Six Eyed Jack: Six Ingredient Meal

by Joanne on September 12, 2011

I was selected for the AMEX Dinner at 6 Foodbuzz contest (A Foodbuzz Tastemaker program with American Express).  How cool!  I do need your comments and feed back so please help me out.  You get $100 for your comments so…COME ON!

Give away the $100 gift card to one of the readers who comments on your Dinner@6 post

  • Comment by 9/30/11 and a randomly selected winner will be awarded the $100 card.

The contest:  To create a unique dinner recipe using only six ingredients.  Salt, pepper, oil and water can be used without counting as one of the six, but I thought that allowance ruined the challenge so I tried to think of flavorful ingredients, gluten free and meatless that would result in a healthy, tasty dish for the entire family.


My first question to you: What ingredient can you add to a recipe that will add a lot of flavor without having to use additional herbs, spices, condiments, and fat?

So what is “Six Eyed Jack”? Six = six eggs.  Jack = Pepper Jack cheese.   It’s very easy to make, mix everything up in one bowl and pour into an oven safe, non stick dish.

Ready?  Set.  GO! (I run, what can I say?!)


Serves 4 – 6


Six Eyed Jack

  1. 1 medium zucchini – peeled, sliced in half lengthwise and cut into 1/4” half moon pieces
  2. 15 oz can dark red kidney beans, drained and rinsed (or you can use your favorite bean) – mash HALF of the beans. NOTE:  This does not result in the beans being HALF as gassy Winking smile
  3. 3/4 cup cooked brown rice (or wild rice or your favorite rice)
  4. 6 large eggs, slightly beaten *You can also use 3 whole eggs and 3 egg whites or all egg whites but since there is no added fat, it’s recommended you had some yolk.
  5. 11 oz can Mexican Style Corn, drained
  6. 1 cup Pepper Jack Cheese, shredded

Preheat the oven to 350 F.  Mix all the ingredients in a bowl then pour into a non stick, 8 x 8 x 2 baking dish.  If using a glass dish, spray lightly with non stick spray.

Bake for 50 – 60 minutes and try not to over bake.


The result:


Expect the corn to stand out as the number one flavor.


There is spiciness from the Pepper Jack. It all holds together beautifully by the eggs.  This one dish meal provides a vegetable (zucchini), a carbohydrate (rice and corn), and protein (beans, eggs, and cheese).   Complete nutrition, complete meal.  Oh! And it has a cool name. Be right back

So….what do you think?  PLEEEAASSEE..(no, I’m not begging) let me know your comments.


My second question to you:  What changes would you make, meat or meatless, dairy or dairy free, gluten or gluten free, to the recipe above to suit you or your family’s tastes?

As part of the Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win!

and.. My THIRD and most important question to you: What is your favorite six-ingredient recipe?

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  • At 2011.09.27 02:03, Amy Tong said:

    Wow, your recipe is so mcuh fun and creative. Can’t wait to try. My family’s favorite 6 ingredients dinner is the Creamy Asian Beef Noodle.

    8 ounces soba (Japanese buckwheat noodles)
    1 1/2 pounds of skirt steak, cut in half or thirds to fit in skillet
    1 pound(s) of snow peas, stem ends removed
    2 tsp. of soy sauce
    8 ounce(s) of 8 ounce Philadelphia Cream Cheese, softened
    2 Green Onion, chopped

    In a pot of boiling salted water, cook noodles until al dente. Drain and set aside.

    Heat a large skillet over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 3 to 5 minutes per side. Transfer steak to a cutting board and loosely cover with aluminum foil (reserve skillet with juices).

    Add snow peas to skillet and toss with juices. Cook on medium-high heat, tossing occasionally until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and cream cheese, cook until warmed through, about 1 minute. Transfer to serving bowls. Slice steak and place on top of noodles. Sprinkle with green onions and enjoy.

    amy [at] utry [dot] it

    • At 2011.09.29 12:06, Sarah @ Sarah's Modern Bites said:

      Ohhh my gosh THANK you for this recipe! This is SO similar to what my boyfriend eats on a daily basis.. he calls it a slurry haha… brown rice, black beans, salsa and shredded cheese.. THIS however would be a much more sophisticated version 😉 Great pictures!

      My go-to 6 ingredient recipe is!:
      – 1 box corn/gluten free shells
      – 1 cup cubed extra firm tofu
      – 2 huge handfulls of fresh baby spinach
      – A couple tablespoons of extra virgin olive oil
      – About 1/4-1/2 cup graded Pecorino Romano
      – salt and pepper to taste
      Cook the pasta according to directions, lightly saute the cubed tofu with olive oil, toss the spinach in with the warm pasta once it has been drained, stir the spinach in with the pasta and add the rest of the olive oil, stir, toss in the tofu with the pasta, stir, toss the cheese in, stir, salt and pepper to taste… Enjoy!

      • At 2011.09.29 22:43, Anna said:

        This was so good! I was really excited to make this the other day, and it tasted as good as it looks 🙂

        • At 2011.09.30 03:32, Niki said:

          great recipe idea!

          My fav 6 ingredient recipe is a quick pasta dish…

          1 lb rigatoni
          1 large onion, chopped
          a couple of cloves of garlic, minced
          1 lb fresh tomatoes, chopped
          handful of basil, roughly chopped
          1 lb fresh mozzarella
          2 tbsp olive oil
          salt & pepper

          Cook pasta according to package instructions. While the pasta is cooking, saute the onion and garlic in olive oil over medium heat, then add the chopped tomatoes. Season with salt and pepper, to taste. Cut the mozzarella into bite sized pieces, drain the pasta (when it is al dente) and toss everything together. Top with the chopped basil and you are good to go!

          • At 2011.09.30 23:19, Liz M. said:

            My favorite is potato skins–potatoes, cheddar, bacon, chives, and sour cream or ranch! Bake the potatoes normally, then cut them in half, scoop some potato out to make room for the stuff you’ll add, cut them in half again, and top with cheddar and bacon that you’ve already cooked and crumbled. Bake again for about 15 minutes, then top with chives and garnish with sour cream!

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