Tag Archives: few ingredients

Yogurt Broccoli Omelet

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Omelet

 

 

 

 

 

 

 

 

 

 

Today I was out of milk, so I thought why not try something new? So I got out the tub of plain Greek yogurt and added a couple of tablespoons. The results were DELICIOUS!

I used 1 whole egg, 1 egg white, 3 tablespoons plain nonfat Greek yogurt, 2 tablespoons turkey sausage crumbles, and about 1/3 cup broccoli (cut into small pieces).

The first step I took was steaming the broccoli. While the broccoli was steaming, I mixed the eggs, yogurt and sausage together. Then I poured the mixture onto a greased, preheated pan (medium-medium high), and when I was read to flip there omelet over, I added the broccoli.

I definitely want to make a yogurt omelet again, and next time I’d like to try using different veggies and maybe add some Parmesan.

 

 

Baked Parmesan Tomatoes

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These are healthy, easy, and delicious. My one recommendation would be to eat these with a fork and knife at hand. The tomatoes will be, not mushy, but the texture of a roasted pepper, sort of. I don’t have much to say about these except when can I make tem next?!

Ingredients:

  • Tomato, sliced 1/4-1/3 inch thick
  • Parmesan
  • Pesto -OR- Basil

Instructions:

  • Preheat oven to 450 degrees and cover a baking sheet/pan with tin foil.
  • Slice tomatoes (make a few, or a lot) and place each slice on your pan as you go.
  • Spread a small dollop of pesto on each tomato (about 2 tsp worth) -OR- place a couple fresh basil leaves on the tomato
  • Then sprinkle some parmesan on each tomato, to taste. At least cover tomato with a thin layer. I spread cheese to edges and put enough to cover tomato.
  • Put the pan in the oven and bake for about 10 minutes.
  • Enjoy!

Simply Oatmeal Pancakes

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I have really gotten into oatmeal. It is my new favorite food and staple in the kitchen. It is my new everyday breakfast (along with some fruit). I’ve wondered what it would be like to add an egg–how it would affect the taste and texture. Then I thought that I  could try to make oatmeal pancakes. I wanted a simple recipe. Still healthy like the plain old oatmeal, but in pancake form. So I just kept it simple: oatmeal, with the only additional ingredient being an egg.

These are delicious. Amazing. My mom tried them and loved them, too. I cooked a series of mini pancakes, only about 1-2 tablespoons of batter each, so that it was easier to work with and I just love miniature things! Also, in the picture below, the back pancake has not been hyper-exposed. I tried adding a bit a cottage cheese to one, to see what it would taste like. While the flavor was okay, I preferred the plain ones, and kept cheese out of the recipe description.

This recipe makes 12-14 mini pancakes (about 1-2 inches), and would probably make 3-5 regular/larger-sized pancakes.

Oatmeal Pancakes

Ingredients:

  • 1/4 cup oats
  • 1/4 cup 2 tbsp water
  • 1 egg

Instructions:

  • Cook oatmeal (oats + water) for about 1 minute (I did a minute 10 seconds).
  • Immediately after, add egg and mix until completely combined.
  • Grease a frying pan and place on medium heat.
  • Once pan is hot, add a little of the mix for each pancake.
  • These take very little time to cook, and the first one will take no more than about 30 seconds for the first side. The pancakes should be lightly browned. After the first batch, these oatmeal pancakes literally need to be flipped after about 15 seconds or so.
  • Enjoy!

Mini Margaritas

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Is it news that I love pizza? Well last night I wanted something pretty light, but also easy and quick. I was sort of in the mood for pizza so I decided to make some tortilla pizzas. Now, I use to use La Tortilla Factory, but honestly, I didn’t love it. The taste wasn’t my favorite and they were just way too big. I had been looking out for Mission corn tortillas, what I have wanted all along but have never been able to find. Until about a week ago. At 55 calories each they are perfect. So, last night. I made two little pizzas. Margarita pizzas, my favorite kind after cheese and pepperoni! And instead of using basil (mine was dead, sadly), I used some homemade pesto sauce. These pizzas are so easy to make and SO quick to cook! It’s effortless to spread a little pesto, cut a few mozzarella slices and tomatoes, and stick them in the toaster or oven for 10 minutes.

