Sweet potato hash & eggs #Paleo

Along my weightloss journey I hit a plateau as I was told I would. Recently I've been flirting with the Paleo eating lifestyle and made the commitment for my first 30 days and this was day 1 breakfast.... simply delicious!!!

Post w/o feul

Parmesan & Spinach stuffed chicken breast with tomato and greens...that's it that's all

Leftovers for breakfast

Leftovers for Breakfast

 

This morning I wondered what to do with the tortillas staring at from top of the microwave. I wanted something simple and this is what turned out.

 

I USED...

A few sprigs of flat parsley chopped, fresh cilantro chopped, one whole green onion thinly sliced separate the green from the white, one whole egg, one egg white, heavy cream approx. 1 TBSP, 1 slice Swiss cheese cut into 4 squares, 1/4 cup grated Parmesan cheese, 2 cups fresh baby spinach, Ghee, sea salt, pepper flakes, vegetable oil, 1/2 TBSP butter and some Olive oil, 2 corn tortillas, 1/4 cup x 2 leftover cooked black rice.

-To start, I fried the tortillas in vegetable oil (using just enough oil to fry them NOT deep fry them) until golden on both side, drain on paper towel, set aside.

-Then, whisk the eggs in a bowl with the heavy cream and any seasoning you like. I used garlic powder, curry powder, pepper flakes, sea salt, parsley, cilantro, and whites of the green onion

-Heat a med - lrg skillet with Ghee (if you don't have Ghee use the 1/2 TBSP of butter + a little Olive oil) over medium heat, sauté the spinach, then pour in the eggs, reduce the heat and swish around the eggs to evenly distribute the mixture to cover the skillet.

-Cook on reduced heat until the eggs settles, add the Parmesan cheese, cook until it melts, at this point the edges of the eggs should be dry, remove skillet from heat and divide the eggs in half using a spatula and fold over

-Using a  two 1/4 microwavable measuring cup heat the black rice up with a few drops of Olive oil until heated

-Arrange the tortillas on a plate, top with folded eggs, the black rice, Swiss cheese, and green onions
-Serve with salsa or seasoned dice Roma tomatoes

 

                                                                              ENJOY!!!

 

Same dish different "dish"

These lovely mini dishes are made from my "Anytime easy bacon, egg, cheese & veggie bake". I was lucky to come across some mini ceramic oven safe dishes and made my daughter's favorite breakfast dish, and they are DELISH!!!

Anytime easy bacon, egg, cheese & veggie bake

 

EASY VEGGIE MEDLEY BREAKFAST BAKE

 

This dish can be an 'anytime' meal or snack stuffed with veggies and protein plus it's so easy to make



 Ingredients:

4 large egg whites, 4 whole large eggs, 1 egg yoke

5 slices of Canadian bacon cut up

1 cup fresh cut broccoli florets

1 cup sliced mushrooms

2 sliced green onions separate the white onion from the green tops

1/2 of medium yellow bell pepper

1/2 of medium red bell pepper

1 1/2 TBSP butter

1/4 cup water

1/4 cup plus 1 TBSP heavy cream

1/2 tsp. oregano, 1/2 tsp. garlic powder

paprika for garnish 

1 cup low-fat Cheddar cheese

1/2 cup Parmesan cheese

6 oz. shredded or sliced Provolone cheese

***Grease a 8x8 pan (I used a glass Pyrex) with coconut oil my favorite because it adds that extra flavor, or spray pan with butter flavor cooking spray

 

 1) over medium heat melt 1/2 TBSP butter and sauté mushrooms until done but not over cooked set aside. In same skillet add remaining butter sauté broccoli, peppers, and onions until tender, remove from heat set aside

2) in a mixing bowl beat together eggs, cream, water, oregano, and garlic powder until foamy

3) add to the egg mixture: cheese, bacon, and veggies mix well together

4) pour into ready greased pan, sprinkle with green onion tops and paprika, bake at 350 F for about 25 - 30 minutes, check at 25 minutes if knife inserted in the middle comes out clean

5) allow to cool, this dish serves from 4-6 servings

Ricotta cheese & chives 'eggroll'

Yep!...let the eggs set fill it with the cheese you like plus a blend of ricotta cheese and chives roll it up and ENJOY!!!

Ft. Panko topped Polenta in Bleu cheese sauce and...

The weather today was mixed: hot humid breezy and grey. I thought soup but wanted something different so I cooked homemade spicey tomato soup with baked polenta.

NO NOODLES Lasagna? ...yes Zucchini lasagna

All you need 

1Lb ground turkey,  4 mediun zucchini ***cut lengthwise into 4-5 slices, 1 cup low fat cottage cheese, 1- 14 oz can stewed tomatoes undrained ***I used my potato masher to crush them, 5 garlics chopped, 1/2 red oinion chopped ***or you can use 1 whole yellow onion, 1egg, 1/4 cup chopped flat parsely, 2/4 cup regular chopped parsely, 2/3 cup shredded Parmesan cheese, *1 extra over ripen tomato chopped a mashed, 1/4 tsp. each oregano and basil plus more to season to taste, 2-4 TSBP of chunky salsa***for added flavor and color.

1) Preheat over @375, then color the zucchini slice in EVOO over med hi to remove some of its water but DON'T over cook them you want them to still have a crunch to them side aside on a paper towel to help draw moisture. 

2) cook turkey meat until done no longer pink drain off fat,  

3) add onions cook until tender then add garlic stir together and vook 4-5 minutes,  then add the stewed tomatoes,  basil and oregano cook this from30-40 minutes over low - mefiun  heat until thicken***after 30 I added my over ripe chopped tomato and 2TBSP of the chunky salsa for more redness and taste.

4) while the sauce is cooking in a small bowl combine the cottage cheese, egg, parmesan cheese, and both parsely, and fresh black pepper. ..mix well

 5) Once the sauce it thicken to your likeness and taste remove 1/3 cup of it and set adide then divide the cheese mixture into 3 portion @1/2 cup each, then sauce into 3 portions ***while in the skillet I eyeballed it into 3 portions, and the zucchini should be 5-6 slices per layer.  Using a 9x13 pyrex or metal pan spread 1/3 of the sauce at the bottom then layer zucchini topped with cheese mixture and repeat when finished you should have 3 layers

6) the top layer is covered with the 1/3 cup of meat sauce plus 2-3 TBSP of salsa mix well and pour over top spinkle with additional parmesan cheese, cover with foil and bake fro 30-40 minutes then remove foil and broil until the lasagna is colored to your likeness

ENJOY!!!

Lasagna cupcakes & crispy sour dough pizza bread

Once I saw the picture I had to try the recipe for the lasagna cupcakes...thanks momables.com.