Zucchini and Chicken Alfredo

GUESS WHAT I GOT!?!?!?! A veggie spiralizer! My friend had a pampered chef party the other week and I saw that they have a spiralizer! Now… I’m mildly obsessed with all things Pampered Chef. It’s a problem… but I FORCED my friend to have a party, just so she could partially benefit from my obsession and need to order this spiralizer. So, because she’s a good friend, she hosted a party and I got it! YAY!

I’ve made this dish 2 times. Once by using the largest side of my cheese grader, and once by using my spiralizer. I did like both, but my favorite version was with the spiralizer. It was just FUN! It made the zucchini the size and texture of noodles. You can make a still delicious version with your cheese grater though if you don’t want to/don’t have the spiralizer.

My husband and daughter thought this was a WINNER!!! My sweet son couldn’t try it because it’s chock full of cheese and dairy… but I’m sure if he could, he would’ve loved it! Who doesn’t love alfredo?! And if you’re gonna splurge, you may as well splurge with veggies so you don’t feel QUITE as guilty!!

My recipe is adapted from this one: Zucchini Alfredo

1474297335689.jpg

INGREDIENTS:

  • 5 tablespoons unsalted butter, divided
  • 4 chicken tenderloins sauteed in a skillet with olive oil, salt and pepper for about 4-5 min. per side (from frozen) and then set aside to rest.
  • 2 large zucchini (or 3 medium to small), spiralized* OR shredded with the LARGE side of a cheese grater
  • 1 tsp minced garlic
  • 2 tablespoons all-purpose flour (or gluten free flour alternative for a thickener)
  • 1 1/2 cups half and half OR 2% milk (at the least amount of fat. The cheese won’t bind with the milk to make the creamy sauce if you use skim or rice milk)
  • 1/2 teaspoon dried oregano
  • 1/4 fresh black pepper
  • 1/2 tsp dried italian seasoning
  • 1/4 cup freshly grated Parmesan cheese (I prefer “Shredded” parmesan cheese over grated. I had run out… but the taset is WAY better, creamier and cheesier)
  • Kosher salt to taste
  • 2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

  1. As mentioned above, sautee chicken (Unless you’re using leftover rotisserie chicken) and set aside on a cutting board. Let rest BEFORE you cut up.
  2. Melt 1 tablespoon butter in a saucepan over medium heat. Sautee onions until translucent. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
  3. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in cream, italian seasoning and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. (I am pretty generous with the black pepper. I think it makes the alfredo pretty and delicious.)
  5. Stir in zucchini  and the now chopped chicken tenderloins, and gently toss to combine.
  6. Serve immediately, garnished with parsley and a bit more shredded parmesan cheese, if desired.

1474297167820.jpg

And SERIOUSLY enjoy! You’ll be glad you made this one!!!

1474297232112.jpg

And now, for the song of the day:

I can’t help singing to this song every time I hear it!!!

Advertisements

Baked – Potato Nachos

A couple of weeks ago my brother was over and I was trying to think of something easy and filling to make. I know both him AND my hubby LOVE potatoes and bacon. Then again, there are few that DON’T love that combination. Am I right?! So I cut up a few potatoes and just kept adding stuff I had in my fridge to the pan and VOILA! DINNER!

You want to know something weird though? My kids don’t love potatoes. The only type of potatoes they like are french fries. It’s a no to mashed potatoes, tater tots, hash browns, etc. Aren’t they weird. Who doesn’t love potatoes in all shapes, sizes and forms? MY CHILDREN. It’s like I don’t know who they are! They have some serious training to undergo. We’ve gotta work on them. Hopefully by Thanksgiving their MAJOR problem and pickiness of potatoes will be transformed. I will let you know. 🙂

So…. here is the HIT OF THE NIGHT with the adults. The kids had sandwiches. So THERE.

