Breakfast Egg Nests

I like to be able to take breakfast to work with me but sometimes I need a change from bagels or cereal or such. I can make these on Sunday then freeze them, and then on the night before work just take them out to defrost. Easy and they pack some yummy ingredients. And the good thing about these is that you could add different vegetable and meat mixtures depending on what you like!

Ingredients:
12 egg whites or a carton of  Egg Beaters Egg Whites
1/2 a green pepper diced,
1 tomato diced,
4 sausage links chopped (I used a Morning Star version)
3 cups (or so) Shredded potatoes (I bought the pre-shredded kind and they worked perfectly)
1 tbsp olive oil
12 1/2 inch cubes of Monteray cheese (or any that you like)
1/2 cup of cheddar cheese (optional)
Salt/pepper to taste

Directions:
1. Prehet over to 350. Spray cupcake pan with cooking spray.
2. In a pan, heat the oil. Add in the potatoes and continue cooking until they are golden brown. Sprinkle with salt and pepper.
3. Take a spoonful of the potatoes and put them in each of the cupcake holes. Make a "nest" out of the potatoes by pressingthem into the bottom and up the sides a bit to creat a shallow bowl.
4. Add in the green peppers, tomatoes and sausage. Put a cube of cheese on top of each.
5. Fill with the egg white mixture then sprinkle with salt and pepper. If you would like it to be very cheesy, then sprinkle each with the cheddar cheese.
6. Bake in the over for about 20 minutes until they are just starting to turn a golden brown on top then serve!

 Without cheddar

 With cheddar

Taco Cupcakes

I tried making these because they looked like fun and because we like mexican food and because I figured they would be easy to freeze and take to work!

Ingredients:
1 1/2 t  Olive Oil...
1/2 lb lean ground beef (I used a package of Morning Star beef crumbles)
1 packet of taco seasoning
1 can canned black beans, drained and rinsed
24 wonton wrappers (found in the produce section)
5 tbsp or so of queso dip or salsa con queso
1 cup or so of chunky salsa
1 cup or so of reduced fat shredded Mexican cheese
Guacamole and/or sour cream and/or shredded lettuce for serving
Sidenote: Once I finished putting the taco cupcakes together, I had leftovers of the meat mixture.


Directions:1.  pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat oil in a saute pan or large skillet over medium-high heat, add the beef and then taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the 12 sprayed cups in the  muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.
4. Follow by spooning some of the meat/beans mixture into each cup and then spoon a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.
5. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
6. Bake for 18-20 minutes until golden brown. Let cool for a couple of minutes before removing from muffin tin.

   

I adapted this recipe from http://bricelife-gabrielle.blogspot.com/2012/01/taco-cupcakes.html

Famous Garlic Knots - lil bites of heaven

These might not be healthy but they are RIDICULOUSLY good. My husband even said that if we were ever to open a restaurant, we would have to have these. They really are little bites of heaven.

Ingredients:
1 package refrigerated buttermilk biscuits
3 tbsp olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
1 dash or so of onion powder
1 dash or so of garlic salt
1/2 teaspoon of garlic, chopped fine
2 tbsp butter

Directions:1 Preheat oven to 400 degrees. Spray a baking pan with cooking spray lightly.
2 Cut each biscuit into half.
3 Roll each piece into a 5 inch rope and tie into a knot; tuck ends under
4 Place 2 inches apart on baking sheet.
5 Bake for 8-10 minutes or until golden brown.
6 While they are baking, combine the remaining ingredients in a small bowl. Pop in the microwave for 30 seconds to melt the butter and to incorporate the ingredients.
7 Using a pastry brush, brush the mixture onto the cooked knots. Serve warm for maximum drooling.

   

Real Fried Rice

I'm always amazed that when I go to a Japanese or Chinese restaurant, the fried rice tastes SO SO SO different than the kind I have made at my house. So I asked my mom how she makes hers and she used the below recipe to school me! I tasted it and have to agree that hers is the closest I have ever tasted to restaurant quality (the good kind!).

Ingredients:1/3 cup plain vegetable oil, like soy, corn, or peanut
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Directions:1. Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil.  Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
2. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
3. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.


Tips:
Do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Recipe adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2/index.html

Easy Breezy Breakfast Casserole

This is a super easy breakfast to put together in the mornings and really tasty. The best part is that you can just put in whatever veggies or meats you have lying around. I came up with this recipe after reading several other recipes and then going for what I thought would be good. After it is cooked and cooled, I like to section it up in individual portions then wrap in tin foil and put in the freezer so I can take it to work with me.

Ingredients:
2 cups of cubed bread, I use pumpernickel or sourdough (cubes about 1/2 inch thick is fine)
1 pint of egg beaters, more or less depending on how much egg to veggie ratio you like  (use egg whites for a bit of a healthier version)
1.5 cup cheese, shredded (I used cheddar)
1.5 cups sliced breakfast sausage links, cooked and drained (I used Morning Star sausage links)
1/2 cup green pepper, diced
1 tomato, diced
2/3 cup of cream of mushroom soup (cream of chicken may also be substituted)
hot sauce, a couple of dashes to taste
salt and pepper, to taste

*feel free to add any other vegetables or crumbled bacon

Directions:
1. Preheat oven to 350. Spray a 9x13 pan with cooking spray.
2. Layer bread cubes along the bottom of the pan. Layer the other vegetables and sausage on top of that.
3. In a bowl, mix the egg mixture and cream of mushroom soup along with salt and pepper and hot sauce. Pour the mixture over the bread and veggies. Sprinkle the cheese of top of this.
4. Bake in the over for about 30-40 minutes until you insert a knife and it comes out clean.

