Preheat oven to 375 F.
Grease a muffin tin or 6 ramekins. Shape a slice of bologna into each cup and sprinkle cheddar on top. Crack one egg into each cup. Lightly season with black pepper. Bake 15 to 20 minutes, checking regularly until eggs are lightly set.
Remove from oven and sprinkle with bacon bits and diced scallions. Carefully remove bologna cups and serve immediately.
Per serving: 291 calories, 22 grams fat (8 grams saturated fat), 307 milligrams cholesterol, 3 grams total carbohydrates, 0 grams fiber, 20 grams protein.
In a small bowl, mix together dressing ingredients — olive oil, vinegar, Italian seasoning, and garlic.
In a large bowl, toss together tomatoes, red onion, mozzarella pearls, garbanzo beans, pasta, and pepperoni. Add dressing, stirring to coat.
Pasta mixture can marinate overnight or be served immediately. Dress plates with spinach and top with pasta mixture.
Red or white wine vinegar can be used in place of balsamic vinegar.
Per serving: 671 calories, 32 grams fat (9 grams saturated fat), 61 milligrams cholesterol, 605 milligrams sodium, 66 grams total carbohydrates, 14 grams fiber, 34 grams protein.
Preheat oven to 350 F.
Melt butter in a medium skillet over medium heat. Sauté onion and cabbage until soft, about 10 minutes. Remove from heat and strain off any excess liquid. Boil water and mix in mashed potato flakes, mayonnaise, and mustard.
In a large bowl, mix pastrami, cabbage, and mashed potato mixtures. Roll out pastry dough to 10 x 10 inches and cut into eight 5 x 5-inch squares. Liberally fill each square of dough with potato-pastrami filling. Fold corners diagonally two at a time, stretching pastry to close comfortably, then pinch at the top. Fold open corners clockwise and push together to seal.
Place on a lightly greased baking sheet. Brush each knish with egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until golden.
Per serving: 508 calories, 32 grams fat (9 grams saturated fat), 50 milligrams cholesterol, 637 milligrams sodium, 42 grams total carbohydrates, 2 grams fiber, 14 grams protein.
In a large pot, boil potatoes in salted water until just barely tender, 5 to 7 minutes.
In a large cast-iron skillet (or nonstick electric skillet), heat butter and olive oil. Add onion and cook on medium 3 to 4 minutes or until soft. Turn up heat to medium high and add potatoes and corned beef. Depending on the size of your skillet, this may need to be done in batches. To produce crispy and browned edges, stir only occasionally for about 10 minutes.
Add garlic, paprika, and Worcestershire sauce, season with salt and pepper to taste, and cook another minute or two.
Serve with poached or fried eggs, cooked cabbage, sauerkraut, or a side salad.
Per serving: 474 calories, 27 grams fat (12 grams saturated fat), 94 milligrams cholesterol, 1,141 milligrams sodium, 40 grams total carbohydrates, 6 grams fiber, 20 grams protein.
