Leftover Mexican food provides a deceivingly complex base for sunny side up eggs!
Simply cook the leftovers (in this case, refried beans and half an enchilada) on low and then crack eggs over the top and cook covered until set. All the flavors of the original dish are enhanced by the runny eggs. Tastes fancy, but it’s fuss-free.
Smoked salmon is one of my all-time favorite indulgences. Here’s an easy way to enjoy it guilt-free with smashed potatoes and goat milk yogurt.
Steam red potatoes in a microwaveable bowl, covered by a plate, for 5-10 minutes – until potatoes can be pierced with a fork. Then, simply smash potatoes with a fork in the same bowl, and top with sliced lox and goat milk yogurt. Super satisfying and satiating!
Inspired by Pinterest browsing and brunch menus, I decided to try making an egg, pulled pork and veggie hash for dinner. The result was a satisfying and protein-packed meal that would be suitable for any time of day.
First prepare a batch of pulled pork. If you want to keep it super simple, just simmer a pork tenderloin in broth or water for a couple of hours on low, until desired tenderness.
Then, sauté shredded pork with olive oil, garlic, frozen peas and spinach. Crack some eggs over the top; cover and cook on low until set.
For extra omegas, serve with fresh avocado.
My obsession with sunny side up eggs on just about anything shows no sign of stopping. This time around, I conquered otherwise-tough barley and runny-just-right eggs. Redemption is sweet!
The trick is to cook the barley in advance, and keep the temperature very low as the eggs cook on top of the barley (covered) until desired doneness.
What’s healthy, sweet and purple all over? Oatmeal with frozen blueberries added during cook time.
Simply cook steel cut oats according to directions, add frozen blueberries and continue simmering until cooked through. Serve with almond milk and maple syrup, to taste.
Part two of this week’s pre-made meal makeover was pulled pork in the crockpot, served twice (and counting!) with quinoa and veggies. It started with my recipe for taco-ready crock pot pulled pork, which basically consists of a pork tenderloin, a large can of diced tomatoes, frozen corn and taco seasoning in the crock pot.
I served mine two ways with quinoa as a base: accompanied by spinach and tomatoes on the first night…
On the second night, I melted a slice of pepper jack cheese over quinoa in the microwave, then topped it with leftover pork and sliced avocado…
And there is still plenty of leftover pork!
I’m on a mission to morph my beloved casserole-dish meals, which have supplied dinner on many consecutive weeknights, into healthier versions.
So tonight I borrowed techniques from two favorites: “hamburger sour cream” casserole and ground turkey lasagna with yogurt bechamel. Quinoa replaced lasagna noodles, which actually cuts down on quite a bit of cooking time beyond the obvious health benefits.
First, brown 1+ pound of ground turkey and then add a large can of diced or crushed tomatoes and simmer on low for 20 minutes. Meanwhile, prepare the quinoa according to the package. Then, mix 1-2 cups of goat/coconut milk yogurt with freshly minced basil or chopped green onions. Stir into the quinoa.
Layer meat sauce followed by quinoa mixture in a casserole dish, and repeat. Optional: sprinkle top layer with shredded Parmesan. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and allow top layer to get that nice golden color. Remove and serve.
The same one-pan dinner I turn to on weeknights when I need to squeeze in a workout, can also be used for summer gatherings. While it bakes, you get a half hour or so of freedom from the kitchen to enjoy the festivities.
Simply toss potato wedges, roasted red peppers (sliced into strips) and chicken apple sausage (cut into slices) in an oven-safe casserole dish with olive oil and seasonings of your choice. Bake at 375 for 30-45 minutes; cover with foil towards the end if the potatoes aren’t tender enough.
Bonus: only one dish and cutting board to clean!