Skinny Eggs Benedict

I made this dish when my mom was in town in early March. Just now getting around to posting it. DELICIOUS - and Will loved it even though he claimed he doesn't like Eggs Benedict.

Ingredients for Eggs Benedict:

1 tsp vinegar

2 eggs

1 English muffin (whole wheat or multigrain), split

1 wedge Laughing Cow Light garlic and herb cheese or your favorite flavor

2 thin slices cooked ham

2 tomato slices

Ingredients for Skinny Hollandaise Sauce:

2 tbsp fat-free plain Greek yogurt

½ tbsp light mayo

2 tsp spicy brown mustard

1 tsp reduced-fat butter or Smart Balance light, melted in microwave for about 15 seconds (covered)

Pinch of salt and pepper, to taste

To Poach Eggs: Add enough water to the pot or pan to fill half full of water. Add vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one egg at a time into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with additional egg. Leave some space between each. Simmer eggs, uncovered, for 3 minutes or until the whites are completely set and yolks begin to thicken a bit but are not hard. Using a slotted spoon, carefully remove eggs to a plate.

I actually have a pan for poaching eggs. I had never poached eggs before. Truth: My mom did it for me.

Preheat oven to 400 degrees. Toast English muffin halves and set aside. Spread the cut side of each muffin half with ½ of the cheese wedge. Place muffin halves, cheese side up, in prepared dish. Top each with the ham pieces. Place tomato slice or slices on top. Add a cooked egg to each.

To Make Hollandaise Sauce:  In a small bowl, mix together yogurt, mayonnaise, mustard, butter and a little salt and pepper. Divide and spoon Hollandaise Sauce over eggs. Spread over top using the back of the spoon.

Cover pan with foil and bake for about 10-12 minutes until heated through.

Original recipe found here.

Carrot Cake Baked Oatmeal

I am so excited to share this recipe. DELICIOUS... and guess what? Only 80 calories per muffin!! Craziness. You could even make a bunch on the weekend, store in an airtight container in the fridge, then heat and eat throughout the week.

Ok, so this recipe called for flax eggs... or flax egg replacements. So I did some googling and figured out what that was. I bought a bag of whole ground flaxmeal. Apparently, you can use this in baking as a replacement for eggs. You use 1 tbsp of the flaxmeal and 3 tbsp water to equal 1 egg. Mix the flaxmeal & water, let it sit 5 minutes, then just use it in baking like you would an egg. It's got lots of fiber & good stuff. Just google it to find out more!

2 1/2 c rolled oats1/4 c sliced almonds
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp vanilla extract
1/4 c dried pineapples
2 tbsp coconut oil (measure after melting) (didn't have, so I used 1 tbsp EVOO)
1/2 c unsweetened applesauce
1/4 c maple syrup (I used sugar-free)
1 cup carrots (shredded) (bought matchstick carrots, then put them through the food processor)
2 flax eggs (I used flax egg replacements, which is the whole ground flaxseed meal & water I mentioned above)

Preheat oven to 350. Mix all the dry ingredients together in one bowl. Mix wet in another. Add dry to wet and mix until combined. Spoon mixture into lined muffin pans. You should get 12 standard-size muffins. I started out by spooning 1/4 c into each liner, then went back and added to each one to make them even. I baked mine for about 18 minutes. I would start checking on them around 12 minutes. Let cool, remove from liners, and enjoy!!! 
Original recipe found here.

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!

Blueberry Pancake Squares

Now THESE are genius! Want to make pancakes for a group of people, but don't want to stand over the stove doing batches and batches of pancakes? THIS is the answer! These are thick, fluffy, delicious pancakes, but you make them in a casserole dish and cut a square (or two or three) however big you want. Adding fresh blueberries was absolutely delicious... they got all melty and syrupy. We also put some sliced bananas over the top with some sugar-free maple syrup. YUM!

The recipe below makes an 8x8" dish... just double it for a 9x13" pan!

3/4 c skim milk
2 tbsp light melted butter
1 large egg
1 tbsp sugar
1 c flour
2 tsp baking powder
1/4 tsp salt
1 c fresh blueberries

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Add in blueberries and stir. Pour batter into prepared pan. Bake for 20-25 minutes.

Original recipe found here.

Slow-Cooker Breakfast Casserole

For the last few years, I've made these amazing Sticky Buns for Christmas morning breakfast. This year I wanted to try something different. It was a success!! It smelled delicious and was just perfect when we woke up.

If you have a big crock pot (6 quarts or so) you will probably want to follow the original recipe. But the site said you can't make it in a smaller crock pot because it won't fit. I think my crock pot is somewhere around 3-4 quarts, so I just (kind of) halved the recipe. Below I posted how I made the casserole in my crock pot.

20 oz hash browns (I used a bag of the shredded "Simply Potatoes" hash browns, near the eggs - you can also use frozen, shredded or cubed)
12 oz ground sausage, browned (we used the reduced fat kind)
1 c shredded 2% cheddar cheese
1/2 c shredded part-skim mozzarella cheese
1/2 of an onion, diced
1 red pepper, diced
8 eggs
1/4 c skim milk
1 tsp salt/pepper, each
additional seasonings (use whatever you like, I also used some seasoning salt, this stuff called bacon salt, and some parsley)

Spray a slow cooker with non-stick cooking spray. Layer 1/3 of the potatoes on the bottom of slow cooker. Top with half everything else: the sausage, cheddar and mozzarella cheese, onions, and red peppers. Repeat the layers again, and then top with the last 1/3 of potatoes.

Beat eggs, milk, and salt, pepper, and other seasonings in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage-veggie mixture.

