All posts by Jenny

Two Minute Omelette in a Mug*

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Ingredients:
•    2 to 3 eggs
•    1 Tbsp of meat, diced (I used ham in todays omelette, but I sometimes use a frozen turkey sausage link)
•    1 Tbsp of salsa
•    1 Tbsp shredded cheese
•    olive oil or cooking spray
•    salt and pepper
•    mug
Directions:
1.    Coat your mug with olive oil or cooking spray.
2.    Add eggs to mug and whisk together with a fork
3.    Add diced meat, salsa, cheese, salt and pepper.  Whisk till all ingredients are completely mixed together.
4.    Microwave on high for one minute.  Stir and break up any large chunks of egg.
5.    Cook for another 45 to 60 seconds or until eggs are set.
6.    Top with a bit more cheese, salt and pepper

:) I’ll have to add some vegetables ;)

*photo Scattered Thoughts of a Crafty Mom

Open-Faced Fried Egg Arugula & Avocado Sandwich *

image Ingredients : •    4 (2-ounce) slices whole-wheat country bread •    Cooking spray •    2 cups arugula •    1 tablespoon extra-virgin olive oil, divided •    1 1/2 teaspoons fresh lemon juice •    1/2 teaspoon salt, divided •    1/2 teaspoon freshly ground black pepper, divided •    4 large eggs •    3/4 cup part-skim ricotta cheese •    1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese •    1 teaspoon chopped fresh thyme How to Make It : 1.    Preheat broiler. 2.    Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted. 3.    Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently. 4.    Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat. 5.    Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Need a Bite Now! *photo John Autry

Pumpkin Pie Oatmeal *

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Ingredients :
o    1 1/2 cups non-fat milk
o    1 1/2 cups water
o    2 1/2 cups quick oats
o    1 15-ounce can pumpkin puree (not pumpkin pie filling)
o    1/2 cup coarsely chopped pecans
o    1/2 cup packed brown sugar
o    1 1/2 teaspoons pumpkin pie spice
o    1 teaspoon cinnamon
o    1 teaspoon vanilla
o    1/2 teaspoon salt
o    3/4 dried cranberries
Instructions :
1.    Bring the milk and water to a boil in a saucepan that’s large enough to prevent boil-overs.
2.    Reduce the heat to low. Add the oats and then stir in all other ingredients except cranberries.
3.    Continue cooking for 2-3 minutes until oats are done and oatmeal is thickened to your liking.
4.    Serve with cranberries, either stirred in or sprinkled on top.

YUMMY!! :)

*photo Two Healthy Kitchens

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Cookie Dough Dip

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 12

The most delicious recipe for cookie dough dip you’ve ever tasted. Read more…