Hashbrown Egg Nests

When you need a good hearty breakfast, full of protein, potatoes, and eggs, but don’t have time to sit down to a big plate full of food…Hashbrown Egg Nests are the way to go.  You can even make these ahead and just reheat when you’re ready to eat.  And they’re the perfect size to grab and go for a quick breakfast on the run.  You can change up the ingredients to whatever meat and veggies you happen to have in your fridge. 

Hashbrown Egg Nests

  • 1/2 cup minced onion
  • 1 cupfrozen hashbrown potatoes, thawed
  • pinch of garlic powder
  • pinch of salt
  • pinch of pepper
  • 1 cup egg substitute (or 4 eggs, beaten)
  • 2 tbsp diced green onion
  • 1/4 cup finely diced bell peppers and/or other vegetables of choice
  • 1/4 cup shredded cheese
  • 1/4 cup meat of choice – diced ham, diced turkey, crumbled bacon, etc

Preheat oven to 375.  Spray muffin pan with nonstick spray.  combine potatoes, 1/2 cup minced onion, garlic powder, salt and pepper.  Fill each muffin cup with about 1/3 cup potato mixture and press into bottom and up sides of cup to form a nest.  Bake for 35 minutes, or until godlen brown and crispy.

In bowl, combine egg substitute, green onion, bell peppers (or other veggies), cheese, and meat(s).  Fill each hashbrown nest with about 1/4 cup of egg mixture.  Return to oven and bake another 15-20 minutes, or until eggs are fully cooked.

Serves: 6

 

 

 

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Stevie’s Triple Decker Sammie

One day at work, the subject of sandwiches came up.  I mentioned that I love a good BLT sandwich.  A coworker asked me if I’d ever had one with peanut butter, onion, and a fried egg – the way his mom had always made them.   My response?  “Um, no!  That sounds nasty!!”  He tried his best to convince me that it was the best sandwich you’ll ever eat.  I didn’t believe him.  I went on my merry way and forgot all about that conversation.  Except not really.  Every once in a while I’d think about that nasty sounding sandwich.  Would it really be that gross?  Well, I finally decided about a week ago that I’d give it a shot.  Only I eliminated the onion.  I don’t do raw onion.  Otherwise, I followed his intructions exactly – I mean, you have to put the ingredients together in the right order for it to REALLY be Stevie’s Triple Decker.  So if you make this sandwich, please, for the love of all things holy, put it together in the right order! 

Stevie’s Triple Decker Sammie

  • 3 slices bread, toasted
  • mayonnaise
  • lettuce
  • fried egg
  • tomato
  • bacon
  • onion
  • peanut butter

Okay…start with a slice of toast.  Spread on a layer of mayo.  Then add a few pieces of lettuce.  Top with a fried egg.  Spread a layer of mayo on a second piece of toast and place it mayo side down onto the sandwich.  Spread a thin layer of peanut butter on the top of the toast.  Top with tomato slices.  Then add bacon.  Finally, add the onion.  Take your last piece of toast and spread a thin layer of peanut butter on one side, and place it peanut butter side down onto the sandwich.

You’re ready to eat! 

Serves: 1 or 2, depending on how hungry you are!  I could only eat half!

Spinach Bacon Pasta

Last time I posted (which has been a while, I know…and I’m sorry!), I posted a recipe for Spinach Dip.  That dip is super delicious with crackers or chips, but you can also use it as a pasta sauce!  How cool is that?  I threw together this pasta dish with that spinach dip, some bacon, and parmesan cheese.  That’s it.  Super simple, but so full of flavor!

Spinach Bacon Pasta

  • 8 oz pasta of your choice
  • 8 strips bacon, cooked crisp
  • 1/4 cup Spinach Dip
  • Fresh parmesan cheese, grated

Cook pasta according to package directions.  Drain and toss with spinach dip.  Chop or crumble the bacon and toss with pasta.  Place into serving dishes and top with fresh parmesan cheese.

Serves: 4

Skinny Bourbon Grilled Chicken (Or Pork)

We eat a lot of chicken in this house.  And so I’m always on the lookout for new ways to prepare it and for different flavor combinations.  I stumbled upon a recipe for Bourbon Pork Skewers and decided to adapt it just a bit to use with chicken.  I decided not to mess with the skewers and just grilled the chicken tenders instead.  Everyone in my family loved it!

Skinny Bourbon Grilled Chicken (or Pork)

  • 12-16 chicken tenders (or 4-6 pork chops)
  • 1/3 cup canola oil
  • 1/3 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/3 cup brown sugar, packed
  • 3 tbsp bourbon (I only use Makers Mark!)
  • 3/4 tsp salt
  • 3/4 tsp pepper

At least 30 minutes, or up to 4 hours before cooking, place all ingredients in ziplock bag.  Refrigerate until ready to cook, turning occasionally.  Heat grill (or heat a skillet over med-high heat), and cook chicken on both sides until cooked through.

