I spent some time this afternoon looking for a recipe for an egg dish that I could easily eat before leaving for work each morning. I need to eat something in order to take my blood pressure meds and I don't want to go overboard. The following came out to 187 calories. Instead of 12 muffins, I made 8 mini loaves about 1.5x3 inches. The original recipe I looked at called for diced green peppers and I didn't have any so I used chopped fresh baby spinach instead. Chris and split one when they finished baking. They are GOOD!
I will probably use different veggies for variety until a doctor tells me my cholesterol is too high! My first try could have used a little more flavor so I will use some fresh herbs next time.
5 eggs
1 C. skim milk
1 C. Bisquick
1 Roma tomato, chopped
1 handful fresh baby spinach, chopped
1 small yellow onion, chopped
2oz. ham, diced
2.5oz. shredded cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees
Beat the eggs and milk. Add the Bisquick, tomato, spinach, onion, ham and cheese and mix until just incorporated. Season with salt and pepper. Ladle into muffin cups or greased mini loaf pans. Bake for 20 and check. In my oven, they needed an additional 5 minutes. They were just starting to turn golden brown and were firm and not wiggly in the center.
According to myfitnesspal.com this recipe has 187 calories, 9.9g. fat, 14.3g. carbs, and 9.9g. protein in each of the 8 loaves
Monday, September 7, 2015
Saturday, September 5, 2015
Roasted Autumn Vegetables and Chicken Sausage
OK, I am having a hard time with this...autumn is coming. Don't get me wrong, I like autumn. It's what comes after autumn that gets to me. This is something I am going to try and sell to Chris; he's a self proclaimed Brussels sprouts hater but maybe, if I cut them small, he won't notice.
1 20oz. package cubed, peeled butternut squash
1lb. Brussels sprouts, trimmed and halved; quartered if they are large
1 large red onion, halved and thickly sliced
4 cloves garlic, minced
3 tbsp. olive oil
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 links cooked chicken sausage
Preheat the oven to 425 degrees.
Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Stir the vegetables and place sausages on the pan. Continue roasting stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.
Serves 4; 1 serving = 1 1/2 cups vegetables and 1 sausage link. Calories 334, fat 16g., cholesterol 60g., carbs 34g., protein 18g., fiber 8g., sodium 599mg., potassium 972mg.
1 20oz. package cubed, peeled butternut squash
1lb. Brussels sprouts, trimmed and halved; quartered if they are large
1 large red onion, halved and thickly sliced
4 cloves garlic, minced
3 tbsp. olive oil
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 links cooked chicken sausage
Preheat the oven to 425 degrees.
Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Stir the vegetables and place sausages on the pan. Continue roasting stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.
Serves 4; 1 serving = 1 1/2 cups vegetables and 1 sausage link. Calories 334, fat 16g., cholesterol 60g., carbs 34g., protein 18g., fiber 8g., sodium 599mg., potassium 972mg.
Sunday, August 30, 2015
Little Amaretto Cake Loaves
I make mini loaves for my co-workers at Christmas time. This would be a lovely addition to my repertoire. If you ever want to invest in your baking habit; buy mini loaf pans. I have several. Also, I should probably invest in a large bottle of Amaretto...I buy the airplane sized bottles for my baking and the clerks at the liquor store eye me as if I have a drinking problem. ;-)
4 eggs
1 C. sugar
1/2 C. water
1/2 C. Amaretto
1/2 C. canola oil
1/4 C. butter, melted
2 C. all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 C. sliced almonds
Glaze:
1/2 C. sugar
1/2 C. water
1/4 C. butter, cubed
1/4 C. Amaretto
Preheat oven to 325 degrees. Grease and flour 4 mini loaf pans.
In a large bowl, beat eggs, sugar, water, Amaretto, oil and melted butter until well blended. In another bowl, whisk the flour, baking powder and salt; gradually beat into egg mixture. Stir in the almonds.
Transfer to prepared pans. Bake 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in small saucepan; bring to a boi. Cook and stir 3 mintues. Remove from heat; stir in Amaretto.
Remove cakes from oven; cool in pans or on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until the glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered in the refrigerator.
Per serving: 217 calories, 11g. fat, 45mg. cholesterol, 188mg. sodium, 24g. carbs. 1g. fiber, 3 g. protein
4 eggs
1 C. sugar
1/2 C. water
1/2 C. Amaretto
1/2 C. canola oil
1/4 C. butter, melted
2 C. all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 C. sliced almonds
Glaze:
1/2 C. sugar
1/2 C. water
1/4 C. butter, cubed
1/4 C. Amaretto
Preheat oven to 325 degrees. Grease and flour 4 mini loaf pans.
In a large bowl, beat eggs, sugar, water, Amaretto, oil and melted butter until well blended. In another bowl, whisk the flour, baking powder and salt; gradually beat into egg mixture. Stir in the almonds.
