Last Updated on February 5, 2026 by Daily News Staff

Healthy Everyday Recipes for Real Life: Nutritious, Energy-Boosting, Egg-Inspired Breakfasts That Save Time

Turkey Bacon and Spinach Quiche with Sweet Potato Crust

• Nonstick cooking spray
• 1          medium sweet potato, peeled
• 1          teaspoon canola or corn oil
• 1          medium yellow onion, diced
• 6          slices uncured, nitrate-free turkey bacon, thinly sliced
• 10        ounces frozen chopped spinach, thawed
• 3/4       teaspoon dried dillweed, crumbled
• 1/4       teaspoon salt
• 1/4       teaspoon freshly ground pepper
• 4          large egg whites
• 2          large eggs
• 1/4       cup fat-free milk
• 1 1/2    tablespoons fat-free feta cheese

1. Preheat oven to 400 F. Lightly spray 9-inch pie pan with nonstick cooking spray.
2. In medium bowl, using box grater, grate sweet potato. Measure out 2 cups. Gently press sweet potato on bottom and up sides of pan, forming crust. Sweet potato will be loose but will hold together once cooked.
3. Bake 20 minutes, or until crust is cooked. Remove from oven. Let stand to cool. Reduce oven temperature to 350 F.
4. In medium skillet, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6 minutes, or until almost translucent, stirring frequently. Add turkey bacon. Cook 3-4 minutes, or until onion and bacon begin to brown, stirring frequently. Add spinach, dillweed, salt and pepper. Cook 1-2 minutes, or until water from spinach is released. Remove from heat. Transfer mixture into sweet potato crust.
5. In medium bowl, whisk egg whites, eggs and milk. Pour over mixture in crust. Sprinkle feta over top.
6. Bake 35-40 minutes, or until knife inserted into center comes out clean. Transfer to cooling rack. Let cool 10 minutes before cutting into wedges.

Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffins

• Nonstick cooking spray
• 1 1/2    cups finely chopped fresh or frozen broccoli florets, thawed if frozen
• 1/4       cup water
• 8          extra-large egg whites
• 1/2       cup fat-free milk
• 1/4       teaspoon freshly ground pepper
• 1/4       cup shredded fat-free cheddar cheese
• 2          whole-wheat, low-sodium English muffins

1. Lightly spray large skillet with nonstick cooking spray. Heat over medium-high heat. Cook broccoli and water 4-5 minutes, or until broccoli is tender. Remove from heat. Transfer broccoli to dish. Using paper towels, wipe skillet clean.
2. In large bowl, whisk egg whites, milk and pepper until combined.
3. Lightly spray skillet with cooking spray. Heat over medium-high heat. Pour in egg white mixture. Cook 2-3 minutes, or until almost firm, stirring constantly with spatula. Stir in broccoli and cheddar cheese. Remove from heat.
4. Just before serving, split and toast English muffins. Transfer to plates. Spoon egg mixture onto muffins.

Egg “Muffin” Cups with Turkey Sausage and Mushrooms

• Nonstick cooking spray
• 1/2       tablespoon canola or corn oil
• 1          yellow onion, finely chopped
• 1          package (8 ounces) sliced white mushrooms
• 1          package (6.4 ounces) frozen, cooked, nitrate-free turkey sausage links, thawed
• 7          large eggs
• 1/4       cup fat-free milk
• 1/4       teaspoon pepper
• 1          cup shredded fat-free cheddar cheese

1. Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In medium nonstick pan, heat oil over medium-high heat. Cook onions and mushrooms 10 minutes, or until soft, stirring occasionally.
3. Warm turkey sausage according to package directions. Chop turkey into bite-size pieces. Stir into onion mixture until well blended. Spoon into muffin cups.
4. In small bowl, whisk eggs, milk and pepper. Pour egg mixture into muffin cups. Top with cheddar cheese.
5. Bake 25 minutes, or until eggs are set. Remove from oven. Let cool slightly. To easily remove muffins from pan, run knife around edges of each muffin.

The fate of Lucky Supermarkets in SoCal

Last Updated on February 5, 2026 by Daily News Staff

(Family Features) From the pregame party to kickoff and the final whistle, game day hosts know savory snacks are the key to victory. Celebrate the big game this season with a simple yet tasty spin on a football staple with this 7-Layer Game Day Dip. Featuring layers of refried beans, mashed avocados and seasoned sour cream topped with cheese, tomatoes, scallions and black olives, you can tackle a winning spread in next to no time.

Visit Culinary.net to find more strategies for serving victorious game day recipes.

7-Layer Game Day Dip

Recipe adapted from Love & Lemons

Prep time: 20 minutes

Servings: 12

• 1          can (16 ounces) refried beans
  
• 3/4       cup salsa
  
• 2          avocados
  
• 1          green bell pepper, finely chopped
  
• 2          tablespoons fresh lime juice
  
• 16        ounces sour cream
  
• 3          tablespoons taco seasoning
  
• 1 1/2    cups grated sharp cheddar cheese
  
• 1          tomato, diced
  
• 1          bunch scallions, chopped (optional)
  
• 1          can (2 1/4 ounces) sliced black olives, drained (optional)
  
• tortilla chips, for serving

1. In medium bowl, stir refried beans and 1/2 cup salsa. In separate medium bowl, mash avocados with remaining salsa. Add bell peppers and lime juice; stir to combine. In third medium bowl, stir sour cream and taco seasoning.
2. To assemble, spread refried bean mixture in bottom of baking dish. Spread avocado mixture evenly on top then spread sour cream mixture. Sprinkle with cheddar cheese then top with diced tomatoes.
3. Top dish with scallions and black olives, if desired. Serve with tortilla chips.

Photo courtesy of Shutterstock

SOURCE:

Culinary.net

Complement Game Day with a Crispy Snack

(Family Features) In the midst of peak homegating season, with football championships taking center stage and action heating up on the hardwood, a good game day host knows you can never have too many delicious snacks on hand. Kicking off the madness can be as easy as these Crispy Potato Skins, a hearty watch party classic that keeps fans fueled and engaged with the game on the big screen.

Enjoy all the touchdown tosses and alley-oop action with more recipe inspiration at Culinary.net.

Crispy Potato Skins

Recipe adapted from Simply Recipes
Prep time: 10 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

• 6          medium russet potatoes
  
• extra-virgin olive oil
  
• 6          slices bacon
  
• kosher salt, to taste
  
• freshly ground pepper, to taste
  
• shredded cheddar cheese
  
• sour cream (optional)
  
• thinly sliced green onions (optional)

1. Heat oven to 400 F. Clean potatoes then pierce with fork.
2. Rub potatoes with olive oil then bake 1 hour until cooked through.
3. In frying pan over medium heat, cook bacon 10-15 minutes until crisp. Drain on paper towel-lined plate then crumble.
4. Cut cooked potatoes in half then scoop out insides, leaving about 1/4 inch of potato inside skins. Rub with olive oil then season with salt, to taste. Place on roasting pan and cook 10 minutes. Flip and cook 10 minutes.
5. Arrange potatoes skin-sides down and season with pepper, to taste. Sprinkle with cheese and crumbled bacon then broil 2 minutes.
6. Serve with sour cream and sliced green onions, if desired.

Photo courtesy of Shutterstock

SOURCE:

Culinary.net

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