Healthy Chicken Breakfast Sausage

Well, after the Jerk Chicken Burgers, I had about 9oz of ground chicken left over (and Kroger, 4 + 9 oz does NOT equal 1 pound).  Don't you hate that?

So, Delane over at A Well Fed Life posted this recipe, and I sort of halved it (yes, I made it) and made sausage.  Use the fennel. For me, it is what makes it have that "sausage" flavor. Here is her recipe with my notes.

Healthy Chicken Breakfast Sausage

Photo by ALB

Ingredients
1 pound chicken or turkey breast boneless and skinless (I bought ground chicken)
1/4 teaspoon dried sage
1/4 teaspoon ground coriander
1 teaspoon fennel seeds optional (use it!)
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon maple syrup (didn't use)
1 1/2 teaspoons to 2 teaspoons kosher salt (start at 1.5 tsps)
1/2 teaspoon freshly ground black pepper
Cooking Spray

Instructions
Cut meat into 1" chunks. In a food processor, grind ingredients until combined and meat is finely ground. (Or open a container of ground chicken, and combine all the ingredients except the Cooking Spray)

Preheat oven to 375 degrees.

(In a small medium-heated frying pan, cook a small amount (less than an ounce) of the mixture all the way through.  Let it cool down and taste it to make sure all the ingredients are balanced...this is where you would add extra salt if you felt it necessary).)

On a parchment lined (or well greased (Cooking Spray is fine)) baking sheet, form 2oz of the meat mixture into patties.

Bake for 15 minutes; flip the patties and bake for another 15 minutes or until chicken is cooked through.

Enjoy fresh cooked or cool and store in an airtight container in the refrigerator for up to a week.

Reheat in a greased skillet on medium heat for 2 minutes on each side or until lightly browned and hot.

2 Smart Points (my additions/subtractions at 8 servings)- store-bought ground chicken/no syrup
0 Smart Points (my additions/subtractions at 8 servings)- ground your own chicken breast/no syrup

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

This was really good with Proscuitto.  Basically I got confused at the grocery store and bought the wrong meat.  That didn't stop us from eating it though.  Once again, we had to go to Whole Foods for the broccoli rabe, because shockingly, Kroger didn't have it.

Anyway, this is a really nice meal with a salad, or even for breakfast because eggs and fancy bacon.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Photo by ALB

4 Servings
Prep Time: 15 min
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
From Bon Appetit

INGREDIENTS
1 tablespoon olive oil (used PAM)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk (used 2%)
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups) (Pepperidge Farm)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) (used prosciutto)

RECIPE PREPARATION
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutritional Content
6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 240 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 18 Sodium (mg) 520

10 Smart Points (my additions/subtractions at 4 servings)

Unbeatable Sausage Gravy

I was left to my own devices for Christmas, because D had to go home for a family emergency. I couldn't go because there was no place to put the dogs on Christmas (if you are unfamiliar with dog boarding, you have to basically call in September to board your dog between Thanksgiving and Christmas...any later...good luck).

So D and I had planned on having biscuits and gravy but it was just me, so what to have. I decided I would have biscuits and gravy anyway.  Except I don't know how to make gravy.  But since D had already bought the ingredients (sausage and milk), I knew I could find the recipe.

The one below is what I found.  It was extreemely easy to make, and I did it while the biscuits were baking.  It is simple.  I added more pepper, because I like pepper.

I would have again.

Unbeatable Sausage Gravy

Photo by ALB

From Pillsbury

Homemade Biscuit Recipe if you aren't using Grands (which personally, I'm not a fan of).

Ingredients
12 oz bulk pork sausage (used 16 oz Jimmy Dean All Natural)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper (closer to 1/2 tsp)
3 cups milk

Directions
Crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.

With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

Spicy Egg Muffins

So all this week, every time I eat breakfast, I crave bacon or sausage.  I figured I needed more protein.  I found a recipe for Egg Muffins and decided to make them.

