

As usual I am keeping the plan simple this week. Here is the menu plan for the week.

Breakfast

banana waffles

Banana Waffles

Breakfast Chili Relleno Casserole--

Breakfast Chili Relleno Casserole

Maple Cinnamon Homemade Granola

Maple Cinnamon Granola 

Dinner

Taco Salad Casserole

Taco Salad Casserole

Sauerkraut Sloppy Joes

Sauerkraut Sloppy Joes

Chicken Burrito Casserole

Chicken Burrito Casserole

15 Minute Sausage Alfredo

15 Minute Sausage Alfredo

Homemade Frozen Pizza_

Homemade Frozen Pizza

Pizza Chicken

Pizza Chicken

Dessert Of The Week

Copycat Double Fudge Cake

Double Chocolate Fudge Cake

Lynn's Kitchen Adventures

Gluten Free Menu Plan

Microwave Omelet

I took a couple of weeks off from sharing my gluten free menu plans, but I am back this week with some great recipes.

I made notes next to the items that need to be gluten free, but as always be sure to read labels to be sure the ingredients are safe for your family.

Breakfast

Gluten Free Dairy Free Banana Bread and Instant Pot Boiled Eggs

Gluten Free Pancake Mix Recipe

Gluten Free Pancakes using Homemade Gluten Free Pancake Mix

Microwave Omelet

Microwave Omelet

Dinner

Fish Tacos

Fish Tacos

Cheesy Fajita Chicken

Fajita Chicken

Stir Fried Cabbage and Pork

Pasta with Roasted Vegetables

Pasta with Roasted Vegetables

Breakfast Chili

Breakfast Chili

Pizza Fries

Pizza Fries 

Gluten Free Dessert of the Week

Flourless Chocolate Peanut Butter Cookies

Flourless Chocolate Peanut Butter Cookies

 

Lynn's Kitchen Adventures

Slow Cooked Dr Pepper BBQ Chicken

Slow Cooker Dr Pepper BBQ Chicken is a simple three ingredient meal that your family is sure to love.

Slow Cooked Dr Pepper BBQ Pork Chicken

This recipe has been a favorite at our house for years. I recently made it for company because I needed a really easy meal and I realized that I had never shared the recipe here with you. I knew I needed to fix that.

I have shared my Slow Cooked Dr Pepper Pulled Pork with you, which is the same basic recipe, but I knew I needed to share the chicken version as well because it is just as good as the pork version.

This recipe is so quick and easy to make. So maybe it is not quick, because you do use the slow cooker, but it is very quick to put together in your slow cooker. Set it to cook and dinner really is quick and easy to make.

The best thing about this recipe might just be the fact that it only contains three ingredients. Four if you count the buns or bread that you serve it on.

I like to keep this a really simple meal and serve it with french fries or chips and a salad or fresh vegetables.

The night I served it to company I served it with frozen french fries, frozen sweet potato fries, and fruit. Yes, I serve frozen french fries to company. They are easy to cook and just about everyone loves them. They are especially a favorite with kids.

This Dr Pepper BBQ Chicken also freezes well. It is a great recipe to make a big batch of when you get chicken on sale and freeze for easy meals later on.

The measurements on this are not exact either. You can add a little more meat or a little more sauce and be just fine.

Slow Cooked Dr Pepper BBQ Chicken

Slow Cooked Dr Pepper BBQ Chicken

Easy three ingredient slow cooker recipe

Course: Main Course
Cuisine: American
Author: Lynn's Kitchen Adventures
Ingredients
  • 3-4 pounds boneless skinless chicken, I like to use a mix of thighs and breasts
  • 8 ounces Dr. Peper
  • 1 1/2 cups BBQ sauce divided, 3/4 cup for cooking, 3/4 cup for serving
  • buns or bread for serving
Instructions
  1. Place chicken in slow cooker. 

  2. In a bowl or large measuring cup mix together Dr Pepper and 3/4 cup bbq sauce. Pour over chicken. 

  3. Cook on low for 4-5 hours or until chicken is done. 

  4. Remove chicken from slow cooker and shred to desired texture. Pour 1/2- 1 cup of liquid from slow cooker over chicken. Add remaining 3/4 cup of bbq sauce to chicken mixture and stir to combine well. Add more liquid from slow cooker if desired. 

  5. Serve on buns, bread, over baked potatoes, or as is. 

Lynn's Kitchen Adventures

Banana Muffins

Banana Muffins
My sisters and I have been making these banana muffins for years. There are one of our favorite banana recipes to make.  I have others that I make and enjoy, but I find myself making this one the most.

I have been making this recipe for so long that I am not sure where it came from. I think it may have been an Allrecipes recipe, back in the early days of the internet and food sites.

