*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*
My favorite part about Christmas after becoming a mom is seeing how excited and happy my son is, not just on Christmas morning, but also in the days and weeks leading up to it! The downside to his Christmas morning excitment is that all he wants to do is tear into presents and play, not sit down and have breakfast before present time! My solution is to make handheld food that would be excellent both warm and at room temperature, so he can pick it up, take a bite, and rip open another present! This year, I made roasted pepper, bacon, and egg ham cups and fruit salad! Of course, my son only managed to get a few bites in, but at least he ate some, and it was delicious!!
Here is how I made the ham cups:
4 whole eggs
4 egg whites
salt and pepper
dash hot sauce
1/2 cup evaporated skim milk
1/4 lb turkey bacon, cooked until crisp and crumbled
1/4 cup diced roasted red peppers
1/4 cup shredded swiss cheese
12 thin slices deli ham (I used black forest ham)
1/2 Tbsp minced chives
Preheat oven to 350 degrees.
In a medium bowl, whisk together eggs and milk. Season to taste with salt and pepper, and a little hot sauce, if you like. Stir in the bacon, peppers, and cheese. Line each cup of a 12 cup muffin pan with a slice of ham, then fill about 3/4 of the way with egg mixture (The egg will souffle some while cooking, and you want enough to fill all of the cups!). Bake for 15-20 minutes until set, then plate and sprinkle with chives!
This recipe makes 12!
How the fruit salad came to be:
2 large apples, chopped (I used one red and one green)
1 cup green grapes, halved
1 cup chopped pear (I used Bosc)
1 cup dried cherries
1/4 cup unsweetened coconut
1/4 cup chopped toasted walnuts
1/2 cup fat free vanilla yogurt
In a large bowl, toss the fruit together, then stir in yogurt. Done! Eat! Enjoy!
This recipe makes 6 servings, 3/4 cup each!
Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts
Sunday, January 13, 2013
Wednesday, January 9, 2013
Cuban Black Bean Wrap
*For some reason, I'm unable to upload pictures from my computer, the
browse box isn't coming up. I will add the images when I can figure out what's
wrong. In the meantime, all of these recipes, along with the corresponding
photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit.
I apologize for any inconvenience.*
This is a recipe I used with some of the leftovers from last night's Cuban Black Beans and Rice. I had saved half of the beans for burgers I will make later in the week, but had some leftover from what was left of the portion I reserved for us to eat, and decided to make a wrap for lunch! This actually made far more filling than fit in my tortilla, so I served myself the extra in a small ramekin and just ate it with a spoon. It was delicious!! If you have rice leftover, you could add that, as well! You could make it vegan, of course, by omitting the sour cream and eggs.
What I used:
3 egg whites, beaten
salt and pepper
1/2 cup beans, drained from liquid
1/4 cup chunky salsa
a few dashes of hot sauce
1 tablespoon low fat sour cream
1 whole wheat tortilla (Mine was also low carb and low fat, only 60 cals per tortilla)
1 wedge lime
1/2 tablespoon chopped cilantro
1/4 cup shredded green cabbage
1 roma tomato, diced
Beat egg whites with a little salt and pepper to taste and scramble over medium-low heat until cooked but not dry. Add beans and salsa, cover, and cook until warmed through. Remove from heat and stir in hot sauce and sour cream.
Meanwhile, toast tortilla over a gas burner or warm in a large skillet over medium heat. Line the middle with cabbage and tomato, squeeze a little lime juice over, and top with as much bean filling as you can. Squeeze more lime juice over and sprinkle with some hot sauce, cilantro, and more lime juice. fold up the bottom and then the sides. I needed to use a tooth pick through where the tortillas overlapped to hold it together!
Serve any extra beans in a small bowl, garnished with more cilanto and lime, if desired. If you have extra cabbage and tomato, you can make a little salad dressed with a little lime. You could garnish the beans with some of the extra cabbage and tomato, as I did, as well!
This recipe made enough for me, although there was enough extra filling that I could have made 2!
This is a recipe I used with some of the leftovers from last night's Cuban Black Beans and Rice. I had saved half of the beans for burgers I will make later in the week, but had some leftover from what was left of the portion I reserved for us to eat, and decided to make a wrap for lunch! This actually made far more filling than fit in my tortilla, so I served myself the extra in a small ramekin and just ate it with a spoon. It was delicious!! If you have rice leftover, you could add that, as well! You could make it vegan, of course, by omitting the sour cream and eggs.
