Tag Archives: original recipe

Yogurt Broccoli Omelet

Standard

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.

 

 

Advertisements

Mini Casseroles

Standard

If you like to cook, then a muffin tin is a necessity in your kitchen, I think. You can make virtually anything! I have made pancakes, omelets, cheese muffins, corn muffins, popovers, pancake popovers, and now mini casseroles. Mini meals, I have discovered, are simply wonderful! They are great for portion tracking, experimenting with recipes, and having pre-made service for family and guests.

Note that the measurements (excepting the rice) may not be totally accurate because this was not an official recipe. It was just something I whipped together and then decided to blog about. But it was SO delicious! I just looked in the fridge, got out leftovers, and got cooking.

Another note: Leftovers are GREAT! Use them! Besides the eggs and milk, obviously, everything I used in this recipe is leftover. (I actually recommend leftover rice/broccoli)

Lastly, this recipe made 4 1/2 – 5 mini casseroles, due to my uneven distribution of egg. In the future, I think I will add a third egg and more filling. Play around with the recipe!

Ingredients

  • 1/4-1/3 cup rice, cooked
  • 1/4-1/2 cup broccoli, chopped into small pieces
  • chicken, shredded/cut up
  • 2 eggs
  • milk, for eggs
  • shredded cheese (I used sharp cheddar)

Instructions

  • Preheat oven to 375 degrees and prep a muffin tin with Pam or non-stick spray
  • Mix rice, broccoli, and chicken together in a small bowl
  • Whisk eggs and milk together in a separate bowl
  • Add equal amounts of filling to 5 muffin cups (or more, depending on how much ingredients you use)
  • Next, pour equal amounts of egg mixture into each muffin cup
  • Bake for 10-13 minutes
  • Serve immediately and enjoy!

(Leftover mini casseroles are great, too!)

My Grandmother’s Baked Mac and Cheese

Standard

I have tried to eat healthier lately, but I have been saving and waiting for a moment to indulge in one of my favorite treats: macaroni and cheese. Not only is this recipe absolutely delicious, it is my grandmother’s recipe and one of my new favorites!

While it is a bit lengthy to prepare, it is so easy and uses common ingredients. There is no flour or tedious cheese sauce preparation involved whatsoever. It is just a super cheesy, easy, baked dish. I can’t get over how amazing it is. It was difficult to stop eating, even once I was full. I just wanted to eat the whole dish! Luckily I have quite a bit of leftovers.

I made a lot because it was for three people, and there were still TONS of leftovers!

Ingredients:

  • 24 oz Elbow Macaroni, gluten free
  • 24 oz Cottage Cheese
  • 8 oz Sour Cream
  • 4 cups Cheddar Cheese
  • 2 eggs
  • GF Bread Crumbs or Parmesan Cheese, grated (to add a thin layer on top)

Instructions;

  • Cook Pasta according to package directions
  • Preheat oven to 350 degrees
  • Mix the cottage cheese, sour cream, cheddar, and eggs in a large bowl
  • Add to pasta and mix until well combined/even
  • Put mac and cheese into a greased casserole dish and top with your choice of GF bread crumbs or Parmesan
  • Bake Mac and Cheese for about 35 minutes
  • Let cool for 5 minutes or so
  • Enjoy!

Baked Parmesan Tomatoes

Standard

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

Standard

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

Standard

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.

No Bake Energy Bites

Standard

Recently, I have discovered a love of oatmeal. I use Bob’s Red Mill rolled oats (gluten free, of course). This is now my breakfast most mornings, having replaced my normal Rice Chex cereal. Oatmeal and fruit. I am obsessed. Oats are also so yummy plain, by themselves, as well as toasted (as I discovered in making this recipe). With my new love of oats came a desire to find one or two new recipes using them. One thing that kept popping up with every search was granola bars and foods related. One that caught my eye was no bakes. All of those search items inspired me to make these simple snacks. Easy, quick, tasty. These are my no bake energy bites, no bakes for short.

Also, in the picture above, you will notice a lot of excess at the bottom of the bowl…this was due to the fact that I accidentally added an extra 1/4 cup of oats. But they still turned out great!

No Bakes

Makes about 10-14 balls.

Ingredients:

  • 1/2 cup dry oats (make sure they are gluten free)
  • 1/3 cup toasted coconut flakes*
  • 1/4 cup, 1 tbsp almond butter (can use peanut butter as well)
  • 1/4 cup ground flaxseed (if unavailable, you can toast and grind additional oats)
  • 2 1/2 tbsp honey

Optional ingredients:

  • chocolate chips
  • dried fruit/berries
  • chopped nuts/seeds (almonds, pecans, walnuts, or sunflower seeds)
  • a little vanilla

Instructions:

  • Thoroughly mix all ingredients together in a medium bowl. If the mix is too dry, add more peanut butter or honey.
  • Place in the refrigerator for about 20-25 minutes.
  • Once chilled, roll into balls about 1 inch in diameter.
  • After you have rolled them into balls, put them back in the fridge for 10-20 more minutes for maximum deliciousness.
  • Keep refrigerated for up to 1 week (in an airtight container-I put them in a ziplock).