I am also not sure who tried these muffins first. It might have been me, but it might have been my sister. Either way it is a recipe we all have enjoyed for years.

I used to make these with part whole wheat flour. They work great that way. Now that some in my family eat gluten free, I make them with Bob’s Red Mill 1 to 1 gluten free blend. The banana in these muffins make them great for a gluten free muffin. If you make the gluten free version, no one will know that they are gluten free.

One of the things that I love about these muffins is the crumb topping. The sugar, flour, butter, cinnamon mixture sprinkled on top adds a nice crunchy topping to these. This basic topping actually works well on all kinds of muffins. It takes a basic muffin and makes it better.

Banana Muffins

Banana Muffins

Banana Muffins

Easy and delicious way to use up extra bananas. Also easy to make gluten free. 

Course: Bread, Breakfast
Cuisine: American
Author: Lynn's Kitchen Adventures
Ingredients
  • 1 1/2 cups flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas mashed
  • 3/4 cup white sugar
  • 1 egg lightly beaten
  • 1/3 cup butter melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 375 degrees F . Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. Set aside. 

  3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. 
  4. Scoop batter into prepared muffin cups filling cups about 2/3 full. 

  5. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins dividing evenly between muffins. 

  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  7. Let cool in pan about 5 minutes. Remove to wire rack to finish cooling. 

 

Originally shared April 2009.

Lynn's Kitchen Adventures

Menu Plan

Mexican Breakfast Pizza

I took last week off of menu planning and did not share a plan last week. We had a crazy schedule with a birthday party, company, and a few other things mixed in. This week though I am back to menu planning.

Here is the plan.

Breakfast

Mounds_Bar Baked Oatmeal

Mounds Bar Baked Oatmeal

Breakfast Burrito Casserole

Breakfast Burrito Casserole

Crispy Homemade Granola

Crispy Homemade Granola 

Dinner

Slow Cooked Barbecue Ranch Chicken Legs

Slow Cooker BBQ Ranch Chicken

eggs and soy sauce over rice

Eggs and Soy Sauce Over Rice 

Barbecue Sloppy Joes

BBQ Sloppy Joes  (sandwich night)

Oven Tacos

Oven Tacos

maple sausage burger

Maple Sausage Burgers

Mexican Breakfast Pizza

Mexican Breakfast Pizza

Dessert Of The Week

Chocolate Cherry No Bake Cookies

Cherry Chocolate No Bake Cookies

 

Lynn's Kitchen Adventures

Flourless Cookies

Flourless Oatmeal Chocolate Chip Cookie

Cookies are one of my favorite desserts to serve. They are easy to make and can almost always be made ahead of time. They make a great grab and eat dessert when serving a crowd.

There are also endless options for changing cookies up. A basic batter can usually be made several different ways simply by changing up what you add to it. Chocolate, white chocolate, candy, raisins, and more can turn a basic cookie batter into several different cookies.

Flourless cookies have become my favorite cookie to make when I need a quick dessert to take somewhere or for when we have company over.

They are easy for me to make gluten free and don’t call for any special ingredients. They are regular cookies, that just happen to be gluten free. They taste great and I can stock my freezer with them for when I need a last minute dessert.

Today I am sharing five of my favorite flourless cookie recipes. You do not have to be gluten free to enjoy these. They are cookies everyone will love.

In fact, I served several of these over the weekend for a birthday party and people commented that they could not believe that they were gluten free.

Flourless Chocolate Cookies

Flourless Chocolate Cookies are rich and fudgy. They are kind of like a brownie in cookie form.

Flourless Oatmeal Chocolate Chip Cookie

Flourless Chocolate Chip Oatmeal Cookies have become my new favorite cookie. I love these. I have taken them to several small group and church events and everyone loves them. I use gluten free oats to make them gluten free.

Flourless Peanut Butter Cookies

I have been making Flourless Peanut Butter Chocolate Chip Cookies for years. I made these long before my daughter had her peanut allergy. We love them. You can make them with or without the chocolate chips. We now use sunbutter or soybutter and it works great.

Flourless Chocolate Peanut Butter Cookies

Chocolate Flourless Peanut Butter Cookies are another favorite at our house. They are the same basic flourless peanut butter cookie that we love with cocoa added. You can never have too much chocolate. 🙂 These also work well with sunbutter or soy butter.

Flourless Oatmeal Cookies are another oatmeal cookie that we enjoy. The texture is slightly different than the other oatmeal cookie I shared above.  I also use both chocolate chips and raisins in this recipe. I also use gluten free oats to make them gluten free.

Now go stock your freeze with some cookies!

