On-the-Go Egg MacMuffins

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This recipe is great because you can make a bunch of servings to take with you later in the week if you’re on the go. It’s also pretty healthy, and is good protein!

  • A Dozen Eggs
  • 1 Cup Diced Veggies (i.e. onions, tomatoes, bell peppers, zuhhchini, etc.)
  • 1/4 cup ground chicken sausage (I used Andouille)
  • 1/2 cup cheese (I used half feta and half shredded cheddar)
  • Cooking Spray
  1. Preheat the oven to 350F.
  2. Spray a 12-muffin baking sheet with cooking spray so the egg muffins won’t stick.
  3. Divide the veggies and sausage evenly into the baking sheet.
  4. Crack one egg for each muffin.
  5. Using a fork, carefully mix the egg whites with the veggies and meat so they are mostly combined. (This will help ensure they hold together after baking.)
  6. Sprinkle cheese evenly over the top of the eggs.
  7. Place in the oven for about 20 minutes, or until cooked all the way through.
  8. Cool before removing from pan. (Otherwise they may fall apart)
  9. Bon appetite!

February 1, 2014. Tags: , , , , , , , . 30 Minutes or Less, Breakfast, Chicken, healthy. 1 comment.

Grandma Me-me’s Biscuits & Gravy

Biscuits and Gravy

  • 1 lb. breakfast sausage
  • 3 c. milk (at least 2% fat)
  • 2-3 tbsp. flour
  • salt and pepper
  • 1 can of Pilsbury’s biscuits
  1. Brown sausage in a large saucepan, mash with a fork to break it up.
  2. Add 2 cups milk and stir.  Season with salt and pepper.  Cook on med-low heat for about 10 minutes, allowing some small bubbles to appear in the milk. Stir occasionally.
  3. Put biscuits in the oven and cook according to package directions (about 15-16 minutes).
  4. In a deep bowl or container, add 2-3 tbsp. flour to 1 cup milk and mix and shake it until it appears bubbly and creamy.
  5. Add mixture to the saucepan and stir immediately, allowing the flour to cook and thicken but not burn on the bottom of the pan.  Stir consistently for 5 minutes, slowly turning down the heat to low.  Let it simmer while the biscuits finish cooking, stirring occasionally to have a good consistency.
  6. Split the baked biscuits in half and smother with gravy 🙂

September 14, 2013. Tags: , , , , . 30 Minutes or Less, Breakfast, Main Courses. Leave a comment.

Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.

July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Avocado Crab Dip

  • Image1 oz jumbo lump crab meat
  • 1 avocado, chopped
  • ¼ cup chopped red onion
  • ¼ cup fresh cilantro, chopped
  • 1 tsp lime juice
  • Salt and pepper to taste

 

  1. Combine crab meat, avocado, red onion and cilantro.
  2. Drizzle with lime juice and fold gently, as to not break up the crab meat.
  3. Add salt and pepper to taste.

February 17, 2013. 30 Minutes or Less. Leave a comment.

Patty Melt

  • Patty Melt2 pieces sliced whole wheat bread
  • 2 slices of cheese (whatever you prefer—I used muenster and provolone)
  • ¼ cup diced onions
  • Ground beef (enough for lg 2 patties)
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp wourstershire sauce
  • ½  tbsp ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 2 tbsp butter
  • ¼ cup arugula (optional)
  • BBQ sauce or spicy Mustard (optional)

 

  1. Sautee onions on medium-low heat in 1 tsp olive oil. After slightly softened, add the balsamic vinegar. Cook for about 3-5 more minutes, or until soft all the way though. Place in to bowl and set aside.
  2. Mix together ground beef, worstershire sauce, salt, ketchup, pepper, garlic powder and onion powder.
  3. Increase heat to medium-high and add ½ tbsp of butter to a skillet. When melted, make bread-sized thin square patties and cook all the way through, flipping about 3-5 minutes in. Add ½ tbsp of butter when flipping.
  4. To assemble sandwich, place bread down with a piece of cheese on top. Add sautéed onions, one patty then top with another slice of cheese. Add one more patty and another slice of cheese. Place the final slice of bread on top to complete the sandwich!
  5. Melt ½ tbsp of butter in skillet and place complete sandwich on top. Cook on medium-low until crispy brown. Add ½ tbsp of butter to the skillet when flipping it. Cook until cheese is melted and sandwich is browned on both sides.
  6. Take off, let cool for 2 minutes and Bon Appetite! Add arugula or a condiment (such as BBQ or spicy mustard) after cooking if preferred.