What I used:
3 egg whites, beaten
salt and pepper
1/2 cup beans, drained from liquid
1/4 cup chunky salsa
a few dashes of hot sauce
1 tablespoon low fat sour cream
1 whole wheat tortilla (Mine was also low carb and low fat, only 60 cals per tortilla)
1 wedge lime
1/2 tablespoon chopped cilantro
1/4 cup shredded green cabbage
1 roma tomato, diced
Beat egg whites with a little salt and pepper to taste and scramble over medium-low heat until cooked but not dry. Add beans and salsa, cover, and cook until warmed through. Remove from heat and stir in hot sauce and sour cream.
Meanwhile, toast tortilla over a gas burner or warm in a large skillet over medium heat. Line the middle with cabbage and tomato, squeeze a little lime juice over, and top with as much bean filling as you can. Squeeze more lime juice over and sprinkle with some hot sauce, cilantro, and more lime juice. fold up the bottom and then the sides. I needed to use a tooth pick through where the tortillas overlapped to hold it together!
Serve any extra beans in a small bowl, garnished with more cilanto and lime, if desired. If you have extra cabbage and tomato, you can make a little salad dressed with a little lime. You could garnish the beans with some of the extra cabbage and tomato, as I did, as well!
This recipe made enough for me, although there was enough extra filling that I could have made 2!
Monday, January 7, 2013
Vegetable and Tofu Pad Thai
*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*
I love Asian food, particularly Thai and Vietnamese, because their dishes tend to use my favorite ingredients, cilantro, lime, fish sauce, and Siracha! If you're vegan, you can substitute soy sauce for the fish sauce. My husband has never liked me cooking with tofu, and he really liked this! Even my son grabbed some of the seared tofu off my cutting board and ran off with it, singing it's praises! I did change up this recipe just a little bit to lower the fat and boost the protein by using less oil to cook the eggs, veggies, and tofu in, and by using four egg whites instead of two whole eggs. I meant to use wide rice noodles, but forgot to buy them, so I used whole wheat spaghetti, instead. I would have used fetucchini if I'd had it on hand, however.
Here's what I did!
14 oz firm tofu, drained and blotted dry
8oz dried wide, flat rice noodles (Or whole wheat fetucchini or spaghetti)
1/4 cup lime juice (3 normal limes or 1 1/2 of the monster limes I got last week!), plus wedges for serving
3 Tbsp fish sauce (or soy sauce)
1 Tbsp Siracha chili sauce
1 Tbsp packed dark brown sugar
vegetable oil cooking spray
4 egg whites lightly beaten
2 medium carrots, peeled and shredded
2 garlic cloves, minced
4 green onions, white and green parts seperated and thinly sliced
2 Tbsp roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Wrap tofu in a double layer of paper towels and set in a bowl. Top with another bowl and a heavy can or two to press out liquid. Let sit 30 minutes, blot again, cut in half widthwise, then slice thinly along the short side, blot again.
If using rice noodles, soak according to package directions, or cook whole wheat pasta according to package directions.
In a small bowl, combine lime juice, fish or soy sauce, Siracha, and brown sugar. Set aside to let the flavors marry.
In a large nonstick skillet sprayed with cooking spray, cook eggs, swirling to coat the bottom of the pan and cook until set, 1 minute, transfer to a cutting board, lightly roll up, and slice into thin strips (Or, if you fail at this like I did, just scramble the eggs!). Clean out the pan if any egg stuck, re-spray with oil, and cook tofu until golden brown on both sides and crisp, about 7 minutes, flipping halfway through. Transfer to cutting board. I sliced each piece in half, as well, just to make it more fork friendly.
Add carrots, garlic, and scallion whites to skillet and cook until softenend, about 3-5 minutes. Add sauce and bring to a simmer. Add noodles and cook, tossing frequently for about a minute, then toss in eggs and tofu to combine.
Serve topped with scallion greens, cilantro, and chopped peanuts, with lime wedges on the side.
I love Asian food, particularly Thai and Vietnamese, because their dishes tend to use my favorite ingredients, cilantro, lime, fish sauce, and Siracha! If you're vegan, you can substitute soy sauce for the fish sauce. My husband has never liked me cooking with tofu, and he really liked this! Even my son grabbed some of the seared tofu off my cutting board and ran off with it, singing it's praises! I did change up this recipe just a little bit to lower the fat and boost the protein by using less oil to cook the eggs, veggies, and tofu in, and by using four egg whites instead of two whole eggs. I meant to use wide rice noodles, but forgot to buy them, so I used whole wheat spaghetti, instead. I would have used fetucchini if I'd had it on hand, however.
