Tag Archive: Healthy Options

Aug 18

Make-Ahead Frozen Breakfast Burritos

Make Ahead Frozen Breakfast Burritos

Lately, I’ve been really into make-ahead meals that I can freeze. I’m trying to get prepared for maternity leave! I think it’d be really nice to have some meals all ready to go in the freezer rather than making something or spending money on going out. With that said, I made some delicious breakfast burritos the other day that I thought I would share!

I’ve realized that everyone likes different ingredients in their breakfast burritos. That’s what I like about these guys- you really can throw in whatever your heart (and stomach) desires. I made a mixture of sausage, breakfast potatoes, egg and cheese for ours. Next time, I plan to make bacon, potato, egg and cheese. Veggies would be great in there too, like onions and peppers. Yum!

Make-Ahead Frozen Breakfast Burrito Recipe:

1 lb Spicy Jimmy Dean Sausage, browned
8 Eggs, Scrambled
2 Cups Shredded Cheese
Shredded Breakfast Potatoes, browned in the skillet
A couple dashes of Hot Sauce of your choice

Prepare each ingredient above separately and then combine in a large bowl. Heat up 4 tortillas in the microwave for 10-20 seconds to soften. Butter one side of the tortilla. Add your desired amount of the burrito mixture. Roll up the tortilla and wrap tightly in foil. Place in the refrigerator or freezer.
As for reheating the burritos: I found that if the burrito is refrigerated, it takes about 1 1/2-2 minutes in the microwave. If frozen, it takes closer to 3 1/2 minutes. This all depends on your microwave settings and how hot you want the burrito.
Enjoy!

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May 20

Fruit and Pecan Salad

I had the most amazing salad at Longhorn Steakhouse the other day. It screamed summer- spinach, strawberries, pecans, grapes…..heaven. The only thing that would’ve made it better was the feta, but ol’ preggers over here can’t have feta! So I settled for the cheese-less version, which was still delicious.

When I got home, I decided to make my own! It turned out wonderfully, so I had to share. Fruit and Pecan Salad Fruit and Pecan Salad

I’m super picky about dressings, but this one was perfection. Just the right amount of sweet but still savory. Yum!
I found this dressing recipe on food.com
Strawberry Dressing
3 tablespoons extra virgin olive oil
2 tablespoons strawberry jam sweetened with fruit juice, slightly warmed
2 tablespoons white balsamic vinegar
fresh coarse ground black pepper
I wanted sugared pecans (duh), so I whipped those up as well. To do that, I cut up the pecans and placed them in about 5 tbsp of water in a pan. I added about 3 tbsp of sugar and let them simmer. Once the water evaporated, the pecans started smelling amazing in the pan! I added a little more sugar on top and took them out of the pan when they began getting slightly browned and fragrant. And that’s a sugared pecan!
This is such a versatile salad. I made it again the other day and added cucumbers. If you can eat cheese, add in the feta or goat cheese! I’m not a big meat eater, but I’m sure some fish or grilled chicken would be a great topper as well.

Jan 21

Extra Crispy Potatoes

Happy Monday!!

So, I have this thing about potatoes. I’m picky about them…imagine that.

I like to have EXTRA crispy potatoes. Like all of them. Not just every other one but the whole loot. I also get really annoyed at how long potatoes take to prepare. Hours, it seems. So this here recipe caught my eye and has really changed the way I make taters. BECAUSE it was easy, fast and they came out super crispy. Perfect!

This is a really versatile recipe in that you can eat these yummy taters with steaks (or a dinner side in general)…or as breakfast potatoes! Who doesn’t love a great breakfast potato?

 

First, I cut up a bunch of red potatoes. I popped them in the microwave for 10 minutes.
Then, I put the nuked potatoes on a cookie sheet and drizzled olive oil all over them. For this batch, I also put seasoning salt, pepper and green onions on top. Put them in a oven preheated at 450 for about 25 minutes.

Extra Crispy Potatoes Extra Crispy Potatoes For my second batch, I just used pepper and seasoning salt.Extra Crispy Potatoes Extra Crispy Potatoes

Original recipe here- I got the idea from serious eats but revised it to work for me!

Extra Crispy Potatoes
Red Potatoes
Olive Oil
Seasoning Salt and Pepper
Any other spices that you like!

1. Quarter the red potatoes.

2. Place on a plate and microwave potatoes for 10 minutes.

3. Place the potatoes on a cookie sheet. Drizzle generously with olive oil. Sprinkle with salt and pepper (and other spices). Toss the potatoes in the oil and spices.

4. Place in a 400 degree oven for approximately 25 minutes.

Jan 08

Fried Pickle’s Healthier Friend: Baked Pickles

Is your mouth watering yet?

Fried Pickles Healthier Friend: Baked PicklesWhy are they fried pickle’s healthier friend you ask? Because they’re not actually fried…they’re baked pickles!

I love fried pickles so much and will keep ordering them nearly every time I eat out, BUT when I’m at home and don’t want to pay to eat out, these are an amazing alternative. Now, I can’t take full credit for the awesom-ness that are these baked pickles. Ol’ Pinterest wins again! You never really know what you’re going to get with Pinterest recipes, so you gotta use your noggin when trying to recreate them. In this case, I just changed a few things and they were a definite winner. So, thank you Full Flavor Food, for this wonderful recipe!

I started out with a jar of kosher dill spears (rather than the chips they suggested in the recipe) because that’s what I had on hand. Then I filled one bowl with flour, the other with an egg/milk mixture and a final bowl with bread crumbs. I just went with plain bread crumbs rather than the panko and cheese mix from the recipe….again because that’s what I had, AND because I didn’t want cheese with my pickles. I have to draw the line somewhere. Fried Pickles Healthier Friend: Baked PicklesIt’s the typical 3 dip scenario you’re probably used to from the frying days. First goes flour, then egg/milk, and lastly the breadcrumbs.  Fried Pickles Healthier Friend: Baked PicklesPop those pickles into the oven on a greased baking sheet for 7-10 minutes at 425 degrees. Mine were in there a little over 10 minutes- maybe because they’re spears rather than chips. Either way, just keep checking until they’re at your desired crispness. Fried Pickles Healthier Friend: Baked Pickles And that’s it! The baked pickles are done! Add a little side of ranch, plop yourself in front of the TV and eat! I suppose to you share them….it’s up to you. Fried Pickles Healthier Friend: Baked Pickles

Original Baked Pickles Recipe here!

Ingredients:

One jar of kosher dill spears

3 Eggs

3 TBLs Milk

1 cup Flour (All Purpose)

1/2 cup Bread Crumbs

Directions –

  1. Preheat the oven to 425 degrees.
  2. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
  3. Coat each pickle spear with flour, then the egg/milk mixture, and then the bread crumb mixture, and place on to a greased cookie sheet.
  4. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.

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Like this recipe?

For another healthy, yet delicious, recipe try my grilled eggplant caprese stacks. These are great for entertaining!
Fried Pickles Healthier Friend: Baked Pickles

My southwest chicken salad is also a healthy and yummy option!

Fried Pickles Healthier Friend: Baked Pickles

Or, if you’re not in the mood for a mexican-style salad, my california cobb salad is to die for!!

Fried Pickles Healthier Friend: Baked Pickles

 

 

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