They were a little intense of making, since I'm not good at cutting stuff.  But I made it fine.   I amended a recipe based on the ingredients we had and the fact I only have 12 muffin tins.

We ate around 8:30 and I was fine until past noon.  Of course, despite getting this from a paleo website, I added an English Muffin to it.  And milk (is that paleo?)  And cheese and avocado (again, paleo?)

Spicy Egg Muffins

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Adapted from Our Paleo Life 

Photo by ALB

Ingredients
12 large Eggs
1/4 C 1% Milk
13 oz (5 links) Chorizo
1/2 Yellow Onion, chopped
1/2 medium Bell Peppers, diced
1 Jalapeno, seeded and diced
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Cooking Spray

Instructions 
Preheat oven to 350F.

Place 12 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do), grease 1 12-cup muffin tins with Cooking Spray.

Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. With a slotted spoon, place chorizo in a bowl. Wipe out the pan. Then add the onion and peppers into the pan, and cook on medium heat for 5 minutes, until softened. Add to the bowl with chorizo and mix.

Add approximately 1 tablesspoon of the mixture to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.

Beat all the eggs and milk in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated. Scoop 1/4 C (I used a gravy ladle, so it's a guess that it was 1/4C) of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly.

Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month.

Photo by ALB

Nutritional Information (from My Fitness Pal)
12 Servings
Calories: 217; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 213 mg; Sodium: 650 mg; Potassium: 215 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 14 g

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Homesick Texan returned to the blogging world and it made me happy.

She posted this recipe, and I wondered how soon I could have it. When I figured out the calories, I went, "Not very soon."  Then I decided that if I made it after I ran, I could do it (and follow a good diet for the rest of the day).

Well I got the run done, and made the pizza and then the rest of the day didn't go as planned and I didn't eat so well. But hell, I made this pizza and it was wonderful!

There were a few things I changed.  First who makes biscuits without buttermilk?  I don't (I learned to make biscuits from Alton Brown and Martha Stewart).  It also probably had something to do with there was buttermilk in the fridge, and there is rarely every a dairy liquid in the fridge so that's what I was going to use.  Second, even after 23 years in GA, and D working in the restaurant industry,  I don't own a cast iron skillet.  So I used a cake pan.  We discussed using a pie plate, a springform pan and the cake pan. I'm not sure why I decided on the cake pan, but I did.

I would make again. D would probably make it too.

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Yield: 4 (caloric) servings
From Lisa Fain, Homesick Texan

Photo by ALB

Ingredients for the crust:
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons cold butter
6 tablespoons half and half or whole milk (use ff buttermilk)

Ingredients for the pizza:
2 ounces Mexican chorizo, removed from its casing (used 2.667 oz (1 of 6 links in the 16oz package)
4 large eggs
2 tablespoons half and half or whole milk (used ff half and half)
2 tablespoons unsalted butter
Pinch kosher salt
1 jalapeño, seeded, stemmed, and diced
1/4 small red onion, finely diced
1 cup (4 ounces) shredded Monterey Jack cheese
Cilantro leaves, for garnishing
Pico de gallo, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (didn't use)

Instructions:
Heat the oven to 425°F and lightly grease a 9-inch round griddle, skillet, or baking sheet.

To make the crust, whisk together the flour, baking powder, and salt. Cut the cold butter into cubes and then add to the flour. Working quickly with your hands or a pastry cutter, work the butter into the dough until the dough is crumbly. Pour in the half and half and stir until everything has come together and a shaggy dough is formed.

Pat the dough out evenly into the griddle or skillet. (If using a skillet (or a cake pan), don’t work the dough up the sides—leave it just on the bottom). If using a baking sheet, pat out a 9-inch circle. Poke the dough with a fork about 4 or 5 times, and place the dough into the oven. Cook it uncovered for 5 minutes then remove from the oven.

