Tag Archives: healthy cooking

Follow that Recipe (or don’t)

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squash soupOur good friends, Maggie and Mike, spent the weekend with us recently. We had a great time, catching up on our lives and travels and enjoying conversation over good meals.

As I cooked, Maggie was quite intent on taking notes on the whole process. I caught myself on occasion saying, “This part is not rocket science. Just add SOME of this (or that).” As I reflected on that later, it occurred to me that cooking may not be rocket science, but for those who do not cook often or want to learn some new techniques, directions help.

Now, Maggie is a concert violinist. I am a musician, but violinists are a highly respected breed in my book, and Maggie has never said to me, “You could play the violin. After all, it’s not rocket science!” Thanks, Maggie. So…for all those people who have wanted to slap me for saying “this is not rocket science,” I now get it. On that note, for those who do not feel totally confident in the kitchen, follow the recipe. Follow lots of recipes. Get the feel for what spices go with what dishes. Pull out those cookbooks that look so impressive on the shelf. Try something new. You don’t have to be a gourmet chef, but eating healthy involves eating REAL food. Go for it. You can do it!

Spring is on the way, and I got an inspiration from Maggie and Mike. They moved to the country about 4 years ago and have an astounding garden. Mike said they still have an abundance of well-stored butternut squash and should turn it into something before the next crop arrives. Soup time! I promised them a recipe for squash soup, but as long as I’m at it, you might have some squash that needs to be used up, too. Soup is one of those wonderful creations that goes together rather quickly, simmers slowly and makes the house smell wonderful. You can make a little, just for a meal, but hey, as long as you are cutting up vegetables, you might as well make lots of soup and freeze some. This one’s for you, Maggie. Make that soup!

Roasted Squash Soup

Roasting vegetables brings out all their natural sugars and leads to intense flavors. By simmering all the ingredients together, you’ll get the best-tasting soup! This recipe makes LOTS of soup, but hey, if you’re going to the effort to make soup, make a big batch. Serve a crowd or freeze some in 2-serving sized containers to bring out as needed.

Equipment you will need
An oven
A large roaster pan with a lid (or aluminum foil to cover pan)
a good chef’s knife; 8-10 inch blade
a cutting board
a peeler
an immersion blender (stick blender) or a blender, or a food processor
a large soup pot (8 quarts or more)

4 pounds butternut squash, peeled, seeded and cut into small chunks (about 3 medium squash)
6 stalks celery, cut into 2 inch pieces
1 pound carrots, peeled and halved lengthwise
2 large onions, cut into chunks
3-inch piece fresh ginger, peeled and chopped
1 Tablespoon olive oil
6 Tablespoons margarine or butter, divided
3-4 quarts chicken or vegetable broth, (low sodium if available) more if needed (I use Swanson’s broth, plus some Watkins Creamy Soup Base)
Salt and white pepper to taste

As you cut up the squash, celery, carrots and onions, toss them into the roaster pan. Peel and seed the squash. Cut into chunks (about 2-3 inches). Cut celery, carrots and onion. Into the roaster they go. Mix them all up.
Peel and chop the ginger. Sprinkle over the veggies. Drizzle olive oil over the top and mix everything up (use a spatula or your hands).
Pour about 1 quart broth over veggies. Dot with 3 Tablespoons butter. Place in oven at 325º for about 2 hours, until vegetables are tender and beginning to brown slightly. If not to that point, let them roast longer but watch them every 30 minutes or so. You do not want burned vegetables.

When vegetables are done, remove from oven. Scoop entire contents of roaster pan into a large soup pot. Add 2 additional cups of broth and blend with immersion blender until smooth. NOTE: If you are using a regular blender or food processor, do not overload the blending container. These veggies are hot. Splattered hot veggies on your hands can burn you!

When blended, add more broth until the soup is the consistency you desire. Some people like really thick soup, others like it thinner. It will thicken as it cooks in the pot, too. Add salt and pepper to taste. If you are using regular broth, go easy on the salt. Stir in remaining butter and simmer soup for about 30 minutes. All done, get a bowl and enjoy !

Cookin’ Those Veggies!

