Sausage, Potato & Edamame Breakfast Scramble

Sausage, Potato & Edamame Breakfast Scramble
Recipe adapted from Slim Shopping
Makes 4 Servings

1 tbsp coconut oil
12 oz. sweet potatoes, thinly sliced
1/2 cup finely diced onion
5 links Chicken sausage, cooked
½ cup edamame, beans removed
4 eggs, cracked and whisked together
Siracha, salt and pepper (to taste)

In a large skillet, heat 1 tbsp coconut oil. Add onions and sweet potatoes, and sauté for 5 minutes. Add bell pepper and 2 tablespoons of water and cover for about 10 minutes, or until the potatoes are softened. Add the edamame and sausage. Cook for another 5 minutes, covered. Remove from the pan, wipe it clean and cook the egg mixture. Serve on the side of the hash.

Nutritional Information: 328 calories, 23 carbs, 17 fat grams and 23 protein grams.

Review: Very good! Different, not what I would think of when I think for breakfast. You could easily sub in a lima bean or a butter bean, but the soy beans were great with the sweet potatoes. The sausage was great too, and went well with the sweet potato and beans. Definitely an easy one and it reheated well at work the next day!

Asian Peanut Pesto

Spicy Asian Peanut Pesto
Inspired by Café Lynnylu
Makes 4 Servings

40 basil leaves
1 tbsp soy sauce
7 tbsp Jif extra crunchy peanut butter
1 tsp siracha hot chili sauce
1/4 cup hot water (or pasta water)

Add all ingredients and pulse until well blended. If too thick, add more hot water and pulse.

Additional Items to make Meal:

12 oz. chicken, diced and sprinkled with salt
8 oz. pasta, cooked per package instructions

Heat large pan sprayed with nonstick cooking spray over medium heat. Add chicken. Cook for 5-6 minutes until chicken is just cooked, still a little pink. Add pesto. Stir until blended well. Add cooked, drained noodles. Stir until well coated. Add 1 tsp of hot water at a time to loosen up the mixture if need be. Divide into four servings. Top with additional basil as garnish if desired.

Nutritional Information (with Chicken & Pasta): 464 calories, 49 carbs, 16 fat grams and 34 protein grams.

Review: Really good recipe, but definitely not a normal/standard pesto! It has the consistency of a pesto, but it has a heavy peanut taste. The peanut butter provided a solid base, and you could tell that PB is in there, so if you're not a PB fan stay away! Austin said it's like pesto with an infusion of heavy peanut flavor. We liked that it was so saucy due to the water, and that it was different. It made a lot of sauce, froze well, and reheated well. - we'll definitely make this again!

Baked Turkey Egg Rolls

Baked Turkey Egg Rolls
Makes 4 Servings (of 2 egg rolls each)
Recipe adapted from Annie’s Eats

2 celery stalks
½ head cabbage, shredded/diced
1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
½ cup onion, diced
1 pound purdue 99% fat-free ground turkey breast
5 tbsp soy sauce
½ tsp red chili pepper flakes
1 tsp siracha
8 egg roll wraps

Chop celery into small chunks in food processor. Combine in a microwave safe bowl with cabbage and microwave, covered for 5 minutes. Add onion to food processor and chop until slushy. Add garlic and ginger until all are blended. Heat large pan over medium heat with oil. Spoon mixture into skillet and sauté in oil for 2-3 minutes. Add ground turkey and 3 tbsp soy sauce; cook until no longer pink, breaking up turkey further as you cook it. Drain any excess liquid and return to skillet. Add cooked cabbage and celery, remaining soy sauce and red chili pepper flakes. Stir until combined, remove from heat and allow to cool for 4-5 minutes. Heat oven to 400 degrees, spray a cookie sheet with non-stick spray and get out a small cup of water. Lay 8 egg roll wrappers on a big sheet of wax paper. Spoon mixture onto each, ensuring they have the same amount of filling. Roll each and seal with water. Bake for 10 minutes, turn and bake for 5 minutes or until browned.

Nutritional Information: 354 calories, 42 carbs, 5 fat grams and 34 protein grams.

Review: The outside was really crispy and they had a nice spicy taste. I thought the turkey added an interesting twist - I liked how much it broke up - the pieces were tiny and so every bite tasted meaty rather than cabbagey if you know what I mean! The ginger/garlic/onion mixture was a great add too, and made the turkey taste extra juicy. I also liked that the meal was two packed egg rolls, very filling and a good, light eat. I worried it wouldn't reheat well, but we tested it with a George Foreman and it crisped right up! So good to reheat at home, but not at work (unless you can bring a panini maker to work!).