Cook on low setting for 6-8 hours or on high setting for 4 hours or until eggs are set. Sprinkle a little cheddar over the top, let it melt, and enjoy! Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Original recipe found here.

Breakfast Mini Pizzas

I had no idea these would be so good! I mean, this looked good enough for me to want to try it, but I wasn't sure it would be something I would have often. Wrong! I loved these.

I am always looking for healthy, easy, high protein breakfasts under 300 calories - this one comes in at 250 cal! Yay! I'm not someone who can just eat a granola bar for breakfast. Also, I NEVER skip breakfast. I don't feel good and I get irritable (and everyone knows we don't need that).

This is definitely something I would be able to make during the school year too. Give it a try before you judge!

1 egg (70 cal)
1 egg white (3 tbsp Egg Beater's Egg Whites - 25 cal)
1 English muffin (Thomas' Light Multi-Grain - 100 cal)
2 tbsp marinara sauce (15 cal)
2 tbsp part-skim shredded mozzarella cheese (40 cal)
Sometimes I stir a few green onions into my eggs

Cut the English muffin in half (if it's not already) and toast in toaster oven on the light cycle. Scramble your eggs, being sure to add some salt/pepper. After muffins are done, spread 1 tbsp of marinara on each half. Top with scrambled eggs, then sprinkle 1 tbsp of mozzarella on each half. I did put mine back in the toaster oven for a couple minutes to get the cheese melted and brown. :)

Original recipe found here.

Banana Oatmeal Cups with Chocolate Chips

These are great! The recipe makes 12, so I am going to have these for breakfast the next couple days as well. Yum!

3 mashed bananas
1 c vanilla Almond milk
2 eggs
1 tbsp baking powder
3 c oats
1 tsp vanilla extract
3 tbsp mini chocolate chips (I used reg size)

Preheat oven to 375 degrees. Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pan. Spray a muffin pan and/or liners with with non-stick spray. Stir the chocolate chips into the oatmeal batter. Divide batter into 12 muffin cups. They should be just about filled. Bake 25-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot but are removed easily when cooled for a bit. Store leftovers in fridge and pop in microwave for a few seconds as a quick breakfast!

Original recipe found here.

Almond Joy Oatmeal

Only 230 calories for this entire bowl of goodness! I love sweets... Will, not so much a sweets person. He thought the sweetness of this oatmeal was perfect, and so did I. It feels like you're getting a delicious, creamy treat for breakfast at only 230 cal. Pair it with some fruit or something, and you've got the perfect breakfast.

1/2 c almond milk, unsweetened (a little more if you don't want it so thick)
1/4 c quick cooking oats
1 tbsp chopped almonds
1 packet Truvia (I had Splenda, so that's what I used)
1 tbsp sweetened, shredded coconut
10 milk chocolate baking chips

Prepare oatmeal as directed with almond milk. Stir almonds and Truvia into oatmeal. Top with chocolate chips and coconut, and mix it all together! Mmmm.

Original recipe found here.

Strawberry Banana Oatmeal Breakfast Smoothie

For some reason, I'm always intrigued by smoothies that have oats in them. This is a delicious, filling smoothie that I could definitely have for breakfast during the school week. Just throw all the ingredients in your blender (I used my Ninja!) and it's ready. The oats will be really tiny, but you will be able to taste them in the smoothie, just an FYI. Yum!

7 frozen strawberries
1/2 banana
1/4 c dry oats
1/2 c milk
1 packet Spenda, or your sweetener of choice

Mix it all in your blender and enjoy. :) The ingredients above make one glass.

Original recipe found here.

Sticky Buns

I made these Christmas morning and they were perfect. The whole thing came out looking so nice. It was absolutely delicious. We basically finished off the whole thing ourselves.

I found this idea on Pinterest, and the recipe on this website. It has nice step-by-step pictures. So easy and so good!

2 tubes of biscuits
3 tbsp butter, melted
1/2 c pancake syrup
1/3 c packed brown sugar
1/2 tsp cinnamon
1/2 c chopped pecans

Preheat oven to 375 degrees. Spray a flute pan with cooking spray. Combine syrup and melted butter in a small bowl and set aside. In another bowl combine the brown sugar, cinnamon, and pecans. Pour about half the syrup mixture in the bottom of the pan, then sprinkle half the brown sugar mixture over the syrup.

Now, lay the biscuits in the bottom of the pan, overlapping the edges closely to form a ring (see picture below). Top with the rest of the syrup and brown sugar mixtures. Bake for 25-30 min or until golden brown. Cool for 1 min in the pan, then invert onto a serving plate.

Cinnamon Applesauce and Banana Pancakes

I woke up early on my last Friday morning off to make these!

1 1/2 c flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
2 mashed bananas
1/2 c (1 container) cinnamon applesauce
1/4 tsp vanilla extract
1/2 tsp ground cinnamon

Combine all dry ingredients and mix in everything else!

Oatmeal Cottage Cheese Pancakes

Ok, I know it sounds weird... but don't judge! They're delicious and super healthy. Even if you don't like cottage cheese, you'll still like these pancakes. Even Will loved them, and he was a little apprehensive. :)

Update 7/21/13 - It's been 2 years since I first made these. Will asks for these often, and I probably make them once a month maybe. I don't even remember the last time I had a regular pancake!

1 c dry oatmeal
1 c fat free cottage cheese
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp sugar
6 egg whites

Mix all ingredients in a blender and cook like pancakes! These will even get the little bubbles on top so you know when to flip them. Use with sugar-free maple syrup or your favorite pancake topping. This will make about 10-12 pancakes and 1/3 of the recipe is only about 220 calories!

Original recipe found here.