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grill pan veggies long viewYup, folks. I really do use that grill pan! Last night I was cooking for one, and YES, I really did eat  all those vegetables.

But, no, I did not eat all that chicken. When you go to the effort to cook chicken pieces, cook some extra so you have some on hand for sandwiches, casseroles, stir-fry, etc. Last night’s chicken was a package of skinless, boneless chicken thighs. The seasonings of choice were smoked paprika and Tuscan Seasoning from Victoria Gourmet (available online at www.vgourmet.com), but you could always brush on some BBQ sauce (wait until the chicken is almost done as BBQ sauce will turn your grill pan to a burnt sticky mess in a short period of time.)

The veggies cooking are those great little sweet peppers found in bags at most grocery stores, chunks of zucchini squash and whole mushrooms, brushed with a balsamic vinegar glaze. The glaze was created by microwaving some balsamic vinegar in a little glass custard cup until reduced by aboutGrilled chicken and Vegetables 1/2. When reduced, add a pinch of salt, a crank of pepper and about 1/2 teaspoon of honey. Brush on the veggies when they are almost done cooking. The whole meal goes together in less than 30 minutes.

While the chicken is cooking, prep your veggies and toss together a salad. Even if it’s just for you, or two, make your plate look pretty and fancy up that salad! Enjoy every bite!

 

 

 

Soup Day!

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Chicken SoupQuestion…When you think of soup, do you think of Winter? At the restaurant, we serve soup every day of the year, and it never seems to fall out of popularity. Soup fills us up, it is satisfying and many times is a lower calorie alternative to whatever it was that we considered eating in the first place.

Ahhh! Soup. I can smell it now. Soups can take on any personality you choose; bold and spicy like chili, beef vegetable with those wonderful textures and little bursts of flavor, creamy tomato or a spicy roasted vegetable concoction, blended to silk with an immersion blender. Soups can be hearty and overflowing with meat, vegetarian with lentils and other legumes, creamy, brothy, or made from leftovers that wait patiently in your refrigerator to come out and be useful. So let’s make some soup today!

Today, I’m making 2 gallons of soup for a church supper, so as long as I’m using a large pot, I might as well make more to freeze for our household. That’s what is great about soup, you can make as much as you want. If you are home for several hours you can make a chicken soup from scratch. Start with a nice, plump WHOLE chicken, some chunks of carrot, celery (use the tops and leaves of the stock) and chopped onion. OR, use that leftover chicken from Sunday and make a smaller batch.

Do you think you are a “non-cook?” Well, soup is not rocket science. Find a good basic recipe to follow the first time, and from there you can learn to be creative. Here’s a good way to make chicken noodle soup. Watch out for the salt. If anything, be a little stingy. You can always add more later. Are you ready to make your house smell wonderful? It might seem like it takes a lot of time to make soup. Well, it does, but you don’t have to stand in the kitchen while that chicken is cooking. Go read a book or take a nap. Here we go…

Chicken Noodle Soup
Makes about 2 gallons soup

1 Tablespoon olive oil
1 onion, chopped
2 cups carrots, diced (wash, but no need to peel)
2 cups diced celery (use the tops and leaves, too)
salt and pepper
3 or 4 cloves garlic, chopped
1 whole chicken (about 4 pounds), cut into quarters for easier handling
water to cover chicken

In a LARGE pot over medium heat, heat olive oil. Add onion, carrots, celery and salt and pepper. Saute until onions are tender (about 7 minutes. Add garlic and saute about 1 more minute. Add chicken. Add enough water to cover the chicken plus about 1 inch. Raise heat to high and bring to a boil. When water begins to boil, reduce heat to maintain a simmer and continue cooking until chicken is “fall off the bone” tender, about 1 and a half hours. Turn off heat.

When chicken is done, set another large pot next to the first one. Place a large strainer over the clean pot. Using tongs, remove as many chicken pieces as you can and place in strainer. After chicken has drained, place the chicken in a large bowl to cool (it’s hard to handle chicken when it is burning your fingers). Now, using potholders, carefully pour the remaining liquid, veggies and chicken scraps into the strainer, letting all the broth pour into the pot. Pick through the veggies to find the chicken that’s hiding in there and put it in the bowl with the rest of the chicken. Throw out the veggies. Yup, toss ’em. They have done their job of flavoring that lovely stock, but they are full of chicken fat. Refrigerate the broth (stock) that you’ve just strained until it is chilled and the fat rises to the top (several hours). When the fat coats the top, skim it off and discard the fat. Now you have a beautiful stock for your soup.