Spicy Beef Lo Mein

Spicy Beef Lo Mein
Makes 4 Servings
Recipe adapted from Cooking Light

8 ounces uncooked wide rice sticks
1 tbsp canola oil
1 cup thinly sliced green onions
12 oz. top sirloin steak, diced
4 oz. sliced mushrooms
2 tsp minced garlic
1-2 oz. spinach, diced
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp lower-sodium soy sauce
1 tsp fresh ginger, jarred
1 tbsp Sriracha
1 tbsp dark sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutritional Information: 437 calories, 50 carbs, 11 fat grams and 32 protein grams.

Review: Spicy is right! That word wasn't in the original title but I felt I had to add it -the sriracha went a long way! (easily reduce to take out some heat). This was my first time cooking with sirloin and I have to say, it was very easy and tasted great! The portion was just right and definitely tasted like something I'd order (well, I wouldn't order it because it would probably double the calories at a restaurant). Anyway, great recipe, a favorite for Austin and quick - put it together in less than 20 minutes from start to finish.

Spicy Potato and Bacon Breakfast Casserole

Spicy Potato and Bacon Breakfast Casserole
Recipe adapted from Our Best Bites
Makes 4 Servings

4 c. Southern/country-style hash browns (cubes), completely thawed
12 strips turkey bacon
4 oz. Cabot 50% reduced fat jalapeno cheese
3 stalks green onions, finely diced
3 eggs
1 cup fat-free milk
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp siracha sauce

Preheat oven to 350. Begin cooking bacon on stovetop (not microwave). While bacon cooks, place potatoes in a deep-dish 9″ pie plate. Sprinkle cheese over potatoes. When bacon is done cooking, remove from pan but leave any drippings. Add onions to pan in the drippings for 2-3 minutes. Spread onions over cheese, dice bacon and then sprinkle top with bacon. Whisk together eggs, milk, salt, pepper and siracha sauce, whisking constantly, pour egg mixture evenly over the potato mixture. Bake, uncovered, for 45 minutes or until cheese is bubbly but not brown.

Nutritional Information: 308 calories, 27 carbs, 12 fat grams and 22 protein grams.

Review: Pretty fabulous! I loved how the flavors went together and the siracha was awesome. I will say that I took the black pepper down (called for 1 tsp) - I got one too-much-pepper bite so I may even suggest saving that and sprinkling on so it doesn't concentrate in one area - just a thought. But really easy, pretty (in my humble opinion) and made very healthy sized servings. Especially for 300 calories - I felt more like it tasted like a 400-calorie meal! It's a keeper, and I think you could really make it your own with more veggies, too!

one slice - yum!

Spicy Orange Chicken

Spicy Orange Chicken
Recipe adapted from Cooking Light
Makes 4 Servings

1 pound chicken, diced
1 tbsp cornstarch
¼ cup orange juice
1 ½ tbsp soy sauce
1 ½ tbsp honey
1 tbsp rice wine vinegar
1 tbsp siracha
1 ½ tbsp canola oil
1 tbsp minced ginger
1 tbsp minced garlic
1/3 cup chopped green onions
4 servings basmati rice

Make rice per package instructions. Add chicken to medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar and siracha. Stir with a whisk and set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir fry for 30 seconds until fragrant. Add chicken and stir fry for 3 minutes. Add juice mixture and onions; cook 3 minutes, stirring frequently, until sauce thickens and chicken is no longer pink. Divide rice into 4 servings; divide chicken mixture into 4 servings and serve over rice.

Nutritional Information: 372 calories, 49 carbs, 7 fat grams and 30 protein grams.

Review: Yes - another Asian-inspired winner! The cornstarch made the chicken so thick and juicy - loved that addition, and the sauce got just thick enough to cover the rice and give each bite the sauce's unique flavor- which was citrusy and spicy. The siracha gave it the spice on the aftertaste rather than the front - it was great though, subtle but had a kick. If you're timid about spicy, just reduce the amount of siracha! I love this recipe and will absolutely make it again. I think it would taste great over an Asian salad too rather than rice!

