Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests
Prep: 20 min.
Bake: 22 min.

1 20-oz. pkg. refrigerated shredded hash brown potatoes
2 eggs, beaten
1 Tbsp. snipped fresh chives
1/2 tsp. salt
12 eggs
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. butter or margarine
1-1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Nutrition Facts
Calories 205.277, Total Fat (g) 12.419, Saturated Fat (g) 5.987, Monounsaturated Fat (g) , Polyunsaturated Fat (g) , Cholesterol (mg) 266.253, Sodium (mg) 487.607, Carbohydrate (g) 11.046, Total Sugar (g) , Fiber (g) .624, Protein (g) 12.172, Vitamin C (DV%) 5, Calcium (DV%) 13, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

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Curried Chicken, Sweet Potatoes and Onions

Curried Chicken, Sweet Potatoes and Onions

You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.

2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 large sweet potato, peeled, chopped (1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted

1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.

2. Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chicken is no longer pink, stirring frequently. Sprinkle with almonds.

TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.

4 (1 1/4-cup) servings

PER SERVING: 540 calories, 37.5 g total fat (20 g saturated fat), 29.5 g protein, 24 g carbohydrate, 70 mg cholesterol, 515 mg sodium, 5.5 g fiber