*Watch the coconut flakes as they toast because they can burn easily.

Baked Potato Fries

Standard

French fries have always been a weakness of mine. I will say that I hate fast food, including their fries. I doubt fast food is even gluten free, because of all the cross-contamination, but that doesn’t even matter since I prefer to avoid it at all costs. When I did eat it, it always gave me the worst stomach ache afterwards. Anyway, I do love french fries if they have been done well. I will not spurn restaurant french fries (unless they contain gluten, of course, and even then it’s tough) or the frozen kind that you can get at the grocery store. But my favorite style/type of french fries are definitely the homemade ones. They are better for you because there is not nearly as much oil/grease involved (at least the way I do it) and they taste SO much better!

For these delicious gluten free and homemade french fries, all you need are potatoes, olive oil, and a little salt. You use 1 large potato per person. Now, you can cut the potatoes lengthwise, for traditional-style fries, or you can can slice them, to make round fries like I like to do. These are great because they are so easy and make a delicious lunch and/or dinner side, but they also make amazing hash browns for breakfast or brunch. The french fries are also great for a snack, if eaten in smaller portions. Mm-mm.

However, this post is not exactly about fries. Sort of, almost, but not quite. Because, in addition to the methods above, you can also bake your potato the way I did tonight. The way that this post is mainly about. The way that is actually the easiest and simplest of the three methods. The title of this post is “Baked Potato Fries.” And that is more literal than you’d think, because with this delicious side, you don’t cut all the way to make totally separate fries. You slice the potato into thin pieces, like you would normally, but stop short before cutting all the way through.

Potatoes, no matter how you cook them, are always great meal accompaniments. Tonight, we had one of my favorite things: salmon. Baked salmon, veggies, and the baked potato fries. For the veggies, we sautéed mushrooms, squash, and green beans with a little bacon (similar to my veggie dinner). SO. GOOD. Now for the potato recipe…

Baked Potato Fries

Preheat the oven to 350 degrees. Slice each potato into thin pieces, like you would normally, but stop short before cutting all the way through, so the potato is still combined, but sliced. See the picture above and below for a better reference. Next, put the potatoes into a glass or ceramic oven-safe dish and lightly drizzle olive oil over each potato, so that it goes between the slices and on the top/sides. Lastly, sprinkle a tiny bit of sea salt over each potato. Put the casserole dish in the oven and bake for 30 minutes. Take the dish out and use a spoon to reapply the leaked oil and juices. Put dish back in oven and bake an additional 40 minutes. Serve almost immediately (will be hot).

Baked Fries

Preheat oven to 350 degrees and line a baking sheet or pan with tin foil (grease lightly). Slice/cut potatoes to desired style and size. Line the pan with a single layer of your potatoes. Bake potatoes in the oven for about 30 minutes, or until golden. Let cool a little before serving, because they will be HOT, but don’t wait too long because they also cool fast.

Skillet Fries

You can also cook your fries on the stove top. Just lightly grease a pan with olive oil and preheat pan to medium high heat. Then, just add as many potatoes that will fit in a single layer ont the pan. Let them cook for about 2 minutes and then flip them all over. They should be a golden brown color. Once finished, remove fries to a paper towel-lined plate to get rid of any excess oil. Let the fries cool a little before serving, because they will be HOT!

NOTE: I actually made these yesterday morning, for my frittata. I also have to admit that not all the fries, or hash browns, made it into the frittata, although they all made it to my stomach!

Fabulous First Frittata Attempt

Standard

Today I was planning on making more mini quiche/omelets, but with different ingredients. However, I made a spur-of-the-moment decision to bag that and try to make a frittata instead. I have seen all sorts of frittatas online and have been dying to try one. I really love the ones that use broccoli and/or spinach, but unfortunately, I had neither. One wonderful ingredient I did have, however, was potatoes (note: I really want to try to make a Spanish tortilla sometime). Potatoes, mushrooms, and turkey bacon. I usually only use chicken or turkey as my meats, because they are healthier and, in my opinion, better–tastier. I don’t even really like meats like bacon, but I will occasionally make an exception, like here. Notice that I used turkey bacon, so even though it is not great, it is better than regular bacon.

This was not a perfect, traditional frittata. In other words, I do not own a cast iron skillet (I should…) so I left out the bake-in-the-oven step. Nonetheless, this recipe turned out fabulous! It was so delicious and I can’t wait to make more and experiment with different ingredients. The texture was perfect: not mushy or slimy or anything like that. Everything was cooked to perfection!

For a vegetarian frittata, omit the bacon and use more of the other ingredients, or add your own.