Remove the cooled chicken from the bones. Discard the bones and skin. Chop chicken into bite-sized pieces.

Next step, assemble the soup: This sounds like we are starting over…
1 Tablespoon olive oil
1 onion, chopped
1 pound carrots, diced, peel this batch
2 cups diced celery
salt and pepper
3 or 4 cloves garlic, chopped

You can cut up these vegetables while the chicken is cooking and set them aside until needed.
Just like when you were starting the chicken process, saute the above veggies, except for the garlic, in that large pot that you just cleaned out from cooking the chicken. When onions are tender, place garlic in and saute for another minute until fragrant. Add “defatted” stock to veggies. Add:
½ cup dried parsley flakes
½ teaspoon ground pepper
1 teaspoon thyme
(do not add any salt until later. The stock will be salty from cooking the chicken)
Add the chicken back into the stock. Add enough water to make about 1 ½ gallons broth. Bring to a simmer. Simmer for about 30 minutes so all the flavors blend. Bring to a boil. When boiling, add one or two packages of noodles. Cook according to directions on noodle package, in the chicken soup stock,  until noodles are almost done. Turn off heat. Cover pot. Noodles will continue to cook as they sit in the soup. Allow all the ingredients to party until the flavors are blended. Add salt if necessary.

Eat some, freeze some. Enjoy!

 

Feeding My Sweetie

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Shrimp carbonaraValentine’s Day…one of those days when we like to go a little above and beyond for those we love. BUT, why wait for February 14 to cook up something elegant and scrumptious. Fill your kitchen with love. Take a recipe that could be loaded with saturated fats and turn it into a beautifully healthy plate of goodness.

Many pasta dishes with white sauces are full of butter and cream, but with a little creativity you can create a dish that is every bit as tasty while cutting fat and calories. This dish boasts a ton of flavor from vegetables and shrimp and is sure to wow your dinner companions. For the sake of Valentine’s day I found a whole grain pasta (shaped like little hearts. Aw!) that was heavier in protein and fiber than the usual “cute” pastas. The white sauce is made from cooking down white wine and then adding 1/2 cup skim milk mixed with 2 Tablespoons flour. Add good spices to the mix and you’ll never miss the heavy cream and butter. Enjoy!

P.S. You can make this recipe your own. Add more vegetables, include zucchini or leeks. Try crab meat or chicken. Go WILD!

Shrimp Fettuccine Carbonara
Serves 2

1 pound uncooked shrimp, peeled and deveined
4 ounces uncooked fettuccine, or desired pasta, preferably whole grain
boiling, salted water for pasta
2 teaspoons olive oil, divided
1 onion, thinly sliced
½ green pepper, thinly sliced
½ roasted red pepper, thinly sliced
1 cup sliced mushrooms
3 cloves of garlic, minced and divided
1 cup white wine
½ cup skim milk
2 Tablespoons flour
1 teaspoon dill weed
1/8 teaspoon ground nutmeg
pinch of cayenne pepper or 1/8 teaspoon red pepper flakes
1/8 teaspoon white pepper
1 lemon
Kosher salt and freshly ground pepper, to taste

Get all ingredients ready before you start. This dish can be prepared in 30-45 minutes.

