Flower Power Eggs

I found this recipe (and lots of others!!) on pinterest.

The website says to:
1) Cut bell peppers into 1/2 inch rings; 2) Place in a lightly oiled non-stick skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

I did this, but as you can see from the picture, mine did not turn out as pretty as theirs. :) The peppers worked pretty well to corral the eggs- a little egg white seeped out the bottoms but mostly the eggs stayed in their pepper rings.
I did not keep the heat on low, so the egg whites started to brown on the bottom while they were still liquid on top. I solved this by flipping the whole thing over once the bottom was cooked. If I had paid attention and left it on low, maybe they would have turned out as pretty as the original picture. (Go look at it in the original link, if you didn't already!) I'll try again sometime.
Either way, they were good. :)

Crispy Potatoes with Green Beans and Eggs

I made this for dinner tonight. Here's the original recipe.

Ingredients:
1/2 T grape seed oil
9 oz potatoes, cut into 1/2" dice 
1/2 c frozen green beans, defrosted in the microwave
2 stalks celery, diced
garlic powder, onion powder, crushed red pepper, salt and pepper, to taste
1 egg

Directions: 

Heat oil in a skillet over medium heat until hot enough to sizzle a piece of potato. Cook potatoes (season with salt and pepper) until tender and browned. Add the green beans, celery, red pepper flakes, onion powder and garlic powder. Cook a few minutes.

Crack an egg into a small bowl and slip it into the pan on top of the vegetables. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes.

Makes 1 serving.

Nutritional Information:

Calories: 350

Fat: 11.5g

Saturated: 2g

Carbs: 51g

Fiber: 6.5g

Protein: 12.5g

Rating:

Kristen: 4

Sinangag (Filipino Garlic Fried Rice)

I'm back! Haven't been cooking much in the past several months, and when I have been, it hasn't been anything new.
I got this recipe from my magazine subscription to Vegetarian Times. I changed it up a bit because I don't care for onions. So instead of stirring in 1/4 c of finely chopped green onions at the end, I added 1/2 c of diced celery with the garlic.

Ingredients:
2 eggs (medium)
1-1/2 T oil (grapeseed)
5 cloves garlic, peeled and chopped
2 c cooked rice
1/2 c diced celery
Cooking spray or additional oil

Directions:
1. Whisk eggs with 1/2 T water in a small bowl.
2. Coat skillet with cooking spray or oil, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3-5 minutes (like an omelette) or until firm and set. Transfer eggs to cutting board and cut into 2" strips.
3. Add 1-1/2 T oil to pan and reduce heat to medium. Stir in chopped garlic (and celery) and cook 3-5 minutes or until garlic is browned, stirring often. Add rice, increase heat to high and cook 3-4 minutes, or until rice begins to brown. Season with salt & pepper if desired (and stir in green onions), then eggs.

Makes 3 servings.

Nutritional Information:
Calories: 275
Fat: 9.5g
Saturated: 1.5g
Carbs: 39g
Fiber: 1.5g
Protein: 7.5g

Ratings:
Kristen: 3.5
Dave:

Swiss Chard & Mushroom Squares

Had some swiss chard in our produce box this week and made this recipe.

Ingredients:
1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (mine was 126g after stemming) (can also use other greens)
*don't throw away the stems!! I should have a recipe on here in the next day or two for those.*
dash of salt
dash of red pepper flakes
onion powder, to taste
2 cloves garlic, finely minced
1/2 lb mushrooms, diced into small pieces
1/2 T EVOO
1/2 tsp reduced sodium soy sauce
1/2 c shredded mozzarella
1/4 c bread crumbs
4 eggs, beaten


Directions:
Bring a pot of water to a boil while you stem the chard. Wash and chop the chard. Add the chard, salt and red pepper flakes to the boiling water. Boil about 10 minutes, until chard is softened and cooked through. Drain and rinse with cold water.

Preheat oven  to 350 F.

Heat olive oil in a small skillet. Saute garlic over medium heat about 2 minutes; add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.

Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, shredded cheese, bread crumbs, and beaten eggs, and mix together. Spray 9 X 9" casserole dish or pie plate with non-stick spray. Pour in egg mixture.

Bake 20-25 minutes, until firmly set but not hard, and slightly browned.

Serves 4, or can be cut into 9 squares for appetizers.  