These were delicious! I will definitely be making them again soon! I haven’t made something that good in a while. Just a simple margarita. A simple tortilla pizza. Quick, easy, 4-ingredient meal.

Ingredients:

  • 2 small Mission corn tortillas
  • 1-2 tbsp pesto, per tortilla (I love homemade)
  • 2-4 cherry tomatoes, sliced/diced
  • Mozzarella, thinly sliced or shredded, to cover tortillas with a single layer (about a half-inch from edge)

Instructions:

  • Spread pesto out on each tortilla in a thin layer, about a half-inch from the edge.
  • Top with your choice of mozzarella.
  • According to taste/love of tomatoes, cut desired amount and spread evenly on top.
  • Place the pizzas in a toaster for about 8-12 minutes and let cool before cutting.

Mini Quiche – Crustless or with a Crepe Crust

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Mini quiche. Omelette muffins. Egg muffins. Quiche muffins. Whatever you want to call them…

I have wanted to make a quiche for a while, but I haven’t really known where to start or what kind of crust to use. So I decided to combine a quiche with another recipe I’ve been wanting to make, because, I realized, they are actually sort of the same thing. Quiche and omelette muffins. But isn’t an egg or omelette muffin just like a mini, crustless quiche? Of course.

So this morning, as  was getting all excited to make these, I realized I only had two eggs left. Oh well. I was very pleased when I discovered that 2 eggs actually makes exactly 3 mini quiches. I didn’t have any special toppings today: no peppers, mushrooms, onions, nothing. All I had to work with was cheese and some turkey bacon that need to be used up. I like to avoid unhealthy meats as much as possibly, including bacon, but I made the exception since this was turkey bacon and I had nothing else. These are so easy and quick to prepare, and also quick to cook. Mine only took 10 minutes, and so the whole time I spent preparing/making these was about 15, maybe 20 minutes total. These are great because you can use so many fillings, just like a normal quiche or omelette. What will you use?

Oh my goodness these crustless quiches were AMAZING. So delicious! I will definitely be making these again, hopefully soon, and hopefully with some new and different fillings. The egg set wonderfully and was not runny at all. The bacon was perfect and not tough, and the cheese…wow. The cheese was melty and complemented each quiche beautifully, deliciously, amazingly. These crustless mini quiches were just all-around perfect. I highly recommend making some.

Mini Crustless Quiche

Ingredients:

  • 2 eggs
  • 2 tbsp milk, approx
  • 1/3 cup cheese
  • 2 pieces turkey bacon, precooked
  • Any additional omelette/quiche toppings or seasonings desired (other meat, veggies, spices, etc)

Instructions:

  • Preheat oven to 350 degrees and grease 3 muffin cups
  • Whisk eggs and milk together well until smooth (I used a fork for this).
  • Cut/tear bacon into small pieces and divide bacon into two piles. Add 1/3 of the bacon from ONE pile to each cup.
  • Evenly add the egg mixture to each cup ( did a little at a time and got them perfectly matched). Just use your best judgement, and if one cup has a little more or less, do not worry.
  • Add about half the cheese your going to use into each cup and use a fork to slightly stir it into the quiche mixture. Add the other half of the cheese on top of each cup.
  • Bake “muffins” for 10-15 minutes or until egg has set.

Mini Crepe Quiche

For a crepe quiche, use the same recipe above, but use a crepe crust. All you need to do is make the crepes first (3 for the recipe above) and line each muffin cup with one crepe. You can use cornstarch or rice flour crepes, or the crepe recipe of your choosing. Then add the egg and other ingredients according to the crustless quiche recipe. You may want to check on these mini quiches a little more, to make sure the crepe is not overdone, but you should be fine. The crepe will be like a crust-a little crunchy but not too hard.