Meanwhile, heat a large skillet to medium-low heat. Add the chorizo and while occasionally stirring, cook for 5 minutes or until it changes from a bright red to a more brownish red. Leaving on the skillet, remove the chorizo with a slotted spoon and place it in a bowl. (It’s okay if there is some chorizo grease in the skillet, as this adds flavor. If there is an excess of grease, however, feel free to drain and discard it.)

Add to the skillet the butter. Whisk together the eggs, half and half, salt, and pepper. When the butter has melted, pour in the eggs. Let them sit for 1 minute then add the chorizo back into the skillet and gently stir until they are loosely set. Taste the eggs with the chorizo and add a pinch of salt if you think it needs it, though I find that usually the chorizo adds enough flavor and salt isn’t necessary (I didn't add salt, since I had already added to the eggs).

Turn off the heat and then spoon the eggs out of the skillet and spread evenly onto the partially baked pizza crust.

Top the eggs evenly with the cheese, then top the cheese evenly with the onions and jalapeños. Return the pizza to the oven and cook uncovered for 8 to 10 more minutes or until the cheese is melted and the crust is lightly browned.

Remove the pizza from the oven and sprinkle fresh cilantro leaves over the baked pizza. If you like, serve each slice topped with pico de gallo, avocado slices, and/or crumbled Cotija cheese.

Nutritional Information (from My Fitness Pal)
Calories: 583; Total Fat: 42 g; Saturated Fat: 22 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 3 g; Trans Fat: 0 g; Cholesterol: 296 mg; Sodium: 1752 mg; Potassium: 397 mg; Total Carbohydrate: 32 g; Dietary Fiber: 5 g; Sugars: 3 g; Protein: 21 g

Dragon Noodles

This recipe came up on Facebook from the Sriracha people.  It looked like it would be a really good breakfast.  D had to work, and I was slightly hungover. I decided I would make this.  One problem...we had no eggs.  So I went to McDonald's, sorted my coupons, and then went grocery shopping.  I decided I would have this for lunch.

It comes from a Budget website, so I decided to just go with that and use egg noodles we already had in the pantry.  And I was really hungry, so I already knew I was eating both portions.

It was SIMPLE to make.  I will definitely make again.

Dragon Noodles

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2

Photo by ALB

Adapted from Budget Bytes

Ingredients
4 oz. egg noodles or whatever noodles you have in the pantry
1 Tbsp butter
1/4 tsp crushed red pepper
1 large egg
1 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp sriracha (rooster sauce)
2 Tbsp fresh cilantro
2 Tbsp sliced green onion

Instructions
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Nutrtional Information (From MyFitnessPal)
Calories: 348; Total Fat: 11 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 173 mg; Sodium: 532 mg; Potassium: 82 mg; Total Carbohydrate: 49 g; Dietary Fiber: 1 g; Sugars: 10 g; Protein: 12 g

10 Smart Points (my additions/subtractions at 2 servings)

Mexican Tortilla Breakfast Thing

So periodically I read a recipe, remember half of it and then decide it might work if I eat at home, but wouldn't work if I ate in the car. This would be one of those times.

I found the premise in Healthy Magazine, but then I couldn't find where I put the magazine, and just winged it from what I remembered.

The first day I had a Tostada (ate at home), the 2nd day I had as a burrito (ate in the car)

Mexican Tortilla Breakfast Thing

Ingredients
1 Whole Wheat Tortilla (Low Carb) - 8-inch
3 TBSP Refried Beans-fat Free
1 TBSP Sharp Cheddar Cheese, Shredded
2 TBSP Salsa
1 tsp  Cilantro - Chopped,
1 Large Egg (I fried it once, and had hard-boiled for the other)
1/4 of  Avocado

Preparation of a Tostada
Heat oven at 400.
On a cookie sheet covered in foil, put the tortilla on top.
Spread the Refried Beans all over the tortilla.
Add the Cheese and Salsa.
Bake for 10 minutes.
Meanwhile, cook your egg (I "fried" mine).  Cut the cilantro and avocado, and mix up.
When the tortilla is crispy, put the egg and cilantro, avocado on the tortilla.
Enjoy!

