Ingredients:
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!
Showing posts with label South Beach Recipes. Show all posts
Showing posts with label South Beach Recipes. Show all posts
Healthier Oatmeal~Cinnamon Cookies
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup Butter flavored Crisco shortening (1 stick)
1/4 cup Splenda Sugar Blend for Baking
3/4 cup Splenda Brown Sugar Blend for Baking
2 eggs
2 tsp vanilla
2 tsp honey
3 cups Quaker old fashioned oats (not quick cooking)
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
Chicken Enchilada Soup
Ingredients:
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
Ham and Veggie Quiche Cups
Ingredients:
6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped
Preheat oven to 350 degrees. Generously spray muffin tin with non-stick cooking spray.
In a large bowl, beat together the eggs and milk. Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese. Mix together and set aside.
In a skillet over medium heat, add 1 tsp olive oil. Add the ham and all the chopped veggies, and saute for 4 minutes. Remove from heat and let cool slightly.
Stir the ham and veggie mixture into the beaten eggs. Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full.
Note: The eggs will puff up while baking, but will fall slightly when cooling.
Bake for 15 minutes, or until toothpick comes out clean. Run a knife around the edges of each quiche to help it release. Let cool in pan for a few minutes. Garnish with fresh chopped tomatoes and scallions. Enjoy!
6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped
Preheat oven to 350 degrees. Generously spray muffin tin with non-stick cooking spray.
In a large bowl, beat together the eggs and milk. Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese. Mix together and set aside.
In a skillet over medium heat, add 1 tsp olive oil. Add the ham and all the chopped veggies, and saute for 4 minutes. Remove from heat and let cool slightly.
Stir the ham and veggie mixture into the beaten eggs. Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full.
Note: The eggs will puff up while baking, but will fall slightly when cooling.
Bake for 15 minutes, or until toothpick comes out clean. Run a knife around the edges of each quiche to help it release. Let cool in pan for a few minutes. Garnish with fresh chopped tomatoes and scallions. Enjoy!
Ginger-Soy-Garlic Dressing
Ingredients:
3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil
In a medium sized bowl, whisk together all ingredients except Canola oil. Slowly drizzle in the Canola oil while whisking. Serve over salad, vegetables, or use as a marinade. Enjoy!
3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil
In a medium sized bowl, whisk together all ingredients except Canola oil. Slowly drizzle in the Canola oil while whisking. Serve over salad, vegetables, or use as a marinade. Enjoy!
Light Mushroom and Spinach Soup
Ingredients:
1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme
In a medium sauce pan over medium heat, add olive oil. Add onions and sprinkle with kosher salt and black pepper. Let them saute while you slice the mushrooms. Add the mushrooms and garlic to the pan, stir, and cover. This will help them cook without burning since you are using very little oil. It also creates this amazing mushroom stock that will add lots of flavor. When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder. Bring to a boil, lower heat and let simmer for 10 minutes. Taste and adjust seasonings. Enjoy!
1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme
In a medium sauce pan over medium heat, add olive oil. Add onions and sprinkle with kosher salt and black pepper. Let them saute while you slice the mushrooms. Add the mushrooms and garlic to the pan, stir, and cover. This will help them cook without burning since you are using very little oil. It also creates this amazing mushroom stock that will add lots of flavor. When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder. Bring to a boil, lower heat and let simmer for 10 minutes. Taste and adjust seasonings. Enjoy!
Veggie Loaded Omelet
Ingredients:
2 whole eggs
kosher salt
black pepper
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped
In a bowl, whisk together eggs with salt and pepper. Heat olive oil in a small non-stick skillet over medium low heat. Add the mushrooms, onion, and bell peppers. Cook for 3-5 minutes, until veggies are tender. Remove to a plate.
Add the eggs to the skillet. Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath. Do this with each side of the omelet. This will build up the layers and cook the omelet through. When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet. Fold the empty side of omelet over the filled side. Slide onto a plate. Top with remaining cooked veggies and the chopped tomato. Top with picante sauce if desired. Enjoy!
2 whole eggs
kosher salt
black pepper
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped
In a bowl, whisk together eggs with salt and pepper. Heat olive oil in a small non-stick skillet over medium low heat. Add the mushrooms, onion, and bell peppers. Cook for 3-5 minutes, until veggies are tender. Remove to a plate.
Add the eggs to the skillet. Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath. Do this with each side of the omelet. This will build up the layers and cook the omelet through. When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet. Fold the empty side of omelet over the filled side. Slide onto a plate. Top with remaining cooked veggies and the chopped tomato. Top with picante sauce if desired. Enjoy!
Chock-Full-of-Veggies and Chicken Chili
Ingredients:
1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!
1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!
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