Thaw shrimp (if frozen), rinse and pat dry with paper towels. Set aside.
Bring salted water to a boil for pasta. Cook pasta according to package directions. ONLY COOK the number of servings you need. When done, drain and place back in pan with a small amount of olive oil to keep pasta from sticking together.
Heat a large non-stick sauté pan over medium heat. Sauté onions, green pepper and mushrooms with some kosher salt and ground pepper until soft. Add roasted red pepper and half the minced garlic. Continue to cook another 30 seconds, or until garlic is fragrant. Do not burn the garlic. Remove vegetables from pan and place them in a bowl.
Return sauté pan to heat. Add one teaspoon olive oil and remaining garlic. Sauté garlic in oil for about 30 seconds. Add shrimp and cook until shrimp is pink throughout and beginning to brown. Remove shrimp to a bowl.
Return pan to heat. Add white wine. Heat to bubbling and until wine is reduced by about half. Mix flour and milk together. Add to wine reduction while stirring. Bring to a boil and cook until thickened. Add dill, nutmeg, cayenne and white pepper. Using a micro plane or a cheese grater, zest some of the lemon rind into the sauce. Thinly slice some of the lemon and add about 4 slices into the sauce. Squeeze a few drops of juice from the remaining lemon into the sauce. Stir. Add all the vegetables (plus any juice from the bowl) plus the shrimp to the sauce. Toss to coat and allow to heat for about two minutes.
Divide the pasta evenly onto dinner plates. Equally divide the shrimp mixture on top of the pasta. If desired, grate some fresh Parmesan cheese over the top. Serve.

Sweet Treats

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sugarValentine’s Day is coming up, so…Hey, Sweetie! Let’s talk sugar.

Remember those little heart-shaped candies with the delightful words stamped on them that we used to give our friends on V-Day? And oh, how we (the girls) hoped that special fella would present us with a heart-shaped box of chocolates! Today, we bake chocolate desserts for our families, make heart cookies for the grandchildren and follow-up that special dinner with a decadent dessert.

Hey, if it’s one of those rare treats, enjoy. Savor every bite. Tomorrow’s a new day. But if you are like me, that one fabulous treat, tomorrow may find you hunting for more sweets for days to come. The biggest fact is that we, as humans are drawn to sweet stuff.

Now, now, don’t get defensive or self-righteous. We can have a rational discussion, and just about everyone is on a different page when it comes to sugar. In fact, some people are in their own book! (It won’t hurt to read some of those books, either. A real eye-opener is “The Blood Sugar Solution” by Mark Hyman, M.D.)

There is sugar, corn sweetener, high fructose corn syrup (did you know it has 8% less fructose than cane sugar?), glucose, beet sugar, dehydrated cane syrup (isn’t that sugar?) and so many more it would make your head spin. In fact, google “names for sugar.” Holy Cow! One site listed 56 names for sugar, many that we don’t even think of as sugar.

So how do we cut out sugar. Baby steps. First, if  you eat processed foods, packaged cereals, etc., start reading the ingredients list. Get savvy. Look up the ingredients you can’t pronounce. Some are good, some are not. Start substituting unsweetened applesauce for the sugar-loaded varieties. Eat more fresh fruit to satisfy those cravings for sweets. After all, fruit is sweet! Look at your favorite recipes. Try cutting the sugar in half. Try replacing sugar with honey (although too much honey is too much of a good thing, too). Put fruit on top of that waffle.

Speaking of waffles…I took a serious look at one of my favorite recipes and have revamped it. Hope you enjoy this one, and Happy Valentine’s Day.

The Ultimate Waffle

Waffle Mix

3 3/4 cups whole wheat flour
3/4 cup oat bran
3 Tablespoons baking powder
3/4 teaspoon salt

Mix above ingredients thoroughly in a large bowl and transfer to an airtight container for storage.

To make one waffle:
Preheat a 7” waffle iron
Mix together in a small bowl (use that little wire egg whip you got for Christmas in your stocking)
1/3 cup waffle mix
1/4 cup liquid egg substitute
up to 1/4 cup water
1 teaspoon canola or olive oil
Some cinnamon (optional)

Spray preheated waffle iron with no-stick spray

Pour waffle batter onto waffle iron, using a rubber spatula to get all the mix.
Cook about 3 minutes, or until steam stops rising from iron and the waffle feels “crispy” when you lift the lid and tap it with a fork.

Remove cooked waffle from iron and place on a dinner plate. Top waffle with 1/2 cup low-fat or fat-free cottage.

Top with your choice of fruit (fresh or frozen, unsweetened)

Now, the fancy stuff! Squirt some Fat Free whipped topping on the top. Take a picture! You’ve got yourself one super healthy, filling breakfast. At 10:30 a. m. when the others in your office are munching on doughnuts and leftovers of Mary’s birthday cake, you can just smile and say “No thanks. I’m still full from breakfast!”

