Brussels Sprouts - Pan Roasted

I despised Brussels sprouts as a child.  Just the sight of those boiled green blobs on my plate would instantly prompt my gag reflex into hyper-drive.  (even if it was on the same plate with a hot dog and french fries!)

Today's sprouts MUST be different.  It must have been some metabolic change in plant itself. The only reason I have to verify this is that... well.... Brussels are now one of my favorite vegetables!  How could that have happened without Devine intervention??  It may simply be that instead of boiling the good Lord's little green veggie to the point of mushiness, we have learned to cook them healthier and tastier.

Here is what happens in my kitchen-

Ingredients needed- 

1lb. fresh Brussels sprouts (rinsed and dried)
1/4 cup basalmic vinegar
2 Tbsp. olive oil
1/4 cup chicken broth
salt & pepper to taste

Examine the sprouts. Snip off ends and peel off any damaged outer leaves, then cut each in half placing them in a non-reactive bowl (glass).

Mix vinegar, oil, broth vigorously in a small bowl to blend well.  Pour over sprouts.
Using a spoon, stir the sprouts so that all are covered.  Let sit for 15-20 minutes stirring every so often to coat.

Preheat the oven to 400 degrees.

Coat a baking dish with cooking spray.  Using a slotted spoon transfer the sprouts from the bowl to the dish.

Bake for 20-25 minutes.

Enjoy!

Pumpkin Porridge - Overnight Breakfast

Living in South Carolina, we do not get to experience bone-chilling cold all winter like other states - for that alone, I am thankful.  However, we do have our frosty, cold mornings on occasion and it so wonderful to awaken to the aroma of a hot breakfast permeating the chill in the air. 

This slow cooker breakfast fills the house with the smell of cinnamon, allspice, and pumpkin.  When you mix that with the magnificent life-giving aroma of the automatic coffeemaker you get a little glimpse of heaven I do believe.


This is a simple recipe, concocted by yours truly, was designed for my bride.  She is an avid oatmeal lover.  I am a stone-ground grits man by choice, but I partake of the oat if it is flavored and sweetened to my liking. (For example, I do like the Quaker Instant Oatmeal with Maple & Brown Sugar)  So... She loves oatmeal.  I love her.  We both love pumpkin.  I should be able to figure something out, right?

This is what I came up with:

Ingredients:

2 cups water

2 cups milk

¾ canned pumpkin (not pumpkin pie filling)

½ cup Splenda

1 Tbsp. Cinnamon

1 tsp. Allspice

1 ½ cups Steel Cut Oats

2 Tbsp. Honey

(Option- ¾ cup chopped pecans) I didn’t do it for this batch, but I will next time for just a little protein.

I know, many of you non-Irish southerners are asking right now, "What are Steel Cut Oats?"  In Ireland this is what is used to make porridge.  It is a little nuttier than instant or rolled and takes longer to cook.

 

So once you gather all your ingredients, this is what you need to do before you go to bed.

Prepare your crockpot (coat with cooking spray or use a crockpot liner)

Add all ingredients to the crockpot and mix well.

Cook on low for 4 hours.  (Make sure you have a crock that allows you to set the time to start, or one that switches over to warm to hold it for you.  Unless of course you only plan on sleeping for 4 hours.) 

Serve in bowls/mugs with a little extra honey drizzled over the top.

This recipe makes about six servings around 220 calories each.

 

Enjoy!

 

Kale and 'Shroom Stuffed Lasagna Rolls

This is a recipe from SkinnyTaste with only a few modifications from the original recipe. I did lighten it up some, without taking away any flavor.  This is a wonderful tasting meal with a side of green beans or salad.

I don't want to mislead anyone, it is not a "quick-fix" meal, but it is worth the time it takes to prepare.













Ingredients:

1 (15oz) Fat free Ricotta Cheese
4-5 cups of chopped Kale
2 Tbs. grated Parmesan cheese
4oz Fat free cream cheese
9-10 Lasagna noodles (cooked and blotted dry)
7-8 whole mushrooms chopped fine
1-2 cups marinara sauce
1 egg, beaten
Garlic powder, salt and pepper to taste
Shredded Mozzarella to top each roll up

How to-
Boil the noodles as per the directions on the box.  Drain and blot dry, then spread them out on a sheet of wax paper.


While the noodles boil, chop the kale and mushrooms in a food processor.  In a bowl mix the ricotta cheese, kale, mushrooms, Parmesan cheese, cream cheese, garlic powder, whisked egg, salt and pepper.

Spread the kale/cheese mixture onto each of the lasagna noodles.

Put one cup of marinara sauce in a 9x12 baking dish.  Then roll each of the noodles up and place in the baking dish.

Top each roll with a dollop of marinara sauce and shredded mozzarella.

Cover the dish with tin foil and bake in a preheated oven at 350 degrees for 40 minutes.

ENJOY!


Each roll is about 125 calories.

Breakfast - Healthy, Fast and Tasty

Source

Mornings in my house...well... let's just say I should invite in cameras and start a reality show.  Living with two females in the house adds it's own, shall we say, unique atmosphere.  One, an eight year old happy morning person, is playing and singing with no concept of time to get ready for school.  The other, my beautiful bride, is NOT a morning person and we don't make dare make eye contact until at least the second cup of coffee! These ladies are on opposite ends of the spectrum when it comes to getting ready in the mornings and that's all I have to say about that.

Breakfast is important.  It starts your day off on the right foot. You need a good mix of both protein and carbs for brain function and energy to face the day.  Obviously my household does not allow for much time so here is what I have most mornings.

Start with a small pan, some non-stick spray and a few red pepper flakes.

In a toaster oven/oven a slice of whole wheat bread, low fat ham and ultra thin provolone.
 

Cook egg to desired level - like easy over.

Remove when toasted to desired level - I like tanned bottoms.



Place eggs on top of toasted items.

Eat up!

 

This fuel efficient day starter is:

 

            Egg - 70 cal.

            Bread - 60 cal.

            Cheese - 40 cal.

            Ham - 30 cal.



           
            Total - 200 calories for a fast easy breakfast.  Ready in just minutes.



Roasted Okra - Easy and Healthy

Okra is an interesting veggie.  It is commonly believed that okra came to North America in the 1700's from Africa with slave trade.  The term "gumbo",  a southern stew of which okra is a major ingredient, is Swahili for okra.  This little green wonder is filled with nutrients and fiber, all of which are good for us. 

Source

Unfortunately, the only way I would eat this vegetable most of my life has been fried.  Yes, battered and deep fried was the only way I would even think about putting this in my mouth.  All the nutrients pretty much destroyed and replaced with the things my body did NOT need.  That was in the past, as I am of the mindset that if you have to fry it - you don't really need to eat it.

I first started using okra in recipes, such as soups and stews.  Then one day I received a batch of okra from a friend at school and decided to try something with it.  I love roasted veggies - brussels sprouts, broccoli, carrots, potatoes..  YUM.  So I decided why not try roasting okra too?  Yes.. I know I didn't invent this, but I did do it on my own. :)



First I topped the okra. (this isn't necessary - just my preference)



I then added a little olive oil, salt and pepper. (Garlic powder sometimes too)



Place the okra on a baking sheet. Spread out to prevent crowding.



Bake in a preheated oven (425) for 20-25 minutes.

The outside is slightly crispy while the inside is soft and it is absolutely wonderful.  Just ask my 8 year old daughter, Natalie!  It's one of her favorites too.  I think next time I will cut it into pieces and try to see....

Enjoy!