Turkey BLT Omelette!

just two eggs, mcCormick bacon bits, a dash of almond milk, pepper, paprika, grape tomatoes and fresh jalapenos on a bed of romaine! topped with sofrito, served with a side of fresh bananas, apples and strawberries! yummmmmm.

Pranzo!

Apple-Apple pie.

Herby Roasted Chicken & Sweet Potato Skins.

I made this for dinner tonight! DELICIOUS! 

Serves 4.

Potatoes

• I used 4 ridiculously large sweet potatoes, and it made more than enough, so 4 average sized sweet potatoes is fine.
• about 1 cup mozzarella (I used part skim)
• sea salt
• pepper
• sour cream
• 2 tbsp butter or margarine
• chives

Cut in half and arrange on a cookie sheet (I line with tinfoil because it’s less clean-up)… (also, I had to cut mine in 4ths because they were so big haha)

For the chicken, I used:

• 2 large breasts
• 3 thighs
• 2-3 tbsp butter, depending on how big your chicken pieces are
• 1/2 tsp sage (ground or dried, I used ground because… that’s what I had)
• 2 cloves of garlic, crushed
• dried rosemary
• Preheat oven to 375.
• Arrange chicken in a baking dish.
• In a small microwaveable bowl, melt butter or margarine, but not until clear, just until smooth.
• Add sage and garlic to butter and stir well.
• Using preferably a pastry brush (you can use a spoon), spread buttery mix on chicken pieces.

You can put the chicken and the potatoes in the oven at the same. Set your timer for 40 minutes or until you can easily stick a fork in the potatoes.

• While the potatoes are in the oven, grate mozzarella (if you bought a block)
• Chop up chives.

When the potatoes are fork-tender, remove them from the oven, and let them cool until you can handle touching them.

• Using a spoon, scoop out the insides of each sweet potato and place the scooped parts in a large bowl.

• For extra flavor, sprinkle some sea salt on the gutted potatoes
• Add about 1/2 cup sour cream and the butter to the potato guts in the large bowl & MASH EM UP!
• add salt and pepper to taste, mix in.
• Scoop the mash into the potato skins.
• Top with grated cheese and chives.
• Put back into the oven

*** At this point, check to make sure your chicken is done. If you have no experience “eye-balling” it, just cut into the pieces and see if it’s still pink.

If it’s done, take it out and let it cool while the cheese melts on the sweet potatoes.

• Remove once the cheese is melted!
• serve! I served with broccoli.

Voila!

my veggie “turkey” burger macho nachos!

cook and chop up Morning Star California “Turkey Burger” (AMAZING)

chop vegetables.

sprinkle chips with cheese, veggies and “meat”

bake at 300 degrees until cheese is melted.

simple as that.

apple nachos part deux!

1 random huge yellow/green apple some guy my dad knows picked in Pennsylvania.

melted peanut butter

a few squirts of chocolate syrup

flax seed

raisins!

Turkey, jalepenos, one egg and one egg white omelette… With salsa an a slice of toast!

201 cals, 21 carbs, 5g of fat, 19g of protein.

Check out my dessert section for this cake (only 107 calories per slice) and other healthy, delicious recipes!

Post-Thanksgiving FatBoy sandos!

A perfect way to enjoy your Thanksgiving left overs!

This is how MY family does it:

1. We prefer either Kaiser or Portuguese rolls, but you can use whatever bread you want. But slice up some turkey, put it on the roll.

2. Scoop some cranberry sauce on top of the turkey (I never put it directly on the roll because it tends to make the bread soggy) and spread it around (easiest with a fork).

3. Top off the cranberry sauce and turkey with cole slaw!

4. Spread a little mayo on the other half of the roll.

5. Enjoy!

You can add whatever you want to it: stuffing, sweet potatoes, what have you. We just usually save stuffing for the Sunday After Thanksgiving breakfast! I’ll have pics of that to come Sunday night! :)

I hope everyone had a wonderful Thanksgiving!

An Autumn Treat! Pumpkin Spice Muffins.

(my photo)

Ingredients:

• icing/filling

1. One 8oz. packet of cream cheese
2. 1 egg
3. 1 tsp vanilla
4. 3 tbsp brown sugar

• Streusel Topping

1. 4 1/2 tsp flour
2. 5 tbsp white sugar
3. 3/4 tsp cinnamon
4. 3 tbsp butter
5. 3 tbsp chopped pecans

• muffin batter

1. 2 1/2 cups flour
2. 2 cups white sugar
3. 2 tsp baking powder
4. 2 tsp cinnamon
5. 1/2 tsp salt
6. 2 eggs
7. 1 1/3 cups canned pumpkin
8. 1/3 canola oil
9. 2 tsp vanilla

-Preheat the oven to 375 degrees

• FIlling/Icing

1. In a medium bowl, beat cream cheese until soft.
2. add the egg, vanilla and brown sugar
3. beat until smooth and set aside.

• Streusel Topping

1. in a small bowl, mix flour, sugar, cinnamon and pecans
2. add butter and cut with a fork until mixture becomes crumbly.
3. set aside.

• Muffin Batter

1. in a large bowl, sift flour, sugar, baking powder, cinnamon and salt.
2. make a well in the middle of mix, and add eggs, pumpkin, oil and vanilla.
3. beat until smooth

1. Place batter in muffin paper cups in a muffin/cupcake baking tray until cups are half full.

2. Add 1 tsp of cream cheese frosting on top. (if you have extra at the end, you can evenly distribute the rest). Try and keep the frosting in the middle of the cupcake, not touching the edge (or else it’ll spread everywhere when baking)

3. Sprinkle on streusel topping.

4. Bake 18-23 mins! (start at 18 and check every minute or so with the *toothpick test!)

*for those of you who don’t know what the “toothpick test” is, on these muffins, find a top part of the muffin where there is no icing, and stick a tooth pick through the middle of the cupcake. If it comes out clean, it’s done. If there is batter or crumbs attached to it, it needs more time. If its just crumbs, start with just an extra minute or so.. it’s almost done!