Start your morning off right with these 5 healthy breakfast ideas!
Craving Mexican food but not the fat and calories that accompany your favorite dish? These breakfast burritos are the perfect alternative. Use egg whites instead of regular eggs to cut back on fat and cholesterol and flavor as desired with salsa.
PREP 5MINS COOK 10MINS TOTAL 15MINS YIELD 2SERVINGS
The best part about quesadillas is that they tend to be a family favorite, meaning that both kids and parents are happy to see them on the table, and as you Mommies know, that alone is worth it’s weight in gold!
1 tsp. of extra virgin olive oil
2 oz. leftover flank steak (or whatever you’ve got on hand)
A big handful of spinach
1- 6inch, whole grain tortilla
1 slice part-skim provolone cheese
Heat oil in a 12 inch skillet. Add steak and heat until just heated through. Toss in the spinach and cook until wilted. Remove steak and spinach from the pan. Place one tortilla in the pan and heat through. Flip the tortilla and place half a slice of cheese on one half of the tortilla.
Layer the steak and the spinach over the cheese and then place another half slice of cheese on top. Fold the tortilla onto itself to create a half moon. Place a tea kettle or another heavy pot on top of the tortilla to press it down for about 30 seconds. Flip the quesadilla and do the same thing on the other side.
Remove quesadilla from the pan and allow to cool bait before slicing in half. Enjoy with some plain Greek yogurt and spicy garlic sauce.
Heat grill to medium low heat. (Bone in chicken should be cooked very slow and low on a grill)
Season chicken with salt and pepper and put on the grill. Turning frequently. This will take at least 30 – 40 minutes.
Meanwhile, make the sauce. In a medium saucepan, bring the orange juice, Worcestershire & maple syrup to a boil. Then reduce to an active simmer. Drop in the fresh herbs, stems and all and the dried chilli flakes at this time to.
Simmer the sauce until it reduces significantly in volume, becomes darker and thicker in consistency. Remove from heat and let come to room temperature.
When the chicken is about 80 – 90% cooked (about 30 to 40 minutes), start basting with the sauce. Do not put it on too early or it will burn. Continue to baste and turn chicken actively until chicken is done and you have well coated, sticky drums.
•1 pound asparagus, trimmed and cut into bite sized pieces
•8 ounces mushrooms, quartered
•1 tablespoon olive oil
•salt and pepper to taste
•8 ounces fettuccine (or pasta of choice)
•4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
•1 clove garlic, chopped
•1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
•plenty of fresh cracked black pepper
•salt to taste
•1 tablespoon parsley, chopped
1.Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2.Start cooking the pasta as directed on the package.
3.Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
Note: To speed things up, about 20 minutes into roasting the asparagus and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
Option: Replace the parmigiano reggiano with pecorino romano.
You’ll love this Rösti Casserole with Baked Eggs. We have whittled down the calories in this traditional Swedish dish and added our own spin with Greek yogurt and artisan spices. This dish embodies the alluring qualities you’d expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
Black Bean and Cheese Enchiladas with Ranchero Sauce
Don’t miss out on this Mexican chile sauce dish. The sauce has a kick, but if you want fire, add extra ancho chiles. This meal is filling, flavorful, and a great protein substitute for a meatless diet.
Grind up some salt, peppercorns, red pepper flakes, and cumin seeds (that’s the “Sichuan salt,” and you can sub black peppercorns for Sichuan peppercorns if you need to). Sprinkle it onto skewers of beef and shishito peppers, then grill. Get the recipe.