Recipes

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Over a year ago (on my old blog), I shared a recipe for what is still one of my very favorite breakfast recipes today: Spinach and Bacon Mini Breakfast Soufflés. They are the perfect ‘on-the-go’ morning meal and are incredibly simple to make. 
I’ve been focusing on being more disciplined with my diet the past couple weeks and am trying to incorporate more protein into my morning routine. I have also cut the bad habit of skipping breakfast in the mornings because I’m ‘too busy’ or have ‘too much work to do’. I’ve realized that by eating in the morning before jumping into work, I’m giving my body the fuel it needs to get through the day.
As far as getting protein, the easiest solution for me is to eat more eggs. Since the same old boring scrambled eggs can get redundant after only a couple of days, these soufflés seemed like the best solution for mixing it up a bit.
on-the-go breakfast souffle

 Here’s the recipe:

Ingredients:
+ 12 large eggs, beaten
+ 1 cup cheddar cheese, shredded
+ 2 cups fresh spinach leaves, chopped
+ 6 slices bacon, chopped / ½ cup bacon bits (add more if desired)
+ 1 teaspoon smoked paprika
+ Salt and pepper to taste

Directions:
Mix together all the ingredients and whisk until smooth
Grease 2 mini muffin tins and fill each cup about ⅔ of the way full
Bake at 350 degrees F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean
Cool for 5 minutes before prying muffins loose
Dish and serve hot

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: about 32 mini muffins

on the go breakfast souffle

 

Enjoy!

Laura-6

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I love fail-proof recipes that are both simple and healthy. When I get home from work, the last thing I want to do is fuss around the kitchen making something that won’t be ready to eat until after 8pm. That’s why when I saw a recipe for pasta with kale, cherry tomatoes, and feta cheese, I knew I wanted to make a variation of it for myself.

Ingredients:
3 tablespoons olive oil
6 to 8 cups packed fresh kale leaves
⅛ teaspoon salt
4-1/2 cups water
1 pint cherry tomatoes, halved
1 package angel hair pasta
2 garlic cloves, minced
salt & pepper, to taste
2 tablespoons olive oil
½-cup crumbled feta cheese (or more, if desired)

Directions:
Heat olive oil in a large pot
Add kale and salt to pot; cook over low-to-medium heat while stirring frequently for 3 minutes Remove from heat; add water, tomatoes, garlic, pasta, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2 minutes.
Drizzle with olive oil.
Stir in crumbled feta cheese.
Taste for seasoning and adjust accordingly.

Enjoy!

 

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One of my favorite Chinese dishes of all time is Mongolian beef. There are only a few restaurants I’ll order it from, though, and P.F. Chang’s makes my absolute favorite version of it. I recently decided to purchase the necessary ingredients to make it myself and just go for it. It turned out pretty darn amazing, if I do say so myself. Here’s the recipe!

Ingredients:

  • 2 tsp. vegetable oil
  • ½ tsp. ginger, minced
  • 1 tbsp. garlic, chopped
  • ½ soy sauce [I use low sodium soy sauce]
  • ½ water
  • ¾ brown sugar
  • 1¾ vegetable oil [for frying]
  • 1 lb. flank steak
  • ¼ cornstarch
  • 2 green onions, diced

Directions:

  1. Make the sauce by heating 2 tsp. of vegetable oil in a medium saucepan over med/low heat.
  2. Add the ginger and garlic to the pan. Then add the soy sauce and water before the garlic burns.
  3. Dissolve the brown sugar in the sauce, then
    raise the heat to about medium and boil the sauce for 2-3 minutes or
    until the sauce thickens.
  4. Remove it from the heat.
  5. Slice the flank steak into bite sized pieces
  6. Place steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  7. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  8. As the beef sits, heat up one cup of oil in a
    wok or skillet [as long as it’s large enough to fry the steak].
  9. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  10. Add the beef to the oil and sauté for two minutes, or until the beef just begins to darken on the edges.
  11. Stir the meat around a little so that it cooks evenly.
  12. After a couple minutes, use a large slotted
    spoon to take the meat out and onto paper towels, then pour the oil out
    of the wok or skillet.
  13. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  14. Add the sauce, cook for one minute while stirring, then add all the green onions.
  15. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  16. Leave the excess sauce behind in the pan.

 

This recipe was much easier to make than I expected. Try it out and let me know what you think!

 

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