Enjoy!

Smoothies…Oh, boy!

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Oh, boy!

We just came home from vacation. Usually, somewhere in that vacation, a stop for ice cream seems perfectly logical, but this time I WAS STRONG!!! People, I’ve been thinking about that missed ice cream for several days now, so today, even though it is really cold in Iowa, it was treat time. How could I have something wonderful and stay healthy? A smoothie!

Smoothies sure sound like a healthy food, but, if you are a label reader like this lady, you will find that many “store-bought” smoothies are loaded with too much sugar, fat and many unpronounceable ingredients. Take this recipe and run with it. Add low fat cottage cheese, change the fruit, add protein powder or Greek yogurt. Go WILD!  So…pull out that blender and let’s get going.

Not Rocket Science Fruit Smoothie
(Makes one serving. Do the math to make two servings)

One Blender
¾ cup fat-free, sugar-free yogurt (should be around 80 calories per serving)
½ ripe banana
1 cup frozen, unsweetened strawberries
¼ teaspoon vanilla
honey, if necessary

Follow directions IN THIS ORDER. (Failure to follow directions in order may result in strawberry-banana smoothie on your kitchen ceiling.) Place all ingredients in a blender container. Place lid on blender. Plug in blender. Turn on blender. When all ingredients are smooth and blended, turn off blender. Pour smoothie into a nice glass. Enjoy!

Meatless Painless!

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Quinoa Harvest Chili

Lent is upon us, which immediately makes many “Lenten eaters” rush to that Friday night all-you-can-eat fish fry. We deserve better! How about sitting around the family table, enjoying conversation about the week-gone-by or the weekend plans, while enjoying a warm bowl of chili.

Not all chili is loaded with beef, and for non-vegetarians, meatless Mondays (as well as Lenten days) are becoming the healthy choice. The following recipe is one I found (and modified slightly) in a magazine and is from Brianne Jamerson of Indiana. Many vegetarian choices by non-vegetarians can be rather thin on protein, but this yummy chili is loaded! Black beans and quinoa pack a great punch of protein as well as fiber. Quinoa is an ancient grain that is high in protein, dietary fiber, several B vitamins and minerals and essential amino acids, AND you can now find quinoa is almost every grocery store!

Make it ahead, use a slow cooker, freeze some. Enjoy!

Quinoa Harvest Chili

1 medium onion, chopped
1 Tablespoons olive oil
3 to 4 cloves garlic, minced
2 15-ounce cans black beans, thoroughly drained and rinsed
1 sweet potato (about 8-9 ounces before peeling) peeled and cubed
1 large zucchini, chopped
5 cups water
2 cups vegetable (or chicken) broth, fat-free, reduced sodium
1 6-ounce can tomato paste
1 Tablespoon chili powder
1 Tablespoon ground cumin
2 teaspoons dried oregano, crushed
1 cup uncooked quinoa, rinsed and drained
salt and ground black pepper to taste

Plain Greek yogurt and/or snipped cilantro (optional)

In a 5 to 6 quart Dutch oven, cook onions in olive oil over medium heat until tender, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Stir in the beans, sweet potato, zucchini, water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. Ladle into bowls. If desired, top with yogurt and/or cilantro.

Freezes well!

Makes 10 servings (3 quarts)

The Healthy Holiday Buffet

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Elegant and Easy

Elegant and Easy

My house is still decorated for the Holidays. In my mind, Christmas starts somewhere around December 24 and carries on until about the 2nd week in January. I love Christmas Eve and Christmas Day at our house, when all the lights are newly lit and quiet Christmas music plays. A tradition started a few years ago includes inviting some close friends and family to our home on Christmas night, where we enjoy each others’ company, enjoy a glass of wine and a simple buffet while visiting.

Even though we are generally healthy eaters, I have to be honest in saying that by the time Christmas night rolls around, several interesting high fat, sugary items have fallen into my mouth, and I DID enjoy every bite, thank you very much. BUT, the Holiday Buffet can be an excellent time to be elegant while starting to get it all back under control.

One good point is that most of these foods can be prepared ahead of time, so you can kick off your shoes in the afternoon and relax for a few hours.

