healthy freezer breakfast wraps

I made a batch of these and froze them. Easiest grab n go breakfast ever for someone who has need for a hot filling breakfast! photos are the brands I used. Everything found at walmart.Makes 8 wraps

Ingredients:
8 low carb wraps/tortillas
1 lb lean turkey sausage
1 bag weight watchers cheese blend
2 cups frozen hashbrowns
2 whole eggs + 10 egg whites
salsa


In a large skillet brown and crumble sausage. Then scramble eggs, and cook hashbrowns. Add the cheese to the mixture and scoop two large spoonfuls onto each tortilla. Roll individually in tin foil and freeze.

To eat - defrost in microwave for 1 1/2 minutes. Then place in oven directly on rack at 400 degrees for 5 minutes. Burrito will be heated through and crispy!

Dip in salsa and enjoy!

Summer squash pancakes with goat cheese dressing

Over at Rachel Cooks they have an impressive variety of sweet and savory pancake recipes! I coudnt resist posting this one - its on my to try list now!

Summer Squash Pancakes:
8 ounces shredded summer squash (zucchini & yellow squash)
1 tablespoon finely chopped shallots
1 large egg – beaten
3-4 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon Italian seasoning
Vegetable oil

Using a food processor shred your squash. Add squash to a large bowl and add shallots, egg, flour baking powder and spices.

Heat vegetable oil over medium heat and drop batter into oil (about tablespoons) and fry until crispy on both sides.

Top with goat cheese dressing and serve with salad and hot capicola.

Makes about 10 small pancakes.

*Note: If you notice the batter start to get runny just add a little more flour. The longer the batter sits the more water the squash will give off.
Source: Nutmeg Nanny

Creamy Goat Cheese Dressing:
2 ounces fresh creamy goat cheese
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon champagne vinegar
3 teaspoons water
1/2 teaspoon lemon zest
Salt and pepper to taste

In a blender combine all ingredients and blend until creamy.

Pumpkin Zucchini Muffins + Optional Chocolate Add In

So, you can see that we are on a muffin kick. Well, actually its not so much muffins - as it is ZUCCHINI! As usual we have piles and piles of zucchini coming out our ears (and no end in sight!) stay tuned for a barrage of recipes trying to use all of it up!!!

Todays post:Pumpkin Zucchini Chocolate Chip Muffins

Makes 15 muffins - courtesy of the Baking Barrister

2 cups all-purpose flour 

2 tsp. baking soda

1 tsp. baking powder

3/4 tsp. sal

t1.5 tsp. freshly ground nutmeg

1.5 tsp. ground cinnamon

1 tsp. freshly ground ginger

1 stick softened butter

1 1/2 cups sugar

2 large eggs, beaten

8 oz. pure pumpkin puree

1 cup grated zucchini, drained

1 cup milk choc. chips

cream together eggs, sugar, and butter. Add in pumpkin and spices. Sift together dry ingredients and add to wet until just mixed. Fold in zucchini and chocolate chips.  Bake for 20 minutes!

****** I adapted this recipe into chocolate muffins by adding in 1/2 cup of cocoa powder ********

THEY WERE DELICIOUS. Spencer thinks they are cupcakes. (image from google image search) 

Breakfast Burritos To Go

We eat Breakfast burritos a lot around here. Generally the Betos or Sonic variety...but every once in a while we make them at home. Its not often because of all the work involved, but they are one of everyone's favorite things to eat. So this morning I made an assembly line of fixins because Jory came up with the genius idea of freezing up a bunch. Now I have two tupperwares full of burritos in my freezer and Gabe can grab one on his way to work or I can throw them in the oven on a whim when company is in town. GENIUS! Today I made regular breakfast burritos and steak ones.