Nutritional Information:

Calories: 168

Fat: 9.3g

Saturated Fat: 3.1g

Carbs: 9g

Protein: 12.3g

Ratings:

Kristen: 4

Dave: 4

Crustless Leek, Kale & Herb Quiche

Original Recipe

Ingredients:
2 T bread crumbs
1 leek, white and green parts halved and sliced 1/2" thick (put in a bowl of water and mix around to get all the dirt/sand off)
2 c chopped kale
1/2 c egg beaters (or 4 egg whites)
3 whole eggs
1/4 c milk (1/2%)
1/8 tsp nutmeg
1 tsp tarragon
1/2 tsp basil
2 oz mild cheddar cheese, shredded (or anything you like)

Directions:

Preheat oven to 425°F. Coat bottom and sides of 9-inch pie pan with non-stick cooking spray. Scatter breadcrumbs over the bottom.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add kale, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Pour egg beaters into a bowl. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and kale over breadcrumbs in prepared pie dish. Put cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
Serves 4. (It could easily serve only 2. I had 2 servings.)

Nutritional Information:
Calories: 163
Fat: 8.5
Saturated Fat: 3.5
Carbs: 8.5
Protein: 13

Ratings:
Kristen: 4
Dave: 3.5

There is no picture on account of the fact that I TOTALLY BROKE MY CAMERA tonight. :( Wish me luck at Huron Camera tomorrow. :(

Asparagus Omelet with Polenta Crust

This recipe came to me in a Runner's World email! Here is the original recipe.

Ingredients:

Crust
3 cups vegetable broth
3/4 cup yellow cornmeal (coarser is better)
1 T fresh dill or 1 teaspoon dry*
1 tsp fresh pepper

Filling
3/4 lb fresh asparagus (7.5 oz after trimmed)
1/2 green pepper (80g)
Most of 1 zucchini (225g)
4 large eggs
1/2 c low-fat milk
1/3 c grated onion
1-1/2 tsp salt
1 tsp fresh ground pepper
3/4 c shredded swiss cheese

Directions:
Bring broth to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, it's done. Add pepper and dill* and mix. Spread polenta evenly in a pie pan.

Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Clean and cut green pepper and zucchini. Whisk together eggs and add milk, onion, salt, and pepper. In bottom of shell, place peppers and asparagus. Top with cheese. Pour egg mix over all and bake at 375F for 45 minutes.
Makes 4 servings.

Nutritional Information:
Calories: 223
Fat: 11g
Saturated Fat: 5.5g
Carbs: 18g
Protein: 15g

Ratings:
Kristen: 4
Dave: 4
*Note: The original recipe lists dill in the ingredients but not in the directions. So the dill in ours was sprinkled over the top, but it would be even more delicious in the polenta where it is supposed to be! :)

Hungry Girl Egg Mug Classic

This is SUPER simple, FAST, and good!!

Ingredients:
1/2c FF liquid egg substitute
One wedge Laughing Cow Light Original swiss cheese, cut into pieces


Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30-45 seconds, until scramble is just set. Stir and enjoy!
Serves 1

Nutritional Information:
Calories: 95
Fat: 2g
Saturated Fat: 1g
Carbs: 3g
Protein: 14.5g

Ratings:
Kristen: 4

Poached Eggs and Pasta

I think I got this recipe from sparkpeople. The original poster said that they sometimes substitute broccoli (fresh or frozen) or sliced zucchini for the spinach. Here's how I made it:

Ingredients:
4 oz. Ronzoni Healthy Harvest Penne
2/3 c Ragu pasta sauce (The recipe calls for a whole cup but I only had 2/3)
2 eggs
4 c fresh spinach (7 oz)

Directions:
Cook pasta according to package directions.
Heat pasta sauce in a skillet over medium low heat. When the sauce begins to bubble, crack the eggs on top of the sauce. Cover and cook until it has reached the desired consistency (leave the yolks a little runny).
Add the spinach to the pasta just before you drain it. Stir and drain well.
Divide pasta on two dishes and top each with one egg and half of the sauce.
Makes 2 servings.

Nutritional Information:
Calories: 320
Fat: 8g
Saturated Fat: 1.5g
Carbs: 51g
Protein:17g

Ratings:
Kristen: 4
Dave: 3.5