Here's what I did!
14 oz firm tofu, drained and blotted dry
8oz dried wide, flat rice noodles (Or whole wheat fetucchini or spaghetti)
1/4 cup lime juice (3 normal limes or 1 1/2 of the monster limes I got last week!), plus wedges for serving
3 Tbsp fish sauce (or soy sauce)
1 Tbsp Siracha chili sauce
1 Tbsp packed dark brown sugar
vegetable oil cooking spray
4 egg whites lightly beaten
2 medium carrots, peeled and shredded
2 garlic cloves, minced
4 green onions, white and green parts seperated and thinly sliced
2 Tbsp roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Wrap tofu in a double layer of paper towels and set in a bowl. Top with another bowl and a heavy can or two to press out liquid. Let sit 30 minutes, blot again, cut in half widthwise, then slice thinly along the short side, blot again.
If using rice noodles, soak according to package directions, or cook whole wheat pasta according to package directions.
In a small bowl, combine lime juice, fish or soy sauce, Siracha, and brown sugar. Set aside to let the flavors marry.
In a large nonstick skillet sprayed with cooking spray, cook eggs, swirling to coat the bottom of the pan and cook until set, 1 minute, transfer to a cutting board, lightly roll up, and slice into thin strips (Or, if you fail at this like I did, just scramble the eggs!). Clean out the pan if any egg stuck, re-spray with oil, and cook tofu until golden brown on both sides and crisp, about 7 minutes, flipping halfway through. Transfer to cutting board. I sliced each piece in half, as well, just to make it more fork friendly.
Add carrots, garlic, and scallion whites to skillet and cook until softenend, about 3-5 minutes. Add sauce and bring to a simmer. Add noodles and cook, tossing frequently for about a minute, then toss in eggs and tofu to combine.
Serve topped with scallion greens, cilantro, and chopped peanuts, with lime wedges on the side.
Monday, December 31, 2012
Steak and Eggs with Creamed Spinach in Tomato Cups (Bonus! Leftover Idea!)
For the steak and eggs:
4 small, lean steaks, extra external fat trimmed (I can't remember what cut we used, I think it was eye of round)
grill seasoning
worchestershire sauce
1/4 to 1/2 green bell pepper, chopped (Depending on how many eggs you use)
1/4 onion, chopped
1/4 jalapeno, minced (optional)
4-6 eggs (However many you want. I made one egg for me, one for my son, and two for my husband)
1 tablespoon evaporated skim milk
Preheat a large skillet (Or a grill, if it's not freezing death cold where you live!) to medium-high heat. Season one side of the steak with grill seasoning and add, seasoned side down, to the heat, then season the other side. Cook for 2-4 minutes (Depending on how you like it, I like mine mooable, so I went with 2, my husband likes his medium, so his was on for three), flip, sprinkle with worchestershire, and cook for an additional 2-4 minutes.
Meanwhile, in a small skillet, saute bell pepper, onion, and jalapeno until just slightly tender but still crisp. Beat eggs with milk and a little salt and pepper, then add to pan. Reduce heat to medium low, and let cook slowly, gently folding eggs occasionally (This will result in moist, fluffy eggs. If you cook them too quickly, they'll be dry). When cooked to your preferred level of doneness, remove onto plates (If you're like me, here is where you would generously give the gift of hot sauce!), and top with a steak. Enjoy!
For the creamed spinach:
1, 16 oz bag frozen chopped spinach
1/4 cup onion, chopped (Half of a medium)
2 cloves garlic, minced
1/2 cup evaporated skim milk
1/4 tsp pepper
1/8 tsp salt
1/8 tsp freshly grated nutmeg (I gave about 10 grates)
4 roma tomatoes, halved and scooped out (I saved the insides to chop up and add to my frittata in the morning)
freshly grated parmesan cheese
In a microwave safe bowl, thaw spinach in the microwave on high for about three minutes, scoop into a clean dish towel, and squeeze all of the water out until no more comes out.