 

Fire Island Pasta

This slightly spicy dish goes great with the Monterey Cheese Bread I posted about Wednesday! 

Fire Island Pasta

  • 2 lbs plum tomatoes, halved
  • 3 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 8 uncooked ziti (or your favorite pasta)
  • 2 cups fresh broccoli florets
  • 1 lb. Italian sausage links, sliced
  • 1/4 tsp crushed red pepper flakes (more or less, to taste)
  • 1/3 cup grated parmesan cheese

Toss the tomatoes with 2 tbsp of the oil.  Place on a large baking sheet and toss with garlic and salt.  Bake at 450 degrees for 20-25 minutes, or until tender.  Let cool and chop into bite size pieces.

Cook pasta according to package directions, adding broccoli during the last 4 minutes of cooking.  Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink.   Add red pepper flakes; cook one minute longer.  Stir in tomatoes and heat through.  Drain pasta mixture; toss with sausage mixture.  Sprinkle with cheese and serve.

Skinny Jamaican Grilled Pork Chops

We eat a lot of chicken at our house, so I’m always on the lookout for new ideas for other meats.  I love the flavors in this Jamaican spice blend, and it is so simple to prepare.  Just rub the spice mixture on the meat, grill, and baste with a honey mixture.  That’s it.  Super quick.  Super easy.  Super duper yummy!

Jamaican Grilled Pork Chops

Serves:  4      WW Points Per serving:  3 pts

 

  • 1/2 tsp ground allspice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp cinnamon
  • Pinch ground cloves
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 oz. pork chops, boneless (4 chops)
  • 1 tsp honey
  • 1/2 tsp ketchup
  • 1 tsp white vinegar

In a bowl, combine the dry spices.  Place meat on a plate and rub spice mixture over meat.  Let stand for 10-15 minutes.

Heat an outdoor grill (or heat a griddle or grill pan) to medium high.

In a small bowl, combine honey, ketchup, and vinegar.

Place meat on the grill and cook, turning several times until browned on each side, about 3 minutes per side.  Move to cooler part of grill (or turn down griddle/grill pan).  Cook another 5 minutes, or until cooked through, basting occasionally with honey mixture.  Cook until chops reach an internal temperature of 160 degrees.

BBQ Pork Ribs

Now that the weather is starting to warm up, it’s time to start firing up the grill!  Today I’m going to share with you our favorite way to make BBQ Pork Ribs.  Now, for my Weight Watchers friends, I must say – “This is NOT something we eat often!”  It really is like a special treat to us, something we fix for special occasions.  I save up my weekly points when I know we’re going to be having ribs!

These ribs are super delicious.  The beefed up barbecue sauce is wicked good and the ribs will just fall off the bone when you prepare them this way.  It takes some time, so you do have to plan ahead, but trust me…it’s SO worth it!

To get started, you need to place your ribs in a large pot and cover them with water.  Place a lid on the pot and bring them to a boil.

Now, turn the heat down to low and cook, covered, for one hour. 

At this point, the meat will look plain gross.  But, don’t give up!

Now, let’s make our barbecue sauce.  I just use a bottle of honey flavor barbecue sauce and beef it up.  Here’s how.

Start by dicing up an onion and a garlic clove.  Saute these in one tbsp of oil until softened.

Now, add a bottle of your favorite barbecue sauce – I like the honey flavor, because I like sweet barbecue sauce.  But use what you like.

Now this is where the good stuff comes in.  I add either a 1/2 can of beer, OR a couple ounces of whisky (only Maker’s Mark around here!).  This really intesifies the flavor of the bbq sauce, and you get nice subtle undertones of the alcohol.

I add the beer or whisky to the barbecue sauce bottle and shake it, so that I get every last drop of sauce out of the bottle.

Now, add this to the sauce in the pan.  Bring the mixture to a boil, reduce heat and simmer for about 20 minutes.  It will thicken as it cooks.

Now, you’re ready to fire up the grill!

Pat the ribs dry and lay them on the grill.  Baste with the bbq sauce.

Let them cook about 3-4 minutes and turn.  Baste again.

Repeat the cooking, flipping and basting every 3-4 minutes.  If you don’t flip the ribs often, the sauce will burn.  Nobody likes burned bbq sauce!  So, flip and baste, flip and baste, until the ribs are cooked through.  It should only take about 20 -25 minutes total. 

Now, dig in!