This crepe quiche recipe is inspired by a post over at Lexie’s Kitchen.

Fajita or Quesadilla on the Panini Maker

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When I think quesadilla, I always imagine a cheese quesadilla, with the cheese oozing out and stretching when I bite into it. Because other than adding some chicken occasionally, the only quesadillas I eat are cheese. When I think of fajitas, I imagine stuffing the tortillas with as much cheese, vegetables, chicken, and other fillings as possible without breaking the tortilla or making it explode. In conclusion: I consider anything more than cheese, and maybe some chicken, in tortillas a fajita. They really are very similar. Let me add in here that you can make this completely vegetarian by omitting the chicken.

Last night I had fajitas for dinner, and for lunch today I made a delicious quesadilla, both on my family’s Panini maker. The great thing about a Panini maker is you can cook almost anything on it, and quickly too. It doesn’t alter the taste of whatever you are cooking, or if it does, not in a negative way. I have made quesadillas and fajitas, but I have also cooked grilled cheeses, sandwiches, steak, and am planning on experimenting with other types of foods and even batters on it.

For the tortilla, I always use La Tortilla Factory. I have looked for the Mission Corn Tortillas in the past, but none of my stores ever have them. I’m okay with that, however, because the La Tortilla Factory tortillas are so delicious. The only downside (if it’s even a bad thing) is they are HUGE. I mean, they are about 12 inches in diameter or so, so I usually only use them in halves. That is actually a positive thing, though, because each package only comes with 6 tortillas. Oh well, they are very yummy, and they don’t break or crumble. La Tortilla Factory tortillas are just like wheat tortillas, with none of the expected gluten free issues. You can roll them with no problems.

One thing I absolutely love about fajitas and quesadillas is they are SO easy and quick, even without a Panini maker. They are also great for getting rid of left overs.

Ingredients:

  • 1-2 tortillas, gluten free (I use La Tortilla Factory)
  • Cheese
  • Pepper/onion mix, sliced (I like to leave the onions out)
  • Chicken, precooked
  • Any additional veggies/fillings you desire
  • Olive oil (to brush on top of tortillas)
  • Sour cream, salsa, guacamole or other fajita toppings ( I actually use cottage cheese because it is healthier than sour cream an d, in my opinion, tastier)

Instructions:

  • Place a large frying pan on the stove top and dump in your veggies and chicken. Turn the temperature to about medium high. Once veggies and chicken begin to sizzle, stir them around until the fajita mixture is done.
  • Meanwhile, plug in your Panini maker or prepare another pan to cook your fajita.
  • Once fillings are finished cooking, put your desired amount (not too much or the tortillas might get soggy or break) on the tortilla. Fold the tortilla over and lightly cover the top with olive oil. Place fajita on the Panini maker and quickly brush a small amount of olive oil on the other side (If you are using two tortillas, put the fillings on one and cover with the other, and make sure to put a little olive oil on both sides).
  • Cook fajita for about 2 minutes.
  • Cut into slices, fold, or roll and ENJOY.

FOR QUESADILLA: Just cover one tortilla well with a single but generous layer of cheese, about an inch from the edges (don’t need more than that), and place second tortilla on top (or break one in half). Then cook the same way as the fajita on the Panini maker. If you do not have a Panini maker, you can also bake your quesadilla (which I actually like better if I have the time). That was my first original recipe, because it is so easy. You can find that post HERE.

Cottage Cheese Pancakes

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I have thought about making cottage cheese pancakes in the past, and I finally have. Recently, I have started eating cottage cheese more, as a quick snack or as a lunch or dinner side. Cottage cheese pancakes are healthier than regular pancakes and are made with cheese…how can they NOT be delicious? How can I not love them? Well I wanted to try them once and for all.