Our buffet this year was so simple and included: assorted raw vegetables with a dill dip (lightened up by using fat-free Greek  yogurt and light mayonnaise), a delightful cranberry salsa (recipe below), a hummus platter (idea stolen from “Zeppelin’s Bar and Grill in Cedar Rapids), low-sodium pita chips, jalapenos, stuffed with low-fat turkey sausage, low-fat cream cheese and Parmesan then baked, meatballs made with half ground turkey breast and half 90% lean ground beef, accompanied by sugar-free marinara sauce and BBQ sauce, and last, but not least, some holiday cookies and those yummy little chocolate kisses, both strategically placed at the far end of the table in the corner. We also had some fresh fruit, but it never made it to the table. Guests wandered through the kitchen and nibbled before photo time.

Make sure your beverages include good water, diet sodas, fruit juice or some lower-calorie punch. Now, put out some small plates, point everyone in the right direction, take your own plate, relax and move away from the table. Your eating is now happily back under control. Happy Holidays!

Cranberry Salsa This recipe was adapted from one given to me by my niece, Tina. It is served on a dinner-sized plate and actually makes enough to make two plates (have one tucked in the fridge for refills). Both the bottom layer and top layer can be made ahead. Assemble before guests arrive.

Bottom layer:

12 ounces low-fat cream cheese, softened                                                                                                                                                              1/3 cup diced green onions

Mix softened cream cheese and diced green onions together.

Top Layer:

One 12-ounce package FRESH whole cranberries                                                                                                                                         1/3 cup sugar (you can use Splenda, Truvia, or any other sugar substitute. It makes a lot, so getting a little sugar may not be  such a bad thing. Your choice.)                                                                                                                                                                               1 large jalapeno, seeded                                                                                                                                                                           2 Tablespoons fresh lime juice                                                                                                                                                                               1/2 teaspoon ground ginger                                                                                                                                                                                      1/3 cup chopped fresh cilantro

Place cranberries, sugar, jalapeno, lime juice and ginger in food processor. Pulse until cranberries are finely chopped. Do not over process. Remove from food processor and stir in chopped cilantro.

Spread 1/2 the cream cheese/onion mixture on a pretty dinner-sized plate. Top with 1/2 the cranberry mixture. OR use a 9 x 13 pan and use all of the recipe. You can make both the bottom and top layers several hours ahead. Just do not assemble until ready to serve. Serve with pita chips.

NOTE: Be a label reader. Many pita chips are made with whole grain, low in fat and sodium. Read the nutritional labeling to find the healthiest ones. Know how many chips equal one serving.

Speaking of Breakfast…Let’s Talk Fruit!

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Now that you have been teased by that gorgeous waffle from my last blog, drowning in berries and cream, let’s talk about those berries, and fruit in general.

I have to admit that my family, myself included, spent years watching oranges dry up or get blue and fuzzy because we were too lazy to peel them. Strawberries rotted as I didn’t get around to popping out those stems, and mangoes…well, just what is it that I am supposed to do with that overgrown cross between a peach and an avocado? Drinking orange juice was much easier.

fresh fruit

But, ahhhh, I have finally seen the light. Did you know that a whole beautiful orange (peeled) contains about 4.3 grams of fiber (about 15% of the required daily amount for women) and about 12 grams of sugar (the good kind), while an 8 ounce glass of orange juice contains the huge amount of ZERO grams of fiber and 22 grams of sugar. Remember that old TV commercial where a dear young lass is wandering through the grocery store with a cart piled high with broccoli, the amount needed to supply her with enough fiber to get her through the day? I’ll eat a few pieces of fruit, thank you.

Make a commitment this week to get in three REAL fruit servings every day. Shoot for two at breakfast. Your body will be so happy.

AND, if you really want to get scientific, according to The World’s Healthiest Foods at www.whfoods.org, “The edible skins of many of the World’s Healthiest Fruits – including apples, apricots, blueberries, figs, grapes, pears, plums, prunes, raisins, raspberries, and strawberries – are all sites of important biological activity in the life of the fruit. The skin is one of the places where the fruit interacts with sunlight, and forms a variety of colored pigments that absorb different wavelengths of light. These pigments, including carotenoids and flavonoids, are well researched as nutrients that protect our health and nourishment. The skins of whole fruits like grapes have actually been studied for their ability to help lower risk of cancer and help provide protection from ultraviolet light.” Wow!