1473791121850.jpg

Ingredients:

  1. 6-10 slices of precooked bacon (I used black label hormel pre-cooked. You can also “pre-cook your own in the oven and then freeze what you don’t use and pull out as needed! Great trick for bacon cravings!!)
  2. 4-5 Yukon gold potatoes scrubbed and diced into bite size pieces (You can also buy the “pre chopped” homestyle fries from the frozen section of the grocery store for an easy option.
  3. 4 chicken tenderloins cooked (I sauteed with 1 TB olive oil, salt and pepper) and diced. You can also use leftover rotisserie chicken. That would be EASY and TASTY!
  4. 1 teaspoon kosher salt
  5. 2-3 TB olive oil
  6. 3/4 teaspoon freshly ground black pepper
  7. 2 sweet mini red bell peppers diced
  8. 2 tsp chili powder
  9. 1 tsp garlic powder
  10. 1/2 tsp cumin
  11. 1 avocado (for topping)
  12. Greek yogurt (for topping)
  13. Salsa (also for topping)
  14. 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  15. 3 green onions, sliced thin
  16. OPTIONAL: sprinkle with red chili flakes

 

 

Directions:

Bacon: Microwave the pre-cooked bacon on a plate with paper towel as directed on packaging. You can also cook raw bacon in the oven as directed. I just go for easy and quick bacon on nights like this!

Potatoes: Preheat oven to 350 degrees. Scrub and diced the potatoes into bite size pieces. ( like the peel to still be on the potatoes. You can peel if you’d like to). Drizzle the potatoes with olive oil and sprinkle with salt and pepper, cumin, garlic powder, and chili powder on the pan and stir around a bit. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 15 – 20 minutes or until soft. Stir again and if needed bake another 10-15 min.

(If you need to saute chicken because you do not have leftover rotisserie chicken, do it NOW while potatoes are baking. Then set aside and rest once cooked. Dice right before you put onto the potatoes.)

Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese, peppers, chicken, and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions, avocado and greek yogurt (or sour cream) just before serving. Enjoy!

1473790932174.jpg

And now, for the song of the day:

Mexi-Lime-Cilantro Rice with Shrimp

Sometimes I run low on ingredients. I know it seems weird if you’ve even seen my shopping lists… but I only go shopping every 2 weeks (Unless I poorly plan and run out of an essential like butter or milk). So, towards the end of the two weeks, if I have been cooking outside of my meal plan… I don’t always have all of the ingredients for my meal plan! AH! That happened last week and I had to go scrounging on pinterest for a recipe that had shrimp and rice… that wasn’t something I’d made a million times. I found this recipe: Cilantro Lime Black Bean Rice and Shrimp . I of course made my alterations and made my own recipe out of it, especially because I have a food blog… you gotta change at least 3 things to make it your own! The plus side? It took me less than 30 minutes to make! Give this one a try, and ENJOY! You can even make it less or more spicy, to your taste. Throw some jalapenos in there if you want!

wp-1474292735959.jpg

Ingredients

Shrimp
    • 2 tablespoons olive oil
    • 1 pound raw, frozen (wild caught) shrimp, peeled and deveined
    • 1/2 tsp garlic powder
    • 1/4 teaspoon salt
    • 1/4 fresh cracked pepper
Rice
  • 1 cup of water
  • 1/2 cup uncooked basmati rice (depending on how many people you’re going to serve. Adjust according to amount of people you’re cooking for. This is for 4 people. Remember, if you increase amount of rice, also increase amount of water!! 2 parts water to 1 part rice)
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice, freshly squeezed + extra
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/2 cup fresh cilantro, chopped + extra

Remaining Ingredients

  • 1/2 cup frozen corn
  • 1 ripe avocado diced
  • 1/2 can fire roasted diced tomatoes with green chilis
  • 1/4 chopped sweet onion
  • 1/4 tsp minced garlic
  • diced bell pepper (I used red)
  • 1 TB butter

 

Instructions

Rice
  1. Start this first!! Rinse the rice well either in a bowl or in a mesh colander until the water runs clear. Then put into a rice cooker, or a sauce pan and cook according to directions on package. Once rice is done and completely cooked, pour into a mixing bowl.
  2. Mix in the lime juice, salt and cilantro and set aside.
Shrimp
    1. Preheat oven to 400 degrees F.
    2. Line pan with parchment paper or aluminum foil.
    3. Drizzle shrimp with olive oil and sprinkle all of the seasonings evenly over the top.
    4. Dollop the butter over the tops of some of the shrimp.
    5. Bake at 400 for 12-15 minutes or until cooked through, circled up tightly and no longer transparent in the middle. (Depending on size of shrimp. I usually use medium to jumbo shrimp).