Transfer to prepared pans. Bake 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in small saucepan; bring to a boi. Cook and stir 3 mintues. Remove from heat; stir in Amaretto.
Remove cakes from oven; cool in pans or on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until the glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered in the refrigerator.
Per serving: 217 calories, 11g. fat, 45mg. cholesterol, 188mg. sodium, 24g. carbs. 1g. fiber, 3 g. protein
Caprese Chicken
I found this recipe in the 2015 edition of Taste of Home's Annual Recipes. I might leave the salad dressing out of this recipe and just season the chicken with salt and pepper. When tomatoes are in season and you have fresh mozzarella; you don't need to overdo the flavor on the chicken.
2/3 C. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
2 tbsp. canola oil
1/2lb. fresh mozzarella cut into 4 slices
2 medium tomatoes, sliced
1 tbsp. balsamic vinegar or balsamic glaze
Torn fresh basil leaves
In a large resealable plastic bag, combine the Italian salad dressing, chicken seasoning and Italian seasoning. Add to chicken; seal the bag and turn to coat. Refrigerate 4-6 hours. Drain the chicken and discard the marinade. Preheat oven to 450 degrees. In an ovenproof skillet, heat the oil over medium high heat, brown the chicken on both ides. Transfer the skillet to the oven; bake 15 to 18 minutes or until a thermometer reads 165 degrees.
Top the chicken with cheese and tomato. Bake 3-5 minutes or until the cheese is melted. Drizzle with vinegar and top with basil.
2/3 C. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
2 tbsp. canola oil
1/2lb. fresh mozzarella cut into 4 slices
2 medium tomatoes, sliced
1 tbsp. balsamic vinegar or balsamic glaze
Torn fresh basil leaves
In a large resealable plastic bag, combine the Italian salad dressing, chicken seasoning and Italian seasoning. Add to chicken; seal the bag and turn to coat. Refrigerate 4-6 hours. Drain the chicken and discard the marinade. Preheat oven to 450 degrees. In an ovenproof skillet, heat the oil over medium high heat, brown the chicken on both ides. Transfer the skillet to the oven; bake 15 to 18 minutes or until a thermometer reads 165 degrees.
Top the chicken with cheese and tomato. Bake 3-5 minutes or until the cheese is melted. Drizzle with vinegar and top with basil.
Lemon Chicken and Rice Soup
This is another recipe from Taste of Home's 2015 Annual Recipes. It will be soup season soon and this will be a great addition to my winter lineup. It's kind of a spin on Greek lemon and chicken soup..which we call Holy Moley soup in my house; but it's really called Avgolemeno. It's a crock pot recipe so I can toss this together and have dinner ready when I get home from work. The brown rice adds a ton of protein.
2 tbsp. olive oil
2lbs. boneless skinless chicken breasts, cut into 1/2 inch pieces
5 14.5oz. cans reduced sodium chicken broth
8 C. coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopepd
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 C. lemon juice
4 tsp. grated lemon peel
1/2 tsp. pepper
4 C. cooked brown rice
In a large skillet, heat 1 tbsp. oil over medium high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6 quart crock pot. Repeat with the remaining oil and chicken.
Stir the chicken broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook covered, on low for 4-5 hours or until chicken is tender. Stir in rice; heat through.
2 tbsp. olive oil
2lbs. boneless skinless chicken breasts, cut into 1/2 inch pieces
5 14.5oz. cans reduced sodium chicken broth
8 C. coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopepd
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 C. lemon juice
4 tsp. grated lemon peel
1/2 tsp. pepper
4 C. cooked brown rice
In a large skillet, heat 1 tbsp. oil over medium high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6 quart crock pot. Repeat with the remaining oil and chicken.
Stir the chicken broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook covered, on low for 4-5 hours or until chicken is tender. Stir in rice; heat through.
Crab Rangoon Cheese Ball
I may try and make this for the Labor Day party next week at my sister's if it cools off. I love crab rangoon. It was a favorite of my mother in law as well. I found this in Taste of Home's 2015 Annual Recipe book. It looks yummy!
1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!
1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, beat the cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least one hour.
Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from the pans to wire racks to cool. Serve with cheese ball.
Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.
1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!
1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, beat the cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least one hour.
Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from the pans to wire racks to cool. Serve with cheese ball.
Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.
Monday, August 24, 2015
Italian Harvest Chopped Chicken Salad
The photo of this salad in the Fall 2015 issue of Kraft Food and Family shows a salad similar to the Chicken Chopped Salad you get at Portillo's. Pasta in a lettuce salad might seem weird but trust me, it's yummy!
4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing
Combine ingredients and serve OR refrigerate up to 2 hours before serving.
4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing
Combine ingredients and serve OR refrigerate up to 2 hours before serving.
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