Nothing says Sunday morning more than scrambled eggs. The search for the perfect scrambled eggs took me to this Gordon Ramsay recipe. It’s actually more of a technique rather than a recipe. Paired with a side of sautéed veggies not only makes delicious, but adds nutritional value to start your day.
Ingredients
2 large eggs (I love farm fresh brown eggs)
1 small pad of butter (just a little for some flavor)
1 tablespoon scallions
Directions
Heat pan over medium heat. Break eggs right into the pan. Stir with a rubber spatula until mixed. It is kind of like making a risotto, stir, stir, stir. Once the eggs begin to set remove from heat and you guessed it, stir. Add butter and return to heat. Keep removing and putting pan back to heat eggs. Not sure why this works, but that’s what Gordon Ramsay did and they tasted great! Once eggs are cooked add the scallions.
Serve up with a side of your favorite sautéed veggies. I had some spinach, broccoli, and red peppers that needed to be used up!
1 can of corn, drained, I like shoepeg, or fresh off the cob is the best
1 small onion, diced
1/2 cup red pepper, diced
1 small jalapeño, diced (if you like spicy)
1 clove of garlic, pressed
1 teaspoon chili powder
sprinkle of cumin
1 ounce light cream cheese
1/4 cup of greek yogurt or sour cream
salt and pepper to taste
handful of chopped fresh cilantro
1/2 cup of cheese, I used cheddar, you could use Monterey Jack, Colby… anything really
Directions
Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper. Do not stir. Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
Heat a tablespoon of oil and saute onions, peppers, and garlic. Set aside.
Remove sweet potatoes from the oven and let cool for a few minutes. Cut sweet potatoes in half and scoop out flesh. Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using a hand mixer.
Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix.
Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.
Another healthy alternative for any event. Black bean salsa is a great, low calorie finger food to snack on and if you’re lucky enough to have any left over, it also makes a great topping for fish.
This week I am cleaning out my fridge and pantry. I had some leftover wonton wrappers and some ricotta cheese. So I came up with these raviolis for dinner. They also make a great finger appetizer since they crisp up so nicely in the oven, just serve with a small bowl of tomato sauce or pesto to dip.
Ingredients
wonton wrappers (found in the refrigerated produce section)
ricotta cheese
handful of shredded parmesan cheese (next time I want to try with goat cheese)
5-6 fresh basil leaves or chopped spinach leaves
2 cloves fresh garlic, minced
dash of nutmeg
salt and pepper to taste
your favorite tomato sauce
Directions
Preheat oven to 350 degrees.
In a large bowl mix cheeses, basil or spinach, garlic, nutmeg, salt and pepper.
Spray baking sheet with cooking spray. Lay wonton flat on baking sheet and add about 1 teaspoon of the cheese mixture. Fold wrapper into a triangle and seal edges with water (I just dipped my finger in a bowl of water and smoothed around edges).
Brush ravioli with olive oil and sprinkle with some parmesan cheese.
Bake for about 15 minutes or until crispy. Watch, they brown up quick.
Serve on a plate with sauce, or on a large serving tray with a small bowl of sauce to dip for an appetizer.
Looking for a healthy option to replace the traditional Super Bowl wings? These buffalo cauliflower “wings” are surprisingly good and easy to make. Kitchen tested by husband, who loves chicken wings, gobbled them up!
Ingredients
1 head cauliflower, washed and trimmed into bite size pieces
1 cup buttermilk
1 cup of flour
2 garlic cloves, minced
1 cup buffalo sauce
1 tablespoon of butter, melted
Assorted veggies and bleu cheese or ranch dressing for dipping
Directions
Preheat oven to 450 degrees
In a large bowl, whisk buttermilk and flour, and garlic until smooth.
Carefully add cauliflower to the bowl and toss to coat with mixture. (I just used my hands)
Place cauliflower in a single layer on a baking sheet. You may need to use two baking sheets. Bake for about 17 minutes. Keep watching and remove if starting to brown.
Mix melted butter and buffalo sauce.
Remove cauliflower from the oven and pour buffalo sauce over the pieces. I tried to gently move the cauliflower around with a spatula to coat with sauce.
Return cauliflower back to the oven and bake for another 6-10 minutes. Let cool and serve with bleu cheese dip and assorted veggies.
If an apple a day keeps the doctor away, imagine what it can do when adding cinnamon. This quick and healthy snack is packed with nutrients and provides plenty of health benefits that your kids will enjoy.
Benefits include; Lower cholesterol, cancer prevention, decreased risk of diabetes, increase immune system, and much more.
Healthy family meals don’t need to be expensive. This dinner feeds six people and cost me about $14.00 to make. It can also be prepared ahead of time and heated up in a few minutes. You could also add rotisserie chicken, ground turkey, or beef for meat eaters, but you really don’t even miss the meat. This is also made with a simple, delicious, homemade enchilada sauce.
Sauce Ingredients
2 tablespoons oil or butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
1 garlic clove, minced
1 6 ounce can of tomato paste
2 1/4 cups water
salt and pepper to taste
Sauce directions
Heat oil or butter in a sauce pan.
Add flour to pan to make roux.
Add spices and tomato paste. Stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickened. About 4 minutes.
This sauce can be made ahead of time and stored in an airtight container in the fridge.
Ingredients
1 package whole wheat or corn tortillas
2 cans black beans drained and rinsed
2 cloves garlic minced
1 handful cilantro chopped
1 onion diced
one large red or green pepper, diced
1 small can green chilies or fresh diced jalapenos (or all of these!)
1/2 cup sour cream or Greek yogurt
1 1/2 cups shredded Monterey jack cheese (or whatever kind you like) (divided)
1/2 lime (juice and zest)
1 Tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon (optional)
Directions
Preheat oven to 350 degrees.
In a large pan saute onions, peppers, and garlic. Pour into a large bowl and add the black beans. Add about half of the cilantro, half the shredded cheese, sour cream or yogurt, then the lime and spices. Mix until coated.
Pour about a 1/2
cup of enchilada sauce on the bottom of an ungreased baking dish. Fill each tortilla with the black bean mixed and roll so seam side is facing down in dish. Repeat until the dish is filled. Pour the rest of the enchilada sauce over the filled tortillas. Top with cheese and bake uncovered for about 25 minutes until cheese is nice and bubbly.
Garnish with cilantro and top with favorite toppings.
I was craving muffins… Luckily I had saved some ripened bananas in my freezer. When the bananas start to turn black just throw them in the freezer with the peel on and use them later. They defrost quickly and taste great in breads or muffins.
Salmon is a healthy and delicious addition to a salad. I broiled the salmon to reheat and put it on a bed of mixed greens, added red and yellow peppers, snap peas, and I had some capers (yummy) in the fridge to top it off. I made an extra for my friend at work for lunch and she loved it! Super easy and so good!
