Chocolate and other food groups

Sundance Eggs 2 flour torillas, taco size 4 eggs 1 ts. water 1/8 ts. salt 2 ts. butter 1/4 c. chopped onion 1 medium tomato, peeled, seeded and chopped 2 Tb. green chilies, chopped and drained 1/2 c. cheese 2 Tb. taco sauce or salsa 2 Tb. sour cream, optional Heat oven to 350. Wrap tortillas in foil; bake about 5 minutes or until warm and soft. In medium bowl, combine eggs, water and salt; beat well. Melt butter in medium skillet and add eggs. Cook until eggs are almost set. Remove from heat. Place warm tortillas on large ungreased cookie sheet. Top each tortilla with 1/2 of the eggs, onions, tomato, chilies, and cheese. Bake at 350 or until cheese is melted. Top each with taco sauce and sour cream. Serves 2.

Quick Salsa Chicken 2 chicken breasts, skinless and boneless 2 ts. taco seasoning mix 1/2 c. salsa 1/2 c. shredded cheese 1 Tb. sour cream, optional Heat oven (or toaster oven) to 375. Sprinkle chicken with taco seasoning mix. Place in 8" baking dish. Pour salsa over chicken. Bake for 25-35 minutes or until chicken is done. Sprinkle with cheese and bake another 3 to 5 minutes. Top with sour cream. Serves 2. Seasoned Breadsticks 1 7 oz. can refrigerated breadsticks 3/4 ts. taco seasoning Arrange breadsticks on cooking sheet. Sprinkle with seasoning mix. Bake as directed on package, or cook with chicken is cooking. Makes 5 breadsticks.

Raspberry Cream Tarts 1 6 oz. container raspberry yogurt 1 4 oz. container vanilla pudding 2-3 drops red food coloring, optional 1/2 c. fresh raspberries 3 individual graham cracker pie shells In small bowl, combine yogurt, pudding and food color; blend well. Fold in raspberries. Spoon mixture into pie shells. Garnish with whipped cream or Cool Whip, more raspberries, or chocolate syrup. Makes 3 servings.

Today's recipes are a few for smaller crowds of 2 to 3 people. We used these when we were first married or only had Baby Ellen. Good for lunch too. Harvest Dinner Omelet 4 eggs 1/4 c. milk 1/8 ts. salt 1 Tb. butter 1/2 c. chopped zucchini or mushrooms 1/3 c. chopped tomato or ham 1 Tb. chopped onion 1/2 c. shredded cheese Combine eggs, milk, salt and pepper; beat well. Melt margarine in large skillet over medium-high heat. Pour egg mixture into skillet; reduce heat to low. Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set but top is moist. Sprinkle other ingredients over eggs. With spatula, loosen edge of omelet and fold in half; transfer to serving platter. 2 to 3 servings.