Thai Basil Chicken

Thai Basil Chicken
Recipe adapted from Sweet Tea in Texas

Makes 4 Servings

2 cups thai basil leaves, divided
1 tbsp minced garlic
1 tsp siracha
2 ½ tbsp fish sauce, divided
1 tbsp soy sauce
1 tbsp splenda
1 tsp white vinegar
1 pound chicken, diced
2 tbsp olive oil
¾ cup onion, diced
4 servings basmati rice

Place garlic, 1 cup basil and the siracha sauce in a food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 tbsp of this mixture to a small bowl with 1 ½ tablespoon fish sauce, soy sauce, sugar and vinegar. Stir and set aside. Place remaining garlic/basil mixture into 12" skillet and set aside. Place chicken in a bowl with the remaining fish sauce and refrigerate for 5 minutes. Add add olive oil and onions to the skillet, and sauté over medium heat until onion softens, about 5 minutes. Add chicken, stirring constantly, until it’s no longer pink. Add garlic/basil sauce mixture that you made previously. Cook for 1 minute. Meanwhile, dice remaining basil, add to the pan and cook 1 additional minute until basil wilts. Serve over rice.

Nutritional Information: 348 calories, 38 carbs, 8 fat grams and 30 protein grams.

Review: Yum! So glad to find another go-to Asian-inspired recipe. This one tasted wonderful, and I was so happy to use the Thai basil Austin has been growing in the backyard! The splenda is once again a great substitute for sugar, and I left out the oyster sauce since I didn't have it on hand - worked great for me. The onions and the sauce went a long way, and while it's not a huge serving, it's filling, healthy and definitely curbed my appetite for wanting to order out! I also thought it was a pretty simple, short ingredient list - I had everything on hand without planning! I'll make this one again for sure but be forewarned, this one, like the pad thai that used fish sauce, does smell funny when you cook it but then tastes amazing and the smell goes away - so weird!

Chicken Tikka Masala

Chicken Tikka Masala
Recipe adapted from My Bizzy Kitchen
Makes 4 Servings

1 pound boneless, skinless chicken breast, diced
6 oz. Nonfat, Plain Greek Yogurt, divided (Fage 0%)
1 tbsp lemon juice
4 tsp ground cumin, divided
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp table salt
1 tbsp light canola butter
1 tsp minced garlic, jarred
2 tsp paprika
1/4 tsp curry powder
6 dried red chiles
1 14-oz. can tomato sauce
1 small jalapeno, cut in half, seeded and finely diced
1/4 tsp Sriracha Chili Sauce
3 cups rice

Mix 3 ounces of yogurt with chicken, lemon juice, 2 tsp. cumin, cinnamon, cayenne, salt and pepper. Let sit for an hour. Melt butter and add jalapeno pepper. Cook for about 5 minutes. Add remaining 2 teaspoons cumin, paprika, garlic, curry powder, sriracha sauce and stir for 2 minutes, until fragrant. Add chicken and cook for five minutes. Add tomato sauce and chiles and simmer for 15 minutes until chicken is fully cooked. While simmering, cook rice per package instructions. Remove chicken from heat, stir in remaining 3 ounces of Greek yogurt. Divide rice into four servings. Top with chicken and garnish with cilantro.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: So this was the most involved Indian recipe I've ever made in the fact that I felt like I was using real Indian ingredients- I had to go to an Indian grocer for the red chiles! The recipes makes a lot of sauce - easily enough for each serving to have 3/4 cup. I liked how much it made, and it wasn't soup, but it wasn't thick either - perfect really! The yogurt mix in at the end really cooled it down, but it was still very spicy! We have decided that this is my best Indian recipe ("by far" Austin said - I tried to not be offended. hehe). There isn't one thing I would change and can't wait to eat it again - it even reheated VERY well at lunch today! So if you're up for thick red curry with a kick - go for this dish!

Baked Mini Quiches

Baked Mini Quiches
Makes 1 Serving
Make 4 of below for 4 Servings

2 eggs + ¼ cup egg whites
1 oz. Cabot 75% reduced fat cheddar, grated
1/8 tsp salt
1/8 tsp pepper
¼ tsp siracha sauce
1 strip turkey bacon
2 slices Oscar Mayer ham

Preheat oven to 350. Spray ramekins with nonstick spray. Cook bacon in microwave and dice. Dice ham. Combine ingredients in a bowl and stir until blended. Pour mixture into a ramekin. Repeat 3 more times until you have 4 full ramekins. Bake 30 - 40 minutes, or until eggs are cooked through (when you insert a knife it should be dry).

Nutritional Information: 317 calories, 2 carbs, 15 fat grams and 39 protein grams.

Review: Not going to lie - LOVED them fresh, not a fan of them reheated. It didn't bother Austin but something about all of that egg, in a mound, behind reheated didn't sit well with me. However, they were very good fresh and I loved the flavor the meat added. These would be great for a brunch or if you had overnight guests who were staying for breakfast. They are super cute and again - WONDERFUL fresh. Just don't try to reheat them (unless that doesn't bother you - it bothered me!)

In the Ramekin