Rice Skillet Mixture

  1. Add the butter, black beans, onions, diced bell pepepr, and corn into the skillet. Sautee until the onions are translucent and add the salt, pepper, garlic and the 1/2 can of diced tomatoes with green chilis. Pour in the cilantro lime rice and stir to properly combine. Sprinkle in the fresh cilantro and top with the shrimp once cooked. Garnish with more cilantro and a bit of avocado!

ENJOY!!!!

wp-1474292727200.jpg

 

And now, for the song of the day:

Strawberry Jam!

I am NOT a “canner” when it comes to jam. I literally had one of those small flats of strawberries that I bought off of my friends that were called “jam-berries” because they were quite ripe and DELICIOUS! The cost is about half price of what a normal flat is too! (check your local strawberry farm to see if they do that there too!)

So, I had to find a couple of recipes and BLEND them. I can’t ever do things the way can I? HA!

Here’s the 4 links for the jam that I made, and then I will post what I actually did.

Ina Garten Strawberry Jam
Pioneer Woman’s Strawberry Jam
Martha Stewart’s Quick Strawberry Jam
Strawberry Jam

wp-1463702552408.jpg

I don’t think that I exactly made it in the traditional way… but I’ve gotta say, it turned out WONDERFULLY!!! My entire batch is delicious…!!!

Disclaimer: I DID sanitize my jars, but in the dishwasher and then heated them up in the sink, not by boiling them. Follow whatever instructions that it shows on the above recipes for the proper way to do so.

Strawberry Jam:

5 cups crushed/hulled strawberries
1 1/2 cups organic granulated sugar
2 1/2 TB powdered pectin
zest of 1 lemon
juice of 1 lemon

wp-1463702540004.jpg

Directions:

  1. Put a small plate in the freezer. Place the mashed strawberries, lemon zest and lemon juice in a nonreactive 10-quart stockpot set over medium-high heat. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

  2. Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

  3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.

  4. After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

  5. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.

wp-1463702547766.jpg

 

And there you have it! That recipe made 1 LARGE jar (the size of a spaghetti sauce jar) and one small jar full (the size in the pictures above). Try it, you’ll like it!!! You can add sugar and reduce pectin, or vice versa. I honestly made it that way because I completely RAN OUT of sugar!!! AAAH! 🙂

Turned out good though!

God Bless!

And now, for the song of the day:

My Favorite Latest Recipes

I’ve been cooking a lot, as per usual, but I haven’t been writing down my newest “creations”. I have found some more of my FAVORITE recipes though! So, I thought I’d share some with you!

Some of these are quick and easy, and some have some complicated ingredients, but they all turned out SOO good!

To start out, did you know that depending on how you cut your spaghetti squash will determine how long the “noodles” are?

Check out this blog!

Perfectly Cooked Spaghetti Squash

And once you nail that, try this recipe:

Spaghetti Squash Carbonara

Do you even crave Indian food? If you don’t… it might mean you NEED to try it! Because once you try it I have a feeling you will start to crave it. You do have to find your favorite recipe, but… I’m telling you! Another benefit is that a lot of Indian food has turmeric in it. Curry powder does! And turmeric not only has the BEAUTIFUL yellow color (add it to your rice for a GORGEOUS yellow rice!), it also has a lot of health benefits!

A lot of Thai food can have some similar ingredients! I didn’t know that until this recipe:

Thai Shrimp Soup

That soup was AWESOME and my husband RAVED!!

Another dish that I have come to LOVE is Tikka Masala. Like… LOVE. I am a bit of a wimp when it comes to spice though, so I always adjust the spice level to my taste. Especially the cayenne powder. So… keep that in mind!

