Eats // Yummy Breakfast Bites ToGo

Now that I have to wake up before the sun... I've been in need of some yummy breakfast solutions. As most of you know, I am not an early riser naturally. So that being said, getting up an extra 30min to make myself breakfast is pretty much out of the question. I have not come to the point where I will sacrifice sleep for food. Knowing this, and wanting to stick to my health bucket list and my financial bucket list I decided to try out the muffin tin movement. I don't know if you've heard, but you can make almost anything in a muffin tin.

Today I decided to do a make-shift omelet/no crust quiche thingy. I like the idea of being able to grab one, pop it in the microwave for a minute and then be out the door. Going through Pinterest I didn't really see the exact mixture I wanted to make so I just kind of played it be ear. Or eye. Well, you get what I'm saying.



To start things off I preheated the oven to 350F and brought some water to a boil for my veggies. I let all my veggies cook for around 5min, just to soften them up. I put them directly into an ice bath, to keep them from cooking through and becoming too mushy. While the oven was heating up I beat 3 Medium Eggs together with 2/3 cup of Egg Whites and then stirred in 4oz of Skim Milk and a little Salt and Pepper.





Once my mixture was ready, I sprayed my pan with olive oil and then placed all of my ingredients into each of the cups. I decided to do a mixture of asparagus and carrots in the first three and in the other three I did broccoli and carrots. To finish them off, I added a little sliced turkey and goat cheese. Once I was happy with how everything was dispersed, I put it in the oven for 25min. (Give or take a few minutes.)

Ingredients and Directions //

Medium Eggs - 3 

Egg Beaters Egg Whites - 2/3 Cup

Skim Milk - 4oz

Broccoli - 1 Cup

Asparagus - 8 Stalks

Carrots - 1/2 Cup (I bought the thinly shredded carrots.) 

Boars Head Turkey - 3 thinly sliced pieces

Goat Cheese - 1/4 Cup 

One - 6 Cup Muffin Tin

Oven Temp: 350 F

Time Cook: 25min

I poked mine in the center to make sure they were cooked all the way through. Our oven is a bit finicky and didn't quite reach 350 F, so I kept mine in for around 35min. I then let them cool for 10min and then they were ready to eat. Or, you can stick them in the fridge like I plan to and eat them for breakfast throughout the week.



I ended up having some for dinner tonight and I have to say they were delicious. I warmed them up, but I think that they will taste great chilled as well. I am definitely happy with them and I think they will be a yummy solution for my early mornings.

For my next muffin tin adventure I am thinking about a broccoli, cheese and egg noodle casserole for a lunch option.

Do you have any recipes you think I should try?

What's for Breakfast: Cinnamon Raisin Toast w/ Honey Walnut Spread

 Ingredients: Cinnamon Raisin Swirl Bread, Chopped Walnuts, Plain Greek Yogurt, Honey, 1 Peach

 Combine the toasted walnuts in a bowl with the greek yogurt and honey.


 Mix all of the ingredients together.

Makes 2 Servings 

Serving Size: 2 Pieces

Calories 250

1/4 Cup of Walnut Pieces

1/4 Cup Plain Greek-Style NonFat Yogurt

1 Teaspoon of Honey

4 Slices of Cinnamon Raisin Bread

1 Peach (or apple or pear) pitted or cored

When ready to serve, toast your bread and cut your peaches (or fruit of choice) into 1/4" slices. Spread about 1 tablespoon of the walnut spread onto each piece of bread. Top each piece with a few slices of fruit... eat immediately. I have to say, this was a delicious and easy to make treat. Definitely a nice way to mix things up in the morning. Bon Appetit!
Recipe is from Ellie Krieger's So Easy Cookbook. 

What's for Dinner: Turkey Lettuce Wraps

One of the big things I've always struggled with is finding foods that I think taste good and that I can actually make. Today I decided to make Turkey Lettuce Wraps for dinner. I found the recipe on Canyoustayfordinner.com. I made a few modifications, like cutting out the Ginger and the Onions since I am not really a fan of either, using Garlic Powder instead of cloves because it is easier haha and I decided to go with Hearts of Romaine instead of IceBerg lettuce. Each serving came out to about 355 calories of deliciousness. I was very happy with the end result... I was able to make it quick and it was delicious. Definitely something I am going to make a weekly ritual.

