*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 muffins. Show all posts
Showing posts with label muffins. Show all posts
Sunday, January 13, 2013
Monday, December 31, 2012
Meatloaf Muffins with Mashed Cauliflower Potatoes
This was a total last minute meal! I was originally going to make tacos, but had waited too long to remember to cook the beans to refry, and dinner would have been an hour late, so I spent forever trying to decide what to make, then decided on meatloaf. There wasn't enough time to make a whole loaf, so I stuffed the mix in muffin tins to speed the cooking time along! This was a...lso perfect, because the end pieces are my favorite, and these were crisp all around! This is a great meal to hide veggies from your kids, spouse, or even yourself! If someone is REALLY picky, you can even puree the veggies, no one will ever see or taste them!Meatloaf is always an awesome throw together meal, because you can toss in whatever it is you have and it will be amazing regardless of what's in it! Unless what's in it has turned... ;)
For the meatloaf:
2c assorted veggies, chopped (I used carrots, celery, red bell peppers and onion. I've done it before with leftover roasted red bell, zucchini, yellow squash, mushrooms, and spinach before, soo good! This is an excellent use up for leftover cooked veggies, too!)
1 pound 93% lean ground beef (Or turkey breast)
1/2c whole wheat panko or breadcrumbs
1/4 cup evaporated skim milk (It has a thicker consistency, so I find it to be a better binder than regular milk)
1/4 tsp black pepper
2 Tbsp barbecue sauce, plus more for topping (You could also use ketchup, spaghetti sauce, salsa, pesto, chimichurri, alfredo, etc)
2 Tbs chopped fresh herbs or 2 tsp dried (I used parsley and chives)
1/2 - 3/4 cup shredded reduced fat cheese, if desired
Preheat oven to 350 degrees.
If not using leftover veggies, steam, roast, or saute them and add them to a large bowl with the remaining ingredients. Mix well. Lightly spray a 12 cup muffin tin with oil and fill with meat mixture. Top with 1/2 to a full tablespoon of the remaining sauce you mixed into the meat.
Bake the muffins for 15 minutes, top with cheese, and bake for another 5. If you're not topping with cheese, bake for 20 minutes and enjoy! When I make them with barbecue sauce, I also like to top mine and my son's with a little yellow mustard to brighten it up. Husband doesn't care for the mustard, however, so I leave his alone.
For the mashed potatoes:
This isn't completely potato, but ssshh, my husband doesn't know that!
1 medium to large Russet potato, cut into one inch pieces, skin on, that is where most of the nutrients are!
1/4 head cauliflower, cut into florets
chicken stock as needed
1 tsp butter (Yes, that is all. You don't need a lot of butter for buttery flavor, no margerine, it is one molecule from being both plastic and paint, don't eat that.)
evaporated skim milk as needed
salt
pepper
Fill a pot with water and salt it, add potatoes, top with a steamer basket and fill with cauliflower, cover, and bring water to a boil. Boil/steam about 5 to 10 minutes until veggies are soft (If you don't have a steamer basket that fits over the pot, either use two different pans or steam the cauliflower in the microwave with a little water in a microwave safe dish or container until soft. I wouldn't boil them). Once tender, drain potatoes and add back to the hot pot (Burner off, however) to let dry some while you transfer the cauliflower too a food processor and puree until smooth, adding chicken stock as needed. Add the cauliflower and butter to the potatoes and mash with a potato masher (I like my potatoes a bit chunky, if you prefer whipped potatoes, then transfer back to the food processor), adding milk as needed. When it's the consistency you want, season with S&P to taste. I topped mine with a few crumbles of blue cheese, that's just how I roll! :)
For the meatloaf:
2c assorted veggies, chopped (I used carrots, celery, red bell peppers and onion. I've done it before with leftover roasted red bell, zucchini, yellow squash, mushrooms, and spinach before, soo good! This is an excellent use up for leftover cooked veggies, too!)
1 pound 93% lean ground beef (Or turkey breast)
1/2c whole wheat panko or breadcrumbs
1/4 cup evaporated skim milk (It has a thicker consistency, so I find it to be a better binder than regular milk)
1/4 tsp black pepper
2 Tbsp barbecue sauce, plus more for topping (You could also use ketchup, spaghetti sauce, salsa, pesto, chimichurri, alfredo, etc)
2 Tbs chopped fresh herbs or 2 tsp dried (I used parsley and chives)
1/2 - 3/4 cup shredded reduced fat cheese, if desired
Preheat oven to 350 degrees.
If not using leftover veggies, steam, roast, or saute them and add them to a large bowl with the remaining ingredients. Mix well. Lightly spray a 12 cup muffin tin with oil and fill with meat mixture. Top with 1/2 to a full tablespoon of the remaining sauce you mixed into the meat.
Bake the muffins for 15 minutes, top with cheese, and bake for another 5. If you're not topping with cheese, bake for 20 minutes and enjoy! When I make them with barbecue sauce, I also like to top mine and my son's with a little yellow mustard to brighten it up. Husband doesn't care for the mustard, however, so I leave his alone.
For the mashed potatoes:
This isn't completely potato, but ssshh, my husband doesn't know that!
1 medium to large Russet potato, cut into one inch pieces, skin on, that is where most of the nutrients are!
1/4 head cauliflower, cut into florets
chicken stock as needed
1 tsp butter (Yes, that is all. You don't need a lot of butter for buttery flavor, no margerine, it is one molecule from being both plastic and paint, don't eat that.)
evaporated skim milk as needed
salt
pepper
Fill a pot with water and salt it, add potatoes, top with a steamer basket and fill with cauliflower, cover, and bring water to a boil. Boil/steam about 5 to 10 minutes until veggies are soft (If you don't have a steamer basket that fits over the pot, either use two different pans or steam the cauliflower in the microwave with a little water in a microwave safe dish or container until soft. I wouldn't boil them). Once tender, drain potatoes and add back to the hot pot (Burner off, however) to let dry some while you transfer the cauliflower too a food processor and puree until smooth, adding chicken stock as needed. Add the cauliflower and butter to the potatoes and mash with a potato masher (I like my potatoes a bit chunky, if you prefer whipped potatoes, then transfer back to the food processor), adding milk as needed. When it's the consistency you want, season with S&P to taste. I topped mine with a few crumbles of blue cheese, that's just how I roll! :)
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