Tag Archives: quick

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!

Sometimes all you need is some popcorn

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I love, love, LOVE popcorn! And sometimes I forget just how satisfying it is. And I don’t just mean throwing a bag in the microwave…those kinds are good, but my favorite kind is plain kernels popped on top of the stove. I also love Jiffy Pop, which is probably my second favorite kind or just about tied with first. Anyway, I love the taste so much better and it’s healthier. It’s also easy, quick, and enjoyable. The popping is amplified and I love listening for that first mini explosion!

All you need are some kernels, olive oil, and salt if desired (I might put a little salt, but nothing else). This is such a great, delicious, low-calorie snack. I even make some popcorn and have a salad or some fruit on the side for lunch sometimes. Popcorn is actually a healthy food too much on if you lay off any excessive toppings life butter or cheese or caramel (I have known people who do this. Those can make great snacks too, they are just not as healthy or simple. For me, the olive oil replaces the butter with a much cleaner, lighter taste, and the salt adds the perfect amount of flavor. I barely use any salt at all, to be honest.

Not only is this popcorn better than bagged, microwavable popcorn, it is also so much cheaper because you get a ton more out of a container of kernels than a few bags. So next time you are craving popcorn, try the stove top way!

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.

No Bake Energy Bites

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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.

Broccoli Parmesan Fritters

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Last night my mom and I discovered a new recipe through Pinterest, a great way to discover new things…especially food! There are tons of gluten free recipes, including broccoli-parmesan fritters, my new favorite food. These things were amazing! I have never tasted anything like them and they were simply out-of-this-world delicious! These fritters, by Smitten Kitchen, are so easy and simple to make. Quick and rewarding, I wish I could make these every day. I already love broccoli, and my family has made a recipe in the past involving broccoli and cheese (which I really should post because it is delicious!), so I had high expectations for this recipe.

I cut the broccoli as dictated and let my mom steam it. Meanwhile, I mixed the other ingredients while the greens cooked. My favorite part, honestly? Mashing everything together before frying. Now, for this, we were not entirely sure how much oil to use. Some people have a layer of oil covering the pan, but if have not already noticed, I like to keep things healthier if and whenever possible. So we just had a little oil, which mostly gathered at the edges of the pan we were using, but also left a thin film in the center.

So finally, we compressed and patted our…dough? Mixture? Whatever you want to call it, into little patties. We got 7 good-sized fritters out of this recipe, each being about 3-4 inches or so in diameter, and about 1/2-1 inch thick. Once all the fritters were finished, and a beautiful golden-brown, I could hardly wait to try them. But first we lined the fritters up on a paper towel-lined plate and let them cool for just a minute. Finally I just couldn’t stand it. Abandoning any sort of utensils, I picked one up and took a tentative bite. I think I went to Heaven. It almost melted in my mouth (not actually). I didn’t want that first bite to end. I wanted to keep chewing. In short, the broccoli parmesan fritters were delicious, to say the least.

It was just my mom and I eating them, too, so we each got three (saving one for the next day) and then had some smoked salmon on the side. I was so full by the end of dinner. My mom ate her salmon with sour cream, and I had some cottage cheese on the side instead. We both agreed that this would definitely become a more common meal (which means I will hopefully have some pictures up soon), so I am simply dying to devour these once more!

Get the recipe for these delicious broccoli parmesan fritters now at Smitten Kitchen!

ALSO: Why just broccoli and parmesan? There are so many fritter options! I really want to experiment some with these delicious treats…potatoes, cauliflower, squash, zucchini…who knows what else!

Omelets at the Beach

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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.

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.

Delicious, Nutritious Breakfast

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Breakfast is great, and a great time to try delicious recipes, but sometimes I like to keep it simple and yummy while not having to cook too much. I have recently enjoyed throwing a bunch of little things together for an awesome and healthy breakfast. In simplest terms: toast, eggs, fruit.

Before I get into specifics, I also need to share my latest discovery…and obsession. Almond Butter. Where do I begin? I love almond butter so much more than peanut butter. It is healthier and much more delicious, in my opinion. It is just as creamy, with only a slightly different texture that I enjoy better. It stores well and lasts long…all the same perks as peanut butter, but tastier. I now prefer an almond butter sandwich for lunch, as opposed to peanut butter. I have also recently loved making some almond butter toast – a piece of gluten free bread slathered with almond butter and lightly toasted. So. Amazing. It is creamy and melty and heaven in my mouth! Note the tiny bubbles–those are from being toasted. This has also really made me want to try making homemade almond butter (I always have almonds on hand, because I love those, too!)…something to think about.

Next, I make an egg. I either scramble it or make a quick egg, ready in the microwave in just about a minute. You can add extras, but like I said, I’m keeping things simple.

Lastly I pull out the berry containers. In my fridge, there is always some sort of combination of blackberries (my faves), rasberries, and blueberries. Along with my toast and egg, I will pour 1-2 handfuls of berries onto my plate. These are usually mostly blackberries, with a few of the others as well.

  • Almond butter toast
  • 1 quick or scrambled egg
  • A couple handfuls of berries (I love blueberries and blackberries)

I literally had this for breakfast three days in a row (before I made french toast and a fourth time today) – all of the food is incredible and makes a wonderfully delicious combination! This meal is high in protein and blah blah blah…I couldn’t tell you the specific nutritional information. But this is a great balanced and healthy breakfast to start your day off with!

A Dinner Modification: Last night I wasn’t very hungry or in the mood for anything heavy. I was looking for a light meal. Then I thought: my newest breakfast treats. I made the almond butter toast, an egg, and swapped the berries with some dinner greens and cottage cheese. Mm-mm-mm!