Butternut Squash with Sauteed Onions

Butternut Squash with sautéed onions! Sauté onions until all water is evaporated and then put aside. Put cut up butternut squash in an aluminum foil and put spices such as garlic spice, dill, cajun spice, lemon spice, parsley, basil, pepper and salt. Put aluminum foil in oven and bake for thirty minutes or until slightly soft. Cook with the sauteed onions until tender. Serve hot or cold :) 

Flounder with onions, tomatoes and lemon spice

Flounder with garlic, onions, tomatoes, and lemon spice. Put olive oil in a pan with mashed garlic for a couple seconds. Once the oil bubbles, saute the onions until it softens. Then put in chopped tomatoes. If you are too lazy (like me) pour in tomato paste instead. Rub lemon spice onto the flounder, lower the heat to medium or low and place on top of the onion, tomato mixture. Cook thoroughly preferably until onions begin to brown or until fish is done.

Mushroom, Tomato, Onion Omelet

I decided to make a mushroom, tomato, and onion omelet for breakfast! First thing’s first.

Recipe:

One box of mushrooms, one onion, one tomato, two eggs, one cup of water.

In a 10” omelet pan, saute mushrooms in water. Remove mushrooms from pan, drain water and set aside. Chop up tomato and onions and saute. After the onions begin to start browning slightly, put mushrooms back into the pan and sautee together. Take off stove and set aside. Then take two eggs, beat lightly and pour into pan. When edges begin to set, lift egg mixture with spatula allowing uncooked mixture to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushroom, tomato, and onion. Fold in half; slide onto warm serving plate. Add ketchup and cheese if you’d like. Have fun!