January 11, 2013. Tags: , , , , . 30 Minutes or Less, Beef, Main Courses. Leave a comment.

Beet & Feta Salad

I never realized I liked beets until I tried them in this salad. I invited a friend over for dinner, and he said the same thing.

 

  • 3 large beets
  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 1 avocado, chopped
  • ¼ cup corn
  • 1/3 cup crumbled feta cheese

Serves: 3-4

  1. Preheat oven to 400 degrees.
  2. Peel and chop up beets.
  3. Mix beets with olive oil and roast in oven for 25-30 minutes or until cooked all the way through
  4. Mix together beets, red onion, avocado and corn.
  5. Top with feta cheese and olive oil.

November 2, 2012. Tags: , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Shrimp and Sausage Skewers

This is a twist on surf & turf, and is a lot cheaper to feed a large group. You can also throw these on the grill for to crisp them up.

 

  • ¾ cup olive oil
  • 2 tbsp minced garlic
  • 2 tbsp fresh chopped thyme
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • ½ tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tsp red pepper flakes
  • ½ tbsp jerk seasoning (your choice)
  • ½ tbsp mesquite seasoning (your choice)
  • 1 lb deveined peeled shrimp
  • 1 package andouille sausage
  • About 10 Cherry tomatoes, halved
  • 1 onion, largely chopped

Serves: 4-5
Recipe adapted from Bon Appetit

  1. Preheat oven to 375 degrees.
  2. Mix together olive oil, garlic, thyme, all the types of vinegars, salt, pepper, red pepper, jerk seasoning and mesquite seasoning. Set aside.
  3. Thread shrimp, tomatoes, onion, and sausage onto the skewers.
  4. Line a baking sheet with tin foil and spray with Pam. Lay down skewers onto sheet and rub glaze over.
  5. Bake for about 20 minutes or until shrimp is cooked all the way through.
  6. Serve with extra glaze.

November 1, 2012. Tags: , , , , . 30 Minutes or Less, Cajun, Main Courses, Seafood. Leave a comment.

Kale Caesar Salad

I love kale and am always thinking for new ways to use it. The lemon juice in the dressing breaks down the kale while the swap from lettuce makes it a healthier meal.

  • 1 medium bunch kale
  • 1 tablespoon minced garlic
  • 3 anchovy fillets, minced
  • 1 large egg yolk
  • 1 tsp Worcestershire  sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese, 
more for garnish
  • Freshly ground black pepper

Serves: 4-5
Recipe adapted from Serious Eats

  1. Take the leaves off the stems of the kale. Throw the stems away, and tear leaves into small pieces
  2. Put into salad bowl and set aside
  3. Mix together garlic, anchovies, the egg yolk, lemon juice, Dijon mustard, Worcestershire  sauce, and olive oil together. Taste before dressing salad.
  4. Pour dressing over salad and add 1/3 cup Parmesan cheese. Mix together.
  5. Garnish with more cheese and anchovies.
  6. Although it can be served right away, allowing the acid to meld with the kale will tenderize the leaves a little.

October 29, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. 2 comments.

Creamy Cucumber Dill Salad

  • 1 cucumber
  • ½ red onion
  • ¼ and 1 tbsp sour cream
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp lemon juice
  • 2 tsp course ground pepper
  • 1 tsp garlic salt
  • 2 tbsp fresh chopped dill

Serves: 3-4

  1. Peel and thinly slice cucumbers. Place on paper towel to dry for about 10 minutes.
  2. Thinly slice red onion.
  3. In a bowl combine sour cream, yogurt, lemon juice, pepper, salt and dill.
  4. Combine cucumbers, onion and sour cream mixture until thoroughly combined. Serve chilled.

October 25, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

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