 

Lynn's Kitchen Adventures

Everyday Adventures

It has been a few weeks since I did one of my random Everyday Adventures posts, so I thought it was time to catch up. This Everyday Adventures post is definitely a random, little bit of everything, keeping it real update.

 

Book Art Read

A few weeks ago I shared that I had discovered book art and was loving it. I finally finished my project and I have to say I love it. I am not a crafty DIY person, but I am loving book art/book folding. I am working on a second project and will share the results soon. Once I have a few projects done I will try to share more details on what I do.

My reading life has suffered recently. I haven’t been reading as much as normal and I miss it. I miss posting on our booksite and hope to get back to it soon.

I did read this book recently though and loved it!

I have known Jen of Balancing Beauty and Bedlam since the early days of blogging. She is one of the first online bloggers that I got to know in real life. When I heard she was writing a book I couldn’t wait to see the finished product. I knew the book would share her heart and love of hospitality.

A few weeks ago I received a free copy of her new book, Just Open the Door, to review and I started it right away. I finished it the other day. I find it hard to put into words how much I enjoyed this book.

Several times I was in tears reading Just Open the Door. My mom has opened the door to so many people over the years. I wouldn’t be the person I am today if people hadn’t opened their doors to me when I was a teenager.

Hospitality can change a life. Small acts of kindness often make a huge difference. I plan to do a full review of this book, but for now I can say that I highly recommend it.  (And I am not just saying that because I received a free copy of the book. The message in this book is one that needs shared.) 

The release date for the book is April 10th, but there are some great bonuses if you preorder the book now. After you preoder the book, go to the Just Open The Door website and fill out the form for your bonuses. The $10 off  Dayspring purchase makes preordering the book a great deal.

On a totally different topic can we talk about weird food now.

I did a poll over on my Instagram account about peeps. Apparently my Instagram followers do not enjoy Peeps. I was actually surprised that so many people dislike them. I don’t love them, but I do enjoy them occasionally. I usually buy a package or two a year and then I am done until next year. I don’t love them, but I certainly don’t dislike them either.

What are your thoughts? Do you like or dislike Peeps?

Pickled Bologna

And speaking of weird food this might just be one of the strangest things that I have seen in awhile. Pickled Bologna anyone?

Last weekend we stopped by an Amish store in an area that we were visiting. It was full of delicious looking food.

Breads, cakes, cinnamon rolls, fudge, cheese, and all kinds of canned foods. We left with quite a few things. We were tempted to buy the pickled bologna just for the fun of it, but we just couldn’t because none of us were willing to try it. I didn’t even know you could pickle bologna.

I will fully admit that I am not a fan of bologna. Several in my family are, but not me. However, even the bologna lovers in my family thought this was a strange item and they had no desire to try it.

If you have actually tried pickled bologna I would love to hear your thoughts? Is it actually good?

I hope you have a great weekend and can enjoy some time with family and friends.

Lynn's Kitchen Adventures

Chocolate Cookie Cake

Chocolate Cookie Cake also known as Chocolate Skillet Cookie or Chocolate Pan Cookie is an easy and delicious dessert!

Chocolate Cookie Cake

Cookie dough baked in a skillet or oven proof pan has many names, but no matter what you call it, it is delicious.

We call this Chocolate Cookie Cake because we often decorate it for birthdays and holidays. But you don’t have to. It is a great dessert just baked and served with no decorations. It is even better served warm with a scoop of ice cream.

Chocolate Cookie Cake on Plate

This recipe is based on the basic cookie cake recipe that I have made for years. I even developed a gluten free cookie cake that is a version of that same cookie cake, that I now make all the time.

Today’s recipe is that same basic recipe, but made with cocoa added. That makes this recipe a double chocolate cookie cake. Extra chocolate is always a good thing.

My kids actually told me that they like this double chocolate cookie cake a little better than my original one. Next time I serve them for a birthday I might have to make both the original and the double chocolate.

I am sharing two ways to make this. The regular way and the gluten free way. So this one works for both my regular and my gluten free readers.

Chocolate Cookie Cake

Chocolate Cookie Cake
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 

A simple dessert perfect for birthdays, parties, or anytime you need an easy dessert. 

Servings: 8
Author: Lynn's Kitchen Adventures
Ingredients
  • 1 2/3 cups flour or use Bob's Red Mill 1 to 1 Gluten Free Baking Flour for GF
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/2 cups semi sweet or milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, baking cocoa, baking soda, and salt. Set aside. In a mixing bowl, cream butter and sugars until mixture is light and fluffy, about 2 minutes.

  3. Add egg and vanilla. Mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

  4. Transfer dough to a 10-inch ovenproof skillet or pan, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 22 to 25 minutes. Don’t over bake. 

  5. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream
Lynn's Kitchen Adventures
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