Meanwhile, cook the onion and garlic in a small pot sprayed lightly with cooking spray until tender, stir in milk and seasonings, bring to a boil, then simmer until thickened. Add spinach and simmer, uncovered, until milk has reduced to desired consistancy, stirring occasionally.
Spoon into tomato cups and sprinkle with parmesan cheese! I've made this before with blue cheese, and broiled the stuffed tomatoes for a couple of minutes, which is excellent, as well!
Leftovers??
If you happen to have extra creamed spinach and tomatoes, what do you do with them? For me, the answer to any leftover veggie dilemma is a breakfast frittata! My breakfasts are always a cup of veggies with an egg, in various forms, but frittata is my favorite!
I had two stuffed tomatoes leftover from when I made the steak and eggs. I first sauteed about a tablespoon or two or diced red onion, then added the tomatoes, diced up, and sprinkled the spinach filling over the top (I also topped the spinach with a quarter of a jalapeno, chopped, because I need my food to be spicy!). I then poured a beaten egg over the top, covered, and let it cook over medium-low heat until it was cooked through, about 5 minutes, and sprinkled parmesan cheese over the top!! Yummmmmm!!
I had two stuffed tomatoes leftover from when I made the steak and eggs. I first sauteed about a tablespoon or two or diced red onion, then added the tomatoes, diced up, and sprinkled the spinach filling over the top (I also topped the spinach with a quarter of a jalapeno, chopped, because I need my food to be spicy!). I then poured a beaten egg over the top, covered, and let it cook over medium-low heat until it was cooked through, about 5 minutes, and sprinkled parmesan cheese over the top!! Yummmmmm!!
Eggs Three Ways!
This is my typical breakfast. Not all three at once, but one of these three variations of the same dish.They all consist of:
1c veggies (Usually 1/2c of two different ones, depending on what's in my fridge)
1 egg
chopped jalapeno
hot sauce :)
What I do is saute the veggies and then pull from the pan. I then either fry an egg (Sprinkled with jalapeno) and top the veggies with it, or beat it (Yeah, with jalapeno!) and either scramble then toss with the veg, or put the veg back in the pan (After giving a spray of olive oil, then wiping the pan to make sure it's coated evenly) and pour the egg over top, cover, and make into a frittata.
On these three days, I had extra avocado on hand, so I chopped it up and sprinkled it over my completed dish.
Every day, I season it differently. This morning, I did a frittata with 1/2c broccoli stems (Leftover from the head I cut the florets off of for snack time last night) and 1/2c cauliflower (Leftover from the mashed potatoes and cauliflower from Thanksgiving) and seasoned with some garam masala. Along with the jalapeno, I beat the egg with the leaves from the celery from last night's snack.
I started playing around with the egg after getting bored of the scrambled egg and veggie bowl, but liked the makeup of the breakfast so didn't want to switch to something entirely different! I like that I've come up with three variations because I can still get my cup of veggies and egg in, but it be different enough every day that I don't start hating it! You could do an omelette, too, but I don't for two reasons. One is, I fail 3 out of 5 times at not breaking it up when I fold it, and the other is because I have to load it with cheese to keep the mound of produce in. I love that it changes daily based on what veggies are in my fridge, the spices and herbs I feel like using, and the preperation method for the egg! It seems different every morning, while being virtually unchanged!
How do you like to change up the recipes you make most often?
On these three days, I had extra avocado on hand, so I chopped it up and sprinkled it over my completed dish.
Every day, I season it differently. This morning, I did a frittata with 1/2c broccoli stems (Leftover from the head I cut the florets off of for snack time last night) and 1/2c cauliflower (Leftover from the mashed potatoes and cauliflower from Thanksgiving) and seasoned with some garam masala. Along with the jalapeno, I beat the egg with the leaves from the celery from last night's snack.
I started playing around with the egg after getting bored of the scrambled egg and veggie bowl, but liked the makeup of the breakfast so didn't want to switch to something entirely different! I like that I've come up with three variations because I can still get my cup of veggies and egg in, but it be different enough every day that I don't start hating it! You could do an omelette, too, but I don't for two reasons. One is, I fail 3 out of 5 times at not breaking it up when I fold it, and the other is because I have to load it with cheese to keep the mound of produce in. I love that it changes daily based on what veggies are in my fridge, the spices and herbs I feel like using, and the preperation method for the egg! It seems different every morning, while being virtually unchanged!
How do you like to change up the recipes you make most often?
Subscribe to:
Posts (Atom)