Recipes

Mary’s Special Eggs

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It’s no secret that I love eggs for breakfast.  Every. Day. 

Unfortunately, I just don’t have the time to whip myself up some eggs before work every day, so I like to cook a big ole batch on Sunday night.  I was getting a little burnt out on my normal scrambled eggs and broccoli (not to mention the fact that my coworkers were getting sick of the broccoli stinking up the microwave), so I decided to switch things up a bit. 

And so evolved Mary’s Special Eggs!

For a 5-serving batch, I start off with 2 links Jennie O’ Hot Turkey Sausage, casings removed.  I pop those into a hot skillet and cook until no longer pink while crumbling with a spatula.

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Once the sausage is finished cooking, I remove it from the pan and set aside while I get to work on the veggies.

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In the same skillet (which should still be hot), toss in

  • A handful of sliced up baby bella mushrooms
  • 1/2 cup diced red onion
  • 2 cloves garlic

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Season these guys up with salt and pepper, and let them cook over medium heat until soft.

Meanwhile, get to crackin the eggs.  For 5 servings I go with:

  • 5 whole eggs
  • 10 egg whites
  • Splash of water

Give those a good whisk.  The onions and mushrooms should be softened up by now and looking oh so tasty.

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At that point, you pour on the egg mixture:

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Season these up with S&P, and as the eggs begin to cook, use your spatula to scrape the cooked eggs off the bottom of the pan.  Continue this process until the eggs are nearly cooked through,

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then toss in the cooked turkey sausage:

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And some more veggies!

  • 1 diced tomato, seeded
  • 2 cups spinach thinly sliced

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Into the pan:

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Then I just use the spatula to fold everything in and finish cooking the eggs through:

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Soooo yummy.

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Once the eggs are done cooking I divide them up into 5 containers—and there’s Breakfast #1 for the workweek!

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I like to break my breakfasts up into 2 small breakfasts rather than one large meal, so I typically follow the eggs up with a serving of oatmeal about 2 hours afterward.  On the weekends I like to take a serving of the eggs, pop them on a low carb tortilla with some Franks Red Hot, and give them a nice grill on the George Foreman.  Trust me, it’s one delicious (HEALTHY!) breakfast burrito!

Stats on 1 Servings of my Special Eggs:  189 Calories,  9g carbs,  9g fat, 23g protein, 1g fiber

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Recipes

Healthified Italian Sub

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Today, it dawned on me:  I am kitchen appliance dependent. 

Nearly every meal I cook up makes use of my oven, stove top, or George Foreman grill.  If the meal is not something that typically requires one of these appliances I FIND a way to use them.  A sandwich, for example, can go from “meh” to “ohmmmmmmm myyyy gawddd” with just a quick bake in the oven. 

Take a gander at today’s lunch:

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Why oh why can’t I put a toaster oven in my cubicle???  Google searches for “cubicle toaster oven” and “George Foreman in my cubicle” turned up with disappointing results…  (Yes, I actually spent 30 minutes looking at this) Alas, at least I get to use my gadgets for weekend lunches!

Today’s delicious healthified Italian sub consisted of:

  • 1 Pepperidge farm 7 grain deli flat
  • 4 ounces lean turkey breast
  • 1/2 a slice Sargento Pepper jack cheese
  • red onion
  • tomato
  • banana peppers
  • 4 slices turkey pepperoni
  • 1 tbsp Ken’s Steakhouse Lite Italian Romano dressing
  • Couple sprinkles of Franks Red Hot
  • dried oregano
  • black pepper

All together nah:

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I popped this guy into a 400 degree oven for 10-15 minutes, until the cheese was nice and melty:

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Then sandwiched the two halves together:

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YEESSSSSS.

Of course I also had a good size salad on the side, which rounded out this lovely Sunday lunch.

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Love me some veggies Smile

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<3

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Stats on the sandwich:  312 calories, 33g carbs, 9g fat, 28g protein, 6g fiber

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Recipes

10-Minute Taco Salad for One

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When I was a kid, there were a few dinners that I got off the charts excited about.  Spaghetti, Meatloaf, Stuffed Cabbages, Steaaaaaak, anything involving potatoes, Paella, Hamburgers, Pizza, Macaroni and Cheese… ok maybe there were more than a few….  But one of the ULTIMATES was Taco Salad Night.  Just thinking about it makes my tummy rumble!

Last night, in anticipation of my very own Taco Salad Night, I pulled 4 ounces of 93% fat free turkey breast from the freezer to defrost.  I swear, freezing individually portioned meats (and meals) never ceases to bring me joy!

Four ounces of love:

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All I could think about ALL DAY at work was TACO SALAD!  I’m talking a serious unable-to-computate-numbers craving.  I could barely make it til 5.  Thankfully, my tasty taco salad for one cooks up in ten minutes flat—sooooo, I didn’t have too long to wait once I finally arrived at home.

Feast yo’ eyes!

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First up, I seasoned the defrosted turkey breast up with a little salt and pepper and cooked in a sauté pan until no longer pink.  Then I sprinkled on 1 tbsp of McCormick’s taco seasoning blend and a 1/4 cup a water, reduced the heat, and let the turkey simmer away until the liquid thickened.

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Meanwhile, I put 1/2 a bag of romaine lettuce on a plate and topped with some chopped tomato, onion, banana peppers, 2 tbsp fat free sour cream, and the secret ingredient:  10 smashed up baked nacho cheese Doritos.

10 minutes to tasty!

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When the hot meat hits the smashed Doritos and mixes in with the sour cream you get this deliciously cheesy slightly spicy oh-so-creamy sauce. 

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LOVE this taco salad!

Stats on the taco salad:  368 calories, 34g carbs, 11g fat, 26g protein, 8g fiber

 

 

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Recipes

White Chicken Chili

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Last night was my first night back from Charlotte, AKA my first night home alone.  I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food.  Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot.  Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).

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I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

  • 2 4 ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 32 ounces reduced sodium free-range chicken broth
  • 2 cubed up grilled chicken breast
  • 1 diced jalapeno
  • 3 cans great northern beans, rinsed and drained

Chopped up chickies!

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I let everything simmer for 15 minutes or so:

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Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese.  (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)

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How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:

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I popped a couple of the portions into the freezer and some into the fridge for lunch this week.  And of course one was for dinner tonight!  I poured that lucky portion into a bowl and topped with some sliced jalapeno:

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Dinner is served!

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D-E-L-EEEEEEEEEESH 😀

Stats on 1 Serving White Chicken Chili:  277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber

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