What you need:
1 pound of cut up bacon
Flank steak (or whatever steak you like) cubed
2 large russet potatos (you can also use hash browns or tater tots)
6 eggs + 1/2 cup milk (scrambled eggs)
2 cups grated cheese
optional - salsa, onions, peppers, tomatos, zucchini, jalepenos, etc.
20 Raw flour tortillas
1 small can of refried beans

HERE IS THE ONE SKILLET METHOD
Grate your cheese, set aside.
Fry up a pound of bacon in skillet. Remove with a slotted spoon and set aside.
Fry up 2 large cubed potatoes in the bacon grease, set aside.
Scramble your eggs, set aside.
If you are adding in vegis like onions and things you will want to saute them lightly... (or combine them with your eggs and cook them together).

At this point you might need to scrub out your frying pan - or use a different one to fry your tortillas in!

Cut 20 sheets of foil and have them handy. Place a cooked shell on top of a sheet and smooth over 2T of refried beans. Add small amounts of eggs, bacon, steak, vegis, salsa, potatoes and cheese. Roll up tightly. Label with a marker if you are making various types (vegetarian, steak, spicy, etc.) Store in tupperware bins in your freezer!

To eat: bake in 400 degree oven for 12-15 minutes, or remove foil and microwave

German pancakes and buttermilk syrup

I woke up craving German pancakes this morning so I tried out this recipe. The syrup is what makes them so incredible!


Ingredients

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
Directions

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes or until a caramel color. Remove from the heat; serve immediately.

Banana Flaxy Nut Muffins

BANANA FLAXY NUT MUFFINS

These are delicious nutty and healthy. Enjoy.

1/3 cup butter

4 ripe mashed bananas

2/3 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups flour

1 cup walnuts

1/4 cup flax seeds

Mix egg, bananas, butter. Add powder, soda, nuts, salt, and flax. Dump flour in last. Stir and pour into 12 greased muffin cups.

Bake 350 for 15-20 mins

Martha's onto something...

*I recently tried out this Martha Stewart Living recipe, mostly due to the fact that it was gluten free and it called for leeks, which I had never cooked with before. It was a pretty good hit with the fam, but I would add more spice if it were me. The end result was a bit bland, despite the cayenne.

Baked Leek, Potato and Parmesan Frittata
Active Time: 15 Minutes
Total time: 1 hour 30 minutes
Serves 8

Ingredients:
1/2 tsp Extra Virgin Olive Oil
1 Cup Water
4 leeks (about 1 pound) white and pale-green parts only, rinsed well and sliced into 1/4-inch thick rounds
2 garlic cloves, thinly sliced
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes.
Coarse salt
8 large eggs plus 2 large egg whites
1/4 tsp cayenne pepper
3/4 Cup part-skim ricotta cheese, drained
1/3 Cup finely grated Parmesan Cheese

Directions:
1. Preheat oven to 375. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic and potatoes, season with 1/2 tsp salt. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.

2. Whisk together eggs, whites, 1/2 tsp salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup parmesan cheese. Pour mixture into dish, and sprinkle with remaining parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

Amish Breakfast Casserole

Light some candles and change yer name to Yoder - because this Amish casserole is SO "GUTT" you'll want to drive the nearest horse and buggy all the way to Pennsylvania for seconds! I wanted a new breakfast casserole to serve up to my in-laws who are coming to stay next weekend, so I did a test run on this one today at 5 am thanks to some pregnancy induced insomnia. Which I have to say, probably made this dish even more authentic. (But dont ask me to birth out in a barn with a midwife. Thats going too far...)


Ingredients:
1 lb bacon
1 med onion diced
6 eggs
4 cups hash browns
2 cups shredded cheddar
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss 


Directions:

1. Preheat oven to 350
2. Place hash browns in a 9x13 inch pan. Salt and pepper them and set dish aside to de-thaw
3. Cook bacon and onion in skillet, drain
4. In large bowl combine eggs and cheeses
5. Stir bacon and onions into hash browns  (helps the bacon cool off, and the hash browns to de-thaw more)
6. Stir in egg and cheese mixture until everything is well distributed and evenly coated
7. Bake uncovered for 40 minutes, or until the center of the casserole looks done
8. Let sit for 20 minutes before serving (and then lay down for 20 minutes after eating!)