 

 

Eggs…ward off those mid-morning hungries!!!

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The office dilemma…it’s 10 a.m. and someone just set a box of doughnuts in the break room. You’re starving. What’s just one doughnut going to hurt?

Well, one little round gem can, if you’re counting calories, contain about 25% of your entire daily total. If you’re on a program that counts points, one gooey pastry usually packs 7 to 11 of your daily points totals, and if you have a problem with elevated blood sugar…

Frittata

Take control! You can do this! You just ate a big, healthy breakfast a few hours ago! What? You didn’t eat breakfast? You had a piece of toast and some black coffee? AARGH!!!

Take a look at this lovely breakfast. This egg frittata and that whole-grain toast will keep you full until lunchtime. That isn’t a small plate, folks. That baby takes up half the plate. Think you’re too busy to whip this up before work? You can assemble this beauty in 15 minutes, or even less! Here we go.

Vegetable Egg Frittata

This frittata is made with liquid egg substitute, but can be made with whole eggs, or just egg whites. It is loaded with your choice of veggies. My favorites are diced red onion, diced green or red peppers, some mushrooms and a handful of fresh spinach leaves. Leave some out, put in your favorites. This recipe uses my favs, but be brave and change it up. REALLY starving? Add some Canadian bacon or cooked, drained turkey sausage. Remember, eggs make a great meal anytime, so add a salad and make it an easy Sunday supper.

Equipment you will need: A cutting board, a sharp knife, a liquid measuring cup, a small wire whisk or a fork, a 10-inch non-stick pan, an oven with a broiler, a rubber “cake” spatula, a wide flat spatula

For one serving:

1 teaspoon olive oil

1/4 cup diced red onion

1/4 cup diced green and red peppers

1/2 cup sliced fresh mushrooms

a pinch of Kosher salt

a pinch of black pepper

1 handful fresh spinach, chopped or thinly sliced

1/2 cup liquid egg substitute (like Egg Beaters), two whole eggs OR three egg whites

1 tablespoon fat free liquid coffee creamer

Some Mrs. Dash Seasoning, or Emeril’s Essence (any seasoning to add a little interest!)

2 Tablespoons shredded low-fat cheese (I use cheddar or co-jack)

 

Preheat the broiler in the oven. Set it to “Hi” if you have that option. Put the oven rack in the upper third of the oven. Start the coffee.

Heat the non-stick pan over medium heat. Using the cutting board and the knife, dice some onion and green/red pepper. Slice some mushrooms,  unless you buy the already sliced kind. (If you had veggies for dinner last night, you could already have your veggies diced for breakfast and waiting in a baggie in the frig!) Place the olive oil in the pan and swish it around. Add the onion, peppers and mushrooms to the pan. Sprinkle with salt and pepper. Saute until tender, about two minutes. When tender, add the chopped spinach and stir in around for about another minute, until the spinach is wilted.

While the veggies are sauteing measure out 1/2 cup egg substitute into a liquid measuring cup. Add non-fat liquid creamer and seasoning and beat slightly with a wire whisk or a fork. When veggies are cooked, gently pour egg mixture over veggies. Top with shredded cheese. Allow to cook for about a minute, until eggs look like they are beginning to set up (get sort of firm around the edges). Remove pan from heat. Place pan under broiler for about 2 minutes. Until you know how your broiler works, WATCH IT! The frittata will get puffy and turn a lovely brown on the top. Remove immediately and let sit on top of the stove. Do not try to remove the frittata from the pan, yet.

Put the toast in the toaster. By the time the toast is done, the frittata will have loosened from the pan. Using a rubber spatula, loosen the edges of the frittata from the pan. Gently slide a wide, flat spatula under the mix and fold it in half. Slide it out onto your plate. Spread your whole-grain toast with all-fruit spread. Add a bowl of fresh berries, melon or citrus fruit. Pour your coffee and enjoy. Who needs a doughnut?