Chicken Tikka Masala

If you’re like me, sometimes you come across a great deal on a certain cut of meat. You then bring it home, throw it in the deep freeze and then forget about it! The next time you come across it you cannot figure out what on earth to cook with it! That’s what I did with a pork loin the other day… and then I found this following recipe. (Note: use a meat thermometer, especially with pork and chicken. You’ll know when it’s done to perfection and will no longer have overcooked DRY meat, because you’ll know when to pull it out of the oven!)

Honey Butter Pork Tenderloin

That pork tenderloin was a HIT at my house!!! Even the leftovers were delicious!

Do you need a crock pot recipe that’s for the summer???? How about FAJITAS?! You can’t go wrong with those! Serve it with some chips and guacamole and you’ll have a WINNER WINNER CHICKEN DINNER! 🙂

Crockpot Chicken Fajitas

Part of the reason I love the above recipe is that it doesn’t used pre-packaged fajita seasoning… so to me it’s a GOOD recipe! 🙂

Last but not least, when I switch to a low carb meal plan, I almost always end up buying some cabbage. Weight Watchers has a soup, South Beach recommended it, it’s filling and good sauteed or whatever. But then… you get tired of the sauteed cabbage. TRY this recipe. It’s like a coleslaw, salad, fresh, yummy mash up with chicken on it. NO MAYO though! (Which I prefer… I usually just say no to MAYO).

Cabbage Slaw Salad

FYI, I did NOT put the pinto beans in the salad…. those are not my favorite… but the rest of the salad… YUM!

Ok, so that’s it for today… I’m telling you… TRY THESE! 🙂

I’ll get back to actually writing down my new inventions… but not today.

And now, for the song of the day:

Quick and Easy Low-Carb Dinners

This isn’t going to be an original recipe from me… but this is going to give you a few quick ideas.

I’m in a spring “diet and exercise” accountability group and we are all trying to get ourselves “summer and swim-suit” ready like everyone else! One of the things I’ve found is that I need something “quick” sometimes. That can be hard when you are trying to eat CLEAN and FRESH and LOW to NO carb. So… I’ve searched and found a few great recipes that should be pretty quick to whip together.

From Rachael Ray there is some BBQ chicken wraps:

Barbecued Chinese Chicken Lettuce Wraps

Another GREAT option would be to use Quinoa! It has so many great things in it, and I love to use quinoa to boost my protein without necessarily having to add meat to a dish. You can boost this dish with all sorts of veggies too! Giada has a great recipe here:

Giada’s Quinoa Pilaf

 

Another quick and easy idea? FRIED RICE! My kids LOVE fried rice. I do have to skip the eggs for my sweet little boy… but we can have it as a main dish if I’m feeling like taking it easy, or as a side dish with anything from chicken nuggets, to shredded pork, to wings!

Food Network Fried Rice

(I consider rice a good carb… just not in excess… it’s pretty close to it’s natural from in comparison to other carbs)

Lastly…

Grill out! Take your burgers, hot dogs, steaks, potatoes, veggie kabobs, etc… and GRILL! You can wrap your meat in some lettuce, or put it on top of an amazing salad! If you have a gas grill, it’d only take about 15 minutes to grill something! Before you leave for work, pop your meat and veggies in a ziploc with some marinade and then quick toss it on the grill for dinner when you get home! Seriously… 15 minutes later you’ve got dinner!

Need a quick marinade that’d work for meat or veggies?

Universal Marinade

(personally I’d use coconut or soy aminos that taste JUST LIKE soy sauce… but you use what tastes good to you!)

 

Ok… so that’s it for now, good luck cooking!

And now, for the song of the day:

Low Carb Chicken Nacho Bake

wp-1454463007513.jpg

It’s January… we are all still working on our New Year’s Resolutions I’m sure. I am continuing mine! The hubby and I are planning an anniversary cruise in the fall, and I do NOT want to be embarrassed when I put on that bathing suit. So… toning up, working out, and CLEAN eating is to be had! A lot of gluten free, low carb (except weekends), less eating out etc etc etc. You know the drill.