Lastly, because I only used 3 eggs, this frittata was a little thinner than most…almost like a pizza frittata (Hmmm…)! But you can always add more eggs and ingredients, although I can’t say how the cooking time/method would change. Enjoy!

Ingredients

  • 3 eggs
  • 1 tbsp milk, approx (I don’t even measure)
  • 2 bacon strips
  • Cheese
  • Potatoes (I used a quarter of a large potato)
  • Portabella Mushrooms, cut up (1-3 handfuls)

Instructions

  • Preheat a medium frying pan with a little olive oil over medium high heat.
  • Slice potatoes (about 1/8-1/4 inch) and cook in pan until golden-brown (careful when flipping–oil is very hot).
  • While the potatoes are cooking, whisk eggs, milk, and a handful of cheese together well until smooth (I used a fork to mix) and cut/tear bacon into small pieces.
  • Once potatoes are done, remove them from the pan onto a paper towel (or two) to absorb any excess oil.
  • Then pour most (not all) of the remaining oil in the pan into the sink and cook mushrooms over a lowered temperature (they will still cook very fast; do NOT leave them). Once the mushrooms are done, remove them to a plate or paper towel.
  • Move pan to a new, cool burner and wait a minute for the pan to cool some.
  • Spread all of the bacon bits, mushrooms, and potatoes in an even, single layer on the bottom of the pan, and then pour the egg mixture on top. Sprinkle a little more cheese around on top.
  • Turn the heat to medium low and cook for about 10 minutes. After a while, when the egg begins to set on the edges, use a spatula to separate the frittata from the edge of the pan and tilt it so that the uncooked egg goes to the bottom.
  • The frittata will be finished when the egg is almost entirely set, and there is just a tiny bit of uncooked egg. But even that should not really move around if you tilt the pan. At this point, the frittata should easily come off/out of the pan. Gently and carefully slide your spatula underneath and slide the frittata off of the pan and onto a plate.
  • I like to cut mine into quarters (using the spatula). Serve immediately.

Omelets at the Beach

Standard

There is nothing better than a delicious breakfast that is also healthy AND filling. I often hear people say eat an egg to fill you up. I believe this is true, but for me, one egg on its own is not always enough. Adding some fillings and making that egg into an omelette is a different story. I have had one other omelette post, and this one is very different and uses a wider variety of foods. I tried to make a more sophisticated omelette, if you will. Some of the ingredients I used are not some of my favorite foods, but in an omelette, mixed with lots of other things, everything is absolutely delicious.

This was a perfect recipe for the beach, because it was quick, easy, and everyone LOVED it. I made this amazing meal almost every morning I was at the beach, in part because it was truly so filling and kept me going all day, so I didn’t have to walk back up to the house for a big lunch. I was fine with bringing down a little snack to munch on in the late afternoon (like almonds, fruit, one of my snack/trail mixes). Unfortunately, I have no beachor omelette photos right now, because I seem to have…ahem…misplaced my camera amongst my many bags and beach things. So, I will try to make another omelette as soon as I have more eggs, because, of course, I am also out of eggs. No camera. No eggs. Sigh.

Anyway…the only tricky step with this recipe is the timing. The fillings all are different and take different times to cook. Spinach, for instance, takes almost no time at all to cook, so you add it to the pan last. Onions and mushrooms take about the same time to cook and the longest, so I add them first.

I do not give a whole lot of specific amounts for the fillings, because they really depend on the personal preference of the cook. I use equal amounts of everything, approximately. I also love a lot of fillings with this particular omelette, so I use a lot of ingredients. One thing to keep in mind: spinach makes less than you think once it is cooked. Also, you can use any type of onion, I just really love the taste of red onions specifically.

Ingredients:

  • 1 red onion
  • 2-3 mini portabella mushrooms
  • 1/2-1 cup spinach
  • 2-3 eggs
  • Splash of milk
  • Pinch of salt
  • 1 tomato
  • 1 avocado

Instructions:

  • Dice the mushrooms and cut up the onion. The onion should come apart in thin rings, which you can then cut up.
  • Lightly grease a frying pan with olive oil and add the mushrooms and onions to the pan over medium low-medium heat.
  • Cook onions and mushrooms until they begin to sizzle are near being done, then add the spinach and cook everything until fully cooked (can also add tomatoes with spinach to cook slightly if desired).
  • Pour fillings into a bowl and cover to keep warm.
  • Next, whisk eggs together with a splash of milk and a pinch of salt and cook omelette style (for a healthier option, I sometimes use just one egg yolk and two or three egg whites).
  • Add fillings from bowl as well as the avocado and tomatoes (if you did not add them to the cooked veggies already) to the egg and serve immediately.

NOTE: You will not use all of the tomato, avocado, or onion unless you make more omelets/eggs. Just stick them in a ziplock bag and save for later.