Preparation of a Burrito
On a place, place a tortilla.
Spread the Refried Beans all over the tortilla.
Add the Cheese and Salsa.
Stick in the microwave on high, for 40 seconds.
Peel hard-boiled egg, and chop it the avocado and cilantro.
Place on the tortilla, and roll the tortilla into a burrito.
Enjoy!

Nutritional Information (My Fitness Pal)
Calories: 295; Carbs: 26; Fat: 16; Protein: 20; Sodium: 596; Fiber: 11

Ingredients used for Calculation
Cheese - Kroger - Finely Shredded Cheese - Sharp Cheddar, 0.0625 Cup (28g): Calories: 28
Tamxicos Lo Carb Wheat Tortillas - Softshell Tortillas, 1 Tortilla: Calories: 70
Tostito's - Medium Salsa, 2 Tbsp (31 g): Calories: 10
Kroger - Refried Beans-fat Free, 0.1875 cup (134 g): Calories: 41
Cilantro - Chopped, 1 tsp: Calories: 1
Egg - 1 Large (Mk) - Egg, 1 egg: Calories: 78
Avocado - Avocado (Grams), 42.0 g Calories: 67

Broccoli, Pancetta, and Parmesan Frittata

This was a pretty disappointing dish.  It was a bit dry, which was fine, but it lacked flavor.  It needed salt, which if you look at the ingredients, you'd go, "Really?"  And it needed more cheese.

The positives were that for 2 servings the calories weren't horrendous, and it came out of the dish pretty.  But I wouldn't have again.

Broccoli, Pancetta, and Parmesan Frittata

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

Photo by ALB

Yield: Serves 4 (serving size: 2 wedges)
Hands-on:25 Minutes
Total:34 Minutes

Ingredients
6 ounces small broccoli florets (about 2 cups)
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of grated whole nutmeg
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon olive oil
1 1/2 ounces pancetta, chopped
1 cup sliced sweet onion

Preparation
1. Preheat oven to 350°.

2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

4. Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.

Nutritional Information 
Calories: 221; Fat: 13.7g; Saturated fat: 4.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.2g; Protein: 17g; Carbohydrate: 7g; Fiber: 2g; Cholesterol: 380mg; Iron: 2mg; Sodium: 547mg; Calcium: 166mg

Cooking Light SEPTEMBER 2014

Mexican Chorizo Hash

This recipe came across my email last week. I showed D.  He said, "Yes, please."  We looked at having a side but couldn't decide on one, and so we each had 2 servings.  It was pretty flavorful and I really liked it.

We added salsa and sour cream.

Mexican Chorizo Hash

Photo by ALB

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield: Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

Ingredients
2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs

Preparation
1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Nutritional Information
Calories: 279; Fat: 11.1g; Saturated fat: 3.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.2g; Protein: 12.7g; Carbohydrate: 33.1g; Fiber: 4.7g; Cholesterol: 206mg; Iron: 2.3mg; Sodium: 616mg; Calcium: 68mg

Cooking Light MARCH 2014

Pizza Omelet

I decided to make this because I had most of the ingredients.  My technique in folding the omelet could use some work, but overall this was very easy to make.  I would use less butter next time, because it seemed like a lot.  Also, I used half-n-half and Italian Cheese Blend because those are what were in the house.

It was good and I would have again.

Pizza Omelet

1 Servings
Prep/Total Time: 15 min.

Photo by ALB

Ingredients
2 Eggland's Best Eggs
2 tablespoons milk (used half-n-half)
1 tablespoon butter (use less next time)
1/4 cup pizza sauce
10 slices pepperoni (didn't use)
1/4 cup shredded part-skim mozzarella cheese (used Italian Blend)
1 tablespoon shredded Parmesan cheese

Directions
In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat.

Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.

Yield: 1 serving.

Taste of Home 2014

Nutritional Information (from My Fitness Pal)
Calories: 432; Carbs: 10; Fat: 35; Protein: 23; Sodium: 827; Fiber: 1

Ingredients to calculate for My Fitness Pal
Aldi Goldenhen - Large Egg, 2 egg: 140 calories
Kroger - Half & Half, 2 tbsp: 40 calories
 Butter - Salted, 1 tbsp: 102 calories
Aldi's Priano - Tomato Basil Pasta Sauce, 1/4 cup: 35 calories
Aldi Priano - Parmesan Cheese - Freshly Shredded, 1 TBSP: 25 calories
Kroger Cheese - Italian Blend, 1/4 cup: 90 calories

Banana Bread Protein Shake

So one day last week the cottage cheese in the shakes kind of got to me.  So I decided to go with Greek Yogurt since I had a coupon and it was on sale.  I didn't taste the Banana Shake with Cottage Cheese so I can't compare but the Greek Yogurt version is good.

It tastes like a banana shake.  It doesn't resemble Banana Bread, but I still like it.

Banana Bread Protein Shake

Adapted from Dashing Dish.

Ingredients
6 oz.  Fat free Fage Greek Yogurt
1 Scoop vanilla protein powder
4 pkts Stevia
10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2 Water (Alter this according to desired consistency)
Pinch Cinnamon
1/2 medium Ripe banana, (fresh or frozen)
1/2 tsp vanilla extract

Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with a dash of cinnamon and chopped walnuts if desired!

Nutritional Information
Calories: 256; Carbs: 29; Fat: 2; Protein: 37; Sodium: 146; Fiber 5

Ingredients used to calculate Nutritional Information
Fage - Greek Yogurt Plain 0%, 6 oz: 100 Calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 Calories
Fruit - Banana (7" to 7-7/8" Inch), 0.5 Medium: 53 Calories
In the Raw - Stevia Packets, 4 packet: 0 Calories
Spices - Cinnamon, ground, 0.13 tsp: 1 Calories
Mccormick's - Pure Vanilla Extract, 0.5 g (1 Tsp): 2 Calories

Almond Joy “Milkshake”

So a few years ago, a few people I knew started losing a lot of weight. Besides working out and watching what they ate, they were all drinking shakes for breakfast using Protein Powder.

I've been eating Clif Bars for a REALLY long time (like 15 years). I'm a little bored of them, but I cannot find anything that keeps me full as long as a Clif Bar. I really didn't have much hopes for this. I was going to add some fiber to this drink as a suggestion but at the grocery store, I forgot about it and I was tired and wanted to go home anyway.

So this is the first shake I made. I thought it tasted chemically. I'm not sure if it was the fact I had just brushed my teeth, the extract were too overpowering or if it was the Protein Powder (I used Designer Whey French Vanilla).  But I'm going to try one tomorrow with less extracts and a banana.

I ate breakfast 3 hours ago.  I am hungry, but it is manageable with a few glasses of water.  I can hold out another 30 minutes.

Almond Joy “Milkshake”

Total Time: 1-5 MINUTES
From DashingDish.com

Ingredients
1/2 cup Fat free cottage cheese (I used low fat)
1 scoop Protein powder
2-4 pkts Stevia (or 1/4-1 tbs sweetener of choice) (I used 4 packs)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)(I used 1/2 C)
1 tbs Cocoa powder
1/2 tsp Almond extract (or vanilla extract)
1 tsp Coconut extract (or to taste)

Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with some toasted coconut, and a few mini chocolate chips if desired. Enjoy!

Notes from Dashing Dish
1. Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!