(All the Ingredients... not too many.)
(2 Cups Chopped White Mushrooms)
(Cook Lean Turkey for 5min on Medium Heat)
(Add Mushrooms and Cook for an Additional 3min - Stir Frequently)
(Dice up Water Chestnuts)
(Mix the Hoisin Sauce, Soy Sauce, Sesame Oil, Garlic Powder, Chili Powder, Salt and Brown Sugar Together)
(Stir in the Sauce and Let it Thicken for 3min)
(Add Carrots and Water Chestnuts. Stir the Mixture and Take Off of Heat.)
(6 Leaves of Romaine Hearts + 1 Serving of Delicious Stir Fry = A Happy Full Tummy)

Ingredients:

Olive Oil - 2 Teaspoons

Hoison Sauce - 1/4 Cup

Soy Sauce - 2 Tablespoons

Sesame Oil - 2 Teaspoons

Brown Sugar - 1 Tablespoon

Salt - 1/2 Teaspoon

Garlic Powder - 1 Teaspoon

Chili Powder - 1-1/2 Teaspoons

Water Chestnuts - 1 (8oz) Can drained and chopped

Grated Carrots - 1-1/2 Cups

White Mushrooms - 2 Cups Chopped

Hearts of Romaine - 1 Bag

93% Lean Ground Turkey - 1 pound

In a bowl, whisk the sesame oil, soy sauce, brown sugar, hoison sauce, salt, garlic powder and chili powder. Once its all mixed up set it to the side.

Put a little olive oil into a large skillet and turn it on medium heat. Add ground turkey and cook for 5 minutes, break up meat with wooden spoon. Add the chopped up mushrooms and cook for 3minutes, make sure you stir it frequently. Watch and make sure all the pink is cooked out of the Turkey and that the mushrooms have started to get soft. Now its time to stir in your sauce mixture. Cook it for about 3minutes until the sauce starts to thicken slightly. Finally, add the carrots and water chestnuts into the mixture, give it a nice stir and then remove it from the heat. 

This mixture will serve 4 people and it comes out to about 355 calories which includes 6 Hearts of Romaine Leaves. I hope you all try this and let me know what you think.

Sunday Citar: Yumminess

"Three things are needed for a good life: good friends, good food, and a good song." Jason Zebehazy
Talking about good friends and good food, this past Saturday my mom and I hosted book club and we set out to have a good spread of food for our guests to enjoy. We decided to create two kinds of yummy scones, fruit salsa and cinnamon sugar chips and an apple salad. We had a lot of fun with the whole process. However, my mom was a little annoyed with my constant need to document each step. It was slowing things down, but in the long run everything came out fantastic. My stomach was not complaining. Below are just some of the pics I was able to take.


I thought I'd share the recipes for all the yumminess. They were all pretty easy to make and they were definite crowd pleasers.

Fruit Salsa
1 Cup finely chopped Strawberries
1 can of Mandarin Oranges
3 Medium Kiwi
1 can crushed Pineapple
1 tablespoon Lemon Juice
1-1/2 teaspoons of sugar

Cinnamon Chips
10 flour tortillas
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Combine the first six ingredients in a bowl, cover and refrigerate until serving. For chips brush tortillas with butter, cut each into eight wedges. Combine sugar and cinnamon, sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 degrees for 5-10min.

Apple Lettuce Salad
1/2 Cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or canola oil
4-1/2 teaspoons brown sugar
1 teaspoon dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

In large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture
(do not toss.) Refrigerate; toss just before serving.

Scones: Salty and Sweet
Dough
2 cups all purpose flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided

Salty: Bacon, Cheddar and Pimiento
Omit sugar
Stir in 3/4 cup shredded sharp cheddar cheese
1/4 cup finely chopped cooked bacon
3 tbsp. finely chopped pimiento with the cream

Sweet: Chocolate-Cherry
Stir in 1/4 cup dried cherries coarsely chopped
2 oz. coarsely chopped semisweet chocolate with the cream

Preheat oven to 450 degrees. Stir together dough ingredients (not the whipping cream yet,) cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tbsp. cream, stirring just until dry ingredients are moistened. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tbsp. cream just until moistened. Bake at 450 degrees for 13 to 15min or until golden.

Falling for Fall: Day 9

When the temperature begins to drop outside, there is nothing better than a good pot of vegetable soup and some homemade corn bread. A perfect fall meal.