This recipe… mmmmmm!!!!!!!!!! DE-LISH! It’s filling, and takes care of that craving for nachos, and junk food… while being filling and full of protein and good fats! It’s a little bit on the “cheat” side with the bacon… but don’t skip it! It adds that perfect flavor!

wp-1454463014812.jpg

INGREDIENTS
  • 3 frozen chicken breasts (I used Trader Joes… my FAVORITE!)
  • 1½ cups cheddar cheese
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • OPTIONAL red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 half small onion diced
  • 1 TB olive oil
  • 1 TB butter (for extra flavor, but NOT necessary)
  • 1 large jalapeno,
  • 3/4 cup frozen corn
  • 1 avocado
  • 1 small zucchini
  • 1/2 cup of your favorite salsa
  • 3 slices of bacon, cooked and crumbled

wp-1454463034724.jpg

INSTRUCTIONS
  1. Preparation: Heat oven to 425 degrees
  2. If you haven’t, microwave/cook your bacon and cut/crumble into pieces
  3. Combine and mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on olive oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Melt the TB of butter in a large OVEN SAFE skillet on medium/medium high. Once melted, BROWN the chicken on both sides to really get those spices into the chicken. (DON’T cook through, just cook until brown on both sides… 2-3 minutes per side)
  4. Remove the chicken from the pan and turn off the stove top. Cut the chicken into bite size (about 1″x 1″) pieces and return to the pan.
  5. Add the rest of the ingredients (BUT NOT THE AVOCADO!! That’s put on after it comes out of the oven!!) on top of the chicken in the skillet and place into the oven. Make sure that the salsa is poured over everything in the skillet to give it a bit of liquid to cook in. (MAKE SURE YOUR PAN IS OVEN SAFE!! You can also bake it in a baking sheet… I just didn’t want to dirty 2 dishes.)
  6. Bake at 425 degrees F for 10-15 minutes or until hot, bubbly and delicious smelling (and the chicken pieces are cooked through).
  7. Remove from oven sprinkle avocado over top and serve immediately.
    *Optional: Serve with sour cream and chips!

And that’s it!!!

ENJOY!

 

And now, again, instead of a quote, I’m going to share ANOTHER of my new favorite songs to sing and dance to in my kitchen… also by Jordan Feliz:

Zucchini “Chips”

wp-1454463241495.jpg

So, I have a secret to admit. I LOVE watching the Bachelor. I know, I know… but, being that it’s been going for 20 years means that I’m obviously not alone!!! So, last night when I was going to watch it, I needed a snack. I’m trying to be gluten free as much as possible, and also trying to eat “clean”. So… I pulled out a couple of zucchini and made these! YUM!

2 things: mine came out a little bit too dark because I got distracted by my 4 yr old little boy who needed some juice… AND I should have ground my “polenta/corn grits” a bit more finely.

So, here’s the DELISH recipe:

Serves 2-4 as a snack or appetizer

INGREDIENTS:

  • 3 small zucchini
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup Masa Harina OR ground corn polenta/grits
  • 1/4 cup powdered Parmesan cheese
  • olive oil, for frying
  • salt and pepper
  • garlic powder
  • ranch dressing, for serving

 

Now, you may ask, what is Masa Harina flour???? It is: Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. I found this info here: Mara Harina Definition

DIRECTIONS:

  1. Heat a 1/4 inch of olive oil in the bottom of a large skillet over medium heat.
  2. Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.
  3. Beat together the egg and water in a shallow bowl.
  4. Stir together the corn flour, parmesan cheese, salt and pepper and garlic powder, in a second shallow bowl.
  5. Coat the zucchini in the egg and then dredge in the corn flour mixture to coat.
  6. Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
  7. Drain on a paper towel lined plate. Sprinkle with salt, if desired.
  8. Serve with ranch dressing for dipping.

**** don’t be like me and let them cook for too long… let them fry just until they are golden and then flip… watch the edges to know when they are ready and remove!! They are SOOOOOO good!!! Enjoy!

wp-1454463253822.jpg

 

And now, for the quote of the day: Instead of a quote, I’m going to post a song that my kids and I have been blasting and dancing to… in the kitchen!!

