Creamy Scrambled Eggs with Tomatoes and Red Peppers

The perfect healthy morning meal... colorful, filling, tasty and DELISH! These scrambled eggs are going to be your signature dish once you try it. Feel free to add whatever you've got laying around... but this combo is killer. (one serving)

Ingredients:

- 2 eggs, beaten
- 1/2 cup plain soy milk
- 1 small tomato, diced
- 1/4 red bell pepper, diced
- 1/4 sweet onion, diced
- 1 tablespoon Philadelphia cooking creme
- olive oil
- handful of fresh parsley
- salt
- pepper

To Make:

in a medium skillet, sauté the onions and bell peppers with olive oil for about 4 minutes, season with salt and pepper.

Add in the diced tomato and season with salt and pepper. Mix together.

Season the beaten eggs with salt and pepper and mix in the soy milk. Beat one last time and pour into the eggs. Let this cook for about 1.5 minutes on medium low heat.

Begin mixing together the dish until the eggs start to cook. Mix in the cooking creme. Cook until desired doneness.

Top with fresh parsley and add another pinch of salt to the top. Serve immediately.

Salmon with Campanelle, Vegetables and Philly Cooking Creme

I took this dish all the way to Maryland Public Television, and now I'm bringing it back on the Real Women of Philadelphia contest with Paula Deen! The only difference is I'm adding Philadelphia Cooking Creme... it's simply amazing!
(Serves 4 people)

Ingredients:

- 1/2 pound Campanelle Pasta
- 1 8oz salmon fillet
- 1 container plain Philadelphia Cooking Creme
- 1/2 red bell-pepper, diced
- 1/2 onion, diced
- 10 garlic cloves, minced
- 2 large carrots, shredded
- 1 cups frozen peas
- Olive Oil
- Garlic powder
- Crushed Red pepper
- Dried oregano
- Salt
- Pepper

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper, crushed red pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 2 minutes on each side.

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the vegetables. Add in 4-5 tablespoons of Philly Cooking Creme. Mix together.

Drain pasta and add into the mixture. Add 1 tablespoon extra olive oil and 1 tablespoon extra of cooking creme. Mix together and serve immediatly.

Lemon Baked Tilapia

Looking for a quick meal that is easy and looks awesome? Try this Lemon Baked Tilapia. Tilapia is my go-to seafood dish because there are SO MANY different ways to prepare it and it's fast to make!

Ingredients:

- 2 tilapia fillets
- 2 lemons
- oregano
- paprika
- salt
- pepper
- olive oil (or cooking spray)

To Make:

Preheat oven to 355.

In a large baking dish, either drizzle with olive oil or spray with cooking spray. Place your tilapia fillets in the dish.

Season lightly with oregano, paprika, salt and pepper. Slice the lemons down the middle, remove seeds and gently sprinkle lemon overtop of the tilapia.

Place the lemon slices in the dish. Bake for 20 minutes and broil for 3 minutes.

Serve with fresh or sautéed vegetables.

Sun-Dried Tomato (Philly Cream Cheese) Mac'N'Cheese

These individual portions of this velvety and creamy dish will melt your taste buds. Packed with sun-dried tomatoes, plump peas and our star ingredient, Philadelphia Cream Cheese, this "typical dish" is transformed into a gourmet side dish that is worthy of any table.

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese
8 ounce(s) of Sharp White Cheddar Cheese
1/2 pound(s) of mini shells
1 small onion, diced
4 garlic cloves, minced
1/4 cup(s) of sun-dried tomato packed in olive oil
1 cup(s) of frozen peas
1/2 cup(s) of Parmesan Cheese
1 cup(s) of heavy whipping cream
1 tbsp. of unsalted butter
1 tbsp. of Italian Bread Crumbs
1 tsp. of garlic powder
1 tsp. of crushed red pepper
1 pepper to taste
1 salt to taste
2 tbsp. of olive oil
4 sprays cooking spray

To Make:

Pre-heat oven to 360.
Boil pot of salted water
Cook the mini shells for 6 minutes, drain. Do not rinse.
Add the diced onion and minced garlic in 2 tbsp. of olive oil.
Cook for 5 minutes.
Open the Philadelphia Cream Cheese and cut into cubes.
Add the cubes one-by-one into the onions and garlic. Mix together. Season with salt and pepper.
In a food processor, blend the 1/4 cup of sun-dried tomatoes until blended. Add into the cream cheese mixture.
Add in 1 cup heavy whipping cream and butter, mix together. Season with salt and pepper.
Add in 1 cup frozen peas. Mix together.
Slowly mix in 1/2 cup grated Parmesan Cheese.
Grate the Sharp Cheddar cheese and slowly mix into the cheese mixture in small handfuls. Reserve 3/4 cup for later.
Season with 1 tsp. garlic powder.
Season with 1 tsp crushed red pepper flakes.
Season with salt and pepper. Mix together.
Add in pasta, mix together.
Arrange four mini baking cups in a large baking platter.
Spray with cooking spray to prevent from sticking.
Spoon pasta mixture into each cup, filling to the top.
Top each mini cup with remaining sharp cheddar cheese.
Sprinkle Italian breadcrumbs overtop each mini cup.
Place in oven for 10 minutes. Broil on High for 2 minutes
Remove from oven, serve while hot.

Sun Dried Tomato & Pesto Stuffed Mushrooms

Stuffed mushroom lovers... this is for you. These creamy, flavorful mushrooms will be your new favorite party appetizers and also an easy delight to make whenever you get the urge.

Ingredients:

- 30-40 button mushrooms
- 1 package Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes
- 1 teaspoon pesto paste
- 1/3 cup mozzarella cheese
- 3 slices turkey bacon, chopped
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- crushed red pepper flakes to taste
- salt
- pepper

To Make:

Preheat oven to 325 degrees.

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Wash and dry the mushrooms and carefully remove their stems. (Save these stems for other delicious meals).

Gently fill each mushroom with the cream cheese mixture.

Line a baking sheet with tin foil. Bake the mushrooms for 20-25 minutes until they are slightly browned. They will release some liquid. Once they have cooled for 5 minutes, remove from the baking sheet so they don't get soggy in the juice.

ENJOY!

Tofu Cacciatore

So I was being extra creative tonight... not that I'm not USUALLY really creative, but I think this dish is awesome and delicious and I'm really pleased with how this turned out. Try it and let me know what you think.

Ingredients (serves 2):

- 3/4 package of Extra Firm Tofu
- 1/2 onion, diced
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 1/2 green pepper, diced
- 2 tablespoons tomato paste
- 1/3 cup fire roasted tomatoes
- olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1/2 tsp dried basil
- 1/2 tsp paprika
- salt
- pepper

To Make:

In a large pan, saute the onions and celery for 2 minutes on medium heat.

Drain and slice the tofu into small cubes. Add the tofo into the onions and add in the green peppers. Season with salt and pepper. Cook on medium high heat for about 10 minutes until nicely browned. Add in the carrots.

Add in the 1/3 cup fire roasted tomatoes and season with salt. Cook another 5 minutes.

Add in the tomato paste and 1/2 cup water. Add the rest of the spices. Mix together and cover. Cook on medium low heat for another 10 minutes.

Serve alone or over rice or pasta.

Enjoy!

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.