 

Easy Cheese Danish

Here is another recipe that I found through Pinterest and adpated it and it was so delicious! Mine was not nearly as pretty as the one I found on the Lauren's Latest Blog, but it sure as heck tasted good! I will try to get mine to be flatter (wider) next time and using less icing.

Above picture from the http://www.laurenslatest.com/ blog

Ingredients:1 tube reduced fat crescent rolls
1 8-oz. package low-fat cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
icing:
1 cup powdered sugar
5+ tablespoons heavy cream
splash vanilla extract

Directions:1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise.
3. Press them out so they stretch out width-wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes.
4. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
5. Cut 1/2 inch diagonal strips up each side of the dough.
6. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
7. Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
8. Once danish has cooled, remove to serving platter.
9. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
10. Cut into pieces and serve.

  

Recipe adapted from http://www.laurenslatest.com/easy-cheese-danish/

Asian Glazed Chicken

My mom and I made an asian inspired dinner the other night and this was one of the dishes. Wow, I was really impressed with this recipe as it is SOOOOO GOOOOOD! Highly recommended! The pan did require to be soaked over night and some major elbow grease after it was cooked but it was well worth it.

Ingredients:
8 medium chicken drumsticks or 4-6 thighs, bone in (I used real chicken and also made the recipe with the fake chicken scallopini)
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.
3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick)
4. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

 

Recipe adapted from http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Buffalo Chicken Dip (AKA: Crack Dip)

I kept reading about this on Pinterest so my mom and I had to try it. We made it for the Superbowl. It was really good, seriously..... but "crack dip" is a bit misleading! I was definitely able to stop eating it because it is very rich!

Above picture from the http://www.singforyoursupperblog.com/ blog

Ingredients:
8 ounce package of low fat cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Directions:
1. Pre-heat oven to 350 degrees F.
2. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
3. Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with crackers, pita chips, sliced bread or vegetables.
NOTE:  Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each.  Similarly, you can mix blue cheese and mozzarella, or use portions of each.

Recipe adapted from http://www.singforyoursupperblog.com/dips-and-salsas/the-famous-quot-crack-dip-quot/

Fruit Salsa with Baked Cinnamon Chips

My mom and I made this to snack on during the Superbowl recently and it was so yummy. Everyone kept calling it a dessert, but let me tell you..... I would eat this for breakfast, lunch, dinner, dessert or snacks! It was so delicious!

I didn't get a chance to take a picture so used the pictures from www.the-girl-who-ate-everything.com/

Ingredients:2 kiwis, peeled and diced
2 Golden Delicious apples - cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
1.5 cups of blueberries
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used raspberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, blueberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.  Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4. Bake in the preheated oven 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa could also be serve with graham grackers or cinnamon pita chips.

Recipe adapted from http://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon-Chips/Detail.aspx

Asian Chicken Lettuce Wraps

My mom and I found this recipe and made it the other night. It was good but I may bump up the amount of marinating sauce next time I make it.

(above picture from skinnytaste.com)

Ingredients:8 oz ground chicken
1/3 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
2 tbsp soy sauce (I used reduced sodium)
3/4 tsp oyster sauce
2 tsp sesame oil
1 tbsp + 1 tsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground pepper, to taste
2-3 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced green onions or scallions

For the Spicy Hoisin Dipping Sauces:
4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water

Directions:
1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
2. Combine soy sauce, oyster sauce, 1 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
3. Combine ground chicken, softened mushrooms and water chestnuts into a bowl. Pour sauce mix over chicken; toss. Let marinate for at least 15 minutes.
4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
5. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 15 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

This recipe was adapted from http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html

Fiesta Lime Rice

Why have I not made this before? Super easy and very flavorful. I made this as a side dish for the white chicken enchiladas (that recipe is on my blog as well) but this could easily be a main dish. You could add shrimp or chicken strips to it! YUM! I adapted this from the SkinnyTaste.com recipe. It is one of those Weight Watchers approved dish so the nutritional info is below.

Ingredients:
1 1/2 cups cooked brown rice
3/4 cup canned black beans, rinsed and heated
3/4 cup cooked corn kernals, heated
1 large tomato, diced
1 green onion, diced fine
4 tbsp chopped cilantro (more or less to your liking)
1 tbsp lime juice
salt to taste

Directions:
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve!

 

Servings: 4 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 4 pt
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7
adapted from http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Mexican Stuffed Shells

I tried this recipe last night that I had found on Pinterest and it is SO good. My hubby loves Mexican food and Italian food so this was a great combo. You could use mild, medium or hot salsa and sauce depending on your liking. This took a little over an hour including cooking the shells, stuffing and baking them. Mmmm, I'm about to go reheat some of the leftovers right now! YUM!

Ingredients:
1 lb. ground beef (I used Boca meatless crumbles)
1 package taco seasoning
4 oz. cream cheese
15-17 jumbo pasta shells
1.5 cups salsa
1 cup taco sauce (I used a bit more than this to make sure all were covered)
1 cup cheddar cheese
1 cup monterey jack cheese (I used a blend)
3 green onions chopped
Sour cream

Directions:
1. Preheat oven to 350°.
2. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. 
3. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  4. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet/waxed paper so that they don’t stick together.
5. Pour salsa on bottom of 9×13 baking dish. 
6. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up.
7. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
8. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

  

Adapted from "A Pinch of This & That" http://apinchofthisandthat.wordpress.com/2009/01/02/mexican-stuffed-shells/