Dancing Through the Fire

 

 

What I Have Learned About Cooking

10 Things that I have learned about cooking, since having a cooking blog:

  1. I have learned that I LOVE it. I think that I cook with love, and when I cook for someone, I like to watch them (not being creepy at all, I promise!) 😉 eat and enjoy it. If they don’t like it… I’m CRUSHED! I shouldn’t be… but I am.
  2. I have also learned that it’s ok to not cook EVERY meal EVERY day completely from scratch. That’s exhausting.
  3. I have learned that I need to give myself permission to mess up. It’s ok if I don’t make a perfect delicious meal every night.
  4. I have learned that it’s not as hard, as I used to think it was, to make meals with mainly whole ingredients.
  5. I have learned experimenting is FUN!
  6. I have learned that when I have fun cooking, my kids join in, and they try new things!
  7. I have learned that because I love cooking so much, it can be better than eating out! (Unless I don’t feel like cooking…)
  8. I have learned I need to invite people over more, I need to be better at entertaining. I need to use this thing I enjoy, and share it with others, and get to know people better and invite people into my home and not be such a hermit. 🙂
  9. I have learned that I get scared to bring food places because I think people will expect my food to be AMAZING because I have a food blog… and then I question myself and second guess myself and decide I can’t cook anything that good… and don’t sign up to bring anything… sometimes.
  10. I have learned that I don’t know it all… and I still want to take cooking lessons!

What have some of you other moms or chefs, or bloggers out there learned since taking on a “new venture”? Share it in the comments!!

DSC_0862

Just adding this picture because I DESPERATELY want to go apple picking… and the season is coming up soon (some apples have already come into season!)… Does this picture (from last year) get you excited?!

And now, for the quote of the day:

Spanish Potato Hash and Egg Breakfast… For Dinner!

So, the other morning my mom stopped by on her way to work to see the kids, as she frequently does. And… if she does NOT, my daughter is SURE to call Grama and remind her… she needs to stop by! 🙂

Anyway, my mom had stopped by and my little girl wanted to tell her a very sad story that her oldest cousin had told her. She says to my mom… “Grama, P told me that when they were driving her to visit… they say something on the road… and it’s so sad… they saw a dead PIMPLE on the road!!!”. I had to leave the room. Oh my word! HAHAHAHA! My mom, who has had much practice in not bursting out in inappropriate laughter when children say the wrong word for things, very sweetly says to my daughter: “oh, you mean a Pit Bull?”. My daughter, not missing much of a beat says “oh, yes, a Pit Bull…”. Ha! Pimple…

And now… as I giggle and smile to myself, I am going to finish this blog post with one of my husbands latest favorite meals. He chose this recipe for me to make, and it has honestly been one of his absolute FAVORITES. He even rationed the leftovers so he could have it for as many meals as possible! HA!

wpid-1440613160376.jpg

INGREDIENTS
  • 2 large yukon gold potatoes, washed, peeled and diced
  • 2 small sweet potatoes, washed, peeled and diced
  • 1/2 cup chicken broth – fat free and low sodium organic and free range
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup salsa (of your choice)
  • pinch of salt and pepper
  • ½ onion, diced
  • 1-2 sweet mini peppers diced (if desired)
  • 1/2 lb to 1 lb. breakfast sausage
  • 1½ cups spinach
  • 1½ tsp lime juice
  • 1 avocado
  • 3 + eggs – depending on how many people are eating

wpid-1440613244747.jpg

wpid-1440613324477.jpg

INSTRUCTIONS
  1. Preheat your oven to 350 degrees
  2. Start by cooking your sausage in a large skillet. While the meat is cooking, dice your potatoes, onions and veggies.
  3. Once the meat (sausage) is about cooked, add the potatoes, the diced onion, peppers and the cumin, paprika, garlic powder and chicken broth. Place the lid on top and let simmer (to cook the potatoes). Let simmer for about 8-10 minutes until the potatoes are starting to soften.
  4. Add the spinach, salsa and the lime juice and toss until well incorporated. Create 3-4 wells in the mixture and crack an egg into each.
  5. Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs. OR… put a splash of water in the skillet, put the lid onto the pan, and let the eggs cook to your desired done-ness.
  6. Remove from the oven and serve with slices of guacamole. You can also top with a bit of shredded cheese and some hot sauce as my husband did. 🙂

wpid-1440613425771.jpg

ENJOY!

And now, for the quote of the day: