Who doesn’t want to eat a cupcake for breakfast?! Cody does whenever we have regular cupcakes/cake/pie in the house… but I’m (kinda) trying to cut back on carbs (to see if that helps with the fibromyalgia symptoms), so we haven’t had real cupcakes/cake/pie around for awhile.
Anyway, my biggest (mental) struggle with cutting carbs has been breakfast… I love Chex cereal, corn flakes, hash browns, or oatmeal for breakfast. And those have lots of carbs 😦 So I went searching… and came across two recipes that had potential. I combined them & made up a batch for this week’s breakfasts. I’m hoping they’ll keep me full enough and taste good!
Breakfast Egg Cupcakes
Inspired by Everyday Paleo & Eating Well
- 8 oz breakfast sausage, crumbled
- 1 tsp olive oil
- 8 oz mushrooms, sliced
- 2 c spinach leaves, loosely packed
- 1/4 c your favorite cheese, shredded (I used mozzarella)
- 1 tsp black pepper
- 5 eggs
- 3 egg whites
- 1 c milk
- Preheat oven to 325. Coat a nonstick muffin pan with cooking spray or line with cupcake liners
- Cook sausage in a large skillet, over medium heat, until browned (6-8 minutes)
- Move sausage to small bowl to cool
- Add oil to the pan; add mushrooms and cook, stirring often, until softened (about 5-7 minutes).
- Add spinach when mushrooms are nearly done. Continue to stir & cook until spinach is wilted.
- Transfer veggies to the bowl with the sausage. Stir in cheese.
- In another bowl, whisk eggs, egg whites, milk, and pepper together.
- Divide the sausage mixture between the muffin cups. Pour the egg mixture over the mixture in the cups.
- Bake until the tops are just beginning to brown, about 25-30 minutes.
- Let cool in pan for 5 minutes, then turn out onto cooling rack. Let cool completely before wrapping in plastic.
- Can be refrigerated for up to 3 days or frozen for up to 1 month.
- To reheat, remove plastic, wrap in a paper towel, and microwave on high for 30-60 seconds
When I meal-planned for this week, I didn’t really take into account my limited supply of GF bread… which had mold on it yesterday. Now, I’m too cheap to buy more GF bread. And too lazy to make my own loaf on a weeknight. So I got… creative? And made myself a wrap! I wasn’t super hungry, but if I was hungry I probably would have made two.
This would be a quick & easy lunch at home, or even at work (if you packed everything separately to keep it from getting soggy & weird). And it even tasted good 🙂
Bacon Avocado Sandwich/Wrap
Adapted from My Fridge Food
- 4 slices of bread (or 4 large leaves of romaine lettuce)
- 1 avocado, peeled & sliced
- 6 slices of bacon, cooked
- 1/4 c fresh mushrooms, sliced
- 1/2 c shredded cheese (I used cheddar- and not nearly that much)
- 2 tb thousand island dressing (I didn’t use that much either)
- Alfalfa sprouts (optional)
- Top bread or lettuce leaves with avocado slices, bacon, & mushrooms.
- Sprinkle with cheese, then dribble dressing over top.
- Cover with another slice of bread, or wrap the lettuce over.
Since GF noodles are so expensive, and I had a spaghetti squash from my most recent Bountiful Basket…
I really liked this recipe- the flavors blended so well! Cody’s verdict? “Edible. I’d eat it twice a year.” But later he admitted, “I like all the cheese!” So I think it’s a keeper 🙂
Spaghetti Squash Lasagna
Adapted from Skinny Taste
- 1/2 spaghetti squash, cooked or baked
- 1 batch Homemade Spaghetti Sauce (or sauce of your choice)
- 1 c (~8 oz) part skim ricotta cheese
- 1/4 c grated Parmesan cheese
- 1 c (~8 oz) shredded mozzarella cheese
- Preheat oven to 375
- In a 2 quart baking dish, spread a thin layer (about 1/4 cup) of spaghetti sauce.
- Spread spaghetti squash over sauce
- In a small bowl, mix together the cheeses. Spread over the squash.
- Top with the remaining sauce
- Cover with tinfoil & bake for 15-20 minutes (until cheese has melted & edges start to bubble)
- Uncover & bake for 5 more minutes
Cody was surprised at how good these little pizzas turned out. I liked them too, but I would definitely blot the oil after frying them next time. My stomach is pretty sensitive to oil & grease, so I might even try baking them initially, rather than frying in oil. Regardless, this was a good way to use up our Bountiful Basket eggplant 🙂
Slightly adapted from All Recipes
- 2 eggs
- 1 c all-purpose flour (I used gluten-free Better Batter)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1 large eggplant, sliced into 1/2 in. rounds
- 1/4 c vegetable oil (I used olive oil… and not nearly 1/4 c)
- 1 14 oz can/jar pizza sauce
- 1 1/2 c shredded mozzarella or cheddar cheese
- Optional: your favorite pizza toppings (I used sliced fresh mushrooms & pepperoni)
- Preheat oven to 350
- Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a shallow dish.
- Dip each eggplant slice in the egg, then coat all sides with the flour mixture
- Heat the oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned.
- Drain the eggplant slices on a paper towel- lined plate (I forgot this step- very important!)
- Arrange the eggplant in a single layer on a baking sheet. Spoon pizza sauce onto each slice & add toppings and/or cheese.
- Bake in the preheated oven until the cheese is melted- about 5-10 minutes
These tomatoes were… decent. I didn’t love them, but they were edible. Cody said they were “meh. okay.” And he eats anything. He did say I could make them again… “no more than every 3 months.” Maybe our taste buds are too meat & potatoes… so give these tomatoes a try!
Baked Parmesan Mozzarella Tomatoes
Slightly adapted from Eating Well
- 4 tomatoes, halved horizontally
- Grated Parmesan cheese, to taste
- Shredded Mozzarella cheese, to taste
- Salt, pepper, & oregano, to taste
- Preheat oven to 450
- Place tomatoes, cut side up, on baking sheet
- Sprinkle with salt, pepper, & oregano, to taste. Top with cheeses & bake until tender, about 15 minutes.
When we got 2 zucchini this week (very out of season for Montana!), I knew I wanted to make this recipe. I had saved it awhile ago, but was resigned to wait until summer. I really liked these- the flavors blended well & the zucchini softened up nicely. Cody was more neutral… he suggested adding tomato sauce to the stuffing, to make it more sauce-like & less stuffing-like. But, of course, he still cleaned his plate 🙂
Adapted from Apple A Day
- 3 (6-9 inch) zucchini
- 1 tb olive oil
- 1/2 c onion, chopped
- 3 cloves garlic, minced
- 1/2 c mushrooms, chopped
- 1 lb sausage (spicy, sweet, or original will work)
- 1 tomato, seeded & diced
- 3 tb chopped fresh basil
- 1 tsp minced fresh rosemary
- 3/4 c grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cut zucchini in half lengthwise. Scoop out the insides, leaving a shell about 1/4 inch thick. Reserve half the insides.
- In a medium skillet, over medium-high heat, heat the olive oil. Saute the onion & garlic until tender (about 4-5 minutes).
- Add the mushrooms & reserved zucchini insides to the skillet. Saute another 2 minutes. Remove from pan.
- Crumble the sausage into pan. Cook over medium-high heat until browned on all sides, stirring occasionally.
- Stir in the onion & mushroom mixture.
- Add the tomato, basil & rosemary. Cook 1 more minute.
- Drain off any excess fat, remove from heat, & set aside to cool.
- Preheat the oven to 375. Once the sausage mixture has cooled a bit, mix in cheese, egg, salt, & pepper. Fill in the zucchini shells.
- Put 1/4 inch water in the bottom of a baking dish. Place the filled zucchini shells in the pan & bake for 40 minutes, until golden brown. Serve immediately.
- The recipe called for 2 tb dry white wine, to be added with tomato. I replaced the wine with water, but it just made the mixture too runny.
- I reduced the number of tomatoes from 2-3 to only one.
- I increased the number of zucchini from 1 (12 in.) or 2 (6 in.). I had 2 (9 in.) & the recipe made way too much filling. I ended up baking the excess separately in a small dish.
- The recipe called for 2 tb olive oil, one to be used to brown the sausage. Since I used pork sausage (rather than turkey sausage), I omitted the extra tablespoon of oil & browned the sausage by itself.
My mom gave Cody a manly hunter cookbook for Christmas. Once he re-discovered it (it was, logically, on the shelf with the other cookbooks), he was in love. This recipe was his first pick, for dinner no less, and I have to admit it was pretty good. Very manly, of course. I may have even made a scaled-down version the next day for lunch.
Country Brunch Skillet
slightly modified from Taste of Home Hunting & Fishing Cookbook, page 154
yield: 6 servings
- 6 strips of bacon
- 6 c frozen hash browns
- 1 chopped green bell pepper
- 1/2 medium onion, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- or just sprinkle some Alpine Touch on
- 6 eggs
- 1/2 c shredded cheddar cheese
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon, crumble, and set aside
- To the bacon drippings, add hash browns, green pepper, onion, salt & pepper. Make sure the salt & pepper are evenly distributed! Trust me 🙂
- Cover & cook, stirring occasionally, until potatoes are browned & tender… about 15 minutes
- Make 6 wells in the potato mixture; break an egg into each well.
- Cover & cook on low heat until eggs are completely set… about 8-10 minutes.
- Sprinkle with cheese & bacon pieces; replace lid & cook until cheese is melted