This recipe makes 4-5 four-inch pancakes, and the entire batch is only a total of 145 calories, so you can eat them ALL without feeling guilty or gross. What?! Yes, you heard correct. EAT THEM ALL. These cottage cheese pancakes are also so so SO delicious! They have a great texture and taste. I was skeptical at first about the cottage cheese making lumpy pancakes, but that was not the case at all. I know people who hate cottage cheese because of its appearance and texture, but none of those things are apparent at all. The cottage cheese pancakes look exactly like normal ones…you would never know the difference unless you looked at them very closely. Anyway, great texture and taste. They are cheesy, obviously, and they taste sort of like something I have had before, but I could not figure out what it was. It’s driving me crazy! Oh well. They are soft and hold together well, while nearly melting in your mouth. They break apart seamlessly, almost like liquid, but only if you tear them intentionally. Otherwise they stay bound together beautifully. The texture is not lumpy or chunky or anything like that at all. They literally cheesy pancakes. End of story.

I made these for brunch, along with some blueberries and raspberries, as you can see above. Please also note that my earlier statement about not being able to tell the difference between regular gluten free pancakes and cottage cheese pancakes is very much ratified in the above picture. Would you ever guess that was made of cottage cheese?

Two notes on the cooking instructions: Because cottage cheese is a little lumpy, you may want to blend it. I thought about using my family’s magic bullet, but as you know, I prefer to use less in my cooking. So I decided to see how the pancakes would turn out if just mixed all the ingredients longer and vigorously. As you can see they turned out remarkably. The lumps were very small and not noticeable at all after the pancakes were cooked. Also, cottage cheese pancakes do not require much heat after the first one…they cooked in no more than 20-30 seconds on medium low heat after the first one (on medium high). Trust me, do not go higher than medium low. I was shocked at how fast they cooked and almost burned my second one.

Ingredients:

  • 1/4 cup cottage cheese
  • 1 tbsp rice flour
  • 1 eggs

Instructions:

  • Mix eggs and cheese slightly in a small bowl, and then add the flour. Vigorously mix all three ingredients for about 2 minutes.
  • (Optional: Put mixture into a blender or magic bullet and blend until mixture is smooth and there are few lumps. Let batter sit for a minute or two while you prepare a frying pan.)
  • Lightly grease pan and turn stove top heat up to medium high.
  • Pour 2-3 tbsp of batter and flip once steam begins rising from pancake edges. The first one will take slightly longer to cook than the others.
  • For the remaining batter, turn heat down to medium low and cook.
  • Serve warm.

Make Your Own Polenta!

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I love polenta, but the last time I went to the grocery store, they were out. I wondered if I could make it myself. Being the amateur chef I am, I didn’t realize that all I needed was salt, water, and cornmeal! Polenta is great because you can enjoy it as a delicious, warm breakfast, a lunch side, or an appetizer at dinner. I went through a few sites until I had discerned the most common way to prepare polenta. In the end, I chose this website as my guide to making homemade polenta. After looking at about 5 websites, it became clear that you need a 4 parts water to 1 part cornmeal. I modified this recipe, using only 1 cup of water and 1/4 cup of cornmeal, just to try it out. I really only used the website linked above for the instructions, which were also a mutual thing among most of the websites I saw. I will definitely make this polenta as soon as possible, because I am simply dying to try it out.

Another website I stumbled across that I thought was interesting uses the same ingredients, but instructs you how to make microwave polenta! I tried this polenta recipe out first to see if it worked, because I don’t know about you, but I would love to have some delicious polenta in just a couple of minutes as opposed to 30 or so. But I also made this quick recipe first because I was craving a warm breakfast, and something new. I had been anxious to try some homemade polenta, so I did! I must say, I did not use any olive oil (an optional ingredient) and was totally satisfied. I also cooked the polenta for 30 extra seconds. After it was finished cooking, I tried my homemade polenta and LOVED it! I used 1/4 cup cornmeal, so my polenta breakfast was only 110 calories (plus a few extras from some delectable blackberries I had on the side), but it still made a LOT – a sufficient breakfast. Polenta is pretty similar to grits, but I think polenta has more flavor and a better texture – more creamy and thick.

Polenta at its base ingredients (just water, cornmeal, and salt) is delicious and not bland or boring, but about halfway through, I wondered if I could make it better by adding a little cheese, or maybe a splash of milk, as the website suggests. I decided to at least try it, since I was coming to think of this as a polenta experiment. I ended up adding about 2 tablespoons of milk and 1 large handful (I have fairly small hands) of cheese. The polenta was PERFECT. I will add a tiny bit of milk and some cheese every time from now on!

Cucumber Sandwich

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Today I simply did not feel like cooking – I just wasn’t in the mood. On top of that, I did not exactly have a stocked fridge or pantry. All I wanted was a nice, simple sandwich. No cooking. Not even a grilled cheese, because that would have involved cooking the sandwich. I was about to settle for my typical, common lazy lunch of a cheese sandwich and cucumbers (yes, I actually make a yummy cheese sandwich quite often as a quick and easy lunch). I had cut my cucumbers when I wondered…what would cucumbers on bread taste like? Don’t ask why that thought crossed my mind, I have no idea myself. I just saw the two foods sitting side by side. Naturally I took a cucumber and tried a bite.

It was delicious.

I put the cheese away almost immediately (after cutting a quick slice to munch on) and instead made a cucumber sandwich. Healthier and about the same on my delicious scale (I love cheese sandwiches). All this “recipe” requires is two slices of bread and some cucumbers to cover the bread. Done. Eat. Enjoy.

UPDATE: Cucumber and COTTAGE CHEESE sandwich…nom. Or, as a quick snack, literally a cucumber sandiwch: 2 cucumbers with some cottage cheese in the middle!

Scrambled Pancakes

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This recipe is based off of my pancake crepes, which actually mentioned this idea. Well, while it seemed like it wouldn’t work, I have decided to give it a shot, because I love the pancake taste and would love not having to try to keep my crepe or pancake intact when I flip it. In fact, this recipe does not require any special flipping skills at all. It’s just like cooking scrambled eggs, where you turn the eggs to cook them all the way through. Same thing here.

These were a fantastic, delicious success, and a recipe I will definitely make again soon! I loved the texture and taste, of course. Arrowhead Mills Pancake mix is a great product, and one that I will continue to purchase through the years. There is a reason that another pancake recipe post of mine that uses Arrowhead Mills pancake mix is called My Favorite Pancakes. They are simply SO delicious! The scrambled pancakes were so easy and I didn’t have to be overly cautious or careful with how I cooked them. I was running a little behind this morning when I made these, so I just covered the bowl of batter with tin foil and stuck it in the fridge for tomorrow morning. I can’t wait to indulge in some of these again!

Ingredients:

  • 1/2 cup Arrowhead Mills pancake mix
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp olive oil

Instructions:

  • Mix all ingredients together well (with whisk) in a small bowl until totally blended/combined.
  • Lightly grease a medium non-stick pan (olive oil, Pam, etc-do not over-grease) and pre-heat over medium heat.
  • Pour 3-4 tbsp of batter into pan OFF THE STOVE, swirling around for a few seconds.
  • Then, using a fork, “scramble” the pancake mix like you would an egg, making sure that it doesn’t stick and you cook all sides (flip scrambled pancakes over to completely cook). They should take about 1-2 minutes to cook.
  • Slide scrambled pancakes onto a plate and enjoy, OR make more to add to the first batch.
  • These can be eaten with your normal pancake additives and I prefer them fresh.

If you only want one serving, cover bowl with tin foil and stick it in the fridge for later or the next day. To prepare in the future, just mix/stir the batter up a little before cooking.