2. I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.

Nutritional Information (from My Fitness Pal)
Calories: 220; Carbs: 16; Fat: 6; Protein: 31; Sodium: 552; Fiber: 4

Ingredients used to Calculate Nutrition
Kroger - Lowfat Cottage Cheese 1/2 Cup Serving, 1/2 cup (113g): 100 calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 calories
In the Raw - Stevia Packets, 4 packet: 0 calories
Water - Municipal, 0.5 cup (8 fl oz): 0 calories
Kroger - Unsweetened Cocoa, 1 tbsp: 20 calories
Mccormick - Pure Almond Extract, 0.5 tsp: 0 calories
Mccormicks - Imitation Coconut Extract, 1 tsp (5ml): 0 calories

Berry Cream Cheese Monkey Bread

So I thought this would be different than it was.  D and I decided to make it because sugar, cream cheese and berries?  A cheesecake filling on bread?  Wow!

Except it is not.  It was rather tart (which was fine) and liquidy (don't use more fruit than called for).  So making it was a complete mess.  D and I made it together which was good because I think both of us would have lost our minds other wise with a purple ooze that was all over the kitchen.  Still the result tasted good.  Just not cream cheese-y.

Not sure if we will have again.

Berry Cream Cheese Monkey Bread

Photo by ALB

Ingredients
2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough
1/2 cup strawberries (used raspberries)
1/2 cup blueberries (used black berries)
3 tablespoons sugar (you need a lot more sugar)
1 (8 ounce) package of cream cheese, room temperature

Helpful Tip: Don't have fresh berries? Skip the sugar in the filling and swap in ¾ cup of fresh jam instead.

Preparations
1.  Preheat oven to 350 degrees.

2. Spray an 11-inch spring-form pan with cooking spray and set aside.

3.  Place all berries, cream cheese, and 1 tablespoon of sugar (a lot more) into the bowl of a food processor and process until smooth (about 1 - 2 minutes).

4. Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.

5. Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.

6 Roll up both dough sections into a log -- jelly-roll style.

7. Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.  (Neat...hahaha...we had a lot of unused dough which is more a thing of Pillsbury, not the recipe...that dough is a bitch to get out of the tube).

8. Place each piece of dough into prepared round or bundt pan (didn't step 2 say Springform pan...that's what we used), placing them side-by-side in concentric circles until entire pan is filled.

9. Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.

10. Serve immediately.

Artichoke Hummus

So D and I have come to the conclusion if a restaurant makes a bad hummus, they really had to try.  We were in the grocery store, when I said, "I wonder if we could make artichoke hummus."  We found the recipe online while in the grocery store. It was the first one that came up.

It has a good kick (the garlic does that).  The artichoke flavor isn't really there, but the flavor is still good. I would make again.

Photo by ALB

Artichoke Hummus

Ingredients
1 can of chickpeas (14 oz.), drained with liquid set aside
1 can of artichoke hearts (14 oz) drained
2 tablespoons tahini
3 tablespoons olive oil
1 clove of garlic, crushed (used 3, didn't crush, just peeled and threw into the processor.)
2 tablespoon lemon juice
Added 1/4 tsp of Kosher Salt
Added 1/8 Cup Italian Parsley

Preparation
In a food processor, combine chickpeas, artichokes, and tahini. Blend. Slowly add olive oil, garlic, and lemon juice. Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency (I added in 1 tsp, not tbsp).



Recipe from About.com

Nutritional Information and Ingredients 
Calories: 72; Carbs: 6; Fat: 5; Protien: 2; Sodium: 137; Fiber: 2

Kroger - Artichoke Hearts Quartered In Brine, 1 container (32 pieces without liquid (120 g) ea.)
Kroger - Chick Peas, 1 container (1 4/5 cups ea.)
Mc Realemon - Lemon Juice, 6 teaspoon
Kirkland Olive Oil - Extra Virgin, 3 Tbsp
Krinos - Tahini (Imported), 2 Tbsp (37 g) 2
Generic - Fresh Garlic Clove, 3 Clove (3.0 g)
Morton - Coarse Kosher Salt, 1.2 grams (1/4 tsp)
Herb - Italian Parsley - No Stems, 1/8 cup

Pizza Hummus

I have a lot of tahini leftover from another hummus recipe.  I also needed breakfast again.  I saw this recipe on the WeWa board from TMom.  So I decided to try it.

It was very easy.  It has a good tomato flavor. I like it.

Pizza Hummus

Photo by ALB

Prep Time:10 min
Level: Easy
Serves: 4 cups

Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil (I used 1 TBSP of fresh, chopped)
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini (heaping)
1/4 cup fresh lemon juice
Kosher salt

Directions
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Nutritional Information
Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

Recipe courtesy Food Network Magazine

Spicy Black Bean Hummus

I made this in about 3 minutes.  Simple would be an understatement.  It is a little spicy, but good.  I didn't use the Pita Chips because I was using it on pitas for breakfast.  Would make again.

Spicy Black Bean Hummus

Photo by ALB

Yield: 8 servings (serving size: about 2 1/2 tablespoons hummus and 4 chips)

Ingredients
1 garlic clove, peeled (used 3)
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste) (heaping)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons) (mine was a bit big...I seeded but didn't de-rib)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation
1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.  (I added the oil and ground red pepper into the processor since I was using at a later time). Serve with pita chips.

Nutritional Information
Calories: 148; Calories from fat: 0.0%; Fat: 6.2g; Saturated fat: 0.7g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.6g; Protein: 4.5g;  Carbohydrate: 20.6g; Fiber: 3.5g; Cholesterol: 0.0mg; Iron: 1.7mg; Sodium: 381mg; Calcium: 16mg

Cooking Light JANUARY 2009

Without the chips, the NI from My Fitness Pal was
Calories: 148; Carbohydrate: 9; Fat: 3; Protein: 4; Sodium: 236; Fiber: 3

Garlic - Garlic (1 Clove, Raw), 3 clove (3g)
Mc Realemon - Lemon Juice, 6 teaspoon
Krinos - Tahini (Imported), 1 Tbsp (37 g)
Spices - Cumin, 1 tsp
Kroger - Coarse Kosher Salt, 1/4 tsp
Aldi Dakota's Pride - Canned Black Beans, 1 container (1 4/5 cups ea.)
Raw - Jalepeno Peppers, 1 Peppers (14 grams)
Mccormick - Crushed Red Pepper Flakes, 1/8 tsp (0.8 g)
Mccormick - Ground Cayenne Red Pepper (Gourmet Collection), 1/8 tsp
Kroger - *Pure Olive Oil, 0.67 Tbsp

Chiles Rellenos Casserole

I found this recipe the other day when all I really wanted was comfort food. I showed it to D and he said, "UM YES!" So there you go.

It was really good. D thought you could substitute all the egg mixture with taco shells. I thought you could eat this for breakfast. Either way, we'll have again. We both thought it needed more green chilies.

D used 1 lb of chicken because we had no side.

Chiles Rellenos Casserole

Photo by ALB

One of those “wow” dishes. It’s comforting, full of flavor, different than any other casserole you’ve had, and it’s really easy. Could it get any better? When corn is in season, by all means, cut off fresh kernels to use instead of frozen.

Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
Hands-on:38 Minutes
Total:1 Hour, 50 Minutes

Ingredients
2 teaspoons canola oil
1/2 pound ground chicken (used 1 lb)
1 cup chopped onion

1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters(drain into chicken mixture) (next time use 2 cans)
Cooking spray
1 cup (4 ounces) shredded colby-Monterey Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour (used 1/4)
1/4 teaspoon salt
1 1/3 cups fat-free milk (used 1C 2%)
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

Preparation
1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.

2. Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese.

3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Nutritional Information (original recipe)
Calories: 344 ;Fat: 13.8g; Saturated fat: 5.5g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.4g; Protein: 23.3g; Carbohydrate: 31.6g; Fiber: 7g; Cholesterol: 107mg; Iron: 2.7mg; Sodium: 655mg; Calcium: 264mg 

Cooking Light JANUARY 1995; NOVEMBER, 2012

Jalapeño Popper Quiche

So I forgot who posted this on message board the other day but the original poster was NCBeaches.  I saw it and said, "How did I not see this?  And how does it not have bacon in it?"

So I started making it on Friday night, but we had an emergency and I didn't get to finish it.  D finished it on Saturday morning.

It was really good, but it needed more cream cheese, more bacon and me to stop seeding jalapenos so well.
Would have again.

Jalapeño Popper Quiche

Photo by ALB

Original Recipe by Closet Cooking
Posted by NCBeaches

Servings: makes 6+ servings (breakfast??? You know I got 4 servings).

Ingredients 
1 (9 inch) pie shell, pre-baked (used Pillsbury refrigerated and baked at 450 for 5 minutes)
1/2 cup cream cheese, room temperature (needs more...used 1/3 fat)
Added 2 slices of bacon (use 4 next time)
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk (used 2%)
1/2 cup cream (used heavy)
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Directions 
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

Pour the eggs into the heated cream while stirring constantly.

Mix in the paprika and salt.

Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.

Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted.

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

This was pretty easy to make.  I made it last night, and kept everything separate (yogurt and berries and wheat germ) and popped a waffle into the toaster this morning.  It was pretty sweet, which I love, so I would have it again.

I put everything in a cup (tore the waffle) so I could eat it at the hopeful red lights in the car.  Having 3 more times this week.

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

As you enjoy this meal, you also enjoy antioxidants, fiber, and vitamin C from the berries; protein and calcium from the yogurt; and protein, fiber, and B vitamins from the waffles.

Yield: 4 servings (serving size: 1 waffle, 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ)

Photo by: Photography: Becky Luigart-Stayner;
Styling: Jan Gautro

Ingredients
2 cups vanilla low-fat yogurt
2 tablespoons honey
2 cups fresh raspberries (didn't use)
1 cup quartered small strawberries (used 3 cups)
1 cup fresh blackberries
1/3 cup sugar
2 tablespoons fresh lemon juice
4 frozen whole-grain waffles, toasted
4 teaspoons toasted wheat germ

Preparation
Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine.

Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately.

Nutritional Information
Calories: 377; Calories from fat: 16%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.3g; Polyunsaturated fat: 1.6g; Protein: 11.5g; Carbohydrate: 71.6g; Fiber: 8.3g; Cholesterol: 43mg; Iron: 1.9mg; Sodium: 214mg; Calcium: 345mg

Cooking Light JULY 2003

Ezra Pound Cake's Mom’s Monkey Bread

My "work husband" mentioned this recipe. I didn't need to know about this. He mentioned 2 sticks of butter. Surely Ezra Pound Cake had made this. And sure enough, I found the recipe on her site.

I showed it to my brother and to D. They said yes we should have it. So we did. It was really easy to make. I REALLY need to stop looking at EPC if I want to fit in my pants. This was delicious.

Mom’s Monkey Bread

From Rebecca Crump (EzraPoundCake.com)

Ingredients
2 LARGE CANS (16.3 OUNCES) REFRIGERATED BISCUITS
1 CUP (2 STICKS) UNSALTED BUTTER, MELTED
1 1/2 CUPS SUGAR
2 TABLESPOONS CINNAMON
1/2 CUP PECAN HALVES

Preparation
Preheat the oven to 350 degrees F. Grease a bundt pan or tube pan with non-stick spray. In a small bowl, combine the sugar and cinnamon. Set aside.
Cut the biscuits into quarters. Dip each piece in butter, roll it in cinnamon sugar, and place it in the pan. Sprinkle pecans onto the biscuit pieces at random.
Pour any remaining butter evenly over the biscuit pieces in the pan.
Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate, and serve immediately.