Freezer Breakfast Sandwiches

I've been making these freezer breakfast sandwiches since August 2013. I swear I had these everyday during the 2013-2014 school year. I STILL eat them every school day... well, except for the days I don't use self-control and go to Starbucks... but hey, I get the reduced-fat turkey bacon breakfast sandwich there anyway!

I have been asked SO many times for my recipe, and for some reason I never posted it. I always directed people to the JessFuel site, which is where I got the recipe from. But of course I've tweaked it and tried different meats, all of which are delicious!

I usually make 6 at a time, only because the English muffins come in packs of 6. But I've done 12 at a time when I make them for Will too!

With turkey sausage patties...

With turkey bacon...

English muffins (Thomas' Light/High Fiber)
Kraft Singles 2% Sharp Cheddar slices
eggs
Meat of choice - I've used turkey sausage patties, ham, turkey bacon - all delicious)

Preheat oven to 375 degrees. Spray ramekins with cooking spray and crack one egg into each ramekin. Use a knife to gently pierce the yolk. Bake for about 12-14 minutes, or until eggs are cooked. Let cool a little and remove from ramekins... they should fall right out if you used cooking spray. I have forgotten the cooking spray before... and it was a problem.

Cut your English muffins in half and lay out. Use 1 slice of cheese on each muffin. I fold the slice into fourths. On top of the cheese, put your meat. If using turkey bacon, cook it, then break each slice into thirds and place on cheese. If you use ham sandwich meat, just lay it on top, and if you use a turkey sausage patty, just lay it on top as well.

Top with the egg, then the top of the muffin. Wrap each breakfast sandwich in plastic wrap well. I put the wrapped sandwiches into a large Ziploc bag and let freeze.

To heat up, you'll just have to experiment with your microwave. Remove plastic wrap and wrap the sandwich in a paper towel. Microwave on one side for 45-55 seconds, flip, then microwave the other side for another 45-55 seconds.

Original recipe found here.

Fried Egg with Avocado & Tomatoes on English Muffin

This is something I made for breakfast (even dinner a couple nights!) during the summer. Just now getting around to posting. The combo of flavors in this dish is amazing!

1 light English muffin (I use Thomas' light/high fiber English muffins)
1 egg
a little bit of avocado (about 1/6th of an avocado)
cherry tomatoes, halved
sprinkle of 2% shredded cheddar cheese
green onions

Toast your English muffin, and fry the egg in a small skillet. Saute the cherry tomatoes for a few minutes in the skillet as well. Spread some avocado on the toasted English muffin, Top with fried egg, a pinch of cheese, tomatoes, and green onions. Heavenly!

Easy Coconut Shrimp

If a restaurant has coconut shrimp on the menu, I HAVE to get it. I love the crispiness of the shrimp, the spicy/sweetness of the sauce. This did not disappoint!

1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten
3/4 c Panko bread crumbs
1 c sweetened shredded coconut
1 lb raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
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• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
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• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
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• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce!

Original recipe found here.

Spicy Sautéed Cabbage with Hot Sauce

We love spice. We love hot sauce. We love cabbage. Winner!

All of the ingredient amounts in this simple recipe will vary depending on your taste and the size of your cabbage.

½ head green cabbage, quartered, cored, and sliced into ¼-inch-thick ribbons
1 tbsp canola oil
¼ tsp salt
1-3 tsp sambal oelek
1 tbsp light soy sauce

Heat a 12-inch not-nonstick skillet over medium-high heat. Meanwhile, in a large bowl, mix the cabbage, oil, and salt. Add the cabbage mixture to the hot skillet and cook without stirring for 1 minute. Stir in the hot sauce and continue cooking, stirring occasionally, until the cabbage is browned and wilted. Stir in the soy sauce; taste for seasoning, adding additional salt or soy sauce if necessary; serve.

Original recipe found here.

Sesame Glazed Cauliflower

I was slightly skeptical about this cauliflower recipe, but it is easily one of my favorites now! I can't wait to make it again. I could eat a big plate of these for dinner, no problem!

For the sauce:
½ c light soy sauce
¼ c honey
½ tbsp grated fresh ginger
1 tbsp sesame oil
¼ c rice vinegar
1-2 sliced scallions
1 tbsp sesame seeds
For the cauliflower:
One large head cauliflower
½ c flour
½ c milk
½ tsp garlic powder
Optional additional sesame seeds and/or scallions for garnish, if desired

For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.

Whisk together the remaining ingredients in a bowl. Toss the cauliflower in the batter until thoroughly coated. Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them. 
Remove from the oven and pour the sauce over the cauliflower. Return to oven for another 5 minutes. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet. Return to the oven for another 5 minutes.

Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallions and/or sesame seeds. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Original recipe found here.

Spaghetti Squash Pad Thai

I LOVE Pad Thai. Chances are, if a restaurant has Pad Thai, that's what I'm going to get. So imagine how excited I was to find SPAGHETTI SQUASH Pad Thai! Yes, it is just as delicious as it looks!!

1 medium-sized spaghetti squash, cooked/shredded (click here to see how I always bake my SS)2 cloves garlic, crushed1/2 red onion, chopped1/2 c mushrooms, chopped1/2 c carrots, chopped1/2 c sprouts1/2 c scallions, chopped2 eggs

Sauce2 tbsp light soy sauce2 tbsp oyster sauce3 tbsp rice vinegar1 tsp red pepper flakes1 tsp minced garlic

In a bowl, mix together sauce ingredients and set aside - I actually doubled the sauce. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like). Once cooked down, add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine

In a small separate pan, scramble your eggs and add to Pad Thai. Mix everything together. Top with extra scallions and finely chopped peanuts on top! (optional)

Original recipe found here.