"Fried" Zoodles and Veggies

Once the prep for this dish was done, I had it cooked in less than 10 minutes! During the school year, it would be easy to prep all the veggies on Sunday, then make the stir-fry Mon. or Tues. This is so low calorie, healthy, and delicious! If you haven't bought a spiralizer yet, you need one!! (I have this one from AmazonPrime!)

4 c zucchini peels (spiralized, mandolin, peeled, etc.) (I had 3 medium zucchini & used my spiralizer)
1/2 c diced white onion
1 1/2 c broccoli florets
1 bell pepper, chopped
6-8 baby bella mushrooms, sliced
1 tsp minced garlic
2-3 tbsp light soy sauce
2 eggs
salt/pepper
olive oil cooking spray


Coat medium sized skillet with cooking spray and under medium heat scramble the eggs and set aside.

Spray a large pan with cooking spray, heat over medium-high heat, and add garlic. Cook for about 30 seconds, and add the onion and broccoli. Stir and continuing cooking for a few minutes. Add bell pepper and mushrooms, cooking 2-3 more minutes. Add in soy sauce, stir all veggies together. Add zucchini noodles, stir. Last, add in the scrambled egg. Give it a big stir, season with salt/pepper, and serve! YUM!!!

Original recipe found here.

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.

Asian Edamame Fried Rice

This fried rice is healthier than any you'd get out, and it's awesome! Highly recommend. I love SkinnyTaste.

I made this along with my Hibachi Soup, and Baked Vegetable Egg Rolls. Mmmm.

3 c leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled 
1 tbsp Smart Balance oil
1/2 onion, chopped
2 cloves garlic, diced 
5 scallions, chopped, whites and greens separated
1/2 c shredded carrots
cooking spray
1 c ready-to-eat shelled edamame
2 tbsp lite soy sauce
salt and fresh pepper to taste

Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 1-2 min, careful not to burn. Add brown rice and stir a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.  

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!

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.

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

• 8 oz Chinese egg noodles,
• 1 tbsp canola oil
• 1 c sliced cremini mushrooms (I used baby bellas)
• 5 garlic cloves, minced
• 1 bundle green onions, sliced
• 1/4 c lower-sodium soy sauce
• 1 tbsp brown sugar
• 1 1/2 tbsp fresh lime juice
• 1 tbsp dark sesame oil
• 1 tbsp ketchup
• 1 tbsp chili paste
• 2 large eggs
• 2 cups spinach, trimmed

First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.

1. Boil water for the egg noodles. Cook according to package directions.
2. About the time you put the noodles in to cook (mine only needed 3 min), heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!
   
   Original recipe found here.